Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations

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Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations

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作者：Alma Fernanda Sanchez Maldonado^a ; Andreas Schieber^a ; ^b ; ^{schieber@uni-bonn.de" class="auth_mail" title="E-mail the corresponding author} ; Michael G. Gä ; nzle^a
关键词：Phytoalexins ; Phytoanticipins ; Secondary plant metabolites ; Enzymatic conversion products ; Natural food preservatives
刊名：Trends in Food Science & Technology
出版年：2015
出版时间：November 2015
年：2015
卷：46
期：1
页码：49-59
全文大小：918 K

文摘

•: Plant defence mechanisms producing phytoalexins (PAX) and phytoanticipins (PAC).
•: Distribution in plants and enzymatic reactions of PAX and PAC.
•: Toxicity, chemical and antimicrobial properties of PAX and PAC.
•: Suitability, advantages and limitations of PAX and PAC for food preservation.
•: Outline of PAX and PAC tested as food preservatives in food systems.

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