Abstract：
:The edible, brown seaweed Saccharina japonica was prepared as powder in the size range 500-900 μm for the desorption release of allyl isothiocyanate (AITC). Powders were used as raw (containing lipids) and as de-oiled, where the lipid was removed. In general, de-oiled powders adsorbed larger masses of AITC after vapour or solution contact. Mass adsorbed due to solution contact exceeded vapour contact. Larger particles adsorbed more than smaller particles. No chemical bonding between AITC and the powder surface occurred. Release from vapour deposited particles reached 70-85% available within 72 h; solution deposited reached 70-90% available at 192 h. The larger amounts of AITC adsorbed via solution deposition resulted in greater vapour-phase concentrations at 72 h for antimicrobial activity studies. No loss of activity was detected against Escherichia coli, Salmonella Typhimurium or Bacillus cereus. Only a nominal activity against Staphylococcus aureus was demonstrated. S. japonica powder could be used as an edible, natural vehicle for AITC delivery.
journal_name
Food Chemjournal_title
Food chemistryauthors
Siahaan EA,Pendleton P,Woo HC,Chun BSdoi
10.1016/j.foodchem.2013.11.116subject
Has Abstractpub_date
2014-01-01 00:00:00pages
11-7eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01804-9journal_volume
152pub_type
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