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Anti-adhesion activity of mint (Mentha piperita L.) leaves extract against beverage spoilage bacteria Asaia spp.

Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The production of a functional beverage, supplemented with fruit flavourings meets the problem of microbiological contamination. The most frequent source of such spoilage is the bacteria from the relatively newly discovered genus Asaia. It causes changes in organoleptic properties, creating turbidity, haziness and distinctive sour odour as well as biofilm on production lines which are responsible for secondary contamination of products. For this reason, new methods using natural preservatives are being developed to minimize this microbiological contamination. The application of some plant extracts as an additives in functional beverages production is presumed to have a beneficial effect on reducing adhesive abilities of the bacteria. The aim of this research was to investigate the effects of mint leaves extract on the Asaia lannensis and Asaia bogorensis adhesive abilities to polystyrene. The bacterial adhesion was analysed by means of plate count method and luminometric tests. Additionally, plant extract was subjected to high performance liquid chromatography (HPLC) analysis, in order to check polyphenols content. Results indicates that 10% (v/v) addition of mint extract significantly reduced Asaia spp. adhesion to polystyrene. Due to the presence of bioactive compounds in the used extract, it can be used as an additive to increase microbiological stability as well as health promoting values of beverages.
Rocznik
Strony
119--127
Opis fizyczny
Bibliogr. 19 poz., wykr.
Twórcy
autor
  • Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
  • Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
autor
  • Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
Bibliografia
  • 1. Kręgiel D. Attachment of Asaia lannensis to materials commonly used in beverage industry. Food Control 2013, 32:537-542.
  • 2. Wareing P. Microbiology of soft drinks and fruit juices. In: Chemistry and technology of soft drinks and fruit juices, 2nd ed. Ashurt P.R. ed. Wiley, Oxford, UK, 2016, pp. 290-309.
  • 3. Kręgiel D, Rygała A, Libudzisz Z. Bakterie z rodzaju Asaia – nowe zanieczyszczenie smakowych wód mineralnych. Zywn Nauk Technol Ja 2011, 2:5-16.
  • 4. Czaczyk K. Adhezja mikroorganizmów do powierzchni stykających się z żywnością. Przem Spoż 2005, 2: 28-31.
  • 5. Szajdek A, Borowska J. Właściwości przeciwutleniające żywności pochodzenia roślinnego. Zywn Nauk Technol Ja 2004, 4: 5-28.
  • 6. Antolak H., Czyżowska A., Kręgiel D. Antibacterial and antiadhesive activities of extracts from edible plants against soft drinks spoilage by Asaia spp. J Food Protect 2016 (in press).
  • 7. Kręgiel D, Otlewska A, Antolak H. Attachment of Asaia bogorensis originating in fruit-flavored water to packaging materials. Bio Med Res Int 2014, DOI: 10.1155/2014/514190.
  • 8. Kręgiel D. Attachment of Asaia lannensis to materials commonly used in beverage industry. Food Control 2013, 32:537-542.
  • 9. Antolak H, Czyżowska A, Kręgiel D. Adhesion of Asaia bogorensis to glass and polystyrene in the presence of cranberry juice. J Food Protect 2015, 78, 1186-1190.
  • 10. Lange J, Wyser Y. Recent innovations in barrier technologies for plastic packaging – a review. Packag Technol Sci 2003, 16:149-158.
  • 11. Liu Y, Zhao Q. Influence of surface energy of modified surfaces on bacterial adhesion. Biophys Chem 2005, 117:39-45.
  • 12. McKay DL, Blumberg JB. A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.). Phytother Res 2006, 20:619-633.
  • 13. İşcan G, Kіrіmer N, Kürkcüoğlu M, Can Başer KH, Demirci F. Antimicrobial screening of Mentha piperita essential oils. J Agric Food Chem 2002, 50:3943-3946.
  • 14. Sandasi M, Leonard CM, Viljoen AM. The effect of five common essential oil components on Listeria monocytogenes biofilms. Food Control 2008, 19:1070-1075.
  • 15. Sandasi M, Leonard CM, Van Vuuren SF, Viljoen AM. Peppermint (Mentha piperita) inhibits microbial biofilms in vitro. S Afr J Bot 2011, 77:80-85.
  • 16. Saharkhiz MJ, Motamedi M, Zomorodian K, Pakshir K, Miri R, Hemyari K. Chemical composition, antifungal and antibiofilm activities of the essential oil of Mentha piperita L. Int Sch Res Notices 2012, DOI: 10.5402/2012/718645.
  • 17. Bupesh G, Amutha C, Nandagopal S, Ganeshkumar A, Sureshkumar P, Murali KS. Antibacterial activity of Mentha piperita L. (peppermint) from leaf extracts ‒ a medicinal plant. Acta Agric Slov 2007, 89:73-79.
  • 18. López-García J, Kuceková Z, Humpolíček P, Mlček J, Sáha P. Polyphenolic extracts of edible flowers incorporated onto atelocollagen matrices and their effect on cell viability. Molecules 2013, 18:13435-13445.
  • 19. Perumalla AVS, Hettiarachchy NS. Green tea and grape seed extracts –potential applications in food safety and quality. Food Res Int 2011, 44:827-839.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-90272cb9-c93b-4a47-842a-3551d00aa145
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