دورية أكاديمية
Antimicrobial Properties of Chestnut Shell Extract as an Ecofriendly Approach for Food Preservation
| العنوان: | Antimicrobial Properties of Chestnut Shell Extract as an Ecofriendly Approach for Food Preservation |
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| المؤلفون: | Maria Ciríaco, Luis Patarata, Márcio Moura-Alves, Fernando Nunes, Cristina Saraiva |
| المصدر: | Biology and Life Sciences Forum, Vol 26, Iss 1, p 123 (2023) |
| بيانات النشر: | MDPI AG, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Plant ecology LCC:Animal biochemistry LCC:Biology (General) |
| مصطلحات موضوعية: | chestnut shell, antibacterial, minimum inhibitory concentration, antimicrobial activity, pathogens, Enterococcus faecalis, Plant ecology, QK900-989, Animal biochemistry, QP501-801, Biology (General), QH301-705.5 |
| الوصف: | The chestnut industry generates large quantities of by-products, including the chestnut shell, which is a source of phenolic compounds. In this study, the MIC (minimum inhibitory concentration) of chestnut shell extract was determined using the disk diffusion method. The chestnut shell was freeze-dried and milled. The extract was obtained using an ultrasound-assisted technique using water 70%: ethanol 30% (v/v) and subsequently lyophilized. Muller–Hinton plates were inoculated with ~105 CFU/mL of microorganisms. Sterile paper discs (6 mm) were placed on the inoculated culture medium and impregnated with 10 µL of each extract. Seven concentrations of extract between 0.3% and 2.1% were tested. The plates were incubated for 24 h at 37 °C. The antibacterial efficacy of the extracts was indicated by a halo formed around the paper disk. This work was carried out in triplicate. Halos were found at 1.5%, 1.8%, and 2.1% on Listeria monocytogenes ATCC 7973 (8.32 ± 0.06 mm for 2.1%), Enterococcus faecalis 19433 (8.94 ± 0.41 mm for 2.1%), and Staphylococcus aureus ATCC (10.26 ± 0.19 mm at 2.1%). For the remaining microorganisms, no halos were observed. The tested extract showed antimicrobial activity, demonstrating its potential for the control of pathogens in the food industry. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2673-9976 |
| Relation: | https://www.mdpi.com/2673-9976/26/1/123; https://doaj.org/toc/2673-9976 |
| DOI: | 10.3390/Foods2023-14934 |
| URL الوصول: | https://doaj.org/article/612ba2cdbe2a41a684a27e9f76cf8746 |
| رقم الأكسشن: | edsdoj.612ba2cdbe2a41a684a27e9f76cf8746 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 26739976 |
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| DOI: | 10.3390/Foods2023-14934 |