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Cited by 82Seaweed-derived Bioactive CompoundsEssential Oils and Antimicrobial ActivityListeria monocytogenes in Food Safety

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

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Martelli, Francesco, Cirlini, Martina, Lazzi, Camilla, Neviani, Erasmo, Bernini, Valentina·2020·Foods
DOI 10.3390/foods9101442PMC PMC7601287
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Abstract

Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially L. monocytogenes (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. Arthrospira platensis exerted the highest efficacy, further revealed towards L. monocytogenes on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 ± 1.90 mg GAE/g) was obtained from Himanthalia elongata. The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative.

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  • The amount of phenolic compounds that showed the highest level of inhibitory activity against the bacteria that cause transmitted diseases was 3.18-3.40 mg gallic acid/g.

    “Martelli et al. [97] also noted that the amount of phenolic compounds that showed the highest level of inhibitory activity against the bacteria that cause transmitted diseases was 3.18–3.40 mg gallic acid/g.”

    From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [97]

    The Results (§3.3; page unavailable) report 3.18–3.40 mg GAE/g as the phenolic content of A. platensis extracts, and §3.1 says those extracts were the most effective against the tested foodborne pathogens. The claim overstates the link: the Discussion (§4) says phenolic content was not the main component of the observed antimicrobial activity, and the study tested extracts rather than isolated phenolic compounds. (LLM, conf=0.88)

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  • The presence of phenolic compounds in spirulina extract was associated with antimicrobial activity.

    “According to Martelli et al. [97], the presence of phenolic compounds in spirulina extract was associated with antimicrobial activity.”

    From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [97]

    The Discussion (section 4) reports that A. platensis (spirulina) extracts contained phenolic compounds and had antimicrobial activity. But its two extracts differed significantly in neither phenolic content nor antimicrobial activity, so the study does not establish an association between the two specifically for spirulina. The Conclusions (section 5) also caution that phenolic content was not always related to antimicrobial activity. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

  • C-phycocyanin accounts for around 20% of the dry weight of spirulina and is sold commercially as an antioxidant, anti-inflammatory agent, and natural colorant.

    “The primary pigment is called C-phycocyanin, and it accounts for around 20% of the dry weight of the substance. It is also sold in the commercial world as an antioxidant and an anti-inflammatory agent, in addition to its usage as a natural colorant.”

    From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [97]

    The Introduction (page unavailable) attributes antioxidant and anti-inflammatory activity broadly to algae, and the Discussion (page unavailable) describes Spirulina as a source of antioxidant compounds. Neither passage addresses C-phycocyanin’s share of Spirulina’s dry weight or its commercial sale for the stated uses. Searches for the 20% dry-weight figure and for phycocyanin’s commercial uses found no supporting passage in our copy. (LLM, conf=0.72)

    Experimental — accuracy not yet measured

  • Phycoerythrins are water-soluble protein compounds that have many beneficial effects on health.

    “Phycoerythrins are water-soluble protein compounds that have many beneficial effects on one’s health”

    From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [97]

    The Introduction (page unavailable) attributes several beneficial bioactivities to algae generally, but does not identify phycoerythrins. Searches for “phycoerythrins” and “water-soluble phycobiliproteins” found no passage in our copy addressing their composition, solubility, or health effects. (LLM, conf=0.72)

    Experimental — accuracy not yet measured

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Cited by

Sorted by citations

Authors
Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., & Bernini, V.
Affiliations
University of Parma (IT)
Corresponding author
Bernini, Valentina
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2020-10-12
Volume
9
Issue
10
Pages
1442
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods9101442
PMC
PMC7601287
OpenAlex
W3092614203
Cited by
82
References
4
Citations by year
2026: 6 · 2025: 18 · 2024: 19 · 2023: 13 · 2022: 13 · 2021: 12 · 2020: 1
FWCI
7.04
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • Institutional Research Information System University of Ferrara (University of Ferrara) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
Keywords
edible seaweeds, Spirulina, Spirulina platensis, Himanthalia elongata, antimicrobial activity, foodborne pathogens, Listeria monocytogenes, Salmonella, Escherichia coli, Staphylococcus aureus, Bacillus cereus, natural food preservatives, phenolic compounds, bacteriostatic and bactericidal activity

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