Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria

Antifungal effect of essential oil components against Aspergillus niger when loaded into silica mesoporous supports

“…Various delivery systems have been proposed for their capability of decreasing volatility and improving the stability and water solubility to maintain the antifungal efficacy, but in the majority of the published studies, it was not possible to obtain long‐term inhibition of fungal growth. Some previous studies have described the encapsulation of bioactive natural compounds in mesoporous materials, but the particular entrapment of EOCs and biological assays have barely been studied. Chen et al developed a new nanophase material loaded with the biological pesticide pyoluteorin and the bioactivity experiment showed prolonged antifungal effects compared with pure pesticide, but only for 4 days .…”

“…Previous studies have reported the use of CDs to encapsulate allyl isothiocyanate, cinnamon leaf, garlic and thyme essential oils in order to develop methods for the controlled release of these active molecules . In comparison, the use of SMPSs to encapsulate bioactive natural compounds such as EOCs is very rare . In this context, no examples have been reported in which SMPSs were used in order to avoid the fast evaporation or to prolong the activity of the loaded agents.…”

Effects of changes in pH and temperature on the inhibition of Salmonella and Listeria monocytogenes by Allyl isothiocyanate

“…Although several studies reported that AITC was effective against various foodborne pathogens such as Escherichia coli O157:H7, L. monocytogenes, S. Typhimurium, Bacillus cereus, Staphylococcus aureus and Campylobacter jejuni, in vitro (Dufour et al, 2012;Lin, Kim, Du, & Wei, 2000;Shin, Harte, Ryser & Selke, 2010;Siahaan et al, 2013;Zou et al, 2013;Zou, Woo & Ahn, 2012) or in meat products including ground beef, fresh chicken, fermented sausage and Westphalian ham (Chacon, Muthukumarasamy, & Holley, 2006;Graumann & Holley, 2009;Luciano & Holley, 2009;Nadarajah, Han, & Holley, 2005), its high volatility, strong odor, poor water solubility and reactions with naturally occurring food nucleophiles limit its application in food systems (Chacon et al, 2006;Kim, Chung, Shin, Yam, & Chung, 2008). AITC is unstable in aqueous solution and is easily decomposed to new compounds, particularly under alkaline conditions or at elevated temperature (Ohta, Takatani, & Kawakishi, 1995;Tsao, Yu, Friesen, Potter, & Chiba, 2000).…”

Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation

“…Four experimental treatments (CK, oil of free-AITC, blank microencapsulation, and AITC microencapsulation) were designed to inhibit bacteria, because AITC had a higher bacteriostatic effect in the gas state than in the liquid state (Lin, Rd, & Wei, 2000). The appropriate dilution gradient of bacterial solution and AITC concentration in storage were obtained by preliminary experiments (El Fayoumy et al, 2017;Ko, Kim, et al, 2012;Siahaan et al, 2013). The growth of E. coli, L. monocytogenes, Salmonella, and S. aureus were compared in the same concentration of AITC (Isshiki, Tokuoka, Mori, & Chiba, 1992).…”