Daoutidou Maria, Plessas Stavros, Alexopoulos Athanasios, Mantzourani Ioanna
Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
Foods. 2021 Feb 24;10(3):486. doi: 10.3390/foods10030486.
Herbal and plant extracts are being applied to a wide range of foods against different types of foodborne pathogens. In the present study, ethanolic and aqueous extracts of different concentrations (5% , 10% , and 20% ) from cranberry (), black chokeberry (), and pomegranate ( L.) plants were applied in five concentrations (62.5 to 1000 mg/mL) against foodborne strains of , and . The results revealed that a low concentration of solvents (5% ) did not exhibit decreased antimicrobial activity in comparison with higher solvent concentrations (10% and 20% ). Additionally, both aqueous and ethanolic extracts were highly effective against pathogens even in their low concentrations (62.5 mg/mL and 125 mg/mL). Likewise the extracts exhibited promising results (aqueous extracts of pomegranate, cranberry, and black chokeberry in a food-compatible concentration of 2% ) were applied to raw pork meatball production, and their antimicrobial activity was recorded versus , total mesophilic bacteria (TMB), lactic acid bacteria (LAB), spp., spp., and yeasts/molds. The outcome demonstrated that meatballs that contained aqueous extracts of pomegranate were more resistant to spoilage compared to all of the other samples, as it was preserved for more days. Likewise, these extracts of a plant origin could be used as natural preservatives in meat products, even in their low concentrations.
草药和植物提取物正被应用于多种食品中，以对抗不同类型的食源性病原体。在本研究中，从蔓越莓、黑果腺肋花楸和石榴植物中提取的不同浓度（5%、10%和20%）的乙醇提取物和水提取物，以五种浓度（62.5至1000毫克/毫升）用于对抗食源性病原体、和的菌株。结果表明，与较高溶剂浓度（10%和20%）相比，低浓度溶剂（5%）并未表现出抗菌活性降低。此外，水提取物和乙醇提取物即使在低浓度（62.5毫克/毫升和125毫克/毫升）下对病原体也具有高效性。同样，提取物也展现出了良好的效果（石榴、蔓越莓和黑果腺肋花楸的水提取物在2%的食品兼容浓度下）被应用于生猪肉丸子的生产，并记录了它们对、总嗜温菌（TMB）、乳酸菌（LAB）、 属、 属以及酵母/霉菌的抗菌活性。结果表明，含有石榴水提取物的丸子比所有其他样品更耐腐败，因为其保存时间更长。同样，这些植物来源的提取物即使在低浓度下也可作为肉类产品中的天然防腐剂。
