Abstract
Natural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels and seeds, such as the studied extracts of Pomegranate (P), Rosemary (RA, Nutrox OS (NOS) and Nutrox OVS (NOVS)), and olive (Olea europaea) extracts rich in hydroxytyrosol (HYT-F from olive fruit and HYT-L from olive leaf) can act as antioxidant and antimicrobial agents in food products to replace synthetic additives. The total phenolic compounds, antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-Azinobis (3-ethylbenzothiazolin) -6-sulphonic acid (ABTS), Ferric Reducing Antioxidant Power (FRAP), and Oxygen Radical Absorbance Capacity (ORACH)) and their antimicrobial power (using the diffusion disk method with the Escherichia Coli, Lysteria monocytogenes, and Staphilococcus Aureus strains) were measured. The results showed that all the extracts were good antioxidant and antimicrobial compounds in vitro. On the other hand, their antioxidant and antimicrobial capacity was also measured in fish products acting as preservative agents. For that, volatile fatty acid compounds were analysed by GS-MS at day 0 and 11 from elaboration, together with total vial count (TVC), total coliform count (TCC), E. Coli, and L. monocytogenes content at day 0, 4, 7 and 11 under refrigerated storage. The fish patties suffered rapid lipid oxidation and odour and flavour spoilage associated with slight rancidity. Natural extracts from pomegranate, rosemary, and hydroxytyrosol delayed the lipid oxidation, measured as volatile compounds, and the microbiological spoilage in fish patties. Addition of natural extracts to fish products contributed to extend the shelf life of fish under retail display conditions.
Highlights
The food industry generates an enormous amount of waste in form of skins, seeds and leaves, whose disposal is a problem for the environment and expensive for companies concerned
Extracts obtained from Rosmarinus officinalis L. contained 8.10% of rosmarinic acid (RA), and 5.76% of diterpenes (NOS and Nutrox OVS (NOVS)), carnosic acid and carnosol
It is necessary to use several methods to know the antioxidant capacity of the studied extracts since they are rich in phenolic compounds with different molecular structures and react in different ways when reducting Fe+++ or acting against hydroxyl, ABTS and DPPH radicals
Summary
The food industry generates an enormous amount of waste in form of skins, seeds and leaves, whose disposal is a problem for the environment and expensive for companies concerned. Many residues from fruits, which are rich source of phenolic compounds, can be extracted and used by food industries as antioxidant and antimicrobial preservatives. The antimicrobial and antioxidant capacity of several extracts from rosemary, pomegranate, and hydroxytyrosol were measured. These extracts were chosen because of their beneficial effects for human health and their notable antioxidant properties. The regular consumption of this herb has been seen to have many beneficial effects for human health [1,2] acting as a powerful antioxidant and antibacterial agent [3]. Pomegranate extract, from Punica granatum fruit, contains large quantities of phenolic compounds
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