کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5767400 1628389 2017 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antibacterial activity of cranberry juice concentrate on freshness and sensory quality of ready to eat (RTE) foods
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Antibacterial activity of cranberry juice concentrate on freshness and sensory quality of ready to eat (RTE) foods
چکیده انگلیسی


- Cranberry concentrated juice showed the antibacterial effects on Gram-positive and Gram-negative bacteria.
- Phenolic compounds present in cranberry juice had important role in antimicrobial activities.
- Cranberry juice used as a coating did not affect the sensorial properties of red peppers.

Ready-to-eat (RTE) foods are not further treated before consumption in such a way that may significantly reduce the microbial load, therefore the risk of foodborne disease must be considered. In this regard, the use of natural antimicrobial compounds is an interesting method to be considered. On this topic, the antibacterial activity of cranberry juice concentrate (CJC) have been evaluated in vitro and in situ against 3 foodborne pathogenic bacteria. Results showed a high antimicrobial effect with a noticeable inhibition capacity against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium. Acid sensitivity studies of bacteria indicated that at the same pH level (pH = 2.4) in presence of organic acid solution (citric and quinic acids), cranberry juice concentrate showed greater antibacterial effects than the acids due to their phenolic compounds. In situ studies showed 2.5, 1.8 and 5 log reduction of E. coli, L. monocytogenes and S. typhimurium, respectively in presence of cranberry juice concentrate, on pre-cut red peppers after 7 days of storage at 4 °C. A total inhibition of L. monocytogenes on fresh cranberry fruits in primary day of storage, was observed. Cranberries treated with CJC also showed a 3 log reduction of S. typhimurium after 4 days of storage at 4 °C. The results suggest that CJC can be an effective preservation, source of natural antibacterial, to protect the RTE foods from foodborne pathogens contamination without effecting on sensorial properties of treated samples and allow to maintain the freshness, sensory and the nutritional quality of RTE foods.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 75, May 2017, Pages 134-144
نویسندگان
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