Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat

Marzlan, Anis Asyila; Hussin, Anis Shobirin Meor; Bourke, Paula; Chaple, Sonal; Barroug, Soukaina; Muhialdin, Belal J.

doi:10.1080/87559129.2021.2013499

Cited by 2 publications

(1 citation statement)

References 172 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In recent studies, plant extracts and essential oils, which are used to improve the sensory properties of food and extend its shelf life, are among the decontaminants used on microorganisms (Munekata et al., 2020 ). Essential oils obtained from plants are natural sources used to increase food safety and extend the shelf life of poultry meat (Irokanulo et al., 2021 ; Marzlan et al., 2021 ). In line with this information, the inhibitory effects of zahter and laurel extracts and essential oils on S .…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial effects of laurel extract, laurel essential oil, zahter extract, and zahter essential oil on chicken wings contaminated with Salmonella Typhimurium

Yilmaz,

Yalçin,

Polat

2024

Veterinary Medicine & Sci

View full text Add to dashboard Cite

BackgroundThis study aimed to evaluate the antimicrobial effects of zahter extract, zahter essential oil, laurel extract, and laurel essential oil on Salmonella Typhimurium inoculated on chicken wings.MethodsA total of 10 groups, including eight study groups and two control groups were formed, consisting of zahter extract and zahter essential oil and laurel extract and laurel essential oil in different proportions. In the study, laurel extract at 6.4% and 12.8% concentrations, laurel essential oil at 0.2% and 0.4% concentrations, zahter extract at 0.2% and 0.4% concentrations, and zahter essential oil at 0.2% and 0.4% concentrations were used.ResultsThe broth microdilution method was used to evaluate the antimicrobial activity of the extract and essential oils on the S. Typhimurium. Minimum inhibitory concentrations of the extracts and essential oils used in the study against S. Typhimurium were determined. The highest inhibitory effect on S. Typhimurium was observed in the 0.4% laurel essential oil group. It was determined that the inhibitory effect increased as the concentration of laurel essential oil increased. In addition, the antimicrobial activity of zahter essential oil is less inhibitory than the laurel extract, laurel essential oil, and zahter extract.ConclusionAccording to the results of this study, it has been revealed that extracts and essential oils obtained from zahter and laurel plants, which have been shown to be natural antimicrobial, can be used in foods as an alternative to chemical additives. To develop research results, the applicability of these extracts and essential oils in different foodstuffs should be examined using different ingredients and concentrations.

show abstract

Section: Discussionmentioning

confidence: 99%