Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 25, Issue 1, Pages 165-171Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-016-0025-7
Keywords
anthocyanins from purple sweet potato (APSP); food preservative; antifungal compound; antifungal activity; response surface methodology (RSM)
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Funding
- Natural Science Foundation of China [21264011, 20961007]
- State Key Laboratory of Food Science and Technology of Nanchang University [SKLF-ZZB-201519]
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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.
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