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Antimicrobial Food Packaging Design: Exploring the Potential of Allyl Isothiocyanate Release from Mustard Seeds /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Antimicrobial Food Packaging Design: Exploring the Potential of Allyl Isothiocyanate Release from Mustard Seeds // Nur Alim Bahmid.
Author:	Bahmid, Nur Alim,
Description:	1 electronic resource (193 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 83-02, Section: B.
Contained By:	Dissertations Abstracts International83-02B.
Subject:	Cellulose acetate. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28591319
ISBN:	9798522948610

Antimicrobial Food Packaging Design: Exploring the Potential of Allyl Isothiocyanate Release from Mustard Seeds /
Bahmid, Nur Alim,

Antimicrobial Food Packaging Design: Exploring the Potential of Allyl Isothiocyanate Release from Mustard Seeds /Nur Alim Bahmid. - 1 electronic resource (193 pages)

Source: Dissertations Abstracts International, Volume: 83-02, Section: B.

The Food and Agriculture Organization (FAO) reported 1.3 billion tons of food produced for human consumption are globally wasted each year. Perishable products mishandling by retailers, consumer behaviour, inappropriate quality control, overstocking, and high safety expectancy by consumers are known as the main factors contributing to food spoilage or contamination. Antimicrobial food packaging can inhibit the growth of spoilage and pathogenic bacteria by releasing antimicrobial compounds into food products. Allyl isothiocyanate (AITC) is acknowledged as a volatile and strong antimicrobial compound that can inhibit the growth of a variety of microorganisms in food products. Mustard seeds containing a high content of sinigrin, which is the precursor of AITC, can be used as an antimicrobial carrier in antimicrobial packaging.This thesis aimed to explore the potential of allyl isothiocyanate release from mustard seeds to design an antimicrobial packaging. The factors influencing the released AITC concentration and its efficacy on microbial growth in a packaging system were investigated. The AITC concentrations were measured in each phase of the packaging system (antimicrobial source, headspace and (model) food). Mass transfer and reactions occurring inside the package were described by a kinetic model containing a set of combined mathematical equations to understand the mechanism of formation, release, absorption, and degradation of AITC. The antimicrobial effects of AITC on the growth of spoilage bacteria in a food medium and/or real food were analyzed to understand the effectiveness of the antimicrobial package in microbial inhibition and the extension of the shelf life of foods.Chapter 1 reviews the allyl isothiocyanates as an antimicrobial agent, consisting of mustard seeds as a source of AITC, its formation and mode of action. Mass transfer of antimicrobial agents in the packaging system was explained. Lastly, the factors controlling the concentration of antimicrobial compounds and their effects on food quality for the application in the packaging system were reviewed.Chapter 2 reports the effects of particle size and fat content of mustard seeds on the AITC formation and release into the headspace. Particle size reduction and fat extraction caused more damages to mustard seeds' cells leading to a higher amount of hydrolyzed sinigrin by myrosinase. Consequently, a higher amount of AITC was formed in the mustard seeds, and a higher AITC concentration was observed in the headspace. Furthermore, the higher fat ground mustard retained more AITC in the seeds and was releasing less to the headspace.Chapter 3 reports how the mechanisms of formation, degradation, and release of AITC could be described by using a multiresponse kinetic model. This established model produced a good prediction for those mechanisms. The defatted mustard particles had a significant influence on some parameters, e.g. increasing the accessible sinigrin and lowering the formation rate constant and increasing the mass transfer coefficient. The particle size significantly affected accessible sinigrin in the particles but had no significant effect on the release of AITC into the headspace.Chapter 4 reports the effects of food composition and temperature on AITC partition between the packaging headspace and a (model) food.

English

ISBN: 9798522948610Subjects--Topical Terms:

3695528
Cellulose acetate.

Antimicrobial Food Packaging Design: Exploring the Potential of Allyl Isothiocyanate Release from Mustard Seeds /
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245 1 0 $a Antimicrobial Food Packaging Design: Exploring the Potential of Allyl Isothiocyanate Release from Mustard Seeds / $c Nur Alim Bahmid.
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500 $a Advisors: Fogliano, V.; Dekker, M.; Heising, J.K Committee members: Vincken, J.P; Schroen, C.G.P.H.; Langowski, H.C.; Nunes, C.S.C.
502 $b Ph.D. $c Wageningen University and Research $d 2021.
520 $a The Food and Agriculture Organization (FAO) reported 1.3 billion tons of food produced for human consumption are globally wasted each year. Perishable products mishandling by retailers, consumer behaviour, inappropriate quality control, overstocking, and high safety expectancy by consumers are known as the main factors contributing to food spoilage or contamination. Antimicrobial food packaging can inhibit the growth of spoilage and pathogenic bacteria by releasing antimicrobial compounds into food products. Allyl isothiocyanate (AITC) is acknowledged as a volatile and strong antimicrobial compound that can inhibit the growth of a variety of microorganisms in food products. Mustard seeds containing a high content of sinigrin, which is the precursor of AITC, can be used as an antimicrobial carrier in antimicrobial packaging.This thesis aimed to explore the potential of allyl isothiocyanate release from mustard seeds to design an antimicrobial packaging. The factors influencing the released AITC concentration and its efficacy on microbial growth in a packaging system were investigated. The AITC concentrations were measured in each phase of the packaging system (antimicrobial source, headspace and (model) food). Mass transfer and reactions occurring inside the package were described by a kinetic model containing a set of combined mathematical equations to understand the mechanism of formation, release, absorption, and degradation of AITC. The antimicrobial effects of AITC on the growth of spoilage bacteria in a food medium and/or real food were analyzed to understand the effectiveness of the antimicrobial package in microbial inhibition and the extension of the shelf life of foods.Chapter 1 reviews the allyl isothiocyanates as an antimicrobial agent, consisting of mustard seeds as a source of AITC, its formation and mode of action. Mass transfer of antimicrobial agents in the packaging system was explained. Lastly, the factors controlling the concentration of antimicrobial compounds and their effects on food quality for the application in the packaging system were reviewed.Chapter 2 reports the effects of particle size and fat content of mustard seeds on the AITC formation and release into the headspace. Particle size reduction and fat extraction caused more damages to mustard seeds' cells leading to a higher amount of hydrolyzed sinigrin by myrosinase. Consequently, a higher amount of AITC was formed in the mustard seeds, and a higher AITC concentration was observed in the headspace. Furthermore, the higher fat ground mustard retained more AITC in the seeds and was releasing less to the headspace.Chapter 3 reports how the mechanisms of formation, degradation, and release of AITC could be described by using a multiresponse kinetic model. This established model produced a good prediction for those mechanisms. The defatted mustard particles had a significant influence on some parameters, e.g. increasing the accessible sinigrin and lowering the formation rate constant and increasing the mass transfer coefficient. The particle size significantly affected accessible sinigrin in the particles but had no significant effect on the release of AITC into the headspace.Chapter 4 reports the effects of food composition and temperature on AITC partition between the packaging headspace and a (model) food.
520 $a Organisasi pangan dan pertanian dunia atau dikenal sebagai Food and Agriculture Organization (FAO) melaporkan 1.3 milliar ton pangan yang diproduksi untuk konsumsi manusia seluruh dunia telah menjadi limbah. Penanganan yang kurang tepat yang dilakukan oleh pengecer terhadap produk pangan yang mudah mengalami kerusakan (perishable food), perilaku konsumen, kontrol kualitas yang tidak tepat, kelebihan stok dan tingginya ekspektasi oleh konsumer terhadap keamanan produk diketahui sebagai faktor utama yang berkontribusi terhadap pembusukan dan kontaminasi pada produk pangan. Kemasan pangan antimikroba dapat menghambat pertumbuhan bakteri patogen dan pembusuk melalui pelepasan senyawa antimikroba kedalam produk pangan yang dikemas. Allyl isothiocyanate (AITC) dikenal sebagai senyawa antimikroba yang volatile (mudah menguap) dan kuat yang dapat menghambat laju pertumbuhan berbagai mikroorganisme dalam produk pangan. Biji mustard (sesawi) mengandung sinigrin yang tinggi dimana sinigrin tersebut merupakan sumber senyawa (prekursor) pembentukan AITC. Biji mustard ini dapat digunakan sebagai pembawa antimikroba dalam kemasan antimikroba.Disertasi ini bertujuan untuk menggali potensi pelepasan AITC dari biji mustard dalam mendesain sebuah kemasan antimikroba dan faktor-faktor yang mempengaruhi konsentrasi dan efektifitas AITC terhadap pertumbuhan mikroba dalam sistem kemasan pangan. Konsentrasi AITC tersebut diukur di setiap fase dalam sistem kemasan (sumber antimikroba, headspace dan (matriks) pangan. Perpindahan massa dan reaksi yang terjadi didalam kemasan tersebut digambarkan dengan menggunakan model kinetik yang terdiri dari kombinasi persamaan matematika untuk memahami mekanisme pembentukan, pelepasan, absorpsi dan degradasi AITC. Efek antimikroba AITC terhadap pertumbuhan bakteri pembusuk pada pangan atau matriks pangan dianalisis untuk memahami efektifitas kemasan antimikroba dalam menghambat pertumbuhan mikroba dan memperpanjang umur simpan pangan.Bab 1 membahas AITC sebagai agen antimikroba, yang terdiri dari beberapa bagian yaitu biji mustard sebagai sumber AITC, pembentukan AITC dan cara kerja AITC dalam menghambat pertumbuhan mikroba dan transfer massa senyawa antimikroba dalam sistem kemasan pangan. Yang terakhir yaitu faktor-faktor yang mengontrol konsentrasi senyawa antimikroba dan pengaruhnya terhadap kualitas pangan ketika diaplikasikan dalam sistem kemasan pangan.Bab 2 melaporkan tentang pengaruh ukuran partikel mustard dan kandungan lemak biji pada mustard terhadap pembentukan AITC dan pelepasannya dari biji mustard ke headspace. Pengecilan ukuran partikel dan ekstraksi lemak pada biji mustard menyebabkan terjadinya lebih banyak kerusakan pada sel-sel biji mustard sehingga menyebabkan jumlah sinigrin yang terhidrolisis oleh myrosinase lebih banyak. Sebagai dampaknya, jumlah AITC yang terbentuk dalam biji mustard lebih banyak dan konsentrasi AITC di headspace kemasan juga lebih tinggi. Selain itu, kandungan lemak yang tinggi pada biji mustard mempertahankan lebih banyak AITC dalam biji sehingga hanya sedikit AITC yang dilepaskan ke headspace kemasan pangan.Bab 3 melaporkan bagaimana mekanisme pembentukan, degradasi dan pelepasan AITC dapat digambarkan dengan menggunakan "multiresponse kinetik model". Model yang telah dikembangkan ini menghasilkan prediksi yang baik terhadap mekanisme tersebut. Partikel mustard tanpa kandungan lemak memiliki pengaruh signifikan pada beberapa parameter, seperti peningkatan jumlah sinigrin yang dapat diakses oleh myrosinase, penurunan konstanta laju pembentukan AITC, dan peningkatan koefisien perpindahan massa. Ukuran partikel secara signifikan mempengaruhi jumlah sinigrin yang dapat diakses oleh myrosinase, tetapi tidak memiliki dampak yang signifikan terhadap laju pelepasan AITC ke headspace kemasan.Bab 4 melaporkan pengaruh komposisi pangan dan suhu pada partisi senyawa AITC antara headspace kemasan dan (matriks) pangan.
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