Department of Food Science and Human Nutrition, School of Agricultural Sciences, Karditsa Campus, University of Thessaly, Terma Odou N. Temponera, 43100 Karditsa, Greece.
Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece.
Molecules. 2021 Nov 21;26(22):7038. doi: 10.3390/molecules26227038.
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 , and in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that 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 (, , ) 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.
几种含有不同浓度橄榄、石榴和橙子果肉提取物的新型抗菌剂是由农业副产物制成的，经过冷冻干燥后，其抗菌活性和潜在协同作用在体外和食品样品中进行了评估，以对抗食源性致病菌和腐败菌和真菌。测试细菌的最低抑菌浓度为 7.5%或 10%，而真菌在 10%或更高浓度下被抑制。与不含抗菌剂的对照相比，所有测试的抗菌粉末都不同程度地降低了细菌和酵母培养物的光密度，并且含有至少 90%橄榄提取物的提取物也限制了真菌的菌丝生长。在接种了病原体和腐败细菌和真菌的食品样品中，100%的橄榄油提取物对新鲜汉堡和奶酪涂抹样品中的 、 和 （抑制率为 0.6 至 1.8 log cfu/g）的抑制作用最强，除了 90%橄榄油和 10%石榴提取物在汉堡中对 的抑制作用更好。后一种提取物在控制酸奶和番茄汁样品中接种真菌（、和 ）的生长方面也最有效，在储存期结束时，其真菌生长减少了 1-2.2 log cfu/g。结果表明，这些新型包封提取物可以作为广谱天然抗菌剂，以替代食品和化妆品中的合成防腐剂。
