6533b872fe1ef96bd12d3b06

RESEARCH PRODUCT

Evaluation of the antioxidant/antimicrobial performance of Posidonia oceanica in comparison with three commercial natural extracts and as a treatment on fresh-cut peaches (Prunus persica Batsch)

Manuela RolliniE. MascheroniAlida MusattiPaolo IngleseGiulio PivaAntonio TirelliLuciano PiergiovanniDaniela Fracassetti

subject

Antioxidantmedicine.medical_treatmentTitratable acidHorticulturechemistry.chemical_compoundPrunus0404 agricultural biotechnologyBotanymedicineFood scienceGallic acidbiologyAspergillus nigerfood and beveragesPosidonia oceanicaSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesGreen teaPenicillium chrysogenumbiology.organism_classificationAntimicrobialReady-to-eat fruit; Green tea; Posidonia oceanica; Dipping; Antimicrobials; Antioxidants;040401 food scienceSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeDippingchemistryPosidonia oceanicaReady-to-eat fruitAntimicrobialAntioxidantAgronomy and Crop ScienceFood Science

description

Abstract This research aimed at extending the choice of natural antimicrobials/antioxidants for food applications. Four plant extracts, Posidonia oceanica (PO), Green Tea (GT), Grape seeds (GS) and Grape skin (GK), were analyzed to determine their total phenolic content, antioxidant activity and in vitro antimicrobial performance. PO extract showed the highest total phenolic content (711 mg gallic acid/g extract) and antifungal activity against Aspergillus niger and Penicillium chrysogenum . The highest antioxidant (3.81 mg/L EC 50 ) and antibacterial activities (bactericidal against Gram positives and bacteriostatic against Gram negatives) were found for GT extract. The best performing extracts (PO and GT) were applied by dipping on peach slices in storage trials. Microbiological and pomological parameters were evaluated during 7 d storage. Total aerobic count, Pseudomonas as well as yeasts and moulds populations, were reduced by about 0.5 log cfu/g, mainly up to 5 d in all treated samples compared to the control. Total soluble solids, titratable acidity and colour (L*a*b*) changes were also delayed in treated fruit.

yearjournalcountryeditionlanguage
2017-02-01
10.1016/j.postharvbio.2016.10.001http://hdl.handle.net/10447/204014