Study on synergistic effects of curcumin and bixin against foodborne pathogens.
E. coli
L. innocua
S. aureus
bixin
curcumin
synergism
synergistic activity
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Apr 2024
Apr 2024
Historique:
received:
02
07
2023
revised:
13
11
2023
accepted:
15
12
2023
medline:
17
4
2024
pubmed:
17
4
2024
entrez:
17
4
2024
Statut:
epublish
Résumé
Various studies have shown that natural colorants, in addition to their coloring attributes, have valuable biological effects such as antioxidant, anti-inflammation, and anticarcinogenic properties. Moreover, their use as a food colorant can restrict the potential disadvantages of synthetic additives and turn foods into functional products. In this study, in vitro antimicrobial activities of two natural colorants of bixin and curcumin against some important foodborne pathogens:
Identifiants
pubmed: 38628195
doi: 10.1002/fsn3.3926
pii: FSN33926
pmc: PMC11016438
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2426-2435Informations de copyright
© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
The authors declare no conflicts of interest.