Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu

Fast screening method for assessment of antimicrobial activity of essential oils in vapor phase

“…A. rusticana and A. sativum, the most active EOs, contain isothiocyanates and diallyl sulphides respectively, sulphur-containing compounds responsible for their typical pungent smell and taste, which could have positive effect for both shelf life and consumer acceptance in some applications (Du et al, 2009;Shin et al, 2010). The second group with little lower activity is compiled from species well known for their antimicrobial activity, like C. aromaticum, C. flexosus, E. caryophyllata, O. citriodorum, Pimenta spp.…”

Controlled release of allyl isothiocyanate for bacteria growth management

“…Vapor-phase AITC has shown greater antibacterial efficacy than liquid contact toward food poisoning bacteria such as Escherichia coli, Staphylococcus aureus, Proteus vulgaris, Pseudomonas fragi, and Pseudomonas aeruginosa (Hasegawa, Matsumoto, Hoshino, & Iwashita, 1999;C.-M. Lin, Kim, Du, & Wei, 2000;Shin et al, 2010). The definition of a controlled release methodology for this vapor, toward bacteria growth management, would make a significant contribution to fresh and packaged food storage and its transportation.…”

Influence of NaCI and NaNO3 on Sinigrin Hydrolysis by Foodborne Bacteria

“…The use of isothiocyanates as bactericidal agents against foodbome pathogens (E . coli, S. aureus, L. monocytogenes, and Clostridium perfringens) has been reported (21,22,28,29,33), but essentially no information is available on the use of SNG as a bactericidal precursor to control microbial populations in food. Once produced, AIT also has the potential to be inhibitory to parasites, viruses, yeasts, fungi, and insects (29,30).…”