Inhibitory Effect of Organic Acids and Natural Occurring Antimicrobials Against Staphylococcus aureus Isolates from Various Origins

Kim, Boram; Yoo, Jin-Hee; Jung, Kyu-Seok; Heu, Sung Gi; Lee, Sun-Young

doi:10.13103/jfhs.2012.27.4.449

Cited by 8 publications

(4 citation statements)

References 13 publications

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“…The TMC of catechin‐added dressing was lower than that of hydrolyzed extract‐added dressing at the same concentration (100 ppm). Reduction of the TMC of mayonnaise dressing upon initial storage (week 2) could be attributed to the suppression of psychrophilic microorganism growth, an extended lag phase of microorganisms vulnerable to low temperature (Shin and others ), or the antibacterial effect of organic acids (such as citric acid and malic acid) in the lemon juice added to the dressing as an ingredient (Kim and others ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Hydrolyzed Rapeseed Cake Extract on the Quality Characteristics of Mayonnaise Dressing

Kim

Lee

2017

Journal of Food Science

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Crude extract of rapeseed cake was fractionated and alkaline-hydrolyzed to convert sinapine into sinapic acid, and the produced hydrolyzed extract showed higher antimicrobial and antioxidative activities than the crude extract. When the hydrolyzed extract was added to mayonnaise dressing, microbial stability increased along with physical characteristics and oxidative stability, thereby supporting the potential of hydrolyzed rapeseed extract as a food additive for quality management of mayonnaise dressing during storage.

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Section: Resultsmentioning

confidence: 99%

Effects of Hydrolyzed Rapeseed Cake Extract on the Quality Characteristics of Mayonnaise Dressing

Kim

Lee

2017

Journal of Food Science

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“…In addition, CA has powerful antimicrobial properties 30 . CA is the second most effective acid among several organic acids that can inhibit the growth of S. aureus in the health and food fields 31 . Combination of CA and natural polymers such as chitosan was able to significantly reduce the growth of negative E. coli bacteria 32 .…”

Section: Introductionmentioning

confidence: 99%

PREPARATION AND CHARACTERIZATION OF ANTIBACTERIAL FILM BASED ON CARBOXYMETHYLCELLULOSE FROM GEBANG LEAF (Coryphautan), POLYVINYL ALCOHOL ANDCITRIC ACID

Siregar¹,

Nasution²,

Muis³

et al. 2019

RJC

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Cellulose extracted from gebang (Corypha utan) leaves was characterized and used as a raw material for preparation of carboxymethyl cellulose which further used for preparing a film. Carboxymethyl Cellulose/polyvinyl alcohol films were prepared by the crosslinking method. The films were chemically crosslinked with citric acid for tuning their properties.The results indicate that the hydrogen bond interactions between carboxymethylcellulose/polyvinyl alcohol and citric acid can be formed. The films demonstrated excellent antibacterial effects against Escherichiacoli and Staphylococcusaureus. Increase the addition of citric acid can efficiently reduce the water absorption of the films. Moreover, the films present three-dimensional structure, porous networks and low toxicity. Therefore, the developed carboxymethyl cellulose/polyvinyl alcohol/citric acid film can be well-suited for biomedical application.

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“…At the rst week of 25°C storage and at the second week of 4°C storage, a slight decline was observed at total mesophilic aerobic bacteria counts. These phenomena could be attributed to the suppression of the growth of psychrophilic microorganism [34]. In addition to their antioxidative properties, fenugreek extracts also have antimicrobial properties and these properties of the extracts can be very useful for the extending shelf-life of mayonnaise.…”

Section: Microbial Quality Of Mayonnaisementioning

confidence: 99%

Improving the quality attributes of mayonnaise enriched with phenolic extracts of fenugreek seeds and leaves during storage

Turker

Isleroglu

2022

Preprint

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In this study, mayonnaise was enriched with phenolic extracts of fenugreek seeds (FSE) and fenugreek leaves (FLE), and quality attributes of the enriched mayonnaises were investigated during storage. FSE and FLE were added to mayonnaises at three different levels (0.05, 0.10 and 0.20%) and the samples were stored at 4°C for 12 weeks, and at 25°C for 6 weeks. Antioxidant activity, peroxide value, titratable acidity, color change, microbial and sensorial analysis were carried out. As a result, enrichment of mayonnaise with FSE and FLE improved its quality properties during storage. FSE and FLE added samples’ antioxidant activities were preserved ~ 87 and ~ 47% at 4°C, 81% and ~ 27% at 25°C, respectively. In addition, the increase in peroxide values of enriched mayonnaise with the extracts during storage was less than that of synthetic antioxidant (EDTA) added samples. The highest total color change (ΔE) was observed for FLE added samples for all the addition levels. Addition of FLE and FSE at the highest level (0.20%) was prevented the total aerobic mesophilic bacteria growth as 2.1 and 3.2 logs, and the total yeast/mold growth as 1.0 and 1.3 logs at 25°C, respectively. Sensory attributes (color, odor, taste, texture, overall acceptance) of the FSE and FLE added mayonnaises had higher scores than the control sample at the end of the storage.

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Inhibitory Effect of Organic Acids and Natural Occurring Antimicrobials Against Staphylococcus aureus Isolates from Various Origins

Cited by 8 publications

References 13 publications

Effects of Hydrolyzed Rapeseed Cake Extract on the Quality Characteristics of Mayonnaise Dressing

Effects of Hydrolyzed Rapeseed Cake Extract on the Quality Characteristics of Mayonnaise Dressing

PREPARATION AND CHARACTERIZATION OF ANTIBACTERIAL FILM BASED ON CARBOXYMETHYLCELLULOSE FROM GEBANG LEAF (Coryphautan), POLYVINYL ALCOHOL ANDCITRIC ACID

Improving the quality attributes of mayonnaise enriched with phenolic extracts of fenugreek seeds and leaves during storage

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