Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria

• Published in: Food science & technology Vol. 100; pp. 416 - 425
• Main Authors: Zambrano, Carolina, Kerekes, Erika Beáta, Kotogán, Alexandra, Papp, Tamás, Vágvölgyi, Csaba, Krisch, Judit, Takó, Miklós
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2019
• Subjects: Anti-quorum sensing; Antibacterial activity; antimicrobial properties; apples; Bacillus cereus; Bacillus subtilis; bacteria; Biofilm; biopreservatives; Chromobacterium violaceum; enzymatic treatment; enzymes; Escherichia coli; Foodborne pathogens; freeze drying; grapes; hybrids; Hylocereus megalanthus; Listeria monocytogenes; Malus domestica; minimum inhibitory concentration; Phenolic compounds; Pseudomonas aeruginosa; Pseudomonas putida; quorum sensing; Salmonella enterica; Staphylococcus aureus; Vitis labrusca; Vitis riparia; Vitis vinifera; Biofilm; Foodborne pathogens; Antibacterial activity; Phenolic compounds; Anti-quorum sensing
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2018.10.044

In this study, antimicrobial, anti-quorum sensing and anti-biofilm forming activities of phenolic-enriched extracts produced by enzyme-assisted extraction from oven-dried and lyophilized black grape (Vitis vinifera x (Vitis labrusca x Vitis riparia)), apple (Malus domestica cv. Jonagold) and yellow pitahaya (Hylocereus megalanthus) residues were investigated. Both disk-diffusion and minimal inhibitory concentration (MIC) assays showed increased antimicrobial capacity for many extracts after the carbohydrase treatments. The lowest MIC (12.5 mg/mL) was found for black grape samples against Bacillus cereus and Bacillus subtilis, and for apple and pitahaya samples against Pseudomonas putida. The percent quorum sensing inhibition effect on Chromobacterium violaceum has varied between 9 and 36%, 15 and 24% and 6 and 23% for black grape, apple and pitahaya extracts, respectively, depending on the enzyme treatment. Pseudomonas aeruginosa, P. putida and Staphylococcus aureus biofilms were the most sensitive to the extracts, while the Salmonella enterica, Listeria monocytogenes and Escherichia coli biofilms were modulated by certain enzyme-free and treated samples. The extracts can be good candidates for the development of natural preservatives. •Carbohydrase-assisted extraction of antimicrobial compounds from fruit residues.•Extracts subjected to antibiofilm and anti-quorum sensing activity assays.•The antimicrobial activity correlated with the total phenolic content of samples.•Phenolic products inhibited the growth and biofilms of food-related bacteria.•Extracts and phenolics suppressed the violacein production in Chromobacterium.