Our PhD colleague Nur Alim Bahmid told us some more about how the Isothiocyanate as antimicrobial compound from mustard seed could be applied in the antimicrobial packaging to improve the shelf life of food during the FQD seminar.
Isothiocyanate (AITC) is a natural compound hydrolyzed by myrosinase from glucosinate/sinigrin when being exposed by water or temperature abuse. The release of AITC occurs quickly due to volatile properties. Therefore, we need to control the release of AITC by manipulating extrinsic (e.g. temperature) and intrinsic factors (e.g. seed size, fat content, etc.), and investigating the effect of both factors on microorganism.
The obtained data will be predictively modelled to figure out the effect of both factors on release of AITC and microorganism.