Acylglycosides as future food preservatives

J. Prekop, R. Červenková, E. Bartošová, Z. Špičková, J. Šmidrkal, V. Filip and M. Plocková
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J. Prekop: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: prekopj@vscht.cz
R. Červenková: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: prekopj@vscht.cz
E. Bartošová: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: prekopj@vscht.cz
Z. Špičková: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: prekopj@vscht.cz
J. Šmidrkal: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: prekopj@vscht.cz
V. Filip: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: prekopj@vscht.cz
M. Plocková: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: prekopj@vscht.cz

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S45-S48

Abstract: In this work monoesters of sucrose and င51;-glucose with fatty acids (both even and odd) were prepared as pure substances using the direct selective esterification of free sugar with bulky acylating agent. This compounds were examined for their antibacterial activity (against Gram-positive bacteria) and antifungal activity.

Keywords: acylglucose; acylglycosides; acylsucrose; antifungal activity; antimicrobial activity (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10609-cjfs

DOI: 10.17221/10609-CJFS

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