Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms
Decontamination of surfaces in food handling and processing environments is a key food safety requirement. In this study, an antimicrobial phenolic-rich aqueous extract derived from olive pomace was combined with UV-A light for the inactivation of bacterial pathogens and their biofilms formed on a p...
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125001029 |
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| author | Yoonbin Kim Woo-ju Kim Selina C. Wang Nitin Nitin |
| author_facet | Yoonbin Kim Woo-ju Kim Selina C. Wang Nitin Nitin |
| author_sort | Yoonbin Kim |
| collection | DOAJ |
| description | Decontamination of surfaces in food handling and processing environments is a key food safety requirement. In this study, an antimicrobial phenolic-rich aqueous extract derived from olive pomace was combined with UV-A light for the inactivation of bacterial pathogens and their biofilms formed on a plastic surface. The potential antimicrobial synergism between OPE and UV-A light was evaluated against Escherichia coli O157:H7 and Listeria innocua and quantitatively assessed using isobologram analysis. In addition, the antimicrobial mechanisms and antibiofilm potential of the combined treatment were evaluated. The results demonstrated that OPE and UV-A light exhibited strong synergistic activities (interaction index [γ] < 1) and achieved more than a 5-log reduction of planktonic E. coli O157:H7 and L. innocua cells within 30 min, respectively. Among the major phenolic components of OPE, 4-hydroxyphenylacetic acid (4-HPA) and hydroxytyrosol (HT) exhibited strong synergistic activities with UV-A light. Mechanistic studies revealed that the combined treatment of OPE and UV-A light synergistically induced oxidative stress, membrane damage, and metabolic inhibition in bacterial cells. Furthermore, the combined treatment effectively inactivated bacterial biofilms formed on plastic surfaces and achieved more than a 5-log reduction of E. coli O157 and L. innocua biofilms within 60 min, respectively. Overall, the findings of this study highlight the strong synergistic potential of diverse phenolic compounds in OPE and UV-A light as an effective intervention strategy. This study provides valuable and practical insights into leveraging antimicrobial extracts derived from agricultural byproducts in combination with mild food processing technologies to enhance the microbial safety of food handling and processing environments. |
| format | Article |
| id | doaj-art-3ccecf9c05bf4bf3ba825c292bd85569 |
| institution | DOAJ |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
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| series | Current Research in Food Science |
| spelling | doaj-art-3ccecf9c05bf4bf3ba825c292bd855692025-08-20T03:20:58ZengElsevierCurrent Research in Food Science2665-92712025-01-011010107110.1016/j.crfs.2025.101071Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilmsYoonbin Kim0Woo-ju Kim1Selina C. Wang2Nitin Nitin3Department of Food Science and Technology, University of California-Davis, Davis, CA, 95616, USADepartment of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul, 01811, Republic of Korea; Research Institute of Food and Biotechnology, Seoul National University of Science and Technology, Seoul, 01811, Republic of KoreaDepartment of Food Science and Technology, University of California-Davis, Davis, CA, 95616, USADepartment of Food Science and Technology, University of California-Davis, Davis, CA, 95616, USA; Department of Biological and Agricultural Engineering, University of California-Davis, Davis, CA, 95616, USA; Corresponding author. Department of Food Science and Technology, University of California-Davis, 2214 Robert Mondavi Institute - South building, 1 Shields Ave, Davis, CA, 95616, USA.Decontamination of surfaces in food handling and processing environments is a key food safety requirement. In this study, an antimicrobial phenolic-rich aqueous extract derived from olive pomace was combined with UV-A light for the inactivation of bacterial pathogens and their biofilms formed on a plastic surface. The potential antimicrobial synergism between OPE and UV-A light was evaluated against Escherichia coli O157:H7 and Listeria innocua and quantitatively assessed using isobologram analysis. In addition, the antimicrobial mechanisms and antibiofilm potential of the combined treatment were evaluated. The results demonstrated that OPE and UV-A light exhibited strong synergistic activities (interaction index [γ] < 1) and achieved more than a 5-log reduction of planktonic E. coli O157:H7 and L. innocua cells within 30 min, respectively. Among the major phenolic components of OPE, 4-hydroxyphenylacetic acid (4-HPA) and hydroxytyrosol (HT) exhibited strong synergistic activities with UV-A light. Mechanistic studies revealed that the combined treatment of OPE and UV-A light synergistically induced oxidative stress, membrane damage, and metabolic inhibition in bacterial cells. Furthermore, the combined treatment effectively inactivated bacterial biofilms formed on plastic surfaces and achieved more than a 5-log reduction of E. coli O157 and L. innocua biofilms within 60 min, respectively. Overall, the findings of this study highlight the strong synergistic potential of diverse phenolic compounds in OPE and UV-A light as an effective intervention strategy. This study provides valuable and practical insights into leveraging antimicrobial extracts derived from agricultural byproducts in combination with mild food processing technologies to enhance the microbial safety of food handling and processing environments.http://www.sciencedirect.com/science/article/pii/S2665927125001029Agricultural byproductPlant-derived extractOlive pomace extractUV-A lightAntimicrobial synergismAntimicrobial mechanism |
| spellingShingle | Yoonbin Kim Woo-ju Kim Selina C. Wang Nitin Nitin Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms Current Research in Food Science Agricultural byproduct Plant-derived extract Olive pomace extract UV-A light Antimicrobial synergism Antimicrobial mechanism |
| title | Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms |
| title_full | Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms |
| title_fullStr | Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms |
| title_full_unstemmed | Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms |
| title_short | Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms |
| title_sort | synergistic antimicrobial activities of phenolic rich extract derived from olive pomace and uv a light against bacterial pathogens and their biofilms |
| topic | Agricultural byproduct Plant-derived extract Olive pomace extract UV-A light Antimicrobial synergism Antimicrobial mechanism |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125001029 |
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