Stability and Antimicrobial Activity of Allyl Isothiocyanate during Long-Term Storage in an Oil-in-Water Emulsion

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 antimicrobia...

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Bibliographic Details
Published in:Journal of food science 2010-06, Vol.75 (5), p.C445-C451
Main Authors: Liu, Tai-Ti, Yang, Tsung-Shi
Format: Article
Language:English
Subjects:
allyl isothiocyanate
Anthracenes
antimicrobial activity
antimicrobial properties
Bacteria
Biological and medical sciences
Chemical Phenomena
Colony Count, Microbial
emulsions
Emulsions - chemistry
Escherichia coli
Fat industries
food analysis
food composition
Food industries
Food Microbiology
Food Preservatives - pharmacology
Food science
Fundamental and applied biological sciences. Psychology
Gram-Negative Bacteria - drug effects
Isothiocyanates - pharmacology
Lipids
Listeria monocytogenes
long term effects
medium chain triacylglycerols
medium chain triglyceride
Microbial Sensitivity Tests
oil-in-water emulsion
oil-water interface
Oxidation
oxidative stability
pathogens
Salmonella enterica
soybean oil
Soybean Oil - chemistry
Staphylococcus aureus
Storage
storage quality
storage time
Time Factors
Vegetable oils
Vibrio parahaemolyticus
Water - chemistry
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Summary: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).
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2010.01645.x