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Release kinetics of fungicidal antimicrobials into packaged foods
Journal of Food Safety ( IF 1.9 ) Pub Date : 2021-04-29 , DOI: 10.1111/jfs.12904 Toyin Aina 1 , Yiporo Danyuo 1, 2 , Josephine Oparah 1 , John D. Obayemi 3 , Stella Dozie‐Nwachukwu 4 , Chinweoma D. Onodugo 4 , Chukwuemeka J. Ani 1, 5 , Olushola Odusanya 4 , Winston O. Soboyejo 1, 2
Journal of Food Safety ( IF 1.9 ) Pub Date : 2021-04-29 , DOI: 10.1111/jfs.12904 Toyin Aina 1 , Yiporo Danyuo 1, 2 , Josephine Oparah 1 , John D. Obayemi 3 , Stella Dozie‐Nwachukwu 4 , Chinweoma D. Onodugo 4 , Chukwuemeka J. Ani 1, 5 , Olushola Odusanya 4 , Winston O. Soboyejo 1, 2
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This article presents the release kinetics (RK) of a fungicidal antimicrobial agent (AMA), potassium sorbate (PS), that prolongs the shelf life of packaged food. The effects of PS release are explored on peanut and fresh bread to determine the effects of PS on Aspergillus niger (AN) microbe growth. The AN was cultured in a potato dextrose agar (PDA) medium to obtain AMA activity on the film. AMA activity of PS incorporated into cellulose acetate (CA) based film was tested on peanuts and fresh bread for an extended period of time. The RK of PS from the films was obtained by studying the de-swelling properties of PS loaded film at room temperature (24°C) and at elevated temperature (37°C). The diffusion coefficients of PS released through the film network were obtained to be between 8.32 × 10−10 to 7.3 × 10−7 m2/s. The release exponents (n) of PS from the film occurred by anomalous transport with n-values ranging from 0.13 to 0.16 at 24°C and 0.5 to 0.89 at 37°C. The average flux released from the CA film was consistent with the percentage PS release from the CA film showing that modeling the effective diffusion of PS from a porous media is feasible. The released PS was potent enough to inhibit the growth of AN for a week then over a period of 2 years. Thereafter, the implications of the results in designing smart food packaging for enhanced food preservation were discussed.
中文翻译：
杀菌抗菌剂在包装食品中的释放动力学
本文介绍了一种可延长包装食品保质期的杀菌抗菌剂 (AMA) 山梨酸钾 (PS) 的释放动力学 (RK)。研究了 PS 释放对花生和新鲜面包的影响，以确定 PS 对黑曲霉(AN) 微生物生长的影响。AN 在马铃薯葡萄糖琼脂 (PDA) 培养基中培养以获得对膜的 AMA 活性。在花生和新鲜面包上长时间测试了掺入醋酸纤维素 (CA) 薄膜中的 PS 的 AMA 活性。通过研究加载 PS 的薄膜在室温 (24°C) 和升高的温度 (37°C) 下的消溶胀性能，获得了来自薄膜的 PS 的 RK。通过薄膜网络释放的 PS 的扩散系数在 8.32 × 10 -10至 7.3 × 10 -7 m 2 /s。PS 从薄膜中的释放指数 ( n ) 通过异常传输发生，n 值在 24°C 下为 0.13 至 0.16，在 37°C 下为 0.5 至 0.89。从 CA 膜释放的平均通量与从 CA 膜释放 PS 的百分比一致，表明模拟 PS 从多孔介质中的有效扩散是可行的。释放的 PS 足以抑制 AN 的生长一周，然后持续 2 年。此后，讨论了设计智能食品包装以增强食品保存的结果的影响。
更新日期：2021-04-29
中文翻译：
杀菌抗菌剂在包装食品中的释放动力学
本文介绍了一种可延长包装食品保质期的杀菌抗菌剂 (AMA) 山梨酸钾 (PS) 的释放动力学 (RK)。研究了 PS 释放对花生和新鲜面包的影响，以确定 PS 对黑曲霉(AN) 微生物生长的影响。AN 在马铃薯葡萄糖琼脂 (PDA) 培养基中培养以获得对膜的 AMA 活性。在花生和新鲜面包上长时间测试了掺入醋酸纤维素 (CA) 薄膜中的 PS 的 AMA 活性。通过研究加载 PS 的薄膜在室温 (24°C) 和升高的温度 (37°C) 下的消溶胀性能，获得了来自薄膜的 PS 的 RK。通过薄膜网络释放的 PS 的扩散系数在 8.32 × 10 -10至 7.3 × 10 -7 m 2 /s。PS 从薄膜中的释放指数 ( n ) 通过异常传输发生，n 值在 24°C 下为 0.13 至 0.16，在 37°C 下为 0.5 至 0.89。从 CA 膜释放的平均通量与从 CA 膜释放 PS 的百分比一致，表明模拟 PS 从多孔介质中的有效扩散是可行的。释放的 PS 足以抑制 AN 的生长一周，然后持续 2 年。此后，讨论了设计智能食品包装以增强食品保存的结果的影响。
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