Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Abstract

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

Synergistics of Carboxymethyl Chitosan and Mangosteen Extract as Enhancing Moisturizing, Antioxidant, Antibacterial, and Deodorizing Properties in Emulsion Cream

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“…Colour and pH measurements. The colour values of the garlic samples were measured using a MiniScan EZ 4500L spectrophotometer (Hunter Associates Laboratory, Inc., Reston, Virginia, USA) calibrated with black and white porcelain reference plates following the method of Phimolsiripol et al 51…”

Crude essential oil from roots of white’s ginger ( Mondia whitei ) as natural minced beef preservative

“…Thus, extending the shelf life of meat by natural antioxidant and antimicrobial alternatives, usually from plant origin, is considered novel and safer technique. Various extracts, powder or essential oil, from different parts of some plants have been employed with huge successes (Hernández‐Ochoa et al., 2014; Phimolsiripol et al., 2021; Shaltout et al., 2017). Essential oils, volatile or ethereal oils as they are so called, are situated in 10% of the plant kingdom.…”

“…This finding also agreed withIrfiana et al (2017), who reported a decrease in TBARs values of vacuum-packed ground beef during refrigerated storage (at 0, 4, 8, 12, and 16 days) when compared with TBARs values of control samples. Likewise, fresh pork treated with the ultrasonicated extracts of Ceylon spinach at 100 and 120 mg/ml had lower values of thiobarbituric acid reactive substances (TBAR S ) than the control(Phimolsiripol et al, 2021). Crude essential oils are known to contain active compounds which are antioxidants and can curtail the incidence of autoxidation in meat and its products(Homayounpour et al, 2021;Irfiana et al, 2017).…”