Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods

Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods

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 (Lysimachia) species are well-known edible plants among the East Asian populace...

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Bibliographic Details
Main Authors:	Li-Li Chen, Shuang Long Yang, Ji-Cun Bao, Wei-You Xie, Zhao-Chan Wang, Nian Shi, Zhao-Jie Wang
Format:	Article
Language:	English
Published:	Elsevier 2025-01-01
Series:	Food Chemistry: X
Subjects:	Zhen Zhu Cai (Lysimachia) UHPLC-Q-TOF-MS Bioactive ingredients Antimicrobial activity Botanical microbicide Novel preservatives
Online Access:	http://www.sciencedirect.com/science/article/pii/S259015752400974X
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