Sustainable futures: Allyl isothiocyanate in agro-industry and food science

Abstract

Allyl isothiocyanate (AITC) is a phytochemical predominantly found in cruciferous vegetables such as cabbage, broccoli, and mustard. It exhibits a wide array of biological activities, making it a valuable candidate for applications in both agriculture and food industry. In agriculture, its pesticidal properties offer a natural alternative for managing soil-borne pathogens, nematodes, and insects. Research has demonstrated AITC to be a promising bio-fumigant for controlling nematodes, insects, and soil-borne microbes. In food industry, AITC acts as a preservative and helping to extend the shelf life of food products. However, application challenges may be due to its low aqueous solubility and poor bioavailability. While scientific evidence supports its diverse applications, further research is needed to optimize AITC's efficacy and safety for practical use in both the agricultural and food industries. This review provides an overall comprehensive view on the use of AITC along with bibliometric data on the impact and influence of AITC research in various fields of Agriculture and Food Science.