Bio protection and preservation of raw beef meat using pungent aromatic plant substances

Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges

Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, environmental, regulatory, and marketing concerns. In this context, besides their established antioxidant activity, the antimicrobial activity of many plant phenolics deserved increased attention. Indeed, industries processing agricultural plants generate considerable quantities of phenolic-rich products and by-products, which could be valuable natural sources of natural antimicrobial molecules. Plant extracts containing volatile (e.g., essential oils) and non-volatile antimicrobial molecules can be distinguished. Plant essential oils are outside the scope of this review. This review will thus provide an overview of current knowledge regarding the promises and the limits of phenolic-rich plant extracts for food preservation and biofilm control on food-contacting surfaces. After a presentation of the major groups of antimicrobial plant phenolics, of their antimicrobial activity spectrum, and of the diversity of their mechanisms of action, their most promising sources will be reviewed. Since antimicrobial activity reduction often observed when comparing in vitro and in situ activities of plant phenolics has often been reported as a limit for their application, the effects of the composition and the microstructure of the matrices in which unwanted microorganisms are present (e.g., food and/or microbial biofilms) on their activity will be discussed. Then, the different strategies of delivery of antimicrobial phenolics to promote their activity in such matrices, such as their encapsulation or their association with edible coatings or food packaging materials are presented. The possibilities offered by encapsulation or association with polymers of packaging materials or coatings to increase the stability and ease of use of plant phenolics before their application, as well as to get systems for their controlled release are presented and discussed. Finally, the necessity to consider phenolic-rich antimicrobial plant extracts in combination with other factors consistently with hurdle technology principles will be discussed. For instance, several authors recently suggested that natural phenolic-rich extracts could not only extend the shelf-life of foods by controlling bacterial contamination, but could also coexist with probiotic lactic acid bacteria in food systems to provide enhanced health benefits to human.

Process optimization & kinetic modeling study for fresh microgreen (Alternanthera sessilis) juice treated under thermosonication

Several experimental studies suggest the regular consumption of vegetables can marginally reduce the risk of chronic disease and nutrient deficiency. However, the average consumption rate of vegetables is still limited. Microgreens are emerging fresh produce, rich in nutrients, intense flavor, delicate texture, and culinary application. Microgreens juices are the potential alternative for nutrient deficiency and chronic disease due to their bioavailability of bioactive compounds. However, no scientific data are available on the process optimization of microgreens juices under thermosonication (TS). The present study focused on the process optimization of thermosonication (30-50 °C, and 20-35 min at constant 44 kHz) and its effect against the physical, chemical, and microbial nature of microgreen juice. Thermosonicated juice sample showed no significant difference in pH, TSS & TA throughout the process. But, a significant range was observed in the antioxidant (41.63 ± 1.05 to 53.86 ± 1.20), phenolic (0.54 ± 0.02 to 0.74 ± 0.02), and flavonoid (1.42 ± 0.01 to 1.63 ± 0.01) level in the treated juice sample. Likewise, the treated juice exhibits complete inactivation of the bacterial load. Our finding discloses, the quality enrichment of TS juice increased with the rise in temperature & time.

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

Biological Efficacy of Essential Oils and Plant Extracts of Cultivated and Wild Ecotypes of Origanum vulgare L

Current study describes discrepancy in biological efficacy of methanolic and ethanolic extracts and essential oil procured from cultivated and wild accessions of Origanum vulgare. Simultaneously, quantification of carvacrol, thymol, caryophyllene, ocimene, and terpinen-4-ol contents was determined via GC-MS and GC in both accessions. The results revealed significantly a higher antioxidant potential by methanolic extracts displaying IC₅₀ of 19.9 μg/ml compared to essential oil with IC₅₀ of 10 μg/ml, and ethanolic extracts were found to be less effective even at the concentration of 3 μg/ml. However, essential oil from wild and cultivated accessions of O. vulgare exhibited significantly high antimicrobial activity against all 39 bacteria, 16 fungi, and 2 yeast species tested due to higher concentrations of carvacrol and thymol as revealed by GC analysis. Inhibition of tyrosinase activity in a C6 cell line displayed 81.0%–87.0% depigmentation potential of the methanolic extracts, while ethanolic extracts revealed a maximum of 88.54–99.02% inhibition of reactive oxygen species (ROS) in H₂O₂-treated cells. Hence, the study determines efficacy of essential oil against microbial pathogenesis, methanolic extracts as potent depigmentation agents, and ethanolic extracts as potent free radical scavenger.

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4°C and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treatment groups, while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) thiobarbituric acid reactive substances (TBARS) and TVC in all treated samples. It can be concluded that Chinese cinnamon powder in lower concentration 0.5% has the ability to maintain the quality of ground lamb in comparison with other treated samples.

Oregano (Origanum vulgare) extract for food preservation and improvement in gastrointestinal health

The Mediterranean diet has long been known to provide a variety of health benefits such as cardiovascular protection, cancer prevention, and lowering gastrointestinal inflammation. Oregano (Origanum vulgare) is an herb prominent in the Mediterranean diet, and has been shown to possess several bioactive properties including anti-oxidant, anti-microbial, anti-inflammatory, and analgesic properties. The anti-oxidant and anti-microbial properties of oregano also make it a strong candidate as a natural food preservative. Because of the recent public concern with synthetic food preservatives, natural alternatives are increasingly being evaluated for effective food preservation. Oregano extract (OE) and essential oil (OEO) are two such agents that have shown promise as natural food preservatives. Additionally, oregano is being evaluated for its positive effect on gastrointestinal health, suggesting an additional benefit of food preservation with oregano. This review will describe in vitro studies related to the anti-microbial and anti-oxidant properties of oregano along with food preservation studies with oregano in various model food matrices. The major phytochemical content reported for OE and OEO will also be outlined to highlight the importance of characterizing the extract that is used, since the extraction process can have a significant effect on the phytochemicals therein. Finally, in vivo studies that investigate the gastrointestinal health benefits of oregano, specifically against inflammation, will be addressed to show the impact of oregano on gastrointestinal health.

Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures

BACKGROUND

White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C).

RESULTS

Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation.

CONCLUSION

The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry.