Stability and antimicrobial activity of allyl isothiocyanate during long-term storage in an oil-in-water emulsion

Journal of Food Science
Tai-Ti Liu, Tsung-Shi Yang

Abstract

This study investigated the stability and antimicrobial activity of allyl isothiocyanate (AITC) in medium chain triglyceride (MCT) or soybean oil (SBO) dispersed in an oil-in-water (o/w) system during long-term storage. Oil type, content, and oxidative stability affect the stability and antimicrobial activity of AITC during storage. High oil content is favorable for AITC stability in the emulsion. Notably, AITC with MCT is more stable than AITC with SBO with the same oil content. Consequently, AITC with MCT is more effective than AITC with SBO in inhibiting G(-) bacteria (E. coli O157:H7, Salmonella enterica, and Vibrio parahaemolyticus) and G(+) bacteria (Staphylococcus aureus and Listeria monocytogenes).

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Citations

Feb 12, 2013·Environmental Technology·F MushantafM R Templeton
Aug 2, 2011·Evidence-based Complementary and Alternative Medicine : ECAM·Ming-Jenn ChenYi-Chiang Hsu
Mar 13, 2014·Journal of the Science of Food and Agriculture·Tsung-Shi YangTai-Ti Liu
Aug 6, 2015·Journal of Food Science and Technology·Anabela BorgesManuel Simões
Mar 29, 2014·Oxidative Medicine and Cellular Longevity·Dian-lei WangZe-geng Li
Apr 13, 2015·Food Chemistry·Aparajita BanerjeePrasad S Variyar
Aug 28, 2020·Frontiers in Microbiology·Dimitrios DrakopoulosSusanne Vogelgsang
Mar 13, 2021·Free Radical Biology & Medicine·Qi Wang, Yongping Bao

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