Rosemary Essential Oil and Lyophilized Extract as Natural Antioxidant Source to Prevent Lipid Oxidation in Pork Sausage

Bianchin, Mirelli; Pereira, Daiane; Reis, Amália Soares dos; Almeida, Jacqueline de Flório; Silva, Letícia Dangui da; Moura, Cristiane de; Carpes, Solange Teresinha

doi:10.19026/ajfst.13.5070

Cited by 15 publications

(20 citation statements)

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“…There was a statistical difference between the extracts for total phenolic compounds and total flavonoids (p <0.05). The rosemary extract have the highest content of phenolic compounds (46.48 mg EAG/ g of plant) and this result is in agreement with a previous study Bianchin et al [2] who found 45.67 mg EAG/g for lyophilized rosemary extract that was extracted with ethanol solution in a shaker at 40°C for 60 min. However, in this study, the sage extract showed superiority in the content of flavonoids (15.03 mg QE/ g of plant) in compared at lyophilized rosemary extract (11.89 mg QE/g).…”

Section: Total Phenolic Compounds Total Flavonoids and Preliminary supporting

confidence: 92%

“…Rosemary and sage essential oil has been used in several types of food, such as mayonnaise, meat products, pie dough, and salad dressing as a natural antioxidant. In fact, the rosemary essential oil and lyophilized rosemary extract exhibited an excellent inhibitory effect on lipid oxidation of pork sausage with high acceptance rate [2]. In another study, Pereira et al [1] reported that the rosemary extract had strong anti-oxidative effects in chicken burgers at 21 days of storage at refrigerated temperature.…”

Section: Introductionmentioning

confidence: 99%

“…Rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) are plant of the Lamiaceae family, and both are native to the Mediterranean, however grows in many parts of the world and have adapted easily in Brazil. Several researchers reported that the rosemary and sage demonstrate excellent antioxidant potential [1,2]. The antioxidant activity of rosemary can be attributed to the presence of phenolic compounds, mainly rosmarinic acid, carnosol, rosmanol, isorosmanol, rosmadiol, and carnosic acid [3].…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Properties of Lyophilized Rosemary and Sage Extract and its Effect to Prevent Lipid Oxidation In Poultry Pátê

Bianchin¹,

Pereira²,

Almeida³

et al. 2020

Preprint

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This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate, and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC), and AA by several methods. The poultry pátês stored at 4°C were evaluated by the lipid oxidation. High concentrations of TPC were detected in rosemary extract and sage extract (46.48 and 41.61 mg GAE/g: Gallic acid equivalent respectively). The AA of rosemary and sage extracts by free radical-scavenging were 4745.72 and 2462.82 µmol Trolox/g, respectively. The high concentration of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during the storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

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Section: Total Phenolic Compounds Total Flavonoids and Preliminary supporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant Properties of Lyophilized Rosemary and Sage Extract and its Effect to Prevent Lipid Oxidation In Poultry Pátê

Bianchin¹,

Pereira²,

Almeida³

et al. 2020

Preprint

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“…The rancidity scores changed very obviously and increased from 1.11, 1.10, 1.08 and 1.05 at 0 day to 5.22, 4.88, 4.50 and 4.38 at 180 days for control, CE, RE and BHA samples, respectively, which was consistent with the TBARS results and means that the rancid flavor in control samples developed to a greater extent with increased storage time. Spice extracts effectively prevented oxidative deterioration in frozen dumpling fillers, which may due to their polyphenol components …”

Section: Resultsmentioning

confidence: 99%

“…Spice extracts effectively prevented oxidative deterioration in frozen dumpling fillers, which may due to their polyphenol components. 39 Texture and juiciness are uniquely subjective properties of meat and meat products, which may have some relation with the increase in ice crystal size and protein denaturation. Bhattacharya et al 40 showed that as frozen storage time increases, the size of the ice crystals in meat and meat products increases, which makes proteins more easily denatured and leads to a decrease of water holding capacity.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts

et al. 2019

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BACKGROUND Oxidation is a major reason for nutritional and quality loss of dumplings during frozen storage. The addition of spice extracts in frozen dumplings may limit and inhibit oxidative impairments. In this study, the antioxidant effects of clove extract (CE) and rosemary extract (RE) and their influence on sensory and quality attributes of the meat‐based filler in frozen pork dumplings stored at −18 °C were investigated. RESULTS CE and RE significantly suppressed lipid and protein oxidation in terms of thiobarbituric acid‐reactive substances and protein carbonyls (P < 0.05) formation. During frozen storage up to 180 days, the dumpling samples with antioxidants had a significantly higher breaking strength and lower cooking loss (P < 0.05) compared with the control, and the effect of RE was stronger than that of CE. Sodium dodecylsulfate polyacrylamide gel electrophoresis showed that samples with antioxidants had reduced protein crosslinking, hence less aggregation. Differential scanning calorimetry analysis proved that the dumplings with antioxidants during storage had a higher thermal stability than those of the control. Based on dynamic rheological testing, the addition of RE to dumpling fillers was more effective in enhancing the gelling capacity of myofibrillar protein compared to the control. Sensory panel results confirmed significant positive effects of both spice extracts on oxidative stability (reduced rancidity) and palatability (texture and juiciness) of dumplings. CONCLUSION The addition of phenolic‐rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage. © 2019 Society of Chemical Industry

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

Aminzare

Hashemi

Afshari

et al. 2022

Food Science & Nutrition

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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.

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Rosemary Essential Oil and Lyophilized Extract as Natural Antioxidant Source to Prevent Lipid Oxidation in Pork Sausage

Cited by 15 publications

References 0 publications

Antioxidant Properties of Lyophilized Rosemary and Sage Extract and its Effect to Prevent Lipid Oxidation In Poultry Pátê

Antioxidant Properties of Lyophilized Rosemary and Sage Extract and its Effect to Prevent Lipid Oxidation In Poultry Pátê

Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts

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

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