Investigation of the Synergistic Effect of Rosehip Vinegar and Propolis Extract on Antibacterial and Antibiofilm Efficacy Against Foodborne Pathogens and Their Protective Effect on Sardine (Sardina pilchardus)
Journal of Aquatic Food Product Technology, cilt.33, sa.8, ss.662-682, 2024 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 33 Sayı: 8
- Basım Tarihi: 2024
- Doi Numarası: 10.1080/10498850.2024.2416599
- Dergi Adı: Journal of Aquatic Food Product Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
- Sayfa Sayıları: ss.662-682
- Anahtar Kelimeler: antibacterial activity, foodborne pathogen, propolis, Rosehip vinegar, Sardina pilchardus
- Maltepe Üniversitesi Adresli: Evet
Özet
The antibacterial and antibiofilm effects of rosehip vinegar and propolis extract, separately and as a mixture, were investigated on Staphylococcus aureus and Escherichia coli O157:H7. The organoleptic properties and tissue integrity of sardine fish treated with this mixture were evaluated. The propolis extract was found to have a higher inhibitory effect (>80%) on S. aureus (up to the 5th dilution) than on E. coli O157:H7 (only at the first dilution). A potential synergistic antibacterial and antibiofilm effect of the mixture was observed with an inhibition ratio of ≥50%. This mixture may extend the shelf life of sardines as a natural antibacterial/antibiofilm preservative.