Multiresponse kinetic modelling of the formation, release, and degradation of allyl isothiocyanate from ground mustard seeds to improve active packaging

Nur Alim Bahmid,Matthijs Dekker,Jenneke Heising

doi:10.1016/j.jfoodeng.2020.110370

Nur Alim Bahmid, Matthijs Dekker + Show 1 more

Open Access

https://doi.org/10.1016/j.jfoodeng.2020.110370

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Abstract

This study aims to describe allyl isothiocyanates (AITC) formation from enzymatic sinigrin hydrolysis in ground mustard seeds and its release and degradation in the headspace using multiresponse kinetics modelling. The mechanistic modelling of the steps involved in the packaging system consists of a set of ordinary differential equations established from bio (chemical) reaction models combined with mass transfer models. The estimated parameters consist of the accessible sinigrin fraction, rate constants of sinigrin hydrolysis, AITC degradation in the particles and headspace, and its mass transfer coefficient. The model provides a good fit to experimental results and confirms the proposed mechanism of the AITC formation, degradation, and release inside the packaging system. Fat content has significant effects on AITC formation and release rate constants, while particle sizes significantly affect accessible sinigrin in the particles. These results give an understanding of AITC's controlled release by manipulating the mustard properties to optimize antimicrobial packaging designs. • A multiresponse model can describe AITC formation, release, and degradation. • Fat content has significant effects on rate constants of AITC formation and release. • Particle sizes have significant effects on accessible sinigrin in the particles. • AITC release can be controlled by manipulating the mustard-seeds properties. • The developed model can be used to optimize the design of antimicrobial packaging.

Highlights

Antimicrobial packages are currently being developed by the food industries for shelf life extension of food products by preventing the spoilage bacteria to grow at its food surface (Reyes-Jurado et al, 2019)
The linear increase of log10 ks/g value indicates that Allyl isothiocyanate (AITC) has a higher affinity for the bigger volume of fat phase in an emulsion (Keppler et al, 2018) and the low value of Ks/g for the low-fat contents indicated the high volatility of AITC in an in crease in water volume in the emulsion
The multiresponse kinetic model combining the mechanisms of chemical reactions and mass transfer of AITC inside the packaging sys tem described the experimental observations well. This model produced a good prediction of the enzymatic hydrolysis of sinigrin, AITC forma tion, its release, and degradation in the mustard particle and headspace

Summary

Introduction

Antimicrobial packages are currently being developed by the food industries for shelf life extension of food products by preventing the spoilage bacteria to grow at its food surface (Reyes-Jurado et al, 2019). Antimicrobial packages contain compounds that can be slowly released from antimicrobial carriers to food products with direct surface-food contact transfer or indirect headspace transfer (Wong et al, 2020). Controlling the release rate of the compounds to the headspace to retain sufficient concentrations has a major impact in effectively preventing bacterial growth to reach the desired product shelf life (Lorenzo et al, 2014; Quintavalla and Vicini, 2002). To understand the AITC partition and stability, the kinetics of the release and degradation of AITC taking place in the seeds and headspace of the package needs to be evaluated by developing such a kinetic model

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