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Acylglycosides as future food preservatives

Author

Listed:
  • 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)

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.

Suggested Citation

  • J. Prekop & R. Červenková & E. Bartošová & Z. Špičková & J. Šmidrkal & V. Filip & M. Plocková, 2004. "Acylglycosides as future food preservatives," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 45-48.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10609-cjfs
    DOI: 10.17221/10609-CJFS
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