2026-04-18T04:38:48Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/75872023-03-24T01:05:15Zcom_10259_4292com_10259_5086com_10259_2604col_10259_4293

Reyes, Jorge F. Diez Mate, Ana Mª Melero Gil, Beatriz Rovira Carballido, Jordi Jaime Moreno, Isabel Simira ecuadorensis extract Antimicrobial activity Pathogenic bacteria Spoilage bacteria Chicken broth Fish hamburgers The objective of this work was to evaluate the antimicrobial potential of different extracts of Simira ecuadorensis, a characteristic plant of Ecuador, and to validate its potential as a food preservative. Four extracts referred to as ethanol, ethanol-water (50:50 v/v), spray-dried, and freeze-dried were obtained under different processes. Initially, their antimicrobial activities were evaluated against a wide group of microorganisms consisting of 20 pathogenic and spoilage microbial strains found in foods through the agar diffusion method. Then, the extracts with the best yields and antimicrobial properties against microorganisms of greatest interest were selected to determine their effect on model foods preserved under normal commercial conditions through challenge tests. Spray-dried and ethanol-water extracts were tested for their ability to inhibit C. jejuni in chicken model products, where is a common pathogen and Shew. putrefaciens in fish model products as it is a spoilage microorganism frequently found in fish. One solid and one liquid were chosen as model foods: burger and broth, respectively. Campylobacter jejuni and Shewanella putrefaciens were effectively inhibited by the four extracts with minimum inhibitory concentration (MIC) of 80 mg/mL. Bacillus cereus, Yersinia enterocolitica, Clostridium perfringens, and Leuconostoc mesenteroides were also inhibited by ethanolic extract. The ethanol-water extract showed greater antimicrobial activity in fish products, whereas spray-dried extract had low growth inhibition of C. jejuni in chicken burgers; however, it was quite effective on C. jejuni in broth. The spray-dried extract significantly decreased the pH of the chicken burgers, while the ethanolic extract had a slight impact on the pH of the fish burgers. The presence of antibacterial effects revealed that the S. ecuadorensis extracts could be potentially used in food preservation and as a natural antimicrobial. 2023-03-23 2023-03-23 2022-08 info:eu-repo/semantics/article http://hdl.handle.net/10259/7587 10.3390/foods11152352 2304-8158 eng Foods. 2022, V. 11, n. 15, 2352 https://doi.org/10.3390/foods11152352 http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional MDPI