Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

Olivas-Méndez, Paulina; Chávez‐Martínez, América; Santellano‐Estrada, Eduardo; Guerrero, Luís; Sánchez‐Vega, Rogelio; Rentería‐Monterrubio, Ana Luisa; Chávez‐Flores, David; Tirado‐Gallegos, Juan Manuel; Méndez‐Zamora, Gerardo

doi:10.3390/foods11142018

Cited by 20 publications

(14 citation statements)

References 85 publications

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“…The antifungal effectiveness of tomato plant Alternaria leaf spot disease produced by essential oil-encapsulated lipid nanoemulsions ( 126 ). Natural ingredients i.e., rosemary essential oils and GO which limited the growth of aerobic microorganisms, S. aureus, Salmonella spp., B. thermosphacta , molds and yeasts, lactic acid bacteria and coliform that act natural preserve meat and meat products ( 127 ).…”

Section: Garlic Essential Oils: Their Composition and Propertiesmentioning

confidence: 99%

Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review

et al. 2023

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Garlic (Allium sativum) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments. Garlic has been studied for its medicinal and therapeutic effects in the treatment of various human diseases for a long time. Health benefits associated with the consumption of garlic are attributed to the various sulfur compounds present in it such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds which are all metabolized from alliin. Several researches in the literature have shown evidence that garlic exhibits antioxidant, antiviral, anti-microbial, anti-fungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties. The present review identifies and discusses the various health benefits associated with the consumption of garlic, its essential oil, and bioactive constituents, along with exploring the various snack-food products developed by incorporating garlic.

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Section: Garlic Essential Oils: Their Composition and Propertiesmentioning

confidence: 99%

Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review

et al. 2023

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“…Olivas‐Méndez et al. (2022) observed that beef hamburgers treated with chipotle pepper oleoresin reduced lipid oxidation and limited the growth of microorganisms (such as Brochothrix thermosphacta , S. aureus , Salmonella spp., lactic acid bacteria, coliforms, and molds and yeasts). Cabral et al.…”

Section: Discussion and Future Perspectivesmentioning

confidence: 99%

“…Further, pepper antioxidants also form important ingredients for food preservation due to their capacity to inhibit lipid oxidation and microbial growth. Olivas-Méndez et al (2022) observed that beef hamburgers treated with chipotle pepper oleoresin reduced lipid oxidation and limited the growth of microorganisms (such as Brochothrix thermosphacta, S. aureus, Salmonella spp., lactic acid bacteria, coliforms, and molds and yeasts). Cabral et al (2021) also reported the viability of using balloon pepper (C. baccatum var.…”

Section: Novel Product Formulations Of Pepper Antioxidantsmentioning

confidence: 99%

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Sanatombi

2023

Comp Rev Food Sci Food Safe

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The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre-and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.

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“…For example, in a study made by Olivas-Méndez et al the use of natural antioxidants derived from rosemary ( Rosmarinus officinalis ) and garlic ( Allium sativum ) essential oils along with chipotle pepper oleoresin ( Capsicum annum ) in beef hamburgers was evaluated. The researchers found that the addition of the aforementioned extracts improved the microbiological quality and inhibited the lipid oxidation of the beef hamburgers [ 59 ]. Similar research was carried out by Mostafa et al in which the addition of antioxidants derived from green coffee was compared with ascorbic acid in beef meatballs.…”

Section: Antioxidants Used In the Meat Industry—current Overviewmentioning

confidence: 99%

Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review

Petcu

Mihai

Tăpăloagă

et al. 2023

Foods

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The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest—the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors’ target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.

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Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

Cited by 20 publications

References 85 publications

Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review

Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review

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