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Inhibition of several bacterial species isolated from squid and shrimp skewers by different natural edible compounds

2022-03-01Artigo científico Acesso aberto
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dc.contributor.authorRezende, Lourenço Pinto de
dc.contributor.authorBarbosa, Joana Bastos
dc.contributor.authorGomes, Ana Maria
dc.contributor.authorSilva, Ana Machado
dc.contributor.authorCorreia, Daniela Fonseca
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2022-03-25T10:25:22Z
dc.date.available2022-03-25T10:25:22Z
dc.date.issued2022-03-01
dc.description.abstractSeafood is an excellent source of nutrients, essential for a healthy diet, ranging from proteins and fatty acids to vitamins and minerals. Seafood products are highly perishable foods due to their nutritional characteristics and composition. The application of nontoxic, natural, and edible preservatives to extend the shelf-life and inhibit bacterial proliferation of several foods has been a hot topic. Consequently, this work aimed to perform the microbiological characterization of squid and shrimp skewers during their shelf-life (five days) and evaluate the susceptibility of randomly isolated microorganisms to several natural edible compounds so that their application for the preservation and shelf-life extension of the product might be analyzed in the future. The product had considerably high total microorganisms loads of about 5 log CFU/g at day zero and 9 log CFU/g at day five. In addition, high bacterial counts of Pseudomonas spp., Enterobacterales, and lactic acid bacteria (LAB) were found, especially on the last day of storage, being Pseudomonas the dominant genus. However, no Escherichia coli or Listeria monocytogenes were detected on the analyzed samples. One hundred bacterial isolates were randomly selected and identified through 16s rRNA sequencing, resulting in the detection of several Enterobacterales, Pseudomonas spp., and LAB. The antibacterial activity of carvacrol, olive leaf extract, limonene, Citrox®, different chitosans, and ethanolic propolis extracts was evaluated by the agar diffusion method, and the minimum inhibitory concentration was determined only for Citrox® since only this solution could inhibit all the identified isolates. At concentrations higher than or equal to 1.69% (v/v), Citrox® demonstrated bacteriostatic and bactericidal activity to 97% and 3% of the isolates, respectively. To our knowledge, there are no available data about the effectiveness of this commercial product on seafood isolates. Although preliminary, this study showed evidence that Citrox® has the potential to be used as a natural preservative in these seafood products, improving food safety and quality while reducing waste. However, further studies are required, such as developing a Citrox®-based coating and its application on this matrix to validate its antimicrobial effect.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods11050757pt_PT
dc.identifier.eid85126310332
dc.identifier.issn2304-8158
dc.identifier.pmcPMC8909736
dc.identifier.pmid35267390
dc.identifier.urihttp://hdl.handle.net/10400.14/37145
dc.identifier.wos000772965900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntimicrobial activitypt_PT
dc.subjectCitrox®pt_PT
dc.subjectSeafood productspt_PT
dc.subjectSpoilagept_PT
dc.titleInhibition of several bacterial species isolated from squid and shrimp skewers by different natural edible compoundspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue5pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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