Wen H, Kang J, Li D, Wen W, Yang F, Hu H, Liu C. Antifungal activities of anthocyanins from purple sweet potato in the presence of food preservatives.
Food Sci Biotechnol 2016;
25:165-171. [PMID:
30263253 PMCID:
PMC6049351 DOI:
10.1007/s10068-016-0025-7]
[Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2013] [Revised: 07/28/2014] [Accepted: 09/18/2015] [Indexed: 10/22/2022] Open
Abstract
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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