Yeast-derived plant phenolic emulsions as novel, natural, and sustainable food preservatives

• Main Authors: Ng, Kuan Rei, Lee, Jaslyn Jie Lin, Lyu, Xiaomei, Chen, Wei Ning
• Other Authors: School of Chemical and Biomedical Engineering
• Format: Article
• Language: English
• Published: 2022
• Subjects: Engineering::Chemical engineering; Natural Preservatives; Plant Natural Products
• Online Access: https://hdl.handle.net/10356/162108
• Institution: Nanyang Technological University

Food preservatives are ubiquitously used to increase the shelf life of manufactured foods. Current synthetic preservatives offer negligible health benefits, while healthier alternatives such as botanical extracts are hindered by unsustainable production means. Here, we developed a natural, functiona...