Microcapsule preparation of allyl isothiocyanate and its application on mature green tomato preservation

• Published in: Food chemistry 2015-05, Vol.175, p.344-349
• Main Authors: Wu, Hua, Xue, Na, Hou, Chang-liang, Feng, Jun-tao, Zhang, Xing
• Format: Article
• Language: English
• Subjects: Allyl isothiocyanate; Drug Compounding - methods; Food Preservation - methods; Food Preservatives - chemistry; Fruit; Isothiocyanates - chemistry; Lycopersicon esculentum; Microcapsules; Preservation; Tomatoes
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.11.149

•Optimize AITC microcapsules process by using complex coacervation method.•AITC microcapsule can prolong effectively mature green tomato preservation.•AITC microcapsule can improve effectively mature green tomato sensory quality.•AITC microcapsule preservation has broad application and development value prospects. Studies have shown that AITC can effectively control pathogenic fungi, which cause fruits and vegetables decay and rotting during storage. However, because of its strong irritant, AITC has not been conveniently used in fruits and vegetables preservation. Microencapsulation techniques may solve this problem. Up to 2% (w/v) gelatin and 2% (w/v) gum arabic (as wall material and materials), as well as AITC (as core material) were prepared used to form microcapsules with a ratio of 1:2 (the core material: to wall material). On the basis of the microcapsule option conditions, the AITC microcapsule encapsulation efficiency is above 90%, which can effectively control AITC release decrease irritant. Compared with control group, the storage time of the tomato of AITC microcapsule preservation was prolonged significantly, and the sensory quality of the tomato was better. Thus, the AITC microcapsule preservation has broad application prospects and development value prospects.