Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices
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 fo...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/22/7038 |
| _version_ | 1797509163385880576 |
|---|---|
| author | Chrysanthi Mitsagga Konstantinos Petrotos Ioannis Giavasis |
| author_facet | Chrysanthi Mitsagga Konstantinos Petrotos Ioannis Giavasis |
| author_sort | Chrysanthi Mitsagga |
| collection | DOAJ |
| description | 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 <i>E. coli</i>, <i>S. typhimurium,</i> and <i>L. monocytogenes</i> in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that <i>S. typhimurium</i> 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 (<i>Aspergillus niger</i>, <i>Penicillium italicum</i>, <i>Rhodotorula mucilaginosa</i>) 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. |
| first_indexed | 2024-03-10T05:13:42Z |
| format | Article |
| id | doaj.art-8f98fbc939224732b2b9d9d0d8ebd9f7 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T05:13:42Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-8f98fbc939224732b2b9d9d0d8ebd9f72023-11-23T00:37:36ZengMDPI AGMolecules1420-30492021-11-012622703810.3390/molecules26227038Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food MatricesChrysanthi Mitsagga0Konstantinos Petrotos1Ioannis Giavasis2Department of Food Science and Human Nutrition, School of Agricultural Sciences, Karditsa Campus, University of Thessaly, Terma Odou N. Temponera, 43100 Karditsa, GreeceDepartment of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, GreeceDepartment of Food Science and Human Nutrition, School of Agricultural Sciences, Karditsa Campus, University of Thessaly, Terma Odou N. Temponera, 43100 Karditsa, GreeceSeveral 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 <i>E. coli</i>, <i>S. typhimurium,</i> and <i>L. monocytogenes</i> in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that <i>S. typhimurium</i> 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 (<i>Aspergillus niger</i>, <i>Penicillium italicum</i>, <i>Rhodotorula mucilaginosa</i>) 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.https://www.mdpi.com/1420-3049/26/22/7038olive fruit extractpomegranate pulp extractorange pulp extractnovel antimicrobialsnatural preservativesfoodborne pathogens |
| spellingShingle | Chrysanthi Mitsagga Konstantinos Petrotos Ioannis Giavasis Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices Molecules olive fruit extract pomegranate pulp extract orange pulp extract novel antimicrobials natural preservatives foodborne pathogens |
| title | Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices |
| title_full | Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices |
| title_fullStr | Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices |
| title_full_unstemmed | Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices |
| title_short | Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices |
| title_sort | antimicrobial properties of lyophilized extracts of olive fruit pomegranate and orange peel extracts against foodborne pathogenic and spoilage bacteria and fungi in vitro and in food matrices |
| topic | olive fruit extract pomegranate pulp extract orange pulp extract novel antimicrobials natural preservatives foodborne pathogens |
| url | https://www.mdpi.com/1420-3049/26/22/7038 |
| work_keys_str_mv | AT chrysanthimitsagga antimicrobialpropertiesoflyophilizedextractsofolivefruitpomegranateandorangepeelextractsagainstfoodbornepathogenicandspoilagebacteriaandfungiinvitroandinfoodmatrices AT konstantinospetrotos antimicrobialpropertiesoflyophilizedextractsofolivefruitpomegranateandorangepeelextractsagainstfoodbornepathogenicandspoilagebacteriaandfungiinvitroandinfoodmatrices AT ioannisgiavasis antimicrobialpropertiesoflyophilizedextractsofolivefruitpomegranateandorangepeelextractsagainstfoodbornepathogenicandspoilagebacteriaandfungiinvitroandinfoodmatrices |