Enterocin BacFL31 from a SafetyEnterococcus faeciumFL31: Natural Preservative Agent Used Alone and in Combination with Aqueous Peel Onion (Allium cepa) Extract in Ground Beef Meat Storage

Abstract

Safety aspects and probiotic properties of Enterococcus faecium FL31 strain producing an enterocin, named BacFL31 were previously demonstrated. Taking into account its originality, the enterocin BacFL31 was added alone at 200 AU/g or in combination with the aqueous peel onion (Allium cepa) extract (APOE) at 1.56 ± 0.3 mg/mL to ground beef meat. Its biopreservative effect was evaluated by microbiological, physicochemical and sensory analyses during 14 days at 4°C. The APOE was characterized for its phytochemical content: total phenolic (TPC), flavonoids (TFC) and tannins contents (TAC), its antioxidant capacity using the in vitro 1,1-diphenyl-2-picrylhydrazyl (DPPH) and its antilisterial activity. APOE had a high TPC, TFC and TAC respectively with 140 ± 2.05 (mg GAE/g), 35 ± 0.5 (mg QE/g) and 20.6 ± 1.4 (mg CE/g). Equally, APOE showed a potential radical scavenging activity compared to the butylated hydroxytoluene (BHT), with an anti-radical power (ARP) of 46 ± 1.5. During 14 days of storage at 4°C, the combination between APOE and BacFL31 limited the microbial deterioration (P < 0.05), led to a decrease in thiobarbituric acid reactive substances (TBARS) values and slowed down the metmyoglobin (MetMb) and carbonyl group accumulation and delayed the disappearance of sulfphydryl proteins (P < 0.05). The combination was also efficient (P < 0.05) against microflora proliferation, decreased primary and secondary lipid oxidation (P < 0.05), reduced protein oxidation and enhanced significantly (P < 0.05) the sensory attributes. Thus, the enterocin BacFL31 use from a safe Enterococcus faecium combined with APOE as a potential natural preservative to biocontrol ground beef was promising as it was effective at low concentration. The data lay bases for new tests to be carried out in other food matrices.

Evaluation of the antioxidant interaction between butylated hydroxytoluene and quercetin and their utility for beef patties preservation

“…The quantification of MetMb was according to Mtibaa et al (2019). Briefly, 0.2 g of beef patty was placed in a tube containing 1 mL of cold phosphate buffer solution (40 mM at pH 6.8) and mixed for 1 min, the mixture kept at 4 ºC for 1 h and centrifuged at 4500 xg for 30 min at 4 ºC.…”

“…The absorbance was recorded at 572, 565, 545, and 525 nm using a Cytation™ 3 microplate reader and Gen5™ software (Biotek Instruments Inc., Vermont, USA). For each sample, the MetMb percentage determination was using the following formula (Mtibaa et al, 2019):…”

“…The determination of TBARS was according to Eymard et al (2005) and Mtibaa et al (2019). A sample of the ground beef patty (0.12 to 0.18 g) was placed in a tube containing 1 mL of 50 g/L trichloroacetic acid and 6 µL of 1 g/L BHT and then mixed for 1 min.…”

“…In order to reduce the use of synthetic additives, preservatives obtained from natural sources have been developed to ensure safety, encourage customer acceptance, and expand shelf-life for meat products (Mtibaa et al, 2019;Zahid et al, 2019). Although several natural preservatives have been reported in the literature, BHT continues to be used extensively by the food and cosmetic industry (Liu and Mabury, 2020).…”

Combined Effect of Spirulina Platensis and Punica Granatum Peel Extacts: Phytochemical Content and Antiphytophatogenic Activity

“…Furthermore, the growing interest in biological food additives has challenged the scientific community to innovate in alternative food preservation and plant crop protection systems. Thus, natural preservatives from sources like bacteria, plants and algae were reported to ensure food safety due to their antimicrobial activity against a wide spectrum of foodborne pathogens [3,4]. In this regard, dietary antioxidants (i.e., phenolic compounds) have recently attracted extensive attention because of their ubiquity in nature and their various beneficial effects, including antimicrobial, antioxidant, antiinflammatory and antiproliferative activities [5].…”