CERELA 05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
Effect of phenolic compounds from Argentinean red wines on pathogenic bacteria in a meat model system
Autor/es:
RODRÍGUEZ VAQUERO, MJ; AREDES FERNÁNDEZ, PA; MANCA DE NADRA, MC; STRASSER DE SAAD, AM
Revista:
JOURNAL OF FOOD BIOCHEMISTRY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2012
ISSN:
0145-8884
Resumen:
In this work, the effectiveness of phenolic compounds of different varieties of wines as antibacterial agent in a meat model system was determined. Total phenolic, flavonoid and flavanol compounds concentrations were greater inMerlot and Malbec wines compared with Cabernet Sauvignon variety. In meat, the best antibacterial effect of wine phenolic compounds against both bacteria was observed with Merlot and Malbec wine varieties at 4C, even when inhibitory effect was also observed at 20C. The lowest decimal reduction time was obtained withMerlot wine for Listeria monocytogenes and with Malbec and Merlot wines for Escherichia coli. From our results,we propose the use of wine phenolic compounds as natural biopreservatives for meat in combination with low temperatures. These natural products provide the additional human health benefit inherent to polyphenols properties.Listeria monocytogenes and with Malbec and Merlot wines for Escherichia coli. From our results,we propose the use of wine phenolic compounds as natural biopreservatives for meat in combination with low temperatures. These natural products provide the additional human health benefit inherent to polyphenols properties.
