Chinese wild blueberries turned out to be a good preservative

Scientists have examined the composition and antimicrobial properties of the individual components of wild Chinese blueberries. It turned out that it contains twice less sugars than the Northern tall blueberries, and the most efficient bactericidal effect of the anthocyanin fraction. A study published in the Journal of Food Science.

Food preservatives added to foods to increase their shelf life by suppressing the activity of pathogenic bacteria such as monocytogenes Listeria (Listeria monocytogenes), Salmonella (Salmonella Enteritidis), Staphylococcus aureus (Staphylococcus aureus) and parahemolyticus Vibrio (Vibrio parahaemolyticus).
They can cause diseases of the gastrointestinal tract, which in severe cases lead to death. Food technologists often use a synthetic antimicrobial additives as preservatives, however, consumers are skeptical about their safety and side effects, and therefore scientists are seeking natural preservatives.

Blueberries are known anti-inflammatory, antioxidant and antimicrobial properties. They occur due to the presence of blueberry polysaccharides, the phenolic acids, flavonoids and anthocyanins, which already showed good results against E. coli (Escherichia coli), Salmonella (Salmonella Enteritidis), Pseudomonas aeruginosa (Pseudomonas aeruginosa) and hay Bacillus (Bacillus subtilis).

Tun Tun Zhou (Tong-tong Zhou) from Shanghai ocean University with his colleagues divided the main components of wild Chinese blueberries (Vaccínium uliginósum) fractions and studied their activity against Salmonella, monocytogenes Listeria, Staphylococcus aureus and Vibrio parahemolyticus.

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