Black chokeberry (
            <i>Aronia melanocarpa</i>
            L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

Tamkutė, Laura; Vaicekauskaitė, Rūta; Gil, Beatriz Melero; Carballido, Jordi Rovira; Venskutonis, Petras Rimantas

doi:10.1111/jfpp.15220

Cited by 16 publications

(7 citation statements)

References 51 publications

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“…The AN study showed that during storage there is a gradual accumulation of triglyceride decay products, which, by the end of the shelf life, reach the maximum value consistent with data reported in [35]. A comparative analysis of the effectiveness of various antioxidants revealed that the greatest positive effect on suppression of the primary stage of oxidation is provided by the extract of chokeberry at a concentration of 0.5 %.…”

Section: Discussion Of Results Of Studying the Effect Of Berry Extrac...supporting

confidence: 83%

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

Pasichnyi

Bozhko

Tischenko

et al. 2022

EEJET

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In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a polycomponent composition of raw materials includes semi-fat pork with muscle tissue, tendon-free lean pork, tendon-free Muscovy duck meat, side pork, hydrated bamboo fiber. Berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) at concentrations of 0.2–0.5 % to the weight of crude minced meat were added to the examined samples of minced meat. Sample No. 1 was a control, that is, made without the addition of extracts of berries. During the storage of products with extracts, an acidic number, a peroxide number, a thiobarbituric number, and the predefined indicators of microbiological safety were determined. The addition of chokeberry extract in the amount of 0.2–0.5 % to the minced meat weight significantly slows down the hydrolytic oxidation of lipids in finished products, effectively inhibits the peroxide oxidation of fat. The use of blackcurrant extract also has an antioxidant effect but is weaker. Stabilizing the peroxide oxidation of lipids in half-smoked sausages has the effect of inhibiting the formation of secondary oxidation products, which is confirmed by the results reported here. The amount of secondary oxidation products was the smallest at the end of the shelf life of the product with a concentration of chokeberry extract of 0.5 % and was 0.197±0.001 mg MA/kg, which is 3.74 times lower than that in the control. The addition of extracts of chokeberry and black currant reduces microbiological contamination and has a bacteriostatic effect. The most effective is the introduction of chokeberry extract in the amount of 0.05 %, which reduces the oxidative damage to fat by more than three times.

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Section: Discussion Of Results Of Studying the Effect Of Berry Extrac...supporting

confidence: 83%

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

Pasichnyi

Bozhko

Tischenko

et al. 2022

EEJET

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“…High initial values (>4 log cfu/g of bacteria) of AMB (day 0) in the control sample could be due to natural chicken meat contamination. Tamkutė et al [ 28 ] indicated that the scientific community established that meat products are not suitable for consumption when AMB reaches 7–8 log cfu/g. C and J samples reached 8 log ufc/mL after 4 days of storage, while samples with extract (E and EJ) did not exceed these counts until day 7.…”

Section: Resultsmentioning

confidence: 99%

“…Moreira et al [ 28 ] indicated in their work on the Simira genus that there is still little published information on the phytochemical study of some species, but they found extracts of Simira glaziovii and Simira sampaioana with antimicrobial effect and MIC greater than 100 μg/mL against Mycobacterium fortuitum , Mycobacterium tuberculosis , and Mycobacterium kansasii . Wright et al [ 37 , 38 ] mentioned that the methanolic extracts of Terminalia ferdinandiana , Kunzea pomifera , Acronychia acidula , Citrus glauca , and Solanum aviculare and the aqueous extracts of K. pomifera , C. glauca , and Davidsonia pruriens showed inhibition against Shew.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

Reyes

Diez

Melero

et al. 2022

Foods

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The objective of this work was to evaluate the antimicrobial potential of different extracts of Simira ecuadorensis, a characteristic plant of Ecuador, and to validate its potential as a food preservative. Four extracts referred to as ethanol, ethanol-water (50:50 v/v), spray-dried, and freeze-dried were obtained under different processes. Initially, their antimicrobial activities were evaluated against a wide group of microorganisms consisting of 20 pathogenic and spoilage microbial strains found in foods through the agar diffusion method. Then, the extracts with the best yields and antimicrobial properties against microorganisms of greatest interest were selected to determine their effect on model foods preserved under normal commercial conditions through challenge tests. Spray-dried and ethanol-water extracts were tested for their ability to inhibit C. jejuni in chicken model products, where is a common pathogen and Shew. putrefaciens in fish model products as it is a spoilage microorganism frequently found in fish. One solid and one liquid were chosen as model foods: burger and broth, respectively. Campylobacter jejuni and Shewanella putrefaciens were effectively inhibited by the four extracts with minimum inhibitory concentration (MIC) of 80 mg/mL. Bacillus cereus, Yersinia enterocolitica, Clostridium perfringens, and Leuconostoc mesenteroides were also inhibited by ethanolic extract. The ethanol-water extract showed greater antimicrobial activity in fish products, whereas spray-dried extract had low growth inhibition of C. jejuni in chicken burgers; however, it was quite effective on C. jejuni in broth. The spray-dried extract significantly decreased the pH of the chicken burgers, while the ethanolic extract had a slight impact on the pH of the fish burgers. The presence of antibacterial effects revealed that the S. ecuadorensis extracts could be potentially used in food preservation and as a natural antimicrobial.

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“…The authors observed that chokeberry pomace extract efficiently reduced lipid oxidation in pork burgers during cold storage for 16 days. In conclusion, the authors suggested that chokeberry pomace extract could be used as an effective natural additive in pork products and as a promising ingredient to improve the health benefits of meat products [18,78].…”

Section: Natural Extracts Obtained By Sfe and Their Application In Me...mentioning

confidence: 94%

Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products

et al. 2022

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Supercritical fluid extraction (SFE) has been recognized as the green and clean technique without any negative impact on the environment. Although this technique has shown high selectivity towards lipophilic bioactive compounds, very few case studies on the application of these extracts in final products and different food matrices were observed. Considering the recent developments in food science and the increasing application of supercritical extracts in meat products in the last decade (2012–2022), the aim of this manuscript was to provide a systematic review of the lipid extracts and bioactives successfully obtained by supercritical fluid extraction and their application in meat products as antioxidant and/or antimicrobial agents. Lipophilic bioactives from natural resources were explained in the first step, which was followed by the fundamentals of supercritical fluid extraction and application on recovery of these bioactives. Finally, the application of natural extracts and bioactives obtained by this technique as functional additives in meat and meat products were thoroughly discussed in order to review the state-of-the-art techniques and set the challenges for further studies.

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Black chokeberry ( Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

Cited by 16 publications

References 51 publications

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products

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