Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation

• Acharaporn Issuriya ^[1] ; Kawinsak Jatutasri ^[4] ; Sineenart Sanpinit ^[2] ; Sasitorn Chusri ^[3] ; S. P. Voravuthikunchai ^[5] ; Thammarat Kaewmanee ^[1] ; Sathianpong Phoopha ^[6] ; Korakot Wichitsa-nguan Jetwanna ^[1] ; Surasak Limsuwan ^[5]
  1. [1] Prince of Songkla University

     Prince of Songkla University

     Tailandia

     
  2. [2] Walailak University

     Walailak University

     Tailandia

     
  3. [3] Mae Fah Luang University

     Mae Fah Luang University

     Tailandia

     
  4. [4] Faculty of Public Health and Allied Health Sciences, Praboromarajchanok Institute, Thailand
  5. [5] Center of Antimicrobial Biomaterial Innovation-Southeast Asia and Natural Product Research Center of Excellence, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand
  6. [6] Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Hat Yai, Songkhla, Thailand

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• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 30, Nº 4, 2024, págs. 370-383
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • This work aimed to explore the potential use of Rhodomyrtus tomentosa ethanol leaf extract (RTEL) as an alternative food preservative agent for controlling the growth of Staphylococcus aureus. Antibacterial activities against food-isolated S. aureus were performed using disc diffusion and broth microdilution assays, followed by evaluating in vivo subacute oral toxicity of the extract. Salad dressing was used as a food model to study bactericidal properties and consumer acceptability. RTEL remarkably inhibited S. aureus with minimum inhibitory concentrations (MICs) ranging from 7.81–62.5 µg/mL. Repeated oral doses (5, 50, and 300 mg/kg RTEL) for 28 days did not affect any of the measured toxicity parameters. The no-observed-adverse-effect-level (NOAEL) of RTEL was noted as more than 300 mg/kg body weight/day. The utilization of RTEL (12.5 mg/mL) in the vinaigrette salad dressing did not affect the consumer acceptability of the product, remarkably killed the pathogen within 3–9 h of exposure. The results indicated that RTEL is safe and effective as a natural anti-staphylococcal controlling agent that could be utilized in food systems. Further work is required on the effects of enterotoxin production, an important virulence factor of S. aureus responsible for food-borne disease.