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Application of natural plant extracts as colorants, preservatives, and anti‐listerial agents in processed fish products

Tayel, Ahmed A., Almabady, Nashwa A., Sorour, Noha M., Diab, Amany M.
Journal of food safety 2018 v.38 no.2 pp. e12435
Hibiscus sabdariffa, Listeria monocytogenes, Punica granatum, anti-infective agents, antibacterial properties, dyes, fish products, food additives, food pathogens, manufacturing, plant extracts, pomegranates, preservatives, sensory properties, shelf life, surimi
The anti‐listerial activity of various plant extracts was investigated, qualitatively and quantitatively against Listeria monocytogenes strains. The extracts of Punica granatum peels (PPE) and Hibiscus sabdariffa calyxes (RCE) exhibited the most potent antibacterial activity. The application of PPE and RCE, as colorant, preservative, and antimicrobial agents, was conducted for the manufacturing of fish products (burger and surimi). The two extracts could effectively enhance the microbial, sensory, and shelf life attributes of prepared fish products. The combination of the extracts at their inhibitory concentrations lead to complete inhibition of inoculated L. monocytogenes cells, enhancing the sensory attributes of treated fish products and increasing panelists' preference. PRACTICAL APPLICATIONS: Foodborne pathogens' transmission via fish products, for example, L. monocytogenes, is hazardous and must be overcome efficiently and safely. The substitution of synthetic and chemical food additives and preservatives with natural agents is a general request from all. Results of study supported the practical application of powerful anti‐listerial plant extracts, for example, pomegranate peels and rosella calyxes, for the control of L. monocytogenes, coloring and improving sensorial attributes of processed fish products, burger and surimi.