Multiresponse kinetic modelling of the formation, release, and degradation of allyl isothiocyanate from ground mustard seeds to improve active packaging
| Autor: | Jenneke Heising, Nur Alim Bahmid, Matthijs Dekker |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Kinetics
Active packaging 03 medical and health sciences chemistry.chemical_compound Hydrolysis Mechanistic modelling 0404 agricultural biotechnology 0302 clinical medicine Reaction rate constant Allyl isothiocyanate Mass transfer VLAG Mass transfer coefficient 04 agricultural and veterinary sciences 040401 food science Controlled release Food Quality and Design Chemical engineering chemistry Sinigrin 030221 ophthalmology & optometry Antimicrobial packaging Multiresponse kinetic Mustard seeds Food Science |
| Zdroj: | Journal of Food Engineering, 292 Journal of Food Engineering 292 (2021) |
| ISSN: | 0260-8774 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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