Caracterização e aplicação de óleo de orégano como antioxidante natural em linguiça suína frescal

Prete, Raquel; Serafim, Rodolfo Angelo; Souza, Daiana de; Sakanaka, Lyssa Setsuko; Yamaguchi, Margarida Masami

doi:10.34117/bjdv6n7-144

Cited by 3 publications

(1 citation statement)

References 10 publications

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“…Porém, alguns dos conservantes utilizados, como os nitritos, nitratos e o butil-hidroxi-tolueno (BHT) estão sendo considerados nocivos para a saúde (BALDIN, 2016;SOUZA, 2017). A crescente preocupação com a alimentação e a saúde vem aumentando a demanda por alimentos sem conservantes sintéticos e, com isso, a procura por antioxidantes de fontes naturais vem se ampliando cada vez mais (PRETE, 2016;REZAIE et al, 2014).…”

Section: Introductionunclassified

Efeito antioxidante de Pereskia aculeata Miller (Ora-Pro-Nóbis) em linguiça frescal de frango com adição de farelo de linhaça

Pellegrinello,

Aquino,

De Carvalho

et al. 2024

R. bras. Tecnol. Agroindustr.

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A linguiça frescal é produto cárneo bastante consumido, sendo fonte de proteínas e lipídeos. Devido à sua elevada aceitação, a incorporação de fontes vegetais auxilia melhorando aspectos nutricionais. Este alimento possui alto teor proteico e lipídico estando sujeito a diferentes reações que alteram suas características e aceitabilidade como a oxidação lipídica, uma das principais causas de redução da vida útil do produto. Assim, objetivou-se desenvolver uma linguiça do tipo frescal de frango com adição de farinha de ora-pro-nóbis (OPN) e farelo de linhaça em diferentes concentrações. Foram elaboradas diferentes formulações para a obtenção do melhor resultado de inibição lipídica baseado em um planejamento fatorial 2². Pela análise de regressão e superfície de resposta para inibição da oxidação lipídica (TBARs) verificou-se que a taxa de oxidação tem influência do tempo de estocagem, teor de farelo de linhaça e OPN adicionado. Como demandamos por uma menor taxa de oxidação, a condição escolhida possui uma maior quantidade de ora-pro-nóbis, menor quantidade de farelo de linhaça e tempo de estocagem. Nessas condições adotadas o valor previsto pelo modelo proposto é de 5,0 mg malonaldeído/ Kg de amostra. A composição centesimal na formulação controle e maximizada demonstrou que para os teores encontrados de fibras e lipídeos houve acréscimo significativo (p<0,05). Para as análises de pH, não houve diferença, demonstrando que a formulação mesmo variando manteve-se próxima a 5,90. A adição de farelo de linhaça e OPN tornaram o produto mais escuro e com maior intensidade de verde (-a*).

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Section: Introductionunclassified

Efeito antioxidante de Pereskia aculeata Miller (Ora-Pro-Nóbis) em linguiça frescal de frango com adição de farelo de linhaça

Pellegrinello,

Aquino,

De Carvalho

et al. 2024

R. bras. Tecnol. Agroindustr.

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Analysis of the antimicrobial activity of the essential oil of oregano (Origanum vulgare): a review study on the main effects on pathogens

Araújo

Machado

Mascarenhas³

et al. 2021

RSD

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Western medicine has been trying to use natural means for the treatment of infections caused by bacteria, in this context, it is very noticeable the great interest of therapeutic agents coming from natural products, more specifically those derived from plants. In this sense, a review of the integrative literature on the antimicrobial activity of the essential oil of oregano has been carried out. For this review of integrative literature 24 scientific articles were used. The studies showed that the essential oil of Origanum vulgare L. (Lamiaceae) has been used as an element of scientific research in laboratories as an antimicrobial strategy against innumerable types of bacteria, where its high therapeutic and antimicrobial content has been proven. The essential oil of O. vulgare exposes a variable range of active compounds, being the monoterpenes carvacrol and thymol the majority compounds of this essential oil, which corresponds between 80,2 and 98% of the total composition of this essential oil. In view of this, the results that were described in this review could suggest that the compounds cited have antimicrobial activity, damaging the lipidic plasma membranes, compromising the pH homeostasis and the balance of organic ions, preventing cell division and causing dehydration in bacterial cells.

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Hamburger made with mechanically separated poultry meat and essential oil of oregano or peppermint added as an antioxidant

et al. 2023

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The increased production of mechanically separated poultry meat has led to its use in the production of foods of higher commercial value, such as hamburgers. However, hamburgers are more susceptible to oxidation, therefore, the goal of this study was to evaluate the antioxidant and antibacterial properties of hamburgers made with mechanically separated meat (MSM) from broilers and broiler breeder hens supplemented with oregano (Origanum vulgare) or peppermint (Mentha piperita). Hamburgers with a synthetic antioxidant and three levels of oregano and peppermint essential oils were evaluated using a sensory acceptance test. An inclusion level of 0.04% for both essentials oils was chosen for this test to evaluate the physical-chemical compositions as well as the microbiological and antioxidant activities because an inclusion level of 0.08% received a lower score from the evaluators. Higher pH values were found in hamburgers made with broiler MSM (control (6.94) and peppermint essential oil (6.93) and in broiler breeder hens MSM supplemented with peppermint essential oil (6.89). When comparing the origin of MSM, lower pH values were found in the broiler hamburgers supplemented with oregano essential oils (6.83). The total coliform counts at day zero were significantly higher for the hamburgers made with broiler breeder hens MSM with oregano essential oil, however, broilers MSM supplemented with a synthetic antioxidant showed the lowest count when compared to that of the others. For Staphylococcus coagulase-negative bacteria, growth was observed only on day zero, with a low count in hamburgers made with broiler breeder hens MSM and broiler MSM supplemented with synthetic antioxidant or peppermint essential oil. Hamburgers made with MSM from broilers and broiler breeder hens supplemented with synthetic antioxidants showed higher antioxidant capacity with an average of 2378.75 and 2265.43 µmols equivalent Trolox/mg, respectively. Our results suggest that the essential oils of oregano or peppermint can be used in the formulation of hamburgers since they presented high sensory acceptability and reduced contamination.

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Caracterização e aplicação de óleo de orégano como antioxidante natural em linguiça suína frescal

Abstract: Caracterização e aplicação de óleo de orégano como antioxidante natural em linguiça suína frescal Characterization and application of oregano oil as a natural antioxidant in fresh sausage

Cited by 3 publications

References 10 publications

Efeito antioxidante de Pereskia aculeata Miller (Ora-Pro-Nóbis) em linguiça frescal de frango com adição de farelo de linhaça

Efeito antioxidante de Pereskia aculeata Miller (Ora-Pro-Nóbis) em linguiça frescal de frango com adição de farelo de linhaça

Analysis of the antimicrobial activity of the essential oil of oregano (Origanum vulgare): a review study on the main effects on pathogens

Hamburger made with mechanically separated poultry meat and essential oil of oregano or peppermint added as an antioxidant

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