Natural Food Preservative-Carnosic Acid

Natural Food Preservative-Carnosic Acid

Edited by Gena

Studies on antibacterial effects show that carnosic acid has varying degrees of inhibitory effects on Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Hansenula yeast, and can be used as a natural food preservative.

Antioxidant effect Carnosic acid has a good free radical scavenging and anti-oxidant effect. Its DPPH, ABTS free radical scavenging ability and iron reduction antioxidant ability are stronger than VE, slightly weaker than synthetic antioxidant TBHQ; its reducing ability is stronger than VE and TBHQ. Carnosic acid is oil-soluble, which can effectively inhibit the peroxide formation of fats and the decomposition of polyene fatty acids, thereby prolonging the shelf life of fats. In addition, studies have found that carnosic acid can effectively scavenge oxygen free radicals in mouse liver cells, reduce the production of lipid peroxides, thereby stabilizing cell membranes; carnosic acid can also inhibit the oxidation reaction of low-density lipoproteins Effectively prevent the occurrence of atherosclerosis.