Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

Barroug, Soukaina; Chaple, Sonal; Bourke, Paula

doi:10.3389/fnut.2021.628723

Cited by 15 publications

(7 citation statements)

References 129 publications

(214 reference statements)

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“…Therefore, attention has been increased to use various natural additives, such as sweeteners, coloring, antioxidants and antimicrobials agents obtained from microorganisms, plants, and animal (7,8). Various natural antimicrobial agents, such as essential oils and herbal extract, bacteriocin, and antimicrobial enzymes have been identified (9)(10)(11).…”

Section: Introductionmentioning

confidence: 99%

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese

et al. 2022

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Due to the concern of consumers about the presence of synthetic preservatives, researchers and food manufacturers have recently conducted extensive research on the limited use of these preservatives and the introduction and use of natural preservatives, such as herbal extracts and essential oils, bacteriocins, and antimicrobial enzymes. Lysozyme is a natural enzyme with antimicrobial activity that has attracted considerable attention to be potentially utilized in various industries. Since lysozyme is an intrinsic component of the human immune system and has low toxicity; it could be considered as a natural antimicrobial agent for use in food and pharmaceutical industries. Lysozyme exerts antimicrobial activity against microorganisms, especially Gram-positive bacteria, by hydrolyzing 1,4-beta-linkages between N-acetylmuramic acid and N-acetylglucosamine in the cell wall. In addition, increased antimicrobial activity of lysozyme against Gram-negative bacteria could be achieved by the modification of lysozyme through physical or chemical interactions. Lysozyme is presented as a natural preservative in mammalian milk and can be utilized as a bio-preservative in dairy products, such as cheese. Both bacteria and fungi can contaminate and spoil the cheese; especially the one that is made traditionally by raw milk. Furthermore, uncontrolled and improper processes and post-pasteurization contamination can participate in the cheese contamination. Therefore, besides common preservative strategies applied in cheese production, lysozyme could be utilized alone or in combination with other preservative strategies to improve the safety of cheese. Hence, this study aimed to review the antimicrobial properties of lysozyme as natural antimicrobial enzyme and its functionality in cheese.

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Section: Introductionmentioning

confidence: 99%

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese

et al. 2022

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“…NTP is also referred to cold plasma, low-temperature plasma, and atmospheric pressure plasma ( Qiu et al, 2019 ). In NTP technology, a quasi-neutral ionized gas devoid of thermodynamic equilibrium is utilized to generate atoms, excited molecules, ions, electrons, free radicals, photons, and other reactive species (RS; Barroug et al, 2021 ). The ionized gases include oxygen, nitrogen, or mixtures of specific ratios of noble gases such as neon, argon, or helium ( Bahrami et al, 2020 ).…”

Section: Non-thermal Plasmamentioning

confidence: 99%

Principles and Applications of Non-Thermal Technologies for Meat Decontamination

Lee,

Yoon

2024

Food Sci Anim Resour

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Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.

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“…But lipid oxidation can accelerate protein oxidation by producing highly aggressive free radicals (peroxides, hexanal, propanal, malondialdehyde, etc.) (Barroug et al, 2021). Changes caused by protein oxidation can affect physical and chemical properties, such as solubility, hydrophobicity, WHC, meat tenderness, and gel function (Zhang et al, 2013).…”

Section: Disadvantagesmentioning

confidence: 99%

Advances in application of ultrasound in meat tenderization: A review

Dong

Zhang

Mei

et al. 2022

Front. Sustain. Food Syst.

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Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).

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Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

Cited by 15 publications

References 129 publications

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese

Principles and Applications of Non-Thermal Technologies for Meat Decontamination

Advances in application of ultrasound in meat tenderization: A review

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