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dc.contributor.authorReyes, Jorge F.
dc.contributor.authorDiez Mate, Ana Mª 
dc.contributor.authorMelero Gil, Beatriz 
dc.contributor.authorRovira Carballido, Jordi 
dc.contributor.authorJaime Moreno, Isabel 
dc.date.accessioned2023-03-23T08:06:38Z
dc.date.available2023-03-23T08:06:38Z
dc.date.issued2022-08
dc.identifier.urihttp://hdl.handle.net/10259/7587
dc.description.abstractThe 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.en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherMDPIen
dc.relation.ispartofFoods. 2022, V. 11, n. 15, 2352en
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectSimira ecuadorensis extracten
dc.subjectAntimicrobial activityen
dc.subjectPathogenic bacteriaen
dc.subjectSpoilage bacteriaen
dc.subjectChicken brothen
dc.subjectFish hamburgersen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleAntimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Productsen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.3390/foods11152352
dc.identifier.doi10.3390/foods11152352
dc.identifier.essn2304-8158
dc.journal.titleFoodsen
dc.volume.number11es
dc.issue.number15es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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