Potential Application of Haskap Berry Juice and Extracts as Natural Antimicrobials
Fan, L*., Z. Ban, W. Kalt, M. Vinqvist-Tymchuk, T. Hughes, C. Doucette and J. Guan. 2017. Potential Application of Haskap Berry Juice and Extracts as Natural Antimicrobials. (Poster ID number 19063). IFT conference, June 24-29th. Published abstract.
Research has found that haskap berries have high levels of anti-oxidants, vitamin C and A along with high fibre and potassium. This unique fruit is showing promise as it grows, is harvested, processed and marketed domestically and in export markets. Haskap berries can be used in the same way as other berries including fresh eating, jams and preserves, baking and juice. In this study, we explored the antimicrobial effects of haskap berry juice and extracts on pathogenic bacteria. Different concentration of haskap berry juice and extracts including whole fruit extracts (EXT), sugars/acids (S/A), total phenolics (TP), total flavonoids (TF), chlorogenic acid (CA) as well as a range of pure phenolic acids were investigated for their antimicrobial effects against Listeria innocua and E. coli. Antimicrobial properties were determined based on the OD values and bacterial growth curves generated using Bioscreen C. All data resulting from growth curves (slope, highest OD value, log and lag stages) were statistically analysed. Live/dead BacLight bacterial viability kits were used for quantitative assays of bacterial cell damage tested with fluorescence microplate reader. Haskap berry juice, extracts and fractions on the membrane permeability and survival of L. innocua and E. coli were determined and relative fluorescence units (RFU) were used to express the degree of cell damage. Our results indicated that TP, TF and CA played an important role in damaging cell membrane of L. innocua while TP and CA also damaged cell membrane of E. coli. Phenolic acids from haskap berry including salicylic acid, caffeic acid, m-coumaric acid, and ferulic acid were found to have strong antimicrobial effects with minimum inhibitory concentrations (MICs) ranging from 2.5-5.0 mg/mL. This study provides useful insight into potential application of haskap berry juice and/or extracts as food additives in food systems. Natural antimicrobials developed from haskap berries have potential application as food preservatives.
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