Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model
| Autor: | Guiomar Pedro Bergmann, Cesar Augusto Marchionatti Avancini, Mônica Jachetti Maciel, Simone Weschenfelder, Marcelo Pinto Paim |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Antioxidant food.ingredient medicine.medical_treatment Microorganism 030106 microbiology lcsh:TX341-641 medicine.disease_cause 03 medical and health sciences food antibacterial activity lcsh:Technology (General) Botany Escherichia coli medicine Plantas [Atividade antibacteriana] Food science Hibiscus sabdariffa L biology Chemistry Hibiscus sabdariffa Food additive vegetable extracts Carne moída biology.organism_classification ground beef lcsh:T1-995 Extratos vegetais Antibacterial activity lcsh:Nutrition. Foods and food supply Bacteria Food Science Biotechnology Mesophile |
| Zdroj: | Food Science and Technology v.37 n.4 2017 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 37, Issue: 4, Pages: 647-650, Published: 27 APR 2017 Repositório Institucional da UFRGS Universidade Federal do Rio Grande do Sul (UFRGS) instacron:UFRGS Food Science and Technology, Iss 0 |
| Popis: | Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic microorganisms, using hydroethanolic extract of H. sabdariffa L. in different concentrations in a meat model, verifying its potential as food additive for microbiological stability on ground beef during cooling storage. For the preparation of the treatments, the meat experimental units were elaborated with different concentrations of the vegetal extract (5, 10, 15 and 20%), ground beef and contaminated with E. coli. For pH evaluation, the meat experimental units were added different percentages of hydroethanolic extract. The H. sabdariffa L. antibacterial action reduced two logarithmic levels in practically all treatments. The best pH result was obtained in the meat containing 30% of the extract. The hydroethanolic extracts of Hibiscus sabdariffa L. showed anti-Escherichia coli activity in the presence of refrigerated ground beef. Analyzing the pH results and the count of aerobic mesophilic bacteria, it is possible this extract to be used as a natural food additive. |
| Databáze: | OpenAIRE |
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