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Overview of plant extracts as natural preservatives in meat

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate

Manpreet Kaur et al.

Summary: The study aimed to improve the functional and nutritional value of composite chocolate by using a combination of animal and plant ingredients. Optimal levels of CPP, calcium lactate, and animal fat increased calcium and protein content by 93%, while decreasing fat and carbohydrate content without affecting cholesterol levels. The addition of raspberry and blueberry extract up to 3% improved antioxidant potential, lipid oxidative stability, microbial, and sensory quality of the products.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties

Rafael Sepulveda Fonseca Trevisan Passos et al.

Summary: The study evaluated the impact of green tea extract (GTE) on chicken patties, showing that adding 0.5% GTE effectively delayed lipid oxidation and improved color stability, without significant impacts on sensory attributes. However, GTE at any level was not able to retard microbial spoilage during storage, presenting GTE as an alternative for producing chicken patties with lower synthetic conservatives.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter

Yajun Zhou et al.

Summary: The study found that different plant extracts have a positive effect on the quality of spiced pork trotters, including inhibiting lipid oxidation and increasing the variety of volatile flavor substances. It also showed that during processing and storage, the content of unsaturated fatty acids in trotters increased, while the pH value and TBARS both showed a significant decreasing trend.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

Luca Grispoldi et al.

Summary: Consumers are increasingly interested in meat products with low or no food additives. This study investigates the effect of different natural extracts on the color of nitrite-free canned meat and finds that sorghum red pigment powder can be used as a natural additive to maintain the typical red/pink color.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A2: A possible role for depletion of neutral lipid hydroperoxides

James G. Whalin et al.

Summary: The study demonstrates that a mixture of rosemary extract and phospholipase A(2) may be an effective natural antioxidant in pork sausage, with its antioxidant mechanism potentially related to neutral lipid hydroperoxide suppression. Synthetic antioxidants were more effective in stabilizing color, but showed lower lipid oxidation markers in seasoned sausage.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Effect of extraction conditions on the antioxidant compounds from habanero pepper (Capsicum chinense) and its potential use as antimicrobial

Karen Y. Jattar-Santiago et al.

Summary: This study evaluated the effect of different solid-to-solvent ratios, temperatures, and times on the extraction of bioactive compounds from habanero pepper. The optimal conditions for extraction were identified, and the extract showed antimicrobial and antioxidant properties.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Effects of Moringa oleifera Lam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Maria Fernanda Francelin et al.

Summary: This study investigates the impact of Moringa oleifera Lam. leaf hydroalcoholic extract on the shelf-life and quality of chicken mortadella. The results show that the extract can be used as a natural antioxidant to produce safer and higher quality chicken mortadella, reducing the need for synthetic antioxidants.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Effects of lemon and pomelo peel extracts on quality and melanosis of Indian white prawn during chilled storage

Praveenkumar Pandiyan et al.

Summary: The effects of lemon and pomelo peel extracts on Indian white prawns during storage were investigated, showing enhanced antioxidant activity and extended shelf life. Lemon peel extract exhibited higher total phenolic content, total antioxidant capacity, and ferric-reducing antioxidant power compared to pomelo peel extract. Overall, both extracts have the potential to be natural preservatives for maintaining shrimp quality.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Inhibitory effects of carob and propolis extracts on the formation of heterocyclic aromatic amines in beef meatballs cooked with different methods

Beyza Erdogan et al.

Summary: This study aimed to evaluate the inhibitory effects of propolis extract (PE) and carob extract (CE) on the formation of heterocyclic aromatic amines (HCAs) in beef meatballs cooked by pan-frying and oven methods. The results showed that CE had the highest inhibition effect on the total HCA content. The levels of HCAs generally increased with increasing cooking temperature. PE and CE could be used as natural food additives to reduce HCAs in meatballs.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Evaluation of antimicrobial and antibiofilm properties of chitosan edible coating with plant extracts against Salmonella and E. coli isolated from chicken

Anju Mariam Johnson et al.

Summary: This study aimed to investigate the effect of chitosan edible coating with medicinal leaf extracts on the antibiofilm and antimicrobial activities against Salmonella spp. and E. coli strains isolated from chicken samples. The results showed that chitosan with M. piperita and P. amboinicus had strong inhibitory effects on multidrug-resistant strains and significantly reduced the growth of pathogens during the storage period.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Chitosan based edible film incorporating different Prunella L. extracts, characterization and their antioxidant properties

Ilker Erken et al.

Summary: This study investigated the production, characterization, antioxidant capacity, and antibacterial activity of chitosan-based edible and biodegradable films prepared with extracts from Prunella grandiflora, Prunella laciniata, Prunella orientalis, and Prunella vulgaris. The results confirmed that these films had desirable physical and surface properties and contained phenolic compounds with antioxidant properties. The films were found to have potential applications in food and packaging industries.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Effectiveness of orange peel extract on the quality of minced beef during frozen storage

Asmaul Husna Nupur et al.

Summary: This study evaluated the effect of orange peel extract (OPE) on the physicochemical, biochemical, and microbial properties of minced beef. The addition of OPE and butylated hydroxytoluene (BHT) reduced lipid oxidation and inhibited microbial growth. Additionally, 1.5% OPE exhibited similar effects to BHT in controlling lipid oxidation and microbes.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Ultrasound-assisted extraction of pomegranate peel antioxidants: A green process to obtain a meat preservative

Silvia Betzabe Ordaz-Rodriguez et al.

Summary: This study optimized the ultrasound-assisted extraction (UAE) of pomegranate peel using water as the solvent to maximize its antioxidant potential as a preservative for chicken burgers. The results showed that the phenolic compound in the extracts reached the highest concentration with specific extraction conditions. The extracted preservative exhibited the ability to delay meat oxidation even better than ascorbic acid.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Oxidation and flavor changes in smoked bacon cured using bamboo extract concentrate combined with bamboo poles during storage

Yunqi Zhang et al.

Summary: The study demonstrates that using bamboo leaf extract concentrate as a curing liquid can effectively delay the oxidation of bacon while smoking with different proportions of bamboo poles and cypress. The results show significant impact on the flavor and oxidation degree of bacon.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Biochemistry & Molecular Biology

Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification

Luna Pollini et al.

Summary: There is a growing interest in using agri-food waste to extract bioactive compounds with potential health benefits. This study successfully recovered functional molecules from apple pomace using ultrasound-assisted extraction (UAE) and added the extracted apple pomace, rich in dietary fiber, as a fortifying agent for beef burgers. The results showed that the fortified burgers had improved phenol content, antioxidant activity, color, and sensory characteristics.

MOLECULES (2022)

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Review Food Science & Technology

Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products

Magdalena Efenberger-Szmechtyk et al.

Summary: Polyphenols, the main bioactive compounds in plant extracts, exhibit antimicrobial and antioxidant activities. They can alter microbial morphology and affect bacterial cell walls, thus positively impacting the shelf-life of meat and meat products.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Mycology

Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay

Alejandro Hernandez et al.

Summary: Orange peel waste is an excellent source of anti-fungal compounds, with ferulic acid showing higher inhibitory capacity than p-coumaric acid. This suggests the potential use of ferulic acid or ferulic acid-rich extracts as a natural alternative to reduce post-harvest losses and enhance the shelf-life of fruit.

FUNGAL BIOLOGY (2021)

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Article Food Science & Technology

Biodegradable films with Brassica Oleracea Capitata extract as a quality indicator in sheep meat

Rerisson do Nascimento Alves et al.

Summary: The study aimed to develop smart biodegradable films using biopolymers and plant extracts, with red cabbage showing the best pH indicator potential in sheep meat, high biodegradability, allowing consumers to choose products with better preservation quality.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Development of halal cooked smoked beef and turkey sausage using a combined plant extracts

Zhazira S. Zheleuova et al.

Summary: The study focused on improving the sensory and nutritional properties of cooked smoked beef and turkey sausages using plant extracts, which enhanced the biological and nutritional value of the final product. The results showed that the developed technology can be applied to produce halal meat products.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Dentistry, Oral Surgery & Medicine

Inhibitory effects of flavedo, albedo, fruits, and leaves of Citrus unshiu extracts on Streptococcus mutans

Ryota Nomura et al.

Summary: The study showed that extracts from the flavedo, albedo, and fruits of Citrus unshiu exhibit strong inhibitory effects on Streptococcus mutans, with albedo particularly promising for dental caries prevention due to its neutral pH and high polyphenol content. In contrast, extracts from leaves showed weaker inhibitory effects. Additionally, extracts from Citrus sinensis also demonstrated inhibitory effects on S. mutans, albeit less potent than those from C. unshiu.

ARCHIVES OF ORAL BIOLOGY (2021)

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Article Food Science & Technology

Antioxidant-rich natural fruit and vegetable products and human health

Afam I. O. Jideani et al.

Summary: This review emphasizes the importance of antioxidants in fruits and vegetables for human health and discusses their potential in preventing chronic diseases. The analysis focuses on the mechanisms of action of different types of antioxidants, providing insights into how these ingredients help reduce the risk of chronic diseases.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2021)

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Article Food Science & Technology

Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

Laura Tamkute et al.

Summary: The study evaluated the antimicrobial activity of defatted black chokeberry pomace extracts isolated by consecutive pressurized ethanol and water extractions. The extracts effectively inhibited selected food-borne pathogens and spoilage bacteria, showing promise as natural ingredients for improving meat safety and shelf-life. Chokeberry phytochemicals may provide health benefits to meat products and mitigate the adverse effects of processed meat.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat

Elisa Rafaela Bonadio Bellucci et al.

Summary: Red pitaya extract showed strong antioxidant effects in pork patties, enhancing color stability and delaying oxidative deterioration.

MEAT SCIENCE (2021)

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Review Acoustics

Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review

Kshitiz Kumar et al.

Summary: Growing fruit and vegetable processing industries produce significant amounts of by-products with bioactive compounds. Ultrasound assisted extraction (UAE) is an efficient technique for extracting these compounds, but requires optimization of various variables for each type of by-product.

ULTRASONICS SONOCHEMISTRY (2021)

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Article Food Science & Technology

An active packaging film based on esterified starch with Tartary buckwheat bran extract and chitosan and its application for mutton preservation

Zhu Tian et al.

Summary: The study showed that mutton packaged with active films exhibited better quality during storage, including lower pH increase and lower contents of total volatile basic nitrogen and thiobarbituric acid reactive substances. The new films can extend the storage time of mutton.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Review Food Science & Technology

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Alaa El-Din A. Bekhit et al.

Summary: The use of total volatile basic nitrogen (TVB-N) as a freshness marker for different meat types is still lacking understanding and consistent recommendations. The current research has not adequately addressed the mechanisms behind TVB-N generation and its association with meat freshness. Further studies and investigations are needed to establish more accurate and reliable freshness indicators for various meat types.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Biochemistry & Molecular Biology

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Mirian Pateiro et al.

Summary: Plants are rich in bioactive compounds such as polyphenols, which can replace synthetic antioxidants in meat products. These natural antioxidants, obtained from fruits, vegetables, herbs, and spices, contribute to the quality of meat products and offer benefits in terms of environmental protection and resource reutilization.

ANTIOXIDANTS (2021)

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Review Biochemistry & Molecular Biology

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

Michel M. Beya et al.

Summary: Comminuted meat products are vulnerable to degradation, leading to skepticism among consumers towards synthetic preservatives. The search for natural preservatives is growing, with polyphenolic-rich plants emerging as a promising alternative due to their antimicrobial and antioxidant properties.

ANTIOXIDANTS (2021)

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Article Food Science & Technology

Exploration of antibacterial and antioxidative activity of seed/peel extracts of Southeast Asian fruit Durian (Durio zibethinus) for effective shelf-life enhancement of preserved meat

Aizi Nor Mazila Ramli et al.

Summary: This study investigated antibacterial and antioxidant compounds in Durian peel/seed extracts and their potential in preventing meat decay. The extracts showed effectiveness in extending the shelf life of meat, with peel/seed extracts demonstrating significant antioxidant activity and antimicrobial properties.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Antioxidant and chemical effects of propolis, sage (Salvia officinalis L.), and lavender (Lavandula angustifolia Mill) ethanolic extracts on chicken sausages

Sabire Yerlikaya et al.

Summary: The research demonstrated that propolis, sage, and lavender extracts can be used as natural preservatives in chicken sausages. Among the samples tested, the one with 10% propolis had the lowest lipid oxidation, while the sample with 5% lavender extract had the lowest moisture content. In terms of total phenolic content, the sample with 10% propolis had the highest TPC, while the one with 5% lavender had the lowest TPC.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage

Zefu Wang et al.

Summary: The study found that adding purslane extract can effectively inhibit oxidation and microbial growth in rabbit meat patties, as well as improve sensory attributes.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

Anna Marietta Salejda et al.

Summary: The study showed that marinating dry-aged beef with Ilex meserveae dried leaves extract efficiently prevents lipid oxidation without affecting shear force and color parameters. It can be used as a natural ingredient in meat marinade to prevent peroxidation.

JOURNAL OF FOOD QUALITY (2021)

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Article Food Science & Technology

Roselle (Hibiscus sabdariffa L.) extracts added to Frankfurt-type sausages: Effects on chemical, physicochemical, and sensorial properties

Anna Judith Perez-Baez et al.

Summary: The study aimed to investigate the effect of roselle aqueous extracts on the properties of frankfurter-type sausages. Results showed that roselle extract can reduce nitrite levels but increase lipid oxidation, negatively affecting color and texture properties. High scores in sensory analysis were obtained in samples with 4% roselle extract.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Antioxidant and antimicrobial effect of an innovative active film containing corn stigma residue extract for refrigerated meat conservation

Caroline Pagnossim Boeira et al.

Summary: The bioactive film incorporating corn stigma extract (CSE) was found to have enhanced antioxidant and antimicrobial properties, significantly reducing lipid oxidation by 60% and inhibiting the growth of mesophilic and psychrotrophic bacteria. This active film shows promise as an alternative packaging material for food products.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Antioxidant and antimicrobial efficacy of giloy (Tinospora cordifolia) stem powder in spent hen meat patties under aerobic packaging at refrigeration temperature (4 ± 1celcius)

Pavan Kumar et al.

Summary: The addition of 3% giloy stem powder (GSP) significantly improves the storage stability of spent hen meat patties, reducing oxidative and microbial contamination, and achieving higher overall acceptability in sensory evaluation.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Effects of thymol and rosemary essential oils and red beet extract on low-nitrite and carmine-free beef Mortadella

Emre Hastaoglu et al.

Summary: The study showed that using thymol and rosemary essential oils can achieve antimicrobial and antioxidant effects of reducing nitrite, while using red beet extract can replace carmine. The samples containing red beet extract and nitrite had the highest redness values, and it is recommended to use rosemary essential oil and red beet extract in reduced-nitrite and carmine-free meat products.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Review Biochemistry & Molecular Biology

Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

Alzaidi Mohammed Awad et al.

Summary: Plant extracts are rich in bioactive compounds that can act as antioxidants, and the use of green extraction technologies can improve yields and preserve active ingredients for effective utilization in the meat industry.

ANTIOXIDANTS (2021)

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Article Biochemistry & Molecular Biology

The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Marcio Vargas-Ramella et al.

Summary: This study found that the addition of Colombian berry extract can improve the color and lipid stability of pork patties without affecting sensory characteristics. The extract is rich in anthocyanins and other polyphenolic compounds with antioxidant properties. While promising, further research is needed to confirm its potential as a natural antioxidant, colorant, or functional ingredient.

ANTIOXIDANTS (2021)

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Review Food Science & Technology

Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review

Leticia Aline Goncalves et al.

Summary: The research found that extracts from fruits and agro-industrial waste have antimicrobial properties, which can be used as alternatives to synthetic additives in meat products, improving microbiological stability.

FOODS (2021)

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Review Plant Sciences

Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

Gema Nieto et al.

Summary: Citrus fruits are extensively cultivated, with their co-products being considered as a valuable source of bioactive compounds for pharmaceutical, cosmetic, dietetic, and food industries. The food industry is seeking new and cost-effective sources of bioactive compounds to develop novel foods with health benefits.

PLANTS-BASEL (2021)

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Article Agriculture, Multidisciplinary

Evaluation of traditional Brazilian sausage (linguica calabresa) elaborated with oregano and basil extracts as natural antioxidants

Daniele Cristina Savoldi et al.

Summary: This study evaluated the use of oregano and basil extracts as natural antioxidants in traditional Brazilian sausage, finding that oregano extract exhibited higher antioxidant activity compared to basil extract. Different formulations of sausages with these extracts showed variations in pH, lipid oxidation, color, texture during storage. Formulations with oregano and basil extracts demonstrated similar efficiency to synthetic antioxidant BHT, suggesting their potential application as natural antioxidants in the food industry.

SEMINA-CIENCIAS AGRARIAS (2021)

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Article Food Science & Technology

Effect of rice bran extract on the preservation of pork burger treated with high pressure processing

Sara Martillanes et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Article Agriculture, Multidisciplinary

Chemical composition, antioxidant, antibacterial, and tyrosinase inhibition activity of extracts from Newhall navel orange (Citrus sinensis Osbeck cv. Newhall) peel

Can Guo et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

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Article Agriculture, Multidisciplinary

Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion

Shengnan Liu et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

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Article Food Science & Technology

Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

Md Ashrafuzzaman Zahid et al.

MEAT SCIENCE (2020)

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Article Food Science & Technology

Effects of rosemary extract, grape seed extract and green tea polyphenol on the formation of N-nitrosamines and quality of western-style smoked sausage

Yajun Zhou et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Article Food Science & Technology

Potential of Acacia nilotica fruit flesh extract as an anti-oxidative and anti-microbial agent in beef burger

Fahad Y. Al-Juhaimi et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Article Plant Sciences

Phytochemical analysis and pharmacological evaluation of methanolic leaf extract of Moringa oleifera Lam. in ovalbumin induced allergic asthma

Sandhya Suresh et al.

SOUTH AFRICAN JOURNAL OF BOTANY (2020)

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Article Food Science & Technology

Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties

Branislav Sojic et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Food Science & Technology

Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract

Fahady Al-Juhaimi et al.

MEAT SCIENCE (2020)

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Article Chemistry, Applied

Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage

Caroline Pagnossim Boeira et al.

FOOD CHEMISTRY (2020)

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Article Food Science & Technology

Monitoring the changes in phenolic compounds and carotenoids occurring during fruit development in the tissues of four citrus fruits

Salvatore Multari et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Review Food Science & Technology

Phenolic composition, antioxidant potential and health benefits of citrus peel

Balwinder Singh et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Food Science & Technology

In Vitro Antibacterial Activity of Hibiscus sabdariffa L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat

Ana Selene Marquez-Rodriguez et al.

FOODS (2020)

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Article Food Science & Technology

Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

Francisco Allan L. de Carvalho et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Chemistry, Applied

Influence of rootstocks on the chemical composition of the fruits of plum cultivars

Mirjana Radovic et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)

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Article Food Science & Technology

Effect of cinnamon ultrasound-assisted extract on chemical and microbial properties of hamburger meat under different temperatures and time conditions during storage

Sepideh Sohrabpour et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Article Food Science & Technology

Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastirma during processing and storage

Muhammet Irfan Aksu et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Article Food Science & Technology

Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)

L. H. Villalobos-Delgado et al.

MEAT SCIENCE (2020)

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Article Food Science & Technology

Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham

S. Lebrun et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)

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Review Food Science & Technology

Current and future prospects for the use of pulsed electric field in the meat industry

Zuhaib F. Bhat et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

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Review Food Science & Technology

Lipid Oxidation Derived Aldehydes and Oxysterols Between Health and Disease

Barbara Sottero et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)

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Article Agriculture, Dairy & Animal Science

Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage

Pranav Chauhan et al.

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2019)

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Article Food Science & Technology

Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination

Dong-Jin Shin et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)

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Article Plant Sciences

Phytochemical Constituents and Antioxidant Activity of Artemisia Afra and Bidens Pilosa Essential Oil in Ground Pork

Andrew Bamidele Falowo et al.

JOURNAL OF ESSENTIAL OIL BEARING PLANTS (2019)

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Article Agriculture, Multidisciplinary

Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega-3 fatty-acid-fortified surimi-like meat products

Yu-Zhu Wang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

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Article Food Science & Technology

Natural antioxidants used in meat products: A brief review

Jessica Souza Ribeiro et al.

MEAT SCIENCE (2019)

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Article Biology

Dietary Moringa oleifera improves growth performance, oxidative status, and immune related gene expression in broilers under normal and high temperature conditions

Mahmoud H. El-Deep et al.

JOURNAL OF THERMAL BIOLOGY (2019)

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Article Food Science & Technology

Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding

Ofelia Anjos et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Food Science & Technology

Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting

Luca Grispoldi et al.

TOXINS (2019)

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Review Food Science & Technology

Green solvents for the extraction of bioactive compounds from natural products using ionic liquids and deep eutectic solvents

Young Hae Choi et al.

CURRENT OPINION IN FOOD SCIENCE (2019)

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Article Chemistry, Applied

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Review Plant Sciences

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Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage

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Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract

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Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

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Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage

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A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

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Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage

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Polynomial surface fitting and artificial neural networks-based analysis of the storage days and garlic extract supplementation dependent microbial growths in minced raw chicken meat

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Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages

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Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

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Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

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Antibacterial activity of polyphenol-rich pomegranate peel extract against Cronobacter sakazakii

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Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef

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Article Biotechnology & Applied Microbiology

Antimicrobial efficacy of Syzygium antisepticum plant extract against Staphylococcus aureus and methicillin-resistant S. aureus and its application potential with cooked chicken

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Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

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Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging

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Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

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Article Biochemistry & Molecular Biology

Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami

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Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea) leaf

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The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages

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Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

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Review Food Science & Technology

Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products

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Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

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Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity

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Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

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

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Oxidative Stability of Cooked Pork Patties Incorporated with Clitoria ternatea Extract (Blue Pea Flower Petal) During Refrigerated Storage

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Antimicrobial activity of pomegranate peel extracts as affected by cultivar

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Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

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Chemical profiling of guarana seeds (Paullinia cupana) from different geographical origins using UPLC-QTOF-MS combined with chemometrics

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Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp viride) spices

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Cherry (Prunus cerasus cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork

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Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

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The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

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Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat

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Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

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The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

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Potential application of epazote (Chenopodium ambrosioides L.) as natural antioxidant in raw ground pork

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Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

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Antilisterial, antimicrobial and antioxidant effects of pediocin and Murraya koenigii berry extract in refrigerated goat meat emulsion

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Protective effects of Momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices

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Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions

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Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage

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Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties

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Solvent Supercritical Fluid Technologies to Extract Bioactive Compounds from Natural Sources: A Review

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Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques

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Review Food Science & Technology

Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

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Synergistic interactions between phenolic compounds identified in grape pomace extract with antibiotics of different classes against Staphylococcus aureus and Escherichia coli

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Antioxidant and antimicrobial effects of kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract in pork nuggets

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Article Chemistry, Applied

Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM)

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Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats and processed meats

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The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat

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Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain

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Meat: The balance between nutrition and health. A review

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Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

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Article Integrative & Complementary Medicine

Phenolic extracts of clove (Syzygium aromaticum) with novel antioxidant and antibacterial activities

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Antioxidant Efficacy of Litchi (Litchi chinensis Sonn.) Pericarp Extract in Sheep Meat Nuggets

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Article Chemistry, Multidisciplinary

Antioxidant Activity of Moringa oleifera Extracts

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Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters

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Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef

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Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

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FOOD CHEMISTRY (2015)

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Article Food Science & Technology

Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties

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FOOD RESEARCH INTERNATIONAL (2015)

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Article Biotechnology & Applied Microbiology

Antioxidant and Antimicrobial Effects of Pistacia lentiscus L. Extracts in Pork Sausages

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Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

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Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage

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Article Agriculture, Dairy & Animal Science

Peanut skin extract reduces lipid oxidation in cooked chicken patties

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Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage

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RADIATION PHYSICS AND CHEMISTRY (2015)

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An innovative approach to the recovery of phenolic compounds and volatile terpenes from the same fresh foliar sample of Rosmarinus officinalis L.

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Anti-inflammatory activity of the basolateral fraction of Caco-2 cells exposed to a rosemary supercritical extract

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ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF ROSEMARY EXTRACT, MINT EXTRACT AND A MIXTURE OF TOCOPHEROLS IN BEEF SAUSAGE DURING STORAGE AT 4C

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Review Agriculture, Dairy & Animal Science

Meat spoilage: a critical review of a neglected alteration due to ropy slime producing bacteria

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Proceedings Paper Food Science & Technology

When man met meat: meat in human nutrition from ancient times till today

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58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015) (2015)

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Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents

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