Abstract
Gaillac red wine powder and Cinnamon cassia essential oil were selected for their in vitro antibacterial activity against Staphylococcus aureus CNRZ3 and Listeria innocua LRGIA 01, respectively. In order to assess the potential application of Gaillac wine powder to the preservation of raw meat, its antibacterial activity was assayed in Mueller Hinton broth supplemented with up to 20% (w/w) bovine meat proteins (bovine meat protein content): Gaillac wine powder as well as resveratrol, a stilbene polyphenol present in red wine, lost their antibacterial activity, likely as a result of interactions of Gaillac wine antibacterial molecules with bovine meat proteins at the expense of their interactions with S. aureus CNRZ3 cells. Cinnamon cassia essential oil antibacterial activity assays in Tryptone Soya broth, skimmed, semi-skimmed, and whole milk showed that its antibacterial activity was significantly reduced by milk fat globules but not by milk proteins: it could thus be used for the preservation of skimmed milk. The developed methodology based on the use of microbiological media mimicking the composition of perishable foods or of liquid foods such as sterilized milk with various milk fat contents could be used for the rapid screening of antibacterial plant extracts of interest for perishable foods preservation.
Highlights
There is a growing interest in antimicrobial plant extracts as alternatives to some synthetic food preservatives for sanitary, environmental, regulatory, and marketing reasons (Oulahal et al 2017)
Gaillac red wine powder is rich in phenolics, while trans-cinnamaldehyde is the main component of C. cassia essential oil (EO)
S. aureus growth in MHB supplemented with up to 20% (w/w) bovine meat proteins was monitored in the presence or absence of Gaillac red wine powder or of resveratrol (Table 1)
Summary
There is a growing interest in antimicrobial plant extracts as alternatives to some synthetic food preservatives for sanitary, environmental, regulatory, and marketing reasons (Oulahal et al 2017). Gaillac red wine powder is rich in phenolics, while trans-cinnamaldehyde is the main component of C. cassia essential oil (EO) The fact that these plant extracts had major compounds containing either a phenyl structure and/or aldehyde groups is consistent with Dorman and Deans (2000) observation that antibacterial activity of plant extracts is namely due to the presence of hydrophilic functional groups, such as hydroxyl groups of phenolic components and aldehyde groups. Target bacterial cells might be exposed to a reduced concentration of plant antimicrobial molecules due to their binding to other food components or to the distribution of target bacterial cells in another phase of heterogeneous foods than antimicrobial molecules This has been suggested by Weiss et al (2015) as the main cause of the loss of antibacterial activity of most of food preservatives added to foods in comparison to their activity in model media. In order to check the effect of the presence of casein micelles and dispersed fat in cow’s milk on C. cassia EO antibacterial activity, its minimal inhibitory (MIC) and bactericidal (MBC) concentrations in TSB, skimmed milk, semiskimmed milk, and whole milk were compared
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