Gupta Sandeep Kumar, Negi Pradeep Singh
Fruit and Vegetable Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570020, India.
Food Technol Biotechnol. 2016 Mar;54(1):90-102. doi: 10.17113/ftb.54.01.16.3973.
The ability of acetone and ethyl acetate extracts of the leaves of a traditional Indian medicinal plant, Indian borage ( Benth) to prevent spoilage of artificially inoculated model food systems (cabbage and papaya) and natural microflora of chicken meat was evaluated. These extracts were able to reduce the bacterial counts in all food systems; however, the effective concentration varied with the complexity of the system (cabbage<papaya<chicken). A probable mode of action of extracts was investigated by analyzing the changes they cause in bacterial cell wall and leakage of nucleic acid from bacterial cells. Both acetone and ethyl acetate extracts at their respective minimum inhibitory concentrations resulted in leakage of cell constituents to an extent of 40 to 80 and 60 to 95%, respectively, compared to the control, and finally leading to disintegration of cell walls. These findings indicate the potential use of ethyl acetate and acetone extracts of Indian borage leaves in food preservation.
对一种传统印度药用植物印度琉璃苣（Benth）叶片的丙酮提取物和乙酸乙酯提取物防止人工接种的模型食品体系（卷心菜和木瓜）以及鸡肉天然微生物群落腐败的能力进行了评估。这些提取物能够降低所有食品体系中的细菌数量；然而，有效浓度随体系的复杂程度而变化（卷心菜<木瓜<鸡肉）。通过分析提取物对细菌细胞壁造成的变化以及细菌细胞核酸的泄漏情况，研究了提取物可能的作用方式。与对照相比，丙酮提取物和乙酸乙酯提取物在各自的最低抑菌浓度下，分别导致细胞成分泄漏至40%至80%和60%至95%的程度，最终导致细胞壁解体。这些发现表明印度琉璃苣叶片的乙酸乙酯提取物和丙酮提取物在食品保鲜方面具有潜在用途。
