Surface Decontamination and Quality Enhancement in Meat Steaks Using Plant Extracts as Natural Biopreservatives

Tayel, Ahmed A.; El‐Tras, Wael F.; Moussa, Shaaban H.; El-Sabbagh, Sabha M.

doi:10.1089/fpd.2012.1203

Cited by 42 publications

(27 citation statements)

References 35 publications

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“…The antimicrobial potentiality of lemon grass ( C. citratus ) was demonstrated against wide variety of pathogenic bacterial from Gram + and Gramˉ species, using the plant extract or essential oils (Onawunmia and others ; Tayel and El‐Tras , Tayel and others ). Lemon grass extract contains diverse compounds, which are principally belonging to terpenes, ketones, aldehyde, esters, and alcohols (Matouschek and Stahl ).…”

Section: Discussionmentioning

confidence: 99%

“…Plant extracts was reported to maintain the microbiological quality and enhance the sensory attributes of many foodstuffs due to their antioxidant activity, pleasant aromatic compounds, and coloration capability (Smith‐Palmer and others ; Krumov and others ; Tayel and El‐Tras , Tayel and others ).…”

Section: Discussionmentioning

confidence: 99%

“…The resultant extracts were then filtered through filter paper (Whatman no. 41) using a Buchner funnel to separate the plant particles which were re‐extracted with 500 mL of the solvent, filtered and the combined extracts were evaporated in a flash evaporator (Büchi, Flavil, Switzerland) at 40 °C under reduced pressure, to omit ∼90% of solvent (Toda and others ; Tayel and others ). Extracts were further dried under vacuum, in a desiccator, and the final weights of dry extracts were recorded.…”

Section: Methodsmentioning

confidence: 99%

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Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts

Tayel

Hussein

Sorour

et al. 2015

Journal of Food Science

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Cheese contaminations with foodborne bacterial pathogens, and their health outbreaks, are serious worldwide problems that could happen from diverse sources during cheese production or storage. Plants, and their derivatives, were always regarded as the potential natural and safe antimicrobial alternatives for food preservation and improvement. The extracts from many plants, which are commonly used as spices and flavoring agents, were evaluated as antibacterial agents against serious foodborne pathogens, for example Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Escherichia coli O157:H7, using qualitative and quantitative assaying methods. Dairy-based media were also used for evaluating the practical application of plant extracts as antimicrobial agents. Most of the examined plant extracts exhibited remarkable antibacterial activity; the extracts of cinnamon, cloves, garden cress, and lemon grass were the most powerful, either in synthetic or in dairy-based media. Flavoring processed cheese with plant extracts resulted in the enhancement of cheese sensory attributes, for example odor, taste, color, and overall quality, especially in flavored samples with cinnamon, lemon grass, and oregano. It can be concluded that plant extracts are strongly recommended, as powerful and safe antibacterial and flavoring agents, for the preservation and sensory enhancement of processed cheese.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts

Tayel

Hussein

Sorour

et al. 2015

Journal of Food Science

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“…W eights of 250 g from individual plant powders were subsequently extracted using occasional shaking for 36 h at 120 xg, af ter immersion in 1200 ml of aqueous ethanol solution (70%, v/v). Filtration was then conducted to eliminate the residual plant particles and the extracts were subjected to vacuum evaporation (Büchi, Flawil, Switzerland) at 42°C; the resulted semi-dried extracts were then re-suspended in aqueous dimethyl sulf oxide solution (DMSO, 20%) to achieve final concentrations of 10% f rom each extract (Tayel et al, 2012).…”

Section: Materials and Methods: Plant Materials' Extractionmentioning

confidence: 99%

Application of wild Saudi plant extracts to control antibiotic resistant Staphylococcus aureus

Al-Saggaf¹

2018

Egypt. J. Exp. Biol. (Bot.)

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“…For example, the use of 250 μg/mL pomegranate peel extract (PPE) was most effective to inhibit antibiotic resistant strains of Salmonella typhimurium and Staphylococcus aureus in meat surfaces (16).…”

Section: Introductionmentioning

confidence: 99%

Punica granatum Peel Extract Toxicity in Mice

Jahromi

Pourshafie

Mirabzadeh

et al. 2015

Jundishapur J Nat Pharm Prod

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Background: Pomegranate (Punica granatum) is a significant source of bioactive compounds. However, its toxicity is not intensively studied. Objectives: The current study investigated the safety and tolerability of pomegranate peel extract (PPE) in BALB/c mice. Materials and Methods: A total of 25 female BALB/c mice were randomly grouped. Each experimental group consisted of five animals. Repeated doses including 0.5, 1.9 and 7.5 mg/kg body weight of PPE were gavaged to BALB/c mice, for 22 days and the single intra-dermal injection (224 mg/kg) was done in one dose. The control group administrated with distilled water was also included. In addition, intra dermal injection for skin allergy testing was also performed. Blood was collected to evaluate glucose, cholesterol, alanine aminotransferase (ALT) and aspartate aminotransferase (AST) as indicators of liver toxicity. Macroscopic and histopathological evaluation of tongue, trachea, and larynx tissues were also performed on 22 days post administration. Results: Toxicological potential of PPE studies revealed no toxic effects, clinical signs, histopathological effect in epithelial cells layer of tongue, larynx and trachea, behavioral alterations and adverse effects or mortality in BALB/c mice. Repeated administrations did not alter or cause local irritation of the oral mucosa. Skin allergy test was negative in the last group. Conclusions: The current study showed that PPE had no toxicity and its use is suggested with potential applications against diseases.

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Surface Decontamination and Quality Enhancement in Meat Steaks Using Plant Extracts as Natural Biopreservatives

Cited by 42 publications

References 35 publications

Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts

Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts

Application of wild Saudi plant extracts to control antibiotic resistant Staphylococcus aureus

Punica granatum Peel Extract Toxicity in Mice

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