Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Shalaby, Al Shimaa Gamal; Anwar, Mervat M.; Sallam, Essam M.

doi:10.1111/jfpp.13789

Cited by 14 publications

(12 citation statements)

References 43 publications

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“…These results are in agreement with Cardoso et al [41]. Our results showed that OLE had positive impact in decreasing the psychrophilic count in the treated samples as compared to the control ones; this result was supported by Shalaby et al [30]. Table 6.…”

Section: Total Psychrotrophic Count (Tpc)supporting

confidence: 93%

“…Our findings revealed that lower pH values in treated poultry meat were obtained with OLE as compared to the control samples, and this may be linked to the active compounds present in olives' leaf extract. Our observations are supported by the findings of Shalaby et al [30], who reported lower pH values in minced meat treated with OLE as a consequence of the nature and the properties of the active phenolic compounds present in OLE. These results thus indicate that the application of OLE as an antimicrobial agent influences the pH of poultry meat during the refrigeration storage.…”

Section: Hydrogen Ion Concentration (Ph)supporting

confidence: 93%

“…Our findings were in agreement with Sasse et al [29], who reported that many herbs and spices improved both the color and flavor stability in meat. Our findings showed that OLE maintains the overall acceptability of treated poultry meat, confirming the data obtained by Shalaby et al [30], which reported that using OLE as a natural preservative on minced beef enhanced its quality attributes including sensory attributes, as well as increased the minced beef's shelf-life under cold storage conditions. Table 1.…”

Section: Sensory Evaluation and Overall Acceptancesupporting

confidence: 92%

“…Our results showed that OLE had a positive impact in decreasing the total aerobic plate count in the treated samples compared with the control one. This result was confirmed by Shalaby et al [30] who reported that OLE has a good effect on the antimicrobial activity such as the total bacterial count in minced beef. The partial hydrophobic nature of phenolic compounds may degrade the cell wall, disrupt the cytoplasmic membrane, damage membrane proteins, and interfere with membrane-integrated enzymes, which may eventually lead to bacterial cell death [39] explaining the decrease in aerobic bacterial count.…”

Section: Total Aerobic Bacterial Countsupporting

confidence: 73%

“…Poultry meat samples treated with 1% OLE did not decompose until the 15th day of storage. Shalaby et al [30] have also reported that OLE has a positive effect in decreasing the total yeast and mold counts in minced beef treated with OLE. Our findings showed that the samples treated with different concentrations of OLE display decreasing total mold and yeast counts compared with the control ones with a specific emphasis after the 12th and 15th days of storage.…”

Section: Total Mold and Yeast Countmentioning

confidence: 94%

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Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality

Saleh

Morshdy

El-Manakhly

et al. 2020

Foods

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Poultry meat is commonly marketed at refrigerated temperatures (2–5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.

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Section: Total Psychrotrophic Count (Tpc)supporting

confidence: 93%

Section: Hydrogen Ion Concentration (Ph)supporting

confidence: 93%

Section: Sensory Evaluation and Overall Acceptancesupporting

confidence: 92%

Section: Total Aerobic Bacterial Countsupporting

confidence: 73%

Section: Total Mold and Yeast Countmentioning

confidence: 94%

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Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality

Saleh

Morshdy

El-Manakhly

et al. 2020

Foods

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Effect of edible film prepared with plasma‐activated water and olive leaf extract (Olea europaea L.) as a potential packaging in cooked meat product

Bilecen Şen,

Güleç

2024

Food Science & Nutrition

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This research determined the use of edible film (EF) prepared with olive leaf extract (OLE) and plasma‐activated water (PAW) on the shelf life and quality of cooked meat (M. longissimus thoracis et lumborum) product. The characterization of PAW composition and the antioxidant activity and the total phenolic content (TPC) of OLE were determined. Also, physicochemical and microbiological properties and lipid oxidation of cooked meat product coated with EF stored at +4°C for 14 d were evaluated. Cold plasma treatment increased the nitrite/nitrate concentrations and ORP value and decreased the pH value of distilled water (DW). The amount of TPC, IC50 value, and the antioxidant activity of OLE were 71.52 mg GAE/g, 0.46 mg/mL, and 77.39%, respectively. The combined use of OLE and PAW in EF during storage reduced the pH of cooked meat product. Furthermore, the addition of OLE in EF increased the b* values and reduced the a* values of cooked meat product, whereas the addition of PAW did not influence the CIE L*, a*, b* color values. The use of EF prevented lipid oxidation in cooked meat product during storage, especially the addition of OLE to the EF reduced the TBARS values. In this research, the addition of OLE to EF prepared with PAW has a promising application potential in the preservation of RTE‐cooked meat products. Also, these findings suggested that OLE, a by‐product from production of olive oil, might be applied as active packaging in biodegradable films.

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The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

et al. 2020

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Olive leaves represent a waste from the olive oil industry which can be reused as source of polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid oleuropein, followed by verbascoside, apigenin-7-O-glucoside, luteolin-7-O-glucoside, and simple phenols. The attention towards these compounds derives above all from the large number of studies demonstrating their beneficial effect on health, in fact olive leaves have been widely used in folk medicine in the Mediterranean regions. Moreover, the growing demand from consumers to replace the synthetic antioxidants, led researchers to conduct studies on the addition of plant bioactives in foods to improve their shelf-life and/or to obtain functional products. The current study overviews the findings on the addition of polyphenol-rich olive leaf extract (OLE) to foods. In particular, the effect of OLE addition on the antioxidant, microbiological and nutritional properties of different foods is examined. Most studies have highlighted the antioxidant effect of OLE in different food matrices, such as oils, meat, baked goods, vegetables, and dairy products. Furthermore, the antimicrobial activity of OLE has been observed in meat and vegetable foods, highlighting the potential of OLE as a replacer of synthetic preservatives. Finally, several authors studied the effect of OLE addition with the aim of improving the nutritional properties of vegetable products, tea, milk, meat and biscuits. Advantages and drawbacks of the different use of OLE were reported and discussed.

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Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Cited by 14 publications

References 43 publications

Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality

Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality

Effect of edible film prepared with plasma‐activated water and olive leaf extract (Olea europaea L.) as a potential packaging in cooked meat product

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

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