Effect of Pink Rock Rose Extract with or Without Ascorbic Acid and Sodium Ascorbate for the Preservation of Ready-to-Eat Frankfurter Type Sausages

Gedikoğlu, Ayça; Öztürk, Hale İnci; Buzrul, Sencer; Sökmen, Münevver; Aytaç, Ezgi

doi:10.24925/turjaf.v10i12.2545-2553.5556

Cited by 2 publications

(2 citation statements)

References 36 publications

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“…In this study, the sensory properties of T2, which were located on the opposite dimension of overall acceptability, may have a negative effect on the quality of pork sausage, while those of T3 were related to a positive effect on the quality of pork sausage. Additionally, studies have shown that adding ascorbic acid to natural extracts increases the antibacterial effect ( Gedikoğlu et al, 2022 ). However, no significant effect of ascorbic acid was observed in our study.…”

Section: Resultsmentioning

confidence: 99%

Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage

Woo,

Park,

Kang

et al. 2024

Food Sci Anim Resour

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Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava , Ecklonia cava , and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes , Salmonella spp. and Escherichia coli . D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

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Section: Resultsmentioning

confidence: 99%

Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage

Woo,

Park,

Kang

et al. 2024

Food Sci Anim Resour

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show abstract

“…They can exhibit their antioxidant activity by the mechanism of donating electrons or protons to scavenge free radicals, to chelate metal ions, or to inhibit enzymes responsible for radical generation (Irigoiti et al, 2021). In previous studies, IC50 values of some of the pure antioxidant compounds have been reported as follows: gallic acid (3.53 µg/mL), quercetin (6.55 µg/mL), rutin (9.44 µg/mL) (Singh et al, 2018), and ascorbic acid (5.59 µg/mL) (Gedikoğlu et al, 2022). In this study, C. creticus extracts demonstrated strong radical scavenging activity for the DPPH radical.…”

Section: Total Phenolic and Flavonoid Content And Antioxidant Activit...mentioning

confidence: 99%

Farkli Çözücüleri̇n Türki̇ye`de Yeti̇şen Ci̇stus Creticus Ekstraklarinin Ki̇myasal Kompozi̇syon, Anti̇oksi̇dan Akti̇vi̇te Ve Anti̇mi̇krobi̇yal Potansi̇yeli̇ne Etki̇si̇

Gedikoğlu

Öztürk

Aytaç

2023

Gıda

Self Cite

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The aims of this study were (1) to assess the extract yield, antioxidant activity, and antimicrobial activity of Cistus creticus extracts obtained from different locations in Türkiye (2) to evaluate the effect of water and methanol solvents on chemical composition, total polyphenol and flavonoid content, IC50, and FRAP values of C. creticus. The extracts had a weak inhibitory effect against tested microorganisms. However, the results of antioxidant assays were very promising. The IC50 values of methanol and water extracts were 13.94 µg/mL and 34.41 µg/mL, respectively. Similarly, the FRAP value of methanolic extract (1.27 M/g) was higher than the water extract (0.72 M/g). The results of HPLC analysis demonstrated that rutin was found only in the methanol extract (13.252%). In addition, the methanol extract had a higher content of quercetin (7.909%), benzoic acid (4.226%), and chlorogenic acid (2.168%), whereas the water extract possessed a higher amount of gallic acid (13.705%).

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Effect of Pink Rock Rose Extract with or Without Ascorbic Acid and Sodium Ascorbate for the Preservation of Ready-to-Eat Frankfurter Type Sausages

Cited by 2 publications

References 36 publications

Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage

Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage

Farkli Çözücüleri̇n Türki̇ye`de Yeti̇şen Ci̇stus Creticus Ekstraklarinin Ki̇myasal Kompozi̇syon, Anti̇oksi̇dan Akti̇vi̇te Ve Anti̇mi̇krobi̇yal Potansi̇yeli̇ne Etki̇si̇

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