Food and Bioprocess Technology

, Volume 12, Issue 1, pp 193–197 | Cite as

Antimicrobial Activity of Araucaria angustifolia Seed (Pinhão) Coat Extract and its Synergism with Thermal Treatment to Inactivate Listeria monocytogenes

  • Geferson Henrique Trojaike
  • Elaine Biondo
  • Rosiele Lappe Padilha
  • Adriano Brandelli
  • Voltaire Sant’AnnaEmail author


The objective of the present work was to evaluate the antimicrobial activity of aqueous extract from solid waste of Araucaria angustifolia seed (pinhão) at concentration of 10 kg/m3 against a broad spectrum of bacteria and fungi and its synergism with heat treatment against Listeria monocytogenes within temperature range of 55–70 °C. Results showed that pinhão coat extract inhibited the growth of Staphylococcus aureus, Bacillus cereus, L. monocytogenes, L. innocua, and Aeromonas hydrophila, but did not inhibit the fungi evaluated. Kinetic modeling showed that L. monocytogenes inactivation followed the first order model. Results showed that the inactivation rate constant increased 105% when L. monocytogenes was treated at 55 °C in the presence of pinhão coat extract; meanwhile, there was an increase of 58% and 42% at 60 °C and 70 °C, respectively, indicating clearly a synergism between heat treatment and the aqueous extract obtained from the food residue. Thus, pinhão coat extract presents antibacterial activity against important foodborne bacteria and its combination with heat processing implies in reduction of the thermal stability of L. monocytogenes, indicating that the combination of both techniques can be an interesting tool to be used in food preservation.


Inactivation kinetics Synergism Thermal treatment Araucaria angustifolia seed Food residue 


Funding Information

This study received support from State University of Rio Grande do Sul (UERGS, Porto Alegre, Brazil). A.B. is research awardee of Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brasília, Brazil).


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© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Food Residues Processing Laboratory, Life and Environmental AreaState University of Rio Grande do SulEncantadoBrazil
  2. 2.Applied Biochemistry and Microbiology Laboratory, Food Science and Technology InstituteFederal University of Rio Grande do SulPorto AlegreBrazil
  3. 3.UERGS-EncantadoEncantadoBrazil

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