Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Jun 2

PMID 34069051

Citations 7

Authors

Annalisa Ricci

Gaia Bertani

Antonietta Maoloni

Valentina Bernini

Alessia Levante

Erasmo Neviani

Camilla Lazzi

Affiliations

Soon will be listed here.

Abstract

To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. In addition to the prevention of foodborne diseases, another huge concern of our time is the recovery of agri-food byproducts. In compliance with these challenges, the aim of this work was to more deeply investigate the antimicrobial activity of extracts derived from fermented tomato, melon, and carrot byproducts, previously studied. All the fermented extracts had antimicrobial activity both in vitro and in foodstuff, showing even higher activity than commercial preservatives, tested for comparison against spoilage microorganisms and foodborne pathogens such as spp., , and . These promising results highlight an unstudied aspect for the production of innovative natural preservatives, exploitable to improve the safety and shelf-life of various categories of foodstuff.

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