Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

Krishnan, Kesavan Radha; Babuskin, S.; Babu, Packirisamy Azhagu Saravana; Sasikala, M.; Sabina, K.; Archana, G.R.; Sivarajan, M.; Sarojadevi, M.

doi:10.1016/j.ijfoodmicro.2013.11.011

Cited by 270 publications

(187 citation statements)

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“…As natural antioxidant, plant extract can donate hydrogen ions to inhibit free radical formation and/or interrupt propagation of autoxidation in muscle food (Falowo, Fayemi, & Muchenje, 2014). As potential preservative agents, plant extract possesses huge bioactive compounds which are capable of disrupting and degrading the cytoplasmic membrane and cell wall of spoilage microorganisms (Kim, Cho, & Han, 2013;Radha Krishnan et al, 2014) and also improve the physicochemical qualities of processed meat products (Shah, Don Bosco, & Mir, 2015;Velasco & Williams, 2011).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Falowo

Muchenje

Hugo

et al. 2016

CyTA - Journal of Food

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The study examined the leaf extracts of Moringa oleifera and Bidens pilosa for presence of bioactive phytochemicals and their antioxidant activities on pH and lipid oxidation of fresh ground beef during 6 days cold storage. The results revealed that B. pilosa leaf extract contained higher amount of bioactive compounds and antioxidant contents (p < 0.05) than M. oleifera leaf extract. The extract of B. pilosa leaf exhibited higher antiradical activity against 2,2-Diphenyl-2-picrylhydrazyl and 2,2íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid radicals than M. oleifera leaf extract and standard butylated hydroxytoluene (BHT) (p < 0.05). Addition of M. oleifera and B. pilosa leaf extracts (0.5 and 1 g/kg) to fresh ground beef were found to lower the pH and thiobarbituric acid-reactive substances values compared with control and BHT treatments (0.2 g/kg) during the storage period (p > 0.05). The antioxidant activities of the extracts indicate that M. oleifera and B. pilosa leaf can be used as nutraceuticals or preservative agents in food industry.Actividades antioxidantes de extractos de hoja de Moringa oleifera L. y Bidens pilosa L. y sus efectos en la estabilidad oxidativa de ternera cruda picada durante el almacenamiento en frío RESUMEN Este estudio examinó extractos de hoja de Moringa oleifera y Bidens pilosa para detectar la presencia de fitoquímicos bioactivos y sus actividades antioxidantes en el pH y la oxidación lipídica de ternera fresca picada durante 6 días de almacenamiento en frío. Los resultados revelaron que el extracto de B. pilosa contenía una mayor cantidad de compuestos bioactivos y contenido antioxidante (p < 0,05) que el extracto de M. oleifera. El extracto de B. pilosa exhibió una mayor actividad antiradical frente a los radicales DPPH y ABTS que el extracto de M. oleifera y BHT estándar (p < 0,05). La adición de extracto de hoja de M. oleifera y B. pilosa (0,5 y 1 g/kg) a la ternera fresca picada se encontró que obtuvo unos valores menores de pH y TBARS en comparación con la muestra control y los tratamientos BHT (0,2 g/kg) durante el periodo de almacenamiento (p > 0,05). Las actividades antioxidantes de los extractos indican que las hojas de M. oleifera y B. pilosa pueden ser utilizadas como agente nutracéutico o conservante en la industria alimentaria. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Falowo

Muchenje

Hugo

et al. 2016

CyTA - Journal of Food

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“…There is increasing interest in the antioxidant compounds of herbs and spices not only because they retard the oxidative degradation of lipids [103,104] but also because they improve the flavour of food. Spices including curcumin, safran, ginger, cinnamon and pepper contain polyphenolic flavonoids with antioxidative activity.…”

Section: Spicesmentioning

confidence: 99%

Nutritional recommendations for individuals with Flammer syndrome

et al. 2017

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The Flammer syndrome (FS) describes the phenotype of people with a predisposition for an altered reaction of the blood vessels to stimuli like coldness or emotional stress.The question whether such people should be treated is often discussed. On the one hand, most of these subjects are healthy; on the other hand, FS seems to predispose to certain eye diseases such as normal tension glaucoma or retinitis pigmentosa or systemic diseases such as multiple sclerosis or tinnitus. A compromise between doing nothing and a drug treatment is the adaption of nutrition. But what do we mean by healthy food consumption for subjects with FS? The adaption of nutrition depends on the health condition. Whereas patients with e.g. a metabolic syndrome should reduce their calorie intake, this can be counterproductive for subjects with FS, as most subjects with FS have already a low body mass index (BMI) and the lower the BMI the stronger the FS symptoms. Accordingly, while fasting is healthy e.g. for subjects with metabolic syndrome, fasting can even dangerously aggravate the vascular dysregulation, as it has been nicely demonstrated by the loss of retinal vascular regulation during fasting. To give another example, while reducing salt intake is recommended for subjects with systemic hypertensions, such a salt restriction can aggravate systemic hypotension and thereby indirectly also the vascular regulation in subjects with FS. This clearly demonstrates that such a preventive adaption of nutrition needs to be personalized.

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“…Nos últimos anos, a atividade antibacteriana de extratos de plantas tem sido objeto de várias pesquisas (1)(2)(3)(4) , uma vez que o interesse pela utilização de plantas como antimicrobianos naturais por parte dos consumidores vem aumentando devido à crescente rejeição do uso de produtos sintéticos (5) . Diversos trabalhos têm demonstrado a atividade antimicrobiana in vitro ou em alimentos da adição de vários produtos de origem vegetal, tais como os extratos de orégano, ervamate, alecrim, ginseng, gengibre, caqui, laranja, limão, alho entre outros, revelando, assim, possíveis substitutos aos antimicrobianos sintéticos utilizados nas indústrias de alimentos (4,(6)(7)(8)(9)(10)(11) .…”

Section: Introductionunclassified

“…Diversos trabalhos têm demonstrado a atividade antimicrobiana in vitro ou em alimentos da adição de vários produtos de origem vegetal, tais como os extratos de orégano, ervamate, alecrim, ginseng, gengibre, caqui, laranja, limão, alho entre outros, revelando, assim, possíveis substitutos aos antimicrobianos sintéticos utilizados nas indústrias de alimentos (4,(6)(7)(8)(9)(10)(11) . As bactérias gram-negativas, entretanto, são geralmente menos sensíveis à ação antimicrobiana dos compostos bioativos de plantas devido à presença da membrana lipopolissacarídea, que restringe a difusão de compostos hidrofóbicos (12) .…”

Section: Introductionunclassified

ATIVIDADE ANTIMICROBIANA DA ERVA-MATE (Ilex paraguariensis) CONTRA MICRORGANISMOS ISOLADOS DA CARNE DE FRANGO

2017

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ResumoA erva-mate vem sendo estudada devido às diversas atividades biológicas já evidenciadas. Este estudo teve como objetivo avaliar o efeito antimicrobiano, pelo método de difusão em disco, da adição de extratos de erva-mate frente à Escherichia coli e ao Proteus mirabilis previamente isolados da carne de peito de frango. Foram utilizadas diferentes concentrações de extrato (125 mg/mL, 250 mg/mL, 550 mg/mL de extrato de erva-mate, controle negativo com solução salina 0,85% e erva-mate pura) em triplicata e os resultados analisados pelo SAS ® 5.1. Quanto maior a concentração de extrato aplicada, maior (P<0,0001) foi o halo de inibição formado para as duas bactérias avaliadas, sendo que para a E. coli os halos foram menores quando comparados com os halos para o P. Mirabilis. Foi possível estimar a concentração de 400 mg/mL como sendo a mais eficiente frente ambas as bactérias avaliadas. Palavras-chave: Antimicrobiano natural; erva-mate; Escherichia coli; Proteus mirabilis. AbstractYerba mate has been studied due to the biological activities already evidenced. This study aimed to evaluate the antimicrobial effect of the addition of yerba mate extracts against Escherichia coli and Proteus mirabilis previously isolated from chicken breast meat using the disk diffusion method. Different extract concentrations were applied (125 mg/mL, 250 mg/mL, 550 mg/mL of yerba mate extract, negative control with saline 0.85% and pure yerba mate) in triplicate and the results were analyzed by the SAS ® 5.1. The increase in the concentration of the extract applied resulted in an increase (P<0.0001) in the inhibition zone formed for both bacteria, and it was evident that the inhibition zone for E. coli was smaller compared with the halos for P. mirabilis. It was possible to estimate the concentration of 400 mg/mL as the most efficient for both bacteria.

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Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

Cited by 270 publications

References 43 publications

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Nutritional recommendations for individuals with Flammer syndrome

ATIVIDADE ANTIMICROBIANA DA ERVA-MATE (Ilex paraguariensis) CONTRA MICRORGANISMOS ISOLADOS DA CARNE DE FRANGO

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