NATURAL FOOD PRESERVATION SYSTEM AS ALLYL ISOTHIOCYANATE AND EDIBLE BROWN SEAWEED LAMINARIA JAPONICA AGAINST SELECTED ANAEROBIC FOODBORNE BACTERIA: CLOSTRIDIUM PERFRINGENS AND CAMPYLOBACTER JEJUNI

Abstract

Allyl isothiocyanate (AITC) is basic compound in mustard essential oil and found in some other species of Brassicaceae. It has antimicrobial properties against wide range of foodborne pathogens. Its food industry use as a natural preservative is limited by its quick evaporation, taste pungency, and weak water solubility. The minimum inhibitory concentration (MIC) for AITC against the two tested bacteria; Clostridium perfringens and Campylobacter jejuni was determined by Microdilution assay, which were 0.078 and 0.039 mg/ml, respectively. According to the results of the same assay, bactericidal effect was recorded against both tested bacteria. By using vapor and solution deposition ways into Laminaria japonica de-oiled powder, the antimicrobial effect of AITC vapor was demonstrated against the selected bacteria; up to 91% of colony deactivation occurred within 72 h for C. perfringens, while 97% for C. jejuni, the decay behavior of both solution and vapor -deposited were parallel. At 72 h, the de-oiled L. japonica powder was adsorbed AITC twice that of the raw powder approaching 99% theoretical maximum amount. The continued antimicrobial activity of AITC after contact proves that AITC + de oiled L. japonica powder would be used as natural system for preserve food.