Effects of <i>Cuminum cyminum L.</i> essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage

Moradi, Amir

doi:10.1002/fsn3.3457

Cited by 6 publications

(4 citation statements)

References 88 publications

(122 reference statements)

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“…The current results show that the content of TPC (28.26 ± 0.10 mg GAL/g) was considerable as a source of antioxidants in n/m BP. Moreover, the strong antioxidant property of n/m BP might be related to the small size, large solubility, and good permeability of the nano‐ and microparticles of BP; consequently, free radicals are effectively involved in the scavenging effect of BP particles (Lou et al., 2012 ; Moradi et al., 2023 ). Since n/m BP gradually releases bioactive chemicals, it was expected to have a strong antioxidant effect in high‐fat sausage, especially in sausages with n/m BP (250 mg/100 g meat).…”

Section: Resultsmentioning

confidence: 99%

“…( 2019 ); Jin and Jin ( 2021 ); Moradi et al. ( 2023 ). In addition to BP, the antimicrobial effect of other natural preservatives to control microbial growth in meat products has also been studied several times.…”

Section: Resultsmentioning

confidence: 99%

“…One of the limitations of using plant extracts and essential oils in food is their influence on the sensory attributes of the product (Moradi et al., 2023 ). BP may influence the sensory properties of food due to its special color and taste.…”

Section: Resultsmentioning

confidence: 99%

“…The antimicrobial activity of n/m BP, minimum inhibitory concentration (MIC n/m BP ) and minimum bactericidal concentration (MBC n/m BP ), was determined against Bacillus cereus PTCC 1247, Staphylococcus aureus PTCC 1189, Pseudomonas aeruginosa PTCC 1555, and Escherichia coli PTCC 1769 (Chen et al., 2019 ; Dorman & Deans, 2000 ; Herreros et al., 2005 ; Moradi et al., 2023 ). The pathogenic strains were supplied by the Iranian Research Organization for Science and Technology (IROST, Iran).…”

Section: Methodsmentioning

confidence: 99%

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The effect of nano/microparticles of bee pollen on the shelf life of high‐fat cooked sausage during refrigerated storage

Mashhadi,

Davati,

Emamifar

et al. 2024

Food Science & Nutrition

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Sausage is susceptible to oxidative changes in lipids and microbial spoilage due to the presence of water, fat, protein, and vitamins. Bee pollen (BP) as a source of potential antioxidants and antibacterial compounds can effectively prevent lipid peroxidation and microbial spoilage in meat products. The aim of the present study was to investigate the antibacterial and antioxidant activities of BP and the effects of nano/microparticles of bee pollen extract (n/m BP) at a concentration of 125 and 250 mg/100 g meat on the oxidative stability and microbial growth of high‐fat sausage during 30 days of storage at 4°C. The formation of BP particles in the nano/micro range was confirmed by scanning electron microscopy. High concentrations of total phenolic compounds (28.26 ± 0.10 mg GAE/g BP) with antioxidant activity (EC50 = 5.4 ± 0.07 mg/mL) were detected in BP. Based on the microdilution assay, the minimum inhibitory concentration of n/m BP for all test bacteria was 1000 (μg/mL) and the minimum bactericidal concentration of n/m BP was 2000 (μg/mL) for Staphylococcus aureus and Bacillus cereus and 4000 (μg/mL) for Escherichia coli and Pseudomonas aeruginosa. The n/m BP treatment (250 mg/100 g meat) showed a higher pH value (p < .05) and lower TBARS values (p < .05) than the ascorbic acid treatment (100 mg/100 g meat) and the control during the storage period. The microbial analysis showed that the addition of n/m BP led to a significant decrease (p < .05) in the total bacterial count, coliforms, S. aureus, and fungal population compared to the other samples. The results show that the addition of n/m BP (125 mg/100 g) can improve the texture, taste, and overall acceptability of the sausage compared to the control sample. In conclusion, this study suggests that BP can replace synthetic antioxidants in high‐fat sausages at the nano/microparticle level.

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Section: Resultsmentioning

confidence: 99%