Plant extracts for food safety applications

Autores

  • Juliana Campos Pereira Diniz Universidade Estadual Paulista "Júlio de Mesquita Filho", School of Veterinary Medicine, Department of Animal Production and Health, Araçatuba, São Paulo, Brazil. https://orcid.org/0000-0001-5669-2411
  • Thiago Luís Magnani Grassi Universidade Estadual Paulista "Júlio de Mesquita Filho", School of Veterinary Medicine, Department of Animal Production and Health, Araçatuba, São Paulo, Brazil. Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Pirassununga, São Paulo, Brazil. https://orcid.org/0000-0003-4109-2522
  • Dielson da Silva Vieira Universidade Estadual Paulista "Júlio de Mesquita Filho", School of Veterinary Medicine, Department of Animal Production and Health, Araçatuba, São Paulo, Brazil. Purdue College of Veterinary Medicine, Department of Basic Medical Sciences, West Lafayette, Indiana, United States of America. https://orcid.org/0000-0002-9209-2250
  • Juliana Sedlacek Bassani Universidade Estadual Paulista "Júlio de Mesquita Filho", School of Veterinary Medicine, Department of Animal Production and Health, Araçatuba, São Paulo, Brazil. https://orcid.org/0000-0001-9077-7435
  • Lícia dos Reis Luz Empresa Brasileira de Pesquisa Agropecuária, Fortaleza, Ceará, Brazil. https://orcid.org/0000-0002-3206-7109
  • Heloísa Helena de Abreu Martins Universidade Federal de Lavras, Department of Food Science, Lavras, Minas Gerais, Brazil. https://orcid.org/0000-0002-8071-6644
  • Thatiane Padilha de Menezes Menezes Universidade Federal de Lavras, Department of Food Science, Lavras, Minas Gerais, Brazil. https://orcid.org/0000-0001-9091-2502
  • Cíntia Reis Ballard Universidade Estadual de Campinas, Campinas, São Paulo, Brazil. https://orcid.org/0000-0002-6195-3580
  • Cinthia Baú Betim Cazarin Universidade Estadual de Campinas, Campinas, São Paulo, Brazil. https://orcid.org/0000-0002-9849-2546
  • Guilherme Julião Zocolo Empresa Brasileira de Pesquisa Agropecuária, Fortaleza, Ceará, Brazil. https://orcid.org/0000-0001-8835-0184
  • Elisa Helena Giglio Ponsano Universidade Estadual Paulista "Júlio de Mesquita Filho", School of Veterinary Medicine, Department of Animal Production and Health, Araçatuba, São Paulo, Brazil. https://orcid.org/0000-0003-3132-0368

DOI:

https://doi.org/10.5327/fst.542

Palavras-chave:

antioxidant activity, antibacterial activity, flavanones, food additives, anaerobic bacteria, aerobic bacteria

Resumo

The aim of this study was to investigate the chemical composition, antimicrobial, and antioxidant activities of Curcuma longa and Bixa orellana ethanolic extracts in the search for alternatives to synthetic additives used in the food industry. Mass spectrometry (GC-MS) identified bisdemethoxycurcumin, desmethoxycurcumin, and curcumin in C. longa extract and prunin and naringenin in B. orellana extract. C. longa extract showed antimicrobial activity against Clostridium sporogenes and Staphylococcus aureus. None of the extracts showed bactericidal activity against Escherichia coli and Salmonella Typhimurium. The antioxidant activity of the extracts was evidenced by ferric reducing antioxidant power and oxygen radical absorbance capacity assays. B. orellana extract had higher antioxidant activity by ferric reducing antioxidant power and oxygen radical absorbance capacity than C. longa extract. The biological effects of C. longa and B. orellana ethanolic extracts showed their potential use as an alternative to synthetic additives for the food industry.

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Publicado

2025-12-18

Como Citar

Diniz, J. C. P., Grassi , T. L. M., Vieira, D. da S., Bassani, J. S., Luz , L. dos R., Martins , H. H. de A., Menezes , T. P. de M., Ballard , C. R., Cazarin , C. B. B., Zocolo , G. J., & Ponsano , E. H. G. (2025). Plant extracts for food safety applications. Food Science and Technology, 45. https://doi.org/10.5327/fst.542

Edição

v. 45 (2025)

Seção

Artigos Originais