Citation
Nonthakaew A., . and Matan Na., . and Aewsiri T., . and Matan Ni., . Caffeine in foods and its antimicrobial activity. pp. 9-14. ISSN 22317546
Abstract
Caffeine is a widely known food constituent. Coffee and tea are major sources of caffeine. However there is little data about caffeines antimicrobial activity. Although caffeine is safe for the consumer and suitable as an antimicrobial agent in food ingesting a lot of caffeine will affect the body (400 mg day-1). As a result legislation has defined the amount of caffeine to be used in various food products. In term of antimicrobial activity caffeine at concentration from 62.5 to 2 000 gml-1 could inhibit bacteria. In addition higher amount of caffeine (5 000 gml-1) was found to inhibit mold growth.
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Abstract
Caffeine is a widely known food constituent. Coffee and tea are major sources of caffeine. However there is little data about caffeines antimicrobial activity. Although caffeine is safe for the consumer and suitable as an antimicrobial agent in food ingesting a lot of caffeine will affect the body (400 mg day-1). As a result legislation has defined the amount of caffeine to be used in various food products. In term of antimicrobial activity caffeine at concentration from 62.5 to 2 000 gml-1 could inhibit bacteria. In addition higher amount of caffeine (5 000 gml-1) was found to inhibit mold growth.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Caffeine |
| AGROVOC Term: | Coffee (plant) |
| AGROVOC Term: | Tea (plant) |
| AGROVOC Term: | antimicrobial agents |
| AGROVOC Term: | Chemical properties |
| AGROVOC Term: | Physical properties |
| AGROVOC Term: | Cocoa (plant) |
| AGROVOC Term: | Food |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/21963 |
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