Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products

2016 ◽  
Vol 29 (2) ◽  
pp. 117-125 ◽  
Author(s):  
Juan García-Díez ◽  
Joana Alheiro ◽  
Virgílio Falco ◽  
Maria João Fraqueza ◽  
Luís Patarata
Keyword(s):  
Essential Oils ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Chemical Characterization ◽  
Spoilage Bacteria ◽  
Cured Meat ◽  
Herbs And Spices

scholarly journals Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 184 ◽  
Author(s):  
Lorena Martínez ◽  
Pedro Bastida ◽  
Julian Castillo ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Antioxidant Capacity ◽  
Meat Product ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Nitrate Sources ◽  
Natural Extracts ◽  
Cured Meat

Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against Clostridium perfringens growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against C. perfringens. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products.

scholarly journals Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens

2017 ◽  
Vol 12 (2) ◽  
pp. 1934578X1701200 ◽  
Author(s):  
Juan García-Díez ◽  
Joana Alheiro ◽  
Ana Luisa Pinto ◽  
Virgilio Falco ◽  
Maria João Fraqueza ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Foodborne Pathogens ◽  
Meat Products ◽  
Antimicrobial Effect ◽  
Synergistic Activity ◽  
High Concentration ◽  
Salmonella Spp ◽  
The Individual ◽  
Herbs And Spices

Essential oils (EOs) could be utilized as natural agents to improve the safety of meat products. However, the high concentration required to achieve an antimicrobial effect in foods might be incompatible with their sensory acceptance. To avoid this problem, combinations of EOs provide an effective approach reducing the odds of sensory rejection. In our study, 13 EOs of herbs and spices commonly used in the seasoning of meat products were assessed for their antimicrobial activity against Salmonella spp., Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. However, only 7 of them were selected to study their synergistic effect based on their antimicrobial activity and minimum inhibitory concentration (MIC) against foodborne pathogens. EOs of thyme and cinnamon presented the largest antibacterial activity against foodborne pathogens. Combinations of selected EOs displayed a synergic effect against foodborne pathogens and also an important decrease in their individual MIC. Thyme EO presented the lowest individual MIC, but its utilization in combination decreased the MIC of the other EOs. Utilization of cinnamon EO also improved the reduction of the individual MICs of the EOs of cumin and parsley. Our results suggest the potential use of EO mixtures to control foodborne pathogens in meat products. Although the individual MIC values of selected EOs decreased, the sensory impact on meat products needs to be assessed.

scholarly journals Nitrates and Nitrites in meat products

2018 ◽  
Vol 66 (3) ◽  
pp. 127 ◽  
Author(s):  
M. GOVARI (Μ. ΓΚΟΒΑΡΗ) ◽  
A. PEXARA (Α. ΠΕΞΑΡΑ)
Keyword(s):  
Food Additives ◽  
Meat Products ◽  
Toxin Production ◽  
Potassium Nitrate ◽  
Nitroso Compounds ◽  
International Agency ◽  
Legal Limits ◽  
Spoilage Bacteria ◽  
Cured Meat ◽  
Commission Regulation

Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat products. Beneficial effects of the addition of nitrates and nitrites to meat products are the improvement of quality characteristics as well as the microbiological safety. The nitrates and nitrites are mainly responsible for the development of the distinct flavor, the stability of the red color, as well as the protection against lipid oxidation in cured meat products. The nitrites show important bacteriostatic and bacteriocidal activity against several spoilage bacteria as well as foodborne pathogens found in meat products. The nitrites prevent the growth and toxin production by Clostridium botulinum. According to Commission Regulation (EU) No. 1129/2011, nitrates (sodium nitrate, E251; potassium nitrate, E252) and nitrites (potassium nitrite, E249; sodium nitrite, E250) are listed as permitted food additives. Nitrates are relatively non-toxic, but nitrites, and nitrites metabolic compounds such as nitric oxide and N-nitroso compounds, have raised concern over potential adverse health effects. Recently, the International Agency for Research on Cancer (IARC) concluded that ingested nitrates or nitrites are probable carcinogen to humans under conditions favoring the endogenous nitrosation. Legal limits for the addition of nitrates and nitrites have been set by several countries and EU [Commission Regulation (EU) No. 601/2014]. Several data from recent reviews conducted in several countries on the levels of nitrates and nitrites in cured meat products were summarized. In recent reviews, the residual levels of nitrites in cured meat samples have been constantly reduced and are in accordance with the legal limits set by most countries.

Hypophosphite: A Review

1990 ◽  
Vol 53 (6) ◽  
pp. 513-518 ◽  
Author(s):  
E. J. RHODEHAMEL ◽  
M. D. PIERSON ◽  
A. M. LEIFER
Keyword(s):  
Scientific Community ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Sodium Hypophosphite ◽  
Food Ingredient ◽  
Regulatory Status ◽  
Cured Meat ◽  
Good Potential

Efforts to find a suitable sparing agent for nitrite in cured meat products have brought sodium hypophosphite (SHP) to the attention of the scientific community. Hypophosphites were introduced in the mid 1800s as a cure for tuberculosis, but recent reports have suggested SHP could possess antibotulinal and antimicrobial properties. Sodium hypophosphite has good potential as an antimicrobial food ingredient and it is Generally Recognized As Safe (GRAS). This review summarizes SHP chemistry, history, toxicology, regulatory status, applications, and antimicrobial properties.

scholarly journals Effect of Sodium Nitrite and Sodium Lactate on the Growth Rate of Lactic Acid Spoilage Bacteria Isolated from Cured Meat Products.

1997 ◽  
Vol 13 (4) ◽  
pp. 159-164 ◽  
Author(s):  
Takashi SAMESHIM ◽  
Kazuko TAKESHITA ◽  
Tameo MIKI ◽  
Keizo ARIHARA ◽  
Makoto ITOH ◽  
...  
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Sodium Nitrite ◽  
Meat Products ◽  
Sodium Lactate ◽  
Spoilage Bacteria ◽  
Cured Meat

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

2020 ◽  
Vol 26 (5) ◽  
pp. 519-541 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Christine Horn ◽  
Matteo Scampicchio
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Beneficial Effect ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Human Diseases ◽  
Present Review ◽  
Green Technologies

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. Method: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. Conclusions: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

scholarly journals Nanovesicles Loaded with Origanum onites and Satureja thymbra Essential Oils and Their Activity against Food-Borne Pathogens and Spoilage Microorganisms

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2124
Author(s):  
Giulia Vanti ◽  
Ekaterina-Michaela Tomou ◽  
Dejan Stojković ◽  
Ana Ćirić ◽  
Anna Rita Bilia ◽  
...  
Keyword(s):  
Essential Oils ◽  
Propylene Glycol ◽  
Antimicrobial Properties ◽  
Spherical Shape ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Microorganisms ◽  
Satureja Thymbra ◽  
Origanum Onites

Food poisoning is a common cause of illness and death in developing countries. Essential oils (EOs) could be effective and safe natural preservatives to prevent and control bacterial contamination of foods. However, their high sensitivity and strong flavor limit their application and biological effectiveness. The aim of this study was firstly the chemical analysis and the antimicrobial evaluation of the EOs of Origanum onites L. and Satureja thymbra L. obtained from Symi island (Greece), and, secondly, the formulation of propylene glycol-nanovesicles loaded with these EOs to improve their antimicrobial properties. The EOs were analyzed by GC-MS and their chemical contents are presented herein. Different nanovesicles were formulated with small average sizes, high homogeneity, and optimal ζ-potential. Microscopic observation confirmed their small and spherical shape. Antibacterial and antifungal activities of the formulated EOs were evaluated against food-borne pathogens and spoilage microorganisms compared to pure EOs. Propylene glycol-nanovesicles loaded with O. onites EO were found to be the most active formulation against all tested strains. Additionally, in vitro studies on the HaCaT cell line showed that nanovesicles encapsulated with EOs had no toxic effect. The present study revealed that both EOs can be used as alternative sanitizers and preservatives in the food industry, and that their formulation in nanovesicles can provide a suitable approach as food-grade delivery system.

scholarly journals Physico-Chemical Characterization and Antimicrobial Properties of Hybrid Film Based on Saponite and Phloxine B

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 325
Author(s):  
Nitin Chandra teja Dadi ◽  
Matúš Dohál ◽  
Veronika Medvecká ◽  
Juraj Bujdák ◽  
Kamila Koči ◽  
...  
Keyword(s):  
Hybrid Film ◽  
Antimicrobial Properties ◽  
Chemical Characterization ◽  
Layered Silicate ◽  
Contact Angles ◽  
Exchange Capacity ◽  
Resistant Bacteria ◽  
Hybrid Films ◽  
Water Contact ◽  
Physico Chemical

This research was aimed at the preparation of a hybrid film based on a layered silicate saponite (Sap) with the immobilized photosensitizer phloxine B (PhB). Sap was selected because of its high cation exchange capacity, ability to exfoliate into nanolayers, and to modify different surfaces. The X-ray diffraction of the films confirmed the intercalation of both the surfactant and PhB molecules in the Sap film. The photosensitizer retained its photoactivity in the hybrid films, as shown by fluorescence spectra measurements. The water contact angles and the measurement of surface free energy demonstrated the hydrophilic nature of the hybrid films. Antimicrobial effectiveness, assessed by the photodynamic inactivation on hybrid films, was tested against a standard strain and against methicillin-resistant bacteria of Staphylococcus aureus (MRSA). One group of samples was irradiated (green LED light; 2.5 h) and compared to nonirradiated ones. S. aureus strains manifested a reduction in growth from 1-log10 to over 3-log10 compared to the control samples with Sap only, and defects in S. aureus cells were proven by scanning electron microscopy. The results proved the optimal photo-physical properties and anti-MRSA potential of this newly designed hybrid system that reflects recent progress in the modification of surfaces for various medical applications.

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