期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 57, 期 8, 页码 5155-5163出版社
WILEY
DOI: 10.1111/ijfs.15824
关键词
Aniseed; antimicrobial; bacteria; food-spoilage; mould; yeast
资金
- project 'Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation - Food Innovation RI' - Operational Programme 'Competitiveness, Entrepreneurship and Innovation' (NSRF 2014-2020) [MIS 5027222]
- European Union (European Regional Development Fund)
This work evaluates the antimicrobial activity of fractionated aqueous extract from aniseed and explores its potential industrial application.
This work evaluates the antimicrobial activity of the fractionated aqueous extract obtained from the aerial parts of aniseed. Fifteen fractions were collected by column chromatography using ethanol and water as mobile phases. All fractions were tested as potential antimicrobial agents against three common food-spoilage microorganisms: a yeast (Saccharomyces cerevisiae), a mold (Aspergillus awamori) and a bacterium (Lactobacillus delbrueckii subsp. bulgaricus). Fraction 2 exhibited the highest antimicrobial activity in both types of susceptibility test, and therefore, it was further studied for the identification of bioactive compounds. GC-MS analysis of Fraction 2 revealed the presence of threo-Anethole glycol. Based on laboratory-scale experiments, a process flowsheet for potential industrial-scale application is proposed combined with a techno-economic feasibility report. Fraction 2 with the detected compound threo-Anethole glycol showed promising results encouraging the attempts for industrial-scale application of antimicrobial compounds produced from aniseed.
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