Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

摘要

The effects of different concentrations of defatted by supercritical CO_2 chokeberry pomace extracts isolated by consecutive pressurized ethanol and water on the growth of Listeria monocytogenes, Brochothrix thermosphacta, Pseudomonas putida, lactic acid bacteria (LAB), and aerobic mesophilic bacteria (AMB) were tested. The extracts at ＞3.3% concentration effectively inhibited tested bacteria in their cultures. Heating reduced antimicrobial activity of extract at higher microbial load. Ethanolic extract (2%) inhibited bacteria in pork slurry (inoculated and non-inoculated with bacteria), pork meat burgers, and cooked ham. These results indicate that chokeberry ethanolic extract has great potential as a natural antimicrobial for reducing microbial growth, increasing meat products safety, and extending their shelf life. Consequently, chokeberry pomace extract may be regarded as a promising ingredient, which might be used as an alternative to commercially available synthetic antimicrobials. In addition, chokeberry phytochemicals may provide health benefits to meat products and mitigate the adverse effects of processed meat.