RT info:eu-repo/semantics/article
T1 Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products
A1 Reyes, Jorge F.
A1 Diez Mate, Ana Mª
A1 Melero Gil, Beatriz
A1 Rovira Carballido, Jordi
A1 Jaime Moreno, Isabel
K1 Simira ecuadorensis extract
K1 Antimicrobial activity
K1 Pathogenic bacteria
K1 Spoilage bacteria
K1 Chicken broth
K1 Fish hamburgers
K1 Alimentos
K1 Food
AB The objective of this work was to evaluate the antimicrobial potential of different extracts ofSimira 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 wereobtained under different processes. Initially, their antimicrobial activities were evaluated against awide group of microorganisms consisting of 20 pathogenic and spoilage microbial strains found infoods through the agar diffusion method. Then, the extracts with the best yields and antimicrobialproperties against microorganisms of greatest interest were selected to determine their effect onmodel foods preserved under normal commercial conditions through challenge tests. Spray-driedand 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 spoilagemicroorganism frequently found in fish. One solid and one liquid were chosen as model foods:burger and broth, respectively. Campylobacter jejuni and Shewanella putrefaciens were effectivelyinhibited by the four extracts with minimum inhibitory concentration (MIC) of 80 mg/mL. Bacilluscereus, Yersinia enterocolitica, Clostridium perfringens, and Leuconostoc mesenteroides were also inhibitedby 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, itwas quite effective on C. jejuni in broth. The spray-dried extract significantly decreased the pH of thechicken burgers, while the ethanolic extract had a slight impact on the pH of the fish burgers. Thepresence of antibacterial effects revealed that the S. ecuadorensis extracts could be potentially used infood preservation and as a natural antimicrobial.
PB MDPI
YR 2022
FD 2022-08
LK http://hdl.handle.net/10259/7587
UL http://hdl.handle.net/10259/7587
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 26-abr-2024