Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast: Potential as natural food preservatives

Ng, Kuan Rei; Lyu, Xiaomei; Mark, Rita; Chen, Wei Ning

doi:10.1016/j.foodchem.2018.07.077

Cited by 101 publications

(73 citation statements)

References 33 publications

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“…In order to adapt to consumer preference, industries are looking for innovative and inexpensive natural solutions, so the demand for these additives has increased significantly [13]. Concerning preservative additives (substances that retard or prevent the deterioration of products from microorganisms or oxidation), there is a great advance in the use of natural matrices, and several studies have shown the effectiveness of these compounds in the preservation of products [14][15][16]. Carocho et al studied the preservative capacity of chestnut flowers when incorporated into "Serra da Estrela" cheese, and found that they capable of preserving this cheese [13].…”

Section: Introductionmentioning

confidence: 99%

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

et al. 2020

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Citric acid, quercetin, dried chestnut flowers and an aqueous extract of chestnut flowers were screened as candidates for preserving a drinkable nutraceutical preparation for 45 days. The assays encompassed antioxidant and antimicrobial activities, nutritional and chemical profiles, and individual profiles of fatty acids and mineral composition, all of which in comparison with a sodium benzoate, a synthetic preservative. The centesimal composition of the nutraceutical formulation was mainly composed of carbohydrates, followed by proteins and fat, with moisture levels between 66% and 71%. Palmitic and stearic acid were the most abundant fatty acids, while calcium and magnesium where the minerals in higher amount. Anthroquinones, followed by flavonoids where the most abundant groups of phenolic compounds. In terms of the preserving effects of the extracts, the chestnut flowers and the citric acid were the most effective natural preservatives, which better preserved phenolic compounds. Furthermore, these two ingredients also revealed the strongest capacity to control the microbial growth in the formulation by inhibiting the growth of food contaminants. In general, these ingredients revealed higher preservation capacity than sodium benzoate, while not altering the nutritional and fatty acid profile. The chestnut flowers and citric acid could be used to preserve foods, food supplements, and nutraceutical formulations after passing the required regulatory procedures for food additives.

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Section: Introductionmentioning

confidence: 99%

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

et al. 2020

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“…Polyphenols mainly include avonoid, phenolic acid, tannin, and other substances and have strong antioxidation performance, which eliminates free radicals generated by the human body, and the e ect of preventing cardiocerebral syndrome and deferring decrepitude. Polyphenols not only have a strong antioxidation characteristic [2] but also have anticancer [3], bacteriostatic [4], liverprotecting [5], anti-infection [6], cholesterol lowering [7], and immunity enhancement [8] properties, and they also prevent various biological activities such as type 2 diabetes [9,10]. As far as their formation mechanism is concerned, most polyphenols are the secondary metabolites of the phenylpropanoid biosynthesis pathway, which are also known as phenyl propane compounds [11].…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols

Tian

Sun

Chen

et al. 2019

Journal of Food Quality

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Phenolic compounds are important products of secondary metabolism in plants. They cannot be synthesized in the human body and are mainly taken from food. Cereals, especially whole grains, are important sources of dietary polyphenols. Compared with vegetables and fruits, the content and biological activities of polyphenols in cereals have long been underestimated. Polyphenols in whole grains are non-nutritive compounds, which are distributed in all structural areas of cereal substances, mainly phenolic acids, flavonoids, and lignans. In recent years, the health effects of whole grains are closely related to their phenolic compounds and their antioxidant activities. Now, different physicochemical processing treatments and their effects have been summarized in order to provide the basis for promoting the development and utilization of food. The various functions of whole grains are closely related to the antioxidant effect of polyphenols. As the basic research on evaluating the antioxidant effect of active substances, in vitro antioxidant tests are faster and more convenient.

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“…1 Entre eles estão os aditivos alimentares como os conservadores ou preservadores de alimentos. 2 Na indústria de alimentos, o combate contra os agentes microbiológicos deteriorantes sempre foi um assunto de muita importância, tanto para os consumidores pelo perigo de contrair patologias devido à precária qualidade de conservação dos alimentos, como para as empresas devido a possíveis ações legais e influências negativas na imagem da marca, pela distribuição de um lote de produtos no mercado com qualidade microbiológica duvidosa. Um dos maiores problemas enfrentados pela indústria de alimentos refere-se à qualidade dos conservantes utilizados à preservação de seus produtos.…”

Section: Introductionunclassified

“…4 Para que os alimentos embutidos sejam conservados por mais tempo e possam ser processados ao ponto de facilitar a vida do consumidor, são utilizadas técnicas de preservação, como adição de aditivos químicos e por alguns processos físicos como refrigeração, secagem, congelamento, aquecimento e irradiação. [1][2] O conservante químico é toda substância inserida ao alimento que venha prevenir a danificação por micro-organismos. 3 Seu princípio básico reside na inibição da reação de oxidação dos componentes alimentares na presença do oxigênio, principalmente os lipídeos.…”

Section: Introductionunclassified

“…3 Seu princípio básico reside na inibição da reação de oxidação dos componentes alimentares na presença do oxigênio, principalmente os lipídeos. 2 No mercado em geral, não somente nos embutidos, o conservante químico é largamente utilizado, e são de extrema importância em países tropicais, onde a deterioração de alguns alimentos é acentuada pelo grau de umidade e temperaturas próximas ao ótimo para desenvolvimento microbiano.…”

Section: Introductionunclassified

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Evaluation of the Antimicrobial and Antioxidant Activity of a Natural Preservative in Cooked Ham

Wensing

João

2019

Rev. Virtual Quim.

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The great majority of the foodstuffs contain nitrite and or sodium nitrate in its formulation, which are preservatives and accentuators of the reddish coloration. These compounds are associated with the emergence of allergies, digestive difficulties and even certain types of cancer. In view of this scenario, the objective of this work was to evaluate the antimicrobial and antioxidant activity of a natural preservative in sausages, cooked ham. Samples were prepared with 0.5 to 1 % natural preservative, with half of the samples being pasteurized, all kept in a cold room at around 3 ° C. The emergence of Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and molds and yeasts for a period of 30 days was analyzed. The results showed that in the pasteurized samples there were no microorganisms appearing, while in the unpasteurized samples there was growth of molds and yeasts in 30 days. The physico-chemical analyzes stated that the product was in compliance with legislation, did not present nitrate and sodium nitrite and the peroxide index analyzes showed that all samples were in accordance with the parameter established by the legislation. Sensory analyzes showed preference for products containing 0.9 and 1.0 % natural preservative.

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Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast: Potential as natural food preservatives

Cited by 101 publications

References 33 publications

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols

Evaluation of the Antimicrobial and Antioxidant Activity of a Natural Preservative in Cooked Ham

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