Antibacterial activity and preservative effect of phloretin as an alternative for sodium nitrite

Abstract

Introduction: Food preservation is a crucial challenge in the food industry to increase shelf-life and ensure food safety. This study investigated the antimicrobial and antioxidant effects of phloretin and its combination with sodium nitrite as a potential food preservative system. phloretin is a natural phenolic compound with reported antimicrobial and antioxidant properties, and sodium nitrite is a common synthetic preservative.Aim: This study aims to explore the potential of phloretin as a substitute for sodium nitrite in meat products. By assessing its antibacterial effects on common meat-contaminating bacteria like Salmonella typhimurium and Escherichia coli, measure lipid peroxidation levels, and quantify biogenic amines in the meat.Methods: The antimicrobial activity of phloretin, sodium nitrite, and their combination against major foodborne pathogens including Salmonella Typhimurium and Escherichia coli, as well as total bacterial count, was evaluated. The antioxidant capacity was assessed through in vitro assays measuring free radical scavenging and lipid peroxidation inhibition. The ability of these compounds to inhibit the production of biogenic amines histamine, tryptamine, and cadaverine as food spoilage markers was also investigated.Results: The combination of phloretin and sodium nitrite showed superior preservative effects compared to either compound alone. This combination more effectively reduced bacterial counts in the tested pathogens, inhibited oxidative stress through improved antioxidant activity, and suppressed cadaverine production to a greater extent. Sodium nitrite alone also exhibited significant antimicrobial and antioxidant properties and in some cases, such as Salmonella inhibition and radical scavenging, outperformed the combination with phloretin. Conclusion: The synergistic preservative effects of the phloretin -sodium nitrite combination suggest that this natural-synthetic blend can serve as an effective strategy to enhance food safety, increase shelf-life, and reduce reliance on individual synthetic additives. Further development and validation of this preservative system can contribute to the advancement of clean-label and sustainable food preservation technologies