Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products

Efenberger-Szmechtyk, Magdalena; Gałązka-Czarnecka, Ilona; Otlewska, Anna; Czyżowska, Agata; Nowak, Agnieszka

doi:10.3390/molecules26103009

Cited by 10 publications

(5 citation statements)

References 53 publications

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“…The antimicrobial activity is not due to the total amount of polyphenols but to the chemical composition of the extracts [36]. Numerous flavonoids: flavan-3-ols, flavonols and tannins were identified in the extract of Cistus incanus we studied.…”

Section: Antibacterial Activity Of C Incanus Extract and Dyesmentioning

confidence: 83%

“…As in our study, they observed slowing of lipid oxidation processes and inhibited deterioration. Efenberger-Szmechtyk et al [36] observed that the addition of leaf extracts of A. melanocarpa, C. superba, and C. mas to pork sausages stored in MAP inhibited lipid oxidation. The C. superba extract had the greatest effect on the MDA concentration in the sausages.…”

Section: Effect Of Polyphenolic Extract and Dyes On Lipid Oxidation In Pork Sausagesmentioning

confidence: 99%

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Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

et al. 2021

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This study evaluates the effects of polyphenolic extract of Cistus incanus, lycopene dye from tomatoes, and betanin dye from red beet on selected parameters of model meat products with reduced nitrate contents. The polyphenolic composition and activity of the C. incanus extract was analyzed, revealing the presence of elagotannins, flavanols, and glycosylated flavanols. We studied the effects of the extract and dyes as well as of mixtures of the extract and dyes on the growth of bacteria characteristic of the meat environment: E. coli, S. enterica, P. fragi, L. monocytogenes, B. thermosphacta, and L. sakei. We studied the effects of the extract and dyes on the lipid oxidation, color, and microbiological quality of pork sausages with reduced nitrate content over 28 days of storage. During storage, the amounts of malon dialdehyde reduced, which indicates that the extract and dyes exhibited antioxidant activity and slowed lipid oxidation in the sausages. An increase in red color was also observed in the sausages with natural additives, despite their decreased nitrate content. It was found that the C. incanus extract combined with coloring agents positively influenced the selected parameters of the analyzed pork sausages.

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Section: Antibacterial Activity Of C Incanus Extract and Dyesmentioning

confidence: 83%

Section: Effect Of Polyphenolic Extract and Dyes On Lipid Oxidation In Pork Sausagesmentioning

confidence: 99%

Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

et al. 2021

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“…Previously, Photobacterium was found to be relatively abundant in pork stored under air or vacuum and may play a greater role in meat spoilage than previously thought [52]. Previous studies have also shown that Photobacterium require a complex medium with a high NaCl content for growth, and even the use of a standard medium such as PCA was not sufficient to culture the isolates, although high-throughput sequencing revealed Photobacterium as the predominant microflora in pork sausages [53]. However, the same authors found that the relative abundance of Photobacterium decreased during storage, which was also the case in our study.…”

Section: Discussionmentioning

confidence: 99%

Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”

Bogdanović¹,

Stanković

Berić

et al. 2023

Foods

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“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat content. At least a two-fold significant decrease was noted for colorimetric values during the ripening period. The dominance of Proteobacteria and Firmicutes was observed in the non-culturable approach in all studied samples. During the ripening process, an increase in Firmicutes (from 33.5% to 63.5%) with a decrease in Proteobacteria (from 65.4% to 22.3%) was observed. The bacterial genera that were dominant throughout the ripening process were Lactobacillus, Photobacterium, Leuconostoc, Weissella, and Lactococcus, while Carnobacterium, Brochothrix, and Acinetobacter were found also, but in negligible abundance. Among the culturable bacteria, Latilactobacillus sakei (Lactobacillus sakei) and Leuconostoc mesenteoides were present in all stages of ripening.

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“…Efenberger-Szmechtyk et.al. used Aronia melanocarpa as a natural preservative in pork products [ 58 ].…”

Section: Synthetic Vs Natural Antioxidants In the Food Industrymentioning

confidence: 99%

Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review

Petcu

Mihai

Tăpăloagă

et al. 2023

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The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest—the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors’ target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.

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Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products

Cited by 10 publications

References 53 publications

Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”

Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review

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