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The inhibitory concentration of natural food preservatives may be biased by the determination methods

2021-05Journal article Open access
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dc.contributor.authorGomes, Joana
dc.contributor.authorBarbosa, Joana
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2021-06-07T12:25:08Z
dc.date.available2021-06-07T12:25:08Z
dc.date.issued2021-05
dc.description.abstractThe demand for natural antimicrobials as food preservatives has increased due to the growing interest of the population for a healthy lifestyle. The application of screening methods to identify the antimicrobial activity of natural compounds is of great importance. The in vitro determination of antimicrobial activity requires determining their minimum inhibitory concentrations to assess microbial susceptibility. This study aimed to evaluate the minimum inhibitory concentrations of three natural antimicrobial compounds-chitosan, ethanolic propolis extract, and nisin-against 37 microorganisms (different pathogens and spoilage microorganisms) by the methods of agar dilution and drop diffusion on agar. Culture media at different pH values were used for both methods to simulate different food products. Most of the microorganisms were inhibited by chitosan (0.5% w/v) and propolis (10 mg/mL), and most of the Gram-positive bacteria by nisin (25 mu g/mL). Different pH values and the in vitro method used influenced the inhibition of each compound. Generally, lower minimum inhibitory concentrations were observed at lower pH values and for the agar dilution method. Furthermore, some microorganisms inhibited by the compounds on the agar dilution method were not inhibited by the same compounds and at the same concentrations on the drop diffusion technique. This study reinforces the need for using defined standard methods for the in vitro determination of minimum inhibitory concentrations. Natural compounds with potential antimicrobial action are a bet on food preservation. The use of standard techniques such as those used for antimicrobials of clinical applications are crucial to compare results obtained in different studies and different matrices.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods10051009pt_PT
dc.identifier.eid85107004958
dc.identifier.issn2304-8158
dc.identifier.pmcPMC8148156
dc.identifier.pmid34066353
dc.identifier.urihttp://hdl.handle.net/10400.14/33463
dc.identifier.wos000653871100001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAgar dilutionpt_PT
dc.subjectAntimicrobial activitypt_PT
dc.subjectChitosanpt_PT
dc.subjectDrop diffusion on agarpt_PT
dc.subjectFood preservativespt_PT
dc.subjectPropolispt_PT
dc.subjectNisinpt_PT
dc.titleThe inhibitory concentration of natural food preservatives may be biased by the determination methodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue5
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNameBarbosa
person.familyNameTeixeira
person.givenNameJoana
person.givenNamePaula
person.identifier.ciencia-id9516-589F-8B0D
person.identifier.orcid0000-0001-5879-9458
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id13608752600
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationce89919c-98a7-473c-995a-1d89e70644b6
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscoveryb918d4a2-b9f9-4c56-8318-111625e4d58b

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