Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages

The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In...

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Autores principales:	Artur Macari, Rodica Sturza, Ildiko Lung, Maria-Loredana Soran, Ocsana Opriş, Greta Balan, Aliona Ghendov-Mosanu, Dan Cristian Vodnar, Daniela Cojocari
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	aromatic plants extracts antimicrobial activity sausages quality Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/72a3a6f0502b4e40a4119cd3fbe79d32
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spelling	oai:doaj.org-article:72a3a6f0502b4e40a4119cd3fbe79d322021-11-11T18:38:11ZAntimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages10.3390/molecules262166781420-3049https://doaj.org/article/72a3a6f0502b4e40a4119cd3fbe79d322021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6678https://doaj.org/toc/1420-3049The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. For the beginning, the total amount of polyphenols, the antioxidant and antimicrobial activity of the extracts obtained from three spices were evaluated. In the sausages previously infected with <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> it was observed that there is a much larger number of colonies of microorganisms in the control sample compared to the other samples within 24 and 48 h. Moreover, following the addition of sausage extracts, no changes were found regarding their sensory acceptability.Artur MacariRodica SturzaIldiko LungMaria-Loredana SoranOcsana OprişGreta BalanAliona Ghendov-MosanuDan Cristian VodnarDaniela CojocariMDPI AGarticlearomatic plantsextractsantimicrobial activitysausagesqualityOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6678, p 6678 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	aromatic plants extracts antimicrobial activity sausages quality Organic chemistry QD241-441
spellingShingle	aromatic plants extracts antimicrobial activity sausages quality Organic chemistry QD241-441 Artur Macari Rodica Sturza Ildiko Lung Maria-Loredana Soran Ocsana Opriş Greta Balan Aliona Ghendov-Mosanu Dan Cristian Vodnar Daniela Cojocari Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages
description	The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. For the beginning, the total amount of polyphenols, the antioxidant and antimicrobial activity of the extracts obtained from three spices were evaluated. In the sausages previously infected with <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> it was observed that there is a much larger number of colonies of microorganisms in the control sample compared to the other samples within 24 and 48 h. Moreover, following the addition of sausage extracts, no changes were found regarding their sensory acceptability.
format	article
author	Artur Macari Rodica Sturza Ildiko Lung Maria-Loredana Soran Ocsana Opriş Greta Balan Aliona Ghendov-Mosanu Dan Cristian Vodnar Daniela Cojocari
author_facet	Artur Macari Rodica Sturza Ildiko Lung Maria-Loredana Soran Ocsana Opriş Greta Balan Aliona Ghendov-Mosanu Dan Cristian Vodnar Daniela Cojocari
author_sort	Artur Macari
title	Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages
title_short	Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages
title_full	Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages
title_fullStr	Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages
title_full_unstemmed	Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages
title_sort	antimicrobial effects of basil, summer savory and tarragon lyophilized extracts in cold storage sausages
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/72a3a6f0502b4e40a4119cd3fbe79d32
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Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages

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