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Wiley Online Library Journal of the Science of Food and AgricultureAccepted ArticlesResearch ArticleInactivation of Listeria monocytogenes and Salmonella Typhimurium in strawberry juice enriched with strawberry polyphenolsClaudia Verónica Vallejo Carlos Javier Minahk Graciela Celestina Rollán ? See all authors First published: 10 July 2020https://doi.org/10.1002/jsfa.10653This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/jsfa.10653.About Share onAbstractBackgroundTo extract and identify the low molecular weight phenolic fractions (LMPFs) from Albion (LMPF‐A) and Camarosa (LMPF‐C) strawberry cultivars, investigate their antibacterial activities against Listeria monocytogenes and Salmonella Typhimurium cocktails in vitro and in vivo using strawberry juice as food model; and also determine the antibacterial mechanism.ResultsQuercetin was identified as a principal compound in both phenolic fractions and their MIC and MBC values were around 600 and 950 μg mL‐1 against S. Typhimurium and L. monocytogenes , respectively. The possible antibacterial activity of phenolic extracts could be related with the release of phosphate and potassium ions mL‐1, the dissipation in membrane potential and the disruption of membrane integrity on L. monocytogenes; and with the inhibition of NADH oxidase activity on S. Typhimurium. Quercetin and kaempferol were the most active compounds in produce bacterial damage. The bacterial viability in strawberry juice supplemented with phenolic fractions and incubated at 37, 20 and 4 °C reduced bacterial viability, moreover with the combined treatment of phenolic fraction and the lowest temperature no viable cells were detected after 7 days incubation. Salmonella was more sensitive than Listeria in strawberry juice.ConclusionsThis study could set the basis for the development of natural antibacterial agents could be included in natural juice or for pharmaceutical industry.