Introduction

The patent describes the production of an antimicrobial extract derived from agro-food chain by-products . A process of solid state fermentation and extraction using tomato, melon and carrot by-products was developed to produce extracts containing different compounds which synergistically exert a high antimicrobial activity towards food spoilage and pathogen microorganisms.

Technical features

The patent focuses on the preparation of extracts with high antimicrobial activity, starting from vegetable wastes and by-products (tomato, carrot, melon). The process consists of a solid-state fermentation using lactic acid bacteria (GRAS, Generally Recognised As Safe) and a subsequent extraction step.

The extracts have an excellent antimicrobial activity towards food spoilage and pathogenic bacteria like Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella spp. Compared to commercially available antimicrobials, where the activity is carried out by a specific compound or class, the antagonistic effect is carried out by the synergistic action of bacteriocins, acids, polyphenols as a consequence of the metabolism of strain used. The extracts can be used as ingredients (1-2%) to increase the shelf-life of foods and assure food safety. Considering the bactericidal and bacteriostatic effect of extracts, their employment can be useful also in packaging, pharmaceuticals, cosmetic, and feed industries.

Possible Applications

• Ingredient in food sector;
• Ingredient in food packaging;
• Ingredient for pharmaceutical and cosmetic industries;
• Livestock supplement and animal feed.

Advantages

• Natural extract non-toxic;
• High stability to thermal treatments (121°C, 15 min);
• Use in its lyophilised form;
• Potential use in products at different pH (4-7);
• Use at low concentrations (1-2%).