title: Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water.
abstract: The use of phenolic compounds derived from agricultural by-products could be considered as an eco-friendly strategy for food preservation. In this study a purified phenol extract from olive vegetation water (PEOVW) was explored as a potential bioactive ingredient for meat products using Italian fresh sausage as food model. The research was developed in two steps: first, an in vitro delineation of the extract antimicrobial activities was performed, then, the PEOVW was tested in the food model to investigate the possible application in food manufacturing. The in vitro tests showed that PEOVW clearly inhibits the growth of food-borne pathogens such as Listeria monocytogenes and Staphylococcus aureus. The major part of Gram-positive strains was inhibited at the low concentrations (0.375-3mg/mL). In the production of raw sausages, two concentrates of PEOVW (L1: 0.075% and L2: 0.15%) were used taking into account both organoleptic traits and the bactericidal effects. A multivariate statistical approach allowed the definition of the microbial and physicochemical changes of sausages during the shelf life (14days). In general, the inclusion of the L2 concentration reduced the growth of several microbial targets, especially Staphylococcus spp. and LABs (2log10CFU/g reduction), while the increasing the growth of yeasts was observed. The reduction of microbial growth could be involved in the reduced lipolysis of raw sausages supplemented with PEOVW as highlighted by the lower amount of diacylglycerols. Moisture and aw had a significant effect on the variability of microbiological features, while food matrix (the sausages' environment) can mask the effects of PEOVW on other targets (e.g. Pseudomonas). Moreover, the molecular identification of the main representative taxa collected during the experimentation allowed the evaluation of the effects of phenols on the selection of bacteria. Genetic data suggested a possible strain selection based on storage time and the addition of phenol compounds especially on LABs and Staphylococcus spp. The modulation effects on lipolysis and the reduction of several microbial targets in a naturally contaminated product indicates that PEOVW may be useful as an ingredient in fresh sausages for improving food safety and quality.
authors.affiliation: Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy. Electronic address: luca.fasolato@unipd.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Fasolato
authors.affiliation: Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy. Electronic address: lisa.carraro@unipd.it.
authors.forename: Lisa
authors.initials: L
authors.lastname: Carraro
authors.affiliation: CAPE-Lab - Computer-Aided Process Engineering Laboratory, Department of Industrial Engineering, University of Padova, via Marzolo, 9, 35131 Padova, PD, Italy. Electronic address: pierantonio.facco@unipd.it.
authors.forename: Pierantonio
authors.initials: P
authors.lastname: Facco
authors.affiliation: Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy. Electronic address: barbara.cardazzo@unipd.it.
authors.forename: Barbara
authors.initials: B
authors.lastname: Cardazzo
authors.affiliation: Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy. Electronic address: stefania.balzan@unipd.it.
authors.forename: Stefania
authors.initials: S
authors.lastname: Balzan
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy. Electronic address: atati@unipg.it.
authors.forename: Agnese
authors.initials: A
authors.lastname: Taticchi
authors.affiliation: Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy. Electronic address: nadiaandrea.andreani@gmail.com.
authors.forename: Nadia Andrea
authors.initials: NA
authors.lastname: Andreani
authors.affiliation: Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy. Electronic address: montemurrofilomena@gmail.com.
authors.forename: Filomena
authors.initials: F
authors.lastname: Montemurro
authors.affiliation: Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy; Institut de Génomique Fonctionnelle de Lyon (IGFL), Ecole Normale Supérieure de Lyon, CNRS UMR 5242, Université Claude Bernard Lyon 1, France. Electronic address: maria-elena.martino@ens-lyon.fr.
authors.forename: Maria Elena
authors.initials: ME
authors.lastname: Martino
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, piazza Goidanich 60, I-47023, Cesena, Italy. Electronic address: leccegius@hotmail.com.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Di Lecce
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40 (4o. piano, Ala Ovest), 40127 Bologna, Italy. Electronic address: tullia.gallinatoschi@unibo.it.
authors.forename: Tullia Gallina
authors.initials: TG
authors.lastname: Toschi
authors.affiliation: Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy. Electronic address: enrico.novelli@unipd.it.
authors.forename: Enrico
authors.initials: E
authors.lastname: Novelli
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005516:Food Microbiology; D007558:Italy; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D031658:Olea / Q000737:chemistry*; D010636:Phenols / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000502:physiology; D013552:Swine; D014867:Water / Q000737:chemistry*
chemical_list: D010636:Phenols; D010936:Plant Extracts; D014867:Water
keywords: By-products; Fresh sausage; Olive oil vegetation water; Phenolic compounds