Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packaging

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

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

In this study an active antimicrobial packaging based on the controlled release of Allyl isothiocyanate (AITC) from mustard seed was designed. The effect of fat content and particle size of ground mustard seeds on formation and release of AITC was investigated and the underlying mechanisms were highlighted. A smaller size of mustard particles resulted in more sinigrin conversion to AITC and a higher release of AITC in the headspace. The fat content has an important role on AITC release, a decreased fat content decreased AITC levels in the particles and increased the amount of AITC in the headspace. Based on the results of the sinigrin hydrolysis, the AITC surface exchange rate and the AITC fat solubility, an overall picture of the factors influencing the AITC release from the particles is proposed, which describes formation of AITC and its partitioning between the compartments of the particles and the headspace.

Original languageEnglish
Article number125573
JournalFood Chemistry
Volume308
DOIs
Publication statusPublished - 5 Mar 2020

Keywords

  • Allyli sothiocyanate
  • Antimicrobial packaging
  • Controlled release
  • Mustard seeds
  • Sinigrin

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