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Black chokeberry ( Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
Author(s) -
Tamkutė Laura,
Vaicekauskaitė Rūta,
Gil Beatriz M.,
Rovira Carballido Jordi,
Venskutonis Petras Rimantas
Publication year - 2021
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.15220
Subject(s) - pomace , food science , antimicrobial , chemistry , generally recognized as safe , nisin , bacteria , food spoilage , pathogenic bacteria , listeria monocytogenes , ingredient , biology , genetics , organic chemistry
The effects of different concentrations of defatted by supercritical CO 2 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.