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Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model

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Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model

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Título Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model
Autor Paim, Marcelo Pinto
Maciel, Mônica Jachetti
Weschenfelder, Simone
Bergmann, Guiomar Pedro
Avancini, Cesar Augusto Marchionatti
Abstract Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic microorganisms, using hydroethanolic extract of H. sabdariffa L. in different concentrations in a meat model, verifying its potential as food additive for microbiological stability on ground beef during cooling storage. For the preparation of the treatments, the meat experimental units were elaborated with different concentrations of the vegetal extract (5, 10, 15 and 20%), ground beef and contaminated with E. coli. For pH evaluation, the meat experimental units were added different percentages of hydroethanolic extract. The H. sabdariffa L. antibacterial action reduced two logarithmic levels in practically all treatments. The best pH result was obtained in the meat containing 30% of the extract. The hydroethanolic extracts of Hibiscus sabdariffa L. showed anti-Escherichia coli activity in the presence of refrigerated ground beef. Analyzing the pH results and the count of aerobic mesophilic bacteria, it is possible this extract to be used as a natural food additive.
Contido em Food Science and Technology. Campinas. Vol. 37 (2017), 4 [f.]
Assunto Atividade antibacteriana : Plantas
Carne moída
Escherichia coli
Extratos vegetais
Hibiscus sabdariffa L.
[en] Antibacterial activity
[en] Ground beef
[en] Vegetable extracts
Origem Nacional
Tipo Artigo de periódico
URI http://hdl.handle.net/10183/164379
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