Natural products used for food preservation

Mogoşanu, George Dan; Grumezescu, Alexandru Mihai; Bejenaru, Cornelia; Bejenaru, Ludovic Everard

doi:10.1016/b978-0-12-804303-5.00011-0

Cited by 35 publications

(37 citation statements)

References 392 publications

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“…The alternative to the synthetic substances is the addition of natural products obtained from plants, ensuring quality and safety through the self-life (Negi, 2012). Natural products and secondary metabolites are commonly used as antimicrobial and antioxidant bio-preservatives, due to their biocompatibility, biodegradability, low toxicity, safety, and cost efficiency (Mogoşanu et al, 2017). Many herbs and spices are included among the natural substances that can be used in food processing, which provide both sensory and health benefits (Campêlo et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time

Vergara

Cózar

Rubio

2020

CyTA - Journal of Food

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The effect of adding different oregano formats (GO: ground; OEX: extract; OEO: essential oil; OLO: oleoresin) on quality of vacuum packaged lamb burgers, during 14 days, was evaluated by pH, colour (L*, a* and b*), lipid oxidation and microbial growth [Total Viable Count (TVC), Enterobacteriaceae, Pseudomonas spp. and Lactic acid bacteria (LAB)]. A control batch (without spice) was used. After 10 days of storage, there was a marked decrease of pH in all samples, OEX reached the lowest value. There was variation in L*, in OEX burgers (P < 0.001), on a* in OEX (P < 0.05) and in OEO ones (P < 0.001). At the end of essay, samples showed similar TVC and Pseudomonas spp. count, the lowest LAB count values were observed in OLO burgers (P < 0.001). GO OEO and OLO samples showed low rancidity, with values ranging from 0.12 to 0.25 mg MDA/kg meat raw. Efecto de la adición de diferentes formatos de orégano (Origanum vulgare) sobre la calidad de hamburguesas de cordero durante el almacenamiento RESUMEN El efecto de agregar diferentes formatos de orégano (GO: molido; OEX: extracto; OEO: aceite esencial; OLO: oleorresina) sobre la calidad de las hamburguesas de cordero envasadas al vacío, durante 14 días, se evaluó mediante pH, color (L *, a * y b *), oxidación lipídica y el crecimiento microbiano [Recuento total de viables (TVC), Enterobacteriaceae, Pseudomonas sppy bacterias del ácido láctico (LAB)]. Se usó un lote control (sin especias). Después de 10 días de almacenamiento, hubo una marcada disminución del pH en todas las muestras, OEX alcanzó el valor más bajo. Hubo variación en L *, en las hamburguesas OEX (P < 0.001) y en a* en OEX (P < 0.05) y OEO (P < 0.001). Al final del ensayo, las muestras mostraron un recuento similar de TVC y Pseudomonas spp, los valores más bajos de recuento de LAB se observaron en las hamburguesas OLO (P <0.001). Las muestras GO, OEO y OLO mostraron baja rancidez, con valores que varían de 0,12 a 0,25 mg MDA/ kg de carne cruda.

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Section: Introductionmentioning

confidence: 99%

Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time

Vergara

Cózar

Rubio

2020

CyTA - Journal of Food

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“…The properties of phenolic compounds and flavonoids, as well as their possible applications have been extensively described [44]- [46]. In this study the colorimetric method with the Folin-Ciocalteu reagent was used to quantify the total phenolic compounds of the 24 obtained extracts, showing a great variability in the results, ranging from 0.02 to 150 mg EAG / g dry sample.…”

Section: Content Of Phenols and Total Flavonoidsmentioning

confidence: 99%

DETERMINATION OF REDUCING POWER AND PHYTOCHEMICAL PROFILE OF THE CHILEAN MISTLETOE “QUINTRAL” (Tristerix corymbosus (L) Kuijt) HOSTED IN “MAQUI” (Aristotelia chilensis), “HUAYÚN” (Rhaphitamnus spinosus) AND “POPLAR” (Populus nigra)

Torres

Saldaña

Ortega

et al. 2019

J. Chil. Chem. Soc.

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On the Chilean mistletoe "Quintral", there has been limited literature, despite the fact the numerous uses and ubiquity amongst the Mapuche natives in Chile and Argentina. Therefore, our research group has carried out an exhaustive extraction with solvents of increasing polarity to Quintral flowers and leaves hosted in three different host species. With the extracts of different polarities, a phytochemical screening was performed, finding the presence of glycosides, sterols, terpenoids and quinones which are documented to convey different applications in cardiovascular or gastric afflictions. Likewise, the content of total phenols, total flavonoids and the reducing power of all the extracts were determined, displaying significant differences for the three varieties. Leaf and flower of the "Huayún Quintral" in methanol extracts gave the highest values of reducing power, while leaf and flower methanol extracts of "Maqui Quintral" showed the highest values for total phenols. Also observed are the lower polarity extracts from Quintral, contributing to the reducing capability by means of non-phenolic compounds.

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“…Os produtos naturais são utilizados para a preservação das qualidades organolépticas, prevenção da degradação rápida e armazenamento conveniente para uma maior vida útil de alimentos (MOGOŞANU et al, 2017). Contudo, o prazo de validade da carne bovina é extremamente curto, mesmo após o uso de tecnologias de embalagem e maturação em atmosfera modificada.…”

Section: Introductionunclassified

Descontaminação superficial em carne bovina maturada por aspersão com agentes de fonte natural: estudo da eficiência e comparação entre método tradicional e rápido

Testa

Rosa

Lima

et al. 2020

BJD

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Natural products used for food preservation

Cited by 35 publications

References 392 publications

Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time

Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time

DETERMINATION OF REDUCING POWER AND PHYTOCHEMICAL PROFILE OF THE CHILEAN MISTLETOE “QUINTRAL” (Tristerix corymbosus (L) Kuijt) HOSTED IN “MAQUI” (Aristotelia chilensis), “HUAYÚN” (Rhaphitamnus spinosus) AND “POPLAR” (Populus nigra)

Descontaminação superficial em carne bovina maturada por aspersão com agentes de fonte natural: estudo da eficiência e comparação entre método tradicional e rápido

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Natural products used for food preservation

Cited by 35 publications

References 392 publications

Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time

Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time

DETERMINATION OF REDUCING POWER AND PHYTOCHEMICAL PROFILE OF THE CHILEAN MISTLETOE &#8220;QUINTRAL&#8221; (Tristerix corymbosus (L) Kuijt) HOSTED IN &#8220;MAQUI&#8221; (Aristotelia chilensis), &#8220;HUAYÚN&#8221; (Rhaphitamnus spinosus) AND &#8220;POPLAR&#8221; (Populus nigra)

Descontaminação superficial em carne bovina maturada por aspersão com agentes de fonte natural: estudo da eficiência e comparação entre método tradicional e rápido

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DETERMINATION OF REDUCING POWER AND PHYTOCHEMICAL PROFILE OF THE CHILEAN MISTLETOE “QUINTRAL” (Tristerix corymbosus (L) Kuijt) HOSTED IN “MAQUI” (Aristotelia chilensis), “HUAYÚN” (Rhaphitamnus spinosus) AND “POPLAR” (Populus nigra)