Phenethyl Isothiocyanate

In this study, phenethyl isothiocyanate nanoemulsion (PNE) was formulated for creating composite films with pectin and chitosan. Two types of PNE/pectin/chitosan (PNE-PC) films (PNE-PC1, PNE-PC2) were made by introducing PNE into films with different pectin/chitosan (PC) contents. Compared to PC films, PNE-PC films showed greater hydrophilicity and improved elongation at break, with Fourier transform infrared spectroscopy, X-ray and microstructural observations confirming PNE's good compatibility within the film matrices. The PNE-PC2 film exhibiting a cumulative release of 55.3 % of PNE over 72 h and confirmed to inhibit Staphylococcus aureus for up to 48 h. Furthermore, beef covered with PNE-PC2 film showed lower total viable count compared to uncovered and polyethylene-covered groups. The film also stabilized beef pH and maintained total volatile basic nitrogen values within a safe range. It effectively suppressed sulfide production, preventing undesirable odors and extending beef shelf life, demonstrating the potential of PNE-PC films for food packaging applications.

Watercress is a cruciferous vegetable and the primary natural source of phenylethyl isothiocyanate (PEITC), a powerful health-promoting agent. Conventional extraction of PEITC relies on harmful solvents, which limits sustainability. This study introduces a novel, solvent-free method-microwave hydrodiffusion and gravity (MHG)-to extract PEITC from watercress by-products (WCBP). Results showed that freezing WCBP is fundamental for effective PEITC extraction via MHG. Using a three-level factorial experimental design, optimal MHG extraction conditions were determined (microwave power: 1.91 W g^-1; extraction time: 29 min), yielding a PEITC content of 1818.26 μg g^-1 WCBP (dry basis), along with extracts rich in polyphenols and possessing antioxidant properties. This work demonstrates that MHG is a sustainable method for extracting isothiocyanates, supporting a zero-waste approach since the clean residue from the extraction process can be reused to obtain new ingredients, thus enhancing resource efficiency and promoting a circular economy in the agro-food industry.