Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages

Macari, Artur; Sturza, Rodica; Lung, Ildikó; Soran, Maria-Loredana; Opriş, Ocsana; Bălan, Greta; Ghendov-Mosanu, Aliona; Vodnar, Dan Cristian; Cojocari, Daniela

doi:10.3390/molecules26216678

Cited by 6 publications

(2 citation statements)

References 29 publications

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“…According to Zhou et al (2020), acids and phenols present in the extracts can react with proteins and improve the water-holding capacity. Moisture values were similar to those described by Macari et al (2021) for fresh sausage added with basil, thyme, and tarragon extract (58.10-71.48%).…”

Section: Proximate Compositionsupporting

confidence: 85%

Clean label sausage: characteristics throughout its shelf life

Sbardelotto

Mitterer-Daltoé

Balbinot-Alfaro

et al. 2023

Preprint

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The study aimed to develop a fresh pork sausage without synthetic additives and evaluate the effects on its physicochemical, microbiological, and sensory characteristics throughout its shelf life. Six formulations were prepared: a control formulation (CF) and five formulations with different concentrations of fermented celery extract and rosemary extract with curry. The formulations with plant extracts had lower (P < 0.05) sodium content, and no significant differences (P > 0.05) were observed in the levels of lipid oxidation compared to CF. No direct relationship was observed between the concentration of added celery extract and the residual nitrite content. The sensory acceptance of the formulations with plant extracts was similar or even higher to CF. The characteristics of the fresh sausages produced with the plant extracts became more similar to the characteristics of the conventional product with the course of storage days.

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Section: Proximate Compositionsupporting

confidence: 85%

Clean label sausage: characteristics throughout its shelf life

Sbardelotto

Mitterer-Daltoé

Balbinot-Alfaro

et al. 2023

Preprint

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“…Various studies have demonstrated and reported that many plant extracts have antimicrobial properties [34][35][36]. Plant extracts, due to their antibacterial, antifungal, antioxidant and anticarcinogenic properties, can be used as natural additives in many foods, and the use of plant extracts can improve food safety and overall microbial quality [37,38].…”

Section: Test Strains Zone Of Inhibition (Mm) *mentioning

confidence: 99%

Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

Popescu¹,

Cojocari²,

Lung³

et al. 2023

Preprint

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Cream cheese presents a favorable environment for the growth of pathogenic and spoilage microorganisms. The antimicrobial and antioxidant effects of plant extracts are well known, but their use is limited because they affect the physicochemical and sensory characteristics of products. Encapsulation presents an option to limit or prevent these changes. The paper presents the composition of individual polyphenols (HPLC–DAD-ESI-MS) from basil extracts (BE) with significant antioxidant activity (644.75±21.37 mM Trolox/g DW) and inhibitory effect against strains of Staphylococcus aureus, Geobacillus stearothermophilus, Bacillus cereus, Candida albicans, Enterococcus faecalis, Escherichia coli, and Salmonella Abony. The basil extract was encapsulated in sodium alginate (Alg) using the drop technique. The encapsulation efficiency of microencapsulated basil extract (MBE) was 78.59±0.01%. SEM and FTIR analyzes demonstrated the existence of weak physical interactions between the components. In the optimal concentration range of 0.6-0.9% MBE determined the inhibition of the post-fermentation process and the improvement of the degree of water retention. This led to the improvement of the textural parameters of the cream cheese, contributing to the extension of the shelf life of the product by 7 days. The influence of storage period and MBE concentration on texture parameters, pH and sensory analysis (overall acceptability) were evaluated by mutual information analysis.

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