Bioactivity of fucoidan as an antimicrobial agent in a new functional beverage

Poveda-Castillo, Gabriela del Carmen (Departamento de Conservación y Calidad, Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, Spain) ; Rodrigo, Dolores (Departamento de Conservación y Calidad, Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, Spain) ; Martínez, Antonio (Departamento de Conservación y Calidad, Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, Spain) ; Pina-Pérez, Maria Consuela (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland)

Seaweeds are a sustainable source of novel functional ingredients with applicability in pharmaceutics, biotechnology, and food science. The bioactivity of most of these marine compounds has scarcely been studied. The present study overviews the bioactivity of the polysaccharide fucoidan derived from Fucus vesiculosus brown algae as an antimicrobial agent against Listeria monocytogenes and Salmonella enterica serovar Typhimurium. The results obtained in vitro in reference medium reveal a bacteriostatic and bactericidal effect of fucoidan against both pathogens, this bioactivity being significantly dependent (p-value ≤ 0.05) on the concentration, 5–1000 µg/mL, temperature, 8–37 ◦C, and exposure time, 0–12 days. The results were validated in the formulation of a new functional pasteurized apple beverage to be commercialized under refrigeration. Fucoidan added at 25–100 µg/mL was highly effective against both pathogens. These results increase knowledge for the future formulation of new functional beverages that include marine compounds (high content in fibre, high content in protein; prebiotic and antioxidant properties), additionally revealing antimicrobial potential.


Mots-clés:
Type d'article:
scientifique
Faculté:
Ingénierie et Architecture
Ecole:
HEI-VS
Institut:
Institut Technologies du vivant
Classification:
Ingénierie
Date:
2018-09
Pagination:
13 p.
Veröffentlicht in:
Beverages
Numérotation (vol. no.):
2018, vol. 4, no. 64
DOI:
ISSN:
2306-5710
Le document apparaît dans:



 Datensatz erzeugt am 2018-12-11, letzte Änderung am 2020-10-27

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