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Fan X, Zhu J, Zhu Y, Duan C, Sun P, Chen Q, Kong B, Wang H. Oregano essential oil encapsulated in zein-pectin-chitosan nanoparticles to improve the storage quality of Harbin red sausage. Int J Biol Macromol 2024; 266:131322. [PMID: 38574924 DOI: 10.1016/j.ijbiomac.2024.131322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 02/22/2024] [Accepted: 03/30/2024] [Indexed: 04/06/2024]
Abstract
In this study, the effect of oregano essential oil loaded in zein-pectin-chitosan (Zein-PC-CS-OEO) nanoparticles on the quality of Harbin red sausage during storage was examined. Zein-PC-CS-OEO nanoparticles exhibit the better encapsulation efficiency, antioxidant and antibacterial properties than these of other prepared nanoparticles, which were subsequently incorporated into Harbin red sausage with different concentrations. The physicochemical properties, bacterial community structure, and flavor characteristics of the Harbin red sausage were determined. Both thiobarbituric acid values and the growth of dominant spoilage bacteria in Harbin red sausage are inhibited by Zein-PC-CS-OEO nanoparticles, while the total aerobic bacteria count is reduced. These results indicate that the storage quality of Harbin red sausage is improved by Zein-PC-CS-OEO nanoparticles. It is worth noting that the shelf life of Harbin red sausage supplemented with 0.1 % Zein-PC-CS-OEO nanoparticles is extended to 9 d, and the flavor characteristics of which are better maintained. This study provides a new approach to extend the application of essential oil and improve the storage quality of Harbin red sausage.
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Affiliation(s)
- Xu Fan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiamin Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying'ao Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengyun Duan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Pengyuan Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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2
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Elhadef K, Chaari M, Akermi S, Ennouri K, Ben Hlima H, Fourati M, Chakchouk Mtibaa A, Ennouri M, Sarkar T, Shariati MA, Gökşen G, Pateiro M, Mellouli L, Lorenzo JM, Smaoui S. Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life. Meat Sci 2024; 207:109371. [PMID: 37898014 DOI: 10.1016/j.meatsci.2023.109371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 08/07/2023] [Accepted: 10/18/2023] [Indexed: 10/30/2023]
Abstract
Gelatin-sodium alginate-based active packaging films were formulated by including date pits extracts (DPE), as bioactive compound, in raw minced beef meat packaging. The DPE effects at 0.37, 0.75 and 1.5% (w/w, DPE/ gelatin-sodium alginate) on physical, optical, antioxidant and antibacterial properties of established films were assessed. Findings showed that film lightness decreased with the incorporation of DPE. Physical, antioxidant and anti-food-borne pathogens capacities were enhanced by increasing DPE concentration in the films. For 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the films with 1.5% DPE had the greatest levels (94 and 88%, respectively). DPE films (1.5%) also exhibited the highest anti-Listeria moncytogenes activity, with an inhibition zone of 25 mm. Moreover, during 14 days at 4 °C, the bio-preservative impact of gelatin-sodium alginate film impregnated with DPE at three levels on microbial, chemical, and sensory characteristics of meat beef samples was evaluated. By the end of the storage, DPE at 1.5% enhanced the instrumental color, delayed chemical oxidation and improved sensory traits. By chemometric techniques (principal component analysis (PCA) and heat maps), all data allowed to obtain helpful information by segregating all the samples at each storage time. PCA and heat maps could connect oxidative chemical changes, instrumental color parameters, and microbiological properties to sensory attributes. These data offer an approach to well interpreting the sensory quality and how they are affected by chemical and microbiological changes in the studied meat samples. Our findings indicated the potential of the gelatin-sodium alginate film incorporated with DPE for enhancing meat safety and quality.
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Affiliation(s)
- Khaoula Elhadef
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - Moufida Chaari
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - Sarra Akermi
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - Karim Ennouri
- Olive Tree Institute, University of Sfax, 1087 Sfax, Tunisia
| | - Hajer Ben Hlima
- Laboratoire de Génie Enzymatique et Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - Mariam Fourati
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, 1087 Sfax, Tunisia; Valuation, Security and Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, 3038 Sfax,Tunisia
| | - Tanmay Sarkar
- Department of Food Processing Technology, Government of West Bengal, Malda Polytechnic, Bengal State Council of Technical Education, Malda 732102, West Bengal, India
| | - Mohammad Ali Shariati
- Semey Branch of Kazakh Research Institute of Processing and Food Industry, 050060 Almaty, Kazakhstan
| | - Gülden Gökşen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Lotfi Mellouli
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Area de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia.
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Ying JP, Wu G, Zhang YM, Zhang QL. Proteomic analysis of Staphylococcus aureus exposed to bacteriocin XJS01 and its bio-preservative effect on raw pork loins. Meat Sci 2023; 204:109258. [PMID: 37379704 DOI: 10.1016/j.meatsci.2023.109258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 06/12/2023] [Accepted: 06/16/2023] [Indexed: 06/30/2023]
Abstract
Antibacterial mechanism of bacteriocins against foodborne S. aureus is still to be explored, particularly in proteomics, and a deep and comprehensive study on application of bacteriocins for preservation of raw pork is required. Here, proteomic mechanism of Lactobacillus salivarius bacteriocin XJS01 against foodborne S. aureus 2612:1606BL1486 (S. aureus_26) and its preservation effect on raw pork loins stored at 4 °C for 12 days was investigated. The results showed that 301 differentially abundant proteins (DAPs) were identified between XJS01-treated and -free groups (control group) using Tandem mass tag (TMT) quantitative proteomics technology, which were primarily involved in amino acids and carbohydrate metabolism, cytolysis, defense response, cell apoptosis, cell killing, adhesion, and oxygen utilization of S. aureus_26. Bacterial secretion system (SRP) and cationic antimicrobial peptide resistance may be key pathways to maintain protein secretion and counteract the deleterious effects on S. aureus_26 caused by XJS01. In addition, XJS01 could significantly improve the preservation of raw pork loins by the evaluation results of sensory and antibacterial activity on the meat surface. Overall, this study showed that XJS01 induced a complex organism response in S. aureus, and it could be potential pork preservative.
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Affiliation(s)
- Jian-Ping Ying
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, Kunming 650500, China
| | - Gang Wu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, Kunming 650500, China; Department of Neurology, Yan'an Hospital of Kunming City, Kunming, Yunnan 650051, China
| | - Yan-Mei Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, Kunming 650500, China
| | - Qi-Lin Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, Kunming 650500, China.
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Bukvicki D, D’Alessandro M, Rossi S, Siroli L, Gottardi D, Braschi G, Patrignani F, Lanciotti R. Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review. Foods 2023; 12:3288. [PMID: 37685221 PMCID: PMC10486891 DOI: 10.3390/foods12173288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/24/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food preservatives as they provide a healthier alternative to synthetic chemicals while serving the same purpose without affecting food quality parameters. The natural antimicrobial molecules found in medicinal plants represent a possible solution against drug-resistant bacteria, which represent a global health problem, especially for foodborne infections. Several solutions related to their application on food have been described, such as incorporation in active packaging or edible film and direct encapsulation. However, the use of bioactive concentrations of plant derivatives may negatively impact the sensorial characteristics of the final product, and to solve this problem, their application has been proposed in combination with other hurdles, including biocontrol agents. Biocontrol agents are microbial cultures capable of producing natural antimicrobials, including bacteriocins, organic acids, volatile organic compounds, and hydrolytic enzymes. The major effect of bacteriocins or bacteriocin-producing LAB (lactic acid bacteria) on food is obtained when their use is combined with other preservation methods. The combined use of EOs and biocontrol agents in fruit and vegetables, meat, and dairy products is becoming more and more important due to growing concerns about potentially dangerous and toxic synthetic additives. The combination of these two hurdles can improve the safety and shelf life (inactivation of spoilage or pathogenic microorganisms) of the final products while maintaining or stabilizing their sensory and nutritional quality. This review critically describes and collects the most updated works regarding the application of EOs in different food sectors and their combination with biocontrol agents and bacteriocins.
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Affiliation(s)
- Danka Bukvicki
- Faculty of Biology, Institute of Botany and Botanical Garden ‘Jevremovac’, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Davide Gottardi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
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Kürşad İncili G, Akgöl M, Karatepe P, Kanmaz H, Kaya B, Tekin A, Adnan Hayaloğlu A. Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies. Food Res Int 2023; 170:113045. [PMID: 37316034 DOI: 10.1016/j.foodres.2023.113045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/12/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
It was aimed to assess the antimicrobial potential of lyophilized/freeze-dried paraprobiotic (LP) of P. acidilactici against some food-borne pathogens under in-vitro conditions and food model, and determination of bioactive compounds that contribute to the antimicrobial activity of LP. For this purpose, minimum inhibitory concentration (MIC), inhibition zones were determined against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7. The MIC value was 6.25 mg/mL and a 20 µL LP displayed 8.78 to 10.0 mm inhibition zones against these pathogens. In the food matrice challenge, two concentrations of LP (3% and 6%) alone or in combination with EDTA (0.02 M) were added to pathogenic bacteria spiked meatballs, and antimicrobial activity of LP was also determined during refrigerated storage. 6% LP + 0.02 M EDTA treatment provided 1.32 to 3.11 log10 CFU/g reductions in the numbers of these pathogens (P < 0.05). Furthermore, this treatment provided significant reductions on psychrotrophs, TVC, LAB, mold-yeast, and Pseudomonas spp. over the storage (P < 0.05). Regarding characterization results, LP contained contained a wide variety of bioactive compounds, including 5 organic acids (2.15 to 30.64 g/100 g), 19 free amino acids (6.97 to 699.15 mg/100 g), free fatty acids (short-, medium-, and long-chain fatty acids), 15 polyphenols (0.03 to 383.78 mg/100 g), and some volatile compounds such as pyrazines, pyranone and pyrrole derivatives. These bioactive compounds are not only involved in antimicrobial activity but also contribute to the free radical scavenging activity according to the DPPH, ABTS and FRAP assays. In conclusion, the result revealed that the LP improved the chemical and microbiological quality of foods due to containing biologically-active metabolites involved in antimicrobial and antioxidant capacity.
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Affiliation(s)
- Gökhan Kürşad İncili
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey
| | - Müzeyyen Akgöl
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey
| | - Pınar Karatepe
- Food Processing Department, Keban Vocational School, Fırat University, Elazığ, Turkey
| | - Hilal Kanmaz
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - Büşra Kaya
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - Ali Tekin
- Food Processing Department, Keban Vocational School, Fırat University, Elazığ, Turkey
| | - Ali Adnan Hayaloğlu
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey.
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Teneva D, Denev P. Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives. Microorganisms 2023; 11:1896. [PMID: 37630457 PMCID: PMC10458850 DOI: 10.3390/microorganisms11081896] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
Ensuring the microbiological safety of food products is a pressing global concern. With the increasing resistance of microorganisms to chemical agents and the declining effectiveness of synthetic preservatives, there is a growing need for alternative sources of natural, bioactive compounds with antimicrobial activity. The incorporation of probiotics and plant extracts into food formulations not only enriches foodstuffs with microorganisms and phytochemicals with biologically active compounds, but also provides a means for product preservation. The current review considers the importance of the process of biological preservation for providing safe foods with high biological value, natural origin and composition, and prolonged shelf life, thereby improving consumers' quality of life. To accomplish this goal, this review presents a series of examples showcasing natural preservatives, including beneficial bacteria, yeasts, and their metabolites, as well as phenolic compounds, terpenoids, and alkaloids from plant extracts. By summarizing numerous studies, identifying research challenges and regulatory barriers for their wider use, and outlining future directions for investigation, this article makes an original contribution to the field of biopreservation.
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Affiliation(s)
| | - Petko Denev
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Laboratory of Biologically Active Substances, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria;
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Olvera-Aguirre G, Piñeiro-Vázquez ÁT, Sanginés-García JR, Sánchez Zárate A, Ochoa-Flores AA, Segura-Campos MR, Vargas-Bello-Pérez E, Chay-Canul AJ. Using plant-based compounds as preservatives for meat products: A review. Heliyon 2023; 9:e17071. [PMID: 37383206 PMCID: PMC10293679 DOI: 10.1016/j.heliyon.2023.e17071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 05/11/2023] [Accepted: 06/06/2023] [Indexed: 06/30/2023] Open
Abstract
The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP. These BC include polyphenols, flavonoids, tannins, terpenes, alkaloids, saponins, and coumarins, which have antioxidant and antimicrobial properties. Bioactive compounds can act as preservatives and improve the sensory and physicochemical properties of MP when added under appropriate conditions and concentrations. However, the inappropriate extraction, concentration, or addition of BC can also lead to undesired effects. Nonetheless, BC have not been associated with chronic-degenerative diseases and are considered safe for human consumption. MP auto-oxidation leads to the generation of reactive oxygen species, biogenic amines, malonaldehyde (MDA), and metmyoglobin oxidation products, which are detrimental to human health. The addition of BC at a concentration ranging from 0.025 to 2.5% (w/w in powdered or v/w in oil or liquid extracts) can act as a preservative, improving color, texture, and shelf life. The combination of BC with other techniques, such as encapsulation and the use of intelligent films, can further extend the shelf life of MP. In the future, it will be necessary to examine the phytochemical profile of plants that have been used in traditional medicine and cooking for generations to determine their feasibility in MP preservation.
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Affiliation(s)
| | | | | | | | - Angélica Alejandra Ochoa-Flores
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Km 25. Carretera Villahermosa-Teapa, R/A La Huasteca, CP, 86280, Colonia Centro, Tabasco, Mexico
| | - Maira Rubi Segura-Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatán, Mexico
| | - Einar Vargas-Bello-Pérez
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, P.O. Box 237, Earley Gate, Reading, RG6 6EU, UK
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, 31453, Mexico
| | - Alfonso Juventino Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Km 25. Carretera Villahermosa-Teapa, R/A La Huasteca, CP, 86280, Colonia Centro, Tabasco, Mexico
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Zheng L, Guo H, Zhu M, Xie L, Jin J, Korma SA, Jin Q, Wang X, Cacciotti I. Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review. Crit Rev Food Sci Nutr 2023:1-34. [PMID: 36861257 DOI: 10.1080/10408398.2023.2184767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
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.
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Affiliation(s)
- Liyou Zheng
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Hongyan Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Miaomiao Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Liangliang Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma, Italy
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Zhang L, Piao X. Use of aromatic plant-derived essential oils in meat and derived products: Phytochemical compositions, functional properties, and encapsulation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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10
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Nguyen CNM, Nirmal NP, Sultanbawa Y, Ziora ZM. Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat. Foods 2023; 12:foods12020354. [PMID: 36673446 PMCID: PMC9858154 DOI: 10.3390/foods12020354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/30/2022] [Accepted: 01/06/2023] [Indexed: 01/15/2023] Open
Abstract
Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observed in the order of TVG > TG > TE > TO (p < 0.05). The antioxidant activities of all samples were determined in terms of DPPH radical scavenging activity, reducing power, metal-chelating activity, and linoleic acid peroxidation assay. The antioxidant activities of all samples vary and no correlation was observed with the respective TPC values of each sample. Antibacterial activities indicate that all samples showed more or less inhibitory effects against selected Gram-positive and Gram-negative bacteria. Based on antioxidant and antibacterial activity, TO and TVG were selected for the beef mince quality preservation study during refrigerated storage. Both TO and TVG at two different concentrations, 0.25 and 0.5%, could cease the chemical and microbial changes as compared to the control sample. Although total viable count (TVC) did not show a significant difference, the H2S-producing bacteria count was lower in all samples treated with TO and TVG compared to sodium metabisulfite (SMS) and the control sample (p < 0.05). Therefore, TO and TVG could be promising natural food preservatives during refrigerated storage.
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Affiliation(s)
- Chau Ngoc Minh Nguyen
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Nilesh Prakash Nirmal
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: ; Tel.: +66-28002380-295; Fax: +66-24419344
| | - Yasmina Sultanbawa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Zyta M. Ziora
- Institute for Molecular Bioscience, The University of Queensland, St Lucia, Brisbane, QLD 4072, Australia
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Dghais S, Ben Jemaa M, Chouchen M, Jallouli S, Ksouri R, Falleh H. Nano-Emulsification of Cinnamon and Curcuma Essential Oils for the Quality Improvement of Minced Meat Beef. Foods 2023; 12:foods12020235. [PMID: 36673327 PMCID: PMC9857730 DOI: 10.3390/foods12020235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/22/2022] [Accepted: 12/28/2022] [Indexed: 01/06/2023] Open
Abstract
This work aims to evaluate cinnamon and curcuma essential oils as natural preservatives in minced beef meat. Essential oil chemical compositions and antibacterial activities were studied, and their encapsulation was optimized into nano-emulsions based on droplet size and distribution assessments. Selected formulas were further explored for their physical stabilities and antibacterial activities. Then, their effects on minced beef meat preservation were evaluated. Results showed significant differences in the chemical compositions and the efficiency of the tested essential oils, with cinnamon having a significant antibacterial efficacy. Formulation results showed that cinnamon nanoemulsion, encapsulated by 7.5% Tween 80, possessed an 89 nm droplet size, while the droplet diameter of curcuma nanoemulsion, encapsulated by 5% Tween 80, was 151 nm. Antimicrobial results depicted a significantly higher activity in nanoemulsions as compared to essential oils. For instance, the inhibition diameter of cinnamon essential oils against S. aureus was equal to 35 mm, while that of its nanoemulsion reached 40 mm. The meat preservation results showed that both bulk and nanoencapsulated essential oils significantly inhibited bacterial growth, as well as the formation of methemoglobin and lipid oxidation in meat. Thus, this work draws attention to the enhanced preservation effects of essential oils on the processing of minced beef meat as well as the great potential of nanoemulsions as carriers for essential oils in food industry applications.
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Affiliation(s)
- Safa Dghais
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, Hammam-Lif 2050, Tunisia
| | - Mariem Ben Jemaa
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, Hammam-Lif 2050, Tunisia
| | - Maryem Chouchen
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, Hammam-Lif 2050, Tunisia
| | - Selim Jallouli
- Laboratoire des Substances Bioactives, Biotechnology Center of Borj-Cédria, BP 901, Hammam-Lif 2050, Tunisia
| | - Riadh Ksouri
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, Hammam-Lif 2050, Tunisia
| | - Hanen Falleh
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, Hammam-Lif 2050, Tunisia
- Correspondence: or ; Tel.: +216-97-91-09-73
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Dincoglu AH, Çalışkan Z. Investigation of the effect of lavender (Lavandula angustifolia Mill.) essential oil on microbiological, physicochemical, and sensorial properties of meatballs during shelf-life, and its inhibitory effect on Escherichia coli O157:H7. IFRJ 2022. [DOI: 10.47836/ifrj.29.5.03] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The present work aimed at investigating the effect of lavender (Lavandula angustifolia Mill.) essential oil on the microbiological, physicochemical, and sensorial properties of meatballs, and elucidating its antimicrobial effect on the meatballs contaminated with Escherichia coli O157:H7. The essential oil as determined via gas chromatography mass spectrometry (GC-MS) contained two major components, linalool and linalyl acetate, at 37.023 and 28.651%, respectively. The antioxidant activity test which was performed via 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity test, revealed that the essential oil had moderate capacity. The antibacterial activity of the essential oil was investigated against E. coli O157:H7, and the minimum inhibition concentration (MIC) was determined to be 6.4 μL/mL. Six different test groups were formed based on the concentrations of E. coli O157:H7 (0 and 108 CFU/mL) and essential oil (0, 6.4, and 12.8 μL/mL). Although essential oil had inhibitory effect against TAMB, coliforms, yeasts and moulds, Staphylococcus aureus, E. coli, and especially E. coli O157:H7 in the microbiological analyses, no effect was observed on the physicochemical properties of the meatballs. Approximately, 3 log decrease was observed in the E. coli O157:H7 levels when essential oil was added at a concentration of two-fold MIC value. It was observed that the addition of essential oil to meatballs did not increase the lipid oxidation level as much as the control group. Meatballs that contained essential oil at MIC value achieved the highest general acceptability scores at the end of their storage periods.
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Chaari M, Elhadef K, Akermi S, Ben Akacha B, Fourati M, Chakchouk Mtibaa A, Ennouri M, Sarkar T, Shariati MA, Rebezov M, Abdelkafi S, Mellouli L, Smaoui S. Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract. Antioxidants (Basel) 2022; 11:2095. [PMID: 36358468 PMCID: PMC9686688 DOI: 10.3390/antiox11112095] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 08/13/2023] Open
Abstract
Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.
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Affiliation(s)
- Moufida Chaari
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Sarra Akermi
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, Sfax 3018, Tunisia
| | - Mariam Fourati
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, Sfax 3018, Tunisia
- Valuation, Security and Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, Bengal State Council of Technical Education, Government of West Bengal, Malda 732102, West Bengal, India
| | - Mohammad Ali Shariati
- Department of Scientific Research, Russian State Agrarian University—Moscow Timiryazev Agricultural Academy, 127550 Moscow, Russia
| | - Maksim Rebezov
- Department of Scientific Research, Russian State Agrarian University—Moscow Timiryazev Agricultural Academy, 127550 Moscow, Russia
- Department of Scientific Research, V. M. Gorbatov Federal Research, Center for Food Systems, 26 Talalikhin St., 109316 Moscow, Russia
| | - Slim Abdelkafi
- Laboratory of Enzymatic Engineering and Microbiology, Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
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Bhattacharya D, Nanda PK, Pateiro M, Lorenzo JM, Dhar P, Das AK. Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products. Microorganisms 2022; 10:2058. [PMID: 36296334 PMCID: PMC9611938 DOI: 10.3390/microorganisms10102058] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/13/2022] [Accepted: 10/17/2022] [Indexed: 07/30/2023] Open
Abstract
Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB) group and their ribosomal-synthesized antimicrobial peptides-especially bacteriocins-can be used as a natural preservative, and an alternative to chemical preservatives in meat industry. Purified or partially purified bacteriocins can be used as a food additive or incorporated in active packaging, while bacteriocin-producing cells could be added as starter or protective cultures for fermented meats. Large-scale applications of bacteriocins are limited, however, mainly due to the narrow antimicrobial spectrum and varying stability in different food matrixes. To overcome these limitations, bioengineering and biotechnological techniques are being employed to combine two or more classes of bacteriocins and develop novel bacteriocins with high efficacy. These approaches, in combination with hurdle concepts (active packaging), provide adequate safety by reducing the pathogenicity of spoilage microorganisms, improving sensory characteristics (e.g., desirable flavor, texture, aroma) and enhancing the shelf life of meat-based products. In this review, the biosynthesis of different classes of LAB bacteriocins, their mechanism of action and their role in the preservation of meats and meat products are reviewed.
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Affiliation(s)
- Dipanwita Bhattacharya
- Department of Livestock Products Technology, Faculty of Veterinary and Animal Sciences, Banaras Hindu University, Varanasi 221005, India
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700037, India
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
| | - Pubali Dhar
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B, Judges Court Road, Alipore, Kolkata 700027, India
| | - Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700037, India
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15
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Lahiri D, Nag M, Sarkar T, Ray RR, Shariati MA, Rebezov M, Bangar SP, Lorenzo JM, Domínguez R. Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification. Foods 2022; 11:2792. [PMID: 36140920 DOI: 10.3390/foods11182792] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022] Open
Abstract
The enhanced concern of the consumers regarding the safety, quality of the food products, and avoidance of the use of chemical food preservatives has resulted in a breakthrough in biopreservation. This has resulted in the use of beneficial microbial species, including bacteria and their secondary metabolites, to enhance the shelf-life and quality of the food products. Meat preservation and fortification are among the biggest concerns, as they are relevant to the majority of food products. The chemical preservatives conventionally used in preserving meat and meat products possess several detrimental effects on the consumers. Thus, alternative strategies are needed to combat strategically in facilitating the shelf-life and quality. Lactic acid bacteria (LAB) are considered the safest organism and have a profound role in food and food-processing industries. The biofilm developed by the bacteria prevents the growth of various undesirable microorganisms on meat and meat products. Various studies depicted that LAB produces various antimicrobial metabolites that can act effectively on the food-degrading pathogens, rendering it safe and enhancing shelf-life. This review, thus, deals with the use of LAB as biopreservatives for enhancing the shelf-life of meat and meat products and helping its fortification.
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16
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Leite SMB, da Silva Assunção EM, Alves AVDNG, de Souza Maciel E, de Moraes Pinto LA, Kaneko IN, Guerrero A, Correa APF, Müller Fernandes JI, Lopes NP, Vital MJS, Monteschio JDO. Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes. PLoS One 2022; 17:e0272852. [PMID: 35947587 PMCID: PMC9365165 DOI: 10.1371/journal.pone.0272852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 07/27/2022] [Indexed: 11/18/2022] Open
Abstract
The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.
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Affiliation(s)
| | | | | | | | | | - Isabelle Naemi Kaneko
- Department of Animal Science, Federal University of Rondônia Foundation, Rondônia, Brazil
| | - Ana Guerrero
- Facultad de Veterinaria, Departamento Producción y Sanidad Animal, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, Valencia, España, Spain
| | | | | | - Nívia Pires Lopes
- Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil
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18
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Almeida-Couto JMFDE, Ressutte JB, Cardozo-Filho L, Cabral VF. Current extraction methods and potential use of essential oils for quality and safety assurance of foods. AN ACAD BRAS CIENC 2022; 94:e20191270. [PMID: 35544845 DOI: 10.1590/0001-3765202220191270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/28/2020] [Indexed: 11/21/2022] Open
Abstract
Essential oils (EOs) or vegetable oils have become the focus of several studies because of their interesting bioactive properties. Their application has been successfully explored in active packaging, edible coatings, and as natural flavoring to extend the shelf life of various types of food products. In addition, alternative methods of extraction of EOs (ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction and supercritical fluid extraction) have been shown to be more attractive than traditional methods since they present better efficiency, shorter extraction times and do not use toxic solvents. This review paper provides a concise and critical view of extraction methods of EOs and their application in food products. The researchers involved in the studies approached in this review were motivated mainly by concern about food quality. Here, we recognize and discuss the major advances and technologies recently used to enable shelf life extension of food products.
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Affiliation(s)
- Jéssica M F DE Almeida-Couto
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Jéssica B Ressutte
- Universidade Estadual de Londrina/UEL, Departamento de Ciência e Tecnologia de Alimentos/UEL, Rodovia Celso Garcia Cid, 86057970 Londrina, PR, Brazil
| | - Lúcio Cardozo-Filho
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Vladimir F Cabral
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia de Alimentos, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
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Du H, Chi H, Yao H, Lu Z, Bie X, Zhang C, Zhao H, Lu F, Chen M. The antibacterial activity of plantaricin GZ1–27 against MRSA and its bio-preservative effect on chilled pork in combination with chitosan. Int J Food Microbiol 2022; 365:109539. [DOI: 10.1016/j.ijfoodmicro.2022.109539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 11/27/2021] [Accepted: 01/09/2022] [Indexed: 01/26/2023]
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20
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da Silva BD, do Rosário DKA, Weitz DA, Conte-Junior CA. Essential oil nanoemulsions: Properties, development, and application in meat and meat products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.026] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Jafarzadeh S, Abdolmalek K, Javanmardi F, Hadidi M, Mousavi Khaneghah A. Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges, and perspectives. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15555] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shima Jafarzadeh
- School of Engineering Edith Cowan University Joondalup WA 6027 Australia
| | - Khadije Abdolmalek
- Research Center of Oils and Fats Kermanshah University of Medical Sciences Kermanshah Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Milad Hadidi
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas São Paulo Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas São Paulo Brazil
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22
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ROSA MCD, IACUZIO R, BARBOSA GR, PEREIRA RDCL, CRUZADO-BRAVO M, RALL VLM, VALLIM DC, SILVA NCC. Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils. Food Sci Technol 2022. [DOI: 10.1590/fst.81421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Ben Hlima H, Smaoui S, Barkallah M, Elhadef K, Tounsi L, Michaud P, Fendri I, Abdelkafi S. Sulfated exopolysaccharides from Porphyridium cruentum: A useful strategy to extend the shelf life of minced beef meat. Int J Biol Macromol 2021; 193:1215-1225. [PMID: 34717983 DOI: 10.1016/j.ijbiomac.2021.10.161] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 10/13/2021] [Accepted: 10/21/2021] [Indexed: 12/29/2022]
Abstract
Sulfated exopolysaccharides (EPS) from Porphyridium cruentum strain were extracted and their antioxidant and anti-bacterial potentials were evaluated based on DPPH free radical, ABTS•+ radical cation and DNA nicking assays, and against four foodborne pathogenic bacteria, respectively. They showed also interesting functional, foaming and emulsion properties. Moreover, microbiological and chemical effects of EPS at 0.5, 1 and 2% on refrigerated minced beef meat were undertaken. Chemical analyses revealed that the treated meat underwent significant decrease (P < 0.05) of primary and secondary lipid oxidation. By the end of the storage period, exopolysaccharides at 2% reduced the metmyoglobin and carbonyl group accumulation compared to control samples and were more efficient (P < 0.05) against microflora proliferation. Furthermore, two multivariate exploratory techniques namely Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were applied successfully to all obtained data describing the main characteristics attributed to refrigerated meat samples. Overall, these findings indicated that EPS from P. cruentum are worthy being developed as functional and bioactive components for the meat industry.
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Affiliation(s)
- Hajer Ben Hlima
- Laboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Mohamed Barkallah
- Laboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Latifa Tounsi
- Laboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia
| | - Philippe Michaud
- Université Clermont Auvergne, CNRS, Clermont Auvergne INP, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - Imen Fendri
- Laboratoire de Biotechnologie des Plantes Appliquée à l'Amélioration des Cultures, Faculté des Sciences de Sfax, Université de Sfax, Sfax, Tunisia
| | - Slim Abdelkafi
- Laboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia.
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Macari A, Sturza R, Lung I, Soran ML, Opriş O, Balan G, Ghendov-Mosanu A, Vodnar DC, Cojocari D. Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages. Molecules 2021; 26:molecules26216678. [PMID: 34771086 PMCID: PMC8588386 DOI: 10.3390/molecules26216678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/01/2021] [Accepted: 11/01/2021] [Indexed: 11/24/2022] Open
Abstract
The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. For the beginning, the total amount of polyphenols, the antioxidant and antimicrobial activity of the extracts obtained from three spices were evaluated. In the sausages previously infected with Staphylococcus aureus and Escherichia coli it was observed that there is a much larger number of colonies of microorganisms in the control sample compared to the other samples within 24 and 48 h. Moreover, following the addition of sausage extracts, no changes were found regarding their sensory acceptability.
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Affiliation(s)
- Artur Macari
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova; (A.M.); (A.G.-M.)
| | - Rodica Sturza
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova; (A.M.); (A.G.-M.)
- Correspondence: (R.S.); (I.L.)
| | - Ildiko Lung
- National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania; (M.-L.S.); (O.O.)
- Correspondence: (R.S.); (I.L.)
| | - Maria-Loredana Soran
- National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania; (M.-L.S.); (O.O.)
| | - Ocsana Opriş
- National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania; (M.-L.S.); (O.O.)
| | - Greta Balan
- Department of Preventive Medicine, “Nicolae Testemitanu State” University of Medicine and Pharmacy, 165 Stefan cel Mare Bd., MD-2004 Chisinau, Moldova; (G.B.); (D.C.)
| | - Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova; (A.M.); (A.G.-M.)
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manăştur Street, 400372 Cluj-Napoca, Romania;
| | - Daniela Cojocari
- Department of Preventive Medicine, “Nicolae Testemitanu State” University of Medicine and Pharmacy, 165 Stefan cel Mare Bd., MD-2004 Chisinau, Moldova; (G.B.); (D.C.)
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25
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Muhoza B, Qi B, Harindintwali JD, Koko MYF, Zhang S, Li Y. Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications. Crit Rev Food Sci Nutr 2021; 63:2521-2543. [PMID: 34515594 DOI: 10.1080/10408398.2021.1977236] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Cinnamaldehyde is an essential oil extracted from the leaves, bark, roots and flowers of cinnamon plants (genus Cinnamomum). Cinnamaldehyde has shown biological functions such as antioxidants, antimicrobials, anti-diabetic, anti-obesity and anti-cancer. However, poor solubility in water as well as molecular sensitivity to oxygen, light, and high temperature limit the direct application of cinnamaldehyde. Researchers are using different encapsulation techniques to maximize the potential biological functions of cinnamaldehyde. Different delivery systems such as liposomes, emulsions, biopolymer nanoparticles, complex coacervation, molecular inclusion, and spray drying have been developed for this purpose. The particle size and morphology, composition and physicochemical properties influence the performance of each delivery system. Consequently, the individual delivery system has its advantages and limitations for specific applications. Given the essential role of cinnamaldehyde in functional food and food preservation, appropriate approaches should be applied in the encapsulation and application of encapsulated cinnamaldehyde. This review systematically analyzes available encapsulation techniques for cinnamaldehyde in terms of their design, properties, advantages and limitations, and food application status. The information provided in this manuscript will assist in the development and widespread use of cinnamaldehyde-loaded particles in the food and beverage industries.
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Affiliation(s)
- Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jean Damascene Harindintwali
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | | | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Heilongjiang Green Food Science Research Institute, Harbin, China.,National Research Center of Soybean Engineering and Technology, Harbin, China
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26
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Barcenilla C, Ducic M, López M, Prieto M, Álvarez-Ordóñez A. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review. Meat Sci 2021; 183:108661. [PMID: 34467880 DOI: 10.1016/j.meatsci.2021.108661] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 01/04/2023]
Abstract
The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and their metabolites as potential natural antimicrobials for shelf life extension and enhanced food safety. Control of foodborne pathogens in meat and meat products represents a serious challenge for the food industry which can be addressed through the intelligent use of bio-compounds or biopreservatives. This article aims to systematically review the available knowledge about biological strategies based on the use of lactic acid bacteria to control the proliferation of undesirable microorganisms in different meat products. The outcome of the literature search evidenced the potential of several strains of lactic acid bacteria and their purified or semi-purified antimicrobial metabolites as biopreservatives in meat products for achieving longer shelf life or inhibiting spoilage and pathogenic bacteria, especially when combined with other technologies to achieve a synergistic effect.
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Affiliation(s)
- Coral Barcenilla
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Miroslav Ducic
- Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia
| | - Mercedes López
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain.
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27
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Elhadef K, Ennouri K, Fourati M, Ben Hlima H, Akermi S, Mellouli L, Smaoui S. Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation. Evid Based Complement Alternat Med 2021; 2021:2429766. [PMID: 34447453 DOI: 10.1155/2021/2429766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Accepted: 08/10/2021] [Indexed: 01/31/2023]
Abstract
The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio's hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower (P < 0.05) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively (P < 0.05) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.
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28
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Ruiz-Hernández K, Sosa-Morales ME, Cerón-García A, Gómez-Salazar JA. Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review. Food Reviews International 2021. [DOI: 10.1080/87559129.2021.1939369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Karla Ruiz-Hernández
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - María Elena Sosa-Morales
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Abel Cerón-García
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Julián Andrés Gómez-Salazar
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
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29
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Papadochristopoulos A, Kerry JP, Fegan N, Burgess CM, Duffy G. Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat. Foods 2021; 10:1598. [PMID: 34359468 DOI: 10.3390/foods10071598] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/30/2021] [Accepted: 07/06/2021] [Indexed: 12/14/2022] Open
Abstract
Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.
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30
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Smaoui S, Ben Hlima H, Ben Braïek O, Ennouri K, Mellouli L, Mousavi Khaneghah A. Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation. Meat Sci 2021; 181:108585. [PMID: 34119890 DOI: 10.1016/j.meatsci.2021.108585] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 12/24/2022]
Abstract
Encapsulation is currently considered as one the most valuable methods for preserving aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and expanding their food applications. Indeed, this current article was aimed to provide an overview regarding the encapsulation of plant bioactive compounds and the spray-drying and extrusion processes with a focused discussion regarding the encountered challenges for meat and meat product preservation. Furthermore, different ranges of carbohydrates as wall materials (carriers) besides the process conditions' effects on the encapsulation effectiveness and the particle size of the encapsulated bioactive compounds have been discussed. The encapsulation of these compounds ameliorates the quality of the stored meat products by further delaying in microflora growth and lipid/protein oxidation. Therefore, the innovative technologies for plant active compounds encapsulation offer a prospective alternative for natural preservation development in the meat industry.
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Affiliation(s)
- Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia.
| | - Hajer Ben Hlima
- Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax-Tunisia, 3038 Sfax, Tunisia
| | - Olfa Ben Braïek
- Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Faculty of Pharmacy, University of Monastir, Tunisia
| | - Karim Ennouri
- Laboratory of Amelioration and Protection of Olive Genetic Resources, Olive Tree Institute, University of Sfax, Sfax, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
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31
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Ed-dra A, Nalbone L, Filali FR, Trabelsi N, El Majdoub YO, Bouchrif B, Giarratana F, Giuffrida A. Comprehensive Evaluation on the Use of Thymus vulgaris Essential Oil as Natural Additive against Different Serotypes of Salmonella enterica. Sustainability 2021; 13:4594. [DOI: 10.3390/su13084594] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Essential oils were proposed as natural additives to ensure food safety and quality in a more sustainable approach. The chemical composition of Thymus vulgaris essential oil (TV-EO) collected from Morocco, its antioxidant and antimicrobial activity against different serotypes of Salmonella enterica subsp. enterica was investigated. A mathematical model was implemented to predict the Salmonella behavior when exposed to TV-EO. In situ antimicrobial activity and sensory influence were tested in minced poultry meat experimentally contaminated with Salmonella and treated with TV-EO. Hydrodistillation was used to extract TV-EO, and gas chromatography-mass spectrometry (GC-MS) analysis found thymol as the most representative compound. Results of the antioxidant activity showed an IC50 of 0.29 ± 0.04 mg/mL, EC50 of 0.74 ± 0.08 mg/mL, and RC50 of 0.59 ± 0.06 mg/mL. All the Salmonella strains were susceptible to TV-EO with performing results for the disc diffusion method (inhibition diameters ranged between 24 ± 0.4 mm and 32 ± 0.6 mm), determination of minimum inhibitory concentration (MIC; 0.5%) and minimum bactericidal concentration (MBC; 1%), sublethal-injured cells (7.99 ± 0.08%), in situ activity (growth inhibition after 3 days), and meat sensory preservation (up to 1 week). The implemented mathematical model well fitted the Salmonella growth curve. TV-EO with significant antioxidant and antibacterial activities was suitable to ensure food safety and quality consistent with the new sustainable trends in the food field.
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32
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Danilović B, Đorđević N, Milićević B, Šojić B, Pavlić B, Tomović V, Savić D. Application of sage herbal dust essential oils and supercritical fluid extract for the growth control of Escherichia coli in minced pork during storage. Lebensm Wiss Technol 2021; 141:110935. [DOI: 10.1016/j.lwt.2021.110935] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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da Silva BD, Bernardes PC, Pinheiro PF, Fantuzzi E, Roberto CD. Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products. Meat Sci 2021; 176:108463. [PMID: 33640647 DOI: 10.1016/j.meatsci.2021.108463] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/05/2021] [Accepted: 02/09/2021] [Indexed: 12/29/2022]
Abstract
The antimicrobial activity of essential oils (EO) is associated with the presence of secondary metabolites synthesized by plants. Its mechanism of action involves the interaction of its hydrophobic components with the lipids present in the cell membrane of microorganism, resulting in metabolic damages and cell death. Spoilage and pathogenic microorganisms are contaminants in meat and meat products with considerable impacts on food quality and safety. Research shows the potential of applying essential oils in the preservation of meat food systems as compounds of low toxicity, extracted from a natural source, and as an alternative to consumer demand for healthy foods with a more natural appeal. In addition, there is a great diversity of plants from which essential oils can be extracted, whose antimicrobial activity in vitro and in meat and meat products has been proven.
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Affiliation(s)
- Bruno Dutra da Silva
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Patrícia Campos Bernardes
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Patrícia Fontes Pinheiro
- Departamento de Química e Física, Centro de Ciências Exatas, Naturais e da Saúde, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Elisabete Fantuzzi
- Departamento de Agronomia, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Consuelo Domenici Roberto
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil.
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Šojić B, Pavlić B, Tomović V, Kocić-Tanackov S, Đurović S, Zeković Z, Belović M, Torbica A, Jokanović M, Urumović N, Vujadinović D, Ivić M, Škaljac S. Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages. Food Chem 2020; 330:127202. [PMID: 32531637 DOI: 10.1016/j.foodchem.2020.127202] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 05/29/2020] [Accepted: 05/31/2020] [Indexed: 11/20/2022]
Abstract
The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork sausages produced with 50 mg/kg of sodium nitrite was investigated. Five batches were produced: T1: 100 mg/kg of sodium nitrite; T2: 50 mg of sodium nitrite; T3: 50 mg of sodium nitrite and 0.150 µL/g TP; T4: 50 mg of sodium nitrite, 0.075 µL/g TP and 0.075 µL/g PM; T5: 50 mg of sodium nitrite and 0.150 µL/g PM. The lowest residual nitrite content and TBARS value were observed in treatment T4. The inclusion of TP increased redness of cooked pork sausages. TPC was the lowest in treatment T5. The results of this study showed that the addition of TP and PM enhanced quality of cooked sausages produced with reduced level of sodium nitrite.
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Klupsaite D, Zavistanaviciute P, Sakiene V, Lele V, Mozuriene E, Klementaviciute J, Sidlauskiene S, Buckiuniene V, Tolpeznikaite E, Ruibys R, Bartkiene E. Evaluation of the use of lactic acid bacteria and
Thymus vulgaris
essential oil on Suffolk and Ile de France lamb breed (
MuscuIus gluteus
) quality parameters. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14679] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Dovile Klupsaite
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vytaute Sakiene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vita Lele
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Erika Mozuriene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences Agriculture Academy Vytautas Magnus University K. Donelaicio str. 58LT‐44244Kaunas Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies Lithuanian University of Health Sciences Tilzes str. 18LT‐47181Kaunas Lithuania
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36
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Zaini HBM, Sintang MDB, Pindi W. The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage. Food Sci Nutr 2020; 8:5497-5507. [PMID: 33133552 PMCID: PMC7590331 DOI: 10.1002/fsn3.1847] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 08/01/2020] [Accepted: 08/03/2020] [Indexed: 01/23/2023] Open
Abstract
Chicken sausages included with three different quantities of banana (Musa balbisiana) peel powder. The technological properties (cooking yield, texture, water-holding capacity, color, rheology, and texture), composition, and sensory acceptability were assessed. In storage study, lipid oxidation of the best formulation from the sensory score was evaluated. The inclusion of banana peel powder (BPP) raises the nutritional value with regard to an increase in dietary fiber and a reduction in the sausage fat content. The addition of BPP also causes a significant increase in the cooking yield and water-holding capacity. Additionally, storage modulus values increase with the increase in the BPP's concentration. However, with BPP incorporation, a hard texture and darkening of the sausage were observed. Interestingly, our findings exhibit the compromise in microstructural of chicken sausage with high percentage of BPP manifested by the high storage modulus and hardness but with low resistance toward stress, short linear viscoelastic region. This aspect also caused a significant change in the sensory score. The TBA value in the sausage containing 2% BPP exhibited a delay in lipid oxidation up to 55%, prompting its antioxidant potential. Generally, the incorporation of BPP to chicken sausage changes its properties. BPP has been a potential candidate as a value-adding ingredient that may be used during meat preparation since it positively influences the nutritional value and specific technological properties of the food.
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Affiliation(s)
- Hana Binti Mohd Zaini
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
| | - Mohd Dona Bin Sintang
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
| | - Wolyna Pindi
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
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37
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Fourati M, Smaoui S, Ben Hlima H, Elhadef K, Chakchouk Mtibaa A, Mellouli L. Variability in Phytochemical Contents and Biological Potential of Pomegranate ( Punica granatum ) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation. J FOOD QUALITY 2020; 2020:1-14. [DOI: 10.1155/2020/8853196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Extraction of Tunisian pomegranate peels was employed with different solvents such as ethyl acetate, acetonitrile, and water. Total phenolic and flavonoids contents, antioxidant activity, and antibacterial capacity against five foodborne pathogenic bacteria were evaluated. The highest values of polyphenols (351 mg gallic acid equivalent/g), flavonoids (104 mg quercetin/g), and DPPH and ABTS inhibition were recorded in the ethyl acetate extract followed by the aqueous extract. The latter present the maximum antibacterial potential against S. enterica, P. aeruginosa, and E. coli. The potential use of the lyophilized aqueous extract (AE), used for safety reason and being rich in phenolic, as biopreservative in minced beef meat was described. AE was incorporated at 0.1, 0.5, and 1% and compared with 0.1% butylated hydroxytoluene (BHT). During 21 days at 4°C, AE at 1% could appreciably retard the microflora proliferation (p<0.05), the accumulation of MetMb and the carbonyl group (p<0.05), slowing down the loss of sulphydryl proteins (p<0.05), and led to a decrease (p<0.05) in primary (peroxide value and conjugated dienes) and secondary lipid oxidation (TBARS) in treated meat. By the 14th day, AE-treated minced meat obtained higher sensory scores than untreated and BHT samples. Based on these results, lipid and protein oxidation changes and sensorial attributes were useful in discriminating meat samples by overall acceptability prediction. Generally, AE at 1% presented the potent preservative effect that could be utilized as an application on meat-substituting synthetic antioxidant.
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Smaoui S, Ben Hlima H, Fourati M, Elhadef K, Ennouri K, Mellouli L. Multiobjective optimization of
Phoenix dactylifera
L. seeds extraction: Mixture design methodology for phytochemical contents and antibacterial activity. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14822] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Slim Smaoui
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Sfax Tunisia
| | - Hajer Ben Hlima
- Algae Biotechnology Unit Biological Engineering Department National School of Engineers of Sfax University of Sfax Sfax Tunisia
| | - Mariam Fourati
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Sfax Tunisia
| | - Khaoula Elhadef
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Sfax Tunisia
| | - Karim Ennouri
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Sfax Tunisia
| | - Lotfi Mellouli
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Sfax Tunisia
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Elhadef K, Smaoui S, Ben Hlima H, Ennouri K, Fourati M, Chakchouk Mtibaa A, Ennouri M, Mellouli L. Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach. Meat Sci 2020; 170:108246. [PMID: 32731034 DOI: 10.1016/j.meatsci.2020.108246] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 07/14/2020] [Accepted: 07/20/2020] [Indexed: 12/17/2022]
Abstract
The biopreservative effect of Ephedra alata aqueous extract (EAE), used at 0.156, 0.312 and 0.624%, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4 °C for 14 days. The results showed that EAE significantly (P < .05) delayed the formation of thiobarbituric acid-reactive substances and carbonyls and reduced the sulfhydryl loss in a dose-dependent manner, indicating that EAE had a protective effect against lipids and protein oxidation. Concomitantly, an increase of redness and loss of lightness and yellowness was observed. Furthermore, two multivariate exploratory techniques, namely Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were applied to all obtained data describing the main characteristics attributed to refrigerated meat samples. During storage time, the used chemometric approaches were useful in discriminating meat samples, and therefore offers an approach to underlay connections between meat quality features. The obtained findings demonstrated the strong potential of EAE as a natural preservative in meat and meat products.
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Affiliation(s)
- Khaoula Elhadef
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia.
| | - Hajer Ben Hlima
- Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, 3038, University of Sfax, Tunisia
| | - Karim Ennouri
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Mariam Fourati
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, 1087, University of Sfax, Tunisia; Valuation, Security and Food Analysis Laboratory, National School of Engineers of Sfax 3038, University of Sfax, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
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Ben Slima S, Trabelsi I, Ktari N, Kriaa M, Abdeslam A, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C, Ben Salah R. Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100572] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Ferreira de Melo AN, Targino de Souza Pedrosa G, Tayse da Cruz Almeida E, Cao G, Macarisin D, Schaffner DW, de Souza EL, Magnani M. Successive exposure to Mentha piperita L. essential oil affects the culturability and induces membrane repair in a persister epidemic Salmonella Typhimurium PT4. Microb Pathog 2020; 149:104264. [PMID: 32464302 DOI: 10.1016/j.micpath.2020.104264] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/12/2020] [Accepted: 05/12/2020] [Indexed: 01/08/2023]
Abstract
This study had as aims to evaluate the effects of successive exposures to Mentha piperita L. essential oil (MPEO) on culturability and physiological functions of Salmonella Typhimurium PT4. S. Typhimurium PT4 cells (108 log CFU/mL) were exposed to the same (1.25 μL/mL) or increasing MPEO concentrations (1.25-80 μL/mL) during 252 h. At each 36-h interval, the viable cell counts, and distinct cell functions were assessed using plate counting and flow cytometry, respectively. As the exposure time to the same MPEO concentration increased, the population of S. Typhimurium PT4 cells with damaged, permeabilized and depolarized membrane, and compromised efflux activity decreased. Otherwise, S. Typhimurium PT4 cells with damaged membrane physiological functions increased over the exposure to increasing concentrations of MPEO. Genomic analyses showed that the strain carries 17 genes associated with stress responses and the persistence of the tested strain among sources associated with poultry spanning more than 16 years and its virulence for humans. Therefore, successive exposure to a sublethal concentration of MPEO induced S. Typhimurium PT4 cells capable of maintaining the membrane integrity and its functions despite their non-culturable state.
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Conte-Junior CA, Monteiro MLG, Patrícia R, Mársico ET, Lopes MM, Alvares TS, Mano SB. The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef. Foods 2020; 9:E495. [PMID: 32295229 PMCID: PMC7230568 DOI: 10.3390/foods9040495] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/06/2020] [Accepted: 04/08/2020] [Indexed: 11/24/2022] Open
Abstract
Abstract: The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O2:10CO2 (90% O2 and 10% CO2), 80O2:20CO2 (80% O2 and 20% CO2), 70O2:30CO2 (70% O2 and 30% CO2), 60O2:40CO2 (60% O2 and 40% CO2), 50O2:50CO2 (50% O2 and 50% CO2), 100O2 (100% O2), and VP (vacuum packaging). All treatments were analyzed daily for O2 and CO2 levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over 20 days at 2 °C. All MAP systems had a decrease of O2 and an increase of CO2 levels during storage period (p < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increase of TVB-N and filtration time over the storage period (p > 0.05). Moreover, the MAP systems increased the lag phase and/or the generation time of both AMHB and APHB, extending the shelf life by 3 (90O2:10CO2), 4 (70O2:30CO2 and 100O2), and 5 days (80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP). All MAP systems were equally effective in retarding physicochemical degradation; however, 80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP were the most effective in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration.
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Affiliation(s)
- Carlos A. Conte-Junior
- Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil;
- Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz (FIOCRUZ), Rio de Janeiro 21040-900, Brazil
| | - Maria Lúcia G. Monteiro
- Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil;
- Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
| | - Renata Patrícia
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
| | - Eliane T. Mársico
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
| | - Márcia M. Lopes
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
| | - Thiago S. Alvares
- Instituto de Nutrição, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 27979-000, Brazil;
| | - Sérgio B. Mano
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil; (R.P.); (E.T.M.); (M.M.L.); (S.B.M.)
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Dhifi W, Jazi S, El Beyrouthy M, Sadaka C, Mnif W. Assessing the potential and safety of Myrtus communis flower essential oils as efficient natural preservatives against Listeria monocytogenes growth in minced beef under refrigeration. Food Sci Nutr 2020; 8:2076-2087. [PMID: 32328274 PMCID: PMC7174217 DOI: 10.1002/fsn3.1497] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 12/18/2019] [Accepted: 12/27/2019] [Indexed: 11/07/2022] Open
Abstract
In this research, the chemical composition and biological properties of Tunisian Myrtus communis (McEO) flowers were investigated. The antibacterial effect of McEO toward some bacteria was assessed, alone and in combination with nisin. The major components of McEO were α-pinene, 1,8-cineol, limonene, and linalool. McEO exhibited cytotoxicity toward HepG2 and MCF-7 cell lines. The microbiological data showed that Gram-positive bacteria were more susceptible to McEO. McEO had a bactericidal effect against L. monocytogenes. McEO is able to prevent lipid oxidation, microbial development at noncytotoxic concentrations, when used alone or in combination with nisin. It can improve sensory attributes within acceptable limits and improve the conservation of shelf life of minced beef meat during the 4°C storage period. The most potent preservative effect was obtained with the mixture: 0.8% McEO with 500 IU/g of nisin. This combination may be a good alternative for the development of natural preservatives.
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Affiliation(s)
- Wissal Dhifi
- LR17‐ES03 Physiopathology, Food and BiomoleculesHigher Institute of Biotechnology of Sidi ThabetBiotechpole Sidi ThabetArianaTunisia
| | - Sabrine Jazi
- Faculty of Sciences of BizerteUniversity of CarthageCarthageTunisia
| | - Marc El Beyrouthy
- Department of Agriculture and Food EngineeringSchool of EngineeringHoly Spirit University of KaslikJouniehLebanon
| | - Carmen Sadaka
- Faculty of MedicineAmerican University of BeirutBeirutLebanon
| | - Wissem Mnif
- Department of ChemistryFaculty of Sciences and Arts in BalgarnUniversity of BishaBishaSaudi Arabia
- ISBST, BVBGR‐LR11ES31Biotechpole Sidi ThabetUniversity of ManoubaArianaTunisia
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Alizadeh Behbahani B, Noshad M, Jooyandeh H. Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. Biocatalysis and Agricultural Biotechnology 2020. [DOI: 10.1016/j.bcab.2020.101563] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Ktari N, Bkhairia I, Nasri M, Ben Salah R. Structure and biological activities of polysaccharide purified from Senegrain seed. Int J Biol Macromol 2020; 144:190-197. [DOI: 10.1016/j.ijbiomac.2019.12.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 01/28/2023]
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Fourati M, Smaoui S, Ben Hlima H, Ennouri K, Chakchouk Mtibaa A, Sellem I, Elhadef K, Mellouli L. Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with
Punica granatum
peel extract. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14398] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Mariam Fourati
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Road of Sidi Mansour Km 6, P. O. Box 1177 3018 Sfax Tunisia
| | - Slim Smaoui
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Road of Sidi Mansour Km 6, P. O. Box 1177 3018 Sfax Tunisia
| | - Hajer Ben Hlima
- Algae Biotechnology Unit Biological Engineering Department National School of Engineers of Sfax University of Sfax Sfax 3038 Tunisia
| | - Karim Ennouri
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Road of Sidi Mansour Km 6, P. O. Box 1177 3018 Sfax Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Road of Sidi Mansour Km 6, P. O. Box 1177 3018 Sfax Tunisia
| | - Imen Sellem
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Road of Sidi Mansour Km 6, P. O. Box 1177 3018 Sfax Tunisia
| | - Khaoula Elhadef
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Road of Sidi Mansour Km 6, P. O. Box 1177 3018 Sfax Tunisia
| | - Lotfi Mellouli
- Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Road of Sidi Mansour Km 6, P. O. Box 1177 3018 Sfax Tunisia
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Fourati M, Smaoui S, Ennouri K, Ben Hlima H, Elhadef K, Chakchouk-Mtibaa A, Sellem I, Mellouli L. Multiresponse Optimization of Pomegranate Peel Extraction by Statistical versus Artificial Intelligence: Predictive Approach for Foodborne Bacterial Pathogen Inactivation. Evid Based Complement Alternat Med 2019; 2019:1542615. [PMID: 31737081 DOI: 10.1155/2019/1542615] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 09/17/2019] [Accepted: 09/21/2019] [Indexed: 02/06/2023]
Abstract
Pomegranate (Punica granatum L.) peel is a potential source of polyphenols known for their activity against foodborne pathogen bacteria. In this study, the effects of pomegranate peel extraction time (10–60 min), agitation speed (120–180 rpm), and solvent/solid ratio (10–30) on phytochemical content and antibacterial activity were determined. Response surface methodology (RSM) and artificial neural network (ANN) methods were used, respectively, for multiresponse optimization and predictive modelling. Compared with the original conditions, the total phenolic content (TPC), the total flavonoid content (TFC), and the total anthocyanin content (TAC) increased by 56.22, 63.47, and 64.6%, respectively. Defined by minimal inhibitory concentration (MIC), the maximum of antibacterial activity was higher than that from preoptimized conditions. With an extraction time of 11 min, an agitation speed 125 rpm, and a solvent/solid ratio of 12, anti-S. aureus activity remarkably decreased from 1.56 to 0.171 mg/mL. Model comparisons through the coefficient of determination (R2) and mean square error (MSE) showed that ANN models were better than the RSM model in predicting the photochemical content and antibacterial activity. To explore the mode of action of the pomegranate peel extract (PPE) at optimal conditions against S. aureus and S. enterica, Chapman and Xylose Lysine Deoxycholate broth media were artificially contaminated at 104 CFU/mL. By using statistical approach, linear (ANOVA), and general (ANCOVA) models, PPE was demonstrated to control the two dominant foodborne pathogens by suppressing bacterial growth.
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Hajlaoui H, Arraouadi S, Mighri H, Chaaibia M, Gharsallah N, Ros G, Nieto G, Kadri A. Phytochemical Constituents and Antioxidant Activity of Oudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage. Antioxidants (Basel) 2019; 8:antiox8100442. [PMID: 31581511 PMCID: PMC6826378 DOI: 10.3390/antiox8100442] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/05/2019] [Accepted: 09/06/2019] [Indexed: 12/16/2022] Open
Abstract
Five Oudneya Africana (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.08 mg GAE/g), TFC (344.68 ± 0.44 mg QE/g) and TCT (90.18 ± 0.49 mg CE/g) was recorded to ethanol, acetone, and dichloromethane extracts, respectively. For 2,2-diphenyl-1-picrylhydrazyl (DPPH) (22.00 ± 0.03 µg/mL) and Reducing Power Assay (FRAP) (269.00 ± 0.01µg/mL) assays, ethanol extract showed the potent activity, while with ABTS test, acetone extract was the most active (761.15 ± 0.09 µg/mL). HPLC-MS analysis of acetonic and ethanolic extracts reveals the predominance of quinic acid, chlorogenic acid, 4-O-caffeoylquinic acid, and rutin compounds. The addition effect evaluation of OA extracts in beef burger preservation demonstrates the powerful effect (p < 0.05) of acetonic and ethanolic ones (0.03%) to inhibit lipids oxidation during storage for 10 days, given by the lowest increase in Thiobarbituric Acid-reactive Substances (TBARS) values as compared to the (−) control with a significant difference between free thiols values. In addition, these two extracts appear to be effective (p < 0.05) for pH stability, color, and sensory parameters as compared to (+) and (−) controls and aqueous extract. Hamburger odour was considered as a dependent variable in multiple linear regression analysis, where the models results showed that physicochemical parameters determine more burger odour than sensorial ones.
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Affiliation(s)
- Hafedh Hajlaoui
- Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Department of Microbiology, Faculty of Pharmacy, University of Monastir, Avicenne Street 5000, Tunisia;
- Research Unit Valorization and Optimization of Resource Exploitation (UR16ES04), Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Campus University Agricultural City—Sidi Bouzid 9100, Tunisia
| | - Soumaya Arraouadi
- Regional Center of Agricultural Research (CRRA) Sidi Bouzid, Gafsa Road Km 5, PB 357, Sidi Bouzid 9100, Tunisia;
| | - Hedi Mighri
- Range Ecology Laboratory, Arid Region Institute, University of Gabes, El-Jorf Road Km 22.5, Medenine 4119, Tunisia;
| | - Mouna Chaaibia
- Laboratory of Plant Biotechnology, Faculty of Science, University of Sfax, Soukra Road km 4, BP 802, Sfax 3038, Tunisia; (M.C.); (N.G.); (A.K.)
| | - Néji Gharsallah
- Laboratory of Plant Biotechnology, Faculty of Science, University of Sfax, Soukra Road km 4, BP 802, Sfax 3038, Tunisia; (M.C.); (N.G.); (A.K.)
| | - Gaspar Ros
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain;
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain;
- Correspondence: ; Tel.: +34-868-889624
| | - Adel Kadri
- Laboratory of Plant Biotechnology, Faculty of Science, University of Sfax, Soukra Road km 4, BP 802, Sfax 3038, Tunisia; (M.C.); (N.G.); (A.K.)
- College of Science and Arts in Baljurashi, Al Baha University, Al Baha, P.O.Box (1988), Saudi Arabia
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Smaoui S, Hlima HB, Mtibaa AC, Fourati M, Sellem I, Elhadef K, Ennouri K, Mellouli L. Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products. Meat Sci 2019; 158:107914. [PMID: 31437671 DOI: 10.1016/j.meatsci.2019.107914] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/10/2019] [Accepted: 08/12/2019] [Indexed: 12/16/2022]
Abstract
The growing demand for natural food preservatives has promoted investigations on their application for preserving perishable foods. Consequently, the meat market is demanding natural antioxidants, free of synthetic additives and able to diminish the oxidation processes in high-fat meat and meat products. In this context, the present review discuss the development of healthier and shelf stable meat products by the successful use of pomegranate peel extracts containing phenolics as natural preservative agent in meat and meat products. This paper carries out an exhaustive review of the scientific literature on the main active phenolic compounds of pomegranate peel identified and quantified by advances in the separation sciences and spectrometry, and its biological activities evaluation. Moreover, the impact of pomegranate peel use on the quality and oxidative stability of meat products is also evaluated. As natural preservative, pomegranate peel phenolics could improve stored meat products quality, namely instrumental color retaining, limitaion of microflora growth, retardation of lipid and protein oxidation.
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Affiliation(s)
- Slim Smaoui
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia.
| | - Hajer Ben Hlima
- Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Mariam Fourati
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Imen Sellem
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Karim Ennouri
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
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DU H, Li X, Lu Z, Bie X, Zhao H, Zhang C, Lu F. Effect of Plantaricin 163 in Combination with Thymol and Surfactin on Crucian Carp ( Carassius auratus). J Food Prot 2019; 82:1283-1291. [PMID: 31310169 DOI: 10.4315/0362-028x.jfp-18-439] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The use of natural preservatives has attracted considerable attention owing to their generally safe and environmentally friendly properties. In this study, we investigated the effects of the preservative A1, composed of plantaricin 163, thymol, and surfactin, on bacterial communities and storage quality of refrigerated crucian carp. A total of 522 operational taxonomic units belonging to 20 phyla and 272 genera were identified by high-throughput sequencing, showing a comprehensive coverage of bacterial composition of crucian carp. In untreated samples after spoilage, Brochothrix was the predominant genus, followed by Aeromonas and Pseudomonas. After treatment with A1, the growth of these spoilage bacteria was significantly inhibited according to high-throughput sequencing and plate counts, and Lactococcus became the most abundant organism at the end of storage. Meanwhile, compared with control samples, the shelf life of A1-treated samples extended from 3 to 12 days on the basis of the sensory evaluation and the total viable counts. Furthermore, the total volatile basic nitrogen, thiobarbituric acid, and pH values for A1-treated samples were significantly lower than that of control samples. The results indicate that preservative A1 has potential commercial application in the preservation of refrigerated crucian carp.
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Affiliation(s)
- Hechao DU
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Xiuxiu Li
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
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