Assessment of Antimicrobial Activity of Pomegranate, Cranberry, and Black Chokeberry Extracts against Foodborne Pathogens

• Main Authors: Maria Daoutidou, Stavros Plessas, Athanasios Alexopoulos, Ioanna Mantzourani
• Format: Article
• Language: English
• Published: MDPI AG 2021-02-01
• Series: Foods
• Subjects: plant extracts; natural preservatives; Staphylococcus aureus; Escherichia coli; Streptococcus pyogenes; pork meat
• Online Access: https://www.mdpi.com/2304-8158/10/3/486

Herbal and plant extracts are being applied to a wide range of foods against different types of foodborne pathogens. In the present study, ethanolic and aqueous extracts of different concentrations (5% <i>v/v</i>, 10% <i>v/v</i>, and 20% <i>v/v</i>) from cranberry (<i>Vaccinium macrocarpon</i>), black chokeberry (<i>Aronia melanocarpa</i>), and pomegranate (<i>Punica granatum </i>L.) plants were applied in five concentrations (62.5 to 1000 mg/mL) against foodborne strains of <i>Staphylococcus aureus,</i><i>Escherichia coli</i>, and <i>Streptococcus pyogenes</i>. The results revealed that a low concentration of solvents (5% <i>v/v</i>) did not exhibit decreased antimicrobial activity in comparison with higher solvent concentrations (10% and 20% <i>v/v</i>). Additionally, both aqueous and ethanolic extracts were highly effective against pathogens even in their low concentrations (62.5 mg/mL and 125 mg/mL). Likewise<b>, </b>the extracts exhibited promising results (aqueous extracts of pomegranate, cranberry, and black chokeberry in a food-compatible concentration of 2% <i>w/v</i>) were applied to raw pork meatball production, and their antimicrobial activity was recorded versus <i>Enterobacteriaceae</i>, total mesophilic bacteria (TMB), lactic acid bacteria (LAB),<i> Staphylococcus </i>spp., <i>Pseudomonas </i>spp., and yeasts/molds. The outcome demonstrated that meatballs that contained aqueous extracts of pomegranate were more resistant to spoilage compared to all of the other samples, as it was preserved for more days. Likewise, these extracts of a plant origin could be used as natural preservatives in meat products, even in their low concentrations.