Antimicrobial protection of minced pork meat with the use of Swamp Cranberry (Vaccinium oxycoccos L.) fruit and pomace extracts

Abstract

The objective of the study was to determine the antimicrobial activity of Swamp Cranberry () fruit and pomace extracts (FSCE and PSCE) and their efficiency in minced pork meat. Ethanol (96 and 40%) and water were used for raw material extraction. Organic acids, flavonols, terpenes and stilbenes composition of the extracts was determined using HPLC. Minimal inhibitory concentration and minimum bactericidal/fungicidal concentration were determined for bacteria and fungi strains using the broth macrodilution method. The growth inhibition of ,, Enteritidis, and in inoculated fresh minced pork meat containing 2.5% we-PSCE or we-FSCE (prepared by using 40% ethanol) were evaluated within 6 days of refrigeration storage. Swamp Cranberry pomace extracts contained stilbenes and more organics acids and flavonols than fruit extracts. Extracts inhibited Gram-positive bacteria strains stronger than Gram-negative, regardless of used raw material. The extracts did not show antifungal activity. Water-ethanol extracts (we-FSCE and we-PSCE) had stronger antibacterial properties than ethanolic extracts (e-FSCE and e-PSCE) and aqueous extracts (w-FSCE and w-PSCE). A 2.5% addition of we-PSCE or we-FSCE to minced pork meat resulted in a reduction of the number of pathogenic cells by 4 log cycles after 4 days of refrigeration storage. Baked burgers containing 2.5% of these extracts obtained high ratings for color, taste, odor, juiciness, and overall acceptability that did not differ statistically from control samples. Extracts from Swamp Cranberry constitute interesting candidates for natural preservatives of minced pork meat.

Bioactive Compounds, Antioxidant Activity, and Biological Effects of European Cranberry (Vaccinium oxycoccos)

“…The comparison of the polyphenolic spectrum of Vaccinium oxycoccos and Vaccinium macrocarpon in fruit and pomace extract (crushed cranberry macerated with the solvent and its filtrate is concentrated by solvent evaporation) is shown in Table 2. Researchers [11,32] assessed more phenolic acids and flavonols in European cranberry pomace extracts than in fruit extracts, and the presence of resveratrol in pomace extract that was not found in fruit extract. The results of the studies also pointed out that fruits of European cranberry represent more valuable sources of caffeic acid and quercetin with higher values of total flavonols in comparison to American cranberry ( Vaccinium macrocarpon ).…”

“…Due to Stobnicka and Gniewosz [11], the fruits of Vaccinium oxyccocos contain phenolic acids in the total amount of 389.5 mg/100 g, individually benzoic acid in the content of 214.6 mg/100 g, p -coumaric acid 77 mg/100 g, chlorogenic acid 96.3 mg/100 g, caffeic acid 1.4 mg/100 g, and gentistic acid 0.3 mg/100 g.…”

“…The highest content they evaluated in bog whortleberry (15.8 mg/100 g fw), lingonberry (7.4–14.6 mg/100 g), and cranberry (8.3–12.1 mg/100 g), followed by chokeberry, sweet rowan, rowanberry, sea buckthorn berry, and crowberry. The concentration of quercetin evaluated by Stobnicka and Gniewosz [11] in ethanolic extract of Vaccinium oxyccocos fruit reached up 15.4 mg/100 g.…”

“…Another important flavonoid, myricetin, was also detected in cranberry and other fruits such as black currant, crowberry, bog whortleberry, blueberry, and bilberry, in amounts from 1.4 to 14.2 mg/100 g fw [43]. In V. oxyccocos , Stobnicka and Gniewosz [11] determined the content of myricetin in the level of 8.4 mg/100 g. Further there was found isorhamnetin too, 2.1 mg/100 g. Flavonols represented 23 to 31% of the phenolics analyzed in Vaccinium species [43].…”

“…It is great for use in juice drinks, jams, jellies, and sauces, and also as an additive to meat products [9]. European cranberry fruits represent an important natural source of antioxidants, such as polyphenolic compounds (i.e., anthocyanins, flavonols, phenolic acids, and proanthocyanidins), and ascorbic acid that are all attributed to antioxidant properties [10,11].…”