The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat

Lee, Na‐Kyoung; Jung, Byeong Su; Na, Da Som; Yu, Hwan Hee; Kim, Joo-Sung; Paik, Hyun‐Dong

doi:10.1016/j.lwt.2015.09.004

Cited by 37 publications

(19 citation statements)

References 26 publications

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“…A similar trend has been reported by Duffy et al as well (2006) [33]. Furthermore, the results obtained by Lee et al (2016) [34] indicated that at the outset of the study, 7 log CFU/g C. jejuni was inoculated into chicken breast fillets, which decreased to 0.5 log CFU/g after one week of chilled storage; this is consistent with the results of the present study. In another study, Ala and Shahbazi (2019) [7] reported that the initial count of Moreover, our findings indicated that the used sauce for the roasted chicken fillets had no inhibitory effects against probiotic and pathogenic microorganisms.…”

Section: Resultssupporting

confidence: 93%

Antimicrobial Effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in Fresh and Roasted Chicken Breast Fillets

Shahbazi

Mozaffarzogh

2019

J. Hum. Environ. Health Promot

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Journal homepage: www.zums.ac.ir/jhehp Background: The present study aimed to determine the antimicrobial effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in fresh and roasted chicken breast fillets. Methods: Fresh and roasted chicken breast fillets were soaked in probiotic suspensions (11 log CFU/ml) and immersed in C. jejuni suspension (5 and 3 log CFU/ml). Afterwards, the fillets were placed in clean stomacher bags and refrigerated for 10 days until further analysis. Results: The count of 5 log CFU/g in the fresh fillets treated with L. acidophilus, L. reuteri, L. reuteri, and L. acidophilus reached 3.45, 3.89, and 4.25 log CFU/g after 10 days of refrigerated storage, respectively. In the roasted fillets, the corresponding counts were estimated at 2.99, 3.54, and 3.92 log CFU/g, respectively. In addition, the inoculated 3 log CFU/g of C. jejuni reached 1.09-1.11 log CFU/g after the refrigerated storage of the fresh and roasted chicken breast fillets. Conclusion: According to the results, the addition of L. acidophilus and L. reuteri to the fresh and roasted chicken breast fillets had inhibitory effects against the growth of C. jejuni.

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Section: Resultssupporting

confidence: 93%

Antimicrobial Effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in Fresh and Roasted Chicken Breast Fillets

Shahbazi

Mozaffarzogh

2019

J. Hum. Environ. Health Promot

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“…Comparatively, the total phenolic contents of flowers, inner skins, kernels, and leaves of C. crenata were considerably higher than Castanea sativa Miller (3.73–475 mg GAE/g extract) [25]. Total phenolic and flavonoid contents of inner skins were also greater than previous results reported by Lee et al [24] that C. crenata possessed only 5.33 mg GAE/g in total phenolic contents, and 0.12 mg QE/g in total flavonoid contents. Phenolic acids and tannins are often stored in plant seeds to protect from pathogen and insect attack [26]; in agreement, inner skins were found to obtain high contents of these compounds in this study.…”

Section: Discussionmentioning

confidence: 79%

Phenolic Compositions and Antioxidant Properties in Bark, Flower, Inner Skin, Kernel and Leaf Extracts of Castanea crenata Sieb. et Zucc

et al. 2017

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In this study, different plant parts (barks, flowers, inner skins, kernels and leaves) of Castanea crenata (Japanese chestnut) were analyzed for total phenolic, flavonoid, and tannin contents. Antioxidant properties were evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), reducing power, and β-carotene bleaching methods. The highest total phenolic and tannin contents were found in the inner skins (1034 ± 7.21 mg gallic acid equivalent/g extract and 253.89 ± 5.59 mg catechin equivalent/g extract, respectively). The maximum total flavonoid content was observed in the flowers (147.41 ± 1.61 mg rutin equivalent/g extract). The inner skins showed the strongest antioxidant activities in all evaluated assays. Thirteen phenolic acids and eight flavonoids were detected and quantified for the first time. Major phenolic acids were gallic, ellagic, sinapic, and p-coumaric acids, while the principal flavonoids were myricetin and isoquercitrin. The inner skin extract was further fractionated by column chromatography to yield four fractions, of which fraction F3 exhibited the most remarkable DPPH scavenging capacity. These results suggest that C. crenata provides promising antioxidant capacities, and is a potential natural preservative agent in food and pharmaceutical industries.

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“…The results showed that this extract decreased the colonization of C. jejuni contamination in laboratory medium and chicken meat at 4 and 42C. The results concluded that this extract could be applied as a natural antimicrobial in the poultry meat supply (Lee et al 2016).…”

Section: Important Sources and Potential Applications Of Plant Based mentioning

confidence: 87%

“…The results concluded that this extract could be applied as a natural antimicrobial in the poultry meat supply (Lee et al . ).…”

Section: Important Sources and Potential Applications Of Plant Based mentioning

confidence: 97%

Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products - Focus on Antioxidant and Antimicrobial Effects

Islam

Khan

Islam

2016

Journal of Food Processing and Preservation

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Oxidation is a growing concern for quality deterioration of meat and meat products as it adversely affects sensory and nutritional quality. Various synthetic oxidants have been used as counter agents to prevent oxidation in meat and meat products but the application of these compounds has been questioned due to their safety concerns. Nowadays consumers have become health conscious and they demand for healthier products. The consumption of meat and meat products has declined because of the added synthetic antioxidants and antimicrobials which are believed to have toxicological effects. Keeping this in view research is being carried out to find out novel natural products which could provide a good alternate to synthetic compounds. Various natural materials from different sources have been used in meat and meat products and exhibited similar or stronger effects as compared to synthetic compounds. This review highlights recent advances of plant derivatives as antioxidants or antimicrobials applied to meat and meat products directly or as active packaging. Practical Applications The review covered all the successfully utilized plant based derivates which have been used in meat products for the development of healthier and shelf stable meat products. Bioactive packaging technologies for extended shelf life of meat‐based products were also highlighted in this review. This compilation of different researches related to value addition in meat products will be handy to the researchers to receive knowledge from a single resource. From the industrial point of view it will be easy to sort out the best research from a single document. These technologies if successfully utilized could improve the product quality and help meat industries to meet consumer demands for healthier meat products.

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The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat

Cited by 37 publications

References 26 publications

Antimicrobial Effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in Fresh and Roasted Chicken Breast Fillets

Antimicrobial Effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in Fresh and Roasted Chicken Breast Fillets

Phenolic Compositions and Antioxidant Properties in Bark, Flower, Inner Skin, Kernel and Leaf Extracts of Castanea crenata Sieb. et Zucc

Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products - Focus on Antioxidant and Antimicrobial Effects

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