ANTIMICROBIAL ACTIVITY OF DECAFFEINATED GREEN TEA EXTRACT, GREEN TEA ANTIOXIDANT EXTRACT AND LAURAMIDE ARGINE ETHYL ESTER

The selection of the active substance is critical in the development of antimicrobial packaging, as it has to demonstrate high antimicrobial properties against significant bacterial in food contamination. The aim of this work is to evaluate the antibacterial activity of lauramide argine ethyl ester (LAE), decaffeinated green tea extract (GTD) and green tea antioxidant extract (GTA) against the foodborne Listeria innocua. For this purpose, the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC), growth kinetics and kill-kinetics were determined. The results obtained showed that LAE was much more active than the two Green Tea extracts since MIC and MBC obtained were about 100 times lower. In addition, at inhibitory concentration LAE showed a fast bactericidal activity and at subinhibitory concentration produced an increasing in the lag phase of growth. [PUBLICATION ABSTRACT]