Development of a moisture-activated antimicrobial film containing ground mustard seeds and its application on meat in active packaging system

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

doi:10.1016/j.fpsl.2021.100753

Nur Alim Bahmid, Matthijs Dekker + Show 2 more

Open Access

https://doi.org/10.1016/j.fpsl.2021.100753

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Abstract

An antimicrobial cellulose acetate film containing finely ground mustard seeds was developed. The effect of the film properties on the allyl isothiocyanates (AITC) formation and release into the headspace was investigated. Less porous structure and larger thickness caused slower moisture absorption and consequently a slower AITC formation and release rate. For its application in food, the film was tested on whether the concentration of AITC was sufficient to inhibit bacterial growth in ground beef with different fat contents. The AITC concentration for the low-fat ground beef was lower in the product and higher in the headspace compared to medium fat ground beef. The shelf life was extended by 3.7 and 0.6 days for low fat and medium fat ground beef respectively. Besides a novel way to control the compounds’ release to the packaging system, this study also shows the importance of the food composition for tailoring the effective active packaging. (150 words).

Highlights

Spoilage bacteria and microbial contamination are major issues for food industries in maintaining quality and safety of food products (Roodhuyzen, Luning, Fogliano, & Steenbekkers, 2017)
The smoother surface and low porosity in the film containing ground mustard seeds are in line with the results obtained by Rajeswari, Christy, Swathi, and Pius (2020) who investigated the effect of the addition of polysaccharide on the film formation
This study shows the development of a moisture-activated antimi crobial film containing ground mustard seeds

Summary

Introduction

Spoilage bacteria and microbial contamination are major issues for food industries in maintaining quality and safety of food products (Roodhuyzen, Luning, Fogliano, & Steenbekkers, 2017). The inhibition of spoilage can be done either by direct contact between packaging material and foods, or by indirect contact, in which the antimicrobial packaging releases a volatile antimicrobial agent into the headspace of the packaging (Quintavalla & Vicini, 2002; Yildirim et al, 2017). The volatile antimicrobials, e.g. essential oils (Rao, Chen, & McClements, 2019) and allyl isothiocyanates (AITC) (Luciano & Holley, 2009) have a greater antimicrobial activity at a lower concentration on the inhibition of microbial growth than the non-volatiles that are nor mally applied by direct addition into food products (MejIA-Garibay, Palou, & LO Pez-Malo, 2015; Suhr & Nielsen, 2003). The types of antimicrobial compounds, the release of compounds into the headspace, and its interaction with food products should be considered to effectively inhibit the bacteria

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