Abstract
The chemical composition and antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in vitro were investigated, and the effect of flavonoid treatment on the quality of fresh pork during frozen storage for 6 months was also explored. The results showed that kaempferol, quercetin dihydrate, and catechin were the most predominant flavonoids from S. aizoon L. Flavonoids exhibited antibacterial activity to Aeromonas in vitro, which caused membrane damage, disruption of the bacterial surface, and internal ultrastructure, and resulted in the leakage of reducing sugars and proteins. Meanwhile, flavonoid treatment retarded the microbial growth and deteriorates of pork characteristics, including pH value, total volatile basic nitrogen (TVB‐N), texture, and sensory evaluation during frozen storage, thereby prolonged the shelf life. Their results suggested that flavonoids from S. aizoon L. offer a promising choice for food safety and preservation.
Highlights
The corruption of frozen pork caused by microorganism is still the severest economic issues facing the food industry (Diao, Hu, Zhang, & Xu, 2014; Sokmen et al, 2004)
This paper aims to identify the flavonoid components in S. aizoon L. using high‐performance liquid chromatography (HPLC), and the antibacterial activity against Aeromonas in vitro of the flavonoids from S. aizoon L. was investigated
It has been reported that flavonoids possess antimicrobial activity on various microorganisms (Edewor‐Kuponiyi, 2013)
Summary
The corruption of frozen pork caused by microorganism is still the severest economic issues facing the food industry (Diao, Hu, Zhang, & Xu, 2014; Sokmen et al, 2004). To extend the shelf life, some synthetic additives were used to inhibit microorganisms. Considering the safety of synthetic chemicals, much attention has been paid to use natural antimicrobial materials for food preservation to extend the shelf life of meat (Kamboh, Memon, Mughal, Memon, & Bakhetgul, 2018) such as natural extracts from tea, grape, chestnut, seaweed (Lorenzo, Sineiro, Amado, & Franco, 2014), and natural antimicrobial substance from lactic acid bacteria (Miao et al, 2015). Our previous work (2018) found that flavonoids from S. aizoon L. could enhance the shelf life of refrigerated pork and show antibacterial activity to lactic acid bacteria in vitro. The information about the application of flavonoids from S. aizoon L. and their antimicrobial activity against Aeromonas is limited. The effect of flavonoids on the quality of frozen pork was analyzed
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