EFFICIENCY OF ANACARDIC ACID AS PRESERVATIVE IN TOMATO PRODUCTS
ABSTRACT Anacardic acid, 6[8′(Z), 11′(Z),14′-pentadecatrienyl] salicylic acid is the main active principle of Anacardium occidentale (Anacardiceae), the cashew. Cashew nut shell liquid (CNSL) contains approximately 70% anacardic acids, 18% cardol, 5% cardanol, and some other phenols and less polar substances. Because of the presence of anacardic acids, the CNSL exhibits potent antimicrobial activity. In view of this and the potent antimicrobial activity of anacardic acid observed in our previous study, the present study was planned to evaluate the anacardic acid isolated by us in our previous study as a food preservative. The effect of anacardic acid at 0.014% (w/w) was studied in tomato paste and tomato ketchup inoculated with 2 × 104 cfu/g of Staphylococcus aureus, Bacillus subtilis and Escherichia coli and stored at room temperature. Good activity was observed, as no viable growth after 28 days in both the products. Results showed that anacardic acid was active against both gram-positive and gram-negative bacteria. Results of the study indicated that anacardic acid can act as a potential preservative in tomato products and can be considered as an alternative natural preservative over the synthetic preservatives.PRACTICAL APPLICATIONSWhen safeties of synthetic preservatives are questioned, natural substances of plant origin may appeal to the public. The anacardic acid isolated form cashew nut shell is present in cashew nut, which is being consumed by a number of people as a food material. So it is relatively safe to use as an alternate to the existing synthetic preservatives.
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ABSTRACT: Phenolic lipids are a very diversified group of compounds derived from mono and dihydroxyphenols, i.e., phenol, catechol, resorcinol, and hydroquinone. Due to their strong amphiphilic character, these compounds can incorporate into erythrocytes and liposomal membranes. In this review, the antioxidant, antigenotoxic, and cytostatic activities of resorcinolic and other phenolic lipids are described. The ability of these compounds to inhibit bacterial, fungal, protozoan and parasite growth seems to depend on their interaction with proteins and/or on their membrane-disturbing properties.Cellular and Molecular Life Sciences CMLS 03/2010; 67(6):841-60. · 5.62 Impact Factor
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ABSTRACT: The effectiveness of grapefruit seed extract (GFSE) against three strains of Pseudomonas spp. (PSE 5 and PSE 8, two wild strains isolated from mozzarella cheese and identified as Pseudomonas fluorescens and Pseudomonas putida, respectively, and P. fluorescens DSMZ 50090) was studied. Biomass production and viable cell count were evaluated. Data of biomass production were modeled through the modified Gompertz equation; the lag phase was assumed as the “no spoiling time” (NST), whereas the parameter A (maximum amount of biomass produced) was used to quantify the inhibition exerted by the essential oil. Minimum inhibitory concentration (MIC) value was also evaluated.The addition of 50–100 ppm of GFSE resulted in a prolongation of NST, whereas MIC values were 150 ppm for the wild strains and 200 ppm for P. fluorescens DSMZ 50090, respectively.PRACTICAL APPLICATIONSPseudomonas spp. is a genus of great concern for the dairy industry, because of its spoiling ability both on milk and dairy products. The use of thermal processing is the main technology to inhibit pseudomonads; however, it could not assure product quality when a post-contamination or the storage at high temperatures occurs. Therefore, it is important to combine thermal processing with different means, able to preserve food quality.The use of natural compounds is considered as a promising approach and has been proposed since the 1990s for different microorganisms (Nychas 1995; Burt 2004); consumers, in fact, require friendly preservatives (i.e., not toxic, natural and environmentally safe compounds).In the light of this green consumerism, this paper could be considered as the first step to propose the use of GFSE against Pseudomonadas spp. of dairy origin.Journal of Food Processing and Preservation 11/2009; 34(3):495 - 507. · 0.45 Impact Factor