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Use of phenolic compounds from cocoa pod-husks (Theobroma cacao L.) as inhibitors of Salmonella spp. in fresh cheese produced in Manabí, Ecuador
Uso de compuestos fenólicos del pericarpio de cacao (Theobroma cacao L.) como agentes inhibidores de Salmonella spp. en queso fresco producido en Manabí, Ecuador
DOI:
https://doi.org/10.15446/rfnam.v74n3.90287Keywords:
Cheese, Cocoa pod-husk, Fine aroma cocoa, Growth curve measurement, Phenolic compounds, Sensory evaluation (en)Queso, Pericarpio de cacao, Cacao fino y de aroma, Curva de crecimiento, Compuestos fenólicos, Análisis sensorial (es)
Cocoa pod-husk is a by-product of cocoa processing, underutilized despite its phenolic compounds that can be an alternative to preserve the microbiological quality of food. The aim of this work was to evaluate the in vitro inhibitory activity of phenolic compounds from the cocoa pod-husk against Salmonella spp, which is commonly found in fresh cheese produced in Manabí, Ecuador; as well as the effect on the sensory characteristics of cheese after immersion in a solution of phenolic compounds. In vitro microbiological analyzes of the inhibitory activity of phenolic compounds, showed that the concentrations 1 and 1.5% had the highest zone of inhibition against Salmonella spp., with mean diameters of 10.67 and 11.8 mm, respectively. On the other hand, the growth curve of Salmonella spp. indicated that 2 h were required for complete inhibition of bacteria by phenolic compounds at concentrations of 1 and 1.5%. For the sensory analyzes of cheese treated with phenolic compounds, 56.3% of the panelists accredited the firmness and odor with “I like it”, while 37.5% of the panelists qualified the color of the cheese with “I neither like nor dislike”. Firmness and odor had higher values of acceptance than color. For 25 and 12.5% of the panelists, firmness and odor were rated as “I like it a lot”, respectively, and 56.3% of the panelists conferred the label of “I like it” to both attributes. Cheese color was the lowest rated attribute, given that 12.5% of the panelists chose “I like it a lot” and 25% for “I like it”.
El pericarpio del cacao es un subproducto generado en la transformación agroindustrial, comúnmente subutilizado, a pesar de los compuestos fenólicos presentes en él que pueden ser una alternativa para preservar la calidad microbiológica de los alimentos. El objetivo del presente trabajo fue evaluar el poder inhibitorio in vitro de compuestos fenólicos provenientes del pericarpio de cacao frente a Salmonela spp., comúnmente presente en queso fresco producido en Manabí, Ecuador; así como el efecto en las características sensoriales del queso después de su inmersión en una solución de compuestos fenólicos. Los análisis microbiológicos in vitro del poder inhibitorio de los compuestos fenólicos mostraron que concentraciones de 1 and 1,5% tuvieron las mayores zonas de inhibición de Salmonela spp., con medias de 10,67 mm y 11,8 mm de diámetro, respectivamente. Por otro lado, la curva de crecimiento de Salmonela spp. indicó que se requirió de 2 h para unainhibición completa de la bacteria frente a concentraciones de compuestos fenólicos de 1 y 1,5%. Los análisis sensoriales del queso tratado con compuestos fenólicos presentaron que la firmeza y el olor tuvieron mejores calificaciones que el color. La firmeza y el olor se calificaron con “me gusta mucho” por 25% y 12,5% de los panelistas, respectivamente y con “me gusta” por un 56,3% de los panelistas para ambos atributos. El color del queso fue el atributo de menor calificación, con 12,5% de los panelistas que escogieron el nivel de agrado “me gusta mucho” y 25% para el nivel “me gusta”.
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