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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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Publisher

The Korean Society of Food Science and Technology

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DOI

10.1007/b137902

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ISSN

2092-6456

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Controlled release of allyl isothiocyanate from br

Authors: Evi Amelia Siahaan Aviannie Meillisa HeeChul Woo ChulWoo Lee JungHo Han ByungSoo Chun
Publish Date: 2013/02/28
Volume: 22, Issue: 1, Pages: 19-24
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Abstract

Allyl isothiocyanate AITC a naturally occurring antimicrobial compound is an effective inhibitor of various pathogens but its use in the food industry is limited by its volatility and pungency The objective of this study was to overcome the volatility of AITC using dried Laminaria japonica and mesoporous silica MCM41 as its carrier AITCloaded L japonica raw and deoiled powder and silica MCM41 was achieved via vapor adsorption The study of AITC adsorption and desorption was determined by monitoring sample weight changing with time AITC presence in L japonica and MCM41 samples was confirmed by FTIR spectroscopy Antimicrobial tests were made against 4 microorganisms Bacillus cereus Staphylococcus aureus Escherichia coli and Salmonella Typhimurium Controlled release and antimicrobial activity from MCM41 was always superior to those from raw and deoiled L japonica

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