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•Red propolis hydroalcoholic extract (RPHE) inhibited oxidation of tilapia salami.•0,4% RPHE inhibited putrefaction of tilapia salami.•RPHE showed weak bactericidal activity against ...the starter culture.•Tilapia salami with 0.4% RPHE was sensorially well accepted.•RPHE has the potential to replace the synthetic preservative BHT.
To reduce the number of preservatives in foods, this study evaluated the oxidative, microbiological, and sensory stability of fish salami containing a red propolis hydroalcoholic extract (RPHE) in place of the butyl hydroxytoluene (BHT) antioxidant. Initially, the RPHE was characterized chemically and biologically. Subsequently, the antimicrobial and physicochemical activity of the most accepted salami formulation in sensory analysis (F3 = 0.4% RPHE) and of the control formulations (F1 = 0.01% BHT and F5 = without antioxidant) were evaluated during the maturation. RPHE showed promising biological activity. 16 chemical compounds were identified in the RPHE, including the chemical marker formononetin. Salami with 0.4% RPHE showed high sensory acceptance and effectively delayed deterioration (19.67 mg TVB-N 100/g) and lipid oxidation of salami (0.7 mg MDA eq/kg). The use of RPHE as a natural preservative is promising to produce fish salami.
This study evaluated the synergistic effect of chitosan coating and clove essential oil (CEO, Syzygium aromaticum) on the preservation of frozen tambaqui (Colossoma macropomum) fillets. Fillets were ...divided into five groups and subjected to the following treatments by immersion: chitosan, chitosan+CEO (at two different concentrations), and controls, butylated hydroxytoluene (BHT; a commercial antioxidant) and water. Following treatments, fillets were individually packaged using polyethylene plastic film and were stored at −18 °C. Physico-chemical (pH, moisture, and lipid oxidation), microbiological (cultivable psychrotrophic bacteria), and sensory analyses were performed for 120 days. Treatments with chitosan 2% and chitosan+CEO (0.16% and 0.08%, respectively) effectively delayed lipid oxidation (<0.83 mg eq. kg MDA−1), inhibited the growth of culturable psychrotrophic bacteria, and reduced pH and moisture at 120 days (p < 0.05). Sensory analysis revealed that tasters preferred the chitosan-treated and control fillets (p = 0.1661) to the chitosan+CEO-treated fillets (p = 0.05192), as all gave these fillets scores > 5 (i.e. liked the fillet). Based on these results, the combination of chitosan and CEO shows promise as a natural preservative as it can inhibit the chemical and microbial deterioration of frozen tambaqui fillets, and could potentially be used to preserve the fillets of other fish.
•Chitosan and clove essential oil (CEO) coating were used for the preservation of frozen tambaqui fillets.•The synergism of chitosan+CEO has an effective anti-oxidant activity on frozen fillets.•Chitosan+CEO coating has antimicrobial activity and extend the shelf life of fillets.•The use of CEO in edible coating affected the flavor profile of fillets.
Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a ...commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Staphylococcus carnosus, was evaluated for resistance to antimicrobials, low pH values and bile salts; production of gas and capsules; acidification capacity; and growth after exposure to different pH values, temperatures, and curing salts. The antagonistic capacity was also assessed against Escherichia coli ATCC25922, Salmonella Enteritidis ATCC13076, Vibrio parahaemolyticus, Staphylococcus aureus ATCC43300, Enterococcus faecalis ATCC29212, and Listeria monocytogenes CERELA. The starter culture was susceptible to all tested antimicrobials and strongly inhibited pathogenic strains, with inhibition halos diameters > 30 mm. The culture was resistant to all concentrations of bile salts tested, did not produce gas or capsules, and could grow within a temperature range of 15 °C to 35 °C in saline medium containing healing salts (nitrite/nitrate). Although, the inability of the culture to withstand low pH, indicating intolerance to stomach acidity, limits its use as a live probiotic, beneficial health effects may be derived from the inactivated culture.
Green banana flour (GBF) and hydroalcoholic extract of red propolis (HERP) imporve the nutricional quality and preservation of fish nuggets. The nuggets were formulated using 13% of GBF and different ...concentrations (0%, 0.4%, 0.6%, and 0.8%) of the HERP, while the control was without the addition of GBF and HERP. The addition of the HERP influenced (p < .05) the acceptance of the sensory attributes, with an acceptability index > 70%. The nuggets containing 0.4% of HERP presented ash, lipid, resistant starch, and polyphenol contents superior (p < .05) to the commercial brand fish nugget sample. After 15 days stored at 4°C, the nuggets treated with the HERP presented lower lipid oxidation and psychrotrophic counts, when compared to samples added with sodium erythorbate. The use of GBF improved the nutritional quality of the fish nuggets and EHPV reduced the lipid oxidation of the samples.
Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a ...commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Staphylococcus carnosus, was evaluated for resistance to antimicrobials, low pH values and bile salts; production of gas and capsules; acidification capacity; and growth after exposure to different pH values, temperatures, and curing salts. The antagonistic capacity was also assessed against Escherichia coli ATCC25922, Salmonella Enteritidis ATCC13076, Vibrio parahaemolyticus, Staphylococcus aureus ATCC43300, Enterococcus faecalis ATCC29212, and Listeria monocytogenes CERELA. The starter culture was susceptible to all tested antimicrobials and strongly inhibited pathogenic strains, with inhibition halos diameters > 30 mm. The culture was resistant to all concentrations of bile salts tested, did not produce gas or capsules, and could grow within a temperature range of 15 °C to 35 °C in saline medium containing healing salts (nitrite/nitrate). Although, the inability of the culture to withstand low pH, indicating intolerance to stomach acidity, limits its use as a live probiotic, beneficial health effects may be derived from the inactivated culture.
•Cyclolaudenol was the major constituent of the green propolis extract.•Brazilian green propolis showed great potencial for fish bilayer coating.•Antibacterial and antioxidant activity of propolis ...aid in the conservation of fish fillets.•The sodium alginate bilayer coating showed high sensorial acceptance.
Fish deterioration imposes great economic losses and serious human health hazards. The objective of this work was to evaluate the effect of a sodium alginate bilayer coating incorporated to the green propolis extract in shelf-life, physical–chemical properties, microbiological properties and sensory acceptance of Colossoma macropomum fillets. Additionally, the chemical composition, along with the antioxidant and antibacterial activities of Brazilian green propolis extract (GPE) were investigated. GPE showed promising antioxidant and antibacterial activities. Twenty-seven metabolites were identified by gas chromatography (GC–MS), which mainly comprised terpenoids (52.14%). Cyclolaudenol was the major constituent of the GPE and it is described for the first time in green propolis extracts. C. macropomum fillets treated with the sodium alginate bilayer coating showed high sensory acceptance, reduced microbial deterioration and extended shelf-life (up to 11 days) during cold storage. Taken together, these results show that GPE can be a great alternative of a natural preservative for fish coating.
Este estudo teve como objetivo quantificar Vibrio spp. e avaliar o perfil de suscetibilidade antimicrobiana e fatores de virulência em cepas de Vibrio parahaemolyticus em amostras de ostras em dois ...estuários do Baixo Sul da Bahia. As coletas foram realizadas no período de junho de 2015 a janeiro de 2016, com coletas de ostras provenientes de bancos naturais (E1) e coletas de água e ostras provenientes de cultivo (E2). Para a quantificação de Vibrio spp. usou-se o número mais provável (NMP) e a caracterização de V. parahaemolyticus o marcador (espécie-específica) gene tl. A patogenicidade foi observada com o teste de Kanagawa e presença dos genes tdh, trh e ure. Para o perfil de suscetibilidade antimicrobiana foram usados 15 antimicrobianos (método disco difusão), produção de enzimas β-lactamases e presença dos genes blaTEM, blaSHV e blaCTX-M. A densidade máxima de Vibrio spp. em ostras de cultivo foi de log 4,70 NMP g-1 e de extrativismo log 6,10 NMP g-1, sendo a temperatura a variável que mais influenciou na presença dos microrganismos na área de cultivo (E2). O gene tl foi encontrado em 71% dos isolados, sem a presença dos genes tdh, trh e ure. Todas as cepas de V. parahaemolyticus foram Kanagawa negativo. Elevada resistência antimicrobiana foi observada aos antimicrobianos betalactí¢micos (cefalotina - 72% e ampicilina - 60%) e aminoglicosídeos (amicacina - 64%), com multirresistência em 88% das cepas de V. parahaemolyticus, e dessas, em 68% a resistência era mediada por plasmídeos. Fenotipicamente não foi observada produção de enzimas β-lactamases, embora tenha sido observado a presença de genes blaTEM. O caráter de multirresistência sobretudo por plasmídeos em cepas de V. parahaemolyticus aumenta a preocupação de bactérias autóctones do meio marinho, pois compromete o controle de infecção por esta bactéria em moluscos bivalves.
The objective of this work was to prepare and characterize liposomes containing co-encapsulated ascorbic acid (AA) and ascorbyl palmitate (AP), as well as to evaluate their stability, cytotoxicity, ...antioxidant, and antimicrobial activity. Through the pre-formulation studies, it was possible to improve the formulation, as leaving it more stable and with a greater antioxidant activity, resulting in a formulation designated LIP-AAP, with 161 nm vesicle size, 0.215 polydispersity index, −31.7 mV zeta potential, and pH of 3.34. Encapsulation efficiencies were 37% for AA and 79% for AP, and the content was 1 mg/mL for each compound. The optimized liposomes demonstrated stability under refrigeration for 60 days, significant antioxidant activity (31.4 μMol of TE/mL), and non-toxicity, but no antimicrobial effects against bacteria and fungi were observed. These findings confirm that the co-encapsulated liposomes are potent, stable antioxidants that maintain their physical and chemical properties under optimal storage conditions.
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•Computer simulation confirmed favorable interactions for formulation development (LIP-AAP).•Enhancements of LIP-AAP: pre-formulation studies select phase, method, antioxidant, and active.•Liposomes co-encapsulating AA and AP show potent antioxidant activity.•LIP-AAP preserves cell viability, DNA, reduces radicals, showing non-toxicity.•Extended physicochemical stability of LIP-AAP under refrigeration ensures practical potential.
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