Growth Inhibition of Common Food Spoilage and Pathogenic Microorganisms in the Presence of Brown Seaweed Extracts

Food and Bioprocess Technology (Impact Factor: 2.69). 01/2010; 5(5):1-10. DOI: 10.1007/s11947-010-0502-6


The possibility of using extracts from brown seaweed, Himanthalia elongata, as a natural antimicrobial agent for food preservation is presented. The effect of different concentrations of seaweed extract on the growth kinetics of four common food spoilage (Pseudomonas aeruginosa and Enterococcus faecalis) and food pathogenic microorganisms (Listeria monocytogenes and Salmonella abony) was examined. Seaweed extract at a concentration of 6% inhibited the growth of all four of the studied organisms. Lower concentrations of seaweed extract prolonged the lag phase and reduced both the exponential growth rate and final population densities of the culture. Suitability of three kinetic models, Baranyi–Roberts, modified Gompertz and logistic, for describing the growth/survival of organisms in the presence of different concentrations of the extract, was evaluated. Root mean square error (RMSE) and correlation coefficient (R
2) were used to evaluate the model performance. The R
2 value was greater than 0.95 for most of the cases indicating that the models could provide a good fitting to the experimental data. The RMSE and residual sum of squares were very low for all the three models, and no significant difference was observed in the goodness of fit between the three models as indicated by the F test.

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    • "The average absorbance of each of the negative controls was subtracted from the absorbance of the inoculated samples before being transformed (Sampath et al., 2011; Valero et al., 2006). The transformation was carried out by means of calibration curves previously obtained in reference media for each of the microorganisms and test temperatures (Gupta et al., 2012; Valero et al., 2006), taking into account that a significant linear relation (r > 0.90) should exist between the OD data and the counts obtained. The agreement between the observed values and the ones obtained from the curves was evaluated by means of the accuracy factor (Af) (Ross, 1996). "
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    ABSTRACT: A study was carried out to evaluate quantitatively the effect of carvacrol on Escherichia coli K12 and Listeria innocua growth at different incubation temperatures (37, 30, 15 and 8 °C), from a kinetic point of view. Although the value of the minimum inhibitory concentration depended on microorganism and temperature, L.innocua was always more carvacrol-resistant than E.coli K12. The lag time and the maximum specific growth rate achieved at different carvacrol concentrations and temperatures were calculated at non-inhibitory doses. The lower the temperature or the higher the carvacrol concentration, the greater the lag time and the smaller the growth rate. These results indicate that carvacrol can inhibit or slow E.coli K12 and L.innocua growth, especially at low temperatures, because synergism was observed between the two factors. Consequently, carvacrol could be an effective hurdle when temperature or other factors compromise the microbial safety of minimally processed ready-to-eat foods.
    Full-text · Article · Nov 2014 · Journal of Food Engineering

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    ABSTRACT: IntroductionComposition of seaweedsSeaweeds as vegetables: their nutritive valueApplications as functional foodsApplication of seaweeds as antioxidants in the food industryIndustrial applications of phycocolloidsBiomedical applicationsMacroalgal-derived cosmeceuticalsApplications in agricultureApplications in pollution detection and controlUtilization of macroalgae for energy productionConclusions References
    No preview · Chapter · Nov 2011
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