Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives
Food preservatives are ubiquitously used to increase the shelf life of manufactured foods. Current synthetic preservatives offer negligible health benefits, while healthier alternatives such as botanical extracts are hindered by unsustainable production means. Here, we developed a natural, functiona...
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Journal Article |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/162108 |
| _version_ | 1811687185276993536 |
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| author | Ng, Kuan Rei Lee, Jaslyn Jie Lin Lyu, Xiaomei Chen, Wei Ning |
| author2 | School of Chemical and Biomedical Engineering |
| author_facet | School of Chemical and Biomedical Engineering Ng, Kuan Rei Lee, Jaslyn Jie Lin Lyu, Xiaomei Chen, Wei Ning |
| author_sort | Ng, Kuan Rei |
| collection | NTU |
| description | Food preservatives are ubiquitously used to increase the shelf life of manufactured foods. Current synthetic preservatives offer negligible health benefits, while healthier alternatives such as botanical extracts are hindered by unsustainable production means. Here, we developed a natural, functional food preservative via a combination of sustainable food technologies: food-grade yeast engineered to produce natural plant compounds combined with emulsifiers valorized from milk whey and fruit pectin. Chemical compositional analysis of the yeast phenolic extract (N2) revealed naringenin, phloretin, phloretic acid, and p-coumaric acid as the key plant phenolic compounds present, with negligible traces of biomolecular contamination. N2 demonstrated improved antibacterial and antifungal activities compared to those of commercial preservatives in antimicrobial assays. When used in tandem with whey protein-pectin conjugate emulgents, N2 successfully extended the shelf life of fresh apple juice. Our results pave the way toward health-promoting preservatives as well as real food applications for similarly sustainably engineered food ingredients. |
| first_indexed | 2024-10-01T05:12:17Z |
| format | Journal Article |
| id | ntu-10356/162108 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T05:12:17Z |
| publishDate | 2022 |
| record_format | dspace |
| spelling | ntu-10356/1621082022-10-04T06:32:22Z Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives Ng, Kuan Rei Lee, Jaslyn Jie Lin Lyu, Xiaomei Chen, Wei Ning School of Chemical and Biomedical Engineering Engineering::Chemical engineering Natural Preservatives Plant Natural Products Food preservatives are ubiquitously used to increase the shelf life of manufactured foods. Current synthetic preservatives offer negligible health benefits, while healthier alternatives such as botanical extracts are hindered by unsustainable production means. Here, we developed a natural, functional food preservative via a combination of sustainable food technologies: food-grade yeast engineered to produce natural plant compounds combined with emulsifiers valorized from milk whey and fruit pectin. Chemical compositional analysis of the yeast phenolic extract (N2) revealed naringenin, phloretin, phloretic acid, and p-coumaric acid as the key plant phenolic compounds present, with negligible traces of biomolecular contamination. N2 demonstrated improved antibacterial and antifungal activities compared to those of commercial preservatives in antimicrobial assays. When used in tandem with whey protein-pectin conjugate emulgents, N2 successfully extended the shelf life of fresh apple juice. Our results pave the way toward health-promoting preservatives as well as real food applications for similarly sustainably engineered food ingredients. Nanyang Technological University This work was supported by a FoodTech@NTU Grant from Nanyang Technological University. 2022-10-04T06:32:21Z 2022-10-04T06:32:21Z 2021 Journal Article Ng, K. R., Lee, J. J. L., Lyu, X. & Chen, W. N. (2021). Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives. ACS Food Science & Technology, 1(3), 326-337. https://dx.doi.org/10.1021/acsfoodscitech.0c00062 2692-1944 https://hdl.handle.net/10356/162108 10.1021/acsfoodscitech.0c00062 2-s2.0-85127065877 3 1 326 337 en FoodTech@NTU ACS Food Science & Technology © 2021 American Chemical Society. All rights reserved. |
| spellingShingle | Engineering::Chemical engineering Natural Preservatives Plant Natural Products Ng, Kuan Rei Lee, Jaslyn Jie Lin Lyu, Xiaomei Chen, Wei Ning Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives |
| title | Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives |
| title_full | Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives |
| title_fullStr | Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives |
| title_full_unstemmed | Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives |
| title_short | Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives |
| title_sort | yeast derived plant phenolic emulsions as novel natural and sustainable food preservatives |
| topic | Engineering::Chemical engineering Natural Preservatives Plant Natural Products |
| url | https://hdl.handle.net/10356/162108 |
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