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

页码：165 / 171

页数：7

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