Characteristics of water and ethanolic extracts of Scutellaria baicalensis root and their effect on color, lipid oxidation, and microbiological quality of chicken meatballs during refrigerated storage

Abstract

One of the reasons for the limited refrigerated shelf life of meat products is the susceptibility of its fat to oxidative changes. To prevent these effects, antioxidants are used, which can be either synthetic or of natural origin. Due to the potential adverse health effects of synthetic antioxidants and the negative perception of consumers, there is a growing interest in the use of antioxidants of natural origin (Kumar et al., 2015; Riberio et al., 2019). Natural antioxidants can be found in any plant part such as fruits, seeds, leaves, peels, and roots. Most of them are phenolic compounds, among which are tocopherols, flavonoids, and phenolic acids. Recently, there has been increase in the number of studies on flavonoids as potential antioxidant and antimicrobial agents. Herbs, spices, and many plant extracts are important sources of flavonoids and can potentially improve the safety and overall quality of poultry products

Herb‐Functionalized Chronic Wound Dressings for Enhancing Biological Functions: Multiple Flavonoids Coordination Driven Strategy

“…In recent decades, many studies have examined the potential hepato‐ and neuro‐protective, antitumor, antimicrobial, anti‐inflammatory, antioxidative, and antiviral effects of extracts gained from S. baicalensis . [ 35,36 ] Benefiting from the multiple therapeutic effects of S. baicalensis , the ingredients with anti‐inflammatory, antimicrobial, and anti‐oxidant properties were obtained. The main bioactive flavonoids (baicalein, baicalin, wogonin, and wogonoside) and flavones such as baicalin methyl ester, oroxin B, 4'‐hydroxywogonin, 7‐O‐methylbaicalein, tenaxin I, skullcapflavone II) were detected by UPLC/MS (Figures S7 and S8, Supporting Information).…”

Effect of <i>Althaea rosea</i> flower gum loaded with <i>Thymbra spicata</i> (Zahter) essential oil coating on shelf life and quality of beef patties (Koefte) during cold storage

“…In addition to the negative bacterial effect, lipid oxidation that may occur due to the sensitivity of meat fat to oxidative changes is an important chemical reaction that reduces the nutritional value of meat and meat products. Natural or synthetic antioxidants can be used to prevent and/or minimize these effects [3].…”

“…Toxic and carcinogenic effects that may be caused by synthetic preservatives overshadow the expected antimicrobial and antioxidant effects. In this context, essential oils (EOs) obtained from various aromatic and medicinal plants stand out as one of the most promising alternatives due to their strong antimicrobial and antioxidant effects [3]. One of these plants, Thymbra spicata (Lamiaceae) (T. spicata), also known as Zahter, is a plant with economic value used as a spice in foods and traditional medicine, widely found in Southeastern Anatolia and Mediterranean regions of Turkey [13].…”