Antioxidant and Antimicrobial Activity of Rosemary Extract in Chicken Frankfurters

ABSTRACT:  The antioxidant and antimicrobial effects of commercially available oil-soluble rosemary extracts VivOX 20 and VivOX 4 were investigated against lipid oxidation and microbial growth in vacuum-packed chicken frankfurters. The content of the main active ingredient, carnosic acid, in extracts was 20% and 4% (w/w), respectively. For comparison, the activity of commercially available preservative Robin LI LS was also tested. The control was chicken frankfurters made without test additives. Antioxidant activity tests were performed at 3 storage temperatures (4, 12, 25 °C), using the Rancimat method. Antimicrobial effect was investigated by aerobic plate count. Results showed that both rosemary preparations possess antioxidant and antimicrobial properties that may make them useful in the food industry. In chicken frankfurters with added VivOX 20 and VivOX 4, higher oxidative stability was exhibited at all storage temperatures, as in frankfurters with Robin LI LS. Addition of VivOX 20, VivOX 4, and Robin LI LS also significantly reduced the aerobic plate count, compared to controls, stored at 4 or 12 °C.     

迷迭香提取物的制备及抗氧化、抑菌活性研究进展

迷迭香是重要的经济作物,其提取物中含有酚酸类、黄酮类、萜类等多种生物活性物质,具有抗氧化、抑菌等重要的生理功能,因此可作为天然抗氧化剂、天然抑菌剂应用于生产中。本文综述了迷迭香提取物目前采用的提取、纯化方法,提高提取物稳定性所应用的微胶囊技术、纳米颗粒载体技术和复合涂膜技术。重点讨论了迷迭香提取物的抗氧化、抑菌活性,以及在肉类制品、蔬菜水果、油脂、饮料等加工过程中的具体应用。最后对迷迭香提取物的不足和后续研究进行了讨论与展望,为迷迭香提取物的进一步推广应用提供参考。     

迷迭香提取物对牛肉丸冻藏过程中脂肪氧化和品质特性的影噢

将不同浓度的迷迭香提取物（0、0.02%、0.04%和0.06%）添加到牛肉丸中,并以0.02%丁基羟基茴香醚（BHA）做对照,测定迷迭香处理组和对照组牛肉丸在冻藏过程中的过氧化物值（PV）、硫代巴比妥酸值（TBARS）、色差值（L*值、a*值）、保水性和质构特性,并对牛肉丸进行感官评价,考察迷迭香提取物对牛肉丸脂肪氧化和品质特性的改善作用。结果表明,迷迭香提取物可显著降低冻藏牛肉丸的PV值和TBARS值,抑制牛肉丸的脂肪氧化程度;同时,提高牛肉丸的a*值,使其保持良好的色泽;迷迭香提取物还能降低牛肉丸的蒸煮损失和解冻损失,改善牛肉丸的保水性;硬度、弹性和咀嚼性等质构特性也得到改善;感官评价结果显示,迷迭香处理组牛肉丸的感官评分较高,具有良好的感官品质。因此,迷迭香提取物具有抑制冻藏肉牛丸制品脂肪氧化和改善其食用品质的潜在应用价值。     

Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties

The objective of this study was to evaluate the efficacy of propolis extract (PE) to reduce lipid oxidation and microbial growth on beef patties during refrigerated storage. Beef patties were manufactured by incorporating PE in 4 different treatments: (1) Control (no PE addition); (2) commercial propolis 1 (2% w/w; CP1); (3) commercial propolis 2 (2% w/w; CP2); and (4) noncommercial propolis (2% w/w; NCP). Raw patties were wrapped with polyvinyl chloride and stored at 2 °C for 8 d. Total phenolic content (TPC), free‐radical scavenging activity (FRS), and polyphenolic content of the PE were evaluated using high‐performance liquid chromatography (HPLC). Lipid oxidation (thiobarbituric acid‐reactive substances (TBARS), conjugated dienes (CnDs), metmyoglobin (MetMb%), pH variation, and color (L*, a*, b*, C*, and h*), and microbial growth (mesophilic and psychrotrophic bacteria) of patty samples were measured. NCP treatment demonstrated the highest FRS (64.8% at 100 μg/mL), which correlated with TPC and the presence of polyphenolic compounds. Lipid oxidation (78.54%, TBARS; 45.53%, CnD; 58.57%, MetMb) and microbial mesophilic and psychrotrophic growth (19.75 and 27.03%, respectively) values were reduced by NCP treatment in refrigerated samples after 8 d. These results indicate that PE has great potential as a natural antioxidant and antimicrobial additive to extend the shelf life of beef patties.     

模拟胃肠道消化过程中迷迭香提取物总酚及抗氧化活性变化

本文研究了迷迭香提取物在模拟胃肠道消化过程中总酚含量及抗氧化活性的变化规律,并对其总酚含量变化与抗氧化活性进行相关性分析。结果表明,迷迭香提取物消化产物中总酚含量随模拟胃消化时间的延长而升高,而在模拟肠消化过程中显著降低(P<0.05)。经模拟胃消化180 min后,总酚含量显著升高了17.88%(P<0.05),而经模拟肠消化120 min后,总酚含量显著降低了19.64%(P<0.05)。经模拟胃消化180 min,消化产物对DPPH·和超氧阴离子自由基的清除能力分别显著提高了20.36%和22.07%(P<0.05),铁还原能力(Ferric ion reducing antioxidant power,FRAP)显著提高了11.76%(P<0.05)。而经模拟肠消化120 min后,消化产物对DPPH·和超氧阴离子自由基的清除能力分别显著降低了74.08%和50.00%(P<0.05),FRAP显著降低了52.13%(P<0.05)。此外,迷迭香提取物消化产物的抗氧化活性与其总酚含量之间存在良好的正相关性。以上结果表明,模拟胃肠道消化过程显著影响迷迭香多酚的含量和抗氧化活性。     

Antimicrobial and Antioxidant Activities of Cichorium Intybus Root Extract Using Orthogonal Matrix Design

Solvent, impregnation time, sonication repetitions, and ultrasonic power were important factors in the process of ultrasound‐assisted extraction from chicory (Cichorium intybus) root, while there were no studies about optimizing these 4 factors for extract yield, total phenolic content (TPC), antioxidant, antibacterial, and antifungal activity of the extracts using orthogonal matrix design. The present research demonstrated that the solvent composition played a significant role in the improving extract yield, TPC, antioxidant, and antibacterial activities. The other 3 factors had inequable effect on different purposes, ultrasonic power could improve TPC and antioxidant activity, but long time of extraction lowered antioxidant activity. The TPC increased from 22.34 to 27.87 mg GAE (gallic acid equivalents)/100 g (dry extracts) with increasing solvent polarity. The half inhibition concentration (IC_50, μg/mL) of the radical scavenging activity of the chicory extracts ranged from 281.00 to 983.33 μg/mL. The content of caffeoylquinic acids of root extract, which was extracted by the optimal combination was 0.104%. Several extracts displayed antibacterial activities against Escherichia coli, Staphylococcus aureus, Bacillus thuringiensis, Bacillus subtilis, and Salmonella typhi, while Penicillium sp. and Aspergillus sp. resisted against all the extracts. Combination of 70% ethanol v/v, 24‐h impregnation time, 3 sonication rounds, and 300‐W ultrasonic input power was found to be the optimal combination for the chicory extract yield, TPC, antioxidant activity, and antibacterial activity.     

The Antimicrobial Effect of Rosemary and Thyme Essential Oils Against Listeria Monocytogenes in Sous Vide Cook-chill Beef During Storage

Sous vide cook-chill (SVCC) is a technology characterized by vacuum-packaging of raw or partially prepared foods before pasteurization, followed by rapid chilling and storage below 3°C. The application of essential oils (EOs) is a strategy to control pathogens and to extend the shelf life of products by reducing microbial levels and oxidative processes. The aim of this study was to evaluate the efficacy of Rosmarinus officinalis L. (rosemary) Thymus vulgaris L. (thyme) EOs against L. monocytogenes ATCC 679, inoculated in beef processed by SVCC stored at 2°C and 8°C for 1, 2, 3, 7 and 14 days. Leaves were dried and hydrodistilled in a Clevenger. Determination of minimum inhibitory concentration (MIC) assay was performed. Beef samples of m. longissimus thoracis et lumborum were packaged in bags inoculated and added individually with one of each EO at MIC values. Bags were vacuum-sealed, and samples were processed at 55°C/65min (for 3-log₁₀ reduction). L. monocytogenes enumeration was done according to ISO 11290-2. A reduction of the population of L. monocytogenes was observed in all samples at 2°C. At day 14, the population of L. monocytogenes was similar in thyme and control at 2°C and 8°C. Inversely, rosemary at both temperatures show an added reduction of about 2-log₁₀, comparatively to control. These results support the possibility of using rosemary as natural preservative to contribute in the reduction of L. monocytogenes and confirm the importance of using adequate chilling storage for maintain this pathogen at acceptable levels in view to prevent the risk for consumers.     

Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite-cured Sausage

ABSTRACT: The objective of this study was to determine the antioxidant activity of 1.5% milk mineral (MM) added to uncured cooked beef meatballs and to evaluate possible synergistic effects of MM in combination with 20-ppm or 40-ppm sodium nitrite in beef sausages. All treatments were also formulated with 1.5% salt and 10% added water. Thiobarbituric acid (TBA) values and Hunter color values were determined at 1 d, 8 d, and 15 d of storage at 2°C. Meatball cooked yield was also measured. Cooked yield was not different (P < 0.05) between control meatballs and those containing MM. As expected, treatments containing nitrite had higher redness ( CIE a* ) than samples without nitrite. Redness values increased with storage time in sausages containing 40-ppm nitrite. However, redness values decreased (P < 0.05) during storage for control meatballs, associated with increased lipid oxidation (higher TBA values). Lipid oxidation was lower ( P < 0.05) in samples containing 1.5% MM with TBA values <1.2 after 15 d of storage compared with 6.1 for control samples. There was no synergistic inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Milk mineral alone at 1.5% of meat weight was sufficient for inhibition of lipid oxidation in cooked beef samples.     

高粱籽粒乙醇提取物的体外抗氧化及抑菌活性研究

研究高粱籽粒乙醇提取物的体外抗氧化及抑菌活性。结果表明,该提取物中总酚、黄酮、缩合单宁含量分别为46.8、17.5、148.1 mg/g;其乙醇提取物具有较好的清除DPPH?、ABTS?自由基能力和铁还原能力,并在一定范围内与抗氧化活性呈量效关系;高粱乙醇提取物对革兰氏阴性细菌的抑制作用强于革兰氏阳性细菌,其中对痢疾志贺氏菌抑制作用最强,MIC、MBC值均为16 μg/mL,其次为绿脓杆菌、大肠杆菌、鼠伤寒沙门氏菌、金黄色葡萄球菌、枯草芽孢杆菌和白色葡萄球菌。     

Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere

ABSTRACT: Beef patties containing either ascorbic acid, rosemary, oregano, or borage were evaluated for storage stability at 2 ± 1 °C, by measuring a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off‐odor and discoloration. All of the antioxidants (except ascorbic acid) reduced (p < 0.01) TBARS formation, which was totally inhibited by borage. Myoglobin oxidation and color fading were inhibited (p < 0.01) by rosemary, oregano, and borage. Microbial growth showed insignificant differences among treatments. Sensory results showed that rosemary, oregano, and borage extended beef patties' shelf life from 8 to 12 d, while rosemary plus ascorbic acid extended shelf life an additional 4‐d period.     

油橄榄叶中橄榄苦苷的体外抗氧化和抑菌活性

采用总抗氧化能力法和总还原能力法测定橄榄苦苷体外抗氧化活性,以滤纸片法考察橄榄苦苷对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的抑菌活性,稀释法分析橄榄苦苷对3 种细菌生长曲线的影响和最低抑菌浓度（minimal inhibitory concentration,MIC）。结果显示：橄榄苦苷在0.02～0.08 mg/mL范围内与2,6-二叔丁基-4-甲基苯酚相比始终表现出强的总抗氧化能力和总还原能力;橄榄苦苷对3 种细菌生长曲线的影响表现为延缓细菌的对数生长期;在研究质量浓度范围内橄榄苦苷对大肠杆菌抑制作用最强,10 mg/mL时其抑菌圈直径d＝（20.77±0.47）mm,为极度敏感,MIC为0.025 mg/mL;金黄色葡萄球菌为高敏感（d＝（19.23±0.44）mm＞15 mm）,MIC为0.05 mg/mL;而枯草芽孢杆菌处于中度敏感状态（d＝（11.48±0.60） mm＜15 mm）,MIC为0.4 mg/mL。结果表明,橄榄苦苷具有极强的抗氧化和抑菌活性。     

Nanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated Storage

In this study, thyme essential oil (TEO) loaded chitosan nanoparticles (CS-NP-TEO) are prepared by a two-step process including oil/water emulsion and ionic gelation. Five batches of burgers were prepared by following formulation: control (without any TEO), F-0.05-TEO (0.05 % of free TEO), F-0.1-TEO (0.1 % of free TEO), E-0.05-TEO (0.05 % of encapsulated TEO), E-0.1-TEO (0.1 % of encapsulated TEO), and AA-0.05 (0.05 % of ascorbic acid). All samples treated with TEO significantly reduced the population of investigated microbial counts (P?<?0.05) compared to the control during 8 days of storage. At the end of storage, E-0.05-TEO and E-0.1-TEO, presented, respectively, 2.2 and 3 log cycles reduction of Enterobacteriaceae, along with 3.1 and 3.7 log cycles reduction of Staphylococcus aureus. Oxymyoglobin content and redness values reduced with the increase of storage time for all samples. However, AA-0.05 and E-0.1-TEO samples were more efficient at inhibiting discoloration in comparison with E-0.05-TEO and burgers treated with free TEO after 6th day of storage. A significant improvement (P?<?0.05) in the reduction of thiobarbituric acid reactive substances (TBARS) amount was found for all TEO treated burgers in comparison to control samples after 8 days chilled storage. According to the results of sensory analyses, F-0.1-TEO and AA-0.05 samples at 4 days and F-0.05-TEO sample at 8 days of storage were rejected by assessors and considered as an unacceptable case. On the basis of our results, the encapsulation of TEO in chitosan nanoparticles may be a promising technology for the control of undesirable microbial, chemical, and sensorial changes in meat products.     

Chemical Composition,Antimicrobial, and Antioxidant Activities of Essential Oil and Ethanol Extract of Coriandrum sativum L. Leaves from Turkey

This study reports the chemical composition, antioxidant, and antimicrobial activity of the essential oil and ethanol extract of Coriandrum sativum L. leaves. Gas chromatography/mass spectrometry analysis identified 19 compounds representing 95.30% of the oil. (E)-2-decenal (29.87%), linalool (21.61%), (E)-2-dodecenal (7.03%), dodecanal (5.78%), (E)-2-undecenal (3.84%), (E)-2-tridecenal (3.56%), (E)-2-hexadecenal (2.47%), tetradecenal (2.35%), and α-pinene (1.64%) were the main components identified in the essential oil. The samples were screened for their antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl radical scavenging and β-caroten bleaching assay. IC₅₀ value for ethanol extract of C. sativum was determined as 74.87 ± 0.03 μg/mL. Total antioxidant activity value for C. sativum ethanol extract was 85.85 ± 0.04%. Total phenolic content for ethanol extract of the plant was determined as 14.97 ± 0.05 mg gallic acid equivalents/g dry weight. The essential oil and ethanol extract were also tested for antimicrobial activity against 28 different foodborne microorganisms, including 19 bacteria, 7 fungi, and 2 yeast species. The ethanol extract of the plant showed weak antimicrobial activities against microbial strains in both disc diffusion and minimal inhibition concentration tests. This study suggested that Coriandrum sativum L. leaves may be used as a potential source of food flavoring, and for their antioxidants and antimicrobial properties.     

黑米皮提取物的体外抗氧化作用与成分分析

比较了黑米皮提取物的石油醚、氯仿、乙酸乙酯、正丁醇和水5种不同极性溶剂分部的抗氧化作用和成分差异。结果表明，5种黑米皮提取物的不同极性分部均表现出较强的体外清除活性氧自由基、羟自由基和DPPH自由基的抗氧化作用，其强弱顺序为水部〉正丁醇部〉乙酸乙酯部〉氯仿部=石油醚部。通过GC—MS和HPLC分析，黑米皮提取物的石油醚部和氯仿部成分以脂肪酸为主，其乙酸乙酯、正丁醇和水部之间成分构成差异较大。