Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems

To develop multi-antioxidant systems for the preservation of meat products, mixtures of essential oils or plant extracts were investigated for their antioxidant interactions. The combinatorial study revealed that the chemical diversity of both major and minor components of these ingredients contribu...

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Bibliographic Details
Published in:Journal of food science and technology 2023-02, Vol.60 (2), p.679-691
Main Authors: Khodaei, Nastaran, Houde, Marika, Bayen, Stéphane, Karboune, Salwa
Format: Article
Language:English
Subjects:
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Combinatorial analysis
Cranberries
Essential oils
Food Science
Green tea
Meat
Meat products
Mixtures
Nutrition
Oregano
Original
Original Article
Plant extracts
Pork
Rosemary
Shelf life
Stored products
Synergistic effect
Thyme
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Summary:To develop multi-antioxidant systems for the preservation of meat products, mixtures of essential oils or plant extracts were investigated for their antioxidant interactions. The combinatorial study revealed that the chemical diversity of both major and minor components of these ingredients contributed to the antioxidant interactions. A shift from antagonistic or additive interaction to synergistic one was achieved by modulating the ratio of mono-components of multi-antioxidant systems. Mixtures containing oregano/thyme (25/50 of IC50), thyme/clove (25/100) and thyme/cinnamon (50/25) oils as well as cranberry/rosemary (25/25), cranberry/green tea (25/25), cranberry/apple (25/25), rosemary/apple (50/25) and grapeseed/cranberry (50/50) extracts have shown synergistic antioxidant effects. Among the investigated systems, thyme/clove oils and oregano/thyme oils/grape-seed extract systems have extended, in situ , the shelf-life of chicken and ground pork products stored at 4 °C by 2 to 4 folds. The sensory acceptability of treated samples was rated to be moderately better than control. This study lays the ground for the development of efficient natural multi-antioxidant systems.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-022-05653-4