Skip to main content
SpringerLink
Log in

Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

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 MCM-41 as its carrier. AITC-loaded L. japonica (raw and deoiled) powder and silica MCM-41 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 MCM-41 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 MCM-41 was always superior to those from raw and deoiled L. japonica.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Lin C-M, Preston III JF, Wei C-I. Antibacterial mechanism of allyl isothiocynate. J. Food Protect. 63: 724–734 (2000)

    Google Scholar 

  2. Holley RA, Patel D. Improvement in self-life and safety of perishable foods by plant essential oils and smoke antimicrobials. J. Food Microbiol. 22: 273–292 (2005)

    Article  CAS  Google Scholar 

  3. Tuari BK, Valdramidis VP, O’Donnell CP, Muthukumarappan K, Bourke P, Cullen PJ. Application of natural antimicrobials for food preservation. J. Agr. Food Chem. 57: 5987–6000 (2009)

    Article  Google Scholar 

  4. Jang M, Hang E, Kim G-H. Evaluation of antibacterial activity of 3-butenyl, 4-pentenyl, 2-phenylethyl, and benzyl isothiocyanate in Brassica vegetables. J. Food Sci. 75: C412–C416 (2010)

    Article  Google Scholar 

  5. Appendini P, Hotchkiss JP. Review of antimicrobial food packaging. J. Innov. Food Sci. Emerg. 3: 113–126 (2002)

    Article  CAS  Google Scholar 

  6. Delaquis PJ, Mazza G. Antimicrobial properties of isothiocyanates in food preservation. J. Food Technol. 49: 73–84 (1995)

    CAS  Google Scholar 

  7. Avato P, Tursi F, Vitali C, Miccolis V, Candido V. Allylsulfide constituents of garlic volatile oil as antimicrobial agents. Phytomedicine 7: 239–243 (2000)

    Article  CAS  Google Scholar 

  8. Nedorostova L, Kloucek P, Kokoska L, Stolcova M, Pulkrabek J. Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria. J. Food Control 20: 157–160 (2009)

    Article  CAS  Google Scholar 

  9. Pechāček R, Velīšek J, Hrabcovā H. Decomposition products of allyl isothiocyanate in aqueous solutions. J. Agr. Food Chem. 45: 4584–4588 (1997)

    Article  Google Scholar 

  10. Hasegawa N, Matsumoto Y, Hoshino A, Iwashita K. Comparison of effect of Wasabia japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions. Int. J. Food Microbiol. 49: 27–34 (1999)

    Article  CAS  Google Scholar 

  11. Park CM, Taormina PJ, Beuchat LR. Efficacy of allyl isothiocyanate in killing enterohemorrhagic Escherichia coli O157:H on alfalfa seeds. Int. J. Food Microbiol. 56: 13–20 (2000)

    Article  CAS  Google Scholar 

  12. Lin C-M, Kim J, Du W-X, Wei C-I. Bactericidal activity of isothiocyanate against pathogens on fresh produce. J. Food Protect. 63: 25–30 (2000)

    CAS  Google Scholar 

  13. Isshiki K, Tokuoka K, Mari R, Chiba S. Prelimenary examination of allyl isothiocyanate vapor for food preservation. J. Biosci. Biotech. Bioch. 56: 1476–1477 (1992)

    Article  CAS  Google Scholar 

  14. Nadarajah D, Han JH, Holley RA. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate. J. Food Microbiol. 99: 269–279 (2005)

    Article  CAS  Google Scholar 

  15. Park S-Y, Barton M, Pendelton P. Controlled release of allyl isothiocyanate for bacteria growth management. J. Food Control 23: 478–484 (2012)

    Article  CAS  Google Scholar 

  16. Delaquis PJ, Sholberg PL. Antimicrobial activities of gaseous allyl isothiocyanate. J. Food Protect. 60: 943–947 (1997)

    CAS  Google Scholar 

  17. Kim YS, Ahn ES, Shin DH. Extension of shelf life by treatment with allyl isothiocyanate in combination with acetic acid on cooked rice. J. Food Sci. 67: 274–279 (2002)

    Article  CAS  Google Scholar 

  18. Kim W-T, Chung H, Shin I-S, Yam KL, Chung D. Characterization of calcium alginate and chitosan-treated calcium alginate gel beads entrapping allyl isothiocyanate. Carbohyd. Polym. 71: 566–573 (2008)

    Article  CAS  Google Scholar 

  19. Li X, Jin Z, Wang J. Complexation of allyl isothiocyanate by α- and β-cyclodextrin and its controlled release characteristics. J. Food Chem. 103: 461–466 (2007)

    Article  CAS  Google Scholar 

  20. Paes JP, Faroni LRA, Martins MA, Dhingra OD, Silva TA. Diffusion and sorption of allyl isothiocynate in the process of fumigation of maize. Agriambi 15: 296–301 (2011)

    Google Scholar 

  21. Altenor S, Ncibi MC, Emmanuel E, Gaspard S. Textural characteristics, physiochemical properties, and adsorption efficiencies of Caribbean alga Turbinaria turbinate and its derived carbonaceous materials for water treatment application. J. Biochem. Eng. 67: 35–44 (2012)

    Article  CAS  Google Scholar 

  22. Silva EA, Cossich ES, Tavares CRG, Filho LC, Guirardello R. Modeling of copper (II) biosorption by marine alga Sargassum sp. in fixed-bed coloumn. J. Process Biochem. 38: 791–799 (2002)

    Article  Google Scholar 

  23. Andersson J, Rosenholm J, Lindén M. Mesoporous silica: An alternative diffusion controlled drug delivery system. pp. 5–16. In: Multifunctional Biomaterials and Devices. 9th ed. Ashammakhi N (ed). Finlandia Hall, Helsinki, Finland (2008)

    Google Scholar 

  24. Lin YS, Tsai CP, Huang HY, Kuo CT, Hung Y, Huang DM. Wellordered mesoporous silica nanoparticles as cell markers. J. Chem. Mater. 17: 4570–4573 (2005)

    Article  CAS  Google Scholar 

  25. Rankin SE, Tan B, Lehmler HJ, Hindman KP, Knutson BL. Welloredered mesoporous silica prepared by cationic fluorinated surfactant templating. Micropor. Mesopor. Mat. 73: 197–202 (2004)

    Article  CAS  Google Scholar 

  26. Qu F, Zhu G, Huang S, Li S, Sun J, Zhang D, Qiu S. Controlled release of captopril by regulating the pore size and morphology of ordered mesoporous silica. Micropor. Mesopor. Mat. 92: 1–9 (2006)

    Article  CAS  Google Scholar 

  27. Pērez LD, Lōpez JF, Orozco VH, Kyu T, Lōpez BL. Effect of the chemical characteristics of mesoporous silica MCM-41 on morphological, thermal, and rheological properties of composites based on polystyrene. J. Appl. Polym. Sci. 3: 2229–2237 (2009)

    Article  Google Scholar 

  28. Wang S. Ordered mesoporous materials for drug delivery. Micropor. Mesopor. Mat. 117: 1–9 (2009)

    Article  CAS  Google Scholar 

  29. Lowy FD. Staphylococcus aureus infection. New Engl. J. Med. 339: 520–532 (1998)

    Article  CAS  Google Scholar 

  30. Enright MC. The evolution of resistant pathogen-the case of MRSA. Curr. Opin. Pharmacol. 3: 474–479 (2003)

    Article  CAS  Google Scholar 

  31. Lowy FD. Antimicrobial resistance: The example of Staphylococcus aureus. J. Clin. Invest. 111: 1265–1273 (2003)

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Pukyong National University, Busan, 608-737, Korea

    Evi Amelia Siahaan, Aviannie Meillisa, Jung-Ho Han & Byung-Soo Chun

  2. Department of Chemical Engineering, Pukyong National University, Busan, 608-739, Korea

    Hee-Chul Woo

  3. Department of Chemical and Biological Engineering, Hanbat National University, Daejon, 305-719, Korea

    Chul-Woo Lee

Authors
  1. Evi Amelia Siahaan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Aviannie Meillisa
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hee-Chul Woo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Chul-Woo Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Jung-Ho Han
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Byung-Soo Chun
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Byung-Soo Chun.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Siahaan, E.A., Meillisa, A., Woo, HC. et al. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria. Food Sci Biotechnol 22 (Suppl 1), 19–24 (2013). https://doi.org/10.1007/s10068-013-0043-7

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-013-0043-7

Keywords

Search

Navigation