Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices

Raybaudi-Massilia, Rosa M.; Mosqueda-Melgar, Jonathan; Martı́n-Belloso, Olga

doi:10.1016/j.foodcont.2008.02.009

Cited by 114 publications

(60 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Depending on their dissociation properties and the number of carboxylic groups, they can carry varying negative charges, thereby allowing the complexation of metal cations in solution (Dibner and Buttin, 2002;Jones, 1998). Citric, succinic, fumaric and malic acids play an important role in the Krebs cycle, being essential for human metabolism, but they have much more applications; citric acid is a crystal thickener in bones (Hu et al, 2010), succinic acid is known to help on diabetes treatment (Pari and Saravanan, 2007), fumaric acid is effective against psoriasis and inflammation and can be used as a neuro and chemoprotector (Baati et al, 2011), and malic acid is reported to have a bactericidal effect (Raybaudi-Massilia et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time

Carocho

Barros

António

et al. 2013

Food and Chemical Toxicology

View full text Add to dashboard Cite

Since 2010, methyl bromide, a widely used fumigant was banned from the European Union under the Montreal Protocol guidelines, due to its deleterious effects on health and risk to the environment. Since then, many alternatives for chestnut conservation have been studied (hot water dip treatment being the most common), among them, electron beam irradiation has been proposed as being a safe, clean and cheap alternative.Herein, the effects of this radiation at different doses up to 6 kGy and over storage up to 60 days in the amounts and profile of nutritionally important organic acids were evaluated. Chestnuts contained important organic acids with quinic and citric acids as main compounds. Storage time, which is traditionally well accepted by consumers, caused a slight decrease on quinic (13 to 9 mg/g), ascorbic (1.2 to 0.8 mg/g), malic (5 to 4 mg/g), fumaric (0.4 to 0.3 mg/g) and total organic (33 to 26 mg/g) acids content.Otherwise, irradiation dose did not cause appreciable changes, either individually or in total (28 to 27 mg/g) organic acid contents. Electron beam irradiation might constitute a valuable alternative for chestnut conservation.

show abstract

Section: Introductionmentioning

confidence: 99%

Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time

Carocho

Barros

António

et al. 2013

Food and Chemical Toxicology

View full text Add to dashboard Cite

show abstract

“…Aqueous ClO 2 has much higher oxidation capacity than chlorine and does not generate undesirable chemicals (Bennarde, Israel, Oliveri, & Granstrom, 1965). In addition, organic acids are considered as a good alternative in the fruit and vegetable processing because of its preservative, anti-oxidative, flavoring, and acidifying property (Raybaudi-Massilia, Mosqueda-Melgar, & Martin-Belloso, 2009). Among organic acids, fumaric acid is a foodgrade acidulant with strong bactericidal activity (Comes & Beelman, 2002), and it has been used as an antimicrobial against pathogenic bacteria in fresh-cut lettuce (Kondo, Murata, & Isshiki, 2006).…”

Section: Introductionmentioning

confidence: 99%

Combined treatment of fumaric acid with aqueous chlorine dioxide or UV-C irradiation to inactivate Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated on alfalfa and clover sprouts

Kim

Song

2009

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…Malic acid has been reported as having a bactericidal effect, 28 being employed in food additives as well as polymer and pharmaceutical industries. 29 Citric acid (known for its antioxidant activity) is also a crystal thickener in bones 30 while fumaric acid is effective against psoriasis and inflammation, and can be used potentially as a neuro and chemoprotector.…”

Section: Chemical Compositionmentioning

confidence: 99%

Can Suillus granulatus (L.) Roussel be classified as a functional food?

et al. 2014

View full text Add to dashboard Cite

The present work outlines a detailed chemical characterization of Suillus granulatus species, besides the antioxidant and antimicrobial properties of their methanolic extracts. The study was carried out with samples drawn from Portugal and Serbia in order to prove that though mushrooms are strongly influenced by the environment in which they develop, they have a specific chemical profile that can be typical of their genus/species. The studied species proved to be healthy foods, low in fat and rich in protein and carbohydrates, with mannitol and trehalose being the main free sugars detected. They also proved to be a source of organic and phenolic acids, as well as mono-and polyunsaturated fatty acids and tocopherols. The Serbian samples revealed higher antioxidant and antimicrobial potential. Accordingly, we find that the S. granulatus species is likely to be considered a functional food, since it is a source of nutraceutical and biologically active compounds.

show abstract

Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices

Cited by 114 publications

References 25 publications

Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time

Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): Effects of radiation dose and storage time

Combined treatment of fumaric acid with aqueous chlorine dioxide or UV-C irradiation to inactivate Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated on alfalfa and clover sprouts

Can Suillus granulatus (L.) Roussel be classified as a functional food?

Contact Info

Product

Resources

About