Antimicrobial activity of epigallocatechin gallate from green tea (Camellia sinensis) on pathogenic Salmonella Enteritidis in braised quail eggs

Kim, Kwang-Yeop; Kim, Youngji; Kim, Hong-Seok; Song, Kwang‐Young; Kim, Dong‐Hyeon; Lee, Mi-Young; Kim, Eui-Su; Jeong, Heon‐Sang; Seo, Kun‐Ho

doi:10.9721/kjfst.2016.48.4.329

Cited by 3 publications

(2 citation statements)

References 14 publications

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“…Kim et al. () investigated the inhibitory effect of EGCG against Salmonella enteritidis in commercial quail egg products during storage at 4 or 25 °C. The effect of EGCG on growth inhibition of S. enteritidis was dose‐dependent at 25 °C.…”

Section: Antimicrobial Activity Of Egcgmentioning

confidence: 99%

Antioxidant and Antimicrobial Activities of (‐)‐Epigallocatechin‐3‐gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

Nikoo

Regenstein

Gavlighi

2018

Comp Rev Food Sci Food Safe

142

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Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (-)-Epigallocatechin-3-gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram-positive and Gram-negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.

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Section: Antimicrobial Activity Of Egcgmentioning

confidence: 99%

Antioxidant and Antimicrobial Activities of (‐)‐Epigallocatechin‐3‐gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

Nikoo

Regenstein

Gavlighi

2018

Comp Rev Food Sci Food Safe

142

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“…In East Asia, many people like Jangjorim because there are similar dishes in Chinese and Japanese cuisines, and their tastes are quite similar. Raw materials for making soybean paste for Jangjorim include beef [10,11], pork [12], and chicken meat [13] for meat dishes, and chicken eggs [14] and quail eggs [15] for egg dishes. However, to the best of our knowledge, Jangjorim has rarely been developed using seafood as raw meat.…”

Section: Introductionmentioning

confidence: 99%

Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Food

Kang,

Kim,

Park

et al. 2023

Foods

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We prepared a long-arm octopus Jangjorim prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9–56.6%, A), starch syrup (0.3–37.8%, B), and soy sauce (25.5–71.5%, C) for the production of seasoning soy sauce were obtained using response surface analysis. The LOJP was prepared by combining A, B, and C under the optimal conditions and evaluated for consumer preferences and physicochemical, nutritional, and microbiological properties and compared with Korea’s legal management standards for geriatric nutrition. The hardness of the LOJP produced using the optimal mixing ratio of purified water (51.2%, 154.0 g), starch syrup (29.3%, 308.0 g), and soy sauce (19.5%, 256.9 g) was 36.7 × 1000 N/m2. This value was lower than the hardness of raw octopus (2153.6 × 1000 N/m2) by 2116.9 × 1000 N/m2. It received the highest score (8.7) in the preference evaluation of older consumers. The LOJP was classified as level 2, allowing consumption through the gums of elderly consumers per Korea’s food standards for the elderly. The LOJP was the product highly preferred by elderly consumers with chewing disorders due to its ease of intake and nutritional content.

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Epigallocatechin 3-gallate: From green tea to cancer therapeutics

et al. 2022

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Antimicrobial activity of epigallocatechin gallate from green tea (Camellia sinensis) on pathogenic Salmonella Enteritidis in braised quail eggs

Cited by 3 publications

References 14 publications

Antioxidant and Antimicrobial Activities of (‐)‐Epigallocatechin‐3‐gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

Antioxidant and Antimicrobial Activities of (‐)‐Epigallocatechin‐3‐gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Food

Epigallocatechin 3-gallate: From green tea to cancer therapeutics

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