Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

The effects of different concentrations of defatted by supercritical CO2 chokeberry pomace extracts isolated by consecutive pressurized ethanol and water on the growth of Listeria monocytogenes, Brochothrix thermosphacta, Pseudomonas putida, lactic acid bacteria (LAB), and aerobic mesophilic bacteri...

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Autores: Tamkutė, Laura, Vaicekauskaitė, Rūta, Melero Gil, Beatriz, Rovira Carballido, Jordi, Venskutonis, Petras Rimantas
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Institución:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/11260
Acceso en línea:https://hdl.handle.net/10259/11260
Access Level:acceso abierto
Palabra clave:Antimicrobial activity
Aronia melanocarpa
Berry pomace extract
Cooked ham,
Pathogenic bacteria
Pork hamburgers
Spoilage bacteria
Tecnología de los alimentos
Microbiología alimentaria
Food-Microbiology
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spelling Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork productsTamkutė, LauraVaicekauskaitė, RūtaMelero Gil, BeatrizRovira Carballido, JordiVenskutonis, Petras RimantasAntimicrobial activityAronia melanocarpaBerry pomace extractCooked ham,Pathogenic bacteriaPork hamburgersSpoilage bacteriaTecnología de los alimentosMicrobiología alimentariaFood-MicrobiologyThe effects of different concentrations of defatted by supercritical CO2 chokeberry pomace extracts isolated by consecutive pressurized ethanol and water on the growth of Listeria monocytogenes, Brochothrix thermosphacta, Pseudomonas putida, lactic acid bacteria (LAB), and aerobic mesophilic bacteria (AMB) were tested. The extracts at >3.3% concentration effectively inhibited tested bacteria in their cultures. Heating reduced antimicrobial activity of extract at higher microbial load. Ethanolic extract (2%) inhibited bacteria in pork slurry (inoculated and non-inoculated with bacteria), pork meat burgers, and cooked ham. These results indicate that chokeberry ethanolic extract has great potential as a natural antimicrobial for reducing microbial growth, increasing meat products safety, and extending their shelf life. Consequently, chokeberry pomace extract may be regarded as a promising ingredient, which might be used as an alternative to commercially available synthetic antimicrobials. In addition, chokeberry phytochemicals may provide health benefits to meat products and mitigate the adverse effects of processed meat. Novelty Impact Statement It is the first study, which evaluated the antimicrobial activity of the defatted by supercritical CO2 black chokeberry pomace extracts isolated by consecutive extractions with pressurized ethanol and water. The results showed that the extracts effectively inhibited selected food-borne pathogens and spoilage bacteria both in their cultures and real pork products. The extracts are promising natural ingredients for improving meat safety and shelf-life.The study was supported by the Research Council of Lithuania, grant no. S-MIP-17-100.Wiley202620262021info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/10259/11260reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésJournal of Food Processing and Preservation. 2021; V. 45, n. 3, e15220https://doi.org/10.1111/jfpp.15220info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/112602026-05-28T07:56:11Z
dc.title.none.fl_str_mv Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
title Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
spellingShingle Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
Tamkutė, Laura
Antimicrobial activity
Aronia melanocarpa
Berry pomace extract
Cooked ham,
Pathogenic bacteria
Pork hamburgers
Spoilage bacteria
Tecnología de los alimentos
Microbiología alimentaria
Food-Microbiology
title_short Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
title_full Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
title_fullStr Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
title_full_unstemmed Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
title_sort Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
dc.creator.none.fl_str_mv Tamkutė, Laura
Vaicekauskaitė, Rūta
Melero Gil, Beatriz
Rovira Carballido, Jordi
Venskutonis, Petras Rimantas
author Tamkutė, Laura
author_facet Tamkutė, Laura
Vaicekauskaitė, Rūta
Melero Gil, Beatriz
Rovira Carballido, Jordi
Venskutonis, Petras Rimantas
author_role author
author2 Vaicekauskaitė, Rūta
Melero Gil, Beatriz
Rovira Carballido, Jordi
Venskutonis, Petras Rimantas
author2_role author
author
author
author
dc.subject.none.fl_str_mv Antimicrobial activity
Aronia melanocarpa
Berry pomace extract
Cooked ham,
Pathogenic bacteria
Pork hamburgers
Spoilage bacteria
Tecnología de los alimentos
Microbiología alimentaria
Food-Microbiology
topic Antimicrobial activity
Aronia melanocarpa
Berry pomace extract
Cooked ham,
Pathogenic bacteria
Pork hamburgers
Spoilage bacteria
Tecnología de los alimentos
Microbiología alimentaria
Food-Microbiology
description The effects of different concentrations of defatted by supercritical CO2 chokeberry pomace extracts isolated by consecutive pressurized ethanol and water on the growth of Listeria monocytogenes, Brochothrix thermosphacta, Pseudomonas putida, lactic acid bacteria (LAB), and aerobic mesophilic bacteria (AMB) were tested. The extracts at >3.3% concentration effectively inhibited tested bacteria in their cultures. Heating reduced antimicrobial activity of extract at higher microbial load. Ethanolic extract (2%) inhibited bacteria in pork slurry (inoculated and non-inoculated with bacteria), pork meat burgers, and cooked ham. These results indicate that chokeberry ethanolic extract has great potential as a natural antimicrobial for reducing microbial growth, increasing meat products safety, and extending their shelf life. Consequently, chokeberry pomace extract may be regarded as a promising ingredient, which might be used as an alternative to commercially available synthetic antimicrobials. In addition, chokeberry phytochemicals may provide health benefits to meat products and mitigate the adverse effects of processed meat. Novelty Impact Statement It is the first study, which evaluated the antimicrobial activity of the defatted by supercritical CO2 black chokeberry pomace extracts isolated by consecutive extractions with pressurized ethanol and water. The results showed that the extracts effectively inhibited selected food-borne pathogens and spoilage bacteria both in their cultures and real pork products. The extracts are promising natural ingredients for improving meat safety and shelf-life.
publishDate 2021
dc.date.none.fl_str_mv 2021
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/10259/11260
url https://hdl.handle.net/10259/11260
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Journal of Food Processing and Preservation. 2021; V. 45, n. 3, e15220
https://doi.org/10.1111/jfpp.15220
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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