<HashMap><database>biostudies-literature</database><scores/><additional><submitter>Neelam</submitter><funding>Department of Science and Technology, Ministry of Science and Technology</funding><pagination>70</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC7806689</full_dataset_link><repository>biostudies-literature</repository><omics_type>Unknown</omics_type><volume>11(2)</volume><pubmed_abstract>Novel derivatives were synthesized using natural scaffold, like phenylpropanoids C&lt;sub>6&lt;/sub>-C&lt;sub>3&lt;/sub> backbone to reduce unfavorable browning of food due to tyrosinase and oxidative spoilage. Most of the compounds displayed mushroom tyrosinase inhibition better than kojic acid. Compound CE48 exhibited better anti-tyrosinase (IC&lt;sub>50&lt;/sub>-29.64 μM) and antioxidant (EC&lt;sub>50&lt;/sub>-12.67 μM) activity than the reference compounds, kojic acid (IC&lt;sub>50&lt;/sub>-50.30 μM) and ascorbic acid (EC&lt;sub>50&lt;/sub>-14.55 μM), respectively. Compounds SAM30, SE78, 11F, and CE48 showed better anti-&lt;i>B. subtilis&lt;/i>, anti-&lt;i>S. aureus&lt;/i>, and anti-&lt;i>A. niger&lt;/i> activity, respectively, compared to their parents. Molecular docking studies between inhibitors and mushroom tyrosinase corroborated the</pubmed_abstract><journal>3 Biotech</journal><pubmed_title>Bioevaluation and molecular docking analysis of novel phenylpropanoid derivatives as potent food preservative and anti-microbials.</pubmed_title><pmcid>PMC7806689</pmcid><funding_grant_id>1196 SR/FST/LS-I/2017/4</funding_grant_id><pubmed_authors>Neelam</pubmed_authors><pubmed_authors>Shankar A</pubmed_authors><pubmed_authors>Lather A</pubmed_authors><pubmed_authors>Khatkar A</pubmed_authors><pubmed_authors>Ahlawat S</pubmed_authors><pubmed_authors>Sharma KK</pubmed_authors></additional><is_claimable>false</is_claimable><name>Bioevaluation and molecular docking analysis of novel phenylpropanoid derivatives as potent food preservative and anti-microbials.</name><description>Novel derivatives were synthesized using natural scaffold, like phenylpropanoids C&lt;sub>6&lt;/sub>-C&lt;sub>3&lt;/sub> backbone to reduce unfavorable browning of food due to tyrosinase and oxidative spoilage. Most of the compounds displayed mushroom tyrosinase inhibition better than kojic acid. Compound CE48 exhibited better anti-tyrosinase (IC&lt;sub>50&lt;/sub>-29.64 μM) and antioxidant (EC&lt;sub>50&lt;/sub>-12.67 μM) activity than the reference compounds, kojic acid (IC&lt;sub>50&lt;/sub>-50.30 μM) and ascorbic acid (EC&lt;sub>50&lt;/sub>-14.55 μM), respectively. Compounds SAM30, SE78, 11F, and CE48 showed better anti-&lt;i>B. subtilis&lt;/i>, anti-&lt;i>S. aureus&lt;/i>, and anti-&lt;i>A. niger&lt;/i> activity, respectively, compared to their parents. Molecular docking studies between inhibitors and mushroom tyrosinase corroborated the</description><dates><release>2021-01-01T00:00:00Z</release><publication>2021 Feb</publication><modification>2026-04-14T17:54:43.29Z</modification><creation>2022-02-11T15:46:32.183Z</creation></dates><accession>S-EPMC7806689</accession><cross_references><pubmed>33489687</pubmed><doi>10.1007/s13205-020-02636-0</doi></cross_references></HashMap>