Côté, Jacinthe; Caillet, Stéphane; Dussault, Dominic; Sylvain, Jean-François et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2011).
Effect of juice processing on cranberry antibacterial properties
Food Research International
, vol. 44
, nº 9.
pp. 2922-2929.
DOI: 10.1016/j.foodres.2011.06.049.
Résumé
The effects of the industrial juice process on the ability of neutralized cranberry samples and exts. (polar, apolar and anthocyanins) to inhibit the growth of Enterococcus faecium resistant to vancomycin (ERV), Escherichia coli O157:H7 EDL 933, E. coli ATCC 25922, Listeria monocytogenes HPB 2812, Pseudomonas aeruginosa ATCC 15442, Salmonella Typhimurium SL1344 and Staphylococcus aureus ATCC 29213 were investigated. The juice process appeared to have a general enhancing effect on the antibacterial properties of cranberry polar and anthocyanin exts. The lowest min. inhibitory concns. (MICs) (1.80-7.0 μg phenol/well) were obtained when S. aureus, S. Typhimurium, and ERV were exposed to the juice conc. The growth of P. aeruginosa, L. monocytogenes, E. coli ATCC, and E. coli O157:H7 was not inhibited by the juice conc., but did show sensitivity (maximal tolerated concns. of 0.007-0.4 μg phenol/well). The lowest MICs (22.6-90.5 μg phenol/well) for P. aeruginosa, S. aureus, S. Typhimurium, and ERV were obsd. when they were exposed to the cranberry anthocyanin ext. obtained from cranberry pomace. The results also showed a neg. effect of the juice process on the antibacterial properties of the cranberry apolar exts.: the one obtained from frozen cranberries was most efficient against P. aeruginosa, S. aureus, L. monocytogenes and S. Typhimirium (MIC of 45.50 μg phenol/well). The tested bacteria showed the greatest resistance toward the cranberry exts. obtained from the mash and the macerated and depectinized mash.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Cranberry juice processing; Phenolic extracts; Pathogenic bacteria; Minimum inhibitory concentration; Maximal tolerated concentration |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 09 mars 2024 22:23 |
| Dernière modification: | 09 mars 2024 22:23 |
| URI: | https://espace.inrs.ca/id/eprint/14517 |
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