Natural AITC as a natural preservative and antimicrobial technology for processed and ready-to-eat meat products.
Freshly obtained Allyl Isothiocyanate (AITC) has been investigated with regard to its functional properties, and information concerning its potential benefits to human health is well documented.
AITC degradation pathways, such as hydrolysis, oxidation and polymerization, may cause its instability. Therefore, obtaining fresh AITC is important for preserving its biological activity and therapeutic properties.
AITC may also find numerous applications in the food industry.
For example, AITC has been proposed as a natural preservative, the effectiveness of which has been confirmed against the most common microorganisms responsible for food spoilage during storage.
In addition, AITC may serve as an effective flavour and aroma component for various food products while simultaneously improving their organoleptic properties.
Considering the growing consumer demand for safe and convenient food products, researchers are investigating new methods for extending the shelf life of processed food products.
AITC has proved particularly effective against common spoilage microorganisms such as yeasts and moulds due to its broad spectrum of antimicrobial activity.
AITC is primarily used in processed meat products such as ham, turkey and bacon, as well as in ready-to-eat meat products, for example marinated chicken or chicken fajitas, and in the production of various sauces.
The broad spectrum of activity is explained by the unique ability of AITC to damage yeast cell membranes, inhibit the growth of moulds, and, to a certain extent, reduce the growth of certain acid-resistant bacteria responsible for food spoilage.
AITC has the status:
In addition, it is registered as a food additive.