Antimicrobial action of flavonoids from Sedum aizoon L. against lactic acid bacteria in vitro and in refrigerated fresh pork meat

Abstract

The accumulated evidences of the dangers of synthetic pesticides on the environment and human health have moved modern consumers to increasingly demand more natural foods. To this end we investigated the effect of flavonoids from Sedum aizoon L. on lactic acid bacteria (LAB) in vitro, and on the quality and shelf-life of fresh pork during refrigerated storage for 10 days. Our results showed that flavonoids had antibacterial activity to LAB in vitro; they caused membrane damage, disruption of the bacterial surface and internal ultrastructure, and resulted in the leakage of reducing sugars and proteins. Flavonoids treatment also enhanced the shelf life of refrigerated pork. Among the effects of flavonoids on pork characteristics were the retardation of microbial growth, color loss, and myoglobin oxidation during refrigerated storage. Flavonoids offer a promising choice for food safety and preservation.

Keywords

• Sedum aizoon L.
• Antimicrobial activity
• Flavonoids
• Pork meat
• LAB