Abstract
Aqueous extract of nut by-products (cashewnut shell, coconut shell, and peanut hull) were studied for their physicochemical properties, antibacterial activity and food preservation potential in an artificially inoculated fresh-cut fruit (papaya) model. Physicochemical characteristics revealed the colour, odor, nearly neutral pH (6.67–6.83), high water solubility (69.18–82.63%) and total phenolic content (1130.54–2403.41 mg GAE/100 g) of the extracts. The antibacterial property of the extracts evaluated by zone of inhibition assay revealed that cashew nut shell extract had a strong inhibition effect on Escherichia coli (18 mm), Listeria monocytogenes (18 mm), and Salmonella enterica (16 mm). Food preservative effect of extracts was examined in an artificially inoculated fresh-cut papaya model, and both cashewnut and coconut shell extracts significantly reduced the population of the above mentioned foodborne pathogens. However, when compared to coconut shell extract, the application of cashewnut shell extract was found to affect the sensory property of the fresh-cut fruit as darkening of the cut fruit was observed. So, the coconut shell extract could be considered as a natural source of antibacterial agent for food preservative applications. Phytochemical investigation through LC–MS/MS technique revealed that luteolin as the major constituent of coconut shell extract.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Andino A, Hanning I (2015) Salmonella enterica: survival, colonization, and virulence differences among serovars. Sci World J. https://doi.org/10.1155/2015/520179
Bhagwat AA (2006) Microbial safety of fresh-cut produce: where are we now? In: Matthews KR (ed) Microbiology of fresh produce. ASM Press, Washington DC, pp 121–165
Boonsai P, Phuwapraisirisan P, Chanchao C (2014) Antibacterial activity of a cardanol from Thai Apismellifera Propolis. Int J Med Sci 11(4):327–336
Choi MR, Jeong SG, Liu Q, Ban GH, Lee SY, Park JW, Kang DH (2015) Effect of thiamine dilaurylsulfate against Escherichia coli O157: H7, Salmonella typhimurium, Listeria monocytogenes and Bacillus cereus spores in custard cream. LWT-Food Sci Technol 60:320–324
Dean LL, Davis JP, Shofran BG, Sanders TH (2008) Phenolic profiles and antioxidant activity of extracts from peanut plant parts. Open Nat Prod J 1:1–6
Esquenazi D, Wigg MD, Miranda MMFS, Rodrigues HM, Tostes JBF, Rozental S, Da Silva AJR, Alviano CS (2002) Antimicrobial and antiviral activities of polyphenolics from Cocos nucifera Linn. (Palmae) husk fiber extract. Res Microbiol 153:647–652
Fernandez-Gines JM, Fernandez-Lopez J, Sayas-Barbera E, Perez-Alvarez JA (2005) Meat products as functional foods: a review. J Food Sci 70:37–43
Franz E, Bruggen AHC (2008) Ecology of E. coli O157:H7 and Salmonella enterica in the primary vegetable production chain. Crit Rev Microbiol 34:143–161
Gibis M, Weiss J (2012) Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties. Food Chem 134:766–774
Gomez-Lopez VM, Marin A, Medina-Martinez MS, Gil MI, Allende A (2013) Generation of trihalomethanes with chlorine-based sanitizers and impact on microbial, nutritional and sensory quality of baby spinach. Postharvest Biol Technol 85:210–217
Hwang, D., and Lim, Y.H. 2015. Resveratrol antibacterial activity against Escherichia coli is mediated by Z-ring formation inhibition via suppression of FtsZ expression. Sci Rep 5 Article No. 10029
Joshi S, Aeri V (2009) Practical pharmacognosy, 1st edn. Frank Bros & Co., New Delhi, pp 290–293
Joung DK, Lee YS, Han SH, Lee SW, Cha SW, Mun SH, Kong R, Kang OH, Song HJ, Shin DW, Kwon DY (2016) Potentiating activity of luteolin on membrane permeabilizing agent and ATPase inhibitor against methicillin-resistant Staphylococcus aureus. Asian Pac J Trop Med 9(1):19–22
Kajiya K, Hojo H, Suzuki M, Nanjo F, Kumazawa S, Nakayama T (2004) Relationship between antibacterial activity of (+)-catechin derivatives and their interaction with a model membrane. J Agric Food Chem 52:1514–1519
Kim JH, Kwon KH, Oh SW (2016) Effects of malic acid or/and grapefruit seed extract for the inactivation of common food pathogens on fresh-cut lettuce. Food Sci Biotechnol 25:1801–1804
Kubo I, Nihel K, Tsujimoto K (2003) Antibacterial action of anacardic acids against methicillin resistant Staphylococcus aureus (MRSA). J Agric Food Chem 51:7624–7628
Martin JGP, Porto E, Correa CB, Alencar SMD, Gloria EMD, Cabral ISR, Aquino LMD (2012) Antimicrobial potential and chemical composition of agro-industrial wastes. J Nat Prod 5:27–36
Nithyanand P, Pandian SK (2009) Phylogenetic characterization of culturable bacterial diversity associated with the mucus and tissue of the coral Acropora digitifera from the Gulf of Mannar. FEMS Microbiol Ecol 69:384–394
Park SH, Choi MR, Park JW, Park KH, Chung MS, Ryu S, Kang DH (2011) Use of organic acids to inactivate Escherichia coli O157: H7, Salmonella typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce. J Food Sci 76:293–298
Prakash A, Baskaran R, Paramasivam N, Vadivel V (2018) Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: a review. Food Res Int 111:509–523
Qin R, Xiao K, Li B, Jiang W, Peng W, Zheng J, Zhou H (2013) The combination of catechin and epicatechingallate from Fructus crataegi potentiates β-lactam antibiotics against methicillin-resistant Staphylococcus aureus (MRSA) in vitro and in vivo. Int J Mol Sci 14:1802–1821
Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Method Enzymol. 299:152–178
Sivaranjani M, Gowrishankar S, Kamaladevi A, Pandian SK, Balamurugan K, Ravi AV (2016) Morin inhibits biofilm production and reduces the virulence of Listeria monocytogenes—an in vitro and in vivo approach. Int J Food Microbiol 237:73–82
Vadivel V, Brindha P (2015) Antioxidant property of solvent extract and acid/alkali hydrolysates from rice hulls. Food Biosci 11:85–91
Vadivel V, Moncalvo A, Dordoni R, Spigno G (2017) Effects of an acid/alkaline treatment on the release of antioxidants and cellulose from different agro-food wastes. Waste Manag 64:305–314
Wichchukit S, O’Mahony M (2015) The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. J Sci Food Agric 95(11):2167–2178
Acknowledgements
Author (VV) is thankful to SERB for having provided the financial support (Start-up Grant No. YSS/2014/000332), and authors are grateful to the honorable Vice-Chancellor of SASTRA Deemed University, Thanjavur, Tamilnadu for their encouragement to conduct this research project.
Author information
Authors and Affiliations
Corresponding author
Electronic supplementary material
Below is the link to the electronic supplementary material.
13197_2018_3373_MOESM2_ESM.tif
Supplementary Figure 2. Food preservation capacity of nut by-product extracts in artificially inoculated fresh-cut fruit model. (TIFF 382 kb)
13197_2018_3373_MOESM3_ESM.tif
Supplementary Figure 3. Phytochemical investigation of coconut extract: MS/MS fragmentation pattern of daughter ions (A) and HPLC chromatogram of luteolin (B). (TIFF 116 kb)
Rights and permissions
About this article
Cite this article
Prakash, A., Nithyanand, P. & Vadivel, V. In vitro antibacterial activity of nut by-products against foodborne pathogens and their application in fresh-cut fruit model. J Food Sci Technol 55, 4304–4310 (2018). https://doi.org/10.1007/s13197-018-3373-x
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3373-x