2026-05-21T07:31:10Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/112602026-01-23T01:05:28Zcom_10259_4292com_10259_5086com_10259_2604col_10259_4293

Tamkutė, Laura 6cc7e905-a740-4eb9-a550-bc6964ad4e4d 500 Vaicekauskaitė, Rūta 9254c44b-f236-41cf-8ad5-767995188f51 500 Melero Gil, Beatriz 356 600 0000-0001-8982-8186 Rovira Carballido, Jordi 490 500 0000-0001-6664-9484 Venskutonis, Petras Rimantas 34da96d9-d7c3-4132-bd29-b302056d68d0 500 2026-01-22T08:13:49Z 2026-01-22T08:13:49Z 2021-03 0145-8892 https://hdl.handle.net/10259/11260 10.1111/jfpp.15220 1745-4549 The effects of different concentrations of defatted by supercritical CO2 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. The study was supported by the Research Council of Lithuania, grant no. S-MIP-17-100. application/pdf eng Wiley Journal of Food Processing and Preservation. 2021; V. 45, n. 3, e15220 https://doi.org/10.1111/jfpp.15220 Antimicrobial activity Aronia melanocarpa Berry pomace extract Cooked ham, Pathogenic bacteria Pork hamburgers Spoilage bacteria Tecnología de los alimentos Microbiología alimentaria Food-Microbiology Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion info:eu-repo/semantics/openAccess Journal of Food Processing and Preservation 45 3 THUMBNAIL Tamkute-jfpp_2021.pdf.jpg Tamkute-jfpp_2021.pdf.jpg IM Thumbnail image/jpeg 4160 https://riubu.ubu.es/bitstream/10259/11260/3/Tamkute-jfpp_2021.pdf.jpg ab8f0b96287fe3969a8d54923a536fba MD5 3 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/11260/2/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 2 ORIGINAL Tamkute-jfpp_2021.pdf Tamkute-jfpp_2021.pdf application/pdf 456143 https://riubu.ubu.es/bitstream/10259/11260/1/Tamkute-jfpp_2021.pdf c5fc1621bef9a75ca87041d52f6d41dd MD5 1 10259/11260 oai:riubu.ubu.es:10259/11260 2026-01-23 02:05:28.874 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIA0KQVVUT1JJWkEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSBkaWZ1bmRpciwgZGUgbWFuZXJhIGdyYXR1aXRhLCBlbCBjb250ZW5pZG8gZGUgbG9zIGFyY2hpdm9zIGRpZ2l0YWxlcyBxdWUgY29ycmVzcG9uZGVuIGFsIGRvY3VtZW50byBkZXNjcml0byBhbnRlcmlvcm1lbnRlLCBjb24gY2Fyw6FjdGVyIG5vIGV4Y2x1c2l2byB5IGRlIG1hbmVyYSBww7pibGljYSBlbiBhY2Nlc28gYWJpZXJ0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQsIHBhcmEgbG8gcXVlIGxhIEJpYmxpb3RlY2EgcHJvY2VkZXLDoSBhIGFyY2hpdmFybG9zIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwuIEFzaW1pc21vIGF1dG9yaXphIGEgbGEgVW5pdmVyc2lkYWQgZGUgQnVyZ29zIGEgcmVhbGl6YXIgbGFzIHRyYW5zZm9ybWFjaW9uZXMgbmVjZXNhcmlhcyBkZSBmb3JtYXRvLCBubyBkZSBjb250ZW5pZG8sIHBhcmEgZ2FyYW50aXphciBsYSBwcmVzZXJ2YWNpw7NuIHkgZWwgYWNjZXNvIGVuIGVsIGZ1dHVyby4NCg0KRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLg0KDQpMYSBjZXNpw7NuIGRlIGRlcmVjaG9zIGRlIGVzdGEgb2JyYSBzZSBlbmN1ZW50cmEgc3VqZXRhIGEgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3Iu