Antifungal activities of anthocyanins from purple sweet potato in the presence of food preservatives

• Published in: Food science and biotechnology Vol. 25; no. 1; pp. 165 - 171
• Main Authors: Wen, Huiliang, Kang, Jingjing, Li, Dandan, Wen, Wen, Yang, Fubin, Hu, Haiwei, Liu, Chongbo
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.02.2016; 한국식품과학회
• Subjects: Candida albicans; Chemistry; Chemistry and Materials Science; Food Science; Geotrichum candidum; Nutrition; Solanum tuberosum; 식품과학; antifungal compound; anthocyanins from purple sweet potato (APSP); antifungal activity; food preservative; response surface methodology (RSM)
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-016-0025-7

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.