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Journals / Balıkesir Sağlık Bilimleri Dergisi / 2026 / Volume: 15 Issue: 2

Matrix-Dependent Antimicrobial Effects of Elderberry Extract and Juice in Protein-Rich Foods

Gul Akduman(MEHMET AKİF ERSOY ÜNİVERSİTESİ)0000-0001-5702-9478
İrem Korkmaz(MARMARA UNIVERSITY)0000-0001-7918-6212
Rumeysa Albayrak(MARMARA UNIVERSITY)0009-0007-9238-4687
Şeyda Turan(MARMARA UNIVERSITY)0009-0005-5414-3386
Şükran Karaduman(MARMARA UNIVERSITY)0009-0003-2310-5956
Turgut Taşkın(MARMARA UNIVERSITY)0000-0001-8475-6478
Fatma Esra Güneş(MARMARA UNIVERSITY)0000-0003-1693-6375
Pages
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Publication Date
2026-06-30
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

Keywords: Sambucus, Plant extract, Food microbiology, Food preservatives

📌 3 Key Takeaways

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Objective & Hypothesis:ABSTRACT Objective: Microbial spoilage is often controlled with synthetic preservatives in protein-rich foods.
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Key Findings & Data:Materials and Methods: EE and EJ were prepared from dried elderberries and tested at 0.05%, 0.1%, 0.75%, and 1% in yogurt, curd cheese, and fish cutlets stored at 4 °C for 14 days.
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Conclusion & Impact:Keywords: Sambucus, Plant extract, Food microbiology, Food preservatives
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Sambucus · Plant extract · Food microbiology

Abstract

ABSTRACT Objective: Microbial spoilage is often controlled with synthetic preservatives in protein-rich foods. Although elderberry (Sambucus nigra L.), rich in phenolics and anthocyanins, has strong antimicrobial potential, its effects in different food matrices have not yet been adequately investigated. This study aimed to comparatively evaluate the antimicrobial activity of elderberry ethanol extract (EE) and elderberry juice (EJ) in yoghurt, curd cheese, and fish cutlets. Materials and Methods: EE and EJ were prepared from dried elderberries and tested at 0.05%, 0.1%, 0.75%, and 1% in yogurt, curd cheese, and fish cutlets stored at 4 °C for 14 days. Microbial loads were measured on days 1, 7, and 14 using plate counts, expressed as log CFU/g. Data were analyzed with Mann–Whitney U and Kruskal–Wallis H tests. Results: EE had a higher °Brix value (39.8 °Bx) than EJ (10.2 °Bx), indicating more soluble solids. EE and EJ produced matrix-dependent antimicrobial effects. EE showed stronger inhibition in curd cheese and fish cutlets, especially at higher doses, while EJ was more effective in reducing mold-yeast load in yogurt. Meaningful reductions appeared mainly at ≥0.75%. Conclusion: Elderberry juice and ethanol extract demonstrated matrix-dependent antimicrobial effects, indicating their potential as natural preservatives in protein-rich foods. Keywords: Sambucus, Plant extract, Food microbiology, Food preservatives

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Cite This Article

Akduman, G., Korkmaz, İ., Albayrak, R., Turan, Ş., Karaduman, Ş., Taşkın, T., Güneş, F. E. (2026). Matrix-Dependent Antimicrobial Effects of Elderberry Extract and Juice in Protein-Rich Foods. Balıkesir Sağlık Bilimleri Dergisi, Volume: 15 Issue: 2. https://doi.org/10.53424/balikesirsbd.1905979

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