利用藻类提取物作为天然抗菌剂和抗氧化剂,用于控制肉制品中的食源细菌
Gamal M Hamad1, Haneen Samy2, Taha Mehany1
1Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt.
Foods (Basel, Switzerland)
|September 9, 2023
概括
这项研究研究了三种藻类作为天然食品防腐剂的抗菌潜力. 帕迪纳 (Padina pavonica) 提取物表现出显著的抗菌和抗氧化活性,在肉制品中被证明是安全有效的.
科学领域:
- 海洋生物学 海洋生物学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 藻类越来越多地被认为具有作为天然抗菌剂的潜力.
- 肉制品中的病原细菌对食品安全构成重大风险.
- 探索天然食品防腐剂对于减少合成添加剂的使用至关重要.
研究的目的:
- 为了评估Padina pavonica,Hormophysa cuneiformis和Corallina officinalis提取物作为食品防腐剂的有效性.
- 评估这些藻类提取物对各种肉制品中常见的食源性病原体的抗菌活性.
- 为了确定Padina pavonica提取物对潜在食品应用的抗氧化能力和安全性.
主要方法:
- 从三种藻类中提取生物活性化合物.
- 在实验室测试抗菌活性对细菌大麦菌,金黄色葡萄球菌,大肠杆菌,杆菌 pyogenes,沙门氏菌 spp. 和Klebsiella pneumoniae.
- 使用 Askorbic 酸作为基准来确定和黄含量以及抗氧化活性 (IC50).
- 在不同度的牛肉汉堡上应用Padina pavonica提取物,然后进行细菌抑制评估,细胞毒性测试和感官评估.
主要成果:
- 帕迪娜·帕沃尼卡 (Padina pavonica) 对所有测试的病原体表现出最强的广泛抗菌活性.
- 帕迪纳帕沃尼卡提取物显示出显著的和黄酸含量和显著的抗氧化活性.
- 随着时间的推移,Padina pavonica提取物的度增加增强了牛肉汉堡中的细菌抑制.
- 细胞毒性测试证实了Padina pavonica提取物的安全性,感官评估表明其在肉制品中的接受性令人满意.
结论:
- 帕迪纳帕沃尼卡提取物是一种有前途的天然食品防腐剂,具有强大的抗菌和抗氧化特性.
- 提取物是安全的消费,并可以有效地抑制肉制品中的致病细菌.
- 进一步研究帕迪纳·帕沃尼卡作为食品防腐剂的大规模应用是有必要的.
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