Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks

Clove Essential Oil: Chemical Profile, Biological Activities, Encapsulation Strategies, and Food Applications

Plants have proven to be important sources for discovering new compounds that are useful in the treatment of various diseases due to their phytoconstituents. Clove (Syzygium aromaticum L.), an aromatic plant widely cultivated around the world, has been traditionally used for food preservation and medicinal purposes. In particular, clove essential oil (CEO) has attracted attention for containing various bioactive compounds, such as phenolics (eugenol and eugenol acetate), terpenes (β-caryophyllene and α-humulene), and hydrocarbons. These constituents have found applications in cosmetics, food, and medicine industries due to their bioactivity. Pharmacologically, CEO has been tested against a variety of parasites and pathogenic microorganisms, demonstrating antibacterial and antifungal properties. Additionally, many studies have also demonstrated the analgesic, antioxidant, anticancer, antiseptic, and anti-inflammatory effects of this essential oil. However, CEO could degrade for different reasons, impacting its quality and bioactivity. To address this challenge, encapsulation is viewed as a promising strategy that could prolong the shelf life of CEO, improving its physicochemical stability and application in various areas. This review examines the phytochemical composition and biological activities of CEO and its constituents, as well as extraction methods to obtain it. Moreover, encapsulation strategies for CEO and numerous applications in different food fields are also highlighted.

Bioactive properties of clove (Syzygium aromaticum) essential oil nanoemulsion: A comprehensive review

Syzygium aromaticum, commonly called clove, is a culinary spice with medical uses. Clove is utilized in cosmetics, medicine, gastronomy, and agriculture due to its abundance of bioactive components such as gallic acid, flavonoids, eugenol acetate, and eugenol. Clove essential oil has been revealed to have antibacterial, antinociceptive, antibacterial activities, antifungal, and anticancerous qualities. Anti-inflammatory chemicals, including eugenol and flavonoids, are found in clove that help decrease inflammation and alleviate pain. The anti-inflammatory and analgesic qualities of clove oil have made it a popular natural cure for toothaches and gum discomfort. Due to its therapeutic potential, it has been used as a bioactive ingredient in coating fresh fruits and vegetables. This review article outlines the potential food processing applications of clove essential oil. The chemical structures of components, bioactive properties, and medicinal potential of clove essential oil, including phytochemical importance in food, have also been thoroughly addressed.

Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation

As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.

Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review

Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim, Darjeeling regions), Bhutan, Nepal, Pakistan, Iran, Afghanistan, a few Central Asian countries, Middle East, USA, Europe, South East Asia, Japan, Malaysia, and Indonesia. According to the cultivation region surrounded, economic value, and vogue, these spices can be classified into major, minor, and colored tropical spices. In total, 24 tropical spices and herbs (cardamom, black jeera, fennel, poppy, coriander, fenugreek, bay leaves, clove, chili, cassia bark, black pepper, nutmeg, black mustard, turmeric, saffron, star anise, onion, dill, asafoetida, celery, allspice, kokum, greater galangal, and sweet flag) are described in this review. These spices show many pharmacological activities like anti-inflammatory, antimicrobial, anti-diabetic, anti-obesity, cardiovascular, gastrointestinal, central nervous system, and antioxidant activities. Numerous bioactive compounds are present in these selected spices, such as 1,8-cineole, monoterpene hydrocarbons, γ-terpinene, cuminaldehyde, trans-anethole, fenchone, estragole, benzylisoquinoline alkaloids, eugenol, cinnamaldehyde, piperine, linalool, malabaricone C, safrole, myristicin, elemicin, sinigrin, curcumin, bidemethoxycurcumin, dimethoxycurcumin, crocin, picrocrocin, quercetin, quercetin 4'-O-β-glucoside, apiol, carvone, limonene, α-phellandrene, galactomannan, rosmarinic acid, limonene, capsaicinoids, eugenol, garcinol, and α-asarone. Other than that, various spices are used to synthesize different types of metal-based and polymer-based nanoparticles like zinc oxide, gold, silver, selenium, silica, and chitosan nanoparticles which provide beneficial health effects such as antioxidant, anti-carcinogenic, anti-diabetic, enzyme retardation effect, and antimicrobial activity. The nanoparticles can also be used in environmental pollution management like dye decolorization and in chemical industries to enhance the rate of reaction by the use of catalytic activity of the nanoparticles. The nutritional value, phytochemical properties, health advantages, and both traditional and modern applications of these spices, along with their functions in food fortification, have been thoroughly discussed in this review.

Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage

The oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant extracts that have been proven to effectively inhibit or slow down oxidative processes. The objective of our study was to determine whether thymol treatment of the surface of sliced paprika salami could be applied to inhibit lipid oxidation and color change during refrigerated storage. During eight weeks of storage, the malondialdehyde (MDA) levels and the ratios of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and n6/n3 in thymol-treated salami remained unchanged (p ≥ 0.05), whereas in the controls, the MDA levels increased by approximately twelvefold and the ratio of SFAs in the lipid fraction increased (p < 0.001), while the ratio of PUFAs decreased (p < 0.001). The application of thymol prevented decrease in yellowness (b*) of the slices and reduced decreases in redness (a*) and brightness (chroma).

Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption

The study aimed at the development of fresh sausages using rabbit exclusively as raw material. The idea was to offer an innovative product to increase rabbit consumption. Also, to meet currently consumers' requirements, a low-fat version was made. Two final formulations, a control sausage and a low-fat version using konjac gum, were developed through an iterative process and stored in a MAP under refrigeration. Sensory, microbiological and physicochemical analyses were carried out on days 1, 6, 8 and 13 after packaging. The shelf-life of the sausages was determined according to a multivariate criterion. Results showed a significant reduction in fat content and energy value. Sensory analysis showed a decrease in characteristic aroma and flavour and an increase in rancid odour, while hardness and fragility decreased in the low-fat treatment. The shelf-life was 7 days for all treatments, concluding that the multivariate method was a powerful technique as physicochemical, microbiological and sensory criteria were considered.

A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications

Many studies have demonstrated the use of synthetic preservatives and chemical additives in food is causing poisoning, cancer, and other degenerative disorders. New solutions for food preservation with quality maintenance are currently emerging. As a result, public concern has grown, as they desire to eat healthier products that use natural preservatives and compounds rather than synthetic ones. Clove is a highly prized spice used as a food preservative and for a variety of therapeutic reasons. Clove essential oil and its principal active component, eugenol, indicate antibacterial and antifungal action, aromaticity, and safety as promising and valuable antiseptics in the food sector. Clove essential oil and eugenol are found to have strong inhibition effects on a variety of food-source bacteria, and the mechanisms are linked to lowering migration and adhesion, as well as blocking the creation of biofilm and various virulence factors. This review emphasizes the importance of CEO (clove essential oil) in the food industry and how it can be explored with edible coatings to deliver its functional properties in food preservation.

Origanum majorana L. Essential Oil-Coated Paper Acts as an Antimicrobial and Antioxidant Agent against Meat Spoilage

This study first-ever tested the impact of active packaging paper coated with cationic starch containing Origanum majorana L. essential oil with 69.26% carvacrol polyphenol on the physical, chemical, and microbiological quality of minced beef stored at +4 °C for 0, 6, and 12 days. An analysis of electron scanning microscopy and infrared spectroscopy showed origanum oil entrapment on paper. Meat samples packaged without origanum oil at 6th and 12th days of storage were unfit for consumption. In contrary, origanum oil significantly reduced microbial counts by 2.5 log 10 CFU/g, the peroxide value by 22%, lipid oxidation by 22, the pH-dependent meat spoilage value by 27%, dry matter losses by 7%, and antioxidant activity losses by 40% and restored color and odor reductions. Origanum oil extended the shelf-life of minced beef up to the 6th day of cold storage with no negative effect on meat color and odor.

Photodynamic Effect of Riboflavin on Chitosan Coatings and the Application in Pork Preservation

Riboflavin (RF) was considered to be possessed of photoactivity to generate reactive oxygen species (ROS) under ultraviolet (UV) light, which is thought to be a favorable antibacterial candidate. Herein, RF was incorporated into chitosan (CS) coatings and treated under UV with different exposure times (2, 4, and 6 h) to improve the physicochemical and antibacterial properties. The results showed that the light transmittance and antibacterial performance of chitosan coatings gradually increased with the extension of the UV irradiation time. The antibacterial ability of chitosan coatings correlated with the generation of ROS: ∙OH and H₂O₂, which achieved 1549.08 and 95.48 μg/g, respectively, after 6 h irradiation. Furthermore, the chitosan coatings with UV irradiation also reduced the pH value, total volatile basic nitrogen (TVB-N), ΔE, and total viable counts (TVC) and improved sensory attributes of pork. In conclusion, the UV irradiated chitosan coatings could be used as an environmentally friendly antimicrobial packaging material to effectively delay the spoilage of pork, maintain its sensory quality and prolong its shelf life.

Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storage

The initial purpose of this study was to compare the in vitro antioxidant interactions between resveratrol (RES) and clove essential oil (CEO) in conventional and nanoemulsion-based basil seed gum (BSG) films. Then, the effects of the best nanoemulsion-based BSG film obtained from in vitro evaluations were determined on oxidative stability and sensory properties of minced camel meat during 20-day storage at 4 °C. The results showed higher in vitro antioxidant activities of nanoemulsion-based BSG films compared to conventional films as well as synergistic effects between RES and CEO. Furthermore, minced camel meat wrapped with nanoemulsion-based BSG film containing RES 4 μg/mL + CEO 10 mg/mL showed better results compared with the control group with the following scores: total carbonyls (0.84 nmol/mg protein), peroxide value (4.03 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg malondialdehyde/kg), and sensory analysis (overall acceptability: 5.4). The finding of the present study can be applied as a new method in meat and meat products packaging industry.

The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognas

The aim of this research was to determine the effect of pectin coating made with essential oils and/or extracts of Thymus vulgaris (thyme) and Thymbra spicata (thymbra) on the preservation of aerobically packaged sliced bolognas during cold storage. The treatment made with essential oils resulted in a reduction of 1.73 log CFU/g of Salmonella typhimurium ATCC 14028. Also, pectin coating made with essential oil-treated sliced bolognas had the lowest total mesophilic bacteria (6.27 log CFU/g), and total lactic acid bacteria (1.72 CFU/g), in comparison to non-treated bolognas, with 7.65 log CFU/g for total mesophilic bacteria and 4.99 log CFU/g for lactic acid bacteria. Application of an emulsion significantly (P < 0.05) affected L*(lightness), a*(redness), and b*(yellowness) values. The essential oil treatment had the highest TBARS values at the end of the storage period. The pH was not affected by the treatment (P > 0.05), but storage had a significant (P < 0.05) effect on the pH values.

Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health

Clove (Syzygium aromaticum L. Myrtaceae) is an aromatic plant widely cultivated in tropical and subtropical countries, rich in volatile compounds and antioxidants such as eugenol, β-caryophyllene, and α-humulene. Clove essential oil has received considerable interest due to its wide application in the perfume, cosmetic, health, medical, flavoring, and food industries. Clove essential oil has biological activity relevant to human health, including antimicrobial, antioxidant, and insecticidal activity. The impacts of the extraction method (hydrodistillation, steam distillation, ultrasound-assisted extraction, microwave-assisted extraction, cold pressing, and supercritical fluid extraction) on the concentration of the main volatile compounds in clove essential oil and organic clove extracts are shown. Eugenol is the major compound, accounting for at least 50%. The remaining 10-40% consists of eugenyl acetate, β-caryophyllene, and α-humulene. The main biological activities reported are summarized. Furthermore, the main applications in clove essential oil in the food industry are presented. This review presents new biological applications beneficial for human health, such as anti-inflammatory, analgesic, anesthetic, antinociceptive, and anticancer activity. This review aims to describe the effects of different methods of extracting clove essential oil on its chemical composition and food applications and the biological activities of interest to human health.

Emerging nondestructive approaches for meat quality and safety evaluation-A review

Meat is one of the most consumed agro-products because it contains proteins, minerals, and essential vitamins, all of which play critical roles in the human diet and health. Meat is a perishable food product because of its high moisture content, and as such there are concerns about its quality, stability, and safety. There are two widely used methods for monitoring meat quality attributes: subjective sensory evaluation and chemical/instrumentation tests. However, these methods are labor-intensive, time-consuming, and destructive. To overcome the shortfalls of these conventional approaches, several researchers have developed fast and nondestructive techniques. Recently, electronic nose (e-nose), computer vision (CV), spectroscopy, hyperspectral imaging (HSI), and multispectral imaging (MSI) technologies have been explored as nondestructive methods in meat quality and safety evaluation. However, most of the studies on the application of these novel technologies are still in the preliminary stages and are carried out in isolation, often without comprehensive information on the most suitable approach. This lack of cohesive information on the strength and shortcomings of each technique could impact their application and commercialization for the detection of important meat attributes such as pH, marbling, or microbial spoilage. Here, we provide a comprehensive review of recent nondestructive technologies (e-nose, CV, spectroscopy, HSI, and MSI), as well as their applications and limitations in the detection and evaluation of meat quality and safety issues, such as contamination, adulteration, and quality classification. A discussion is also included on the challenges and future outlooks of the respective technologies and their various applications.

Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

The quality and safety of chicken meat are prone to deteriorate due to bacteria reproduction and oxidation reaction. In this study, the antimicrobial and antioxidant effects of KGM-KC coatings incorporated camellia oil were evaluated to extend the shelf-life of chicken meat. The result showed that the KGM/KC-CO coating significantly (P < 0.05) decreased weight loss, pH, thiobarbituric acid reactive substance (TBARS), total volatile nitrogen (TVN) and microbial counts when compared to uncoated samples. The obtained results revealed that KGM/KC-based coating incorporated with CO significantly extended the shelf-life of chicken meat by restraining the oxidation of lipid and protein, and retarding the microbial growth. The sensory evaluation showed that the addition of CO did not affect the odor of chicken meat, maintained the overall acceptability of coated samples. The shelf-life of chicken meat was extended up to 10 days using KGM/KC-based coating containing 3.5% CO at refrigeration (4 °C) compared to control samples. These results indicated CO could be used as an active agent to be dispersed in KGM/KC matrix by emulsification method, and the prepared emulsion coating had positive effects on extending the shelf-life of chicken meat.

Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation

Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.

Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation

In the context of consumers' growing concerns and boycotts of artificial and harmful chemicals, satisfying the demands for good-quality food products possessing clean and safe images is a challenge for food industry. Due to natural and avirulent images, various bioactivities as well as potentials to be used as safer substitutes for chemical preservatives, flower essential oils (EOs) have aroused increasing interests in the recent past. Many literatures have verified the biological activities of flower EOs, and have given high value to the preservative potentials of flower EOs in food systems. In this work, a review is done on the most recent publications associating the chemical constituents, bioactivities (antibacterial, antifungal, antioxidant and anti-pest abilities) and safety of flower EOs. The effects of flower EOs on food flavor are also discussed. Finally, the current combined preservation applications of flower EOs and other technologies are summarized.

Materiality of Edible Film Packaging in Muscle Foods: A Worthwhile Conception

Muscle foods are extremely extensive food products that are relished throughout the world. They are known for their exclusive nutritional content and bio-availability however, at the same time, they also provide apposite media for the growth of pathogenic and spoilage microorganisms. Packaging seems to be a substantial approach to overcome this problem, but most of the packaging involves the usage of non-biodegradable and non-renewable material like plastic, nylon, polyester, etc. The alarming situation caused by synthetic material has been realized worldwide and several scientists, agencies, and the food industry are working globally to explore materials that are derived from the natural source. Biodegradable films are an excellent alternative to conventional plastics. These biodegradable films and coatings are derived from various biological sources and are receiving considerable importance in recent years. Different meat and meat product needs specific packaging condition and these active, composite bio-based films are having a wide potential in the meat sector. This review gathers the research and findings over the period of time-related to biodegradable edible film applied to muscle foods.