Development of active modified atmosphere packaging using antimicrobial volatile mixtures

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Canada is the world largest exporter of mustard seed, accounting for 35% of the world production and 50% of global exports. This research aims at expanding the conventional use of mustard seed for shelf-life extension of food products, by exploiting a naturally occurring antimicrobial volatile compound found in mustard seed - allyl isothiocyanate (AITC). In this project, methods will be developed to encapsulate mustard seed meal powder within various polymer carriers using electrospinning and extrusion techniques. The resulting active membrane/film structures, upon interacting with water, will release AITC at a controlled rate to inhibit the growth of microorganism in packaged food products. By extending the shelf-life and improving the quality of food, the envisaged technology will help food companies expand their market due to increased product stability. The innovative use of mustard seed as a natural preservative agent is also attractive to food companies from product approval and consumer acceptance standpoints. Successful development of the envisaged active packaging technology will expand the use of mustard seed beyond condiment and food applications, thereby increasing the crop value and benefiting mustard seed producers in Canada. This project will contribute to the training of one M.Sc. and one postdoc. Their research experience acquired from this project that encompasses both food, material, and packaging sciences will prepare them to address the changing industrial needs and consumer expectations related to food.