Quality and safety are one of the main concerns of the European Union in food preservation. Using chemical additives extends the shelf-life of fresh foods but raises consumer’s concerns about the potential long-term carcinogenic effects. Using natural substances derived from agro-industrial by-products, which have significant antimicrobial and antioxidant activities, could extend the shelf-life of fresh foods such as meat. Furthermore, they can provide nutritional improvements without modifying organoleptic properties. This study analyzes the antimicrobial activity of pomegranate peel extract (PPE) and the antioxidant activity of olive leaf extract (OLE), added at concentrations of 10 mg g−1 and 0.25 mg g−1, respectively, to minced poultry and rabbit meat. PPE exhibited in vitro antimicrobial activity against foodborne pathogens starting at 10 mg/well. PPE and OLE determined a reduction in colony count over a storage period of 6 days at 4 °C. Additionally, the combination of PPE and OLE showed antioxidant effects, preserving lipid oxidation and maintaining pH levels. The obtained results demonstrate that PPE and OLE can be recommended as food additives to preserve the quality and extend the shelf-life of meat products.
Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life
Forgione G.Writing – Original Draft Preparation
;De Cristofaro G. A.Methodology
;Sateriale D.Data Curation
;Paolucci M.Resources
;Pagliarulo C.Conceptualization
2024-01-01
Abstract
Quality and safety are one of the main concerns of the European Union in food preservation. Using chemical additives extends the shelf-life of fresh foods but raises consumer’s concerns about the potential long-term carcinogenic effects. Using natural substances derived from agro-industrial by-products, which have significant antimicrobial and antioxidant activities, could extend the shelf-life of fresh foods such as meat. Furthermore, they can provide nutritional improvements without modifying organoleptic properties. This study analyzes the antimicrobial activity of pomegranate peel extract (PPE) and the antioxidant activity of olive leaf extract (OLE), added at concentrations of 10 mg g−1 and 0.25 mg g−1, respectively, to minced poultry and rabbit meat. PPE exhibited in vitro antimicrobial activity against foodborne pathogens starting at 10 mg/well. PPE and OLE determined a reduction in colony count over a storage period of 6 days at 4 °C. Additionally, the combination of PPE and OLE showed antioxidant effects, preserving lipid oxidation and maintaining pH levels. The obtained results demonstrate that PPE and OLE can be recommended as food additives to preserve the quality and extend the shelf-life of meat products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
