Abstract 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.

中文翻译：

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脂肪含量和储存条件是香芹酚在抗菌包装中分配和活性的关键因素

摘要 评估了负载香芹酚的聚乳酸 (PLA) 薄膜改善碎牛肉保鲜的能力。研究了在 PLA 薄膜、顶空和食品之间的食品包装系统中香芹酚分配的传质过程。香芹酚在脂肪含量为 5 % 或 12 % 的包装碎牛肉上进行了研究，该牛肉在 5 至 30 °C 之间的温度和 43 至 94 % 之间的湿度下长达 12 天。结果表明香芹酚从 PLA 薄膜中释放到顶部空间的速率随着储存温度的升高而增加，而包装顶部空间的湿度对香芹酚从 PLA 薄膜中的释放速率没有影响。碎牛肉的脂肪含量对香芹酚的分配有深远的影响：当系统在 5°C 下储存时，12% 脂肪碎牛肉中香芹酚的吸收率约为 1。与在 5% 脂肪碎牛肉中观察到的香芹酚浓度相比，增加了 3 倍。尽管普通牛肉中香芹酚的吸收率较高，但 PLA/香芹酚薄膜对瘦牛肉具有更强的抗菌作用，表明将香芹酚分配到牛肉的脂肪相中会降低其抗菌活性。结果强调了在基于天然挥发性成分的抗菌包装设计中考虑食品基质成分的重要性。