Jaboticaba peel extract as an antimicrobial agent: screening and stability analysis

Abstract

Purpose

This study aimed to evaluate the antimicrobial activity of the aqueous extract from jaboticaba skin against important foodborne bacteria and fungi and its stability.

Design/methodology/approach

Jaboticaba skin aqueous extract (at ratio of 10 g L-1) was tested against Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Escherichia coli. Stability of the anti-staphylococcal activity, total phenolics, monomeric anthocyanins, tannins, phenolic acid content were measured and statistically correlated.

Findings

The residue extract inhibited L.monocytogenes, S.aureus, B.cereus and E.coli growth but was not effective against fungi and was stable to the thermal treatments, remaining with its inhibitory activity against S.aureus. When stored for 14 days at 25 °C with an incidence of light, there was a reduction in the antibacterial activity and in the phenolic compounds. The change in pH slightly changed polyphenolic content profile, and the exposure to papain and bromelain did not affect the antimicrobial activity. Results showed strong correlation between anti-staphylococcal activity, the presence of polyphenols and anthocyanins, meanwhile moderate correlation with phenolic acids content in the extract.

Originality/value

Biopreservatives are a great trend in food microbiology. The present work shows deeper information about the utilization of jaboticaba skin as antimicrobial agent and its stability, which is not found in the current literature.

Citation

Fleck, N., Sant’Anna, V., Oliveira, W.d.C., Brandelli, A. and Fonseca Veras, F. (2022), "Jaboticaba peel extract as an antimicrobial agent: screening and stability analysis", British Food Journal, Vol. 124 No. 9, pp. 2793-2804. https://doi.org/10.1108/BFJ-03-2021-0253