RESUMO
Padina pavonica, Hormophysa cuneiformis, and Corallina officinalis are three types of algae that are assumed to be used as antibacterial agents. Our study's goal was to look into algal extracts' potential to be used as food preservative agents and to evaluate their ability to inhibit pathogenic bacteria in several meat products (pastirma, beef burger, luncheon, minced meat, and kofta) from the local markets in Alexandria, Egypt. By testing their antibacterial activity, results demonstrated that Padina pavonica showed the highest antibacterial activity towards Bacillus cereus, Staphylococcus aureus, Escherichia coli, Streptococcus pyogenes, Salmonella spp., and Klebsiella pneumoniae. Padina pavonica extract also possesses most phenolic and flavonoid content overall. It has 24 mg gallic acid equivalent/g and 7.04 mg catechol equivalent/g, respectively. Moreover, the algae extracts were tested for their antioxidant activity, and the findings were measured using ascorbic acid as a benchmark. The IC50 of ascorbic acid was found to be 25.09 µg/mL, while Padina pavonica exhibited an IC50 value of 267.49 µg/mL, Corallina officinalis 305.01 µg/mL, and Hormophysa cuneiformis 325.23 µg/mL. In this study, Padina pavonica extract was utilized in three different concentrations (Treatment 1 g/100 g, Treatment 2 g/100 g, and Treatment 3 g/100 g) on beef burger as a model. The results showed that as the concentration of the extract increased, the bacterial inhibition increased over time. Bacillus cereus was found to be the most susceptible to the extract, while Streptococcus pyogenes was the least. In addition, Padina pavonica was confirmed to be a safe compound through cytotoxicity testing. After conducting a sensory evaluation test, it was confirmed that Padina pavonica in meat products proved to be a satisfactory product.
RESUMO
The aim of this study is to bio-monitor the levels of 16 polycyclic aromatic hydrocarbons (PAHs) in cold smoked beef and sausages. The ability of probiotics to remove PAHs was also investigated as function of the cell viability (viable, non-viable and acid-treated cells), bacterial counts (107, 108, and 109 CFU/mL), pH (3, 5, and 7), and incubation time (6, 12, and 24 h). The results indicated a significant difference (p < 0.05) among the analyzed sausages and beef samples for the PAHs concentration. Non-viable probiotics achieved the highest PAHs reduction rates. Limosilactobacillus fermentum EMCC 1346 presented the lowest binding activity value (i.e. 41.10-56.80 %) for all PAHs, followed by Lacticaseibacillus rhamnosus EMCC 1105 with binding percentage of 50.40-65.80 %. On the other hand, the highest removal for all PAHs was achieved by Lactobacillus bulgaricus EMCC 1102 with binding rate of 60.50-76.80 %, at 109 CFU/mL, pH 7, after incubation for 24 h. The fortified sausages results revealed that L. bulgaricus EMCC 1102 cultures exhibited the maximum and significant reduction (p < 0.05) of PAHs with values of 44.71 µg/kg for the center part, compared to control non treated sausages (82.65 µg/kg). Regarding the sensorial profile, treated samples with probiotics led to a preference from the panelists, compared to control. Consequently, the results confirm that fermented probiotic suspension is a feasible future strategy to control PAHs levels in cold smoked meat stuffs.