Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

Pateiro, Mirian; Munekata, Paulo E.S.; Sant’Ana, Anderson S.; Domínguez, Rubén; Rodrı́guez-Lázaro, David; Lorenzo, José M.

doi:10.1016/j.ijfoodmicro.2020.108966

Cited by 194 publications

(154 citation statements)

References 113 publications

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“…Anthocyanin, tannin, and flavonoids are considered as high antioxidant agents, and these components are abundant in natural plants [ 60 ]. Essential oils obtained from plants such as Lamiaceae , Lauraceae , Myristiceae , Myrtaceae , Umbelliferae/Apiaceae , and Zingiberaceae families have applications as antimicrobial agents [ 60 , 61 ]. To improve the activation of these components, active films and encapsulation processing are also applied [ 61 ].…”

Section: Salt Substitutes In Meat Productsmentioning

confidence: 99%

“…Essential oils obtained from plants such as Lamiaceae , Lauraceae , Myristiceae , Myrtaceae , Umbelliferae/Apiaceae , and Zingiberaceae families have applications as antimicrobial agents [ 60 , 61 ]. To improve the activation of these components, active films and encapsulation processing are also applied [ 61 ]. Changes in the shape of salt crystals are other methods of reducing salt content, as different ion diffusion levels and the rapid action of the modified salt in a meat network could lead to an enhancement of the salty taste [ 62 ].…”

Section: Salt Substitutes In Meat Productsmentioning

confidence: 99%

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Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Kim

Yong

Jung

et al. 2021

Foods

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In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

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Section: Salt Substitutes In Meat Productsmentioning

confidence: 99%

Section: Salt Substitutes In Meat Productsmentioning

confidence: 99%

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Kim

Yong

Jung

et al. 2021

Foods

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“…Finally, herba of Peucedanum luxurians was studied phytochemically before, as a source of rare bioactive furanocourmarins with unique structures by our scientific team [3,[6][7][8], while its volatiles have never been studied until now. P luxurians is an endemic plant from Armenia, growing in the area around Mount Ararat [31].…”

Section: Chemical Analysismentioning

confidence: 99%

“…Plants of the Apiaceae family are used widely in folk medicine for the treatment of several human ailments [5]. In several scientific studies, they have shown antimicrobial and antioxidant activity, and they are considered as promising sources of bioactive agents [5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Volatiles from Selected Apiaceae Species Cultivated in Poland—Antimicrobial Activities

et al. 2021

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As part of our ongoing research on phytoconstituents that can act as promising antimicrobial agents, the essential oils of nine selected Apiaceae plants, cultivated in Poland, were studied. The volatiles of the aerial parts with fruits (herba cum fructi) of Silaum silaus, Seseli devenyense, Seseli libanotis,Ferula assa-foetida, Glehnia littoralis and Heracleum dulce, in addition to the fruits (fructi) of Torilis japonica and Orlaya grandiflora as well as of the aerial parts (herba) of Peucedanum luxurians were investigated through Gas Chromatography–Mass Spectrometry to identify more than 60 different metabolites. The essential oils from S. devenyense, H. dulce, T. japonica and P. luxurians are reported for the first time. All examined species were also assayed for their antimicrobial activities against several human pathogenic Gram-positive and -negative bacteria and fungi. The species H. dulce, S. devenyense and S. libanotis exerted the strongest antimicrobial activity, mostly against Gram-positive bacteria strains (MIC values 0.90–1.20 mg/mL). To the best of our knowledge, this is the first attempt to determine the antimicrobial activity of the above Apiaceae species.

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“…Using natural antimicrobial compounds in packaging structures displays higher efficacy in comparison to direct use in the food matrix as an ingredient. The higher efficacy of active antimicrobial packaging may be attributed to the exposure of the food surface (where the risk of contamination is high) to antimicrobial compounds [ 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage

Alirezalu

Yaghoubi

Poorsharif

et al. 2021

Foods

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The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.

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Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

Cited by 194 publications

References 113 publications

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Volatiles from Selected Apiaceae Species Cultivated in Poland—Antimicrobial Activities

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage

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