1Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
2State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, China
*Corresponding author: Qi Wang, Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
Submission: August 08, 2021;Published: September 15, 2021
ISSN : 2576-9162Volume8 Issue4
As a natural antibacterial product, cranberry phenolic extracts have been used to control the presence of pathogenic bacteria in poultry. Cranberry pomace, a by-product of cranberry processing, is a potential source of phenolic compounds. However, most phenolic compounds are bonded with cell wall substances and not readily extractable, hence, not bioavailable. The objective of the current study was to explore the potential of enhancing the antimicrobial activity of cranberry pomace by enzymatic hydrolysis of cell wall matrix. A blend of pectinase and cellulase-hemicellulase was applied to the cranberry pomace; three types of extraction solvents of different polarity were used to isolate the phenolic compounds and the antibacterial activities of the extracts against three common pathogenic bacterial strains, i.e., E. coil ATCC 25922, S. Heidelberg, and S. Enteritidis, were determined by the agar diffusion assay. The enzyme treatment significantly elevated the recovery rate of total phenolic compounds irrespective of extraction conditions, however, it also compromised the recovery of anthocyanidins and anthocyanidins, which could negatively impact the antibacterial activity. Among the three extraction methods tested, the methanol/water/acetic acid (85:15:0.5, v/v/v) was found to be the most favorable method to extract the antibacterial phenolic compounds. These results indicated that the combination of enzymatic treatment and methanol/water/acetic acid (85:15:0.5, v/v/v) extraction was a potential method to increase the antibacterial constituents in cranberry pomace. Further study is necessary to select specific enzymes to minimize the degradation of phenolic compounds while releasing them from the cell wall matrix.
Keywords: Cranberry pomace; Phenolic compounds; Anti-bacterial activity