Insight into Pelargonium odoratissimum Essential Oil Preservative Properties Effect on Ground Beef

被引：1

作者：

Hsouna, Anis Ben ^{[1
,2
]}

Akacha, Boutheina Ben ^{[1
]}

Mekinic, Ivana Generalic ^{[3
]}

Cmikova, Natalia ^{[4
]}

Belgacem, Ameni Ben ^{[1
]}

Bouteraa, Mohamed Taieb ^{[1
,5
]}

Ben Saad, Rania ^{[1
]}

Mnif, Wissem ^{[6
]}

Kluz, Maciej Ireneust ^{[7
]}

Kacaniova, Miroslava ^{[4
,7
]}

Garzoli, Stefania ^{[8
]}

机构：

[1] Univ Sfax, Ctr Biotechnol Sfax, Lab Biotechnol & Plant Improvement, BP 1177, Sfax 3018, Tunisia

[2] Univ Monastir, Higher Inst Appl Sci & Technol Mahdia, Dept Environm Sci & Nutr, Monastir 5000, Tunisia

[3] Univ Split, Fac Chem & Technol, Dept Food Technol & Biotechnol, R Boskovica 35, Split 21000, Croatia

[4] Slovak Univ Agr, Inst Hort, Fac Hort, Tr A Hlinku 2, Nitra 94976, Slovakia

[5] Univ Carthage, Fac Sci Bizerte, UR13ES47, Bizerte 7021, Tunisia

[6] Univ Bisha, Coll Sci, Dept Chem, POB 199, Bisha 61922, Saudi Arabia

[7] Univ Econ & Human Sci Warsaw, Sch Hlth & Med Sci, Okopowa 59, PL-01043 Warsaw, Poland

[8] Sapienza Univ, Dept Chem & Technol Drug, P le Aldo Moro 5, I-00185 Rome, Italy

来源：

FOODS | 2024年 / 13卷 / 19期

关键词：

ground beef preservation; antioxidant capacity; antibacterial activity; oxidative stability; food safety; shelf-life extension; LIPID OXIDATION; MEAT-PRODUCTS; FOOD; METMYOGLOBIN; ANTIFUNGAL; THYME; ACID;

D O I：

10.3390/foods13193181

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pelargonium plants are very popular and well-known for their essential oils (EOs), which are used for medicinal purposes and in food. This study focused on the EO of Pelargonium odoratissimum. First, its composition and antioxidant and antimicrobial activity were evaluated, and finally, its efficacy as a natural preservative in ground beef was tested. The main EO constituents were citronellol (40.0%), nerol (15.3%), and citronellyl formate (12.6%). The antibacterial activity of POEO showed that Enterococcus faecalis ATCC 29212 was the most susceptible strain compared to the other eight strains tested. The antioxidant activity, as measured by the DPPH assay, showed a dose-dependent effect with an IC(50 )comparable to the standard used, gallic acid. Aerobic plate count, psychotropic bacteria, and Enterobacteriaceae, including Salmonella, were reduced by the addition of Pelargonium odoratissimum essential oils. The oxidative stability was significantly improved compared to the untreated sample. Additionally, the results for metmyoglobin demonstrated a notable preservative effect on sensory properties, including appearance, odor, color, and overall acceptability. The ability to discriminate between all samples and correlate protein and lipid oxidation processes, microbiological characteristics, and sensory measurements was made possible by principal component analysis and heat maps. This research shows the potential benefits of using POEO in the preservation of ground beef by effectively extending shelf life and improving product safety.

引用

页数：22