Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products
BD da Silva, PC Bernardes, PF Pinheiro, E Fantuzzi… - Meat Science, 2021 - Elsevier
The antimicrobial activity of essential oils (EO) is associated with the presence of secondary
metabolites synthesized by plants. Its mechanism of action involves the interaction of its …
metabolites synthesized by plants. Its mechanism of action involves the interaction of its …
Application of pomegranate by-products in muscle foods: oxidative indices, colour stability, shelf life and health benefits
AK Das, PK Nanda, NR Chowdhury, P Dandapat… - Molecules, 2021 - mdpi.com
In recent years, considerable importance is given to the use of agrifood wastes as they
contain several groups of substances that are useful for development of functional foods. As …
contain several groups of substances that are useful for development of functional foods. As …
Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat
The major compounds in Mentha piperita essential oil (EOMP) were menthol (33.59%) and
iso-menthone (33%). The biopreservative effect of EOMP used alone at 0.25 or 0.5% and in …
iso-menthone (33%). The biopreservative effect of EOMP used alone at 0.25 or 0.5% and in …
The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat
B Ben Akacha, J Švarc-Gajić, K Elhadef, R Ben Saad… - Life, 2022 - mdpi.com
This study was directed towards the investigation of the chemical composition and
antimicrobial properties of the essential oil of Tunisian halophyte Lobularia maritime …
antimicrobial properties of the essential oil of Tunisian halophyte Lobularia maritime …
Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach
The biopreservative effect of Ephedra alata aqueous extract (EAE), used at 0.156, 0.312 and
0.624%, on minced beef meat was evaluated by microbiological, physicochemical and …
0.624%, on minced beef meat was evaluated by microbiological, physicochemical and …
Essential oils and their combination with lactic acid bacteria and bacteriocins to improve the safety and shelf life of foods: A review
The use of plant extracts (eg, essential oils and their active compounds) represents an
interesting alternative to chemical additives and preservatives applied to delay the alteration …
interesting alternative to chemical additives and preservatives applied to delay the alteration …
Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled …
N Sadeghinejad, RA Sarteshnizi, HA Gavlighi… - LWT, 2019 - Elsevier
The efficacy of different concentrations of lyophilized pistachio green hull water extract
(LPGH) on retarding lipid and protein oxidation, color stability, and microbial spoilage of the …
(LPGH) on retarding lipid and protein oxidation, color stability, and microbial spoilage of the …
Sulfated exopolysaccharides from Porphyridium cruentum: A useful strategy to extend the shelf life of minced beef meat
Sulfated exopolysaccharides (EPS) from Porphyridium cruentum strain were extracted and
their antioxidant and anti-bacterial potentials were evaluated based on DPPH free radical …
their antioxidant and anti-bacterial potentials were evaluated based on DPPH free radical …
Biopreservative Effect of the Tunisian Halophyte Lobularia maritima Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat
In the present study, Lobularia maritima (Lm) flavonoid extract (Lm FV) was characterized by
HPLC analyses and five compounds were detected. Further, to describe the chemical …
HPLC analyses and five compounds were detected. Further, to describe the chemical …
Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel …
M Fourati, S Smaoui, H Ben Hlima… - … Journal of Food …, 2020 - Wiley Online Library
Microbiological, chemical and sensory effects of pomegranate peel ethanol extract (EE) at
0.1, 0.5 and 1%(ww− 1) on refrigerated minced beef meat were undertaken. Chemical …
0.1, 0.5 and 1%(ww− 1) on refrigerated minced beef meat were undertaken. Chemical …