Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage

Soyer, Ferda; Keman, Deniz; Eroğlu, Erdal; Türe, Hasan

doi:10.1007/s13197-020-04476-5

Cited by 9 publications

(6 citation statements)

References 30 publications

(38 reference statements)

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“…Ojeda-Sana et al (2013) found that rosemary can change the permeability of cell membrane; thus, it can play a bacteriostatic role and has good antibacterial activity. This is consistent with the results of Soyer et al (2020).…”

Section: Effects Of Rosemary and Ginger On Colony Total Of Western-style Smoked Sausagesupporting

confidence: 93%

Effects of rosemary and ginger on the storage quality of western‐style smoked sausage

Zhou

Cao

et al. 2021

J. Food Process. Preserv.

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The effects of rosemary and ginger on the storage quality of western-style sausage were investigated. Both the additives, the rosemary had the higher total phenol content (31.36 mg GAE/g DW) and the better scavenging capacity (88.12%). Rosemary and ginger increased the a* values of sausage significantly (p < .05). They all decreased the pH values, TBARS values, and volatile basic nitrogen values of sausage significantly (p < .05). With the extension of time, the inhibition effect was more significant (p < .05), which ensured the quality of the sausage. Rosemary increased the hardness, springiness, and chewiness of sausage (p < .05). Ginger reduced the hardness and chewiness (p < .05), but it increased the springiness of sausage (p < .05).Rosemary and ginger could inhibit the growth and reproduction of spoilage microorganisms and extend the shelf life of the products. Shelf life is extended by 4 days when ginger was added, while it was prolonged by 5 days when rosemary was added.Above them, the additives had good antioxidant ability and could improve the quality of the western-style smoked sausage. Compared with ginger, rosemary had the better effect. Practical applicationsRosemary and ginger have attracted a lot of attention because of their great antioxidant and antibacterial properties. This paper studies the effects of rosemary and ginger on the storage quality of the western-style smoked sausage. It has shown that rosemary and ginger can improve texture characteristics of the products and keep the color of the product to some extent. Furthermore, they have high total phenol content and good ability to scavenge DPPH and ABTS free radicals. So they can inhibit the growth and reproduction of spoilage microorganisms and extend the shelf life of the products. Shelf life is extended by 4 days when ginger was added, while it was prolonged by 5 days when rosemary was added, which can provide references for the theoretical research on the combination of natural preservatives and airconditioned packaging. However, the effect of the combination of rosemary and ginger needs further study. Moreover, the two additives all have a unique taste, which can influence the taste of the products. This problem needs to be solved. 2 of 11 | ZHOU et al. | INTRODUC TI ONThe improvement of living standards and the enhancement of food safety awareness promote people's pursuit of healthy food, including quality and nutrition. Western-style smoked sausage is favored by consumers because of its rich nutrition, delicious taste, and convenient ready-to-eat characteristics. But it is easy to be contaminated by microorganisms, resulting in corruption and deterioration, and it might be a shortened shelf life. In addition, fat decomposition and protein oxidation are easy to occur during transportation, sale, and storage. They are easy to result in many problems, for example, loss of nutrients, deterioration of quality, and even formation of carcinogens such as nitrosamines (Georgantelis et al., 2007).At present, there are two common control meth...

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Section: Effects Of Rosemary and Ginger On Colony Total Of Western-style Smoked Sausagesupporting

confidence: 93%

Effects of rosemary and ginger on the storage quality of western‐style smoked sausage

Zhou

Cao

et al. 2021

J. Food Process. Preserv.

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“…Soyer et al [43] reported the antibacterial effect of rosemary ethanol extracts against L. monocytogenes in beef. The application of 45% rosemary ethanol extract for L. monocytogenes on beef led to a 2 log colony-forming unit (CFU)/g reduction in the incubation at 4 • C for 9 d.…”

Section: Natural Preservatives From Plants and Their Application For Meat And Meat Productsmentioning

confidence: 99%

“…Lactoferrin, a glycoprotein that belongs to the transferrin protein family in milk and milk products as well as neutrophil granules and exocrine secretions in mammals, was able to bind iron within the cells [95]. The ability of this 80 kDa protein to control free iron levels contributes to its bacteriostatic and health-beneficial characteristics, such as stimulating bone growth, protecting the intestinal epithelium, and promoting the immune system in animals [43].…”

Section: Lactoferrinmentioning

confidence: 99%

“…In ground beef, application of active lactoferrin, immobilized lactoferrin with glycosaminoglycans, and solubilized in citrate/bicarbonate buffer systems at concentrations of 3% and 5% resulted in 2 log CFU/g reductions of E. coli O157:H7 at 10 • C for 9 d. The reduction of S. Enteritidis growth was 0.8 log CFU/g when the active lactoferrin concentration was increased to 2.5%. A single application of 0.5% active lactoferrin reduced L. monocytogenes in beef, resulting in 2 log CFU/g [43].…”

Section: Lactoferrinmentioning

confidence: 99%

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Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

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Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

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“…For example, while 15% rosemary extract inhibited L. monocytogenes, 30% rosemary extract partially inhibited the growth of E. coli O 157 : H 7 and S. Enteritidis. The use of activated lactoferrin with rosemary extract enhanced the antimicrobial action of reagents, which allowed increasing storage duration of meat products [28].…”

Section: The Use Of Lactoferrin In the Food Industrymentioning

confidence: 99%

Lactoferrin: properties and application. A review

Bobreneva

Rokhlova

2021

Teor. prakt. pererab. mâsa (Print)

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The current state, prospects for using and priorities in studying multifunctional protein lactoferrin (LF) in the food industry are discussed. Over the last decades, the studies of iron-binding, antibacterial, antiviral and antiparasitic properties of this representative of transferrins have determined quite a wide sphere of its use. The data on the lactoferrin composition, structure and activity are presented. The authors describe the modern methods for lactoferrin extraction and production from dairy raw materials both in the domestic and foreign productions using chromatographic methods for extraction and membrane methods for production. The practical experience in its application for food production, in particular, for meat and fermented dairy products, child and sports nutrition is discussed. An effect of technological process parameters in food production on the LF activity is highlighted. The study analyses an influence of new processing technologies such as high pressure or pulsed electric field in combination with classic methods for thermal processing and drying on the structure and activity of lactoferrin in food. The reviewed studies show that the use of lactoferrin in the meat industry, especially, in finished meat products, has limitations. The data presented in the review suggest a need for searching ways of lactoferrin introduction into meat systems to obtain functional products. One of the top-priority method for LF incorporation into meat products is LF encapsulation as one of the production stages.

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Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage

Cited by 9 publications

References 30 publications

Effects of rosemary and ginger on the storage quality of western‐style smoked sausage

Effects of rosemary and ginger on the storage quality of western‐style smoked sausage

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Lactoferrin: properties and application. A review

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