Modelling the effect of food composition on antimicrobial compound absorption and degradation in an active packaging

Nur Alim Bahmid, Matthijs Dekker, Vincenzo Fogliano, Jenneke Heising*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

This study aims to comprehensively describe the rate of AITC release, absorption, and degradation in the packaging system by using multiresponse kinetic modelling. The effects of food composition and temperature on allyl isothiocyanates (AITC) partitioning in an antimicrobial packaging system were investigated. A higher protein content in the food caused a higher AITC concentration in the headspace, which can be explained by a lower mass transfer coefficient of AITC transfer from the headspace into the food matrix. A higher fat content in the food matrix caused a lower AITC concentration in the headspace, which can be explained by the fat stimulating AITC partitioning into the food matrix. At a lower temperature AITC is more stable in the headspace and food matrix. The results can be used to optimize the design of a packaging system with an AITC concentration tailored to the packed food product.

Original languageEnglish
Article number110539
JournalJournal of Food Engineering
Volume300
DOIs
Publication statusE-pub ahead of print - 15 Feb 2021

Keywords

  • Absorption
  • Allyl isothiocyanate
  • Antimicrobial packaging
  • Kinetic modelling
  • Mass transfer
  • Multiresponse kinetic

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