Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis

被引：104

作者：

Shen, Xiao ^{[1
]}

Sun, Xiaohong ^{[1
]}

Xie, Qingchao ^{[1
]}

Liu, Haiquan ^{[1
]}

Zhao, Yong ^{[1
]}

Pan, Yingjie ^{[1
]}

Hwang, Cheng-An ^{[2
]}

Wu, Vivian C. H. ^{[3
]}

机构：

[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

[2] ARS, Residue Chem & Predict Microbiol Res Unit, Eastern Reg Res Ctr, USDA, Wyndmoor, PA 19038 USA

[3] Univ Maine, Sch Food & Agriclture, Orono, ME 04469 USA

来源：

FOOD CONTROL | 2014年 / 35卷 / 01期

基金：

美国食品与农业研究所;

关键词：

Blueberry; Antimicrobial activity; Phenolic; Listeria; Salmonella; IN-VITRO; ANTIOXIDANT CAPACITY; ALPHA-AMYLASE; PHENOLICS; COMPONENTS; CRANBERRY; FRUIT; ANTHOCYANINS; PATHOGENESIS; POLYPHENOLS;

D O I：

10.1016/j.foodcont.2013.06.040

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study examined the antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts obtained from four cultivars (Elliott, Darrow, Bluecrop, and Duke) on the growth of Listeria monocytogenes and Salmonella Enteritidis. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of the extracts against L. monocytogenes and S. Enteritidis in tryptic soy broth were determined. Concentrations of total phenolic compounds and four individual phenolic (chlorogenic acid, ellagic acid, quercetin, and quercetin-3-galactoside) in the extracts were determined using FolinCiocalteau method and HPLC analysis, respectively. All four extracts at 112.5-900 mg/mL exhibited a dose-dependent growth-inhibitory effect against L monocytogenes and S. Enteritidis. L monocytogenes was significantly more sensitive to the antimicrobial effect of the extracts than S. Enteritidis. Phenolic compounds in the extracts such as chlorogenic acid, quercetin, ellagic acid, and quercetin-3-galactoside were the active antimicrobial compounds in the blueberry extracts. The results of this study suggest that blueberry extract or extract-derived components may be used to control pathogenic microorganisms. More studies on the use of blueberry as a natural antimicrobial in food products are warranted. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：159 / 165

页数：7

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