Investigation of the Inhibition Effect of Myrtle (Myrtus Communis) Fruit and Leaf Extracts and Their Essential Oils in vitro and in Model Foods on Some Pathogenic Microorganisms and Optimization of Their Application Conditions in Model Foods
Project no. 22964 · Status: Kapanmış · 2021
Summary
<p>In this study, myrtle fruits and leaves extracts, essential oils and hydrosols have been investigated for antimicrobial, antibiofilm, antioxidant, antiquorum sensing, synergistic effects and total amount of phenolic substances. The antimicrobial effects of the combination of selected antimicrobial substance and ultrasound treatment on <em>Staphylococcus aureus</em> ATCC 6538P, <em>Salmonella</em> Typhimurium ATCC 13311, <em>Escherichia coli</em> O157:H7 ATCC 43895 inoculated to chicken fillet and apple samples were examined. To determine the most convenient concentration and ultrasound application time optimization analysis was done and the food samples that were treated under optimum conditions were stored at 4 ºC for 7 days. </p><p>The results of the study showed that the most sensitive microorganism was <em>S. aureus</em> (MIC: 0.02-25.0 mg/mL), and the most resistant microorganism was found as <em>E. coli</em> O157:H7 (MIC: 1.56-22.84 mg/mL). The highest amount of total phenolic substance was detected in ethanol extract of myrtle leaves with a value of 338.91 mg GAE/g.</p><p>Optimum conditions were 2.10xMIC (5.25 mg/mL) myrtle leaves ethanol extract and 6.29 min ultrasound (35 kHz, 30ºC) duration for apple samples whereas for chicken samples it was detected as 2.75xMIC (%1.72, v/v) sour orange juice+myrtle leaves EO and 7.52 min ultrasound (35 kHz, 30ºC) duration, respectively. After 7 days of storage, compared to control samples, the reductions in the populations of <em>S. aureus, S</em>. Typhimurium and <em>E. coli</em> O157:H7 on apple samples treated at optimized condition were determined as 3.67 log CFU/g, 2.41 log CFU/g and 2.31 log CFU/g, while the reductions of 1.66 log CFU/g, 2.82 log CFU/g, and 2.04 log CFU/g, respectively, were detected on chicken samples.</p><p>As a result of the study, it was found that the combined use of myrtle materials with different antimicrobial solutions or methods displayed effective antimicrobial activitiy. Myrtle extracts or essential oils can be used as antimicrobial agents instead of chemical preservatives and provide an alternative process for ensuring food safety.</p><p><strong>Keywords</strong>: <em>Myrtus communis</em>, antimicrobial, antibiofilm, optimization, sour orange juice</p>