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  • Title: Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packaging.
    Author: Bahmid NA, Pepping L, Dekker M, Fogliano V, Heising J.
    Journal: Food Chem; 2020 Mar 05; 308():125573. PubMed ID: 31639598.
    Abstract:
    In this study an active antimicrobial packaging based on the controlled release of Allyl isothiocyanate (AITC) from mustard seed was designed. The effect of fat content and particle size of ground mustard seeds on formation and release of AITC was investigated and the underlying mechanisms were highlighted. A smaller size of mustard particles resulted in more sinigrin conversion to AITC and a higher release of AITC in the headspace. The fat content has an important role on AITC release, a decreased fat content decreased AITC levels in the particles and increased the amount of AITC in the headspace. Based on the results of the sinigrin hydrolysis, the AITC surface exchange rate and the AITC fat solubility, an overall picture of the factors influencing the AITC release from the particles is proposed, which describes formation of AITC and its partitioning between the compartments of the particles and the headspace.
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