Antioxidant and Antimicrobial Activity in Oat(&lt;i&gt;Avena sativa&lt;/i&gt; L.) Leaf Extracts and Its Effect on the Characteristics of Emulsion Sausage

Kim, Hyun-Jun; Seleshe, Semeneh; Ameer, Ammara; Kim, Beom Joon; Park, Jeong-Geun; Kang, Suk-Nam

doi:10.14397/jals.2020.54.2.83

Cited by 3 publications

(1 citation statement)

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“…Therefore, it is necessary to develop a method for inhibiting the growth of WCFY in kimchi using natural substances while considering cost and sensory properties. Various natural preservatives, such as green tea seed extract [ 11 ], grape seed extract [ 12 ], horse-radish powder [ 13 ], and bran of oat extract [ 14 ], have been applied to different food products to elicit an antimicrobial effect. Among them, garlic and cinnamon have been extensively studied for their antimicrobial activities [ 15 , 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi

Kim¹,

Kang

Jeong³

et al. 2021

Foods

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White colony-forming yeast (WCFY), also referred to as film forming yeast or spoilage yeast, that appear on the surface of kimchi can deteriorate the sensory properties of kimchi, such as odor and texture. Thus, the aim of this study was to develop a method to inhibit the formation of the white colony in kimchi. First, alterations in kimchi manufacturing and storage conditions, including temperatures, pH, salinity, and anaerobic condition, were investigated to determine if they could inhibit the growth of WCFY (i.e., Kazachstania servazzii, Candida sake, Debaryomyces hansenii, Pichia kudriavzevii, and Hanseniaspora uvarum). Thereafter, the anti yeast activity of freeze-dried garlic powder (FGP) and cinnamon ethanol extract (CEE) was evaluated against WCFY using the agar-well diffusion assay. Following the direct application of FGP and CEE to the surface of the kimchi, the inhibitory effects on white colony were determined. The results showed that WCFY can grow under various manufacturing and storage conditions of kimchi. Regarding the growth inhibitory effect on WCFY, FGP exhibited anti yeast activity against four WCFYs. It did not show anti yeast activity against K. servazzii. However, CEE showed anti yeast activity against K. servazzii. In particular, the mixture of 10% FGP and 1.75% CEE, which was manufactured considering the influence of sensory properties in kimchi, exhibited anti yeast activity against all WCFY. Furthermore, the application of the FGP and CEE mixture supplemented with 0.02% xanthan gum to kimchi to enhance adhesion to the kimchi surface, led to a delay in the formation of a white colony on the surface of the kimchi by an average of 17 d at 10 °C compared to the control group. Collectively, the use of a FGP, CEE, and xanthan gum mixture could be an effective method for the inhibition of white colony formation on the surface of kimchi, extending its shelf life.

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