Abstract
A mathematical model describing the water content-dependent release of an antimicrobial agent (allyl isothiocyanate (AITC)) from a bio-based film to the packaging headspace was implemented. The system was characterised experimentally by assessing release kinetics and diffusivities. The model was validated by comparing simulations to experimental data. In spite of the high complexity of the system coupling moisture and antimicrobial diffusion within the packaging material and then release into headspace, the presented model provides a good enough reproduction of experimental conditions. A sensitivity study conducted on the model showed that the release kinetics of the antimicrobial agent were the most influential parameters, and that the diffusivity of moisture and AITC within the film have negligible impact. The model was then used to demonstrate the efficiency of such packaging for shelf-life optimization as it successfully inhibited the growth of bacteria. This work provides a framework that can be used for decision support systems.
Highlights
Active packaging technologies involve the design and dimensioning of food packaging system for extending food shelf life, while maintaining its quality and safety
allyl isothiocyanate (AITC) was added with a molar ratio β-CD/AITC of 1:1 and the paste was further mixed for 20 min at 80 rpm
Water diffusivity in PLA+β-CD-AITC film was assessed at a wide range of water activities: from 0.05 to 0.95
Summary
Active packaging technologies involve the design and dimensioning of food packaging system for extending food shelf life, while maintaining its quality and safety. Antimicrobial packaging acts by direct contact or by emitting some volatile antimicrobial compounds into the headspace to limit microbial growth on the surface of the food In this last case, the shelf life of the packed food product depends mainly on the composition of volatile compounds in the headspace, which in turn determines the growth rate of microorganisms. The shelf life of the packed food product depends mainly on the composition of volatile compounds in the headspace, which in turn determines the growth rate of microorganisms This headspace composition is a function of the diffusion of the active agent into the polymer matrix and its release rate from the packaging toward the headspace and of the environmental conditions (e.g. temperature, relative humidity) that could strongly impact the aforementioned transfer rates (Mascheroni et al, 2011). Mathematical models of mass transfer are very helpful to achieve this task and constitute a real decision support tool for researchers and packaging and food manufacturers
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