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Investigation of biological activity of Alpinia platychilus extracts and its use as a natural preservative in fruits

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Abstract

This study was conducted to explore Alpinia platyjchilus extract as plant source preservative instead of chemical preservative. Finding a plant-based preservative is one of the methods to solve the harm caused by chemical preservatives to human and the environment. The results showed that the leaves and stems extracts (L), roots and rhizomes extracts (R) of A. platyjchilus had strong antibacterial and antioxidant activities. R showed an average inhibition rate of 52.74% on six fruiting putrefactive bacteria. N-butanol extracts of roots and rhizomes (NER) inhibited DPPH and ABTS by 98.29% and 99.48%, respectively. The contents of total flavone and phenolics in N-butanol extracts of leaf and stem (NEL) were 10.13 ± 0.25 mg g−1 and 20.57 ± 0.89 mg g−1, respectively. Among them, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) showed that NEL and NER contained gluconic acid, protocatechuic acid, niacinamide, naringin and other active ingredients. Then, the edible coating was prepared by mixing the extract with 2 mg mL−1 and 10 mg mL−1 Arabic gum. The weight loss rate of peach, kiwi and pear after NEL treatment was only 1.33%, and the control effect could reach 87.65%. Overall, the results demonstrated that the extract of A. platychilus effectively enhanced the storage ability of fruits, highlighting its potential as a natural preservative material.

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Data availability

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Abbreviations

AAC:

Ascorbic acid content

CB:

Carbendazim

EC:

Edible coating

ECPE:

Edible coatings based on plant extracts

EEL:

Ethyl acetate extracts of leaf and stem

EER:

Ethyl acetate extracts of root and rhizome

GA:

Gum arabic

L:

Leaf and stem

LGA:

Leaf and stem extracts mixed gum arabic

NEL:

N-butanol extracts of leaf and stem

NER:

N-butanol extracts from root and rhizome

PEL:

Petroleum ether extracts of leaf and stem

PER:

Petroleum ether extracts of root and rhizome

R:

Root and rhizome

RGA:

Root and rhizome extracts mixed gum arabic

SSC:

Soluble solid content

TAC:

Total acid content

UPLC-MS/MS:

Ultra-high performance liquid chromatography-tandem mass spectrometry

VC:

Vitamin C

WLR:

Weight loss rate

1-MCP:

1-Methylcyclopropene

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Funding

This work was supported by the Forestry Science and Technology Innovation Project of Guangdong Province, China under Grant Number 2020KJCX010.

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Author notes

  1. Lixian Wu and Xiu Hu have contributed equally to this work.

Authors and Affiliations

  1. Key Laboratory of Germplasm Platform and Ornamental Plants, College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China

    Lixian Wu, Xiu Hu, Yongquan Li, Qinghua Lao, Yucheng Zhong & Hui Zhang

  2. College of Architecture and Urban and Rural Planning, Zhuhai College of Science and Technology, Zhuhai, China

    Lixian Wu

  3. College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China

    Qiaoguang Li

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  1. Lixian Wu
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Contributions

All authors contributed to the work presented in this paper. LW: Sample collection, methodology, data processing, writing—original draft. XH: Resources, data curation. YL: Conceptualisation, funding acquisition, project administration. QL and YZ: Sample collection, recorded data. QL and HZ: Formal analysis, visualization, supervision, writing—review and editing.

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Correspondence to Qiaoguang Li or Hui Zhang.

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Wu, L., Hu, X., Li, Y. et al. Investigation of biological activity of Alpinia platychilus extracts and its use as a natural preservative in fruits. Food Measure 18, 1705–1721 (2024). https://doi.org/10.1007/s11694-023-02285-w

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