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来自发酵蔬菜的发酵后废物的确定,作为在水/水乳液中的防腐剂的潜在替代品
Anna Herman1, Olga Matulewicz1, Eliza Korzeniowska1
1Faculty of Chemistry, Warsaw University of Technology, Koszykowa 75 Street, 00-662 Warsaw, Poland.
International journal of molecular sciences
|May 25, 2024
概括
发酵后的蔬菜提取物显示出抗菌性质,在化品乳液中具有作为天然防腐剂的潜力. 这些发酵植物提取物 (FVEs) 的疗效与酸相美.
科学领域:
- 微生物学 微生物学
- 化品科学 化品科学
- 食品科学 食品科学 食品科学
背景情况:
- 发酵后的废物含有有价值的生物活性化合物,具有抗菌潜力.
- 这些化合物的当前应用,特别是作为天然防腐剂,未得到充分利用.
- 发酵蔬菜提取物 (FVEs) 为配方中的自然保存提供了一个有希望的途径.
研究的目的:
- 为了比较各种FVE的抗微生物和抗氧化活性.
- 评估FVEs抑制常见化品传播病原体的能力.
- 为了评估FVEs在油在水 (O/W) 乳液中的防腐效果.
主要方法:
- 对FVEs进行了抗微生物和抗氧化活性测试.
- 试验了FVE对化品传播病原体的抑制.
- 在o/w乳液中进行了FVEs的防腐剂有效性测试.
主要成果:
- 发酵白菜,黄瓜,菜及其混合物对测试的微生物菌株表现出显著的抗菌和抗真菌活性.
- FVEs (黄瓜,菜和混合物) 符合*S. aureus*,*E. coli*和*A. brasiliensis*的防腐剂有效性标准.
- 在O/W乳液中测试的FVE的抗菌疗效与酸的抗菌疗效相当.
结论:
- 富含维生素具有显著的抗微生物和抗氧化特性.
- 某些FVE可以有效地抑制化品病原体,并增强o/w乳液中的防腐剂系统.
- 紫外线可以作为有价值的天然原料,可能减少化品配方中合成防腐剂的需求.
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