Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging

Karam, Layal; Chehab, Rayane; Osaili, Tareq M.; Savvaidis, Ioannis N.

doi:10.1016/j.ijfoodmicro.2020.108769

Cited by 33 publications

(18 citation statements)

References 33 publications

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“…When the AP and VP results from the present study are compared, the effectiveness of the EOs is seen to be higher under AP conditions in almost all treatments examined. A similar observation has been made previously [ 28 ]. This is contrary to the expectation of an additive antimicrobial interaction of VP with EOs.…”

Section: Discussionsupporting

confidence: 91%

“…Likewise, adding 1% CI, oregano and thyme EOs to pork stored for 6 d at 4 °C decreased Y&M by 2.6, 1.1, and 1.1 log CFU/g, respectively [ 21 ]. A similar observation was made in another study [ 28 ]. Thyme EO at 1% in pork stored for 6 d at 4 °C decreased LAB numbers by 0.1 log CFU/g [ 21 ].…”

Section: Discussionsupporting

confidence: 90%

“…Thyme EO at 1% in pork stored for 6 d at 4 °C decreased LAB numbers by 0.1 log CFU/g [ 21 ]. Decreases in PS in beef upon the addition of 0.4 and 0.8% TH and CA have also been reported [ 28 ].…”

Section: Discussionmentioning

confidence: 91%

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Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Osaili

Hasan

Al‐Nabulsi

et al. 2021

Foods

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The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 90%

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Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Osaili

Hasan

Al‐Nabulsi

et al. 2021

Foods

Self Cite

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“…In consideration of the need to limit or exclude antibiotics, pesticides, and preservatives in the food chain, it is important to study and apply new strategies and solutions for bio-sustainable production, conservation, and transformation. For this reason, great efforts at the research level have been made in applying EOs as biopesticides and food bio-preservatives [5][6][7]. Thus, the global market of EOs is destined to grow in the next years and their future application in the agri-food industries must take into account the origin of plant species, the chemical composition, and the relationships between the constituents [8].…”

Section: Introductionmentioning

confidence: 99%

Effects of Biostimulants on the Chemical Composition of Essential Oil and Hydrosol of Lavandin (Lavandula x intermedia Emeric ex Loisel.) Cultivated in Tuscan-Emilian Apennines

et al. 2021

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In recent years, it has been shown that biostimulants can efficiently enhance plant metabolic processes, leading to an increased production of essential oil (EO) in aromatic plants. The present study aimed to evaluate the effects of two different commercial biostimulants composed of amino acids and seaweed extract, normally used for food organic crops, on the production and composition of EO and hydrosol of Lavandula x intermedia, cultivar “Grosso”. The products were applied during 2020 growing season on lavender crops in three different locations of the Northern Italian (Emilia-Romagna Region) Apennines. Plants were harvested and EOs extracted by steam distillation and analyzed by gas chromatography. Both biostimulants affected the yield of EO per plant (+11% to +49% depending on the treatment/farm combination) without significantly changing the chemical composition of EOs and hydrosols. Conversely, the composition of EOs and hydrosols are related to the location, and the main compounds of “Grosso” cultivar, limonene, 1,8-cineole, cis-ocimene, linalool, camphor, borneol, terpinen-4-ol, and linalyl acetate, show different ratios at the experimental test sites. The differences might be due to the sunlight exposure and various maintenance of the crops over the years. In conclusion, these results suggest that the employment of biostimulants on lavandin crops do not endanger the quality of the EO while increasing biomass production and promoting the sustainability of the crop.

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“…The bacterium still could not be detected in the other groups until 12 d. During the late storage period, the SE-HPP group showed a lower level in B. thermosphacta. Karam, Chehab, Osaili and Savvaidis [66] have also verified that treatment with spice extracts can significantly reduce B. thermosphacta counts (p < 0.05). Less than 1 Log CFU/g of B. thermosphacta was noticed in sliced vacuum-packed cooked ham after high-pressure treatment [67].…”

Section: Microbial Community Using the Culture-dependent Methodsmentioning

confidence: 73%

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

Xiao

et al. 2021

Foods

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The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.

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Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging

Cited by 33 publications

References 33 publications

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Effects of Biostimulants on the Chemical Composition of Essential Oil and Hydrosol of Lavandin (Lavandula x intermedia Emeric ex Loisel.) Cultivated in Tuscan-Emilian Apennines

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

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