No abstract

No abstract

Effects of anthocyanins from purple sweet potato (APSP) against the fungal growth of and were assessed. Response surface methodology was applied for optimization of proportions of sodium benzoate, potassium sorbate, and APSP. Optimum concentrations against were 0.300 mg/mL of sodium benzoate, 0.290mg/mL of potassium sorbate, and 13.9mg/mL of APSP. Optimum concentrations against were 0.380 mg/mL of sodium benzoate, 0.240 mg/mL of potassium sorbate, and 3.56 mg/mL of APSP. APSP exhibited enhanced antifungal properties in the presence of food preservatives.

No abstract

No abstract