Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model
Food Sci. Technol (SBCTA, Impr.)
;
37(4): 647-650, Dec. 2017. tab
Article
in English
| LILACS
| ID: biblio-892214
ABSTRACT
Abstract Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic microorganisms, using hydroethanolic extract of H. sabdariffa L. in different concentrations in a meat model, verifying its potential as food additive for microbiological stability on ground beef during cooling storage. For the preparation of the treatments, the meat experimental units were elaborated with different concentrations of the vegetal extract (5, 10, 15 and 20%), ground beef and contaminated with E. coli. For pH evaluation, the meat experimental units were added different percentages of hydroethanolic extract. The H. sabdariffa L. antibacterial action reduced two logarithmic levels in practically all treatments. The best pH result was obtained in the meat containing 30% of the extract. The hydroethanolic extracts of Hibiscus sabdariffa L. showed anti-Escherichia coli activity in the presence of refrigerated ground beef. Analyzing the pH results and the count of aerobic mesophilic bacteria, it is possible this extract to be used as a natural food additive.
Full text:
Available
Index:
LILACS (Americas)
Language:
English
Journal:
Food Sci. Technol (SBCTA, Impr.)
Journal subject:
ALIMENTOS
/
Nutritional Sciences
Year:
2017
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Federal do Rio Grande do Sul/BR
Similar
MEDLINE
...
LILACS
LIS