Abstract
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.
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