The potential of Mimosa pudica as a biopreservative for food products: a bioprocessing perspective

• Main Authors: Faizal Wong, Fadzlie Wong, Khayat, Mohd Ezuan, Mohd Sobri, Mohamad Zulfazli, Ariff, Arbakariya
• Format: Article
• Language: English
• Published: Juniper Publisher 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/74243/1/The%20potential%20of%20computer%20vision%2C%20optical%20backscattering%20parameters%20and%20artificial%20neural%20network%20modelling%20in%20monitoring%20the%20shrinkage%20of%20sweet%20potato%20%28Ipomoea%20Batatas%20L.%29%20during%20drying.pdf; http://psasir.upm.edu.my/id/eprint/74243/; https://juniperpublishers.com/nfsij/pdf/NFSIJ.MS.ID.555662.pdf

The plant extracts from various parts of Mimosa pudica exhibits significant antimicrobial activities against a wide range of food borne pathogens. The presence of active constituents can be manipulated for the biopreservative application in food industry. Biotechnological approach for the production of the antimicrobial compounds from M. pudica can be achieved via cell suspension culture and hairy root culture. The bioprocessing aspects of the two systems are similar to microbial biotechnology, except the bioreactor design required. In addition, the downstream processing of the two cell culture systems is also easier compared to the conventional whole plant extraction, as metabolites secretion can be achieved using exudation technique. The selection of solvent during the extraction should be made in regard to the stability of compounds and food safety. This mini review presents an up-to-date picture on the potential use of natural antimicrobial derived from M. pudica from a bioprocessing point of view that could be the key to successful production of plant-based biopreservative in food industry.