Journal
FOODS
Volume 11, Issue 3, Pages -Publisher
MDPI
DOI: 10.3390/foods11030406
Keywords
antimicrobial activity; inositol hexaphosphate; myo-inositol-1; 2; 3; 4; 5; 6-hexakisphosphate
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Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior-Brazil (CAPES) [001]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico-Brazil (CNPq)
- Fundacao Araucaria-Brazil-Programa Universal Pesquisa Basica e Aplicada [346/2014]
- Foundation for Science and Technology (FCT, Portugal) by national funds FCT/MCTES [UIDB/00690/2020]
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This study evaluated the inhibitory effect of phytic acid (PA) on the growth of Clostridium perfringens and its potential use as a natural preservative in the meat industry. The results showed that PA effectively inhibited the germination of spores and the growth of vegetative cells. A mixture of PA-MD exhibited a similar or higher inhibitory effect compared to traditional preservatives in cooked sausages.
This study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and vegetative cells growth of Clostridium perfringens type A, as well as its effect in combination with maltodextrin (MD) in cooked sausages. The addition of 1% PA showed a satisfactory inhibition of spores' germination and vegetative cells growth of C. perfringens in BHI media. The inhibitory effect of 1% PA on vegetative cells was similar to the additive sodium sorbate (SS) at 10%. Subsequently, a mixture of PA-MD (1:1; w/w) was evaluated for the inhibition of C. perfringens spores in cooked sausages. The PA-MD 1.5% and 2.5% had a similar performance to SS 10% and a similar or higher performance than 0.015% NO2 (p < 0.05). In an unprecedented way, the present study demonstrated that PA inhibited spore germination and vegetative cells growth of C. perfringens, highlighting its potential use as an alternative and natural preservative for the meat industry.
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