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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review

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Author(s):
Goncalves, Leticia Aline [1] ; Lorenzo, Jose M. [2, 3] ; Trindade, Marco Antonio [1]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Av Duque Caxias Norte, BR-1363590 Pirassununga, SP - Brazil
[2] Univ Vigo, Fac Ciencias Ourense, Area Tecnol Alimentos, Orense 32004 - Spain
[3] Ctr Tecnol Carne Galicia, Rua Galicia N-4, Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense - Spain
Total Affiliations: 3
Document type: Review article
Source: FOODS; v. 10, n. 7 JUL 2021.
Web of Science Citations: 0
Abstract

The use of antimicrobials in meat products is essential for maintaining microbiological stability. The reformulation by substituting synthetic additives for natural ones is an alternative to provide cleaner label products. Therefore, this work performed a literature search about extracts from fruits and agro-industrial waste with antimicrobial activity that can be applied in meat products. Jabuticaba waste extracts are excellent sources of anthocyanins with antimicrobial and pigmentation potential, capable of being applied in meat products such as fresh sausage, without compromising sensory attributes. Residue from grapes is rich in antimicrobial phytochemicals, mainly catechins, epicatechins, gallic acid and procyanidins. Extracts from different grape by-products and cultivars showed inhibition of Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157: H7 and other bacterial strains. Antimicrobial effects against L. monocytogenes, Bacillus cereus, S. aureus and E. coli O157: H7 were identified in Opuntia extracts. In addition, its application in hamburgers reduced (p < 0.05) aerobic mesophilic bacteria, Enterobacteriaceae and Pseudomonas sp. counts, and at a concentration of 2.5%, improved the microbiological stability of salami without causing sensory and texture changes. These data reinforce the possibility of substituting synthetic preservatives for natural versions, a growing trend that requires researching effective concentrations to maintain the sensory and technological properties. (AU)

FAPESP's process: 20/04544-9 - Evaluation of antioxidant and antimicrobial capacity of prickly pear extract (Opuntia ficus-indica) applied to chicken sausages
Grantee:Leticia Aline Gonçalves
Support Opportunities: Scholarships in Brazil - Master