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dc.contributor.authorNicolau-Lapeña, Iolanda
dc.contributor.authorAbadias, Maribel
dc.contributor.authorBobo, Gloria
dc.contributor.authorLafarga, Tomás
dc.contributor.authorViñas, Inmaculada
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2021-10-21T14:17:36Z
dc.date.issued2021-10-06
dc.identifier.citationNicolau‐Lapeña, Iolanda, Maribel Abadias, Gloria Bobo, Tomás Lafarga, Inmaculada Viñas, and Ingrid Aguiló‐Aguayo. 2021. "Antioxidant And Antimicrobial Activities Of Ginseng Extract, Ferulic Acid, And Noni Juice: Evaluation Of Their Potential To Be Incorporated In Food". Journal Of Food Processing And Preservation. doi:10.1111/jfpp.16041.ca
dc.identifier.issn0145-8892ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1378
dc.description.abstractGinseng extract (GE), ferulic acid (≥99%) (FA), and a fermented noni juice powder (FNJP), were investigated for their antioxidant and antimicrobial activities in vitro. Half inhibitory concentration (IC50) was 29.87, 0.45 and 3.82 mg/mL, for GE, FA, and FNJP, respectively. The capacity of the three extracts to inhibit polyphenol oxidase from three vegetable matrices ranged between no inhibition and 95.1 % (depending on the extract and PPO source). In the study of peroxidation prevention of three types fats, only ferulic acid delayed lipid peroxidation of olive oil when applied at 10 mg/mL. The extracts’ antimicrobial activity was studied on thirteen bacterial strains using the disk diffusion assay and the microdilution assay. Minimal inhibitory concentration (MIC) values were 5.5 mg/mL of GE for Listeria monocytogenes, 1.7 mg/mL of FA for Staphylococcus aureus, L. monocytogenes 1/2 and 4b, and 4.2 mg/mL of FNJP for Bacillus cereus. The increases in lag phase, and decreases in growth rate and in asymptotic value of the bacteria growing under different concentrations of the three compounds were described. The results obtained suggest the potential of GE, FA and FNJP for its further application in food industries.ca
dc.format.extent55ca
dc.language.isoengca
dc.publisherWileyca
dc.relation.ispartofJournal of Food Processing and Preservationca
dc.rightsCopyright © This article is protected by copyright. All rights reservedca
dc.titleAntioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in foodca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2022-10-06T02:00:00Z
dc.embargo.terms12 mesosca
dc.relation.projectIDEC/H2020/720719/EU/Agri and food waste valorisation co-ops based on flexible multi-feedstocks biorefinery processing technologies for new high added value applications/AgriMaxca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/IJC2018-035287-I/ES/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1111/jfpp.16041ca
dc.contributor.groupPostcollitaca


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