Antimicrobial Properties of Analogs of Dimeric A-Type Proanthocyanidins in Food Matrices

TL;DR

This study explores how dimeric A-type proanthocyanidin analogs can inhibit foodborne bacteria in different food types, with cherry tomatoes showing the best results.

Contribution

The novel contribution is identifying synergistic antimicrobial effects of proanthocyanidin analogs in food matrices, particularly cherry tomatoes.

Findings

Cherry tomato matrix showed best antimicrobial effects against multiple bacteria.

Synergistic effects observed mainly against Staphylococcus aureus CECT 828.

Lower concentrations of analogs may be possible due to synergistic activity.

Abstract

Polyphenols with antimicrobial and antibiofilm properties are gaining popularity due to their natural origins and relatively safe nature, and they have met the interest of the food industry because of their possible applicability as food preservatives. We have investigated the effect of different analogs of dimeric A-type proanthocyanidins (PACs) on four food matrix models, including unprocessed meat, fish, vegetables and dairy products previously contaminated with susceptible food pathogens. The best effects were achieved when cherry tomato was used as the food matrix for all the target bacteria (Staphylococcus aureus CECT 828, Listeria innocua CECT 910 and Bacillus cereus UJA27q) and for both temperatures tested (6 and 25 °C). Moreover, several combinations of these analogs also showed synergistic effects, mainly on S. aureus CECT 828, which may allow these antimicrobials to be used at lower levels in food matrices, which would promote their sensory acceptability. However, further studies should be conducted next to understand the mechanisms of these synergistic activities between the phenolic compounds against foodborne pathogens, as well as to ensure the absence of toxic effects when used as food preservatives.

Figures