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Jimoh OA, Akinleye SB, Simon CJ, Kayode AO, Akande MO, Ogunjobi TE, Tijani LT, Ayileye KT. Oxidative stability in meat (pectoralis major) of broiler orally supplemented with essential oils of allium sativum, Curcuma longa, Zingiber officinale, and Cinnamomum zeylanicum. Transl Anim Sci 2024; 8:txae073. [PMID: 38764465 PMCID: PMC11100428 DOI: 10.1093/tas/txae073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024] Open
Abstract
Lipid oxidation is a normal process in living muscles, but is escalated postmortem due to the loss of inherent antioxidant defense, which causes quality deterioration of meat. This study investigates the effects of essential oil (EO) supplementation to the drinking water of broiler chicken on physical properties, antioxidants, and lipid oxidation in Pectoralis major during frozen storage. Two hundred day-old chicks of arbo acre were allocated to five groups; control (T1) and the groups supplemented with: Allium sativum (T2), Curcuma longa (T3), Zingiber officinale (T4) and Cinnamomum zeylanicum (T5) at the level of 300ml/L into drinking water throughout a 49-d study. Thereafter, birds were slaughtered and breast meat excised for assessments during a 28-d storage period at 4 °C using standard procedure. The results show that cooking loss of Pectoralis major from T1 birds was not significantly (P > 0.05) different from that of T4, and were significantly higher than those of T2, T3, and T5 birds. Meat from T5 birds showed the lowest drip loss. The results for total antioxidant activity are not similar among sampling days. In general, control group showed inferior values, but T2 and T4 had greater values on days 0 and 28. The rate of lipid peroxidation increased with time; however, EOs administration markedly reduced the peroxidation rates compared to controls. The catalase activity of breast meat was significantly declined from day 14, but was enhanced as an effect of EO consumption especially in group T5 at 21 and 28 d. Supplementation of garlic, turmeric, and cinnamon EOs to broiler chickens increased glutathione peroxidase in breast meat on days 21 and 28, while turmeric EO enhanced superoxide dismutase up to 7 d. In conclusion, EOs are valuable supplements for broiler chickens and potent in enhancing meat quality and prolonging the shelf life.
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Affiliation(s)
| | | | - Chigozie Joy Simon
- Animal Production Technology Department, Federal Polytechnic Ado Ekiti, Ado Ekiti, Nigeria
| | | | - Mary Olajumoke Akande
- Animal Production Technology Department, Federal Polytechnic Ado Ekiti, Ado Ekiti, Nigeria
| | | | - Labeeb Taiwo Tijani
- Animal Production Technology Department, Federal Polytechnic Ado Ekiti, Ado Ekiti, Nigeria
| | - Kehinde Tosin Ayileye
- Animal Production Technology Department, Federal Polytechnic Ado Ekiti, Ado Ekiti, Nigeria
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Anjos da Silva L, Santos da Silva R, Rodrigues de Oliveira M, Guimarães AC, Takeara R. Chemical composition and biological activities of essential oils from Myrtaceae species growing in Amazon: an updated review. JOURNAL OF ESSENTIAL OIL RESEARCH 2023. [DOI: 10.1080/10412905.2023.2167880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Laenir Anjos da Silva
- Instituto de Ciências Exatas e Tecnologia, Universidade Federal do Amazonas, Itacoatiara, Brazil
| | - Roosalyn Santos da Silva
- Instituto de Ciências Exatas e Tecnologia, Universidade Federal do Amazonas, Itacoatiara, Brazil
| | | | | | - Renata Takeara
- Instituto de Ciências Exatas e Tecnologia, Universidade Federal do Amazonas, Itacoatiara, Brazil
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Gumus R, Gelen SU. Effects of dietary thyme and rosemary essential oils on performance parameters with lipid oxidation, water activity, pH, colour and microbial quality of breast and drumstick meats in broiler chickens. Arch Anim Breed 2023; 66:17-29. [PMID: 36687212 PMCID: PMC9850245 DOI: 10.5194/aab-66-17-2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 12/06/2022] [Indexed: 01/11/2023] Open
Abstract
This study was aimed at determining the effects of different doses of thyme essential oil (TEO) and rosemary essential oil (REO) incorporated into broiler rations on performance parameters, including body weight gain, feed intake and feed conversion rate, as well as on the quality criteria of breast and drumstick meat. The study material comprised of 400 three-day-old male Ross 308 chicks, which were assigned to five groups, each of 80 broilers. Each group was divided into four sub-groups of 20 animals. In this study, the feed rations provided to the control group and groups TEO-150, TEO-300, REO-100 and REO-200 were supplemented with 0, 150 mg kg - 1 TEO, 300 mg kg - 1 TEO, 100 mg kg - 1 REO and 200 mg kg - 1 REO, respectively. Fattening performance parameters were statistically similar in the control group and all trial groups ( P > 0.05 ). It was determined that, while dietary supplementation with TEO and REO significantly reduced total mesophilic aerobic bacteria (TMAB) counts throughout storage in drumstick meat and on days 0 and 8 of storage in breast meat ( P < 0.01 ), it showed variable effects on other microbial counts and during other time points in both breast meat and drumstick meat. Dietary supplementation with TEO and REO was ascertained not to affect the pH value of breast and drumstick meat and to show limited and variable effects on colour parameters and water activity throughout the storage period of breast and drumstick meat. In all groups supplemented with TEO and REO, the thiobarbituric acid reactive substance (TBARS) levels of drumstick meat were observed to have significantly decreased on days 0, 2 and 4 of storage ( P < 0.01 ). As a result, dietary supplementation with TEO and REO was determined to have a limited effect on performance parameters, but to improve the microbial quality of meat.
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Affiliation(s)
- Recep Gumus
- Department of Animal Nutrition and Nutritional Disorders, Faculty of
Veterinary Medicine, Sivas Cumhuriyet University, Sivas, 58140, Türkiye
| | - Sevda U. Gelen
- Department of Food Hygiene and Technology, Faculty of Veterinary
Medicine, Atatürk University, Erzurum, 25240, Türkiye
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Effects of garlic and lemon essential oils on performance, digestibility, plasma metabolite, and intestinal health in broilers under environmental heat stress. BMC Vet Res 2022; 18:430. [PMID: 36503512 PMCID: PMC9743731 DOI: 10.1186/s12917-022-03530-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Accepted: 11/24/2022] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND Natural feed additives play an important role in poultry production due to their safety and potential properties as an antioxidant and antimicrobial, as well as a growth stimulant. The present research was designed to assess the influence of dietary supplementation of either garlic, lemon essential oil, or their mixture on performance, nutrient digestibility, plasma constituents, immunity, and oxidative status, as well as intestinal development assessed by microbiota-histomorphology development in broilers under environmental heat stress. METHODS A total of 480 broiler chicks (Ross 308) at one-day-old were randomly divided into four groups (120 chicks/ group). The control group received the basal diet (CON), while the other three groups received the basal diet supplemented with 200 mg/kg garlic essential oil (GEO), 200 mg/kg lemon essential oil (LEO), and their mixture (GLO) 200 mg/kg diet, respectively for 35 days. RESULTS The obtained results revealed that broilers fed essential oils as a mixture or individually had an improvement in average body weight, feed conversion ratio, carcass dressing, and an increase in digestive enzymes activities compared to the control group, furthermore, there was a reduction in the mortality rate and abdominal fat content. Adding essential oils as a mixture or individually led to a decrease in (P < 0.05) blood plasma triglycerides, cholesterol, low-density lipoprotein, and an increase in high-density lipoprotein. Broilers fed diets supplemented with essential oils as a mixture or individually had higher values of superoxide dismutase and glutathione peroxidase; while plasma malondialdehyde was lower (P < 0.05) compared to the control diet. Moreover, there was a significant enhancement in intestinal microbial content, and intestinal histological status of chickens fed with essential oils. CONCLUSIONS Conclusively, including the mixture of essential oils improved performance, nutrient digestibility, and digestive enzymes activities. It also enhanced immunity, antioxidant state, and lipid profile, and gut microbiota- histomorphology in broilers. It was proposed that the broilers diet be supplemented with a mixture of essential oils to a mitigation of the effects of heat stress.
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Comparing the Effects of Thyme (Zataria multiflora) and Rosemary (Rosmarinus officinalis) Essential Oils on Microbiological, Physicochemical, and Sensory Properties of Vacuum-Packaged and Refrigerated Chicken Breast. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6125731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
This study aimed to compare the effects of thyme and rosemary essential oils (EOs) with vacuum packaging on shelf life extension and organoleptic properties of chicken breast meat. For this purpose, two concentrations of 0.1% and 0.3% (v/w) from thyme and rosemary EOs were added individually to fresh chicken breast samples, packed under vacuum conditions, and stored at 4°C for 12 days. All the samples were evaluated for microbiological, physicochemical, and sensory properties at 3-day intervals. The results showed that the thyme EO treatments, especially at 0.3% concentration, significantly reduced both total and psychrotrophic colony counts, and they were more effective in reducing microbial counts compared to rosemary EO treatments. Moreover, thyme EO significantly controlled Escherichia coli growth in treated samples. TBA values in treated samples with thyme EOs were significantly less than in rosemary EOs and control samples. Results indicated that rosemary EO treatments had the lowest pH during 12 days. Colorimetric and organoleptic analysis of the samples showed statistical differences on various days. In the EOs-treated chicken breasts, the color and texture of the samples improved compared to controls, but the taste and odor were not desired at the higher concentration of thyme and rosemary EOs.
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Fate of natural bacterial flora, and artificially inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken meat with added oregano oil or tannic acid alone or combined. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Rafeeq M, Bilal RM, Alagawany M, Batool F, Yameen K, Farag MR, Ali S, Elnesr SS, El-Shall NA. The use of some herbal plants as effective alternatives to antibiotic growth enhancers in poultry nutrition. WORLD POULTRY SCI J 2022. [DOI: 10.1080/00439339.2022.2108362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Majid Rafeeq
- Center for Advanced Studies in Vaccinology and Biotechnology University of Balochistan, Quetta, Pakistan
| | - Rana Muhammad Bilal
- Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Mahmoud Alagawany
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Fiza Batool
- Faculty of Agriculture, Department of Forestry, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Kashif Yameen
- Department of Poultry, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Mayada R. Farag
- Forensic Medicine and Toxicology Department, Veterinary Medicine Faculty, Zagazig University, Zagazig, Egypt
| | - Sher Ali
- Faculty of Animal Production & Technology, University of veterinary and Animal Sciences, Lahore, Pakistan
| | - Shaaban S. Elnesr
- Department of Poultry Production, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Nahed A. El-Shall
- Department of Poultry and Fish Diseases, Faculty of Veterinary Medicine, Alexandria University, Edfna, Egypt
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Al-Hijazeen M. Recommended Level of Rosemary Extract (<i>Rosmarinus officinalis</i> L.) Based on Lipid Oxidation, Total Volatiles, and Sensory Evaluation of Treated Cooked Chicken Meat. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-22-00034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Al-Hijazeen M. Lipid oxidation, total volatiles, and sensory evaluation of cooked chicken meat treated with <i>Origanum syriacum L.</i> essential oil. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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AL-HIJAZEEN M. The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57120] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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AL-HIJAZEEN M. Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked chicken meat. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.60720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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The effect of plant essential oils on physicochemical properties of chicken nuggets. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01204-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Al-Hijazeen MA, Al-Rawashdeh MS, Al-Rabadi GJ. Cooked broiler meat quality affected by different Mediterranean medicinal plants in the diet. Anim Biosci 2021; 35:290-298. [PMID: 34530510 PMCID: PMC8738939 DOI: 10.5713/ab.21.0264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 08/18/2021] [Indexed: 12/03/2022] Open
Abstract
Objective This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in combination: i) on cooked chicken meat quality and storage stability, ii) to compare this effect with those of the synthetic antioxidant butylated hydroxyanisole (BHA) and with the normal basic diet (Control: without supplements). Methods Broilers (140 birds) were raised for 21 days and then equally divided into five different treatment groups of 28 birds each. The dietary treatments were as follows: i) control; ii) germander (GER, 1.5%); iii) oregano (ORE, 2.5%); iv) combination of GER and ORE (CM, 1.5%, and 2.5%); v) BHA (0.02%). Meat patties from the five treatments were prepared, cooked, and stored at 4°C prior to analysis. During storage, samples were measured for thiobarbituric acid-reactive substances (TBARS) and total carbonyl levels at 0, 4, and 7 days. In addition, cooked thigh meat was prepared separately to evaluate cooking loss and sensory attributes. Results The CM dietary treatment showed the highest antioxidant effect, with decreasing TBARS values (breast and thigh meat) throughout the storage time (4 to 7 days). Furthermore, ORE showed a higher antioxidant effect, decreasing the rancidity development (TBARS values), compared to the GER during the storage period (days 0 to 7). The anti-carbonyl effect of the CM supplement was the highest among all treatments from day 0 to 7. Generally, the antioxidant effect of GER was lower compared to that of ORE and BHA alone. The CM treatment most significantly decreased off-odor and rancidity development, with the lowest oxidation odor scores. Conclusion The results indicate that the combination of oregano and germander in the diet of boilers improves meat quality and prolongs shelf life.
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Affiliation(s)
- Marwan A Al-Hijazeen
- Department of Animal Production, Faculty of Agriculture, Mutah University, Karak 61710, Jordan
| | - Mustafa S Al-Rawashdeh
- Department of Animal Production, Faculty of Agriculture, Mutah University, Karak 61710, Jordan
| | - Ghaid J Al-Rabadi
- Department of Animal Production, Faculty of Agriculture, Mutah University, Karak 61710, Jordan
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Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods 2021; 10:foods10092012. [PMID: 34574122 PMCID: PMC8468897 DOI: 10.3390/foods10092012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 01/04/2023] Open
Abstract
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.
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Alekseeva M, Zagorcheva T, Rusanova M, Rusanov K, Atanassov I. Genetic and Flower Volatile Diversity in Natural Populations of Origanum vulgare subsp. hirtum (Link) Ietsw. in Bulgaria: Toward the Development of a Core Collection. FRONTIERS IN PLANT SCIENCE 2021; 12:679063. [PMID: 34335650 PMCID: PMC8320660 DOI: 10.3389/fpls.2021.679063] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Accepted: 06/17/2021] [Indexed: 05/27/2023]
Abstract
We studied the genetic and flower volatile diversity in natural populations of Origanum vulgare subsp. hirtum (Link) Ietsw. in Bulgaria using simple sequence repeat (SSR) and sequence-related amplified polymorphism (SRAP) markers and gas chromatography/mass spectrometry (GC/MS) analysis of flower volatiles from individual plants. Two regions, including the Kresna Gorge and Eastern Rhodopes, typical for the species comprising eight populations and 239 individual plants were included in this study. An analysis with 11 SSR markers and eight SRAP primer combinations showed that SRAP markers were substantially more informative than the SSR markers and were further used for genetic diversity analysis. The results showed low-range to mid-range genetic differentiation between the populations with pairwise fixation index (Fst) values ranging between 0.0047 and 0.11. A total of 10 genetic clusters were identified. An analysis of the flower volatile diversity identified a total of 63 compounds with the vast majority of plants belonging to the carvacrol chemotype and just a single plant to the thymol chemotype. Large deviations were observed for individual compounds within each region as well as within the populations. Hierarchical clustering showed a clear sample grouping based on the two different regions. In addition, an in-depth analysis identified six major and 23 minor metabolite clusters. The overall data set and cluster analysis were further used for the development and testing of a simple and straightforward strategy for the selection of individual plants for the development of a core collection representing the sampled natural populations for this species in Bulgaria. The proposed strategy involves precise genetic clustering of the tested plants followed by the selection of a minimal set from each genetic cluster representing the different metabolite clusters. The selected core set was further compared with a core set extracted by the PowerCore software. A comparison of the genetic and metabolic affiliation of the members of both sets showed that the reported approach selected representatives from each genetic cluster and minor metabolic cluster, whereas some metabolic clusters were unrepresented in the PowerCore set. The feasibility and efficiency of applying the pointed strategy for the development of a core collection representing both the genetic and metabolite diversity of natural populations in aromatic and medicinal plants toward subsequent steps of selection and breeding are discussed.
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Jaspal MH, Ijaz M, Haq HAU, Yar MK, Asghar B, Manzoor A, Badar IH, Ullah S, Islam MS, Hussain J. Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111459] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Evaluation of Three Formulations of Essential Oils in Broiler Chickens under Cyclic Heat Stress. Animals (Basel) 2021; 11:ani11041084. [PMID: 33920255 PMCID: PMC8069685 DOI: 10.3390/ani11041084] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 12/18/2022] Open
Abstract
The objective of the present research was to assess the dietary supplementation of three formulations of essential oils (EO) in chickens under heat stress (HS). Day-of-hatch Cobb 500 chicks (n = 500) were randomly distributed into four groups: 1. HS control + control diets; 2. HS + control diets supplemented with 37 ppm EO of Lippia origanoides (LO); 3. HS + control diets supplemented with 45 ppm LO + 45 ppm EO of Rosmarinus officinalis (RO) + 300 ppm red beetroot; 4. HS + 45 ppm LO + 45 ppm RO + 300 ppm natural betaine. Chickens that received the EO showed significant (p < 0.05) improvement on BW, BWG, FI, and FCR compared to control HS chickens. Average body core temperature in group 3 and group 4 was significantly (p < 0.05) reduced compared with the HS control group and group 2. Experimental groups showed a significant reduction in FITC-d at 42 days, a significant increase in SOD at both days but a significant reduction of IFN-γ and IgA compared with HS control (p < 0.05). Bone mineralization was significantly improved by EO treatments (p < 0.05). Together these data suggest that supplemental dietary EO may reduce the harmful effects of HS.
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Silva MCAD, Leite JSF, Barreto BG, Neves MVDA, Silva AS, Viveiros KMD, Passos RSFT, Costa NP, Silva RVD, Cavalheiro CP. The impact of innovative gluten-free coatings on the physicochemical, microbiological, and sensory characteristics of fish nuggets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110409] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Pourashouri P, Shabanpour B, Heydari S, Raeisi S. Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110334] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Zwolan A, Pietrzak D, Adamczak L, Chmiel M, Kalisz S, Wirkowska-Wojdyła M, Florowski T, Oszmiański J. Effects of Nigella sativa L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109718] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Ramos M, Beltran A, Fortunati E, Peltzer M, Cristofaro F, Visai L, Valente AJ, Jiménez A, Kenny JM, Garrigós MC. Controlled Release of Thymol from Poly(Lactic Acid)-Based Silver Nanocomposite Films with Antibacterial and Antioxidant Activity. Antioxidants (Basel) 2020; 9:E395. [PMID: 32392898 PMCID: PMC7278659 DOI: 10.3390/antiox9050395] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/29/2020] [Accepted: 05/04/2020] [Indexed: 12/24/2022] Open
Abstract
Thymol and silver nanoparticles (Ag-NPs) were used to develop poly(lactic acid) (PLA)-based films with antioxidant and antibacterial performance. Different amounts of thymol (6 and 8 wt%) and 1 wt% Ag-NPs were added to PLA to produce the active films. Ag-NPs and thymol were successfully identified in the nanocomposite structures using spectroscopic techniques. A kinetic study was performed to evaluate the release of thymol and Ag-NPs from the nanocomposites to an aqueous food simulant (ethanol 10%, v/v) at 40 °C. The diffusion of thymol from the polymer matrix was affected by the presence of non-migrating Ag-NPs, which showed non-Fickian release behavior. The ternary system including 1 wt% Ag-NPs and 8 wt% thymol showed clear antibacterial performance by reducing the cell viability of Escherichia coli and Staphylococcus aureus by around 40% after 3 and 24 h of storage at 4, 25, and 37 °C compared to neat PLA. Significant antioxidant behavior of all active films was also confirmed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The obtained nanocomposite films based on PLA and the addition of Ag-NPs and thymol were proven to have combined antioxidant and antibacterial performance, with controlled release of thymol. These formulations have potential applications in the development of innovative and customized active packaging systems to increase the shelf-life of food products.
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Affiliation(s)
- Marina Ramos
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, 03080 Alicante, Spain; (A.B.); (A.J.); (M.C.G.)
| | - Ana Beltran
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, 03080 Alicante, Spain; (A.B.); (A.J.); (M.C.G.)
| | - Elena Fortunati
- Civil Environmental Engineering Department, University of Perugia, UdR INSTM, Strada di Pentima 4, 05100 Terni, Italy; (E.F.); (J.M.K.)
| | - Mercedes Peltzer
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Buenos Aires B1876BXD, Argentina;
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Autónoma de Buenos Aires (CABA) C1425FQB, Argentina
| | - Francesco Cristofaro
- Department of Molecular Medicine, Center for Health Technologies (C.H.T.), UdR INSTM, University of Pavia, 27100 Pavia, Italy; (F.C.); (L.V.)
| | - Livia Visai
- Department of Molecular Medicine, Center for Health Technologies (C.H.T.), UdR INSTM, University of Pavia, 27100 Pavia, Italy; (F.C.); (L.V.)
- Department of Occupational Medicine, Toxicology and Environmental Risks, Istituti Clinici Scientifici (ICS) Maugeri, Società Benefit S.p.A IRCCS, 27100 Pavia, Italy
| | - Artur J.M. Valente
- Department of Chemistry, University of Coimbra, CQC, 3004-535 Coimbra, Portugal;
| | - Alfonso Jiménez
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, 03080 Alicante, Spain; (A.B.); (A.J.); (M.C.G.)
| | - José María Kenny
- Civil Environmental Engineering Department, University of Perugia, UdR INSTM, Strada di Pentima 4, 05100 Terni, Italy; (E.F.); (J.M.K.)
| | - María Carmen Garrigós
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, 03080 Alicante, Spain; (A.B.); (A.J.); (M.C.G.)
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Napoli E, Siracusa L, Ruberto G. New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family. Chem Biodivers 2020; 17:e1900677. [PMID: 31967708 DOI: 10.1002/cbdv.201900677] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Accepted: 01/21/2020] [Indexed: 12/13/2022]
Abstract
Lamiaceae is one of the largest families of flowering plants comprising about 250 genera and over 7,000 species. Most of the plants of this family are aromatic and therefore important source of essential oils. Lamiaceae are widely used as culinary herbs and reported as medicinal plants in several folk traditions. In the Mediterranean area oregano, sage, rosemary, thyme and lavender stand out for geographical diffusion and variety of uses. The aim of this review is to provide recent data dealing with the phytochemical and pharmacological studies, and the more recent applications of the essential oils and the non-volatile phytocomplexes. This literature survey suggests how the deeper understanding of biomolecular processes in the health and food sectors as per as pest control bioremediation of cultural heritage, or interaction with human microbiome, fields, leads to the rediscovery and new potential applications of well-known plants.
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Affiliation(s)
- Edoardo Napoli
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
| | - Laura Siracusa
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
| | - Giuseppe Ruberto
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
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Moosavi‐Nasab M, Asgari F, Oliyaei N. Quality evaluation of surimi and fish nuggets from Queen fish ( Scomberoides commersonnianus). Food Sci Nutr 2019; 7:3206-3215. [PMID: 31660134 PMCID: PMC6804757 DOI: 10.1002/fsn3.1172] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 11/04/2018] [Accepted: 01/25/2019] [Indexed: 11/26/2022] Open
Abstract
The purpose of this study was formulation and evaluation of physicochemical properties of fish and surimi nuggets prepared from Queen fish (Scomberiodes commersonnianus) during 90 days of storage. Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. The titratable acidity, peroxide, and TBA values for fish nuggets were significantly higher than surimi nuggets during frozen storage (p < .05). Moreover, the textural properties of the products exhibited more firmness of surimi nuggets before cooking compared with fish nuggets (p < .05) and more firmness of fish nuggets after cooking compared with surimi one (p < .05). Furthermore, surimi nuggets were lighter and had lower total bacterial counts rather than fish nuggets during frozen storage (p < .05). SDS-PAGE of the samples during storage exhibited more intensity of the bands related to α-actinin, actin, and β-tropomyosin in surimi nuggets compared with that for fish nuggets. Moreover, the sensory evaluation showed that acceptability of surimi nuggets was more than that for fish nuggets after frozen storage. These results showed that surimi nuggets had higher quality indicators rather than fish nuggets.
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Affiliation(s)
- Marzieh Moosavi‐Nasab
- Seafood Processing Research Group, School of AgricultureShiraz UniversityShirazIran
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Foroogh Asgari
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Najme Oliyaei
- Seafood Processing Research Group, School of AgricultureShiraz UniversityShirazIran
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
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Huang X, Ahn DU. Lipid oxidation and its implications to meat quality and human health. Food Sci Biotechnol 2019; 28:1275-1285. [PMID: 31695926 PMCID: PMC6811465 DOI: 10.1007/s10068-019-00631-7] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/10/2019] [Accepted: 05/22/2019] [Indexed: 12/16/2022] Open
Abstract
Lipid oxidation not only negatively influences the sensory characteristics but also the functional characteristics of meat. During the process, various primary and secondary by-products are formed depending upon the types of fatty acids, oxygen availability, and the presence of pro- and antioxidants. Some of the lipid oxidation products only influence the quality of meat but others are implicated to various diseases and human health. Therefore, prevention of lipid oxidation in meat is important for meat quality and for human health as well. The imbalance of oxidants and antioxidants that favors oxidants in the biological system is called oxidative stress in the body. Although the body is equipped with defense enzymes and antioxidant compounds, there are many sources of oxidants or free radicals that can destroy the oxidants/antioxidants balance. Therefore, supply of extra antioxidants through food can help maintaining the balance in favor of antioxidants and help preventing various diseases and malfunctions of our body.
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Affiliation(s)
- Xi Huang
- College of Food Science and Technology, Huazhong Agricultural University, Egg Processing Technology Local Joint National Engineering Research Center, National R&D Center for Egg Processing, Wuhan, 430070 Hubei China
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011 USA
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25
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Boskovic M, Glisic M, Djordjevic J, Starcevic M, Glamoclija N, Djordjevic V, Baltic MZ. Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere. J Food Sci 2019; 84:2467-2474. [PMID: 31449337 DOI: 10.1111/1750-3841.14788] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 07/03/2019] [Accepted: 07/29/2019] [Indexed: 02/07/2023]
Abstract
The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O2 /50%CO2 /20%N2 ) was evaluated within 15 days of refrigeration (3 ± 1 °C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks' storage. PRACTICAL APPLICATION: The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.
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Affiliation(s)
- Marija Boskovic
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
| | - Milica Glisic
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
| | - Jasna Djordjevic
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
| | - Marija Starcevic
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
| | - Natasa Glamoclija
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
| | - Vesna Djordjevic
- Inst. of Meat Hygiene and Technology, Kacanskog 13, Belgrade, Serbia
| | - Milan Z Baltic
- Faculty of Veterinary Medicine, Univ. of Belgrade, Bulevar oslobodjenja 18, 11000, Belgrade, Serbia
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Koss-Mikołajczyk I, Baranowska M, Todorovic V, Albini A, Sansone C, Andreoletti P, Cherkaoui-Malki M, Lizard G, Noonan D, Sobajic S, Bartoszek A. Prophylaxis of Non-communicable Diseases: Why Fruits and Vegetables may be Better Chemopreventive Agents than Dietary Supplements Based on Isolated Phytochemicals? Curr Pharm Des 2019; 25:1847-1860. [DOI: 10.2174/1381612825666190702093301] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Accepted: 06/20/2019] [Indexed: 12/23/2022]
Abstract
The World Health Organization (WHO) report from 2014 documented that non-communicable socalled civilization diseases such as cardiovascular disease, chronic respiratory diseases, cancer or type 2 diabetes are responsible for over 50% of all premature deaths in the world. Research carried out over the past 20 years has provided data suggesting that diet is an essential factor influencing the risk of development of these diseases. The increasing knowledge on chemopreventive properties of certain food ingredients, in particular, those of plant origin, opened the discussion on the possibility to use edible plants or their active components in the prevention of these chronic diseases. Health-promoting properties of plant foods are associated with the presence of secondary metabolites that can affect many biological mechanisms of critical importance to the proper functioning of the human organism. Particularly, there have been numerous investigations indicating strong physiological effects of bioactive plant phenols belonging to the flavonoid family. These observations initiated mass production of dietary supplements containing flavonoids commercialized under the name antioxidants, even if their chemical properties did not justify such a term. However, epidemiological studies revealed that isolated bioactive phytochemicals are not as effective as fruits and vegetables containing these substances whereas they are of interest of the functional food industry. In this paper, the critical assessment of reasons for this turn of events has been attempted and the concept of food synergy has been suggested as a future strategy of dietary chemoprevention.
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Affiliation(s)
- Izabela Koss-Mikołajczyk
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdansk, Poland
| | - Monika Baranowska
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdansk, Poland
| | - Vanja Todorovic
- Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Studentski trg 1, Beograd, GabrielaNarutowicza 11/12, 80-233, Gdanski, Serbia
| | - Adriana Albini
- Department of Medicine and Surgery, University of Milano-Bicocca, Milan, Italy
| | | | | | | | - Gérard Lizard
- BioPeroxIL Laboratory, Universite de Bourgogne-Franche Comte, France
| | | | - Sladjana Sobajic
- Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Studentski trg 1, Beograd, GabrielaNarutowicza 11/12, 80-233, Gdanski, Serbia
| | - Agnieszka Bartoszek
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdańsk University of Technology, Gdansk, Poland
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AL-HIJAZEEN M, AL-RAWASHDEH M. Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/1678-457x.24817] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Shange N, Makasi T, Gouws P, Hoffman LC. Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil. Meat Sci 2019; 148:88-95. [DOI: 10.1016/j.meatsci.2018.10.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/11/2018] [Accepted: 10/16/2018] [Indexed: 11/26/2022]
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29
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Bellés M, Alonso V, Roncalés P, Beltrán JA. Sulfite-free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:464-472. [PMID: 29926929 DOI: 10.1002/jsfa.9208] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 06/14/2018] [Accepted: 06/14/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Sulfite is commonly used to preserve lamb burger meat in the EU. Nevertheless, its consumption has been related to certain health problems, which has increased consumer demand for sulfite-free products. Natural compounds with antioxidant and antimicrobial properties may be a feasible alternative to preserve lamb burger meat. This study evaluated the antimicrobial and antioxidant properties of carvacrol, green tea and their combination in preserving lamb burger meat. Their effect was also compared with that of 400 ppm sulfite. RESULTS Lamb burger meat was mixed with different concentrations of the extracts, packaged aerobically and displayed for 8 days at 4 °C. Total polyphenols, thiobarbituric acid reactive substances, colour, and microbial and sensory analyses were performed. Both green tea and carvacrol avoided lipid oxidation even at 300 ppm, while only carvacrol, which showed a concentration-dependent action, delayed discolouration and microbial growth. Carvacrol and green tea also limited the development of oxidation odour and flavour, but the former brought about herbal odours and flavours to the meat. On the other hand, sulfite provided a higher colour stability and lower microbial counts than both natural compounds but presented a higher lipid oxidation. CONCLUSION Carvacrol seems to be a promising alternative to replace sulfite in lamb burger meat, whereas green tea should be combined with an antimicrobial agent. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Marc Bellés
- Grupo de Investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Veronica Alonso
- Grupo de Investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Pedro Roncalés
- Grupo de Investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
| | - Jose A Beltrán
- Grupo de Investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain
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30
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Tauer SK, Holt JP, Underwood KR, Levesque CL, Thaler RC. Performance, Histology, and Meat Quality of Coccidiosis-Challenged Broilers Fed Essential Oils. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.07.0019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
An experiment was conducted to determine the effects of Ralco’s Microfused Essential Oils (MEO) on growth, jejunal histology, and meat quality of coccidiosis-challenged broilers. Day old broilers (n = 768; 64 pens; 12 broilers/pen) were randomly allotted to 1 of 5 dietary treatments fed in 4 phases: starter (d0–16), grower (d17–27), finisher (d28–34), and withdrawal (d35–41). Diets were a corn-soybean meal basal diet (CON), CON+BMD50/Coban90 at 55/121, 250/550, 250/495 and 0 mg/kg (ANTI), CON+MEO at 375, 250, 125, and 100 mg/kg (MEOD), CON+MEO at constant 500 mg/kg (MEO500), and CON+MEO at constant 250 mg/kg (MEO250). Broilers were offered a 10X dose of a coccidiosis vaccine on d 3, 15, 22, and 29. On d 14, jejunal histology was measured. Two broilers per pen were harvested on d 41 and breast pH was measured. Rancidity compounds (TBARS) were measured on whole breasts at d 7 postmortem and ground thighs on d 0, 3, 5, and 7 postmortem. Overall, MEO250-fed broilers had a tendency for greater gain over CON-fed (63.6 vs. 61.3 ± 0.87 g; P < 0.08). MEOD-fed broilers tended to have greater villus height compared to MEO500-fed (806.6 vs. 716.3 ± 27.7 μm; P = 0.09. No differences were observed for pH or TBARS of breasts (P > 0.05). There were differences in L*, a*, and b* color values of breasts and there was an interaction for color values of thighs. ANTI, MEO500, and MEO250 had decreased TBARS values for thighs compared to CON at d 7 postmortem (P ≤ 0.05). Overall, growth performance of MEO250 was not different than ANTI during peak challenge (P > 0.05). MEO250 could improve growth performance and meat quality when broilers are subjected to a coccidiosis disease challenge.
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31
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Al-Hijazeen M. Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2019. [DOI: 10.1590/1806-9061-2017-0719] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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AL-HIJAZEEN M. Effect of direct adding oregano essential oil (Origanum syriacum L.) on quality and stability of chicken meat patties. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/1678-457x.17117] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Khayyat SA, Roselin LS. Recent progress in photochemical reaction on main components of some essential oils. JOURNAL OF SAUDI CHEMICAL SOCIETY 2018. [DOI: 10.1016/j.jscs.2018.01.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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34
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Stojanović-Radić Z, Pejčić M, Joković N, Jokanović M, Ivić M, Šojić B, Škaljac S, Stojanović P, Mihajilov-Krstev T. Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Pisoschi AM, Pop A, Georgescu C, Turcuş V, Olah NK, Mathe E. An overview of natural antimicrobials role in food. Eur J Med Chem 2017; 143:922-935. [PMID: 29227932 DOI: 10.1016/j.ejmech.2017.11.095] [Citation(s) in RCA: 201] [Impact Index Per Article: 28.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Accepted: 11/28/2017] [Indexed: 02/07/2023]
Abstract
The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs.
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Affiliation(s)
- Aurelia Magdalena Pisoschi
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania.
| | - Aneta Pop
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania
| | - Cecilia Georgescu
- "Lucian Blaga" University of Sibiu, Faculty of Agriculture Science, Food Industry and Environmental Protection, Dr. I. Ratiu str.7-9, 550012, Sibiu, Romania
| | - Violeta Turcuş
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania
| | - Neli Kinga Olah
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania
| | - Endre Mathe
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania; University of Debrecen, Faculty of Agriculture and Food Sciences and Environmental Management, Institute of Food Technology, Böszörményi út 138, H-4032, Debrecen, Hungary
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Catarino MD, Alves-Silva JM, Fernandes RP, Gonçalves MJ, Salgueiro LR, Henriques MF, Cardoso SM. Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.054] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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37
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Nieto G. Biological Activities of Three Essential Oils of the Lamiaceae Family. MEDICINES (BASEL, SWITZERLAND) 2017; 4:E63. [PMID: 28930277 PMCID: PMC5622398 DOI: 10.3390/medicines4030063] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 08/14/2017] [Accepted: 08/16/2017] [Indexed: 11/16/2022]
Abstract
Herbs and spices have been used since ancient times to improve the sensory characteristics of food, to act as preservatives and for their nutritional and healthy properties. Herbs and spices are generally recognized as safe (GRAS) and are excellent substitutes for chemical additives. Essential oils are mixtures of volatile compounds obtained, mainly by steam distillation, from medicinal and aromatic plants. They are an alternative to synthetic additives for the food industry, and they have gained attention as potential sources for natural food preservatives due to the growing interest in the development of safe, effective, natural food preservation. Lamiaceae is one of the most important families in the production of essential oils with antioxidants and antimicrobial properties. Aromatic plants are rich in essential oils and are mainly found in the Mediterranean region, where the production of such oils is a profitable source of ecological and economic development. The use of essential oils with antimicrobial and antioxidant properties to increase the shelf life of food is a promising technology, and the essential oils of the Lamiaceae family, such as rosemary, thyme, and sage, have been extensively studied with respect to their use as food preservatives. Regarding the new applications of essential oils, this review gives an overview of the current knowledge and recent trends in the use of these oils from aromatic plants as antimicrobials and antioxidants in foods, as well as their biological activities, future potential, and challenges.
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Affiliation(s)
- Gema Nieto
- Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
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38
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Arshad MS, Imran A, Nadeem MT, Sohaib M, Saeed F, Anjum FM, Kwon JH, Hussain S. Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants. Lipids Health Dis 2017; 16:108. [PMID: 28595582 PMCID: PMC5465442 DOI: 10.1186/s12944-017-0496-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Accepted: 05/24/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Current day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic acid on the quality characteristics, antioxidant status, fatty acid profile, and sensory attributes of chicken nuggets. METHODS Six types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with wheat germ oil (WGO), which is a rich natural source of α-tocopherol (AT), diet with added AT or α-lipoic acid (ALA), diet with a combination of either ALA and WGO (ALA + WGO) or ALA and synthetic AT (ALA + AT). ALA has great synergism with synthetic as well as natural AT (WGO). RESULTS The diet with WGO and ALA showed the best potential with respect to both antioxidant activity and total phenolic content. HPLC results revealed that the chicken nuggets made from WGO + ALA group showed maximum deposition of AT and ALA. The stability of the nuggets from control group was found to be significantly lower than that of nuggets from the WGO + ALA group. Total fatty acid content too was higher in the nuggets from this group. The poly unsaturated fatty acids (PUFA) were found to be higher in the nuggets from the groups fed with a combination of natural and synthetic antioxidants. CONCLUSION It is concluded that the combination of natural and synthetic antioxidants in the animal feed exerts a synergistic effect in enhancing the stability and quality of chicken nuggets.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan. .,School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea.
| | - Ali Imran
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Muhammad Tahir Nadeem
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Faqir Muhammad Anjum
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea
| | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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