scholarly journals Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life

Agriscientia ◽  
2020 ◽  
Vol 37 (1) ◽  
pp. 41-51
Author(s):  
María Guillermina Barrionuevo ◽  
Eloisa Monje ◽  
Mabel Enrico ◽  
Liliana Ryan ◽  
Claudia Mariana Asensio ◽  
...  
Keyword(s):  
Essential Oil ◽  
Descriptive Analysis ◽  
Control Sample ◽  
Composition Analysis ◽  
Oregano Essential Oil ◽  
Peanut Skin ◽  
Fresh Products ◽  
Hedonic Scale ◽  
Nitrite Nitrate ◽  
Characteristic Colour

The objective of this work was to study the effect of the addition of polyphenolic peanut skin extracts (PSE) and oregano essential oil (OEO) on the microbiological, chemical, and sensory properties of frankfurter-type sausages during storage. Seven treatments were prepared: control sample (C: without additives); sausage with commercial additives (F); with OEO (O); with Runner PSE (R); with Virginia PSE (V); with OEO and Runner PSE (OR), and with OEO and Virginia PSE (OV). Consumer tests and general composition analysis were performed on the fresh products (sausages without storage). Sausages were stored at 4 °C during 37 days and samples were extracted at days 0, 12, 23, and 37 for microbiological, chemical (peroxide value and conjugated dienes), and sensory descriptive analysis. All sausages had low fat content (3.36 g/100g) and good colour, flavour and texture acceptance scores by consumers (between 57 on a 9-point hedonic scale). The absence of commercial additives (nitrite, nitrate, and other compounds) affected the sausage characteristic colour, reducing the consumer’s acceptance. The treatments with natural additives had less microbiological and chemical deterioration compared to control sample. The results suggest peanut skin extracts and oregano essential oil can replace commercial additives as preservatives in sausages.

scholarly journals Antibacterial Activity of Biocellulose with Oregano Essential Oil against Cronobacter Strains

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1647
Author(s):  
Gulden Nagmetova ◽  
Anna Berthold-Pluta ◽  
Monika Garbowska ◽  
Askar Kurmanbayev ◽  
Lidia Stasiak-Różańska
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Bacterial Cellulose ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Control Sample ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Final Thickness ◽  
Oregano Essential Oil

Biocellulose, named “the biomaterial of the future”, is a natural and ecologically friendly polymer, produced by selected acetic acid bacteria strains. Biocellulose impregnated with antimicrobial agents can be used as a novel, safe, and biodegradable food packaging material, helping extend the shelf life of some products and may also have the chance to replace typical plastic packaging, which is a big environmental problem these days. This study aimed to evaluate if cellulose impregned with natural oregano essential oil could show antibacterial activity against Cronobacter strains, which can occur in food, causing diseases and food poisoning. Bacterial cellulose was obtained from two acetic bacteria strains, Gluconacetobacter hansenii ATCC 23769 and Komagataeibacter sp. GH1. Antibacterial activity was studied by the disc-diffusion method against chosen Cronobacter strains, isolated from the plant matrix. Oregano essential oil has been shown to penetrate into the structure of bacterial cellulose, and after applying cellulose to the solid medium, it showed the ability to migrate. Biopolymer from the strain K. sp. GH1 was able to better absorb and retain essential oregano oil (OEO) compared to bacterial cellulose (BC) produced by the G. hansenii ATCC 23769. Bacterial cellulose with oregano essential oil from strain Komagataeibacter GH1 showed generally greater inhibitory properties for the growth of tested strains than its equivalent obtained from G. hansenii. This was probably due to the arrangement of the polymer fibers and its final thickness. The largest zone of inhibition of strain growth was observed in relation to C. condimenti s37 (32.75 mm ± 2.8). At the same time, the control sample using filter paper showed an inhibition zone of 36.0 mm ± 0.7. A similar inhibition zone (28.33 mm ± 2.6) was observed for the C. malonaticus lv31 strain, while the zone in the control sample was 27.1 mm ± 0.7. Based on this study, it was concluded that bacterial cellulose impregnated with oregano essential oil has strong and moderate antimicrobial activity against all presented strains of the genus Cronobacter isolated from plant matrix. Obtained results give a strong impulse to use this biopolymer as ecological food packaging in the near future.

scholarly journals Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

2012 ◽  
Vol 36 (5) ◽  
pp. 560-566 ◽  
Author(s):  
Daniela Castilho Orsi ◽  
Vania Silva Carvalho ◽  
Adriana Cândida Faustino Nishi ◽  
Clarissa Damiani ◽  
Eduardo Ramirez Asquieri
Keyword(s):  
Chemical Composition ◽  
Technological Development ◽  
Descriptive Analysis ◽  
Soluble Solids ◽  
Composition Analysis ◽  
Quantitative Descriptive Analysis ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Quantitative Descriptive ◽  
Hedonic Scale

Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. The results for the analysis of chemical composition of the fresh fruits pulps obtained for sugar apple, atemoya and soursop were respectively: moisture (79.65, 77.06 and 85.30 g.100 g-1), carbohydrates (20.52, 22.01 and 13.83 g.100 g-1), total sugars (19.57, 21.93 and 10.12 g.100 g-1) and soluble solids (22.00, 25.10 and 12.83 ºBrix). With the aim of processing the pulps of ripe fruits to add value to these fruits, jams have been developed. The results for the chemical composition analysis of sugar apple, atemoya and soursop jams were respectively: moisture (26.23, 27.94 and 21.52 g.100 g-1), carbohydrates (73.05, 71.44 and 77.83 g.100 g-1), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 ºBrix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-point hedonic scale. Based on sensory evaluation, jams presented a good overall acceptability and atemoya jam was the most preferred by the panelists.

scholarly journals Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 392
Author(s):  
Maria Papapostolou ◽  
Fani T. Mantzouridou ◽  
Maria Z. Tsimidou
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Olive Oil ◽  
Population Control ◽  
Microbiological Quality ◽  
Table Olives ◽  
Lemon Balm ◽  
Oregano Essential Oil ◽  
Microbiological Parameters ◽  
Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

Oregano essential oil ( Origanum vulgare ) dietary supplementation improved growth performance, body protein retention and muscle hyperplasia of the Neotropical catfish Lophiosilurus alexandri

2021 ◽  
Author(s):  
Cristiana Leonor da Silva Carneiro ◽  
Cidimar Estevam Assis ◽  
André Luiz Souza Modesto ◽  
João Felipe Ribeiro Maciel ◽  
Daniel Abreu Vasconcelos Campelo ◽  
...  
Keyword(s):  
Essential Oil ◽  
Growth Performance ◽  
Dietary Supplementation ◽  
Origanum Vulgare ◽  
Body Protein ◽  
Oregano Essential Oil ◽  
Protein Retention ◽  
Muscle Hyperplasia

Influence of replacing oregano essential oil by ground oregano leaves on chitosan/alginate-based dressings properties

2021 ◽  
Author(s):  
Andressa de Espíndola Sobczyk ◽  
Cláudia Leites Luchese ◽  
Débora Jung Luvizetto Faccin ◽  
Isabel Cristina Tessaro
Keyword(s):  
Essential Oil ◽  
Oregano Essential Oil

Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics

2012 ◽  
Vol 75 (1) ◽  
pp. 104-111 ◽  
Author(s):  
CLEMENCIA CHAVES-LÓPEZ1 ◽  
ANA MARÍA MARTIN-SAacute;NCHEZ ◽  
EVANGÉLICA FUENTES-ZARAGOZA ◽  
MANUEL VIUDA-MARTOS ◽  
JUANA FERNÁNDEZ-LÓPEZ ◽  
...  
Keyword(s):  
Essential Oil ◽  
Textural Properties ◽  
Physicochemical Characteristics ◽  
Fungal Species ◽  
Potassium Sorbate ◽  
Fermented Sausage ◽  
Acremonium Strictum ◽  
Oregano Essential Oil ◽  
Color Changes ◽  
Cladosporium Sphaerospermum

Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a dramatic reduction in the contaminant molds. At the end of ripening, the main endogenous fungal species in control samples were Mucor racemosus (55%), Aspergillus fumigatus (20.6%), Cladosporium sphaerospermum (11.1%), Acremonium strictum (7.9%), and Aspergillus niger (4.7%). In samples treated with OEO, M. racemosus and A. fumigatus were the only species isolated; the treatment was more effective against A. fumigatus than against M. racemosus. The use of OEO to inhibit surface fungi did not affect the sausage drying process, pH, water activity, or color changes during ripening. These parameters change in a typical pattern for fermented dry-cured sausages during ripening. At the end of ripening, OEO-treated sausages had lower hardness and greater chewiness than the control but showed similar textural properties to sausages treated with potassium sorbate.

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