Abstract
The present study was conducted to compare the antibacterial activity of oven‐dried and freeze‐dried Allium sativum along with its spray‐dried microencapsulated essential oil in the preservation of minced beef meat. Allium sativum extracts were tested against mesophilic aerobic microorganisms, coagulase‐positive staphylococci, Escherichia coli, Salmonella sp., and the sulfite‐reducing anaerobes. A difference between the chemical compositions of powders obtained by the conventional oven‐drying and freeze‐drying has been verified by HPLC‐MS2, freeze‐dried fresh garlic powder contains 74% of allicin, and 12% cysteine sulfoxides comparing to the oven‐drying garlic powder in which is detected two thiosulfinate isomers: allicin (67%) and allyl‐1‐propenyl thiosulfinate (21%). CIELAB color analysis was performed to assess the effect of drying temperature on powders. The microflora‐inhibiting effect of freeze‐dried fresh garlic and the spray‐dried microencapsulated essential oil at a concentration of 20% represents a promising way to be used in food systems such as meat and meat products preservation, at 4–8°C.
Highlights
Meat and its derivatives are foods which can be spoiled, frequently associated with toxinfection (Roberts & Weese, 1998)
Using various microorganisms of hygienic interest, we investigated the effect of freeze-dried garlic powder, oven-dried powder, and garlic essential oil (EO) microcapsules on the shelf life of minced beef meat marketed in Tunisia
Allicin constitutes a principal compound of the thiosulfinates (M = 162 gmol-1) in garlic and is the main antimicrobial compound of fresh crushed garlic (Ratti et al, 2007)
Summary
Meat and its derivatives are foods which can be spoiled, frequently associated with toxinfection (Roberts & Weese, 1998). The more meat is cut into smaller pieces, the more its shelf life decreases (Njue, Okemo, & Monda, 2009; Torreggiani, Lucas, Blond, & Raoult-Wack, 1999).Contamination can be related to poor hygienic quality products, serious food toxinfections, and serious economic losses (Ghafir & Daube, 2007; Roberts & Weese, 1998). The pathogenic bacteria, such as Salmonella typhi (S. typhi), Escherichia, and Staphylococcus aureus (S. aureus), are the main etiologic agents of diseases caused by contaminated meat (Bailly, Brugère, & Chardon, 2012). Using various microorganisms of hygienic interest, we investigated the effect of freeze-dried garlic powder, oven-dried powder, and garlic essential oil (EO) microcapsules on the shelf life of minced beef meat marketed in Tunisia
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