Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C Str., 02-776 Warsaw, Poland.
Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C Str., 02-776 Warsaw, Poland.
Molecules. 2020 Mar 17;25(6):1365. doi: 10.3390/molecules25061365.
The aim of the present study was to determine the antioxidant and antimicrobial properties in freeze-dried extracts of rose fruits () obtained using various extraction techniques and to determine the effect of a selected extract on bacterial survival in model fluids imitating protein food. Ethanolic extracts from rose fruits showed higher antioxidant activity compared to other tested extracts. The rose fruits aqueous extract showed the highest inhibitory activity against most of the 10 bacterial strains tested. From the group of Gram-positive bacteria, the strain proved to be the most sensitive to the action of the rose extract. From the Gram-negative bacteria: and were the most sensitive. The reduction in the number of bacterial cells in matrices imitating protein food depended on the concentration of the aqueous extract used. However, at none of the concentrations used was a complete inhibition of bacterial growth observed. We have confirmed that the traditional extraction and freeze-drying of rose fruits is still suitable for the food industry due to obtaining extracts with good antibacterial and antioxidant properties and the use of bio-solvents, such as water or ethanol, which are easily available in high purity and completely biodegradable.
本研究旨在确定采用不同提取技术获得的冻干玫瑰果实（）提取物的抗氧化和抗菌特性，并确定选定提取物对模拟蛋白质食品的模型液中细菌存活的影响。与其他测试提取物相比，玫瑰果实的乙醇提取物表现出更高的抗氧化活性。玫瑰果实水提取物对测试的 10 种细菌菌株中的大多数表现出最高的抑制活性。在革兰氏阳性菌中， 菌株被证明对玫瑰提取物的作用最敏感。在革兰氏阴性菌中： 和 最敏感。在模仿蛋白质食品的基质中，细菌细胞数量的减少取决于所用的水提物的浓度。然而，在所使用的浓度下，均未观察到细菌生长的完全抑制。我们已经证实，由于获得了具有良好抗菌和抗氧化特性的提取物，并且使用了生物溶剂（如水或乙醇），而这些溶剂在高纯度下很容易获得且完全可生物降解，因此传统的玫瑰果实提取和冻干仍然适用于食品工业。
