Antimicrobial and Antioxidant Activities of Natural Extracts In Vitro and in Ground Beef

Abstract

Inhibition of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes by grape seed extract (ActiVin) and pine bark extract (Pycnogenol) and the effect of these natural extracts on the oxidative stability of raw ground beef were studied. In an agar dilution test, the MICs of ActiVin and Pycnogenol were determined to be 4.0 mg/ml for 4.43 log CFU per plate of E. coli O157:H7 and 4.0 mg/ml for 4.38 log CFU per plate of L. monocytogenes. In an inhibition curve test, populations of E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes fell to below the detection limit (10 CFU/ml) after 16 h of incubation. The numbers of E. coli O157:H7, L. monocytogenes, and Salmonella Typhimurium declined by 1.08, 1.24, and 1.33 log CFU/g, respectively, in raw ground beef treated with 1% Pycnogenol after 9 days of refrigerated storage. ActiVin (1%) and oleoresin rosemary (1%) resulted in an approximately 1-log CFU/g reduction in the populations of all three pathogens after 9 days. The addition of 1% ActiVin and Pycnogenol contributed to the maintenance of an acidic pH of 5.80 and 5.58, respectively, in raw ground beef. Compared to the control, all treatments increased in L* (lightness), with the exception of ActiVin. ActiVin and oleoresin rosemary had the highest a* (redness) and b* (yellowness) values, respectively. ActiVin most effectively retarded lipid oxidation, followed by Pycnogenol. The results suggest that these natural extracts have potential to be used with other preservative methods to reduce pathogenic numbers, lipid oxidation, and color degradation in ground beef.

Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy

“…Foods with high levels of phenolic compounds have received the greatest study, and their effectiveness as antimicrobial agents was validated (1,2,7,11). For example, extracts from cranberries inhibited various pathogen growths (25,55,56,57).…”

Quality of Mackerel Steaks with the Effect of Seed Extracts During Ice Storage

“…Accumulation and attachments of these phenolics to the bacterial cytoplasmic membrane eventually lead to cell death [69]. Other researchers also reported antimicrobial effects of GSE in restructured mutton slices (RMS) under aerobic and vacuum packaging conditions during refrigerated storage and result of the investigation revealed that reduction of total psychrophilic counts of GSE in both aerobic and vacuum packaged RMS is probably due to the antimicrobial activity of GSE [70].…”

Influences of Dietary Supplementation of Antimicrobial Cold Pressed Oils Mixture on Growth Performance and Intestinal Microflora of Growing Japanese Quails

“…Suppression of harmful microorganisms resulted into better growth and metabolism of beneficial microbes, which might have improved the growth performance and nutrient retention in the present study. Antimicrobial activity of natural extracts and compressed oils are closely linked with their polyphenolic content (Ahn et al, 2004;Alzoreky and Nakahara, 2003). Therefore, plant extracts rich in phenolics and other bioactive compounds may serve as potential natural antimicrobial agents (Luther et al, 2007;Hyldgaard et al, 2012;Rahal et al, 2014b).…”

“…Antimicrobial activity of natural extracts is closely linked with their polyphenolic content (Ahn et al, 2004;Alzoreky and Nakahara, 2003). Therefore, plant extracts rich in phenolics and other bioactive compounds may serve as potential natural antimicrobial agents (Luther et al, 2007).…”