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Phytic acid against clostridium perfringens type a: a food matrix study

2022Journal article Open access
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dc.contributor.authorBloot, Ana Paula Marinho
dc.contributor.authorKalschne, Daneysa Lahis
dc.contributor.authorNogues, Diego Ricardo Nunes
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorFlores, Eder Lisandro Moraes
dc.contributor.authorColla, Eliane
dc.contributor.authorHabu, Sascha
dc.contributor.authorBaraldi, Ilton J.
dc.contributor.authorCanan, Cristiane
dc.date.accessioned2022-02-21T16:28:53Z
dc.date.available2022-02-21T16:28:53Z
dc.date.issued2022
dc.description.abstractThis study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and vegetative cells growth of Clostridium perfringens type A, as well as its effect in combination with maltodextrin (MD) in cooked sausages. The addition of 1% PA showed a satisfactory inhibition of spores’ germination and vegetative cells growth of C. perfringens in BHI media. The inhibitory effect of 1% PA on vegetative cells was similar to the additive sodium sorbate (SS) at 10%. Subsequently, a mixture of PA-MD (1:1; w/w) was evaluated for the inhibition of C. perfringens spores in cooked sausages. The PA-MD 1.5% and 2.5% had a similar performance to SS 10% and a similar or higher performance than 0.015% NO2 (p < 0.05). In an unprecedented way, the present study demonstrated that PA inhibited spore germination and vegetative cells growth of C. perfringens, highlighting its potential use as an alternative and natural preservative for the meat industry.pt_PT
dc.description.sponsorshipThis research was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-Brazil (CAPES)-Finance Code 001, Conselho Nacional de Desenvolvimento Científico e Tecnológico-Brazil (CNPq), and Fundação Araucária-Brazil-Programa Universal Pesquisa Básica e Aplicada (Edital 05/2011, Agreement 346/2014). J.S. Amaral is grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBloot, Ana Paula Marinho; Kalschne, Daneysa Lahis; Nogues, Diego Ricardo Nunes; Amaral, Joana S.; Flores, Eder Lisandro Moraes; Colla, Eliane; Habu, Sascha; Baraldi, Ilton José; Canan, Cristiane (2022). Phytic acid against clostridium perfringens type a: a food matrix study. Foods. ISSN 2304-8158. 11:3, p. 1-12pt_PT
dc.identifier.doi10.3390/foods11030406pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/25095
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntimicrobial activitypt_PT
dc.subjectInositol hexaphosphatept_PT
dc.subjectMyo-inositol-1,2,3,4,5,6-hexakisphosphatept_PT
dc.titlePhytic acid against clostridium perfringens type a: a food matrix studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.issue3pt_PT
oaire.citation.startPage406pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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