Utilization Of Allelochemicals In Processed Foods

Traditional Japanese foods - noodles, a boiled fish paste, and cocoa- and coffee cakes - were cooked without chicory dry powder. After five days, food spoilage fungi such as Mucor and Rhizopus species were observed growing on the test foods. Interestingly, when 0.1 - 5% (w/w) of the dried chicory powder was added to the processed foods, no fungi were observed even after ten days storage. It seems that antimicrobial sesquiterpenoids in chicory root can inhibit the growth of spoilage fungi.

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