Fat content and storage conditions are key factors on the partitioning and activity of carvacrol in antimicrobial packaging
| Autor: | Li Wang, Vincenzo Fogliano, Matthijs Dekker, Jenneke Heising |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Microbiology (medical) Polymers and Plastics Fat content Carvacrol partition 01 natural sciences Biomaterials chemistry.chemical_compound 0404 agricultural biotechnology Polylactic acid 010608 biotechnology Antimicrobial effect Controlled release Carvacrol Food science Safety Risk Reliability and Quality VLAG Ground beef Humidity 04 agricultural and veterinary sciences Antimicrobial 040401 food science Food packaging Key factors Food Quality and Design chemistry Food composition Antimicrobial packaging Food Science |
| Zdroj: | Food Packaging and Shelf Life 24 (2020) Food Packaging and Shelf Life, 24 |
| ISSN: | 2214-2894 |
| Popis: | The ability of carvacrol loaded polylactic acid (PLA) films to improve ground beef preservation was assessed. The mass transfer processes of carvacrol partitioning in a food packaging system between the PLA film, headspace and food product was studied. Carvacrol release was studied on packed ground beef having a fat content of 5 or 12 % at a temperature between 5 and 30 °C and a humidity between 43 and 94 % for up to 12 days. Results showed the release rate of carvacrol from the PLA film into the headspace increased with the storage temperature while the humidity in the packaging headspace had no effect on the release rate of carvacrol from the PLA film. The fat content of ground beef has a profound effect on the partitioning of carvacrol: when the system is stored at 5 °C the carvacrol absorption in the 12 % fat ground beef was about 1.3-fold compared with the carvacrol concentration observed in 5% fat ground beef. Despite this higher carvacrol absorption in the regular beef, the PLA/carvacrol films had a stronger antimicrobial effect on the lean beef suggesting that partitioning of carvacrol into the fat phase of the beef reduced its antimicrobial activity. Results highlight the importance of considering the food matrix composition in the design of antimicrobial packaging based on natural volatile components. |
| Databáze: | OpenAIRE |
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