New formulation of fermented sausages towards healthier and quality rectification by adding Ferulago angulata essential oil
https://doi.org/10.4081/jbr.2022.10702
Accepted: November 21, 2022
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
The demand is improved for ready-to-eat meals by lifestyle changes and fermented sausages are popular meat products because of their flavor. Natural compositions are considered as substitutes of synthetic preservatives in products, which have been extensively employed. The aim of present research is to investigate the impact of Ferulago angulata Essential Oil (FAEO) as an antimicrobial and antioxidant factor for preserving of dry fermented sausages throughout storage. Initially, FAEO was extracted using microwave assisted hydrodistillation and its components were identified by gas chromatography-mass spectroscopy. Fermented sausages were treated by starter culture (Biobak K) and FAEO at various concentrations (0, 400, 800 and 1000 ppm). Afterwards, tests such as pH, moisture, thiobarbituric acid, texture, microbial growth, electron microscope images, and sensory evaluation were conducted during storage (28 d). The high levels of bioactive compositions such as limonene (30.71%) and α- pinene (19.02%) were indicated in FAEO. The results illustrated that pH and moisture of all fermented sausages were within the standard range during storage. At different concentrations, FAEO significantly decreased thiobarbituric acid of treated samples compared to control (p<0.05). Furthermore, FAEO was able to improve cohesiveness and elasticity of fermented sausages, which were also visible in electron microscope images. Antimicrobial feature of FAEO was distinguished by evaluating microbial attributes (total viable count, lactic acid bacteria and yeast) in fermented sausages. Ultimately, FAEO at 800 ppm concentration was detected as a promising and appropriate natural preservative during storage in fermented sausages.
Raksha N, Halenova T, Vovk T, et al. Protein-peptide composition in the lungs of rats with hyperhomocysteinemia. J Biol Res 2021;94:9858. DOI: https://doi.org/10.4081/jbr.2021.9858
Soncu ED, Özdemir N, Arslan B, et al. Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage. Meat Sci 2020;166:108-27. DOI: https://doi.org/10.1016/j.meatsci.2020.108127
Ba VH, Seo HW, Cho SH, et al. Antioxidant and anti-foodborne bacteria activities of shiitake byproduct extract in fermented sausages. Food Control 2016;70:201-9. DOI: https://doi.org/10.1016/j.foodcont.2016.05.053
Kocić-Tanackov S, Dimić G, Đerić N, et al. Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo. LWT 2020;123:109095. DOI: https://doi.org/10.1016/j.lwt.2020.109095
Nouri M. The rule of biological and microbial safety in Hyssopus officinalis extract for influencing mozzarella cheese functionality. J Biol Res 2022; doi: 10.4081/jbr.2022.10272. DOI: https://doi.org/10.4081/jbr.2022.10272
Soodsawaeng P, Butkhot N, Boonthai T, et al. Synergistic antibacterial effects of bacteriocin produced by Bacillus velezensis BUU004 and medicinal plant extracts against Escherichia coli and Salmonella typhimurium in dried, crushed, and seasoned squid. Int Food Res J 2021;28:654-63. DOI: https://doi.org/10.47836/ifrj.28.4.02
Entezari Sareshkeh E, Nouri M. Improving stability of bioactive components and folate and survival of Bifidobacterium bifidum and Bifidobacterium lactis in probioticice creams containing Japanese loquat pulps. Nutr Food Sci Res 2022;9:49-56. DOI: https://doi.org/10.52547/nfsr.9.1.49
Elshafie HS, Nuzzaci M, Logozzo G, et al. Biological investigations on the role of hydrogel formulations containing bioactive natural agents against some common phytopathogens of Phaseolus vulgaris L. and seed germination. J Biol Res 2020;93:9219. DOI: https://doi.org/10.4081/jbr.2020.9219
Marini HR. Mediterranean diet and soy isoflavones for integrated management of the menopausal metabolic syndrome. Nutrients 2022;14:1550. DOI: https://doi.org/10.3390/nu14081550
Mollaei S, Sedighi F, Habibi B, et al. Extraction of essential oils of Ferulago angulata with microwave-assisted hydrodistillation. Ind Crops Prod 2019;137:43-51. DOI: https://doi.org/10.1016/j.indcrop.2019.05.015
Lorigooini Z, Koravand M, Haddadi H, et al. A review of botany, phytochemical and pharmacological properties of Ferulago angulata. Toxin Rev 2017;38:13-20. DOI: https://doi.org/10.1080/15569543.2017.1399277
Keshavarzi M, Sharifan A, Yasini Ardakani A. Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time. Food Sci Nutr 2021;9:197-208. DOI: https://doi.org/10.1002/fsn3.1984
Moghaddam M, Mehdizadeh L, Mirzaei Najafgholi H, Ghasemi Pirbalouti A. Chemical composition, antibacterial and antifungal activities of seed essential oil of Ferulago angulata. Int J Food Prop 2018;21:158-70. DOI: https://doi.org/10.1080/10942912.2018.1437626
Taran M, Ghasempour HR, Shirinpour E. Antimicrobial activity of essential oils of Ferulago angulata subsp. carduchorum. Jundishapur J Microbiol 2010;3:10-4.
Ghasemi Pirbalouti A, Izadi A, Malek Poor F, Hamedi B. Chemical composition, antioxidant and antibacterial activities of essential oils from Ferulago angulata. Pharm Biol 2016;54:2515-20. DOI: https://doi.org/10.3109/13880209.2016.1162816
Lorenzo JM, González-Rodríguez RM, Sánchez M, et al. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylated hydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage Chorizo. Int Food Res 2013;54:611-20. DOI: https://doi.org/10.1016/j.foodres.2013.07.064
Adab SE, Hassouna M. Proteolysis, lipolysis and sensory characteristics of a Tunisian dry fermented poultry meat sausage with oregano and thyme essential oils. J Food Safety 2016;36:19-32. DOI: https://doi.org/10.1111/jfs.12209
Zhang Q, Jiang M, Rui X, et al. Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages. Food Control 2017;117:130-6. DOI: https://doi.org/10.1016/j.foodcont.2017.02.054
Lashgari SS, Noorolahi Z, Sahari MA, Ahmadi Gavlighi H. Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract. Food Sci Nutr 2020;8:2920-8. DOI: https://doi.org/10.1002/fsn3.1594
Mooliani H, Nouri M. Optimization of oxidative, physical stability and microbial characteristics of salad dressing emulsions based on avocado and whey protein combined with mint (Mentha spicata L.) extract. J Food Meas Charact 2021;15:5713-24. DOI: https://doi.org/10.1007/s11694-021-01131-1
Association of Officiating Analytical Chemists (AOAC). 2005. Official method of analysis of the AOAC. 18th ed. United States: AOAC.
Nitteranon V, Sayompark D. Effect of Dimocarpu slongan var. obtusus seed aqueous extract on lipid oxidation and microbiological properties of cooked pork patties during refrigerated storage. Int Food Res J 2021;28:976-86. DOI: https://doi.org/10.47836/ifrj.28.5.11
Franco D, Martins AJ, López-Pedrouso M, et al. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. J Sci Food Agric 2020;100:218-24. DOI: https://doi.org/10.1002/jsfa.10025
United States Department of Agriculture. 2011. Designation extends zero tolerance policy for E. coli O157:H7 to six additional E. coli serogroups. U.S. Department of Agriculture Office of Communications, Release No. 0400.11. U.S. Department of Agriculture, Washington, DC.
Akhlaghi, H. The essential oils from flowers, stems and leaves of Ferulago angulata from Iran. Chem Nat Compd 2008;44:396-7. DOI: https://doi.org/10.1007/s10600-008-9076-1
Azarbani F, Jafari S, Shiravand S. Phytochemicals, phenolic profiles, antioxidant and antibacterial activities of Ferulagoma crocarpa extracts from lorestan. JMPB 2019;8:125-32.
Shahneh F, Valiyari S, Azadmehr A, et al. Cytotoxic activities of Ferulago angulata extract on human leukemia and lymphoma cells by induction of apoptosis. J Med Plant Res 2013;7:677-682.
Sadeghi G, Habibian M, Raei A, et al. Effects of dietary supplementation of Ferulago angulata (Schlecht.) Boiss powder on growth performance, carcass characteristics, and gut microflora and pH in broiler chicks. Comp Clin Pathol 2016;25:257-63. DOI: https://doi.org/10.1007/s00580-015-2175-z
Teixeira A, Fernandes A, Pereira E. Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira. Heliyon 2020;6:e05306. DOI: https://doi.org/10.1016/j.heliyon.2020.e05306
Pateiro M, Bermúdez R, Lorenzo J, Franco D. Effect of addition of natural antioxidants on the shelf-life of “Chorizo”, a Spanish dry-cured sausage. Antioxidants 2015;4:42-67. DOI: https://doi.org/10.3390/antiox4010042
Kurćubić VS, Mašković PZ, Vujić JM, et al. Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Sci 2014;97:459-67. DOI: https://doi.org/10.1016/j.meatsci.2014.03.012
Pourashouri P, Shabanpour B, Kordjazia M, Jamshidi A. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract. J Sci Food Agric 2020;100:4474-82. DOI: https://doi.org/10.1002/jsfa.10488
Najjari A, Boumaiza M, Jaballah S, et al. Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausages. Food Sci Nutr 2021;8:4172-84. DOI: https://doi.org/10.1002/fsn3.1711
Hematian A, Nouri M, Safari S. Effects of Capparis spinosa extract on kashk quality during storage. Foods Raw Mater 2020;8:402-10. DOI: https://doi.org/10.21603/2308-4057-2020-2-402-410
Dehghani S, Nouri M, Baghi M. The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup. J Food Bioprocess Eng 2019;2:93-100.
Vafania B, Fathi M, Soleimanian-zad S. Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages. Food Bioprod Process 2019;116:240-8. DOI: https://doi.org/10.1016/j.fbp.2019.06.001
Charernsriwilaiwat N, Rojanarata T, Ngawhirunpat T, et al. Electrospun chitosan-based nanofiber mats loaded with Garcinia mangostana extracts. Int J Pharm 2013;452:333-43. DOI: https://doi.org/10.1016/j.ijpharm.2013.05.012
Copyright (c) 2022 Maedeh Norouzi Fard, Marjan Nouri
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Downloads
Citations
