Department of Horticultural Biotechnology, College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61186, Republic of Korea.
Department of Horticultural Biotechnology, College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61186, Republic of Korea; Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of Korea; Department of Horticulture at Chonnam National University, Gwangju 61186, Republic of Korea.
Food Chem. 2021 Dec 1;364:130438. doi: 10.1016/j.foodchem.2021.130438. Epub 2021 Jun 22.
Allyl isothiocyanate (AITC), a natural compound, is a promising food additive and preservative because of its safety and effectiveness. In order to determine optimal AITC concentrations for disinfection of food pathogen on lettuce without compromising postharvest quality, various concentrations of AITC (0, 1, 2.5, 5 and 7.5 µL L) were applied to Salmonella Typhimurium inoculated lettuce in air-tight box at 7 °C. As a result, the decline in visual quality, weight loss via cell membrane damage, and significantly reduced antioxidant activity were observed in lettuce treated with an AITC concentration of 2.5 µL L, 5 µL L or higher. Moreover, metabolome analysis showed pattern of increased respiratory and cell damage, such as lipid peroxidation. Based on physiological changes, 1 µL L was determined as the optimal AITC concentration that significantly reduced S. Typhimurium population (4.01 log CFU g) on lettuce.
丙烯基异硫氰酸酯（AITC）是一种天然化合物，由于其安全性和有效性，是一种有前途的食品添加剂和防腐剂。为了确定在不影响收获后质量的情况下，AITC 对生菜中食源性病原体进行消毒的最佳浓度，将不同浓度的 AITC（0、1、2.5、5 和 7.5 μL L）应用于在 7°C 下密封在密封盒中的接种了肠炎沙门氏菌的生菜。结果表明，用 2.5 μL L、5 μL L 或更高浓度的 AITC 处理的生菜，其视觉质量下降，细胞膜损伤导致的重量损失，以及抗氧化活性显著降低。此外，代谢组学分析显示出呼吸和细胞损伤的模式增加，如脂质过氧化。基于生理变化，确定 1 μL L 为最佳 AITC 浓度，可显著减少生菜上肠炎沙门氏菌的数量（4.01 log CFU g）。
