Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté

The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés

The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.

Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver homogenates were used to develop nitrite-free sterile pork liver pâtés. These homogenates were applied in the formulation of pâtés directly or after centrifugation to obtain a pellet that was highly concentrated in ZnPP. Both the whole homogenate and its insoluble fraction were adjusted to pH 7.5 before their use in the formulation of pâtés with and without antioxidant (0.5% ascorbate plus 0.1% tocopherol) addition. Pâtés formulated with the whole homogenate showed color and texture characteristics that were similar to those of the positive control with nitrite. However, high levels of the insoluble fraction also led to pâtés with improved color characteristics but with a two-fold softened texture. Therefore, the form and amount of ZnPP added played roles in the final appearance of the product. The ZnPP pigment was more stable than heme in the sterilization treatment, and antioxidant addition proved to be unnecessary. The ZnPP-rich ingredients allowed for the preparation of nitrite-free cooked liver pâtés with a stable red color and could thus be potentially applied in other uncured cooked meat products.

Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat

In this study, Salvia officinalis L. and Salvia sclarea essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolites, with monoterpenes predominating sesquiterpenes but with significant qualitative and quantitative differences. The main compound found in the Salvia officinalis EO (SOEO) was camphor (19.0%), while in Salvia sclarea EO (SCEO), it was linalyl acetate (59.3%). Subsequently, the in vitro antimicrobial activity of the EOs against eight pathogenic strains was evaluated. The disc diffusion method showed a significant lysis zone against Gram-positive bacteria. The minimum inhibitory concentrations (MICs) ranged from 3.7 mg/mL to 11.2 mg/mL, indicating that each EO has specific antimicrobial activity. Both EOs also showed significant antiradical activity against DPPH radicals and total antioxidant activity. In addition, the preservative effect of SOEO (9.2%) and SCEO (9.2%), alone or in combination, was tested in ground beef, and the inhibitory effect against Listeria monocytogenes inoculated into the raw ground beef during cold storage was evaluated. Although the effect of each individual EO improved the biochemical, microbiological, and sensory parameters of the samples, their combination was more effective and showed complete inhibition of L. monocytogenes after 7 days of storage at 4 °C. The results show that both EOs could be used as safe and natural preservatives in various food and/or pharmaceutical products.

Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review

The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food preservatives as they provide a healthier alternative to synthetic chemicals while serving the same purpose without affecting food quality parameters. The natural antimicrobial molecules found in medicinal plants represent a possible solution against drug-resistant bacteria, which represent a global health problem, especially for foodborne infections. Several solutions related to their application on food have been described, such as incorporation in active packaging or edible film and direct encapsulation. However, the use of bioactive concentrations of plant derivatives may negatively impact the sensorial characteristics of the final product, and to solve this problem, their application has been proposed in combination with other hurdles, including biocontrol agents. Biocontrol agents are microbial cultures capable of producing natural antimicrobials, including bacteriocins, organic acids, volatile organic compounds, and hydrolytic enzymes. The major effect of bacteriocins or bacteriocin-producing LAB (lactic acid bacteria) on food is obtained when their use is combined with other preservation methods. The combined use of EOs and biocontrol agents in fruit and vegetables, meat, and dairy products is becoming more and more important due to growing concerns about potentially dangerous and toxic synthetic additives. The combination of these two hurdles can improve the safety and shelf life (inactivation of spoilage or pathogenic microorganisms) of the final products while maintaining or stabilizing their sensory and nutritional quality. This review critically describes and collects the most updated works regarding the application of EOs in different food sectors and their combination with biocontrol agents and bacteriocins.

Plant extracts and essential oils in the dairy industry: A review

Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties. Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components. This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.

Assessment of Antioxidant Stability of Meat Pâté with Allium cepa Husk Extract

Antioxidants play a very important role in the food industry. Recently, both science and industry have shown substantial preference for natural antioxidants, including searching for antioxidant substances from natural sources without undesirable side effects. The purpose of this study was to evaluate the effect of adding Allium cepa husk extract at a volume of 68 or 34 μL/g of unsalted blanched materials to replace 34% and 17% of the beef broth, respectively, which corresponded to a total antioxidant capacity (TAC) of 44.4 or 22.2 μmol-equiv. Q/100 g meat pté (i.e., 13.42 or 6.71 mg of quercetin/100 g meat pté), on the quality and safety indicators of the developed meat pté. The TAC according to a ferric reducing antioxidant power assay, thiobarbituric acid reactive substances, and physicochemical and microbiological characteristics were determined during the storage of the meat pté. Proximal and UPLC-ESI-Q-TOF-MS analyses were also performed. The addition of yellow onion husk ethanolic extract to the meat pté at both volumes allowed the maintenance of an increased content of antioxidants, which contributed to a decrease in the generation of secondary products of lipid peroxidation for 14 days of storage at 4 ∘C. The results of the microbiological analyses showed that the developed meat ptés were safe according to all indicators of microbial spoilage within 10 days of production. The results supported the use of yellow onion husk extract in the food industry to contribute to improving the functionality of meat products, developing products for a healthy lifestyle, and providing clean-label foods without or with a minimal content of synthetic additives.

Sage extracts obtained with cold plasma improves beef quality

The aim of the study was to verify the effect of sage extracts obtained using cold plasma on the quality of ground beef. Patties with a different content of sage extracts (0.05% and 0.075%) obtained either by conventional extraction (S0.05, S.0.075) or with cold plasma assistance (SP0.05, SP0.075) were packed under a modified atmosphere (80%O2) and stored in cold conditions for 8 days. Sage extracts addition had no impact on pH, weight loss, colour, content of each myoglobin form, texture, aroma and overall acceptability of raw meat measured on the last storage day (P < 0.05). However, lipid oxidation was inhibited the most in meat with the highest share of sage extract obtained using cold plasma (P < 0.05). This group was also characterized by the highest amount of n-3 fatty acids at the end of storage (P < 0.05). Moreover, the addition of sage at 0.075% prevented hexanal formation in samples. Thus, cold plasma extracts may be introduced in the meat industry.

Cognition enhancing effect of rosemary (Rosmarinus officinalis L.) in lab animal studies: a systematic review and meta-analysis

Patients with mild cognitive impairment eventually progress to Alzheimer's disease (AD) causing a strong impact on public health. Rosmarinus officinalis has long been known as the herb of remembrance and can be a potential cognition enhancer for AD. The aim of this review was to summarize the qualitative and quantitative aspects of R. officinalis and its active constituents in enhancing cognition. A structured search was conducted on Google Scholar and PubMed to find relevant studies that assessed the effect of R. officinalis extract or any of its active constituents on cognitive performance in animals. The following information was extracted from each study: 1) article information; 2) characteristics of study animals; 3) type of intervention: type, dose, duration, and frequency of administration of R. officinalis; and 4) type of outcome measure. Data were analyzed using Review Manager and meta-analysis was performed by computing the standardized mean difference. Twenty-three studies were selected for qualitative analysis and fifteen for meta-analysis. From the fifteen included papers, 22 with 35 comparisons were meta-analyzed. Effect sizes for intact and cognitively impaired animals were 1.19 (0.74, 1.64) and 0.57 (0.19, 0.96), indicating a positive effect on both groups. The subgroup analyses showed substantial unexplained heterogeneity among studies. Overall, R. officinalis improved cognitive outcomes in normal and impaired animals, and results were robust across species, type of extract, treatment duration, and type of memory. However, studies had a considerable amount of heterogeneity, and subgroup analyses failed to find any heterogeneity moderator.

Essential Oil Delivery Route: Effect on Broiler Chicken's Growth Performance, Blood Biochemistry, Intestinal Morphology, Immune, and Antioxidant Status

Simple Summary

Much research is devoted to the search for potent alternatives to antibiotic growth promoters in the poultry industry. It is hypothesized that the efficacy of potential alternatives could be influenced by their type and the delivery strategy utilized. Consequently, this study evaluated the efficacy of a commercial essential oil blend across different delivery routes as a potent alternative to in-feed antibiotics in broiler chickens using selected biochemical, immune, and performance parameters. The results provide evidence that the successive delivery of essential oils via in ovo and in-water routes in broiler chickens offers the potential to improve broiler chicken biochemical and antioxidant status. However, the in ovo delivery of essential oil at 0.2 mL dosage (saline + essential oil, dilution ratio—2:1) suffers the limitations of reduced hatchability.

Abstract

This study evaluated the effect of an essential oil blend and its delivery routes on broiler chicken growth performance, blood biochemistry, intestinal morphology, and immune and antioxidant status. Eggs were incubated and allotted to 3 groups: non-injected group, in ovo saline group, and in ovo essential oil group. On day 18 of incubation, essential oil in saline or saline alone was injected into the amnion. At hatch, chicks were assigned to post-hatch treatment combinations (1) in ovo essential oil + in-water essential oil (in ovo + in-water EO); (2) in ovo essential oil (in ovo EO); (3) in ovo saline; (4) in-water essential oil; (5) in-feed antibiotics (Bacitracin methylene disalicylate) and (6) a negative control (NC; corn-wheat-soybean diet) in 8 replicate cages (6 birds/cage) and raised for 28 day. The in ovo EO group reduced (p < 0.05) chick length and hatchability, all groups recorded no difference in growth performance at 0–28 day. The in ovo + in-water EO treatment reduced (p < 0.05) blood creatine kinase and aspartate aminotransferase levels whilst increasing (p < 0.05) total antioxidant capacity in birds. The in ovo + in-water delivery of EO might represent a potential antibiotic reduction strategy for the poultry industry but more research is needed to address the concern of reduced hatchability.

The Applicability of Essential Oils in Different Stages of Production of Animal-Based Foods

Essential oils (EOs) have been used for centuries, and interest in these compounds has been revived in recent years. Due to their unique chemical composition as well as antimicrobial, immunostimulatory, anti-inflammatory and antioxidant properties, EOs are used in pharmacology, cosmetology and, increasingly, in animal breeding and rearing, and processing of animal raw materials. Essential oils have become a natural alternative to preservatives, taste enhancers and, most importantly, antibiotics, because the European Union banned the use of antibiotics in metaphylaxis in animal husbandry in 2006. In the animal production chain, EOs are used mainly as feed additives to improve feed palatability and increase feed intake, improve animal resistance and health status, and to prevent and treat diseases. Recent research indicates that EOs can also be applied to sanitize poultry houses, and they can be used as biopesticides in organic farming. Essential oils effectively preserve meat and milk and, consequently, improve the safety, hygiene and quality of animal-based foods. Novel technologies such as encapsulation may increase the bioavailability of EOs and their application in the production of food and feed additives.

Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC₅₀ and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.

Chemical Profile, Antioxidant, Anti-Proliferative, Anticoagulant and Mutagenic Effects of a Hydroalcoholic Extract of Tuscan Rosmarinus officinalis

This study aimed to characterize the chemical profile of an ethanolic extract of Tuscan Rosmarinus officinalis (Roex) and to determine its in vitro bioactivity. The content of phenolic and flavonoid compounds, hydroxycinnamic acids and triterpenoids was determined, and high-performance liquid chromatography-diode array detection (HPLC-DAD) analysis revealed that rosmarinic acid and other hydroxycinnamic derivatives were the main constituents of the extract. Roex demonstrated to have both antioxidant activity and the capability to scavenge hydrogen peroxide in a concentration dependent manner. Moreover, NIH3T3 mouse fibroblasts and human breast adenocarcinoma cells MDA-MB-231 viability was influenced by the extract with an IC₅₀ of 2.4 × 10^-1 mg/mL and 4.8 × 10^-1 mg/mL, respectively. The addition of Roex to the culture medium of both the above cell lines, resulted also in the reduction of cell death after H₂O₂ pre-treatment. The Ames test demonstrated that Roex was not genotoxic towards both TA98 and TA100 strains, with and without S9 metabolic activation. The extract, by inactivating thrombin, showed to also have an anti-coagulating effect at low concentration values. All these biological activities exerted by Roex are tightly correlated to its phytochemical profile, rich in bioactive compounds.

Improving the technology of chilled semi-finished products from Japanese mackerel with an extended shelf life

Abstract One of the actual areas of processing the aquatic biological resources is the production of chilled fish semi-finished products, the most prepared for heat treatment. Such products have a very limited shelf life, because fish raw materials have high enzymatic activity. This research work aimed to improve the technology of chilled fish semi-finished products from Japanese mackerel with an extended shelf life. To achieve this goal, Japanese mackerel was injected with multicomponent salting media, containing food additives that slow down microbial contamination, have a bacteriostatic effect and assist in improving the organoleptic characteristics of the finished product. New receptions of salting multicomponent compositions provide faster salting and ripening of raw materials compared to the control sample. Salt concentration in fish, amine nitrogen and peroxide value were determined by titration methods. The total number of mesophilic aerobic and facultative anaerobic microorganisms (КMAFAnM) in fish semi-finished products was determined by identifying the number of grown colonies of microorganisms on nutrient media from agar. The treatment of Japanese mackerel with developed salting media, including moisture-retaining components, organic acids and flavoring additives with anti-bactericidal properties, improves the organoleptic characteristics of the finished product, promotes more salting and maturation of fish, as well as reducing the number of microorganisms (KMAFAnM). The increase in amine nitrogen content ranged from 1.4 g/kg (at the beginning of the salting) to 1.55 g/kg in the control and up to 3.05 g/kg in the test samples by the end of the salting. Salt concentration in Japanese mackerel treated with control salting media amounted to 1.19%, new developed salting media - from 2.84% to 3.17%. The total abundance of microorganisms in Japanese mackerel was 2.0 x 102 CFU/g, after salting it decreased to 0.1 to 3.0 x 101 CFU/g depending on the formulation of media for salting. According to the research results, the rational duration of the salting of Japanese mackerel, with new media for salting was 4 to 5 h at a temperature of 6 °С to 8 °С. Along with the salting media developed by us, the use of modern packaging materials in the technology provided chilled culinary semi – finished products from Japanese mackerel with longer shelf life of up to 20 days at a temperature of 0 °С to 5 °C, and humidity 95% to 98%.

Plant-Derived Natural Antioxidants in Meat and Meat Products

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products' shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.

Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

Effect of Rosemary Essential Oil and Trichoderma koningiopsis VOCs on Pathogenic Fungi Responsible for Ginseng Root-rot Disease

Rosemary essential oil was evaluated for antifungal potentiality against six major ginseng pathogens: Sclerotinia sclerotiorum, Sclerotinia nivalis, Cylindrocarpon destructans, Alternaria panax, Botrytis cinerea, and Fusarium oxysporum. The in vitro fungicidal effects of two commonly used fungicides, namely mancozeb and fenhexamid, and the volatile organic compounds (VOCs) of Trichoderma koningiopsis T-403 on the mycelial growth were investigated. The results showed that rosemary essential oil is active against all of the pathogenic strains of ginseng root rot, whereas rosemary oil displayed high ability to inhibit the Sclerotinia spp. growth. The highest sensitivity was S. nivalis, with complete inhibition of growth at 0.1% v/v of rosemary oil, followed by Alternaria panax, which exhibited 100% inhibition at 0.3% v/v of the oil. Minimum inhibitory concentrations (MICs) of rosemary oil ranged from 0.1 % to 0.5 % (v/v). Chemical analysis using GC-MS showed the presence of thirty-two constituents within rosemary oil from R. officinals L. Camphore type is the most frequent sesquiterpene in rosemary oil composition. Mancozeb and fenhexamid showed their highest inhibition effect (45% and 30%, respectively) against A. panax. T. koningiopsis T-403 showed its highest inhibition effect (84%) against C. destructans isolate. This study may expedite the application of antifungal natural substances from rosemary and Trichoderma in the prevention and control of phytopathogenic strains in ginseng root infections.

Impact of Aqueous Extract of Arbutus unedo Fruits on Limpets (Patella spp.) Pâté during Storage: Proximate Composition, Physicochemical Quality, Oxidative Stability, and Microbial Development

Limpets are molluscs widely used in food diet and much appreciated in many regions. The consumption of fishery products rich in polyunsaturated fatty acids has been increasing through filleted products and restructured products. Since food oxidation is the major cause of nutritional quality deterioration in fish products, the interest in the replacement of synthetic antioxidants with natural sources, namely in the preparation of restructured animal products such as burgers, sausages and pâtés, has been increasing. Phenolic compounds from fruits and vegetables have recognised antioxidant properties and are therefore currently considered as good alternatives to synthetic antioxidants in the food industry. In this study, the effects of the extracts of Arbutus unedo fruits, at two concentration levels (3% and 6%), on proximate composition, physicochemical properties, oxidative stability and safety of limpets pâté, during 90 days at refrigerated storage, were investigated. After processing, the addition of 3% and 6% of A. unedo extracts into limpets pâté contributed to an increase of 18% and 36% in the total phenolic content and 5% and 36% in the antioxidant capacity, respectively. During storage, the enriched limpets pâté with A. unedo fruit extracts at 6% was more efficient as an enhancer of oxidative stability, with 34% inhibition of lipid oxidation, highlighting the potential use of A. unedo fruits as a functional ingredient in the fish industry. Overall, the limpets pâté with 6% of A. unedo fruit extracts proved to be more efficient regarding microbial control, and had the lowest changes in the quality parameters such as in colour, texture and pH during 90 days at refrigerated storage.

Herbs as thermoregulatory agents in poultry: An overview

The adverse effect of increased environmental temperature during summer season on avian industry has received great global concern. High temperature leads to severe economic loss in poultry production, because it is considered as valuable stress factor. Several practical methods were used to alleviate the adverse impact of increased temperature; among them were dietary modifications. So, several types of herbs are supplemented to reduce the deleterious influences of thermal stress altitudes in various animals, and even to prevent their adverse impacts. Therefore, sustainable supports for dietary modification based on herbs supplementations are largely needed, particularly when consider the additional advantages of herbs such as availability, actual efficiency, low cost, as well as their free from residual impact and antibiotic resistance. Numerous types of herbs were concluded to their efficient properties by poultry breeders to overcome a variety of the harmful effects of high ambient temperature. The present article deliberates the different practical applications of several members of the traditional herbal wealth to improve the general health state of poultry particularly as thermoregulatory and immunomodulatory agents, and for countering the heat stress-associated immunosuppressive effects. Additionally, the antioxidant activity of herbal growth promoters and their influence on improvement of production performances were a special aim of this review. The reported information will be helpful for improvement of general production and health status of birds reared under the heat stress via enhancement of immune response and stress tolerance, and popularizes usage of herbs amongst poultry producers.

Effect of Housing System and Rosemary and Cinnamon Essential Oils on Layers Performance, Egg Quality, Haematological Traits, Blood Chemistry, Immunity, and Antioxidant

Simple Summary

The current study aimed to investigate the effects of a housing system, and dietary supplementation of rosemary and cinnamon essential oils on layers performance and egg quality. A factorial arrangement (2 × 3) was performed including two housing systems (floor and cage) and three different types of essential oils (0, 300 mg/kg diet of rosemary and 300 mg/kg diet of cinnamon essential oils) to study their effects on the productive performance, egg quality, immunity, oxidative stress and haematology of laying hens during the production stages. The data suggested that the supplementation of rosemary and cinnamon essential oils in laying hen diet showed significant positive effects on hen performance and egg production. Additionally, the different housing systems did not result in any positive or negative impact on these traits.

Abstract

Housing system and nutrition are non-genetic factors that can improve the well-being of animals to obtain higher quality products. A better understanding of how different housing systems and essential oils can influence the performance of layers is very important at the research and commercial levels. The current study aimed to investigate the effects of a housing system and dietary supplementation of rosemary and cinnamon essential oils on layers’ performance and egg quality. A factorial arrangement (2 × 3) was performed include two housing systems (floor and cage) and three different types of essential oils (0, 300 mg/kg diet of rosemary and 300 mg/kg diet of cinnamon essential oils) to study their effects on the productive performance, egg quality, immunity, oxidative stress and haematology of ISA brown laying hens during the production stages (from 28 to 76 weeks of age). Birds were randomly divided into two groups each comprising of 1500 birds; the first group was moved from the litter to reared laying cages while the second group was floor reared. Each group was randomly divided into three groups, the first was considered as a control group, the second treated with rosemary essential oil, and the third with cinnamon essential oil. The differences in egg production and weight, egg quality, feed intake and conversion, blood picture and chemistry, immunity, and antioxidant parameters between the different housing systems (floor and cage) were not significant at (p < 0.05 or 0.01). On the other hand, the egg production and weight, Haugh unit, feed intake and conversion, blood cholesterol, Alanine Aminotransferase (ALT), Aspartate Aminotransferase (AST), urea, Ca, P, immunity, and antioxidant parameters were significantly (p < 0.05 or 0.01) better in rosemary and cinnamon groups than in the control group. Furthermore, the results of dietary supplementation with rosemary and cinnamon were very close. Regarding egg production and weight, there were no significant differences due to the interactions. The differences in egg mass among the interactions were also not significant except at 68–76 weeks, where the cage × cinnamon group was the highest. Under the floor rearing system, birds that were fed a diet supplemented with or without essential oils (EOs) consumed more feed than those raised under the cage system. Regarding feed conversion rate (FCR), the differences among the interactions were not significant except at 44–52, 52–60 and 68–76 weeks, where the cage × cinnamon group was the lowest. Excluding glutathione peroxidase (GPx) activity (p < 0.001), all immunity and antioxidant indices were not statistically different as a consequence of the interaction among EOs and housing systems. Additionally, the highest levels of phosphorus were observed for layers fed diets enriched with cinnamon oil with the cage or floor system. In conclusion, the data suggested that supplementation of rosemary and cinnamon essential oils in laying hen diet showed significantly positive effects on hen performance and egg production. Cholesterol, liver and kidney functions, immunity, and antioxidant parameters improved with rosemary and cinnamon supplementation when compared to the control. Additionally, the different housing systems did not result in any positive or negative impact on these traits.

The use of bioactive properties of sage preparations to improve the storage stability of low-pressure mechanically separated meat from chickens2

The aim of this study was to determine the effect of Salvia officinalis L. (sage) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (MSM) from chickens stored at -18°C for 9 mo. Chilled low-pressure MSM coming from 4 production batches was obtained from the plant located in north-eastern Poland. All sage preparations-a water extract, ethanol extracts, and an essential oil-were prepared and added to the MSM under laboratory conditions. Five samples of low-pressure MSM were prepared that differed in terms of the type of sage preparation added: control-without addition of sage, WE-2.0% addition of water extract from sage, E40-2.0% addition of 40% (vol/vol) ethanol extract from sage, E70-2.0% addition of 70% (vol/vol) ethanol extract from sage, and EOS-0.1% addition of essential oil from sage. The MSM samples were assessed immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 mo of storage. The quality changes of MSM samples were determined on the basis of the thiobarbituric acid reactive substances (TBARS) index and microbial analyses. On the basis of the TBARS index it was proved that addition of essential oil and (40% and 70% (vol/vol)) as well as water extracts of sage significantly (P < 0.05) slowed down fat oxidation processes in low-pressure MSM from chickens. The growth of mesophilic aerobic bacteria and psychrotrophic bacteria, coliforms, and Enterobacteriaceae was significantly (P < 0.05) restricted by all sage preparations tested. The most effective inhibitory effect for groups of bacteria analyzed in this study was demonstrated by sage essential oil, despite insignificant (P > 0.05) differences between the preparations. In conclusion, it was found that sage preparations are rich in bioactive compounds. Due to their antioxidant and antibacterial properties, especially sage oil and ethanol extracts may be recommended as an auxiliary factor to prolong the storage stability of frozen, vacuum-packed low-pressure MSM from chickens.

Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage

The aim of this study was to evaluate the effectiveness of chitosan–tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.

Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pâtés was studied. In the studied pâtés, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pâté were prepared: CON, BHT, AN, FV and BB. Pâté samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 °C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pâté, except for the protein content, which resulted in a significant increase (≈2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.

Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability

BACKGROUND

There is an increase interest from food technologists in the improvement of the nutritional value of meat products, especially their lipid profile and shelf life. The aim of this study was to determine the effect of animal fat replacement with flaxseed oil (20%) and flaxseed extract addition (0.05%-0.25%) on changes in composition and stability of liver pâté lipid fractions.

RESULTS

Replacement of animal fat with flaxseed oil was observed to lower the saturated and monoenoic fatty acid in the product's fatty acid profile by around 12% and to raise the polyene fatty acid contribution by more than 70% when compared to the control. The replacement also resulted in enriching the pâté with phytosterols (β-sitosterol, campesterol, and cycloartenol). The addition of 0.05% and 0.10% ethanol flaxseed extract significantly slowed down lipid oxidation changes during storage of the pâté.

CONCLUSIONS

The study showed that a storage-stable meat product - liver pâté - characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry.

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

Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in the meat industry. These compounds are classified as Generally Recognized as Safe (GRAS), and their application single or combined with other essential oils, ingredients or preservation technologies have beneficial effects on meat products. Their activity depends on several parameters including their concentrations, their possible synergistic effects, and the extraction method used to obtain them. Although steam distillation is the most common industrial technique for essential oils extraction, novel technologies have been emerged to address the drawbacks of the traditional extraction method and to obtain high-quality essential oils. This paper provides an overview of the application of essential oils as potential substitutes for synthetic antioxidants in the meat industry, exploring their mechanism of action against oxidation reactions, and the effect of extraction methods on their effectiveness.

Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration

BACKGROUND

Following public concern on the use of synthetic food antioxidants, there is an increasing demand for the application of mixed or purified natural antioxidants to maintain quality of meat products quality during storage. The aim of this research was to investigate the effect of ethanolic extract of hawthorn berry, compared to butylated hydroxylanisole (BHA), on lipid peroxidation, myoglobin oxidation, protein electrophoresis pattern, consistency and firmness of minced pork during refrigeration at 4 °C, and to identify the relationship between chemical modifications and consistency variation.

RESULTS

After 6 days of refrigeration it was found that the thiobarbituric acid reactive substances value of minced pork containing 200 mg GAE kg^-1 total phenolics in minced meat (200 HP) was significantly lower (0.1543 ± 0.006 mg) compared to BHA-treated meat. The ratio of oxymyoglobin to metmyoglobin in treated minced pork was respectively 0.845 for 200 HP and 0.473 for BHA-treated minced meat. Concentrations of 100 HP or 300 HP will generate statistically higher firmness than BHA in minced pork.

CONCLUSION

Hawthorn berry ethanolic extract was more effective than BHA in reducing lipid oxidation and protein degradation, for maintaining firmness and consistency of minced pork during 6 days of refrigeration at 4 °C. © 2017 Society of Chemical Industry.

Molecular docking and antiamnesic effects of nepitrin isolated from Rosmarinus officinalis on scopolamine-induced memory impairment in mice

Rosmarinus officinalis has long been known as the herb of remembrance. The present study was undertaken to investigate the anti-amnesic effects of nepitrin isolated from Rosmarinus officinalis using in-vivo models of Y-maze and novel object recognition test (NORT) along with in vitro antioxidant and acetylcholinesterase (AChE) and buterylcholinesterase (BuChE) inhibition potential. Nepitrin showed a concentration dependent inhibition of AChE and BuChE enzymes with IC₅₀ values of 65 and 72μg/mL, respectively and antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) with IC₅₀ values 270 and 210μg/mL, respectively. In mice, nepitrin reversed the amnesia induced by scopolamine as indicated by a dose-dependent increase in spontaneous alternation performance in the Y-maze task (p <0.05 versus scopolamine) and increase in the discrimination index in the novel object recognition test (NORT) comparable to the standard drug donepezil 2mg/kg. Molecular docking studies were performed and the GlideScore of nepitrin was consistent with its experimental AChE inhibitory activities. Nepitrin occupied the same binding site forming similar interactions to those formed by donepezil in the crystal structure. Thus, nepitrin could provide a lead for the development of therapeutic agent useful in cognition and memory disorders such as Alzheimer's disease.

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

This study aimed to evaluate the effect of natural antioxidants in pork liver pâté manufactured with the combination of pork backfat, fish oil and olive oil. Phenolic composition of beer residue extract (BRE), chestnut leaves extract (CLE) and peanut skin extract (PSE) were identified and quantified. Four batches of pork liver pâté were produced: control, BRE, CLE and PSE. Pork liver pâté was evaluated for proximate composition, pH, instrumental colour, free fatty acid content, lipid-derived volatile compounds and lipid oxidation. The major compounds of BRE were benzoic acid and catechin (1.79 and 1.51 mg/L, respectively), in CLE were ellagic and gallic acid (10.26 and 2.70 mg/100 g fresh weight) and in PSE was catechin (20.66 mg/100 g dry weight). Proximate composition was similar for all batches. The pH values were not influenced by any natural antioxidant. Colour parameters were affected by storage time but slight differences were observed among batches. Lipid stability (TBARS and lipid-derived volatile compounds) was not remarkably affected by addition of natural extracts.

Technological aspects of horse meat products - A review

Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pâté) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pâtés. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.

Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties

The objective of this work was to study the effectiveness of extracts from hawberry (Crataegus monogyna Jacq.) to inhibit lipid oxidation and odor deterioration during processing of ready-to-eat (RTE) pork patties subjected to roasting (180 °C/16 min), chilling (10 days/+3 °C) and reheating in microwave (600 mW/1 min). Acetone extracts of hawberry were chosen based on their total phenolic content (1281.1 ± 84.8 mg gallic acid equivalent (GAE)/100 g fruit) and in vitro antiradical activity (DPPH) (53.33 ± 15.40 g equivalent Trolox per g of fruits). Pork patties treated with increasing concentrations of hawberry extract, 200 and 800 ppm GAE (T2 and T8, respectively) and a control group (T0) of samples, were analyzed for TBARS, volatile carbonyls and odor liking in a consumer test. Hawberry extracts significantly improved the oxidative stability of cooked pork patties keeping TBARS and hexanal counts at basal levels during the whole process. The addition of hawberry phenolic-rich extracts significantly improved the degree of consumer satisfaction regarding the odor of patties. In conclusion, the hawberry extract displayed potential usage as an ingredient with antioxidant properties for the manufacture of high-quality RTE meat products.