Valorization of waste materials became an important economical and ecological aspect of sustainable development. Sage herb has been well known for its antimicrobial properties, so its use as an antimicrobial agent has a lot of potential in the food industry. In this work, sage herbal dust essential oil obtained by hydrodistillation and supercritical fluid extraction, and supercritical fluid extract were screened for antimicrobial effect against Listeria monocytogenes ATCC 15313 in minced pork. Application of supercritical fluid extract had a lower antimicrobial effect of 1 log CFU/ml in a meat simulation medium, compared to the essential oils (2.5–3.5 log CFU/ml). On the other hand, all analyzed samples showed a statistically significant reduction of the L. monocytogenes growth in minced pork. Sage herbal dust essential oil and supercritical fluid extract have the potential for control of L. monocytogenes growth in minced pork during storage up to 6 days at refrigerating temperature. Practical applications The use of natural antimicrobials as food additives can have an economic impact due to the reduction of losses caused by spoilage. The novelty of conducted research relies on the use of waste material from tea factory, for example, sage herbal dust. The application of sage herbal dust essential oil and extract can prolong the shelf life of meat products.
Basil (Ocimum basilicum L.) is an aromatic plant, well known for its characteristic scent and healing properties, which has a wide application, from cooking to alternative medicine. The objective of this work was to evaluate the chemical composition, antimicrobial and antioxidant activity of basil essential oil obtained by hydrodistillation, microwave-assisted hydrodistillation and solvent-free microwave-assisted hydrodistillation. Gas chromatography analysis showed that the main components present in all three essential oils were linalool (30.3-58.2%) and epi-a-cadinol (5.6-7.3%). The distillation method mainly affected the content of terpenes, and aromatic compounds. The essential oils expressed good antimicrobial activity, most effective against Escherichia coli ATCC 25922, while the Pseudomonas aeruginosa ATCC 27853 was the most resistant strain. Good antioxidant activity was established after 120 min of incubation for all obtained essential oils with a significant difference regarding the applied distillation method. The results showed a great influence of the distillation method on the chemical composition, detected compounds, as well as antioxidant potential and antimicrobial activity of basil essential oils. The use of microwave assisted hydrodistillation has shown a significant difference in oil yield, energy consumption and environmental impact, which makes it a more suitable distillation process compared to conventional hydrodistillation.
Kefir is a fermented dairy product with the increasing interest for commercial production due to its benefits to human health. It is produced by the combination of alcoholic and lactic fermentation caused by the activity of kefir grains microbiota. Microbiological and chemical changes during the fermentation are driven by the activity of lactic acid bacteria and yeasts present in kefir grains. This paper describes the changes which occur during the kefir fermentation produced by the so-called "Russian method". In this two-phase fermentation, the increase in the number of lactic acid bacteria and yeast was observed. The activity of lactic acid bacteria led to the accumulation of organic acids and, consequently, to the pH value decrease. This process was followed by the lactose consumption, as the main energy source for microorganisms. On the other hand, yeasts present in the kefir culture induced the increase of the CO 2 content during both phases of fermentation. The application of this process can reduce the time needed for the kefir production without the reduction of its desirable sensory characteristics.
The effect of chitosan coating enriched with free and nanoencapsulated Satureja montana L. essential oil (EO) on microbial, antioxidant and sensory characteristics of beef was analyzed. Different concentrations of free Satureja montana L. EO (SMEO) and nanoparticles (CNPs) were added to chitosan coatings, namely 0.25%, 0.5% and 1%. The beef samples were immersed in the chitosan coatings and stored at +4 °C for 20 days. In this period, the changes in pH value, total viable count (TVC), lactic acid bacteria, psychrophilic bacteria and Pseudomonas spp. were analyzed. The lipid oxidation of beef was determined by the TBAR assay, while sensory analysis was performed by means of the descriptive evaluation method. Generally, the influence of chitosan coating with CNPs on the growth of the tested microorganisms was more pronounced compared to SMEO. Treatment with coating enriched with 1% CNPs resulted in the reduction in TVC and Pseudomonas spp. by 2.4 and 3 log CFU/g, compared to the control, respectively. Additionally, all applied coatings with SMEO and CNPs resulted in the prolonged oxidative stability of the meat The addition of free SMEO created an unnatural aroma for the evaluators, while this odor was neutralized by nanoencapsulation. The durability of color, smell and general acceptability of beef was significantly increased by application of chitosane coatings with the addition of SMEO or SMEO-CNPs, compared to the control. This research indicates the potential application of enriched chitosan coatings in beef preservation in order to improve meat safety and prolong shelf-life.
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