Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat

Smaoui, Slim; Hsouna, Anis Ben; Lahmar, Aida; Ennouri, Karim; Mtibaa-Chakchouk, Ahlem; Sellem, Imen; Najah, Soumaya; Bouaziz, Mohamed; Mellouli, Lotfi

doi:10.1016/j.meatsci.2016.03.006

Cited by 99 publications

(64 citation statements)

References 39 publications

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“…Specifically, they act by altering the permeability of the cytoplasmic membrane by hydrogen ions (H + ) and potassium (K + ). The amendment of the ion concentration gradients leads to deterioration of the essential processes of cell, such as transport of electrons, translocation proteins, stages of oxidative phosphorylation, and other reactions dependent enzymes, resulting in loss of chemiosmotic control of the affected cell, leading to cell death [37]. …”

Section: Resultsmentioning

confidence: 99%

Chemical Composition andIn VitroAntioxidant, Cytotoxic, Antimicrobial, and Larvicidal Activities of the Essential Oil ofMentha piperitaL. (Lamiaceae)

Ramos

Rodrigues

Farias

et al. 2017

The Scientific World Journal

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The essential oil was obtained by hydrodistillation and the identification and quantification of components were achieved with the use of GC-MS analysis. The antioxidant activity was evaluated by the method of sequestration of DPPH. Essential oils were used for study the cytotoxic front larvae of Artemia salina. In the evaluation of the antimicrobial activity of essential oils, we employed the disk-diffusion method. The potential larvicide in mosquito larvae of the third stage of development of Aedes aegypti to different concentrations of essential oils was evaluated. The major compounds found in the essential oils of M. piperita were linalool (51.8%) and epoxyocimene (19.3%). The percentage of antioxidant activity was 79.9 ± 1.6%. The essential oil showed LC50 = 414.6 μg/mL front of A. saline and is considered highly toxic. It shows sensitivity and halos significant inhibition against E. coli. The essential possessed partial larvicidal efficiency against A. aegypti.

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Section: Resultsmentioning

confidence: 99%

Chemical Composition andIn VitroAntioxidant, Cytotoxic, Antimicrobial, and Larvicidal Activities of the Essential Oil ofMentha piperitaL. (Lamiaceae)

Ramos

Rodrigues

Farias

et al. 2017

The Scientific World Journal

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“…MetMb accumulation is associated with meat surface discolouration as reported Smaoui et al . (). In fact, discolouration of meat during storage may be ascribed to the oxidation of ferrous‐oxymyoglobin (Fe 2+ ) to ferric‐metmyoglobin (Fe 3+ ), resulting in the production of pro‐oxidants that may induce lipid/protein oxidation (Wang et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…The oxidative deterioration of lipid and protein is a major concern for food technologists due to the loss of sensory quality associated with those processes. Several studies have demonstrated that lipid and protein oxidative processes cause flavour, texture and colour deterioration in meat systems (Smaoui et al, 2016(Smaoui et al, , 2017Arcanjo et al, 2019). Equally, it is well known that the growth of several pathogenic bacteria and oxidative reactions affect the shelf life and overall quality of meat (Blanco et al, 2019;Laranjo et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

Fourati

Smaoui

Hlima

et al. 2019

Int J of Food Sci Tech

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Summary Microbiological, chemical and sensory effects of pomegranate peel ethanol extract (EE) at 0.1, 0.5 and 1% (w w−1) on refrigerated minced beef meat were undertaken. Chemical analyses revealed that the treated meat underwent significant decrease (P < 0.05) of primary and secondary lipid oxidation. By the end of storage, EE at 1% reduced the MetMb, carbonyl group accumulation and the disappearance of sulphydryl proteins by 56.68, 65.71 and 59.69% respectively, compared with control samples. EE at 1% showed also the highest scores for colour, appearance, odour and overall acceptability (OA) attributes using a 9‐point hedonic scale. Chemometric approaches showed that lipid/protein oxidation analysis, sensory attributes and storage time allowed the samples discrimination. Oxidative stability parameters were equally used to predict OA by linear regression analysis. The reported data provide an approach to strengthen the interpretation of sensory quality and how they are affected by chemical changes in newly formulated meat products.

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“…A total of thirty‐six constituents were identified in the MPEO used in this study (Table ). The constituents detected in the highest amounts were menthol (40.41%), followed by isomenthone (19.78%) and neomenthol (8.68%), similarly to results observed in earlier studies (Tyagi & Malik, ; Guerra et al ., ; Smaoui et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Determination of sensory thresholds of Mentha piperita L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens

Carvalho

Pedrosa

Chaves

et al. 2019

Int J of Food Sci Tech

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Summary This study determined the compromised acceptance threshold (CAT) and rejection threshold (RT) of Mentha piperita L. essential oil (MPEO) in cajá, guava and mango juices. The MPEO concentrations below the RT values were evaluated alone or combined with mild heat treatment (MHT; 54 °C) to inactivate ≥5‐log10 of Escherichia coli O157:H7 and Salmonella Enteritidis PT 4 in the same juices. The CAT of MPEO varied from 0.30 to 0.32 μL mL−1, while the RT was 1.34 or 1.36 μL mL−1 in the tested juices. Only concentrations of MPEO close, or higher than the RT caused ≥5‐log10 reductions in the tested pathogens in cajá, guava and mango juices. Combined with MHT, concentrations of MPEO below the RT reduced ≥5‐log10 of both pathogens in juices. These findings indicate that MPEO concentrations below the RT in combination with MHT is a feasible preservation technology to ensure the safety of tropical fruit juices.

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Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat

Cited by 99 publications

References 39 publications

Chemical Composition andIn VitroAntioxidant, Cytotoxic, Antimicrobial, and Larvicidal Activities of the Essential Oil ofMentha piperitaL. (Lamiaceae)

Chemical Composition andIn VitroAntioxidant, Cytotoxic, Antimicrobial, and Larvicidal Activities of the Essential Oil ofMentha piperitaL. (Lamiaceae)

Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

Determination of sensory thresholds of Mentha piperita L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens

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