Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat
Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observ...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/2/354 |
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| author | Chau Ngoc Minh Nguyen Nilesh Prakash Nirmal Yasmina Sultanbawa Zyta M. Ziora |
| author_facet | Chau Ngoc Minh Nguyen Nilesh Prakash Nirmal Yasmina Sultanbawa Zyta M. Ziora |
| author_sort | Chau Ngoc Minh Nguyen |
| collection | DOAJ |
| description | Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observed in the order of TVG > TG > TE > TO (<i>p</i> < 0.05). The antioxidant activities of all samples were determined in terms of DPPH radical scavenging activity, reducing power, metal-chelating activity, and linoleic acid peroxidation assay. The antioxidant activities of all samples vary and no correlation was observed with the respective TPC values of each sample. Antibacterial activities indicate that all samples showed more or less inhibitory effects against selected Gram-positive and Gram-negative bacteria. Based on antioxidant and antibacterial activity, TO and TVG were selected for the beef mince quality preservation study during refrigerated storage. Both TO and TVG at two different concentrations, 0.25 and 0.5%, could cease the chemical and microbial changes as compared to the control sample. Although total viable count (TVC) did not show a significant difference, the H2S-producing bacteria count was lower in all samples treated with TO and TVG compared to sodium metabisulfite (SMS) and the control sample (<i>p</i> < 0.05). Therefore, TO and TVG could be promising natural food preservatives during refrigerated storage. |
| first_indexed | 2024-03-09T12:43:49Z |
| format | Article |
| id | doaj.art-74426cc05805493aa75a133cf31fdc55 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:43:49Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-74426cc05805493aa75a133cf31fdc552023-11-30T22:15:19ZengMDPI AGFoods2304-81582023-01-0112235410.3390/foods12020354Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced MeatChau Ngoc Minh Nguyen0Nilesh Prakash Nirmal1Yasmina Sultanbawa2Zyta M. Ziora3Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, AustraliaInstitute for Molecular Bioscience, The University of Queensland, St Lucia, Brisbane, QLD 4072, AustraliaFour tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observed in the order of TVG > TG > TE > TO (<i>p</i> < 0.05). The antioxidant activities of all samples were determined in terms of DPPH radical scavenging activity, reducing power, metal-chelating activity, and linoleic acid peroxidation assay. The antioxidant activities of all samples vary and no correlation was observed with the respective TPC values of each sample. Antibacterial activities indicate that all samples showed more or less inhibitory effects against selected Gram-positive and Gram-negative bacteria. Based on antioxidant and antibacterial activity, TO and TVG were selected for the beef mince quality preservation study during refrigerated storage. Both TO and TVG at two different concentrations, 0.25 and 0.5%, could cease the chemical and microbial changes as compared to the control sample. Although total viable count (TVC) did not show a significant difference, the H2S-producing bacteria count was lower in all samples treated with TO and TVG compared to sodium metabisulfite (SMS) and the control sample (<i>p</i> < 0.05). Therefore, TO and TVG could be promising natural food preservatives during refrigerated storage.https://www.mdpi.com/2304-8158/12/2/354tanninantioxidantantibacterialnatural preservativebeef mincequality control |
| spellingShingle | Chau Ngoc Minh Nguyen Nilesh Prakash Nirmal Yasmina Sultanbawa Zyta M. Ziora Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat Foods tannin antioxidant antibacterial natural preservative beef mince quality control |
| title | Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat |
| title_full | Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat |
| title_fullStr | Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat |
| title_full_unstemmed | Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat |
| title_short | Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat |
| title_sort | antioxidant and antibacterial activity of four tannins isolated from different sources and their effect on the shelf life extension of vacuum packed minced meat |
| topic | tannin antioxidant antibacterial natural preservative beef mince quality control |
| url | https://www.mdpi.com/2304-8158/12/2/354 |
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