Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films

Iturriaga, Leire; Olabarrieta, Idoia; Marañón, Iñigo Martı́nez de

doi:10.1016/j.ijfoodmicro.2012.07.001

Cited by 110 publications

(58 citation statements)

References 41 publications

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“…These bacteria are commonly associated with refrigerated foods as indicators of pathogenic microorganisms or as spoilage microorganisms [130]. Côté et al [103] report that cranberry extract had antibacterial activity towards Enterococcus faecium resistant to vancomycin, Pseudomonas aeruginosa, Staphylococcus aureus , and Escherichia coli .…”

Section: Nutraceutical and Pharmaceutical Effects Of Anthocyaninsmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,958

1,327

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Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

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Section: Nutraceutical and Pharmaceutical Effects Of Anthocyaninsmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,958

1,327

View full text Add to dashboard Cite

show abstract

“…3). The most effective antimicrobial capability of natural ingredients/substances has previously been obtained by various authors at refrigeration temperatures by means of significantly higher microbial reduction levels than the ones obtained at refrigeration abuse or room temperatures (Iturriaga, Olabarrieta, & Martínez de Marañ on, 2012;Kong, Chena, Xing, & Park, 2010).…”

Section: Effect Of Cauliflower By-product Concentration and Incubatiomentioning

confidence: 99%

Antimicrobial activity of cauliflower (Brassica oleracea var. Botrytis) by-product against Listeria monocytogenes

et al. 2015

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“…The promising use of essential oils and their constituents in food consists of their incorporation into an edible coating in an attempt to control pathogens and prolong the shelf life of perishable products (Iturriaga et al 2012). Interest has been seen in the use of starch-based edible coatings because they are tasteless, colorless, and odorless and exhibit selective permeability to oxygen and carbon dioxide.…”

Section: Introductionmentioning

confidence: 99%

Application of edible coating with starch and carvacrol in minimally processed pumpkin

et al. 2016

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The present study evaluated the effect of an edible coating of cassava starch and carvacrol in minimally processed pumpkin (MPP). The minimal inhibitory concentration (MIC) of carvacrol against Escherichia coli, Salmonella enterica serotype Typhimurium, Aeromonas hydrophila, and Staphylococcus aureus was determined. The edible coating that contained carvacrol at the MIC and 2 × MIC was applied to MPP, and effects were evaluated with regard to the survival of experimentally inoculated bacteria and autochthonous microflora in MPP. Total titratable acidity, pH, weight loss, and soluble solids over 7 days of storage under refrigeration was also analyzed. MIC of carvacrol was 312 μg/ml. Carvacrol at the MIC reduced the counts of E. coli and S. Typhimurium by approximately 5 log CFU/g. A. hydrophila was reduced by approximately 8 log CFU/g, and S. aureus was reduced by approximately 2 log CFU/g on the seventh day of storage. Carvacrol at the 2 × MIC completely inhibited all isolates on the first day of Storage. coliforms at 35°C and 45°C were not detected (< 3 MPN/g) with either treatment on all days of shelf life. The treatment groups exhibited a reduction of approximately 2 log CFU/g in psychrotrophic counts compared with controls on the last day of storage. Yeast and mold were not detected with either treatment over the same period. The addition of carvacrol did not affect total titratable acidity, pH, or soluble solids and improved weight loss. The edible coating of cassava starch with carvacrol may be an interesting approach to improve the safety and microbiological quality of MPP.

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Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films

Cited by 110 publications

References 41 publications

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Antimicrobial activity of cauliflower (Brassica oleracea var. Botrytis) by-product against Listeria monocytogenes

Application of edible coating with starch and carvacrol in minimally processed pumpkin

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