Effects of malic acid or/and grapefruit seed extract for the inactivation of common food pathogens on fresh-cut lettuce

Kim, Jinhee; Kwon, Ki-Hyun; Oh, Se‐Wook

doi:10.1007/s10068-016-0274-5

Cited by 16 publications

(5 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, this treatment enhanced the chlorogenic acid in Malus pumila by up to 56 % compared to the control. Kim et al [57] studied the antimicrobial effect of malic acid (1 %), Vitis vinifera seed extract (0.5 %), and combined treatment (1 % malic acid+0.5 % Vitis vinifera seed extract) on lettuce stored at 5 ℃ for 14 days. They have reported that the highest antimicrobial effect (log10 CFU/g) against…”

Section: Applications Of By-products In Food Preservationmentioning

confidence: 99%

Extraction of bioactive compounds from food waste and their potential applications in the food industry: a review

Lankanayaka,

Matharage,

Senanayake

et al. 2024

Braz. J. Develop.

View full text Add to dashboard Cite

The disposal and management of waste have been a burning issue due to the continuous food waste generation in various industrial, agricultural, household, and other food sectors. Fruit and vegetable processing can produce food waste, which can be utilized as a low-cost source of bioactive substances. Natural food additives that extend the shelf life of food are currently of great interest due to the negative health effects associated with prolonged consumption of foods containing artificial food additives. This review describes the important properties of natural bioactive compounds extracted from various fruit and vegetable waste including; antioxidant activities and antimicrobial activities. The primary focus of the present review is to highlight the importance of natural bioactive compounds extracted from food waste as a promising alternative to synthetic additives to extend the shelf-life of food products. The solvent used in the extraction process has a great impact on the quantity and quality of the resulting extract of bioactive compounds. Therefore, even though the same plant material has been used, different solvent extracts lead to different antioxidant activities. The natural bioactive compounds extracted from food waste demonstrated antioxidant and antimicrobial activities that could be used to extend the shelf-life of food products. Increasing the storage stability of natural bioactive compounds is a challenging task that can be achieved via encapsulation. This review suggests that using natural bioactive compounds from leftover fruit and vegetable instead of artificial additives can help prolong the shelf life of food.

show abstract

Section: Applications Of By-products In Food Preservationmentioning

confidence: 99%

Extraction of bioactive compounds from food waste and their potential applications in the food industry: a review

Lankanayaka,

Matharage,

Senanayake

et al. 2024

Braz. J. Develop.

View full text Add to dashboard Cite

show abstract

“…In regards to grapefruit seed extract, Kim et al [ 42 ] conducted a study on its antimicrobial efficacy against E. coli O157:H7, S. typhimurium , and L. monocytogenes inoculated in fresh-cut lettuce, alone and in combination with malic acid. Fresh-cut lettuce was stored at 5 °C, and its microbial quality was monitored over a period of 14 days.…”

Section: By-products Applied To Fresh-cut Producementioning

confidence: 99%

State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life

Nardella

Conte

Nobile

2022

Foods

View full text Add to dashboard Cite

Annually, 1.3 billion tons of food are wasted and this plays a major role in increasing pollution. Food waste increases domestic greenhouse gas emissions mainly due to the gas emissions associated with its production. Fruit and vegetable industrial by-products occur in the form of leaves, peel, seeds, pulp, as well as a mixture of them and represent the most abundant food waste. The disposal of agricultural by-products costs a large amount of money under certain governmental regulations. However, fruit and vegetable by-products are rich in valuable bioactive compounds, thus justifying their use as food fortifier, active food packaging or as food ingredients to preserve food quality over time. The present review collects the most recent utilization carried out at lab-scale on Mediterranean fruit and vegetable by-products as valid components to prolong food shelf life, providing a detailed picture of the state-of-art of literature on the topic. Bibliographic research was conducted by applying many keywords and filters in the last 10 years. Several scientific findings demonstrate that by-products, and in particular their extracts, are effectively capable of prolonging the shelf life of dairy food, fresh-cut produce, meat and fish-based products, oil, wine, paste and bakery products. All of the studies provide clear advances in terms of food sustainability, highlight the potential of by-products as a source of bioactive compounds, and promote a culture in which foods are intended to receive a second useful life. The same final considerations were also included regarding the current situation, which still limits by-products diffusion. In addition, a conclusion on a future perspective for by-products recycling was provided. The most important efforts have to be conducted by research since only a multidisciplinary approach for an advantageous investigation could be an efficient method to promote the scale up of by-products and encourage their adoption at the industrial level.

show abstract

“…Hence, it could be concluded that the treatment with cashewnut and coconut extracts are more effective to reduce the foodborne pathogens on fresh-cut papaya. Studies in the past have also reported the antibacterial effectiveness of natural substances against foodborne pathogens (Park et al 2011;Kim et al 2016).…”

Section: Food Preservation Studiesmentioning

confidence: 99%

In vitro antibacterial activity of nut by-products against foodborne pathogens and their application in fresh-cut fruit model

2018

View full text Add to dashboard Cite

Aqueous extract of nut by-products (cashewnut shell, coconut shell, and peanut hull) were studied for their physicochemical properties, antibacterial activity and food preservation potential in an artificially inoculated fresh-cut fruit (papaya) model. Physicochemical characteristics revealed the colour, odor, nearly neutral pH (6.67-6.83), high water solubility (69.18-82.63%) and total phenolic content (1130.54-2403.41 mg GAE/100 g) of the extracts. The antibacterial property of the extracts evaluated by zone of inhibition assay revealed that cashew nut shell extract had a strong inhibition effect on (18 mm), (18 mm), and (16 mm). Food preservative effect of extracts was examined in an artificially inoculated fresh-cut papaya model, and both cashewnut and coconut shell extracts significantly reduced the population of the above mentioned foodborne pathogens. However, when compared to coconut shell extract, the application of cashewnut shell extract was found to affect the sensory property of the fresh-cut fruit as darkening of the cut fruit was observed. So, the coconut shell extract could be considered as a natural source of antibacterial agent for food preservative applications. Phytochemical investigation through LC-MS/MS technique revealed that luteolin as the major constituent of coconut shell extract.

show abstract

Effects of malic acid or/and grapefruit seed extract for the inactivation of common food pathogens on fresh-cut lettuce

Cited by 16 publications

References 26 publications

Extraction of bioactive compounds from food waste and their potential applications in the food industry: a review

Extraction of bioactive compounds from food waste and their potential applications in the food industry: a review

State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life

In vitro antibacterial activity of nut by-products against foodborne pathogens and their application in fresh-cut fruit model

Contact Info

Product

Resources

About