The Antimicrobial and Antioxidant Effects of C itrus aurantium L. Flowers (Bahar Narang) Extract in Traditional Yoghurt Stew during Refrigerated Storage
| Autor: | Mina Farahani, Elham Shirzadinezhad, Razieh Amininezhad, Seyed Hossein Asadi Yousefabad, Seyed Mohammad Bagher Hashemi |
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| Rok vydání: | 2015 |
| Předmět: |
Antioxidant
biology Chemistry medicine.medical_treatment Bacillus cereus food and beverages 04 agricultural and veterinary sciences Antimicrobial Shelf life biology.organism_classification Protein oxidation 040401 food science Microbiology 0404 agricultural biotechnology medicine Parasitology Peroxide value Food science Antibacterial activity Bacteria Food Science |
| Zdroj: | Journal of Food Safety. 36:153-161 |
| ISSN: | 0149-6085 |
| DOI: | 10.1111/jfs.12222 |
| Popis: | The antimicrobial and antioxidant effects of Citrus aurantium L. flowers (Bahar narang) extract (BE; 500, 1,000 and 2,000 ppm) were studied in traditional yoghurt stew during storage at 4C for 28 days. The contents of total phenolics and flavonoids in BE were 81 ± 1.8 and 46 ± 2.4 mg/g, respectively. In vitro antibacterial activity of BE showed that BE had a strong antimicrobial activity against Escherichia coli O157:H7, Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus cereus. Application of BE in traditional yoghurt stew decreased the growth rate of all tested pathogens and P. aeruginosa was the most resistant pathogen. The ferric reducing-antioxidant power and free radical 2,2-diphenyl-1-picrylhydrazyl indicated that BE had a good antioxidant activity. Peroxide value, anisidine value, conjugated diene value and protein carbonyls value indicated that BE decreased lipid and protein oxidation products in traditional yoghurt stew during storage. The antimicrobial and antioxidant effects of BE were concentration dependent and BE at 2,000 ppm was the most active. Sensory evaluation showed the addition of BE in traditional yoghurt stew was organoleptically acceptable and it can therefore be used as a natural additive in food industries. Practical Applications Concerns over the safety of some chemical antioxidant and antimicrobial additives have led to increased interest in more natural alternatives in food products. Gram-negative and gram-positive bacteria show different sensitivities against plant extracts due to differences in their cell wall compositions. Phenolic compounds could reduce the growth rate of native and contaminant bacteria. Bahar narang extract, a plant having a high phenolic content and strong antimicrobial and antioxidant properties, could be used in food products as a cheap and natural alternative for the maintenance or extension of product's shelf life. |
| Databáze: | OpenAIRE |
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