Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation

Abstract

This study aimed to explore the stability of allyl isothiocyanate (AITC) after microencapsulation and its effect on the preservation of chilled fresh pork for 24 days. The single-factor experiment and the orthogonal experiment were used to study the best experimental conditions (homogenizing time 4 min, stirring rate 900 rpm, Tween 80: core material volume ratio 1:20, and olive oil: AITC volume ratio 25:75). Then, the microencapsulation was prepared using these experimental conditions to study the characterization and stability. The experimental results showed that the stability of the AITC microencapsulation prepared by the complex coacervation method was significantly better than that of the free-state AITC. The AITC microencapsulation was used for in vitro antibacterial experiments and chilled fresh pork preservation experiments. When the concentration of AITC was the same as that of bacteria in the environment, there is significant difference in the total number of colonies of Listeria monocytogenes, Escherichia coli, and Salmonella treated with free AITC and AITC microencapsulation, but there is no significant difference in the number of Staphylococcus aureus. The results confirmed that AITC microencapsulation produced significant effectively extended the shelf life of chilled fresh pork to 24 days compared with the control. Practical applications The objective of this study was to explore the use of sustained-release AITC microencapsulation as food-borne, natural, and long-acting preservatives to prolong the shelf life of pork tenderloin (M. psoas major). In this study, gelatin and chitosan and AITC were used to form microencapsulation by the complex coacervation method. The EE of AITC microencapsulation was 90.63%, which could effectively control AITC release and reduce irritant odor. The preparation method was simple and fast, and the instrument was not strictly required. In practical application, the microencapsulation prepared by this method was convenient to use and had a good effect. They effectively doubled the shelf life of pork tenderloin (M. psoas major) and did not come in contact with food directly. They also had a higher level of security guarantee,

Back to the Roots—An Overview of the Chemical Composition and Bioactivity of Selected Root-Essential Oils

“…The antimicrobial activity of horseradish oil has been evaluated and demonstrated for a broad spectrum of microorganism, in both the solid and vapor phase. In particular, AITC has demonstrated strong potential as a food-borne and natural preservative to prolong the shelf life of various foods [ 51 ]. Thus, the suppression of spoilage lactic acid bacteria by AITC treatment at 2000 mg/L was reported only recently [ 52 ].…”

“…Gram-negative bacteria such as E. coli and Salmonella were more susceptible to AITC treatment than Gram-positive bacteria L. monocytogenes and S. aureus . Conclusively, AITC microencapsulation treatment demonstrated a higher level of security guarantee and convenience to use, although further studies are needed [ 51 ]. In addition to antimicrobial-associated preservation, purified AITC could also reduce decay in fruit tissue exerting pro-oxidant effects by paradoxically generating additional amounts of reactive oxygen species (ROS) to inhibit the growth and proliferation of microbial cells [ 55 ].…”

Combination of modified biochar and polyurea microcapsules to co‐encapsulate a fumigant via interface polymerization for controlled release and enhanced bioactivity

“…This peak disappeared in the spectra of AITC@BC‐MCs and blank BC‐MCs, verifying the successful synthesis of urea bonds via isocyanate and amine groups. AITC exhibited a characteristic peak at 2084 cm −1 , corresponding to the stretching vibrations of –N=C=S in the chemical structure of AITC 46 . This characteristic AITC peak also was observed in the AITC@BC‐MC spectrum, indicating the successful encapsulation of AITC into BC‐MCs.…”

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS

“…Hence, it is crucial to choose a suitable pH value. The second approach involves encapsulating AITC in microcapsules or nanoemulsions using encapsulation techniques, which can also stabilize AITC [ 24 , 25 ].…”