首页    期刊浏览 2024年12月05日 星期四
登录注册

文章基本信息

  • 标题:Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review
  • 本地全文:下载
  • 作者:Leticia Aline Gonçalves ; José M. Lorenzo ; Marco Antonio Trindade
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:7
  • 页码:1469
  • DOI:10.3390/foods10071469
  • 出版社:MDPI Publishing
  • 摘要:The use of antimicrobials in meat products is essential for maintaining microbiological stability. The reformulation by substituting synthetic additives for natural ones is an alternative to provide cleaner label products. Therefore, this work performed a literature search about extracts from fruits and agro-industrial waste with antimicrobial activity that can be applied in meat products. Jabuticaba waste extracts are excellent sources of anthocyanins with antimicrobial and pigmentation potential, capable of being applied in meat products such as fresh sausage, without compromising sensory attributes. Residue from grapes is rich in antimicrobial phytochemicals, mainly catechins, epicatechins, gallic acid and procyanidins. Extracts from different grape by-products and cultivars showed inhibition of Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157: H7 and other bacterial strains. Antimicrobial effects against L. monocytogenes, Bacillus cereus, S. aureus and E. coli O157: H7 were identified in Opuntia extracts. In addition, its application in hamburgers reduced (p < 0.05) aerobic mesophilic bacteria, Enterobacteriaceae and Pseudomonas sp. counts, and at a concentration of 2.5%, improved the microbiological stability of salami without causing sensory and texture changes. These data reinforce the possibility of substituting synthetic preservatives for natural versions, a growing trend that requires researching effective concentrations to maintain the sensory and technological properties.
  • 关键词:Opuntia ficus-indica ; Myrciaria cauliflora ; Vitis sp.; microbiological stability; sensory properties; cleaner label Opuntia ficus-indica ; Myrciaria cauliflora ; Vitis sp;; microbiological stability ; sensory properties ; cleaner label
国家哲学社会科学文献中心版权所有