Effects of Plants Bioactive Compounds on Foods Microbial Spoilage and Lipid Oxidation

Sahari, Mohammad Ali; Asgari, Sara

doi:10.13189/fst.2013.010303

Cited by 16 publications

(2 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…By removing all pro-oxidants and air, together with inactivating all enzymes involved in food degradation, it is possible to prevent or reduce food spoilage [ 171 ]. Several food groups that have the potential to be preserved based on the synergistic activity of herbs as antioxidants and antibacterials include fish and meat products, bakery products, dairy products, vegetable and fruit juices, sauces, cereals, vegetables and fruits, and oils [ 172 ].…”

Section: Natural Food Preservationmentioning

confidence: 99%

Potential of Syzygnium polyanthum as Natural Food Preservative: A Review

Julizan

Ishmayana

Zainuddin

et al. 2023

Foods

View full text Add to dashboard Cite

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 polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.

show abstract

Section: Natural Food Preservationmentioning

confidence: 99%

Potential of Syzygnium polyanthum as Natural Food Preservative: A Review

Julizan

Ishmayana

Zainuddin

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The central challenge of biocatalytic industrial glycosylation lies in securing an abundant supply of the activated sugar donor, such as uridine 5’-diphosphate glucose (UDP-Glc), which are scarce, expensive, but essential for Leloir GT catalyzed glycosylation. Sucrose synthases (SuSy) can play a central role in the provision of UDP-Glc (Diricks et al 2016 ; Schmölzer et al 2016 ). These enzymes, members of GT family 4, catalyzing the reversible synthesis of sucrose from fructose and NDP-glucose, allow for the recycling of the NDP-sugar donor by pushing the thermodynamic equilibrium, using abundant and cheap sucrose.…”

Section: Introductionmentioning

confidence: 99%

A growth selection system for sucrose synthases (SuSy): design and test

Bidart,

Hyeuk,

Alter

et al. 2024

AMB Expr

View full text Add to dashboard Cite

High throughput screening (HTS) methods of enzyme variants are essential for the development of robust biocatalysts suited for low impact, industrial scale, biobased synthesis of a myriad of compounds. However, for the majority of enzyme classes, current screening methods have limited throughput, or need expensive substrates in combination with sophisticated setups. Here, we present a straightforward, high throughput selection system that couples sucrose synthase activity to growth. Enabling high throughput screening of this enzyme class holds the potential to facilitate the creation of robust variants, which in turn can significantly impact the future of cost effective industrial glycosylation.

show abstract