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Assessment of Antimicrobial Activity of Pomegranate, Cranberry, and Black Chokeberry Extracts against Foodborne Pathogens
- Source :
- Foods, Vol 10, Iss 486, p 486 (2021), Foods, Volume 10, Issue 3
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- Herbal and plant extracts are being applied to a wide range of foods against different types of foodborne pathogens. In the present study, ethanolic and aqueous extracts of different concentrations (5% v/v, 10% v/v, and 20% v/v) from cranberry (Vaccinium macrocarpon), black chokeberry (Aronia melanocarpa), and pomegranate (Punica granatum L.) plants were applied in five concentrations (62.5 to 1000 mg/mL) against foodborne strains of Staphylococcus aureus,Escherichia coli, and Streptococcus pyogenes. The results revealed that a low concentration of solvents (5% v/v) did not exhibit decreased antimicrobial activity in comparison with higher solvent concentrations (10% and 20% v/v). Additionally, both aqueous and ethanolic extracts were highly effective against pathogens even in their low concentrations (62.5 mg/mL and 125 mg/mL). Likewise, the extracts exhibited promising results (aqueous extracts of pomegranate, cranberry, and black chokeberry in a food-compatible concentration of 2% w/v) were applied to raw pork meatball production, and their antimicrobial activity was recorded versus Enterobacteriaceae, total mesophilic bacteria (TMB), lactic acid bacteria (LAB), Staphylococcus spp., Pseudomonas spp., and yeasts/molds. The outcome demonstrated that meatballs that contained aqueous extracts of pomegranate were more resistant to spoilage compared to all of the other samples, as it was preserved for more days. Likewise, these extracts of a plant origin could be used as natural preservatives in meat products, even in their low concentrations.
- Subjects :
- 0106 biological sciences
Staphylococcus aureus
Preservative
Health (social science)
plant extracts
Streptococcus pyogenes
Food spoilage
Plant Science
natural preservatives
lcsh:Chemical technology
01 natural sciences
Health Professions (miscellaneous)
Microbiology
Article
chemistry.chemical_compound
0404 agricultural biotechnology
pork meat
010608 biotechnology
Escherichia coli
lcsh:TP1-1185
Food science
biology
Pseudomonas
04 agricultural and veterinary sciences
biology.organism_classification
Antimicrobial
040401 food science
Enterobacteriaceae
Lactic acid
chemistry
Punica
Bacteria
Food Science
Subjects
Details
- ISSN :
- 23048158
- Volume :
- 10
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....4e27b77e7a7aa2513e42657096e6af4f