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

• Autor(a) principal: Bloot, Ana Paula Marinho
• Data de Publicação: 2022
• Outros Autores: Kalschne, Daneysa Lahis, Nogues, Diego Ricardo Nunes, Amaral, Joana S., Flores, Eder Lisandro Moraes, Colla, Eliane, Habu, Sascha, Baraldi, Ilton J., Canan, Cristiane
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/25095
• topic: Antimicrobial activity; Inositol hexaphosphate; Myo-inositol-1,2,3,4,5,6-hexakisphosphate

This 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.