Artocarpus altilis extracts as a food-borne pathogen and oxidation inhibitors: RSM, COSMO RS, and molecular docking approaches

• Main Authors: Ahmad, Mohammad Norazmi, Karim, Nazatul Umira, Normaya, Erna, Mat Piah, Bijarimi, Iqbal, Anwar, Ku Bulat, Ku Halim,
• Format: Article
• Language: English; English
• Published: Nature Research 2020
• Subjects: Q Science (General); TP Chemical technology; TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/82234/1/82234_Artocarpus%20altilis%20extracts%20as%20a%20food-borne%20pathogen%20and%20oxidation%20inhibitors_ft.pdf; http://irep.iium.edu.my/82234/2/82234_Artocarpus%20altilis%20extracts%20as%20a%20food-borne%20pathogen%20and%20oxidation%20inhibitors_scopus.pdf; http://irep.iium.edu.my/82234/; https://www.nature.com/articles/s41598-020-66488-7
• Institution: Universiti Islam Antarabangsa Malaysia

Lipid oxidation and microbial contamination are the major factors contributing to food deterioration. Food additives like antioxidants and antibacterials can prevent food spoilage by delaying oxidation and preventing the growth of bacteria. Artocarpus altilis leaves exhibited biological properties t...