Capsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action-Reference-Cited by-同舟云学术

Capsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action

Published:2022-09-04 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Romero-Luna Haydee Eliza,Colina Jhoana,Guzmán-Rodríguez Lorena,Sierra-Carmona Celia Gabriela,Farías-Campomanes Ángela María,García-Pinilla Santiago,González-Tijera María Margarita,Malagón-Alvira Karen Otilia,Peredo-Lovillo Audry^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05578-y.pdf

Reference47 articles.

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2. Adaszek Ł, Gadomska D, Mazurek Ł, Łyp P, Madany J, Winiarczyk S (2019) Properties of capsaicin and its utility in veterinary and human medicine. Res Vet Sci 123:14–19. https://doi.org/10.1016/j.rvsc.2018.12.002

3. Afroz M, Akter S, Ahmed A, Rouf R, Shilpi J, Tiralongo E, Sarker S, Göransson U, Uddin SJ (2020) Ethnobotany and antimicrobial peptides from plants of the solanaceae family: an update and future prospects. Front Pharmacol 11:565. https://doi.org/10.3389/fphar.2020.00565

4. Aguieiras MCL, Resende LM, Souza TAM, Nagano CS, Chaves RP, Taveira GB, Carvalho AO, Rodrigues R, Gomes VM, Mello ÉO (2021) Potent anti-Candida fraction isolated from Capsicum chinense fruits contains an antimicrobial peptide that is similar to plant defensin and is able to inhibit the activity of different α-amylase enzymes. Probiotics Antimicrob Proteins 13(3):862–872. https://doi.org/10.1007/s12602-020-09739-3

5. Akyuz L, Kaya M, Mujtaba M, Ilk S, Sargin I, Salaberria AM, Labidi J, Cakmak Y, Islek C (2018) Supplementing capsaicin with chitosan-based films enhanced the anti-quorum sensing, antimicrobial, antioxidant, transparency, elasticity and hydrophobicity. Int J Biol Macromol 115:438–446. https://doi.org/10.1016/j.ijbiomac.2018.04.040

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