Enzyme-assisted processing increases antimicrobial and antioxidant activity of bilberry

Journal of Agricultural and Food Chemistry
Riitta Puupponen-PimiäJohanna Buchert

Abstract

The effects of nine cell wall-degrading enzymes on the antimicrobial and antioxidant activities of bilberry were studied. Antimicrobial activity was measured using the human pathogens Salmonella enterica sv. Typhimurium and Staphylococcus aureus as test strains. Enzyme treatments liberated phenolics from the cell wall matrix, which clearly increased the antimicrobial activity of berry juices, press cakes, and berry mashes on the basis of plate counts. Antibacterial effects were stronger against Salmonella than against Staphylococcus bacteria. In general, the increase in activity measured as colony-forming units per milliliter was 3-5 logarithmic units against Salmonella and 1-2 units against Staphylococcus bacteria. Increase in antimicrobial activity was observed only in acidic conditions, which is also the natural environment in various berry products, such as juices. The activity profile of the pectinase preparation affected the chemistry of the phenolics due to the presence of deglycosylating activities in some preparations. The difference in phenolic profiles was reflected in the antimicrobial effects. Bilberry mashes treated with Pectinex Ultra SP-L, Pectinex 3 XL, and Pectinex BE XXL were most efficient against Salmonella...Continue Reading

Citations

Jul 23, 2013·Journal of Agricultural and Food Chemistry·Ming-Shu XuSi-Qin Liu
Nov 26, 2010·International Journal of Food Sciences and Nutrition·Tanmay Kumar KoleyCharanjit Kaur
Jul 17, 2013·Critical Reviews in Biotechnology·Jose Valdo Madeira JuniorGabriela Alves Macedo
Dec 1, 2015·Food Chemistry·Riitta Puupponen-PimiäKirsi-Marja Oksman-Caldentey
Jul 21, 2012·Journal of Periodontal Research·O A GonzálezC S Miller
Oct 1, 2011·Molecular Nutrition & Food Research·Heidi PibergerGerhard Rogler
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May 25, 2013·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Sahar AmanShahina Naz
Jan 24, 2018·Journal of Food Science and Technology·J Rodríguez-MirandaE Herman-Lara
Jul 4, 2009·Journal of Agricultural and Food Chemistry·Jan OszmiańskiJoanna Kolniak
May 30, 2013·Journal of Agricultural and Food Chemistry·Jiahong WangRuifeng Ying

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