Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review

Abstract

The use of antimicrobials in meat products is essential for maintaining microbiological stability. The reformulation by substituting synthetic additives for natural ones is an alternative to provide cleaner label products. Therefore, this work performed a literature search about extracts from fruits and agro-industrial waste with antimicrobial activity that can be applied in meat products. Jabuticaba waste extracts are excellent sources of anthocyanins with antimicrobial and pigmentation potential, capable of being applied in meat products such as fresh sausage, without compromising sensory attributes. Residue from grapes is rich in antimicrobial phytochemicals, mainly catechins, epicatechins, gallic acid and procyanidins. Extracts from different grape by-products and cultivars showed inhibition of Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157: H7 and other bacterial strains. Antimicrobial effects against L. monocytogenes, Bacillus cereus, S. aureus and E. coli O157: H7 were identified in Opuntia extracts. In addition, its application in hamburgers reduced (p < 0.05) aerobic mesophilic bacteria, Enterobacteriaceae and Pseudomonas sp. counts, and at a concentration of 2.5%, improved the microbiological stability of salami without causing sensory and texture changes. These data reinforce the possibility of substituting synthetic preservatives for natural versions, a growing trend that requires researching effective concentrations to maintain the sensory and technological properties.

Phenolic Characterization and Neuroprotective Properties of Grape Pomace Extracts

“…The phenolic profile of the grape pomace extract is consistent with literature. Indeed, catechin, caftaric acid, and gallic acid were reported to be among the main phytochemicals present in both grape and pomace [ 21 , 22 , 23 , 24 ]. Intriguingly, catechins, besides having well known antioxidant activities [ 25 ], have been described as effective in treating and preventing different neurodegenerative and neurological disorders, although the heterogeneity of the studies reported in literature makes the drawing of reliable conclusions difficult [ 26 ].…”

Overview of plant extracts as natural preservatives in meat

“…Preservatives are added to food products to enhance keeping quality and prevent spoilage by controlling the growth of microorganisms or chemical reactions during storage (Gonçalves et al, 2021).…”

“…According to Regulation (EC No 1333/2008) of the Council on Food Additives, meat preservatives are defined as substances that extend the shelf‐life of meat and meat products by protecting them against deterioration caused by microorganisms or inhibiting the growth of pathogenic micro‐organisms. Preservatives are added to food products to enhance keeping quality and prevent spoilage by controlling the growth of microorganisms or chemical reactions during storage (Gonçalves et al, 2021).…”

Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)

“…Fruit extracts are known to exhibit antimicrobial activity [ 11 ]. Only one study has reported on positive effects of tamarillo extracts (invertase inhibitory protein) against the growth of xylophagous and phytopathogenic fungi and phytopathogenic bacteria [ 12 ].…”