Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

Nowak, Agnieszka; Czyżowska, Agata; Magdalena, Efenberger; Krala, L.

doi:10.1016/j.fm.2016.06.004

Cited by 94 publications

(92 citation statements)

References 36 publications

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“…The use of plants as food preservatives is gradually growing because of the risk of diseases associated with synthetic additives (Santos‐Sánchez, Salas‐Coronado, Valadez‐Blanco, Hernández‐Carlos, & Guadarrama‐Mendoza, ). Natural antioxidants from plant extracts are widely employed to prevent oxidation and preserve sensory attributes of meat products and represent a promising strategy to extend their shelf life (Nowak, Czyzowska, Efenberger, & Krala, ; Ribeiro et al, ). Food plants rich in phenolic compounds have been used as sources of antioxidant preservatives.…”

Section: Application As Food Preservativementioning

confidence: 99%

Convolvulus plant—A comprehensive review from phytochemical composition to pharmacy

Salehi

Krochmal‐Marczak

Skiba

et al. 2019

Phytotherapy Research

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Convolvulus genus is a representative of the family of Convolvulaceae. Convolvulus plants are broadly distributed all over the world and has been used for many centuries as herbal medicine. Convolvulus genus contains various phytochemicals such as flavonoids, alkaloids, carbohydrates, phenolic compounds, mucilage, unsaturated sterols or terpenes, resin, tannins, lactones, and proteins. phytochemical composition, antimicrobial and antioxidant activities, application as food preservative, traditional medicine use, anticancer activities, and clinical effectiveness in human of Convolvulus plants. All the parts of Convolvulus plants possess therapeutic benefits; preliminary pharmacological data validated their use in traditional medicine. However, further preclinical and clinical experiments are warranted before any application in human health.

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Section: Application As Food Preservativementioning

confidence: 99%

Convolvulus plant—A comprehensive review from phytochemical composition to pharmacy

Salehi

Krochmal‐Marczak

Skiba

et al. 2019

Phytotherapy Research

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Section: Resultsmentioning

confidence: 97%

“…Therefore, ferulic acid could inhibit the growth of GCC+, Enterobacteriaceae and Pseudomonas, but had no effect on LAB. This may been due to the fact that the sensitivity of bacteria to ferulic acid varied from species to species (Nowak et al, 2016). Similarly, Wei et al (2015) reported that adding ferulic acid can significantly reduce the amount of total number of colonies without decreasing the sensory quality of dry-cured perch.…”

Section: Microbial Analysismentioning

confidence: 99%

Ferulic acid reduced histamine levels in the smoked horsemeat sausage

Zhao

Xue

et al. 2018

Int J of Food Sci Tech

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Summary This study assessed the effect of ferulic acid on the accumulation of histamine in traditional Xinjiang smoked horsemeat sausage. The dynamics of histamine‐producing microorganisms were monitored by PCR‐denaturing gradient gel electrophoresis (DGGE) with specific primer pairs, and histidine and histamine levels were measured by high‐performance liquid chromatography (HPLC). Relative parameters including microbiological growth, pH and moisture content were also evaluated. PCR‐DGGE provided a rapid and convenient method for detecting and identifying histamine‐producing bacteria. The results showed that ferulic acid reduced the histamine concentration and inhibited the growth of histamine‐producing bacteria during fermentation and ripening. Additionally, the inhibitory effect of ferulic acid was stronger than that of the starter culture. Therefore, ferulic acid appears to be a useful additive for manufacturing fermented sausages.

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“…Antioxidant activities of aloe vera, fenugreek, ginseng, mustard, rosemary, sage, and tea catechins were evaluated in pork patties and rosemary, sage and tea catechins were determined as the most potent antioxidants (Mc Carthy et al, ). In a study, after chilling the pork sausages for 28 days, the cherry ( Prunus cerasus L.) and blackcurrant ( Ribes nigrum L.) leave extracts caused significantly lower MDA generation, indicating an antioxidant effect (Nowak, Czyzowska, Efenberger, & Krala, ). Fernandes, Trindade, Lorenzo, Munekata, and De Melo () revealed that oregano extract presented antioxidant effects quite similar to BHT on sheep burgers packaged in a modified atmosphere for 20 days at 2 ± 1 °C.…”

Section: Resultsmentioning

confidence: 99%

Effectiveness of Corduk (Echinophora tenuifolia subsp. sibthorpiana) on safety and quality of kofte, a Turkish style meatball

Şengün

Turp

Kılıç

et al. 2017

Journal of Food Safety

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In this research, the effect of Echinophora tenuifolia subsp. sibthorpiana (Corduk) on the inactivation of Salmonella Typhimurium in kofte (Turkish style meatball) was evaluated; as well as the quality characteristics of kofte (proximate composition, oxidation level, color parameters, microbiological, and sensory properties), during storage period at 4 8C for 7 days. Using Corduk at concentrations of 0.5, 1, and 1.5% in kofte was reduced the number of Salmonella cells in the range of 0.35-1.0 log cfu/g. The lowest total mesophilic aerobic bacteria count was obtained from kofte containing 1.5% of Corduk, after 7 days of storage. Corduk improved the color properties of kofte; hence, at the end of the storage period, samples containing 1 and 1.5% of Corduk significantly had higher scores than the control samples. The results of this study indicate that using Corduk in kofte couldgive an opportunity to improve the safety of meat products while improving the sensory characteristics. Practical applicationsThe natural substances from aromatic plants and spices can act as antimicrobial agents while improving quality attributes of the product. Kofte is a Turkish style meatball widely consumed in Turkey. This study was focused on the inclusion of Corduk into kofte formulation to improve the safety and quality of the product. Results indicate that Corduk can be considered as effective natural preservative for meat products without any adverse effect on the sensory quality.

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Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

Cited by 94 publications

References 36 publications

Convolvulus plant—A comprehensive review from phytochemical composition to pharmacy

Convolvulus plant—A comprehensive review from phytochemical composition to pharmacy

Ferulic acid reduced histamine levels in the smoked horsemeat sausage

Effectiveness of Corduk (Echinophora tenuifolia subsp. sibthorpiana) on safety and quality of kofte, a Turkish style meatball

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