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

Huiliang Wen; Jingjing Kang; Dandan Li; Wen Wen; Fubin Yang; Haiwei Hu; Chongbo Liu

doi:10.1007/s10068-016-0025-7

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

Food Sci Biotechnol. 2016 Feb 29;25(1):165-171. doi: 10.1007/s10068-016-0025-7. eCollection 2016.

Authors

Huiliang Wen¹, Jingjing Kang¹, Dandan Li¹, Wen Wen¹, Fubin Yang¹, Haiwei Hu¹, Chongbo Liu²

Affiliations

¹ 1State Key Laboratory of Food Science and Technology, School of Life Sciences and Food Engineering, Nanchang University, Nanchang, 330047 China.
² 2College of Environment and Chemical Engineering, Nanchang Hangkong University, Nanchang, 330063 China.

Abstract

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.

Keywords: anthocyanins from purple sweet potato (APSP); antifungal activity; antifungal compound; food preservative; response surface methodology (RSM).