scholarly journals Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6678
Author(s):  
Artur Macari ◽  
Rodica Sturza ◽  
Ildiko Lung ◽  
Maria-Loredana Soran ◽  
Ocsana Opriş ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Food Industry ◽  
Functional Foods ◽  
Control Sample ◽  
Meat Products ◽  
Bioactive Components ◽  
Fresh Meat ◽  
Physico Chemical ◽  
Antioxidant And Antimicrobial Activity ◽  
Promising Source

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.

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).

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

Efficacy of antioxidant and antimicrobial activity of whole porcine blood hydrolysates and its fractions under in-vitro conditions

2018 ◽  
Vol 58 (11) ◽  
pp. 2084 ◽  
Author(s):  
Akhilesh K. Verma ◽  
Manish Kumar Chatli ◽  
Nitin Mehta ◽  
Pavan Kumar
Keyword(s):  
Molecular Weight ◽  
Antimicrobial Activity ◽  
Antioxidant Activities ◽  
Meat Products ◽  
Zone Of Inhibition ◽  
Antioxidant Power ◽  
Porcine Blood ◽  
Antioxidant Parameters ◽  
Antioxidant And Antimicrobial Activity

Protein hydrolysates were recovered from porcine blood hydrolysate (PBH) using enzymatic hydrolysis viz. alcalase, trypsin and papain. The PBH were ultra-filtered by using molecular weight cut off, these PBH and different fractions were evaluated for antioxidant and antimicrobial activity. The PBH and fractions were assessed for antioxidant efficacy viz. 2, 2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid), 2, 2-diphenyl-1-picrylhydrazyl and Ferric reducing antioxidant power assay and antimicrobial activity by zone of inhibition assay. All antioxidant parameters assessed for inhibition activity were observed significantly (P < 0.05) higher for whole PBH whereas among fractions (5–10 kDa), (1–5 kDa) for all hydrolysates had comparatively higher antioxidant efficacy. The results showed that PBH obtained from trypsin and its fractions have highest antioxidant activities. The antimicrobial efficacy was also higher for whole PBH than their respective fractions; however, the zone of inhibition varied significantly (P < 0.05) among different fractions. Results revealed that among enzymes trypsin and alcalase could produce peptides with comparatively higher antimicrobial activity for all tested microbes than papain. The results concluded that porcine blood hydrolysates can be fractioned to get lower molecular weight peptides of interest; however, for addition of whole PBH in meat products or other use could be more useful with regards to its antioxidant, antimicrobial activity and economic production.

scholarly journals Phenolic Compound Content and the Antioxidant and Antimicrobial Activity of Wild Blueberries (Vaccinium stenophyllum Steud.) Fruits Extracts during Ripening

Horticulturae ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 15
Author(s):  
José O. Bernal-Gallardo ◽  
Jorge Molina-Torres ◽  
María V. Angoa-Pérez ◽  
Jeanette G. Cárdenas-Valdovinos ◽  
Ignacio García-Ruíz ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Food Industry ◽  
Shigella Flexneri ◽  
Fruit Extract ◽  
Immature Fruit ◽  
Methanolic Extracts ◽  
Wild Blueberries ◽  
Total Anthocyanins ◽  
Uv Visible ◽  
Antioxidant And Antimicrobial Activity

The genus Vaccinium contains about 400 species distributed worldwide, but only a few species and varieties have had their phenolic composition and biological activity documented. In this study, phenols, flavonoids, anthocyanins, antioxidant and antimicrobial activity of methanolic extracts of Vaccinium stenophyllum Steud. fruits: 1-totally immature, 2-immature, 3-immature/close to maturity and 4-mature, were determined using UV-Visible spectrometry and HPTLC. The totally immature fruit extract showed the highest content of total phenols (19.153 ± 0.175 mg GAE/g DW), chlorogenic acid (20.867 ± 0.240 mg CAE/g DW), and the highest antioxidant activity by ABTS●+ (196.761 ± 0.641 µM TE/g DW) and DPPH● (146.580 ± 6.466 µM TE/g DW). Immature, immature/close to maturity and mature fruits extracts, exhibited the lowest MIC (9.37 mg/mL) and MBC (18.75 mg/mL) against Escherichia coli, Salmonella choleraesuis, and Shigella flexneri. The mature fruits extract exhibited the highest content of total anthocyanins (0.141 ± 0.004 mg CE/g DW) and cyanidin-3-glucoside (19.230 ± 0.309 mg CGE/g DW). The content of phenols, flavonoids and anthocyanins was higher than that reported for other Vaccinium species. These results showed the relevance of Vaccinium stenophyllum Steud. for breeding purposes to enhance the bioactivity of cultivars, or as a source of natural additives for the food industry, among others.

scholarly journals Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.)

2020 ◽  
Vol 8 (1) ◽  
pp. 84-90 ◽  
Author(s):  
Vladislav Oleynikov
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Induction Period ◽  
Food Industry ◽  
Food Additives ◽  
Control Sample ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Sodium Ascorbate ◽  
Rosemary Extract

Introduction. Some ingredients of plant origin possess both antioxidant and bacteriostatic properties. If used in the food industry, they can inhibit microbiological and oxidative damage, thus increasing the shelf life of meat products. Oregano extract is one of such substances, which means that it can be used as an antioxidant and preservative. Therefore, the study of this plant has a significant theoretical and practical potential for the food industry. Study objects and methods. The present research featured ground trimmed beef. The samples with 20% of fat tissue were used to determine the microbiological parameters, while the samples with 30% of fat were used to obtain data on oxidative stability. The control sample contained no additional ingredients. The sample with food additives was pre-treated with acidity regulators and antioxidants, namely sodium acetate E262, ascorbic acid E300, sodium ascorbate E301, sodium citrate E331, and rosemary extract E392. The sample with oregano extract was pre-treated with oregano extract (Origani vulgaris herba L.) in the ratio of 5 g of extract per 1 kg of meat. The extract had been dissolved in 100 g of water. The samples were stored at 4 ± 2°C for 12 days. A CM5 spectrophotometer (Konica Minolta, Japan) was used to determine the color characteristics. The induction period of oxidative stability was determined using an Oxitest oxidative stability analyzer (Velp Scientifica, Italy). The studies were conducted in Austria, Linz. Results and discussion. Oregano extract stabilized the redness rating. For the sample with oregano extract, the induction period of oxidative stability was twice as long as for the control sample and the sample with antioxidants. In addition, oregano inhibited the growth of aerobic and anaerobic microorganisms. Conclusion. The antioxidant and antimicrobial properties of oregano extract prolong the shelf life of ground beef, which makes it possible to reduce the amount of food additives.

scholarly journals Physico-chemical properties, antioxidant, and antimicrobial activity of five varieties of honey from Saudi Arabia

2021 ◽  
pp. 27-34
Author(s):  
Mukhtar Ismail ◽  
Emad M. Abdallah ◽  
Eman R. Elsharkawy
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Saudi Arabia ◽  
Biological Activities ◽  
Chemical Properties ◽  
International Standards ◽  
Significant Activity ◽  
Physico Chemical ◽  
Acacia Honey ◽  
Antioxidant And Antimicrobial Activity

Wild honey is believed to have plentiful nutritional and health benefits. Numerous studies dealing with the characteristics and biological activities of honey have proved its biological activities. However, little is known about Saudi wild honey. In the current study, the physico-chemical properties, antioxidant and antimicrobial activity of five varieties of wild honey collected from different locations in Saudi Arabia were examined. Results showed that, the physico-chemical characteristics of all samples were in compliance with international standards. Qualitative and quantitative analysis of sugar (glucose, fructose and sucrose) was determined by high-performance liquid chromatography (HPLC). The analysis exhibited that fructose is the major sugar type in all examined wild honeys, which was found in highest concentration in flowers honey (46 g/100 g), whereas, the lowest fructose concentration was found in Ziziphus honey (36 g/100 g). All monofloral honey showed significant antioxidant activity. Alfalfa honey recorded the highest antioxidant activity, followed by Ziziphus honey, respectively. However, Tamarisk honey recorded the lowest antioxidant activity among honey samples. Honey's antibacterial activity against five microorganisms displayed differing degrees of inhibition. The overall findings indicated that no antifungal activity was seen against Candida albicans. The antibacterial examination of honey samples revealed non-significant activity against all tested bacteria, except with Staphylococcus aureus ATCC BAA 1026, where the Acacia honey exhibited significant activity against this bacterium (p < 0.05), with a mean of inhibition zone of 12.0+0.0 mm and a minimum inhibitory concentration of 12.5%. The results of the other types of honey were statistically non-significant.

Value adding and processing of ratite meat: a review

2008 ◽  
Vol 48 (10) ◽  
pp. 1270 ◽  
Author(s):  
L. C. Hoffman
Keyword(s):  
Water Retention ◽  
Functional Foods ◽  
Meat Products ◽  
Value Added ◽  
Human Consumption ◽  
Future Trends ◽  
Fresh Meat ◽  
Low Salt ◽  
Internal Core ◽  
Pork Fat

Ratite meat is usually sold as fresh meat (steaks), with trimmings being processed into products such as burger patties and sausages. Most of the steaks are vacuum packed and exported. With the outbreak of Avian influenza, all fresh meat exports were halted from South Africa. However, if the meat has been exposed to an internal core temperature of 70°C, it may then be exported under the Meat Products Directive (EEC 2004) because it is assumed safe for human consumption; this placed an urgency in developing value-added meat products. These products are sold as vacuum packed and cooked ostrich steaks. Salt infusion is frequently used to improve water retention of these sous vide products. Other products that have been developed are functional foods, such as emu snack sticks (higher creatine levels) for athletes. The quality and composition of other more traditional meat products such as sausages, patties, salami and pâté have also been determined and are discussed. A strong emphasis has been to develop products that will enhance the healthy perception of ratite meat amongst consumers. These include the development of low-salt bacon, hams with lower levels of phosphates and polonies with olive oil replacing pork fat. The quality attributes of these products are also discussed as are future trends in the processing trade.

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