Polysaccharide from garlic straw: extraction, structural data, biological properties and application to beef meat preservation

Abstract

A novel polysaccharide (GSP) was isolated from garlic straw (Allium sativum L.) by hot water technique. The structural characterization, antioxidant and antimicrobial activities were investigated. The results showed that GSP was mainly composed of glucose, mannose, galactose and xylose and the major functional groups identified from FT-IR spectrum includes 1631.38 cm⁻¹ (–COO–) and 3193 cm⁻¹ (–OH). In addition, GSP had high DPPH radical scavenging activity, a strong reducing power and inhibited the peroxidation of linoleic acid. The antimicrobial activity of GSP was evaluated against a panel of 7 bacteria and 2 fungal strains using agar diffusion method. Results have shown that GSP exhibited moderate to strong antimicrobial activity against the tested species. These interesting results incite the experimental inoculation of GSP in minced beef meat preservation amended with different concentrations of the GSP and stored at 4 °C for 9 days. The obtained results showed significant inhibitions (p ≤ 0.05) of lipid oxidation over 9 days of aerobic storage and also improvement of meat colour stability while differences in total aerobic cell populations did not change noticeably over storage. Finally, sensory characteristics, e.g. colour, odour and texture, of treated meat with GSP, were higher than the control.