Tannins and extracts of fruit byproducts: Antibacterial activity against foodborne bacteria and antioxidant capacity

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 46, 2014, Pages 11146-11156

  Widsten, Petri ^a   Cruz, Cristina D ^b   Fletcher, Graham C ^b   Pajak, Marta A ^b   McGhie, Tony K ^b  

^a SCION   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

active packaging; antibacterial; antioxidant; dietary supplement; extract; fruit; shelf life; tannin

Indexed keywords

ANTIOXIDANTS; ASSAYS; BACTERIA; BYPRODUCTS; DIETARY SUPPLEMENTS; FISH; FLAVONOIDS; FOOD ADDITIVES; FRUITS; NUTRITION; PHENOLS; PLANT EXTRACTS; TANNINS; VITAMINS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ACTIVE PACKAGING; ANTI-BACTERIAL ACTIVITY; ANTIBACTERIAL; ANTIBACTERIAL PACKAGING; EXTRACT; MINIMUM INHIBITORY CONCENTRATION; SHELF LIFE;

SPOILAGE;

ANTIINFECTIVE AGENT; ANTIOXIDANT; PHENOL; TANNIN DERIVATIVE; WASTE;

ANALYSIS; ANIMAL; BACTERIUM; CHEMISTRY; DRUG EFFECTS; FOOD CONTAMINATION; FOOD CONTROL; FRUIT; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PREVENTION AND CONTROL; SEA FOOD; SHEEP; WASTE;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACTERIA; FISH PRODUCTS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FRUIT; MEAT; PHENOL; SHEEP; TANNINS; WASTE PRODUCTS;

EID: 84913553834     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503819t     Document Type: Article

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