Publication
Antimicrobial properties of fennel by-product extracts and their potential applications in meat products
| dc.contributor.author | Egidio, Marica | |
| dc.contributor.author | Casalino, Loriana | |
| dc.contributor.author | Biasio, Filomena de | |
| dc.contributor.author | Paolo, Marika di | |
| dc.contributor.author | Gómez-García, Ricardo | |
| dc.contributor.author | Pintado, Manuela | |
| dc.contributor.author | Sardo, Alma | |
| dc.contributor.author | Marrone, Raffaele | |
| dc.date.accessioned | 2024-11-08T11:43:28Z | |
| dc.date.available | 2024-11-08T11:43:28Z | |
| dc.date.issued | 2024-10-01 | |
| dc.description.abstract | Background: Beef burgers are perishable meat products, and to extend their shelf life, EU Regulation 1129/11 permits the use of certain additives. Objectives: However, given the concerns of health-conscious consumers and the potential toxicity of synthetic substances, this study aimed to explore the use of fennel waste extracts as natural preservatives. Methods: This study characterized the bioactive compounds (phenolic content), the antioxidant activity (ABTS+ and DPPH assay), and the antimicrobial properties (against Salmonella enterica serotype Enteritidis, Escherichia coli, Staphylococcus aureus, Bacillus cereusi, and Pseudomonas aeruginosa) of different fennel waste extracts (LF, liquid fraction; SF, solid fraction and PF, pellet fraction). Additionally, the potential use of the best fennel extract was evaluated for its impact on beef burger shelf life (up to 18 days at 4 ± 1 °C) in terms of microbiological profile, pH, and activity water (aw). Results: The PF extract, which was rich in flavones, hydroxybenzoic, and hydroxycinnamic acids, demonstrated the highest antioxidant and antimicrobial activities. Microbiological analyses on beef burgers with PF identified this extract as a potential antimicrobial substance. The aw and pH values did not appear to be affected. Conclusions: In conclusion, fennel extracts could be proposed as natural compounds exploitable in beef burgers to preserve their quality and extend their shelf-life. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.doi | 10.3390/antibiotics13100932 | pt_PT |
| dc.identifier.eid | 85207595051 | |
| dc.identifier.issn | 2079-6382 | |
| dc.identifier.pmc | PMC11504985 | |
| dc.identifier.pmid | 39452198 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/47155 | |
| dc.identifier.wos | 001342846300001 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Additives | pt_PT |
| dc.subject | Fennel extracts | pt_PT |
| dc.subject | Minced meat products | pt_PT |
| dc.subject | Natural compounds | pt_PT |
| dc.title | Antimicrobial properties of fennel by-product extracts and their potential applications in meat products | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 10 | pt_PT |
| oaire.citation.title | Antibiotics | pt_PT |
| oaire.citation.volume | 13 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |