Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Antimicrobial Activity of Phenolic-Rich Extracts from Mango Seed Kernel on Microorganisms

  • Dang Thi Thu Tam (Department of Food Technology, Institute of Food and Biotechnology, Can Tho University) ;
  • Ly Nguyen Binh (Department of Postharvest Technology, Institute of Food and Biotechnology, Can Tho University) ;
  • Tran Chi Nhan (Department of Postharvest Technology, Institute of Food and Biotechnology, Can Tho University) ;
  • Nguyen Bao Loc (Department of Food Technology, Institute of Food and Biotechnology, Can Tho University) ;
  • Nguyen Nhat Minh Phuong (Department of Food Technology, Institute of Food and Biotechnology, Can Tho University)
  • Received : 2023.10.12
  • Accepted : 2023.12.04
  • Published : 2023.12.28
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Abstract

Replacing synthetic additives to preserve food products with natural antimicrobial compounds needs to be considered due to public health. In the present study, the phenolic extract from mango seed kernel (MSK) with the total phenolic content (TPC) value of 5300 ± 380 mg gallic acid equivalent (GAE)/L was used for evaluating the antimicrobial properties against five types of bacterial strains, including Listeria monocytogenes, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella typhimurium in vitro. This extract was also used for in situ method on the storage of Pangasianodon hypophthalmus fish fillets. The minimum inhibitory concentration (MIC) values for all tested strains were determined at an average concentration of 1325 mg GAE/L. Furthermore, the minimum bactericidal concentration (MBC) values of E. coli, S. aureus, and S. typhimurium were seen at 5300 mg GAE/L, while the extract did not show eliminations in the growth of the remaining strains. The bacterial inhibition speed of the extract illustrated that the concentration equal MIC value eliminated S. typhimurium growth after 24 h, the 4 times MIC value had remarkable effects on S. aureus growth after the 9 h of incubation, and 24 h of incubation for E. coli, L. monocytogenes, P. aeruginosa. Additionally, the MSK extract could inhibit the growth of P. aeruginosa on fish fillets in 4 days of storage. These results provide important evidence for the utilization of MSK as a natural source of antimicrobial agents in food products.

Keywords

Acknowledgement

The authors are grateful for the research-grant financed by MOET-Vietnam (B2022-TCT-12).

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