The application of polyphenols in food preservation

Wu, Qian; Zhou, Jie

doi:10.1016/bs.afnr.2021.02.005

Cited by 25 publications

(15 citation statements)

References 158 publications

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“…Phenolic acids and flavonoids also possess antimicrobial activity ( Górniak et al, 2019 ; Sánchez-Maldonado et al, 2011 ), which can contribute to enhanced food safety when used in combination with existing preservatives and safety technologies ( Wu and Zhou, 2021 ). Fermentation can also extend the shelf life of bread with delayed staling caused by the activity of esterases and glycosidases, which may increase the solubility and technological functionality of arabinoxylans.…”

Section: Influence Of Phenolic Metabolites On Health Food Quality And...mentioning

confidence: 99%

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

Gaur

Gänzle

2023

Current Research in Food Science

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Section: Influence Of Phenolic Metabolites On Health Food Quality And...mentioning

confidence: 99%

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

Gaur

Gänzle

2023

Current Research in Food Science

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“…The major apple products available on the market include apple juice, apple cider, and apple cider vinegar. Recently, apples were shown to be a promising growth medium for probiotics 3‐5 . Therefore, the development of probiotic‐fermented apple products is expected to offer additional options to consumers.…”

Section: Introductionmentioning

confidence: 99%

Apple polyphenol biotransformation using probiotics in vitro and dynamic simulated digestion by bionic rats

et al. 2023

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Background The present study investigated the effects of fermentation by Lactobacillus rhamnosus zrx01 (LR‐zrx01), Lactobacillus acidophilus zrx02 (LA‐zrx02), and Lactobacillus plantarum zrx03 (LP‐zrx03), as well as dynamic simulated digestion by bionic rats, on the biotransformation and antioxidant potential of apple polyphenols. Polyphenols were determined by ultra‐high‐performance liquid chromatography‐mass spectrometry, the dynamic simulated digestion of fermented apple pulp was determined by bionic rats, and the antibacterial and antioxidant activities were analyzed. Results The polyphenol content of apple pulp fermented using the three strains was respectively 1.41, 1.38, and 1.36 times that of non‐fermented pulp. The antibacterial activity of apple pulp improved dramatically after fermentation. Moreover, the antioxidant potential of apple pulp increased after fermentation and digestion. After dynamic simulated digestion by bionic rats, the polyphenol content in unfermented and the three fermented groups increased significantly by 1.19, 1.23, 1.20, and 1.19 times compared to that before digestion, respectively. The major polyphenols in each group with obvious changes were epicatechin, rutin, kaempferol, quercetin‐3 galactoside, p‐coumaric acid, and two unknown substances, 1 and 2. Conclusion Fermented and digested apple polyphenols showed better biotransformation effects and mostly existed in the form of small molecules, which was conducive to the improvement of polyphenol bioavailability and beneficial to the absorption of active substances by the human body. These findings build a foundation for the development of functional food beverages. © 2023 Society of Chemical Industry.

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“…In plants, flavonoids play many important roles including UV filtration and protection, floral pigmentation, and cell signaling (Desmet et al, 2021). Most recently, flavonoids have been examined for their antibacterial activity in food preservation (Wu and Zhou, 2021). There are several ways in which flavonoids impart their antibacterial activity (Dias et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Plant Natural Products as Antimicrobials for Control of Streptomyces scabies: A Causative Agent of the Common Scab Disease

et al. 2022

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The common scab disease caused by Streptomyces scabies, a soil-dwelling Gram-positive bacterium, is an economically important disease of potatoes and other tuber crops. The lack of effective treatments against this disease accounts for large economic losses globally. Plant extracts were screened to find several that effectively inhibited Streptomyces scabies growth in culture. Seven tinctures showed the greatest inhibition of S. scabies growth by reducing pathogen growth in culture by 75% or more. These extracts were myrrh, garlic, cayenne, barberry, frankincense, wild indigo root, and lavender. Myrrh extract from Commiphora myrrha, a resin made from tree sap, showed strong antibacterial activity by reducing the growth of S. scabies to 13% of the control. Additionally, a flavonoid library was screened to identify several compounds that were effective to control the pathogen growth. The flavonoids that showed the greatest inhibition of Streptomyces scabies growth were sophoraflavanone G, jaceosidin, baicalein, and quercetin. Minimum inhibitory concentrations for the effective flavonoids were calculated to be 6.8 ± 0.4 μM, 100.0 ± 2.1 μM, 202.9 ± 5.3 μM, and 285.2 ± 6.8 μM, respectively. The mean lethal doses for these flavonoids against Streptomyces scabies were 2.0 ± 0.1 μM, 22.6 ± 0.5 μM, 52.9 ± 1.3 μM, and 37.8 ± 1.0 μM, respectively. A live/dead assay showed complete cell death in the presence of sophoraflavanone G indicative of a bactericidal mechanism for flavonoid action on Streptomyces scabies. Scanning electron and transmission electron microscopy imaging showed damaged cell membrane morphologies when Streptomyces scabies was exposed to these flavonoids. Mycelia appeared as flat and deflated structures with contents seen as spewing from branching hyphae with numerous holes and tears in the membrane structure indicative of cell death. Sophoraflavanone G showed the greatest potency and potential as a natural antibiotic from the library of tested flavonoids. These results suggest that these plant compounds act on the pathogen through a bactericidal mechanism involving cell membrane destabilization and disruption leading to cell death.

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The application of polyphenols in food preservation

Cited by 25 publications

References 158 publications

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

Apple polyphenol biotransformation using probiotics in vitro and dynamic simulated digestion by bionic rats

Plant Natural Products as Antimicrobials for Control of Streptomyces scabies: A Causative Agent of the Common Scab Disease

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