Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon

The aim of the present study was to evaluate the liquid smoke antioxidant and antimicrobial capabilities and its implementation potential on bacon, due to its oxidizing stability. The liquid smoke presented an inhibitory effect on the Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus...

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2016-12, Vol.38, p.189-197
Main Authors: Soares, Juliana Marques, da Silva, Patricia Franklin, Puton, Bruna Maria Saorin, Brustolin, Adriane Pegoraro, Cansian, Rogério Luis, Dallago, Rogério Marcos, Valduga, Eunice
Format: Article
Language:English
Subjects:
Antimicrobial
Antioxidant
Bacon
Lipids oxidation
Liquid smoke
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Summary:The aim of the present study was to evaluate the liquid smoke antioxidant and antimicrobial capabilities and its implementation potential on bacon, due to its oxidizing stability. The liquid smoke presented an inhibitory effect on the Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus and Listeria monocytogenes microorganisms with minimal bactericidal concentration ranging from 7.5 to 15%. The liquid smoke's antioxidant activity presented 0.24mg/mL of IC50. Regarding the fatty acids, there has been a significant increase (p
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2016.10.007