Development of New Food-grade Disinfectant Based on Soybean Isoflavone

Author: Peirong Ren

Ren, Peirong, 2024 Development of New Food-grade Disinfectant Based on Soybean Isoflavone, Flinders University, College of Medicine and Public Health

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This article explores the development ideas and advantages of food-grade disinfectants based on soy isoflavones (SI). Traditional food-grade disinfectants have shortcomings and problems such as corrosiveness, instability, irritation, and toxicity, which may affect food safety and quality. SI is a natural flavonoid compound with physiological activities such as antioxidant, anti-cancer, anti-inflammatory, and endocrine regulation. At the same time, SI also has antibacterial effects and can inhibit or kill some bacteria, fungi, viruses and other microorganisms. From the perspective of food-grade disinfectants, existing research has not found that SI has adverse effects on human health, does not have the corrosive effect of traditional disinfectants, and can even protect metals and clothing. The authors plan to develop a method that differs from the traditional method of extracting SI from soybeans. At the same time, the author plans to introduce more influencing factors such as temperature, light, and air during the development process. The final experimental results confirmed that SI has good antibacterial properties and stability, which strongly proved that SI has great potential to become a new food-grade disinfectant.

Keywords: Soy Isoflavone; Food-grade disinfectants; Antibacterial effects; Stability

Subject: Medical Biotechnology thesis

Thesis type: Masters
Completed: 2024
School: College of Medicine and Public Health
Supervisor: Harriet Whiley