Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage

Abstract

The aim of the current study was to investigate the suitability of Ziziphora tenuior essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the chemical and microbial qualities of cooked beef sausage. In this study, modified starch was used for encapsulation of essential oil, and subsequently, 0.5% ZEO and 1% orange fiber were used for preparing cooked beef sausages during 60 days of storage at 4°C. To assess the microbial quality of samples, total viable count (TVC), psychrophilic count (PSY), and lactic acid bacteria (LAB) were analyzed. Furthermore, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were tested to examine lipid oxidation. The most components of ZEO were pulegone (47.12%), isomenthone (14.57%), and 1,8‐cineole (12.84%) according to GC–MS analysis. The reducing power, DPPH radical scavenging activity, MIC, and MBC of ZEO were 16.44 (EC50), 8.36 (IC50), 0.625–2.5, and 1.25–5 mg/ml, respectively. Moreover, sausage containing 0.5% microencapsulated ZEO in combination with 1% orange fiber showed the best results with the following values (p ≤ .05): TVC (3.69 log CFU/g), PSY (3.51 log CFU/g), LAB (3.1 log CFU/g), PV (10.41 meq/kg lipid), and TBARS (3.1 mg MDA/kg). This is due to the antimicrobial and antioxidant properties of microencapsulated essential oil. Therefore, the results of the present study can be applied in the meat industries as a new natural preservation method.

Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

“…As expected, the burger without additive (control) had the highest TBA (1.976 mg MDA/kg), and the lowest was observed in the sample treated with CS‐SCF (1.000 mg MDA/kg) on the last day of storage. The phenolics in plant sources have hydroxyl groups in their structures, which inhibit free radicals and thereby prevent the fat oxidation process or reduce the speed of this destructive reaction (Aminzare et al, 2022 ; Salami et al, 2020 ). Overall, phenolic compositions are the main agents in inhibiting free radicals; however, other bioactive substances such as polysaccharides, carotenoids, proteins, peptides, and pigments in some plants can also be involved in neutralizing free radicals (Noshad et al, 2021 ).…”

“…Overall, undesirable changes led to microbial growth, fat oxidation and decomposition of protein structure during storage and also sensory acceptance was reduced by consumers (Amiri et al, 2019 ). This was due to changes in color, taste, odor, and texture that were associated with a decrease in shelf life of the product (Aminzare et al, 2022 ). The results of sensory characteristics for fish burgers are depicted in Figure 4 , and there was no significant difference in scores, which were 4.40–4.90 on the 1st and 2nd days.…”

“…After that, the mixture was filtered, and the absorbance was read at 415 nm using a spectrophotometer. A standard curve of quercetin in ethanol was plotted, and TFC was calculated as milligrams of quercetin equivalent (QE) per gram (mg QE/g) of CSEOs (Aminzare et al, 2022 ).…”

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

“…Among natural antioxidants, plant products have a significant effect on the control of lipid oxidation of meat products, such as resveratrol and thymol in cooked sausage (Hashemi et al, 2023), resveratrol and essential oil of Satureja bachtiarica in fresh chicken meat (Abdalbeygi et al, 2022), essential oil of Ziziphora tenuior and orange fiber in beef cooked sausage (Aminzare, Hashemi, Afshari, Mokhtari, & Noori, 2022).…”

“…There are several studies showing the addition of natural additives to control the microbial growth of meat products. This applies to resveratrol and thymol essential oil in cooked sausage (Hashemi et al., 2023 ), dietary fiber in cooked sausage (Aminzare, Hashemi, Afshari, Noori, & Rezaeigolestani, 2022 ), edible chitosan coating with resveratrol and essential oil of Satureja bachtiarica in fresh chicken meat (Abdalbeygi et al., 2022 ), essential oil of Ziziphora tenuior and orange fiber in cooked beef sausage (Aminzare, Hashemi, Afshari, Mokhtari, & Noori, 2022 ) and nanoemulsion of essential oil of Zataria multiflora enriched with cinnamaldehyde in fresh chicken meat (Abbasi et al., 2021 ). Recently, studies have shown that bee pollen (BP) is effective on the shelf life of meat products such as sausage and black pudding (Anjos et al., 2019 ; Novaković et al., 2021 ).…”