利用kānuka （Kunzea ericoides）亚临界水提取物用于食品安全和气味中和：一项体外研究

IF 2.8 4区生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of chemical technology and biotechnology Pub Date : 2025-02-28 DOI:10.1002/jctb.7842

Indhuja Devadass, Simon Swift, Saeid Baroutian

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引用次数: 0

摘要

昆zea ericoides （kānuka）是一种具有抗菌活性的传统药用植物。然而，对其抗菌特性的有限理解限制了其在食品安全和气味中和方面的应用。本研究旨在通过研究在不同提取温度和时间下获得的kānuka亚临界水提取物的抗菌活性来解决这一空白。采用肉汤稀释法对其抑菌效果进行了评价，重点研究了其在食品安全和气味中和方面的应用。结果黄芪提取物对细菌有明显的抑菌作用，对真菌无明显的抑菌作用。在较高温度下获得的提取物对金黄色葡萄球菌（最低杀菌浓度（MBC） 1.2 mg mL - 1, >160°C）和大肠杆菌（MBC） 7.5 mg mL - 1, 220°C)有效。在160 ~ 220°C之间获得的最有效提取物显示出对食源性病原体，单核增生李斯特菌，蜡样芽孢杆菌和鼠伤寒沙门氏菌的杀菌活性，MBC分别为7.5 mg mL - 1 (>160°C), 3.75 mg mL - 1 （>160°C）和1.87 mg mL - 1 （>180°C）。对致臭菌的MBC为1.87 mg mL−1 （>160℃）。结论kānuka亚临界水提物具有一定的抑菌作用。虽然在本研究中没有测量特定的生物活性浓度，但数据表明提取物成分与抗菌活性之间存在相关性。这些发现支持使用kānuka提取物作为食品安全和气味控制的潜在抗菌剂。然而，还需要进一步研究其作用机制、生物活性化合物的稳定性及其与其他天然提取物的协同作用。这些见解可以拓宽工业应用。©2025作者。化学技术与生物技术杂志，John Wiley &出版；代表化学工业学会（SCI）的儿子有限公司。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Harnessing kānuka (Kunzea ericoides) subcritical water extract for food safety and odour neutralisation: an in vitro study

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Harnessing kānuka (Kunzea ericoides) subcritical water extract for food safety and odour neutralisation: an in vitro study

BACKGROUND

Kunzea ericoides (kānuka) is a traditional medicinal plant with antibacterial properties due to enriched bioactive constituents. However, a limited understanding of its antimicrobial profile has constrained its applications in food safety and odour neutralisation. This study aimed to address this gap by investigating the antimicrobial activity of kānuka subcritical water extracts obtained at different extraction temperatures and times. The antibacterial efficacy of the extracts was assessed using the broth dilution method, focusing on application in food safety and odour neutralisation.

RESULTS

The extracts were effective against bacteria but not against fungal pathogens. Extracts obtained at higher temperatures were effective against Staphylococcus aureus (minimum bactericidal concentration (MBC) 1.2 mg mL⁻¹, >160 °C) and Escherichia coli (MBC 7.5 mg mL⁻¹ at 220 °C). The most potent extracts, obtained between 160 and 220 °C, demonstrated bactericidal activity against foodborne pathogens, Listeria monocytogenes, Bacillus cereus and Salmonella Typhimurium, with an MBC 7.5 mg mL⁻¹ (>160 °C), 3.75 mg mL⁻¹ (>160 °C) and 1.87 mg mL⁻¹ (>180 °C), respectively. The MBC against odour-causing organisms was 1.87 mg mL⁻¹ (>160 °C) for Kytococcus sedentarius and Brevibacterium linens.

CONCLUSION

The results indicated that the kānuka subcritical water extract contributed to antibacterial efficacy. Although specific bioactive concentrations were not measured in this study, the data suggest a correlation between extract composition and antibacterial activity. These findings support using kānuka extract as a potential antibacterial agent for food safety and odour control. However, further investigations are needed to understand the mechanism of action, stability of bioactive compounds and their synergistic effects with other natural extracts. These insights can broaden industrial applications. © 2025 The Author(s). Journal of Chemical Technology and Biotechnology published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry (SCI).

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来源期刊

Journal of chemical technology and biotechnology 工程技术-工程：化工

CiteScore

7.00

自引率

5.90%

发文量

268

审稿时长

1.7 months

期刊介绍： Journal of Chemical Technology and Biotechnology(JCTB) is an international, inter-disciplinary peer-reviewed journal concerned with the application of scientific discoveries and advancements in chemical and biological technology that aim towards economically and environmentally sustainable industrial processes.