Food spoilage causes significant economic losses and endangers human health. Developing novel antimicrobial agents and preservatives is urgently needed for anti-foodborne diseases and improving food storage. Zhen Zhu Cai () species are well-known edible plants among the East Asian populace that clear heat and anti-aging. Here, 70 fractions of ten species were compared, among which the bioactive fraction (KBZZC-05) was characterized and isolated to evaluate its antimicrobial activity, and compounds and were obtained under bioactive guidance. The KBZZC-05, , and inhibited both spoilage organisms and foodborne pathogens (MICs = 2-256 μg/mL) better than potassium sorbate (MIC >256 μg/mL). It removed biofilms, causing surface morphology changes in bacteria. Additionally, KBZZC-05 (128 μg/mL) extended food shelf life through its antioxidant ( vs ) and resistance to spoilage microorganisms. This study indicates that bioactive KBZZC-05 is a potentially non-toxic and eco-friendly botanical microbicide and preservative that can be used to treat foodborne diseases and for food storage.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11729036 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.102086 | DOI Listing |
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