Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat

Abstract Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industrial steam-distilled oregano hydrolate acquired as by-products of essential oils purification were screened for t...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Alkmini Gavriil, Evangelia Zilelidou, Angelis-Evangelos Papadopoulos, Danae Siderakou, Konstantinos M. Kasiotis, Serkos A. Haroutounian, Chrysavgi Gardeli, Ilias Giannenas, Panagiotis N. Skandamis
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/6f09dbbbd9094ff0947726f4b4df7ddd
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:6f09dbbbd9094ff0947726f4b4df7ddd
record_format	dspace
spelling	oai:doaj.org-article:6f09dbbbd9094ff0947726f4b4df7ddd2021-11-14T12:24:37ZEvaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat10.1038/s41598-021-01251-02045-2322https://doaj.org/article/6f09dbbbd9094ff0947726f4b4df7ddd2021-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-01251-0https://doaj.org/toc/2045-2322Abstract Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industrial steam-distilled oregano hydrolate acquired as by-products of essential oils purification were screened for their in vitro antimicrobial activity against three Salmonella Typhimurium strains (4/74, FS8, FS115) at 4 and 37 °C. Susceptibility to the extracts was mainly plant- and temperature-dependent, though strain dependent effects were also observed. Industrial oregano hydrolate eliminated strains immediately after inoculation, exhibiting the highest antimicrobial potential. Hydro-distilled extracts eliminated/reduced Salmonella levels during incubation at 4 °C. At 37 °C, oregano, centrifuged oregano, thyme, calendula and basil were bactericidal while spearmint, rosemary and corn silk bacteriostatic. A strain-dependent effect was observed for laurel. The individual or combined effect of marinades and edible coatings prepared of industrial hydrolate and hydro-distilled oregano extracts with or without oregano essential oil (OEO) was tested in pork meat at 4 °C inoculated with FS8 strain. Lower in situ activity was observed compared to in vitro assays. Marinades and edible coatings prepared of industrial oregano hydrolate + OEO were the most efficient in inhibiting pathogen. Marination in oregano extract and subsequent coating with either 50% oregano extract + OEO or water + OEO enhanced the performance of oregano extract. In conclusion, by-products of oregano essential oil purification may be promising alternative antimicrobials to pork meat stored under refrigeration when applied in the context of multiple hurdle approach.Alkmini GavriilEvangelia ZilelidouAngelis-Evangelos PapadopoulosDanae SiderakouKonstantinos M. KasiotisSerkos A. HaroutounianChrysavgi GardeliIlias GiannenasPanagiotis N. SkandamisNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Alkmini Gavriil Evangelia Zilelidou Angelis-Evangelos Papadopoulos Danae Siderakou Konstantinos M. Kasiotis Serkos A. Haroutounian Chrysavgi Gardeli Ilias Giannenas Panagiotis N. Skandamis Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat
description	Abstract Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industrial steam-distilled oregano hydrolate acquired as by-products of essential oils purification were screened for their in vitro antimicrobial activity against three Salmonella Typhimurium strains (4/74, FS8, FS115) at 4 and 37 °C. Susceptibility to the extracts was mainly plant- and temperature-dependent, though strain dependent effects were also observed. Industrial oregano hydrolate eliminated strains immediately after inoculation, exhibiting the highest antimicrobial potential. Hydro-distilled extracts eliminated/reduced Salmonella levels during incubation at 4 °C. At 37 °C, oregano, centrifuged oregano, thyme, calendula and basil were bactericidal while spearmint, rosemary and corn silk bacteriostatic. A strain-dependent effect was observed for laurel. The individual or combined effect of marinades and edible coatings prepared of industrial hydrolate and hydro-distilled oregano extracts with or without oregano essential oil (OEO) was tested in pork meat at 4 °C inoculated with FS8 strain. Lower in situ activity was observed compared to in vitro assays. Marinades and edible coatings prepared of industrial oregano hydrolate + OEO were the most efficient in inhibiting pathogen. Marination in oregano extract and subsequent coating with either 50% oregano extract + OEO or water + OEO enhanced the performance of oregano extract. In conclusion, by-products of oregano essential oil purification may be promising alternative antimicrobials to pork meat stored under refrigeration when applied in the context of multiple hurdle approach.
format	article
author	Alkmini Gavriil Evangelia Zilelidou Angelis-Evangelos Papadopoulos Danae Siderakou Konstantinos M. Kasiotis Serkos A. Haroutounian Chrysavgi Gardeli Ilias Giannenas Panagiotis N. Skandamis
author_facet	Alkmini Gavriil Evangelia Zilelidou Angelis-Evangelos Papadopoulos Danae Siderakou Konstantinos M. Kasiotis Serkos A. Haroutounian Chrysavgi Gardeli Ilias Giannenas Panagiotis N. Skandamis
author_sort	Alkmini Gavriil
title	Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat
title_short	Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat
title_full	Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat
title_fullStr	Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat
title_full_unstemmed	Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat
title_sort	evaluation of antimicrobial activities of plant aqueous extracts against salmonella typhimurium and their application to improve safety of pork meat
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/6f09dbbbd9094ff0947726f4b4df7ddd
work_keys_str_mv	AT alkminigavriil evaluationofantimicrobialactivitiesofplantaqueousextractsagainstsalmonellatyphimuriumandtheirapplicationtoimprovesafetyofporkmeat AT evangeliazilelidou evaluationofantimicrobialactivitiesofplantaqueousextractsagainstsalmonellatyphimuriumandtheirapplicationtoimprovesafetyofporkmeat AT angelisevangelospapadopoulos evaluationofantimicrobialactivitiesofplantaqueousextractsagainstsalmonellatyphimuriumandtheirapplicationtoimprovesafetyofporkmeat AT danaesiderakou evaluationofantimicrobialactivitiesofplantaqueousextractsagainstsalmonellatyphimuriumandtheirapplicationtoimprovesafetyofporkmeat AT konstantinosmkasiotis evaluationofantimicrobialactivitiesofplantaqueousextractsagainstsalmonellatyphimuriumandtheirapplicationtoimprovesafetyofporkmeat AT serkosaharoutounian evaluationofantimicrobialactivitiesofplantaqueousextractsagainstsalmonellatyphimuriumandtheirapplicationtoimprovesafetyofporkmeat AT chrysavgigardeli evaluationofantimicrobialactivitiesofplantaqueousextractsagainstsalmonellatyphimuriumandtheirapplicationtoimprovesafetyofporkmeat AT iliasgiannenas evaluationofantimicrobialactivitiesofplantaqueousextractsagainstsalmonellatyphimuriumandtheirapplicationtoimprovesafetyofporkmeat AT panagiotisnskandamis evaluationofantimicrobialactivitiesofplantaqueousextractsagainstsalmonellatyphimuriumandtheirapplicationtoimprovesafetyofporkmeat
_version_	1718429232809377792

Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat

Ejemplares similares