1 year ago
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Foods, Vol. 12, Pages 2275: Potential of Syzygnium polyanthum as Natural Food Preservative: A Review
Foods doi: 10.3390/foods12122275
Authors: Nur Julizan Safri Ishmayana Achmad Zainuddin Pham Van Hung Dikdik Kurnia
Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.
