Effect of pomegranate (<i>Punica granatum</i>) pomace extract as a washing agent on the inactivation of <i>Listeria monocytogenes</i> inoculated on fresh produce

Kang, Ji‐Hoon; Song, Kyung Bin

doi:10.1111/ijfs.13511

Cited by 17 publications

(7 citation statements)

References 30 publications

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“…As reported by other authors, pomegranate extracts may exert activity against Listeria both in vitro [55] and in refrigerated pork meat [56] or delay Listeria growth when experimentally inoculated in cooked meat products [57]. The anti-listerial activity is related to the polyphenolic compounds, such as tannins [58], which cause bacterial protein precipitation, including disruption of the cell membrane [38,59] and enzyme inhibition [55]. Inhibition of Listeria spp.…”

Section: Microbiological Growth In the Sausagesmentioning

confidence: 89%

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Ranucci

Andoni

Braconi

et al. 2019

Foods

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Sausage made from pork meat, emmer wheat (Triticum dicoccum Schübler), almond (Prunus dulcis Mill.), and hazelnut (Corylus avellana L.) was integrated with a mix of Punica granatum and Citrus spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two concentrations of the mix were added, respectively, during sausage-making, and the final products were compared with a control group, without the extract mix, during storage. The use of the mix, especially at 10 g/1000 g of the whole ingredients, delayed the pH drop and thiobarbituric acid-reactive substances (TBARs) value during storage. Total viable count, lactic acid bacteria and psychrotrophic microbial counts were also affected, as the extract mix lowered the maximum growth rate of the microbial population considered. The sensory analyses revealed an improvement in the shelf-life of 6 and 16 days, respectively, when 5‰ and 10‰ of the mix were used.

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Section: Microbiological Growth In the Sausagesmentioning

confidence: 89%

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Ranucci

Andoni

Braconi

et al. 2019

Foods

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“…In this way, the re-use of pomegranate pomace (PomP), obtained from the juice industry to take advantage of the huge quantity of beneficial compounds, can be of interest in products requiring hydration, viscosity development, antibacterial agents and freshness preservation, such as baked foods or cooked meat products (Viuda-Martos et al 2012;Hasnaoui et al 2014;Gullon et al 2016;Akhtar et al 2015). Moreover, a recent study about PomP reported that an extract from this material can be used as a washing agent due to its antimicrobial properties against Listeria monocytogenes (Kang and Song 2017).…”

Section: Introductionmentioning

confidence: 99%

Quality of pomegranate pomace as affected by drying method

et al. 2018

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During the industrial manufacturing of pomegranate juice, large amounts of pomace are produced. The aim of this work was to find the effective method to dry pomegranate pomace to open new commercial applications for this co-product. The effects of three drying methods: (i) convective drying (CD) at 50, 60, and 70 °C; (ii) vacuum microwave drying (VMD) at 240, 360, and 480 W, and (iii) a combined method (CPD-VMFD); convective pre-drying (60 °C) followed by vacuum microwave finish drying (360 W), on drying kinetics and quality of PomP (pomegranate pomace obtained after preparing pomegranate juice by squeezing only arils) were evaluated. The shortest treatments were VMD at 240 and 360 W (52 and 33 min, respectively); besides, these treatments led to interesting values of the green-red coordinate, *, (12.2 and 4.1, respectively), total phenolic content (4.0 and 4.1 mg eq gallic acid g dry weight, respectively), and antioxidant activity (30.8 and 29.0 µmol g dry weight, respectively). On the other hand, this study demonstrated that this co-product is a rich source of punicic acid (average value = 66.4%), being a good opportunity for the pharmaceutical and nutraceutical industries. Moreover, no significant changes in the fatty acid profile was observed as affected by the drying treatments, and no off-flavors were generated by any of the drying methods.

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“…28 Similarly, studies have shown that pomegranate extracts exhibit high antimicrobial activity against L. monocytogenes in fruits, fresh products, and meat preparations. 17,29,30 The antimicrobial activity of cinnamon oil is mainly due to cinnamaldehyde, which was determined as the main component in the gas chromatography (GC) analysis (Table 1). Thus, cinnamon oil is a potential candidate for natural antimicrobial food preservation.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

et al. 2021

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BACKGROUND: Listeria monocytogenes is a widespread common contaminant in food production facilities during preparation, storage, and distribution, and minimally processed ready-to-eat products are considered at high risk of contamination by this bacterium. Increased antibiotic resistance has led researchers to search for plant-based natural alternatives to control pathogenic microorganisms. Among these products, essential oils and plant extracts have previously shown antimicrobial activity and are possible alternatives to manage food pathogens. In this study, commercial essential oils (cinnamon, clove, oregano, ginger, and thyme) and plant extracts (pomegranate, acorn, olive, strawberry tree, and dog rose) were tested against L. monocytogenes in a dry-cured ham-based model. RESULTS: Essential oils and plant extracts were screened by agar diffusion and minimum inhibitory concentration for anti-L. monocytogenes activity. Cinnamon, pomegranate, and strawberry trees returned the strongest results and were therefore evaluated in a dry-cured ham-based medium assay with water activity of 0.93 or 0.95. The 10% essential oil of cinnamon was capable of completely inhibiting bacterial growth, while strawberry tree and pomegranate extract also showed antilisterial activity (P > 0.05). Water activity influenced the bacterial count of L. monocytogenes in a dry-cured ham-based medium.CONCLUSIONS: There was a reduction in L. monocytogenes with the application of cinnamon essential oil but, because of the negative sensory impact of this particular compound in meat products, we suggest the use of pomegranate or strawberry tree for the biocontrol of Listeria in ready-to-eat products.

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Effect of pomegranate (Punica granatum) pomace extract as a washing agent on the inactivation of Listeria monocytogenes inoculated on fresh produce

Cited by 17 publications

References 30 publications

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Quality of pomegranate pomace as affected by drying method

Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

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