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Artículo

Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system

Rodriguez Vaquero, Maria JoseIcon ; Aredes Fernández, Pedro AdriánIcon ; Manca, Maria CristinaIcon ; Strasser de Saad, Ana MariaIcon
Fecha de publicación: 08/2013
Editorial: Wiley
Revista: Journal Of Food Biochemistry
ISSN: 0145-8884
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Biotecnología Agrícola y Biotecnología Alimentaria

Resumen

In this work, the effectiveness of phenolic compounds of different varieties of wines as antibacterial agent in a meat model system was determined. Total phenolic, flavonoid and flavanol compounds concentrations were greater inMerlot andMalbec wines compared with Cabernet Sauvignon variety. In meat, the best antibacterial effect of wine phenolic compounds against both bacteria was observed withMerlot and Malbec wine varieties at 4C, even when inhibitory effect was also observed at 20C. The lowest decimal reduction time was obtained withMerlot wine for Listeriamonocytogenes and with Malbec and Merlot wines for Escherichia coli. From our results,we propose the use of wine phenolic compounds as natural biopreservatives for meat in combination with low temperatures. These natural products provide the additional human health benefit inherent to polyphenols properties. The exploration of natural antimicrobials for food preservation receives increased attention due to a growing microbial resistance towards conventional preservatives, added to consumer awareness of natural food products. The antibacterial effect of individual phenolic compounds in culturemedia has been largely studied,, but there is no information about the antibacterial effect of natural combinations of polyphenols fromdifferent varieties of wines in meat. In thiswork,we demonstrate that phenolic compounds combination of Argentinean wines were effective in inhibiting the growth of two pathogenic bacteria that produce food contamination and illness in the consumer.Natural polyphenol combinations found in Argentinean wines could act as natural biopreservatives for meat in combination with low temperatures, achieving extension of the shelf life of food.
Palabras clave: Phenolic Compounds , Red Wine , Antimicrobial Activity , Pathogenic Bacteria
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/2412
URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2011.00648.x/abstract
DOI: http://dx.doi.org/10.1111/j.1745-4514.2011.00648.x
URL: http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4514
Colecciones
Articulos(CCT - NOA SUR)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Strasser de Saad, Ana Maria; Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system; Wiley; Journal Of Food Biochemistry; 37; 4; 8-2013; 425-431
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