Plant-derived extracts (PDEs) are a source of biologically-active substances having antimicrobial properties. The aim of this study was to evaluate the potential of neem oil (NO) as a preservative of fresh retail meat. The antibacterial activity of NO against Carnobacterium maltaromaticum, Brochothrix thermosphacta, Escherichia coli, Pseudomonas fluorescens, Lactobacillus curvatus and L. sakei was assessed in a broth model system. The bacterial growth inhibition zone (mm) ranged from 18.83 ± 1.18 to 30.00 ± 1.00, as was found by a disc diffusion test with 100 μL NO. The bacterial percent growth reduction ranged from 30.81 ± 2.08 to 99.70 ± 1.53 in the broth microdilution method at different NO concentrations (1:10 to 1:100,000). Viable bacterial cells were detected in experimentally-contaminated meat up to the second day after NO treatment (100 μL NO per 10 g meat), except for C. maltaromaticum, which was detected up to the sixth day by PCR and nested PCR with propidium monoazide (PMA™) dye. In comparison to the previously published results, C. maltaromaticum, E. coli, L. curvatus and L. sakei appeared more susceptible to NO compared to neem cake extract (NCE) by using a broth model system.

Neem (Azadirachta indica A. Juss) oil. A natural preservative to control meat spoilage / Del Serrone, Paola; Toniolo, Chiara; Nicoletti, Marcello. - In: FOODS. - ISSN 2304-8158. - 4:1(2015), pp. 3-14. [10.3390/foods4010003]

Neem (Azadirachta indica A. Juss) oil. A natural preservative to control meat spoilage

TONIOLO, CHIARA;NICOLETTI, Marcello
2015

Abstract

Plant-derived extracts (PDEs) are a source of biologically-active substances having antimicrobial properties. The aim of this study was to evaluate the potential of neem oil (NO) as a preservative of fresh retail meat. The antibacterial activity of NO against Carnobacterium maltaromaticum, Brochothrix thermosphacta, Escherichia coli, Pseudomonas fluorescens, Lactobacillus curvatus and L. sakei was assessed in a broth model system. The bacterial growth inhibition zone (mm) ranged from 18.83 ± 1.18 to 30.00 ± 1.00, as was found by a disc diffusion test with 100 μL NO. The bacterial percent growth reduction ranged from 30.81 ± 2.08 to 99.70 ± 1.53 in the broth microdilution method at different NO concentrations (1:10 to 1:100,000). Viable bacterial cells were detected in experimentally-contaminated meat up to the second day after NO treatment (100 μL NO per 10 g meat), except for C. maltaromaticum, which was detected up to the sixth day by PCR and nested PCR with propidium monoazide (PMA™) dye. In comparison to the previously published results, C. maltaromaticum, E. coli, L. curvatus and L. sakei appeared more susceptible to NO compared to neem cake extract (NCE) by using a broth model system.
2015
neem oil; Azadirachta indica; meat spoilage control; antibacterial activity; HPTLC
01 Pubblicazione su rivista::01a Articolo in rivista
Neem (Azadirachta indica A. Juss) oil. A natural preservative to control meat spoilage / Del Serrone, Paola; Toniolo, Chiara; Nicoletti, Marcello. - In: FOODS. - ISSN 2304-8158. - 4:1(2015), pp. 3-14. [10.3390/foods4010003]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/887680
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