Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

2018 ◽  
Vol 113 ◽  
pp. 156-166 ◽  
Author(s):  
Mirian Pateiro ◽  
Francisco J. Barba ◽  
Rubén Domínguez ◽  
Anderson S. Sant'Ana ◽  
Amin Mousavi Khaneghah ◽  
...  
Keyword(s):  
Essential Oils ◽  
Meat Products ◽  
Oxidation Reactions ◽  
Natural Additives

scholarly journals A Review on Applications and Uses of Thymus in the Food Industry

Plants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 961
Author(s):  
Gema Nieto
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Meat Products ◽  
Fish Products ◽  
Natural Preservative ◽  
Promising Source ◽  
Positive Effect ◽  
Potential Use ◽  
Natural Additives

Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).

Thermo-Oxidative Decomposition of Lovage (Levisticum officinale) and Davana (Artemisia pallens) Essential Oils under Simulated Tobacco Heating Product Conditions

2020 ◽  
Vol 29 (1) ◽  
pp. 27-43
Author(s):  
Emma Jakab ◽  
Zoltán Sebestyén ◽  
Bence Babinszki ◽  
Eszter Barta-Rajnai ◽  
Zsuzsanna Czégény ◽  
...  
Keyword(s):  
Low Temperature ◽  
Essential Oils ◽  
Relative Yield ◽  
Gas Chromatography Mass Spectrometry ◽  
Intramolecular Rearrangement ◽  
Oxidation Reactions ◽  
Pyrolysis Gas ◽  
Oxidative Decomposition ◽  
Oxidative Pyrolysis ◽  
Artemisia Pallens

SummaryThe thermo-oxidative decomposition of lovage (Levisticum officinale) and davana (Artemisia pallens) essential oils has been studied by pyrolysis-gas chromatography/mass spectrometry in 9% oxygen and 91% nitrogen atmosphere at 300 °C to simulate low-temperature tobacco heating conditions. Both lovage and davana oils contain numerous chemical substances; the main components of both oils are various oxygen-containing compounds. Isobenzofuranones are the most important constituents of lovage oil, and their relative intensity changed significantly during oxidative pyrolysis. (Z)-ligustilide underwent two kinds of decomposition reactions: an aromatization reaction resulting in the formation of butylidenephthalide and the scission of the lactone ring with the elimination of carbon dioxide or carbon monoxide. Davanone is the main component of davana oil, which did not decompose considerably during low-temperature oxidative pyrolysis. However, the relative yield of the second most intensive component, bicyclogermacrene, reduced markedly due to bond rearrangement reactions. Davana ether underwent oxidation reactions leading to the formation of various furanic compounds. The changes in the composition of both essential oils could be interpreted in terms of bond splitting, intramolecular rearrangement mechanisms and oxidation reactions of several constituents during low-temperature oxidative pyrolysis. The applied thermo-oxidative method was found to be suitable to study the stability of the essential oils and monitor the decomposition products under simulated tobacco heating conditions. In spite of the complicated composition of the essential oils, no evidence for interaction between the oil components was found. [Beitr. Tabakforsch. Int. 29 (2020) 27–43]

scholarly journals Tomato as Potential Source of Natural Additives for Meat Industry. A Review

Antioxidants ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 73 ◽  
Author(s):  
Rubén Domínguez ◽  
Patricia Gullón ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Wangang Zhang ◽  
...  
Keyword(s):  
Organic Solvents ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Economic Problem ◽  
Meat Industry ◽  
Overall Acceptability ◽  
High Yields ◽  
Promising Source ◽  
By Products ◽  
Natural Additives

Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

scholarly journals Allium sativum, Rosmarinus officinalis, and Salvia officinalis Essential Oils: A Spiced Shield against Blowflies

Insects ◽  
2020 ◽  
Vol 11 (3) ◽  
pp. 143 ◽  
Author(s):  
Stefano Bedini ◽  
Salvatore Guarino ◽  
Maria Cristina Echeverria ◽  
Guido Flamini ◽  
Roberta Ascrizzi ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Foodborne Pathogens ◽  
Allium Sativum ◽  
Insect Pests ◽  
Meat Products ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Meat Processing ◽  
Toxic Activity

Blowflies are known vectors of many foodborne pathogens and unintentional human ingestion of maggots by meat consumption may lead to intestinal myiasis. In fact, the control of insect pests is an important aspect of industrial and home-made food processing and blowflies (Diptera: Calliphoridae), which are among the most important pests involved in the damage of meat products. Most spices, largely used in food preparations and industry, contain essential oils that are toxic and repellent against insects and exert antimicrobial activity. In this study, we assessed the electro-antennographic responses, the oviposition deterrence, the toxicity, and the repellence of the essential oils (EOs) of Allium sativum L., Salvia officinalis L., and Rosmarinus officinalis L. against the blowfly Calliphora vomitoria L. We tested the EOs antibacterial and antifungal properties and the efficacy of an A. sativum EO-charged mist sprayed in the tunnel entryway of a meat processing room to form an olfactive barrier against the entrance of flies. The results showed that the EOs are perceived by female blowfly’ antennae and exert an evident repellent activity against them completely deterring the oviposition for up to 24 h starting from the concentration of 2.5 μL cm−2 EO. The EOs also exhibited toxic activity by both topical application (LD50 from 0.44 to 1.97 μL insect−1) and fumigation (LC50 from 1.76 to 31.52 μL L−1) against adults of C. vomitoria and were able to exert a clear antimicrobial activity toward pathogens. Lastly, the EO-charged mist was able to reduce by about 40% the presence of Calliphoridae in the meat processing room of a dry-ham factory.

scholarly journals Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 987
Author(s):  
Lorenzo Siroli ◽  
Giulia Baldi ◽  
Francesca Soglia ◽  
Danka Bukvicki ◽  
Francesca Patrignani ◽  
...  
Keyword(s):  
Essential Oils ◽  
Salmonella Enteritidis ◽  
Meat Products ◽  
Promising Strategy ◽  
Pork Loin ◽  
Meat Samples ◽  
Water Holding ◽  
And Staphylococcus Aureus ◽  
Microbiological Data

This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.

scholarly journals Use of Dimethyldioxirane in the Epoxidation of the Main Constituents of the Essential Oils Obtained from Tagetes Lucida, Cymbopogon Citratus, Lippia Alba and Eucalyptus citriodora

2011 ◽  
Vol 6 (7) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Luz A. Veloza ◽  
Lina M. Orozco ◽  
Juan C. Sepúlveda-Arias
Keyword(s):  
Essential Oils ◽  
Organic Synthesis ◽  
Oxygen Transfer ◽  
Environmentally Friendly ◽  
Acetone Solution ◽  
Oxidation Reactions ◽  
Eucalyptus Citriodora ◽  
Cymbopogon Citratus ◽  
Lippia Alba

Dimethyldioxirane (DMDO), a widely used oxidant in organic synthesis is considered an environmentally friendly oxygen transfer reagent because acetone is the only byproduct formed in its oxidation reactions. This work describes the isolation of the main constituents (terpenes) in the essential oils obtained from Tagetes lucida, Cymbopogon citratus, Lippia alba and Eucalyptus citriodora, their epoxidation with DMDO in acetone solution and the characterization of the resulting epoxides by GC-MS (EI) and NMR. This is one of the first reports involving the application of dioxirane chemistry to essential oils in order to generate modified compounds with potential uses in several areas of medicine and industry.

scholarly journals Prospects for the use of natural food additives in the production of sausage products

2021 ◽  
Vol 81 (1) ◽  
pp. 118-125
Author(s):  
D. Sviderskaya ◽  
◽  
V. Ovsyannikova ◽  
A. Karabekova ◽  
A. Orazbekova ◽  
...  
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Research Result ◽  
Food Additives ◽  
Meat Products ◽  
Natural Food ◽  
Organization And Management ◽  
Organoleptic Characteristics ◽  
Urgent Task ◽  
Natural Additives

Main problem: Modern manufacturers of products, by the current market conditions, should take care that their products are competitive and attractive in consumer terms, but also the economic efficiency of its production is important. In this regard, in the production of food products, including meat, the use of various additives that allow to make products with more pronounced organoleptic properties, increased shelf life, increased nutritional and biological value are used. Analyzing the products presented on the market, it was revealed that the use of food additives of chemical origin is more than common among today's manufacturers, because they allow producing products that are lower in cost by improving the taste and aroma properties of the product, using low-quality raw materials or replacing natural raw materials with artificial components. Despite the widespread use of such additives, they still remain not sufficiently studied. Purpose: It is necessary to revise the traditional range of meat products in the country by direction of increasing the volume of production of products from natural and chopped meat with a variety of attractive organoleptic characteristics. It is a modern principle of organization and management of food industry enterprises. Methods: In this regard, the use of new natural ingredients in the production of meat sausage products becomes an urgent task. Considering the field of food technologies, it should be noted that currently there is a tendency to increase the consumption of food enriched with natural additives. Results and their significance: Based on our research, result was obtained showing that chemical food additives negatively affect the microflora of the gastrointestinal tract. As a result, it was decided to develop a new type of sausage products using natural additives, such as rosemary and blueberry fruits. This article provides a justification for their use in the production of sausage products as an alternative to various chemical food additives that can have a negative impact on the human body.

scholarly journals The using of essential oils in improving mycological status of some meat products

2015 ◽  
Vol 29 (1) ◽  
pp. 85-96
Author(s):  
Saad Saad ◽  
Ramadan Salem ◽  
Reham Amin ◽  
Khalifa Abu Zaid
Keyword(s):  
Essential Oils ◽  
Meat Products

scholarly journals Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture

Coatings ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 414 ◽  
Author(s):  
Elvia Hernández-Hernández ◽  
Gustavo Castillo-Hernández ◽  
Claudia J. González-Gutiérrez ◽  
Areli J. Silva-Dávila ◽  
Jorge N. Gracida-Rodríguez ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Essential Oils ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Ocimum Basilicum ◽  
Food Preservation ◽  
Natural Food ◽  
Pork Meat ◽  
Brochothrix Thermosphacta

Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (Lippia graveolens Kunth) (MOEO) and basil (Ocimum basilicum L.) (BEO) EOs, their combined effect against E. coli O157:H7, Lactobacillus plantarum, Brochothrix thermosphacta and Pseudomonas fragi, and their effect on microbiological and physicochemical properties of coated pork meat. EOs chemical composition was determined by GC/MS, their microencapsulated mixture (4 mg MOEO/mL/11 mg BEO/mL) was added to a filmogenic dispersion. Fluorescent probes were used to study the antimicrobial filmogenic active dispersion (FD) effect. Pork meat pieces were coated without microencapsulated EOs (CC), using FD (AC), or uncoated (C), vacuum packed and stored 28 days at 4 °C. Thymol (28.9%) and linalool (23.7%) were the major components of MOEO and BEO, respectively. The cell membrane of all bacteria was damaged by contact with FD. FD-coated samples (AC) exhibited the lowest concentration of 2-thiobarbituric acid reacting substances (TBARS) (0.027 ± 0.001 mg malonaldehyde/kg meat) and natural microbiota growth, while odor and color were the most accepted by untrained judges (range > 6). Coatings added with microencapsulated EOs mixture are a natural food preservation alternative to increase the shelf life of refrigerated meat products.

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