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Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage
Author(s) -
Rubab Momna,
Chelliah Ramachandran,
Saravanakumar Kandasamy,
Barathikannan Kaliyan,
Wang MyeongHyeon,
Oh DeogHwan
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14240
Subject(s) - brassica rapa , antimicrobial , food science , food spoilage , preservative , shelf life , chemistry , food preservatives , biology , microbiology and biotechnology , brassica , bacteria , botany , genetics
Abstract This study dealt about the volatile profile of Brassica rapa subsp. pekinensis (BRARP) using gas chromatography‐mass spectrometry (GC‐MS) and computer‐based molecular docking method. Its antimicrobial effect was also evaluated to determine the bioactive potential of BRARP (1.5% and 2% w/v) extract on the shelf life of beef for 16 days of refrigeration storage. The Caenorhabditis elegans was used as an in vivo model for chemotaxis and colonization in the intestinal lumen of the worm. The 1,2‐benzenedicarboxylic acid was the major bioactive compound revealed by the molecular docking method. The C. elegans model shows that extract was not cytotoxic; however, shows beneficial effect by reducing the E. coli O157 population in the gut of worm. The 2% BRARAP samples maintained significantly lower values ( p < .05) for all quality attributes compared to control throughout storage. Thus, 2% of BRARP could be used as an effective natural antimicrobial agent for improving the microbiological safety of beef. Practical applications With the increasing demand for natural ingredients as an alternative to synthetic antimicrobial agents or preservative in food processing, the quest for innovative newer bioactive compounds is increasing. Recently, few researchers have explored the potential of using BRARP, a natural extract as an effective antimicrobial for controlling foodborne pathogens. The results of the present investigation explore the antimicrobial efficacy of BRARP in raw beef meat. The results suggested that BRARP can reduce the meat spoilage losses and maintain the shelf life in all quality attributes, and thus it can be used as a natural antimicrobial agent in the meat industry.