Abstract Title:

seed oil extracted by pressurized-propane and its effect againstbiofilms.

Abstract Source:

Environ Technol. 2021 Nov 13:1-16. Epub 2021 Nov 13. PMID: 34704544

Abstract Author(s):

Alessandra Marjorie de Oliveira, Márcia Maria Dos Anjos Szczerepa, Maria Cristina Bronharo Tognim, Benício Alves de Abreu Filho, Lúcio Cardozo-Filho, Raquel Guttierres Gomes, Rosângela Bergamasco

Article Affiliation:

Alessandra Marjorie de Oliveira


is often associated worldwide with foodborne illnesses, and the elimination of biofilms formed by this bacterium from industrial surfaces is very challenging. To date, there have been few attempts to investigate plant oils obtained by recent green technologies, applied against biofilms on usual surfaces of the food industry and bacteria isolated from such environment. Therefore, this study evaluated the activity ofseed oil (MOSO), extracted with pressurized-propane, against standard and environmentalbiofilms. Additionally, a genotypic and phenotypic study of the environmentalwas proposed. It was found that this bacterium was a MSSA (methicillin-sensitive), a carrier ofandgenes that has strong adhesion (OD=1.86 ± 0.19) during biofilm formation. The use of pressurized-propane as a solvent was efficient in obtaining MOSO, achieving a yield of 60.9%. Gas chromatography analyses revealed the presence of a rich source of fatty acids in MOSO, mainly oleic acid (62.47%), behenic acid (10.5%) and palmitic acid (7.32%). On polystyrene surface, MOSO at 0.5% and 1% showed inhibitory and bactericidal activity, respectively, againstbiofilms. MOSO at 1% allowed a maximum reduction of 2.38 log UFC/cm² ofbiofilms formed on PVC (polyvinyl chloride) surface. Scanning electron microscopy showed disturbances on the surface ofafter exposure to MOSO. These unprecedented findings suggest that MOSO extracted with pressurized-propane is potentially capable of inhibiting biofilms of differentstrains, thus, contributing to microbiological safety during food processing.

Study Type : In Vitro Study

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