Potency of Combination of Essential Oils of Ginger and Lemongrass as Fresh Chicken Meat Natural Preservative

Hartanti, Dwi; Haqqi, Muhamad Zia Ul; Hamad, Alwani

doi:10.1166/asl.2018.11929

Cited by 10 publications

(6 citation statements)

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“…Lemongrass essential oil antimicrobial properties may support storage stability of meat when combined with other essential oil. The combination of lemongrass and ginger essential oil successfully extended the shelf life of chicken meat [Hartanti et al, 2018].…”

Section: Lemongrass Essential Oil Uses For Food Preservationmentioning

confidence: 99%

Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

Majewska¹,

Kozłowska²,

Gruczyńska–Sękowska³

et al. 2019

Pol. J. Food Nutr. Sci.

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, and the others in South Asia. Cymbopogon exuosus and Cymbopogon citratus represent the two major species vastly cultivated for their essential oils in different regions of the world. C. citratus is known by numerous international common names, such as West Indian lemon grass or lemon grass (English), citronelle or verveine des indes (French), hierba limon or zacate de limón (Spanish), xiang mao (Chinese), capimcidrao or capim-santo (Portuguese), and locally there are identi ed more than 28 indigenous names from different countries of the world. The genus Cymbopogon has been reviewed comprehensively in several articles [Avoseh et al., 2015; Haque et al., 2018]. C. citratus is an aromatic, evergreen, clump-forming, perennial grass producing numerous stiff stems arising from a short rhizomatous rootstock, and growing around 1.5 m tall. It rarely produces owers. The leaves are blue-green in colour, at, erect, linear in shape and give off a characteristic lemon avour when they are crushed. C. citratus is considered to have its origin in Malaysia, nowadays it is widely cultivated in the Central and South America and parts of Africa, Southeast Asia, and the Indian Ocean Islands, both on a commercial scale and in gardens especially in the South

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Section: Lemongrass Essential Oil Uses For Food Preservationmentioning

confidence: 99%

Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

Majewska¹,

Kozłowska²,

Gruczyńska–Sękowska³

et al. 2019

Pol. J. Food Nutr. Sci.

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“…Sensory changes in odor were observed in samples treated with ginger essential oil, which presented an odor suggestive of the spice (Hamad et al, 2016). Hartanti et al (2018) evaluated the preservative effects of ginger essential oil alone or in association with lemon grass essential oil in chicken meat stored under refrigeration conditions. In this study, the association of oils was more efficient in delaying microbial development than the application of isolated oils.…”

Section: Essential Oils As Preservatives In Meat and Meat Productsmentioning

confidence: 99%

“…In this study, the association of oils was more efficient in delaying microbial development than the application of isolated oils. The authors found that chicken meat samples containing concentrations of 0.2% ginger essential oil + 2% lemongrass essential oil had an extended shelf life of 9 days, stored at 2-7ºC (Hartanti et al, 2018).…”

Section: Essential Oils As Preservatives In Meat and Meat Productsmentioning

confidence: 99%

Natural compounds obtained from plants as alternatives for meat and meat products preservation

Lacerda

Paulino

Esteves

et al. 2021

RSD

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The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health.

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“…Essential oils were analyzed using a hyphenated gas chromatography-mass spectrometer (QP2010 SE, Shimadzu, Japan) utilized a dimethylpolysiloxane column (SH-Rxi-5Sil MS, Shimadzu, Japan). The condition of the separation and ionization of the separated constituents followed a previously reported method (Hartanti et al, 2018). The identification of constituents was conducted by comparing the mass spectrum of each constituent with those available in a spectral library (Wiley 6.0, Wiley Science Solution, USA).…”

Section: Identification Of Chemical Constituents Of Essential Oilsmentioning

confidence: 99%

“…The breast meats were cut in size of 1x1x1 cm and immersed in sterile water at the temperature of 100±5 o C for 5 s to reduce the number of microorganisms on their surface. The preservation potential of the combination of clove and lemon basil essential oils were evaluated by following a previous report (Hartanti et al, 2018). In brief, three different concentration ratios of the combination of clove and lemon basil essential oils (2:0.2, 1:1, and 0.1:2% v/v), along with individual clove and lemon basil essential oils in a concentration of 1% v/v, were prepared.…”

Section: Evaluation Of Preservation Potential Of Combinations Of Clovmentioning

confidence: 99%

Preservation Potential of Combination of Clove and Lemon Basil Essential Oils on Fresh Chicken Meat

Hartanti

Septiyaningrum²,

Hamad

2020

IFNP

Self Cite

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Clove and lemon basil are widely used in Indonesian culinary and known for their antimicrobial properties. This study was designed to identify the chemical constituents of individual clove and lemon basil essential oils and evaluate the effects of their combinations for the preservation of chicken meats. The essential oils were obtained from a steam and water distillation method and their chemical constituents were analyzed with Gas Chromatography-Mass Spectrometer (GC-MS). Their potential preservation effect was evaluated by observing the physical characters of the meats and the reduction of the microbial growth on the meats during 15 days of refrigerated storage. The major constituents of clove essential oil were eugenol, β-caryophyllene, and α-humulene, while those of lemon basil were estragole, linalool, E-citral, and Z-citral. The combination of clove and lemon basil essential oils, particularly at ratios of 1:1 and 2:0.2% v/v, capable of delaying the changes of physical characters of the meats until the final day of storage. Those two ratios showed the best reduction in the microbial growth in day 3 and 9, respectively. This preservation potential might be related to the high proportion of eugenol and citrals in both essential oils.

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Potency of Combination of Essential Oils of Ginger and Lemongrass as Fresh Chicken Meat Natural Preservative

Cited by 10 publications

References 0 publications

Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

Natural compounds obtained from plants as alternatives for meat and meat products preservation

Preservation Potential of Combination of Clove and Lemon Basil Essential Oils on Fresh Chicken Meat

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