Abstract:
The production of a functional beverage, supplemented with fruit
flavourings meets the problem of microbiological contamination. The most
frequent source of such spoilage is the bacteria from the relatively newly
discovered genus Asaia. It causes changes in organoleptic properties,
creating turbidity, haziness and distinctive sour odour as well as biofilm on
production lines which are responsible for secondary contamination of
products. For this reason, new methods using natural preservatives are
being developed to minimize this microbiological contamination. The
application of some plant extracts as an additives in functional beverages
production is presumed to have a beneficial effect on reducing adhesive
abilities of the bacteria. The aim of this research was to investigate the
effects of mint leaves extract on the Asaia lannensis and Asaia bogorensis
adhesive abilities to polystyrene. The bacterial adhesion was analysed by
means of plate count method and luminometric tests. Additionally, plant
extract was subjected to high performance liquid chromatography (HPLC)
analysis, in order to check polyphenols content. Results indicates that 10%
(v/v) addition of mint extract significantly reduced Asaia spp. adhesion to
polystyrene. Due to the presence of bioactive compounds in the used
extract, it can be used as an additive to increase microbiological stability
as well as health promoting values of beverages.
