Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 16, Issue 3, Pages 706-712Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2011.565904
Keywords
Haw pectic oligosaccharide; Lactic acid; Sodium lactate; Tea polyphenol; Antibacterial activity
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Funding
- Liaoning Provincial Natural Science Foundation of China [20102084]
- Science and Technology Bureau of Shenyang [090020]
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Haw pectic oligosaccharides, lactic acid, sodium lactate, and tea polyphenol showed dose and pH dependent antibacterial activity against E. coli. The activity of haw pectic oligosaccharides could be enhanced by combination with lactic acid, sodium lactate, or tea polyphenol. However, combination of haw pectic oligosaccharides with nisin resulted in no significant enhancement of antibacterial activity against E. coli. These results revealed that haw pectic oligosaccharides is valuable as a food preservative, and lactic acid or sodium lactate could be used to enhance its antibacterial activity, allowing for further improvement in its efficiency, likely leading to a reduction in the dosage necessary for food preservation.
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