The potential of Mimosa pudica as a biopreservative for food products: a bioprocessing perspective
The plant extracts from various parts of Mimosa pudica exhibits significant antimicrobial activities against a wide range of food borne pathogens. The presence of active constituents can be manipulated for the biopreservative application in food industry. Biotechnological approach for the producti...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Juniper Publisher
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/74243/ http://psasir.upm.edu.my/id/eprint/74243/1/The%20potential%20of%20computer%20vision%2C%20optical%20backscattering%20parameters%20and%20artificial%20neural%20network%20modelling%20in%20monitoring%20the%20shrinkage%20of%20sweet%20potato%20%28Ipomoea%20Batatas%20L.%29%20during%20drying.pdf |
| _version_ | 1848857461741584384 |
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| author | Faizal Wong, Fadzlie Wong Khayat, Mohd Ezuan Mohd Sobri, Mohamad Zulfazli Ariff, Arbakariya |
| author_facet | Faizal Wong, Fadzlie Wong Khayat, Mohd Ezuan Mohd Sobri, Mohamad Zulfazli Ariff, Arbakariya |
| author_sort | Faizal Wong, Fadzlie Wong |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The plant extracts from various parts of Mimosa pudica exhibits significant antimicrobial activities against a wide range of food borne
pathogens. The presence of active constituents can be manipulated for the biopreservative application in food industry. Biotechnological
approach for the production of the antimicrobial compounds from M. pudica can be achieved via cell suspension culture and hairy root culture. The bioprocessing aspects of the two systems are similar to microbial biotechnology, except the bioreactor design required. In addition, the downstream processing of the two cell culture systems is also easier compared to the conventional whole plant extraction, as metabolites secretion can be achieved using exudation technique. The selection of solvent during the extraction should be made in regard to the stability of compounds and food safety. This mini review presents an up-to-date picture on the potential use of natural antimicrobial derived from M. pudica from a bioprocessing point of view that could be the key to successful production of plant-based biopreservative in food industry. |
| first_indexed | 2025-11-15T11:57:55Z |
| format | Article |
| id | upm-74243 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:57:55Z |
| publishDate | 2018 |
| publisher | Juniper Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-742432020-04-11T17:55:44Z http://psasir.upm.edu.my/id/eprint/74243/ The potential of Mimosa pudica as a biopreservative for food products: a bioprocessing perspective Faizal Wong, Fadzlie Wong Khayat, Mohd Ezuan Mohd Sobri, Mohamad Zulfazli Ariff, Arbakariya The plant extracts from various parts of Mimosa pudica exhibits significant antimicrobial activities against a wide range of food borne pathogens. The presence of active constituents can be manipulated for the biopreservative application in food industry. Biotechnological approach for the production of the antimicrobial compounds from M. pudica can be achieved via cell suspension culture and hairy root culture. The bioprocessing aspects of the two systems are similar to microbial biotechnology, except the bioreactor design required. In addition, the downstream processing of the two cell culture systems is also easier compared to the conventional whole plant extraction, as metabolites secretion can be achieved using exudation technique. The selection of solvent during the extraction should be made in regard to the stability of compounds and food safety. This mini review presents an up-to-date picture on the potential use of natural antimicrobial derived from M. pudica from a bioprocessing point of view that could be the key to successful production of plant-based biopreservative in food industry. Juniper Publisher 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/74243/1/The%20potential%20of%20computer%20vision%2C%20optical%20backscattering%20parameters%20and%20artificial%20neural%20network%20modelling%20in%20monitoring%20the%20shrinkage%20of%20sweet%20potato%20%28Ipomoea%20Batatas%20L.%29%20during%20drying.pdf Faizal Wong, Fadzlie Wong and Khayat, Mohd Ezuan and Mohd Sobri, Mohamad Zulfazli and Ariff, Arbakariya (2018) The potential of Mimosa pudica as a biopreservative for food products: a bioprocessing perspective. Nutrition and Food Science International Journal, 5 (3). art. no. 555662. pp. 1-4. ISSN 2474-767X https://juniperpublishers.com/nfsij/pdf/NFSIJ.MS.ID.555662.pdf 10.19080/NFSIJ.2018.05.555662 |
| spellingShingle | Faizal Wong, Fadzlie Wong Khayat, Mohd Ezuan Mohd Sobri, Mohamad Zulfazli Ariff, Arbakariya The potential of Mimosa pudica as a biopreservative for food products: a bioprocessing perspective |
| title | The potential of Mimosa pudica as a biopreservative for food products: a bioprocessing perspective |
| title_full | The potential of Mimosa pudica as a biopreservative for food products: a bioprocessing perspective |
| title_fullStr | The potential of Mimosa pudica as a biopreservative for food products: a bioprocessing perspective |
| title_full_unstemmed | The potential of Mimosa pudica as a biopreservative for food products: a bioprocessing perspective |
| title_short | The potential of Mimosa pudica as a biopreservative for food products: a bioprocessing perspective |
| title_sort | potential of mimosa pudica as a biopreservative for food products: a bioprocessing perspective |
| url | http://psasir.upm.edu.my/id/eprint/74243/ http://psasir.upm.edu.my/id/eprint/74243/ http://psasir.upm.edu.my/id/eprint/74243/ http://psasir.upm.edu.my/id/eprint/74243/1/The%20potential%20of%20computer%20vision%2C%20optical%20backscattering%20parameters%20and%20artificial%20neural%20network%20modelling%20in%20monitoring%20the%20shrinkage%20of%20sweet%20potato%20%28Ipomoea%20Batatas%20L.%29%20during%20drying.pdf |