Abstract
Compounds from spices and herbs extracts are being explored as natural antibacterial additives. A plant extract used in traditional folk medicine is Hibiscus sabdariffa L., also known as Roselle. Therefore, the potential use of a phenolic hibiscus extract as antibacterial or natural food preservative was analyzed in vitro and in situ. A phenolic extract was obtained from hibiscus calyces and fractionated, and then the fractions were tested against foodborne pathogen bacteria. Liquid–liquid extraction and solid-phase extraction were used to fractionate the hibiscus extract, and HPLC was employed to analyze the fractions’ phenolic composition. Minimum bactericidal concentration (MBC) and minimal inhibitory concentration (MIC) were calculated for brute hibiscus phenolic extract, each of the fractions and pure commercial phenolic compounds. Bacteria tested were Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The fraction obtained after liquid–liquid extraction presented the best performance of MBC and MIC against the bacteria tested. Furthermore, a hibiscus ethanolic extract was employed as a natural preservative to extend the shelf-life of beef. Microbiological, color and sensory analyses were performed to the meat during the shelf-life test. The application of the phenolic hibiscus extract also showed an increase of the duration of the meat`s shelf life.
Highlights
Food technologists are proposing alternatives to synthetic preservatives for the containment of foodborne pathogens; compounds from spices and herbs extracts are being explored as natural antibacterial additives
The results show that the control meat contained the major concentration of microorganisms with 3.46 × 109 CFU
High doses of phenolic compounds are required to inhibit the growth and eliminate pathogenic foodborne bacteria, except for gallic acid, since it needed a concentration of 50 mg/L to kill Salmonella enterica serovar Typhimurium
Summary
Food technologists are proposing alternatives to synthetic preservatives for the containment of foodborne pathogens; compounds from spices and herbs extracts are being explored as natural antibacterial additives. Phenolic compounds may contribute to the protective effect of spices and herbs extracts. The first one is food spoilage, caused by microorganisms, which affects the nutraceutical and organoleptic characteristics and dramatically reduces shelf-life. The second and more important concern is posed by diseases (food poisoning) caused by foodborne pathogen bacteria. These two main concerns have been avoided by employing food preservatives, which have helped to extend shelf life and reduce the risk of disease
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