Allicin and garlic extracts for antifungal food preservation

Overview

Allicin, a compound found in garlic, is renowned for its potent antimicrobial and antifungal properties. This research explores the use of allicin and garlic extracts as a natural food preservative to inhibit mold and bacterial growth. As a widely used food, garlic offers a natural and safe option for food preservation, particularly in savory products, without significantly altering their taste or aroma.

Technical specifications

• Antimicrobial Testing: Initial tests have demonstrated the effectiveness of garlic extracts against E. coli, with ongoing studies targeting various molds and yeasts.
• Extraction and Stability: Garlic extracts are prepared and stored at different temperatures to evaluate their stability. Allicin is partially purified and quantified using thin-layer chromatography and mass spectrometry.
• Application Testing: The antifungal activity is assessed on synthetic media and food products like soups and tomato juice, ensuring versatility in application.

Technology readiness level

Currently, the technology is at TRL 3, with proof of concept established through in vitro testing. Further validation through broader antimicrobial testing and stability studies is underway.