Natural Methoxyphenol Compounds: Antimicrobial Activity against Foodborne Pathogens and Food Spoilage Bacteria, and Role in Antioxidant Processes.

Elena Orlo,Margherita Lavorgna,Roberta Nugnes,Chiara Russo,Marina Isidori

doi:10.3390/foods10081807

Elena Orlo, Margherita Lavorgna + Show 3 more

Open Access

https://doi.org/10.3390/foods10081807

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Abstract

The antibacterial and antioxidant activities of three methoxyphenol phytometabolites, eugenol, capsaicin, and vanillin, were determined. The in vitro antimicrobial potential was tested on three common foodborne pathogens (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus) and three food spoilage bacteria (Shewanella putrefaciens, Brochothrix thermosphacta, and Lactobacillus plantarum). The antioxidant assays were carried out for studying the free radical scavenging capacity and the anti-lipoperoxidant activity. The results showed that eugenol and capsaicin were the most active against both pathogens and spoilage bacteria. S. aureus was one of the most affected strains (median concentration of growth inhibition: IC50 eugenol = 0.75 mM; IC50 capsaicin = 0.68 mM; IC50 vanillin = 1.38 mM). All phytochemicals slightly inhibited the growth of L. plantarum. Eugenol was the most active molecule in the antioxidant assays. Only in the oxygen radical absorbing capacity (ORAC) test did vanillin show an antioxidant activity comparable to eugenol (eugenol ORAC value = 2.12 ± 0.08; vanillin ORAC value = 1.81 ± 0.19). This study, comparing the antimicrobial and antioxidant activities of three guaiacol derivatives, enhances their use in future applications as food additives for contrasting both common pathogens and spoilage bacteria and for improving the shelf life of preserved food.

Highlights

Nutraceuticals include a wide range of bioactive compounds, such as antioxidants, fatty acids, phytochemicals, and amino acids, with recognized anti-inflammatory, antiageing, and anti-cancer properties [1,2]
The in vitro antimicrobial potential was tested on three common foodborne pathogens (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus) and three food spoilage bacteria (Shewanella putrefaciens, Brochothrix thermosphacta, and Lactobacillus plantarum)
The results showed that eugenol and capsaicin were the most active against both pathogens and spoilage bacteria

Summary

Introduction

Nutraceuticals include a wide range of bioactive compounds, such as antioxidants, fatty acids, phytochemicals, and amino acids, with recognized anti-inflammatory, antiageing, and anti-cancer properties [1,2]. A growing interest is turning towards the use of phytochemicals in the prevention of food diseases as well as microbial and oxidative food deterioration, avoiding the reduction of food nutritional value and shelf life [3] and possible losses of environmental and economic resources. This interest arises from the need to replace conventional synthetic compounds such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), considered by the European Commission as feed additives since 1987 [4] but causing harmful effects on human health [5]. The antimicrobial and antioxidant activities of three methoxyphenol phytometabolites, eugenol, capsaicin, and vanillin (Table 1), which are normally present in edible plants, have long been recognized, and they have been studied as alternative strategies to prevent food deterioration due to their safety and nontoxic status

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