Journal
MOLECULES
Volume 26, Issue 22, Pages -Publisher
MDPI
DOI: 10.3390/molecules26227038
Keywords
olive fruit extract; pomegranate pulp extract; orange pulp extract; novel antimicrobials; natural preservatives; foodborne pathogens; spoilage microorganism; byproduct utilization
Funding
- European Regional Development Fund of the European Union
- Greek national funds through the Operational Program Competitiveness, Entrepreneurship, and Innovation [T1EDK-03942]
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Novel antimicrobials were produced from agricultural byproducts containing olive, pomegranate, and orange fruit pulp extracts, and their antimicrobial activity was evaluated in vitro and in food samples; the results showed that these encapsulated extracts could serve as natural antimicrobials with wide spectrum, and the 100% olive extract was most inhibitory against E. coli, S. typhimurium, and L. monocytogenes in fresh burger and cheese spread samples.
Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against E. coli, S. typhimurium, and L. monocytogenes in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that S. typhimurium was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (Aspergillus niger, Penicillium italicum, Rhodotorula mucilaginosa) in both yogurt and tomato juice samples, where it reduced fungal growth by 1-2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.
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