ArticleMolecules (Basel, Switzerland)2021
Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Incorporation ofFoods (Basel, Switzerland) · 2026Article
- Acute and Subacute Oral Toxicity Evaluation ofFood science & nutrition · 2026Article
- Ultrasound assisted extraction and liposome encapsulation of olive leaves and orange peels: How to transform biomass waste into valuable resources with antimicrobial activity.Ultrasonics sonochemistry · 2024Article
- Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage.Plants (Basel, Switzerland) · 2022Article
- Chemical, Antioxidant, and Antimicrobial Properties of the Peel and Male Flower By-Products of Four Varieties ofAntioxidants (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors.
Funding
Abstract
Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against
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