Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria

Carolina Zambrano, Erika Beáta Kerekes, Alexandra Kotogán, T. Papp, C. Vágvölgyi, Judit Krisch, Miklós Takó

Research output: Article

1 Citation (Scopus)

Abstract

In this study, antimicrobial, anti-quorum sensing and anti-biofilm forming activities of phenolic-enriched extracts produced by enzyme-assisted extraction from oven-dried and lyophilized black grape (Vitis vinifera x (Vitis labrusca x Vitis riparia)), apple (Malus domestica cv. Jonagold) and yellow pitahaya (Hylocereus megalanthus) residues were investigated. Both disk-diffusion and minimal inhibitory concentration (MIC) assays showed increased antimicrobial capacity for many extracts after the carbohydrase treatments. The lowest MIC (12.5 mg/mL) was found for black grape samples against Bacillus cereus and Bacillus subtilis, and for apple and pitahaya samples against Pseudomonas putida. The percent quorum sensing inhibition effect on Chromobacterium violaceum has varied between 9 and 36%, 15 and 24% and 6 and 23% for black grape, apple and pitahaya extracts, respectively, depending on the enzyme treatment. Pseudomonas aeruginosa, P. putida and Staphylococcus aureus biofilms were the most sensitive to the extracts, while the Salmonella enterica, Listeria monocytogenes and Escherichia coli biofilms were modulated by certain enzyme-free and treated samples. The extracts can be good candidates for the development of natural preservatives.

Original languageEnglish
Pages (from-to)416-425
Number of pages10
JournalLWT
Volume100
DOIs
Publication statusPublished - febr. 1 2019

Fingerprint

Vitis
Malus
grapes
apples
anti-infective agents
Bacteria
Food
biofilm
bacteria
extracts
Biofilms
quorum sensing
Pseudomonas putida
Quorum Sensing
Hylocereus
Chromobacterium violaceum
Vitis riparia
Vitis labrusca
Enzymes
Chromobacterium

ASJC Scopus subject areas

  • Food Science

Cite this

Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria. / Zambrano, Carolina; Kerekes, Erika Beáta; Kotogán, Alexandra; Papp, T.; Vágvölgyi, C.; Krisch, Judit; Takó, Miklós.

In: LWT, Vol. 100, 01.02.2019, p. 416-425.

Research output: Article

Zambrano, Carolina ; Kerekes, Erika Beáta ; Kotogán, Alexandra ; Papp, T. ; Vágvölgyi, C. ; Krisch, Judit ; Takó, Miklós. / Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria. In: LWT. 2019 ; Vol. 100. pp. 416-425.
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