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Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage

This study analyzed the antimicrobial effect of aqueous extracts of flour obtained from red alga (Gelidium sp.) both in vitro, against most common food pathogenic and spoilage bacteria, and in a food model system during the chilled storage of Atlantic mackerel (Scomber scombrus). Results of in vitro...

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Autores principales: Miranda, José M., Trigo, Marcos, Barros-Velázquez, Jorge, Aubourg, Santiago P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997398/
https://www.ncbi.nlm.nih.gov/pubmed/35406992
http://dx.doi.org/10.3390/foods11070904
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author Miranda, José M.
Trigo, Marcos
Barros-Velázquez, Jorge
Aubourg, Santiago P.
author_facet Miranda, José M.
Trigo, Marcos
Barros-Velázquez, Jorge
Aubourg, Santiago P.
author_sort Miranda, José M.
collection PubMed
description This study analyzed the antimicrobial effect of aqueous extracts of flour obtained from red alga (Gelidium sp.) both in vitro, against most common food pathogenic and spoilage bacteria, and in a food model system during the chilled storage of Atlantic mackerel (Scomber scombrus). Results of in vitro assays allowed the conclusion that the aqueous flour extracts have antimicrobial activity against Gram-negative bacteria such as Enterobacteriaceae (Escherichia coli, Enterobacter aerogenes, and Klebsiella pneumoniae) and proteobacteria (Vibrio alginolyticus), and against Gram-positive bacteria such as Bacillus cereus and B. subtilis. In the food model study, different concentrations of the flour extract were present in the icing medium, microbial and chemical analyses being carried out in fish muscle at different storage times. An inhibitory effect (p < 0.05) on microbial growth (aerobes, psychrotrophs, Enterobacteriaceae, and proteolytic and lipolytic bacteria) and on chemical quality indices (pH, total volatile amines, and trimethylamine) was concluded. This effect was more pronounced when the flour extract concentration in the ice increased and at advanced storage times. This study provides a first approach to the beneficial use of flour of the alga Gelidium as a new preserving strategy for chilled fish.
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spelling pubmed-89973982022-04-12 Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage Miranda, José M. Trigo, Marcos Barros-Velázquez, Jorge Aubourg, Santiago P. Foods Article This study analyzed the antimicrobial effect of aqueous extracts of flour obtained from red alga (Gelidium sp.) both in vitro, against most common food pathogenic and spoilage bacteria, and in a food model system during the chilled storage of Atlantic mackerel (Scomber scombrus). Results of in vitro assays allowed the conclusion that the aqueous flour extracts have antimicrobial activity against Gram-negative bacteria such as Enterobacteriaceae (Escherichia coli, Enterobacter aerogenes, and Klebsiella pneumoniae) and proteobacteria (Vibrio alginolyticus), and against Gram-positive bacteria such as Bacillus cereus and B. subtilis. In the food model study, different concentrations of the flour extract were present in the icing medium, microbial and chemical analyses being carried out in fish muscle at different storage times. An inhibitory effect (p < 0.05) on microbial growth (aerobes, psychrotrophs, Enterobacteriaceae, and proteolytic and lipolytic bacteria) and on chemical quality indices (pH, total volatile amines, and trimethylamine) was concluded. This effect was more pronounced when the flour extract concentration in the ice increased and at advanced storage times. This study provides a first approach to the beneficial use of flour of the alga Gelidium as a new preserving strategy for chilled fish. MDPI 2022-03-22 /pmc/articles/PMC8997398/ /pubmed/35406992 http://dx.doi.org/10.3390/foods11070904 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Miranda, José M.
Trigo, Marcos
Barros-Velázquez, Jorge
Aubourg, Santiago P.
Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage
title Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage
title_full Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage
title_fullStr Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage
title_full_unstemmed Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage
title_short Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage
title_sort antimicrobial activity of red alga flour (gelidium sp.) and its effect on quality retention of scomber scombrus during refrigerated storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997398/
https://www.ncbi.nlm.nih.gov/pubmed/35406992
http://dx.doi.org/10.3390/foods11070904
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