Sulfated exopolysaccharides from Porphyridium cruentum: A useful strategy to extend the shelf life of minced beef meat.

Animals Cattle Food Preservation Food Preservatives / chemistry Polysaccharides / chemistry Porphyridium / chemistry Red Meat
Functional properties Meat bio-preservation Polysaccharides Porphyridium Shelf-life extension

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
15 Dec 2021
Historique:
received: 17 04 2021
revised: 13 10 2021
accepted: 21 10 2021
pubmed: 1 11 2021
medline: 24 12 2021
entrez: 31 10 2021
Statut: ppublish

Résumé

Sulfated exopolysaccharides (EPS) from Porphyridium cruentum strain were extracted and their antioxidant and anti-bacterial potentials were evaluated based on DPPH free radical, ABTS

Identifiants

DOI: 10.1016/j.ijbiomac.2021.10.161 PMID: 34717983
pubmed: 34717983
pii: S0141-8130(21)02316-3
doi: 10.1016/j.ijbiomac.2021.10.161
pii:
doi:

Substances chimiques

Food Preservatives 0
Polysaccharides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1215-1225

Informations de copyright

Copyright © 2021 Elsevier B.V. All rights reserved.

Auteurs

Hajer Ben Hlima (H)

Laboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia.

Slim Smaoui (S)

Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia.

Mohamed Barkallah (M)

Laboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia.

Khaoula Elhadef (K)

Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia.

Latifa Tounsi (L)

Laboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia.

Philippe Michaud (P)

Université Clermont Auvergne, CNRS, Clermont Auvergne INP, Institut Pascal, F-63000 Clermont-Ferrand, France.

Imen Fendri (I)

Laboratoire de Biotechnologie des Plantes Appliquée à l'Amélioration des Cultures, Faculté des Sciences de Sfax, Université de Sfax, Sfax, Tunisia.

Slim Abdelkafi (S)

Laboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia. Electronic address: slim.abdelkafi@enis.tn.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Sulfated exopolysaccharides from Porphyridium...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Artiodactyla › Ruminants › Bovins › Sulfated exopolysaccharides from Porphyridium...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Technologie alimentaire › Conservation aliments › Sulfated exopolysaccharides from Porphyridium...
questionsmedicales.fr › Aliments et boissons › Aliments › Ingrédients alimentaires › Additifs alimentaires › Conservateurs alimentaires › Sulfated exopolysaccharides from Porphyridium...
questionsmedicales.fr › Glucides › Polyosides › Sulfated exopolysaccharides from Porphyridium...
questionsmedicales.fr › Eucaryotes › Rhodophyta › Porphyridium › Sulfated exopolysaccharides from Porphyridium...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Viande rouge › Sulfated exopolysaccharides from Porphyridium...