Foods
·
2023
·Vol. 12
·期 12
·2275
·
IF 5.2
Nur Julizan,Safri Ishmayana,Achmad Zainuddin,Pham Van Hung,Dikdik Kurnia
Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones.Syzygnium polyanthumis widely spread throughout Asia and is utilized as a spice by the community.S. polyanthumhas been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently,S. polyanthumpresents a tremendous opportunity as a natural preservative. This paper reviews recent articles aboutS. polyanthumdating back to the year 2000. This review summarizes the findings of natural compounds presented inS. polyanthumand their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.Keywords:Syzygnium polyanthum;antioxidant;antimicrobials;natural preservative;food preservation
研究领域:
植物学
·
食品科学
·
药理学
✓ 已验证
DOI
PubMed
高影响因子
Biomolecules
·
2024
·Vol. 14
·期 3
·352
·
IF 4.8
Lixia He,Hanmin Jiang,Yaotong Li,Xu Zhang,Wenting Sun,Ce Liu,Zekai Zhao,Chengrong Yun,Hui Li,Chunguo Wang
Sulforaphane (SFN) is one of the hydrolysates of glucosinolates (GSLs), primarily derived fromBrassicavegetables like broccoli. In clinical therapy, SFN has been proven to display antimicrobial, anticancer, antioxidant, and anti-inflammatory properties. However, the antimicrobial effects and mechanism of SFN against plant pathogens need to be further elucidated, which limits its application in agriculture. In this study, the genetic factors involved in SFN biosynthesis in 33B. oleraceavarieties were explored. The finding showed that besides the genetic background of differentB. oleraceavarieties,myrosinaseandESPgenes play important roles in affecting SFN content. Subsequently, the molecular identification cards of these 33B. oleraceavarieties were constructed to rapidly assess their SFN biosynthetic ability. Furthermore, an optimized protocol for SFN extraction using low-cost broccoli curds was established, yielding SFN-enriched extracts (SFN-ee) containing up to 628.44 μg/g DW of SFN. The antimicrobial activity assay confirmed that SFN-ee obtained here remarkably inhibit the proliferation of nine tested microorganisms including four plant pathogens by destroying their membrane integrity. Additionally, the data demonstrated that exogenous application of SFN-ee could also induce ROS accumulation in broccoli leaves. These results indicated that SFN-ee should play a dual role in defense against plant pathogens by directly killing pathogenic cells and activating the ROS signaling pathway. These findings provide new evidence for the antimicrobial effect and mechanism of SFN against plant pathogens, and suggest that SFN-ee can be used as a natural plant antimicrobial agent for crop protection and food preservation.
研究领域:
农业
·
植物科学
·
分子生物学
·
植物病理学
·
天然产物
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROTECTION
·
2018
·
IF 1.51
Jinrong Bai,Yanping Wu,Kai Zhong,Kai Xiao,Lijin Liu,Yina Huang,Zhengshu Wang,Hong Gao
ABSTRACT Quinic acid (QA) and shikimic acid (SA), two kinds of natural organic acids, have been reported to exhibit potent antibacterial activity against Staphylococcus aureus . In this study, the effects of QA and SA on the cellular functions of S. aureus were investigated by measuring the intracellular pH, intracellular and extracellular ATP concentrations, succinate dehydrogenase activity, DNA content, and interactions between SA and QA with S. aureus DNA. Studies of the cellular functions demonstrated that QA could significantly decrease the intracellular pH, whereas SA had no effect on intracellular pH. QA and SA reduced succinate dehydrogenase activity and caused a significant decrease in intracellular ATP concentration but no proportional increase in extracellular ATP. Moreover, QA and SA both could remarkably reduce the DNA content of S. aureus and directly interact with genomic DNA. The results suggested that the effects of QA and SA on cellular functions were distinguishable, although the chemical structures of these two compounds were similar. In conclusion, the results of the present research suggested that SA and QA could be used as antibacterial agents in food preservation.
研究领域:
微生物学
·
生物化学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiaomeng Li,Mengyao Wu,Minquan Xia,Mohamed Salama,Haoyang Sun,Lixian Ding,Xi Huang,Dewei Shu,Zhaoxia Cai
This work presents a novel use of fibrous egg white protein (FEWP) in food preservation and nutraceutical applications. In this study, food-grade FEWP was used as an encapsulating material, along with chitosan (CS), to stabilize emulsions. The emulsion system was then used as a delivery system to improve the stability of retinyl acetate (RA). The structural and functional properties, as well as the stability and rheological behavior of the FEWP/CS copolymer, was investigated. The stability of RA-enriched emulsions was also evaluated. FEWP and CS stabilized emulsions exhibited smaller particle sizes and enhanced stability against different ionic strengths and storage periods. Additionally, RA-encapsulated emulsions stabilized by FEWP:CS (25:1 w /w) effectively inhibited apple browning. This study presents a promising strategy for delivering antioxidant components, highlighting its potential in food preservation and nutraceutical applications.
研究领域:
食品科学
·
营养学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROTECTION
·
2018
·
IF 1.51
Jieyu Wu,Rongfa Guan,Guozhou Cao,Zhenfeng Liu,Zhe Wang,Haitao Shen,Qile Xia
ABSTRACT In this study, catechin (CT), catechin liposome (CTL), and α-tocopherol (TP) were added to Chinese dried pork to achieve a healthy lipid composition. Their effectiveness in prevention of lipid oxidation was determined by measuring the values of thiobarbituric acid–reactive substances and peroxides. The total viable count in samples was used to identify the antimicrobial activities of CT, CTL, and TP, and the pH values of the samples were determined. Chinese dried pork with antioxidants added at 600 mg/kg was subjected to sensory evaluation. Thiobarbituric acid–reactive substance values, peroxide values, and total viable counts indicated that CTL significantly enhanced the antioxidant and antibacterial effects of CT on Chinese dried pork, especially after storage at room temperature for 25 days. Compared with the two other antioxidants, CTL could better maintain the pH stability of Chinese dried pork at room temperature. Sensory evaluation revealed that the scores of CTL were better than those of CT and TP in terms of preserving the color, flavor, tenderness, and overall acceptability of Chinese dried pork. Use of CTL in Chinese dried pork had good antioxidant and antibacterial effects and maintained color, flavor, and tenderness at a relatively stable level, suggesting that CTL could be used as an antioxidant in Chinese dried pork to enhance oxidative stability and prolong shelf life.
研究领域:
食品科学
·
食品技术
·
食品保存
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）