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<p>Owing to growing concerns over food safety and the efficacy of traditional preservatives, innovative approaches are necessary to extend the shelf life of food while ensuring health safety. This study evaluated the effects of a 1,5-diaryl pyrazole derivative (T8) as an antimicrobial additive to enhance food preservation by addressing microbial contamination, a significant contributor to food spoilage and associated health risks. The results from the growth inhibition assay revealed that the minimum inhibitory concentration of T8 against <i>Pseudomonas aeruginosa</i> was 80&#xa0;µM. Electron microscopy analysis revealed biofilm inhibition, nanotube disruption, and surface damage to <i>P. aeruginosa</i> due to T8 exposure. In addition, dipping meat in sodium nitrate combination with 80&#xa0;µM of T8 effectively preserved meat quality during a 7-day preservation experiment. Furthermore, treatment with T8 reduced the depletion rate of critical components, including proteins, cholesterol, fats, and ash. Finally, acute toxicity analysis and macrophage localization assays confirmed the non-toxic characteristics of T8. These findings validate the use of T8 as a strong antimicrobial agent that prolongs the shelf life of edible products and preserves their nutritional content, making it an alternative to traditional preservatives.</p>

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1,5-Diarylpyrazole (T8) inhibits Pseudomonas aeruginosa growth and maintains nutritional quality in refrigerated chicken meat

  • 期刊论文

  • 发表日期：

    2025年10月10日

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  • Raghul Murugan,
  • S. P. Ramya Ranjan Nayak,
  • Gokul Sudhakaran,
  • D. Priya,
  • Rajakrishnan Rajagopal,
  • Ahmed Alfarhan,
  • Muthu Kumaradoss Kathiravan,
  • Jesu Arockiaraj

摘要

Owing to growing concerns over food safety and the efficacy of traditional preservatives, innovative approaches are necessary to extend the shelf life of food while ensuring health safety. This study evaluated the effects of a 1,5-diaryl pyrazole derivative (T8) as an antimicrobial additive to enhance food preservation by addressing microbial contamination, a significant contributor to food spoilage and associated health risks. The results from the growth inhibition assay revealed that the minimum inhibitory concentration of T8 against Pseudomonas aeruginosa was 80 µM. Electron microscopy analysis revealed biofilm inhibition, nanotube disruption, and surface damage to P. aeruginosa due to T8 exposure. In addition, dipping meat in sodium nitrate combination with 80 µM of T8 effectively preserved meat quality during a 7-day preservation experiment. Furthermore, treatment with T8 reduced the depletion rate of critical components, including proteins, cholesterol, fats, and ash. Finally, acute toxicity analysis and macrophage localization assays confirmed the non-toxic characteristics of T8. These findings validate the use of T8 as a strong antimicrobial agent that prolongs the shelf life of edible products and preserves their nutritional content, making it an alternative to traditional preservatives.