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In vitro antibacterial activity of nut by-products against foodborne pathogens and their application in fresh-cut fruit model.

ABSTRACT: Aqueous extract of nut by-products (cashewnut shell, coconut shell, and peanut hull) were studied for their physicochemical properties, antibacterial activity and food preservation potential in an artificially inoculated fresh-cut fruit (papaya) model. Physicochemical characteristics revealed the colour, odor, nearly neutral pH (6.67-6.83), high water solubility (69.18-82.63%) and total phenolic content (1130.54-2403.41 mg GAE/100 g) of the extracts. The antibacterial property of the extracts evaluated by zone of inhibition assay revealed that cashew nut shell extract had a strong inhibition effect on Escherichia coli (18 mm), Listeria monocytogenes (18 mm), and Salmonella enterica (16 mm). Food preservative effect of extracts was examined in an artificially inoculated fresh-cut papaya model, and both cashewnut and coconut shell extracts significantly reduced the population of the above mentioned foodborne pathogens. However, when compared to coconut shell extract, the application of cashewnut shell extract was found to affect the sensory property of the fresh-cut fruit as darkening of the cut fruit was observed. So, the coconut shell extract could be considered as a natural source of antibacterial agent for food preservative applications. Phytochemical investigation through LC-MS/MS technique revealed that luteolin as the major constituent of coconut shell extract.

SUBMITTER: Prakash A

PROVIDER: S-EPMC6133848 | biostudies-other | 2018 Oct

REPOSITORIES: biostudies-other

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In vitro antibacterial activity of nut by-products against foodborne pathogens and their application in fresh-cut fruit model.

Prakash Anand A Nithyanand Paramasivam P Vadivel Vellingiri V

Journal of food science and technology 20180820 10

Aqueous extract of nut by-products (cashewnut shell, coconut shell, and peanut hull) were studied for their physicochemical properties, antibacterial activity and food preservation potential in an artificially inoculated fresh-cut fruit (papaya) model. Physicochemical characteristics revealed the colour, odor, nearly neutral pH (6.67-6.83), high water solubility (69.18-82.63%) and total phenolic content (1130.54-2403.41 mg GAE/100 g) of the extracts. The antibacterial property of the extracts ev ...[more]

PMID: 30228429

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Project description:Foodborne contamination and associated illness in the United States is responsible for an estimated 48 million cases per year. Increased food demand, global commerce of perishable foods, and the growing threat of antibiotic resistance are driving factors elevating concern for food safety. Foodborne illness is often associated with fresh-cut, ready-to-eat produce commodities due to the perishable nature of the product and relatively minimal processing from farm to the consumer. The research presented here optimizes and evaluates the utility of microfluidic droplets, also termed ultra-miniaturized bioreactors, for rapid detection of viable Salmonella enterica ser. Typhimurium in a shredded lettuce wash water acquired from a major Mid-Atlantic produce processing facility (denoted as Producer) in the U.S. Using a fluorescently-labeled anti-S. Typhimurium antibody and relative fluorescence intensities, paired with in-droplet incubation, S. Typhimurium was detected and identified with 100% specificity in less than 5 h. In initial optimization experiments using S. Typhimurium-spiked sterile water, the relative fluorescence intensity of S. Typhimurium was approximately two times that of the observed relative intensities of five non-S. Typhimurium negative controls at 4-h incubation in droplets containing Rappaport-Vasiliadis (RV) broth at 37°C: relative fluorescence intensity for S. Typhimurium = 2.36 (95% CI: 2.15-2.58), Enterobacter aerogens 1.12 (95% CI: 1.09-1.16), Escherichia coli 700609 = 1.13 (95% CI: 1.09-1.17), E. coli 13706 1.13 (95% CI: 1.07-1.19), E. coli 700891 1.05 (95% CI: 1.03-1.07) and Citrobacter freundii 1.04 (95% CI: 1.03-1.05). S. Typhimurium- and E. aerogens-spiked shredded lettuce wash waters acquired from the Producer were then incubated 4 h in-droplet at 37°C with RV broth. The observed relative fluorescence of S. Typhimurium was significantly higher than that of E. aerogens, 1.56 (95% CI: 1.42-1.71) and 1.10 (95% CI: 1.08-1.12), respectively. While further optimization focusing on compatible concentration methodologies for highly-dilute produce water samples is needed, this application of droplet microfluidics shows great promise in dramatically shortening the time necessary-from days to hours-to confirm viable bacterial contamination in ready-to-eat produce wash waters used throughout the domestic and international food industry.

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In vitro antibacterial activity of nut by-products against foodborne pathogens and their application in fresh-cut fruit model.

Publications

In vitro antibacterial activity of nut by-products against foodborne pathogens and their application in fresh-cut fruit model.

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