Antimicrobial Activity of Araucaria angustifolia Seed (Pinhão) Coat Extract and its Synergism with Thermal Treatment to Inactivate Listeria monocytogenes
- 93 Downloads
The objective of the present work was to evaluate the antimicrobial activity of aqueous extract from solid waste of Araucaria angustifolia seed (pinhão) at concentration of 10 kg/m3 against a broad spectrum of bacteria and fungi and its synergism with heat treatment against Listeria monocytogenes within temperature range of 55–70 °C. Results showed that pinhão coat extract inhibited the growth of Staphylococcus aureus, Bacillus cereus, L. monocytogenes, L. innocua, and Aeromonas hydrophila, but did not inhibit the fungi evaluated. Kinetic modeling showed that L. monocytogenes inactivation followed the first order model. Results showed that the inactivation rate constant increased 105% when L. monocytogenes was treated at 55 °C in the presence of pinhão coat extract; meanwhile, there was an increase of 58% and 42% at 60 °C and 70 °C, respectively, indicating clearly a synergism between heat treatment and the aqueous extract obtained from the food residue. Thus, pinhão coat extract presents antibacterial activity against important foodborne bacteria and its combination with heat processing implies in reduction of the thermal stability of L. monocytogenes, indicating that the combination of both techniques can be an interesting tool to be used in food preservation.
KeywordsInactivation kinetics Synergism Thermal treatment Araucaria angustifolia seed Food residue
This study received support from State University of Rio Grande do Sul (UERGS, Porto Alegre, Brazil). A.B. is research awardee of Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brasília, Brazil).
- Behravesh, C. B., Williams, I. T., & Tauxe, R. V. (2012). Emerging foodborne pathogens and problems: expanding prevention efforts before slaughter or harvest. In Improving food safety through a one-health approach. Washington: National Academy Press.Google Scholar
- Caxambú, S., Biondo, E., Kolchinski, E. M., Lappe, R., Brandelli, A., & Sant’Anna, V. (2016). Evaluation of the antimicrobial activity of pecan nut [Carya illinoinensis (Wangenh) C. Koch] shell aqueous extract on minimally processed lettuce leaves. Food Science and Technology (Campinas), 36(suppl 1), 42–45.CrossRefGoogle Scholar
- Klein, M. I., Biondo, E., Kolchinski, E. M., & Sant’Anna, V. (2017). Allelopathic effect of aqueous extract from agro-industrial residues of pecan nut [Carya illinoinensis (Wangenh) C. Koch] and pinhão (Araucaria angustifolia). Revista Eletrônica Científica da UERGS, 3(3), 495–507.CrossRefGoogle Scholar
- Prado, A. C. P., Silva, H. S., Silveira, S. M., Barreto, P. L. M., Vieira, C. R. W., Maraschin, M., Ferreira, S. R. S., & Block, J. M. (2014). Effect of the extraction process on the phenolic compounds profile and the antioxidant and antimicrobial activity of extracts of pecan nut [Carya illinoinensis (Wangenh) C. Koch] shell. Industrial Crops and Products, 52, 552–561.CrossRefGoogle Scholar
- Sant’Anna, V., Sfoglia, N. M., Mercali, G. D., Correa, A. P. F., & Brandelli, A. (2016). Effect of cooking on polyphenols and antioxidant activity of seed coat and evaluation of phytochemical and microbiological stability over storage. International Journal of Food Science & Technology, 51(8), 1932–1936.CrossRefGoogle Scholar