Antifungal activities of anthocyanins from purple sweet potato in the presence of food preservatives

被引：22
|
作者：
Wen, Huiliang [1 ]
Kang, Jingjing [1 ]
Li, Dandan [1 ]
Wen, Wen [1 ]
Yang, Fubin [1 ]
Hu, Haiwei [1 ]
Liu, Chongbo [2 ]
机构：
[1] Nanchang Univ, Sch Life Sci & Food Engn, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
[2] Nanchang Hangkong Univ, Coll Environm & Chem Engn, Nanchang 330063, Peoples R China
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2016年 / 25卷 / 01期
关键词：
anthocyanins from purple sweet potato (APSP); food preservative; antifungal compound; antifungal activity; response surface methodology (RSM); RESPONSE-SURFACE METHODOLOGY; EXTRACTION; OPTIMIZATION; ANTIOXIDANT; ACID; POLYSACCHARIDES; RED;
D O I：
10.1007/s10068-016-0025-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of anthocyanins from purple sweet potato (APSP) against the fungal growth of Geotrichum candidum and Candida albicans were assessed. Response surface methodology was applied for optimization of proportions of sodium benzoate, potassium sorbate, and APSP. Optimum concentrations against G. candidum were 0.300 mg/mL of sodium benzoate, 0.290mg/mL of potassium sorbate, and 13.9mg/mL of APSP. Optimum concentrations against C. albicans 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.
引用
收藏
页码：165 / 171
页数：7
相关论文
共 50 条
  • [21] Anthocyanins from purple sweet potato alleviate doxorubicin-induced cardiotoxicity in vitro and in vivo
    Tang, Sixue
    Kan, Juan
    Sun, Rui
    Cai, Huahao
    Hong, Jinhai
    Jin, Changhai
    Zong, Shuai
    JOURNAL OF FOOD BIOCHEMISTRY, 2021, 45 (09)
  • [22] Determination of Major Anthocyanins in Processed Foods Made from Purple-Fleshed Sweet Potato
    Oki, Tomoyuki
    Miyoshi, Ayako
    Goto, Kazuhisa
    Sato, Maki
    Shiratsuchi, Hideki
    Terahara, Norihiko
    Suda, Ikuo
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2010, 57 (03): : 128 - 133
  • [23] Density Functional Theoretical Study on Antioxidant Activity of Four Anthocyanins from Purple Sweet Potato
    Yi MA
    Xiongjun XIAO
    Wenchuan BAO
    Danqun HUO
    Medicinal Plant, 2019, 10 (02) : 10 - 13
  • [24] CHEMICAL STRUCTURES OF 2 ANTHOCYANINS FROM PURPLE SWEET-POTATO, IPOMOEA-BATATAS
    ODAKE, K
    TERAHARA, N
    SAITO, N
    TOKI, K
    HONDA, T
    PHYTOCHEMISTRY, 1992, 31 (06) : 2127 - 2130
  • [25] Photo- and thermodegradation of anthocyanins from grape and purple sweet potato in model beverage systems
    Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47906, United States
    不详
    不详
    J. Agric. Food Chem., 2013, 6 (1364-1372):
  • [26] Photo- and Thermodegradation of Anthocyanins from Grape and Purple Sweet Potato in Model Beverage Systems
    Song, Brian J.
    Sapper, Teryn N.
    Burtch, Claire E.
    Brimmer, Karen
    Goldschmidt, Mark
    Ferruzzi, Mario G.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (06) : 1364 - 1372
  • [27] Extraction of anthocyanins from purple sweet potato using supercritical carbon dioxide and conventional approaches
    De Barros, Gabriel Laquete
    Tuhanioglu, Arda
    Kaur, Sumanjot
    Nora, Leonardo
    Ubeyitogullari, Ali
    APPLIED FOOD RESEARCH, 2024, 4 (02):
  • [28] The effect and evidence of ethanol content on the stability of anthocyanins from purple-fleshed sweet potato
    Ma, Yi
    Hou, Chang-Jun
    Li, Dan
    Huo, Dan-Qun
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 42 (02)
  • [29] Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid
    Gerard, Violaine
    Ay, Emel
    Morlet-Savary, Fabrice
    Graff, Bernadette
    Galopin, Christophe
    Ogren, Thaddao
    Mutilangi, William
    Lalevee, Jacques
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 67 (19) : 5647 - 5660
  • [30] A novel glycosyltransferase catalyses the transfer of glucose to glucosylated anthocyanins in purple sweet potato
    Wang, Hongxia
    Wang, Chengyuan
    Fan, Weijuan
    Yang, Jun
    Appelhagen, Ingo
    Wu, Yinliang
    Zhang, Peng
    JOURNAL OF EXPERIMENTAL BOTANY, 2018, 69 (22) : 5445 - 5459
12345