In Vitro Antimicrobial Activity of the Alcoholic Extract of Quercus brantii subsp. persica

Zarei, Marjan; Fadaei, Vajiheh; Mirzaei, Mahta

doi:10.52547/jhehp.8.1.22

Cited by 3 publications

(2 citation statements)

References 13 publications

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Section: Introductionmentioning

confidence: 99%

“…Utilizing antimicrobial and antioxidant compounds is a promising strategy to extend the shelf life and improve the microbial safety of meat products. The growing awareness of health risks associated with synthetic additives has led to a rising preference among consumers for natural alternatives (Raji et al, 2019 ; Zarei et al, 2022 ). In this regard, some studies previously evaluated the antimicrobial and antioxidant effects of plant‐based preservatives on cooked sausage (Alirezalu et al, 2020 ; Pateiro et al, 2021 ) including beef mortadella sausage (Biasi et al, 2023 ; Martins et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

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Impact of sodium alginate‐based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes

Hashemi,

Aminzare,

Hassanzadazar

et al. 2023

Food Science & Nutrition

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In present study, sodium alginate biodegradable films containing different concentrations of resveratrol (RES: 0.002% and 0.004%) or thymol (THY: 0.5% and 1%) and their combinations were prepared, and evaluated for their effects on spoilage‐related microbial profile, lipid oxidation, sensory properties, and protective effects against Listeria monocytogenes in beef mortadella sausage during 40 days storage at 4°C. The release rate of phenolic compounds was determined by the Folin–Ciocalteu test. To assess the shelf life of the product, changes in total viable count (TVC), lactic acid bacteria count (LAB), psychrotrophic bacteria count (PTC), pH levels, thiobarbituric acid reactive substances (TBARS) levels, and sensory characteristics (taste, color, odor, and overall acceptability) were evaluated. For the sensory evaluation, a panel of 70 semi‐trained judges was selected according to their initial performance. Samples wrapped with sodium alginate films containing 1% THY (alone or combined with different concentrations of RES) exhibited lower bacterial counts compared to other experimental groups at the end of the storage period (6.01–6.35 vs. 6.71–8.17 log10 CFU/g for TVC, 5.37–5.83 vs. 6.07–7.11 log10 CFU/g for LAB, 5.08–5.18 vs. 5.40–7.23 log10 CFU/g for PTC, and 6.53–6.92 vs. 7.23–9.01 log10 CFU/g for inoculated L. monocytogenes). Sodium alginate films containing the combination of 0.004% RES and different concentrations of THY showed higher antioxidant effects than other experimental groups (TBARS values of 1.68–1.99 vs. 2.23–3.80 mg MDA/kg sample). The sodium alginate film containing 0.004% RES + 1% THY exhibited the highest antimicrobial and antioxidant activities and highest sensory scores among all treatments. These findings highlight the potential application of the sodium alginate film containing a combination of RES and THY as an active packaging material with natural preservatives in the meat products industry. This application can effectively extend the shelf life and enhance the microbial safety of clean‐label cooked sausages during refrigerated storage.

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Section: Introductionmentioning

confidence: 99%