Optimization of technological parameters for osmotic dehydration of black chokeberry
Journal Title: Food Science and Applied Biotechnology - Year 2018, Vol 1, Issue 2
Abstract
Many plant extracts selected for their high in vitro antibacterial activity in microbiological media have a far lower in situ antibacterial activity in foods. This is likely due to interactions of plant antimicrobial molecules with food components such as proteins or dispersed fat at the expense of their interaction with target unwanted bacteria. 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 their potential application to the preservation of raw meat or dairy products, respectively, their antibacterial activity was tested in Mueller Hinton broth (MHB) supplemented with up to 20% beef meat proteins to mimick raw beef meat protein content and in TSB, skimmed, semi-skimmed and whole milk, respectively. Supplementation of MHB with beef extract proteins annihilated the antibacterial activity of Gaillac red wine powder as well as of resveratrol, a stilbene polyphenol present in red wine. The comparison of the anti-Listeria innocua activity of C. cassia essential oil in TSB 1% (w/w), skimmed, semi-skimmed and whole milk led to the conclusion that its antibacterial activity was significantly reduced in the presence of milk fat globules but not significantly by milk proteins. Complexified microbiological media or liquid foods such as sterilized milk with various milk fat contents might thus be valuable tools for the rapid screening of antibacterial plant extracts of interest for perishable foods preservation.
Authors and Affiliations
Svetoslav Aleksandrov, Todorka Petrova, Ivan Bakalov, Milena Ruskova, Emilian Popesku, Hristo Hristov, Velitchka Gotcheva, Nikolay Penov
Keywords
Related Articles
- EP ID EP608839
- DOI 10.30721/fsab2018.v1.i2.19
- Views 200
- Downloads 0
Fatty acid composition of breast meat in two lines of slow-growing chickens reared conventionally or on pasture
The study was carried out to compare the fatty acid composition of the breast meat in two lines of slow growing chickens - La Belle (LB) and Bresse (BB), reared conventionally or having access to pasture. The differences...
Features Extraction for Pollen Recognition Using Gabor Filters
The aim of the article is to investigate the features extraction from microscope images of pollens for a classification of honey on the base of its botanical origin. A filter-bank of Gabor filters (as a biologically insp...
Use of enzyme preparations for improvement of the flour baking properties
The main reason for the wheat flour poor quality is a deviation in the enzymatic complex and the biopolymers state due to poor agricultural and technical conditions, pest damage to grain stocks, unfavorable storage condi...
A dual choline/phosphocholine colorimetric method for measuring the relative strength of inhibitors of choline kinases of Gram-positive pathogens
Using chemical and artificial preservation methods to keep food safe is becoming an issue with consumers. Therefore, it is important to discover antimicrobials from natural sources for use in food safety applications. Th...
Fatty acid profile of the backfat layers in four pig breeds
he aim of this study was to describe and compare the fatty acid profile of the backfat layers in four pig breeds – Landrace, Pietrain, Duroc and Large White. Six gilts per breed were used for the analysis. While differen...