The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognas

Gedikoğlu, Ayça

doi:10.1016/j.meatsci.2021.108697

Cited by 25 publications

(15 citation statements)

References 43 publications

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“…in studies conducted on meat products packaging systems enriched by THY or essential oils containing THY as a main antimicrobial compound (Gedikoğlu, 2022;Karimi-Khorrami et al, 2022;Mohajer et al, 2021). Moreover, sodium alginate treatments containing RES alone had no significant effect on LAB growth (p > .05), which is consistent with previous findings about the surface addition of RES along with chitosan and alginate coatings on fish meat (Martínez et al, 2018).…”

Section: Lactic Acid Bacteriasupporting

confidence: 90%

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: Lactic Acid Bacteriasupporting

confidence: 90%

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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“…Considerable studies have proposed the use of pectin‐embedded EOs as natural food preservatives. Gedikoglu (2022) used pectin loaded with thyme essential oil to coat the package of edible meat slices. The meat slices exhibited excellent antibacterial and antioxidant activity.…”

Section: Materials For Essential Oils Encapsulationmentioning

confidence: 99%

Research progress on the encapsulation and sustained controlled‐release of essential oils

Liu

et al. 2022

Food Processing Preservation

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Essential oils (EOs) are volatile aromatic compounds derived from spice plants and fragrant animals. Its insecticidal, antioxidant, and antibacterial properties, among others, have a significant research value. However, the unstable components severely restrict the applications of essential oils. Therefore, selecting the appropriate encapsulating material and the controlled-release mechanism is crucial to provide the best bioavailability and stability of essential oils. At present, it has been reported that several encapsulating materials are being employed to release essential oils to alleviate the issue of instability and volatility. This study will summarize the frequently utilized encapsulating materials and controlled-release methods for essential oils in recent years and give insight into the further design of encapsulating systems, development of bioactivity, and expansion of essential oil application sectors. Novelty impact statement:1. Mesoporous silica and zeolites are being studied for use as encapsulating materials for essential oils.2. Natural encapsulating materials have applicability in the food industry.3. Light and temperature-stimulating responses are suitable for sustained controlled-release for essential oils.

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“…For the determination of pH values, the slurry of sausage samples (1:9, w/v) were prepared by homogenizing sausage samples in distilled water, then the pH of samples was measured using a calibrated pH meter. Near-infrared spectrometer was used to determine the protein, collagen, moisture, fat, salt, and ash content of the sausage treatments (Gedikoğlu, 2022).…”

Section: Water Activity Ph and Proximate Compositionmentioning

confidence: 99%

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

Öztürk

Buzrul

et al. 2022

Turkish JAF Sci.Tech.

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This study aimed to determine the effect of pink rock rose extract (PRR) with or without ascorbic acid and sodium ascorbate for improving the shelf life of sausages. Analyzed parameters were DPPH radical scavenging capacity of PRR extract; total aerobic count, thiobarbituric acid reactive substance, heme iron, pH, water activity, proximate composition, and color values of MAP packaged sausages for 12 weeks at 4 °C. Treatments: (1) Control (0.02% ascorbic acid and 0.05% sodium ascorbate – AA-SA), (2) electrostatic spray application of PRR extract (2%) – ES-PRR, (3) 0.02% AA and, 0.05% PRR extract, (4) 0.05% SA and 0.02% PRR, (5) 0.07% PRR extract. PRR extract had the half maximal inhibitory concentration (IC50) value of 13.04 ± 0.133 µg/mL. Sausages formulated with 0.07% PRR had the lowest microbial growth rate, followed by AA-PRR formulation. The AA-PRR treatment had the lowest TBARS values for most of the storage. This study reveals that PRR extract can be added as a natural antioxidant in sausages, and it could be used as a replacement or for the reduction of ascorbic acid and sodium ascorbate in sausage formulations.

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The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognas

Cited by 25 publications

References 43 publications

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

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

Research progress on the encapsulation and sustained controlled‐release of essential oils

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

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