The extracts from Ulva lactuca have biological and nutritional values. The protein was 48.7 mg/g dry wt, soluble carbohydrate 43.9 mg/g dry wt, insoluble carbohydrate was 223 mg/g dry wt and lipid ...was 18.3 mg/g dry wt. Maximum antifungal activities of U. lactuca were observed with ulvan extract. The most predominant fungi in spoiled tomato sauce cans were Aspergillus flavus (33.6%), Rhizopus stolonifer (26.8%), and Fusarium oxysporium (22.3%). The minimal fungicidal inhibition concentration of ulvan extract against A. flavus and R. stolonifer were 10 mM and 15 mM, respectively. The colony deactivation of A. flavus and R. stolonifer by ulvan extract occurred was 91% and 89%, respectively, at 25 C after 72 h, but the deactivation occurred at 100% after 24 h at 4°C. Results affirmed the damaging effect on both tested fungal spores' walls and intercellular components. So, ulvan polysaccharide can be used as a natural preservative for raw or processed tomato sauce to increase its shelf life.
Allyl isothiocyanate (AITC) is a natural occurring essential oil found in plants of the family Brassicaceae. It is a well-recognized antimicrobial agent against a variety of foodborne pathogens. By ...vapor and solution deposition methods into raw and de-oiled
Laminaria japonica
, an edible, brown seaweed, we demonstrate AITC vapor phase activity against
Listeria monocytogenes
,
Bacillus subtilis
, and
Micrococcus luteus
. Colony deactivation occurred for each bacterium in the range 99.87–99.99% within 72 h. The kinetics of these activities was fitted to the Weibull and the Albert-Mafart population decay models. Combined standard uncertainty in the final model fitting is introduced for these models, along with bias factor analysis. The former indicates the degree of fit of the models while the latter indicated which of the models was the most appropriate. In general, the bias factor analysis of the models indicated that the Albert-Mafart model was the superior. The continued activity of AITC after contact with the seaweed delivery system suggested that the
L. japonica
+ AITC system would represent a viable natural, edible system for food preservation.
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 was determined by Microdilution assay, 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.
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