SO SÁNH THÀNH PHẦN HÓA HỌC VÀ HOẠT TÍNH KHÁNG VI SINH VẬT CỦA CAO CHIẾT TRÁI BẦN CHUA (Sonneratia caseolaris L.) NON VÀ GIÀ THU HÁI TẠI HẬU GIANG VÀ ỨNG DỤNG TRONG BÀO CHẾ HỆ NHŨ TƯƠNG BẢO QUẢN THỰC PHẨM

C. Hernández-Cortez, I. Palma-Martínez, L. U. Gonzalez-Avila, A. Guerrero-Mandujano, R. C. Solís, and G. Castro-Escarpulli, “Food poisoning caused by bacteria (food toxins),” Poisoning From Specif. toxic agents to Nov. rapid Simpl. Tech. Anal., vol. 33, pp. 33–71, 2017.

Z. I. M. Sharif, F. A. Mustapha, J. Jai, N. M. Yusof, and N. A. M. Zaki, “Review on methods for preservation and natural preservatives for extending the food longevity,” Chem. Eng. Res. Bull., vol. 19, pp. 145–153, 2017.

T. T. Van et al., “Changes in mangrove vegetation area and character in a war and land use change affected region of Vietnam (Mui Ca Mau) over six decades,” Acta Oecologica, vol. 63, pp. 71–81, 2015.

N. Bunyapraphatsara et al., “Pharmacological studies of plants in the mangrove forest,” Thai J. Phytopharm., vol. 10, pp. 1–12, 2003.

S.-B. Wu, Y. Wen, X.-W. Li, Y. Zhao, Z. Zhao, and J.-F. Hu, “Chemical constituents from the fruits of Sonneratia caseolaris and Sonneratia ovata (Sonneratiaceae),” Biochem. Syst. Ecol., vol. 37, no. 1, pp. 1–5, 2009.

J. Mahadlek, T. Phachamud, and C. Wessapun, “Antimicrobial studies of Sonneratia caseolaris using different agar diffusion method,” Res. J. Pharm. Biol. Che. Sci., vol. 3, pp. 404–410, 2012.

G. B. Seymour, L. Østergaard, N. H. Chapman, S. Knapp, and C. Martin, “Fruit development and ripening,” Annu. Rev. Plant Biol., vol. 64, no. 1, pp. 219–241, 2013.

D. J. McClements and C. E. Gumus, “Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance,” Adv. Colloid Interface Sci., vol. 234, pp. 3–26, 2016.

F. Donsì and G. Ferrari, “Essential oil nanoemulsions as antimicrobial agents in food,” J. Biotechnol., vol. 233, pp. 106–120, 2016.

A. N. Olaimat and R. A. Holley, “Factors influencing the microbial safety of fresh produce: a review,” Food Microbiol., vol. 32, no. 1, pp. 1–19, 2012.

M. Oliveira, M. Abadias, J. Usall, R. Torres, N. Teixidó, and I. Viñas, “Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables–A review,” Trends Food Sci. Technol., vol. 46, no. 1, pp. 13–26, 2015.

H. H. Pham, Vietnamese Plants II, Tre Publishing House, (In Vietnamese), Ho Chi Minh City, 2003.

E. Choulitoudi, M. Xristou, D. Tsimogiannis, and V. Oreopoulou, “The effect of temperature on the phenolic content and oxidative stability of o/w emulsions enriched with natural extracts from Satureja thymbra,” Food Chem., vol. 349, pp. 1–7, 2021.

H. Stone, R. N. Bleibaum, and H. A. Thomas, Sensory evaluation practices. Academic Press, 2020.

M. Tian, H. Dai, X. Li, and B. Wang, “Chemical constituents of marine medicinal mangrove plant Sonneratia caseolaris,” Chinese J. Oceanol. Limnol., vol. 27, no. 2, pp. 288–296, 2009.

A. Simlai and A. Roy, “Biological activities and chemical constituents of some mangrove species from Sundarban estuary: An overview,” Pharmacogn. Rev., vol. 7, no. 14, pp. 170–178, 2013.

D. W. Dari, D. Junita, Y. Arsita, M. Meilina, and V. Meylani, “Chemical characteristics of juice of mangrove apple (Sonneratia caseolaris) added with sugar,” Int. J. Front Life Sci. Res., vol. 2, no. 1, pp. 18–28, 2022.

M. Basyuni, Y. S. Siagian, R. Wati, L. A. P. Putri, E. Yusraini, and I. Lesmana, “Fruit nutrition content, hedonic test, and processed products of pidada (Sonneratia caseolaris),” in IOP Conference Series: Earth and Environmental Science, IOP Publishing, 2019, pp. 1–5.

J. Jariyah, S. B. Widjanarko, Y. Yunianta, and T. Estiasih, “Phytochemical and acute toxicity studies of ethanol extract from Pedada (Sonneratia caseolaris) fruit flour (PFF),” Int. J. Adv. Sci. Eng. Inf. Technol., vol. 5, no. 2, pp. 95–98, 2015.

M. Daglia, “Polyphenols as antimicrobial agents,” Curr. Opin. Biotechnol., vol. 23, no. 2, pp. 174–181, 2012.

T. P. T. Cushnie and A. J. Lamb, “Antimicrobial activity of flavonoids,” Int. J. Antimicrob. Agents, vol. 26, no. 5, pp. 343–356, 2005.

I. Górniak, R. Bartoszewski, and J. Króliczewski, “Comprehensive review of antimicrobial activities of plant flavonoids,” Phytochem. Rev., vol. 18, pp. 241–272, 2019.

J. Tian, X. Ban, H. Zeng, J. He, B. Huang, and Y. Wang, “Chemical composition and antifungal activity of essential oil from Cicuta virosa L. var. latisecta Celak,” Int. J. Food Microbiol., vol. 145, no. 2–3, pp. 464–470, 2011.

S. Saad, M. Taher, D. Susanti, H. Qaralleh, and A. F. I. B. Awang, “In vitro antimicrobial activity of mangrove plant Sonneratia alba,” Asian Pac. J. Trop. Biomed., vol. 2, no. 6, pp. 427–429, 2012.

B. K. Tiwari, V. P. Valdramidis, C. P. O’Donnell, K. Muthukumarappan, P. Bourke, and P. J. Cullen, “Application of natural antimicrobials for food preservation,” J. Agric. Food Chem., vol. 57, no. 14, pp. 5987–6000, 2009.

M. Friedman, P. R. Henika, C. E. Levin, and R. E. Mandrell, “Antibacterial activities of plant essential oils and their components against Escherichia coli O157: H7 and Salmonella enterica in apple juice,” J. Agric. Food Chem., vol. 52, no. 19, pp. 6042–6048, 2004.

C. A. Rice-Evans, N. J. Miller, and G. Paganga, “Structure-antioxidant activity relationships of flavonoids and phenolic acids,” Free Radic. Biol. Med., vol. 20, no. 7, pp. 933–956, 1996.

D. J. McClements and J. Rao, “Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity,” Crit. Rev. Food Sci. Nutr., vol. 51, no. 4, pp. 285–330, 2011.