Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against fo...

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Autores principales:	Chrysanthi Mitsagga, Konstantinos Petrotos, Ioannis Giavasis
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	olive fruit extract pomegranate pulp extract orange pulp extract novel antimicrobials natural preservatives foodborne pathogens Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/8f98fbc939224732b2b9d9d0d8ebd9f7
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spelling	oai:doaj.org-article:8f98fbc939224732b2b9d9d0d8ebd9f72021-11-25T18:29:22ZAntimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices10.3390/molecules262270381420-3049https://doaj.org/article/8f98fbc939224732b2b9d9d0d8ebd9f72021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/7038https://doaj.org/toc/1420-3049Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against <i>E. coli</i>, <i>S. typhimurium,</i> and <i>L. monocytogenes</i> in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that <i>S. typhimurium</i> was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (<i>Aspergillus niger</i>, <i>Penicillium italicum</i>, <i>Rhodotorula mucilaginosa</i>) in both yogurt and tomato juice samples, where it reduced fungal growth by 1–2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.Chrysanthi MitsaggaKonstantinos PetrotosIoannis GiavasisMDPI AGarticleolive fruit extractpomegranate pulp extractorange pulp extractnovel antimicrobialsnatural preservativesfoodborne pathogensOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 7038, p 7038 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	olive fruit extract pomegranate pulp extract orange pulp extract novel antimicrobials natural preservatives foodborne pathogens Organic chemistry QD241-441
spellingShingle	olive fruit extract pomegranate pulp extract orange pulp extract novel antimicrobials natural preservatives foodborne pathogens Organic chemistry QD241-441 Chrysanthi Mitsagga Konstantinos Petrotos Ioannis Giavasis Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices
description	Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against <i>E. coli</i>, <i>S. typhimurium,</i> and <i>L. monocytogenes</i> in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that <i>S. typhimurium</i> was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (<i>Aspergillus niger</i>, <i>Penicillium italicum</i>, <i>Rhodotorula mucilaginosa</i>) in both yogurt and tomato juice samples, where it reduced fungal growth by 1–2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.
format	article
author	Chrysanthi Mitsagga Konstantinos Petrotos Ioannis Giavasis
author_facet	Chrysanthi Mitsagga Konstantinos Petrotos Ioannis Giavasis
author_sort	Chrysanthi Mitsagga
title	Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices
title_short	Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices
title_full	Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices
title_fullStr	Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices
title_full_unstemmed	Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices
title_sort	antimicrobial properties of lyophilized extracts of olive fruit, pomegranate and orange peel extracts against foodborne pathogenic and spoilage bacteria and fungi in vitro and in food matrices
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/8f98fbc939224732b2b9d9d0d8ebd9f7
work_keys_str_mv	AT chrysanthimitsagga antimicrobialpropertiesoflyophilizedextractsofolivefruitpomegranateandorangepeelextractsagainstfoodbornepathogenicandspoilagebacteriaandfungiinvitroandinfoodmatrices AT konstantinospetrotos antimicrobialpropertiesoflyophilizedextractsofolivefruitpomegranateandorangepeelextractsagainstfoodbornepathogenicandspoilagebacteriaandfungiinvitroandinfoodmatrices AT ioannisgiavasis antimicrobialpropertiesoflyophilizedextractsofolivefruitpomegranateandorangepeelextractsagainstfoodbornepathogenicandspoilagebacteriaandfungiinvitroandinfoodmatrices
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Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

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