{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T23:40:22Z","timestamp":1793144422475,"version":"4.5.0"},"reference-count":44,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2020,5,4]],"date-time":"2020-05-04T00:00:00Z","timestamp":1588550400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Brain Korea (BK) 21 Plus Project","award":["22A20153713433"],"award-info":[{"award-number":["22A20153713433"]}]},{"name":"Korea Research Fellowship","award":["2018007551"],"award-info":[{"award-number":["2018007551"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In the future, plant based phytochemicals will be considered as efficient replacement sources of chemical preservatives, to act as potential bio-preservatives. We investigated the antibacterial and antioxidant activity of red cabbage (RC) extracts using different solvents. Among all extracts, chloroform extract exhibited strong antimicrobial and antioxidant activities. Hence, the phytochemical constitutions of the RC chloroform extract was examined by GC-MS analysis, and further, based on molecular docking analysis, revealed 2-Methoxy-4-vinylphenol and benzofuran as two major compounds found to be possessing higher degrees of interaction with DNA gyrase (4PLB; \u22128.63 Kcal.mol\u22121) and lipoprotein (LpxC\u22128.229 Kcal.mol\u22121), respectively, of the bacterial cell wall, which leads to higher antimicrobial efficacy. Further, it was confirmed with that the in vivo Caenorhabditis elegans model (but no cytotoxic effect) was exhibited in the MCF-7 cell line. Thus, we investigated the influence of this extract on the shelf life of meat under refrigeration storage. The physicochemical properties were observed periodically, and microbial analysis was conducted. The shelf life of the beef was enhanced (up to eight days) in terms of microbial and physiochemical properties, at 4 \u00b1 2 \u00b0C when compared to control. We concluded that chloroform extract of RC has potential as a natural preservative in the meat processing industry.<\/jats:p>","DOI":"10.3390\/foods9050568","type":"journal-article","created":{"date-parts":[[2020,5,5]],"date-time":"2020-05-05T06:41:20Z","timestamp":1588660880000},"page":"568","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":96,"title":["Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat"],"prefix":"10.3390","volume":"9","author":[{"given":"Momna","family":"Rubab","sequence":"first","affiliation":[{"name":"Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ramachandran","family":"Chelliah","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4465-4378","authenticated-orcid":false,"given":"Kandasamy","family":"Saravanakumar","sequence":"additional","affiliation":[{"name":"Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon 200-701, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2316-5249","authenticated-orcid":false,"given":"Kaliyan","family":"Barathikannan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuai","family":"Wei","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jong-Rae","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea"},{"name":"Hanmi Natural Nutrition Co., LTD 44-20, Tongil-ro 1888 beon-gil, Munsan, Paju, Gyeonggi 10808, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daesang","family":"Yoo","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea"},{"name":"H-FOOD, 108-66, 390 gil, Jingun Oh Nam-Ro, Nam Yang, Ju-Shi, Gyung Gi-Do 12041, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Myeong-Hyeon","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon 200-701, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7472-0436","authenticated-orcid":false,"given":"Deog-Hwan","family":"Oh","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,5,4]]},"reference":[{"key":"ref_1","first-page":"486","article-title":"Natural antimicrobial\/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review","volume":"58","author":"Aziz","year":"2018","journal-title":"Crit. 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