Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5560
Title: Evaluation of bioactivity of pomegranate fruit extract against Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice
Authors: Molva, Çelenk
Baysal, Ayşe Handan
Keywords: Antioxidant activity
Pomegranate extract
Sporulation media
Fruit juices
Alicyclobacillus acidoterrestris
Issue Date: 2015
Publisher: Academic Press Inc.
Source: Molva, Ç., and Baysal, A. H. (2015). Evaluation of bioactivity of pomegranate fruit extract against Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice. LWT - Food Science and Technology, 62(2), 989-995. doi:10.1016/j.lwt.2015.02.021
Abstract: This research evaluated the antimicrobial activity of commercial pomegranate extract (POMELLA®, PE) against Alicyclobacillus acidoterrestris vegetative cells and spores (approximately 105 log CFU/mL) in apple juice (pH 3.82, °Brix 11.3) during storage at 37°C. After 240h, the cell counts were reduced from the initial log count (CFU/mL) by 2.84, 3.26, 3.32, 3.46 and 3.56 in the apple juice with PE at the concentrations of 2.5, 5, 10, 20 and 40μg/mL, respectively. On the other hand, counts of the control reached 7.36 log CFU/mL after 24h. The Weibull model satisfactorily described the survival curves of cell inactivation kinetics (R2 > 0.983). While the growth of all spores obtained from different sporulation media (potato dextrose agar, malt extract agar, Bacillus acidoterrestris agar, and Bacillus acidocaldarius agar) was inhibited in the apple juice with PE (2.5-40μg/mL), the control spores increased by 1.9-2.2 log CFU/mL after 336h. Based on the scanning electron microscopy (SEM) imaging, vegetative cells indicated substantial damage and spore germination was inhibited in the apple juice with PE. The results showed that PE can have possible uses as a natural antimicrobial to control the growth of A.acidoterrestris vegetative cells and spore germination in the apple juice. © 2015 Elsevier Ltd.
URI: http://doi.org/10.1016/j.lwt.2015.02.021
http://hdl.handle.net/11147/5560
ISSN: 0023-6438
1096-1127
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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