Abstract
The inhibitory effects of Adhatoda vasica ethanolic leaf extract (AVELE) against Listeria monocytogenes were examined to assess its potential to preserve minimally processed meat products safely. The total phenolic, flavonoid, and alkaloid levels in AVELE were 10.09 ± 4.52 mg of gallic acid equivalents (GAE)/g, 22.43 ± 1.62 mg of quercetin equivalents/g, and 19.43 ± 3.90 mg/g, respectively. AVELE (1, 5, 10, or 20%) had considerable antibacterial effects against L. monocytogenes NCIM 24563 in terms of the inhibitory zones (7.4–13.6 mm), MIC (100 mg/mL or 10% formulated solution), reduced cell viability, potassium ion efflux, and the release of 260-nm absorbing materials and extracellular ATP. AVELE was used as a rinse solution (5, 10, and 20%) for raw chicken breast meat. A 20% rinsing solution applied for 60 min inhibited the L. monocytogenes NCIM 24563 counts significantly on raw chicken breast meat. Moreover, L. monocytogenes NCIM 24563 did not grow in the meat sample when the rinse time was increased to 90 min at the same concentration. L. monocytogenes showed a greater reduction to ~3 CFU/g after rinsing with a 10 and 20% AVELE solution for 30 min than with a 5% AVELE solution. The rinsing processes with AVELE produced the final cooked chicken products with higher sensory attribute scores, such as taste, juiciness, and tenderness, compared to the control group along with a decrease in microbial contamination. Chicken meat rinsed with AVELE (rinsing time of 90 min) showed better sensory attribute scores of juiciness and tenderness, as well as the overall sensory quality compared to the untreated group. This research highlights the effectiveness of AVELE against L. monocytogenes NCIM 24563, suggesting that AVELE can be used as an effective antimicrobial marinade and/or a rinse for meat preservation.
Highlights
Despite the increased understanding of the microbiology and control of infectious diseases, epidemics caused by hazardous microorganisms and the emergence of unknown disease-causing microbes pose significant public health concerns (Dussault et al, 2016)
Flavonoids are plant-based natural components that have a range of health beneficial effects and play a significant role as scavengers or reactive oxygen species (ROS), which improve the quality of the foods (Bravo, 1998)
In the present UV-VIS study, the release of 260 nm-absorbing materials was proportional to the Adhatoda vasica ethanolic leaf extract (AVELE) concentration, whereas the control cells showed no release of these materials after 120 min of exposure. These results show that AVELE induced the rapid losses of 260-nm-absorbing materials from L. monocytogenes NCIM 24563, indicating irreversible damage to the cytoplasmic membrane
Summary
Despite the increased understanding of the microbiology and control of infectious diseases, epidemics caused by hazardous microorganisms and the emergence of unknown disease-causing microbes pose significant public health concerns (Dussault et al, 2016). Recent foodborne listeriosis outbreaks (Schlech et al, 1983; CDC, 2014) have prompted research into innovative ways of inhibiting hazardous pathogens, in semi-cooked packaged meat-based food products (Aureli et al, 2000) One such method involves the use of antimicrobials to provide an increased margin of food safety and quality (Appendini and Hotchkiss, 2002). Considering the potential use of natural antimicrobial agents and their application in the current scenario of food preservation, A. vasica has been found to exhibit potent antimicrobial activity against various foodborne pathogenic bacteria along with its in vivo efficacy as a food preservative to control the proliferation of L. monocytogenes in processed food (Subramaniam et al, 2015).
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