Antimicrobial Properties of Fennel By-Product Extracts and Their Potential Applications in Meat Products
<b>Background:</b> Beef burgers are perishable meat products, and to extend their shelf life, EU Regulation 1129/11 permits the use of certain additives. <b>Objectives:</b> However, given the concerns of health-conscious consumers and the potential toxicity of synthetic subst...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
|
| Series: | Antibiotics |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2079-6382/13/10/932 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | <b>Background:</b> Beef burgers are perishable meat products, and to extend their shelf life, EU Regulation 1129/11 permits the use of certain additives. <b>Objectives:</b> 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. <b>Methods:</b> This study characterized the bioactive compounds (phenolic content), the antioxidant activity (ABTS<sup>+</sup> and DPPH assay), and the antimicrobial properties (against <i>Salmonella enterica</i> serotype Enteritidis, <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, <i>Bacillus cereusi,</i> and <i>Pseudomonas aeruginosa</i>) 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 (a<sub>w</sub>). <b>Results:</b> 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 a<sub>w</sub> and pH values did not appear to be affected. <b>Conclusions:</b> In conclusion, fennel extracts could be proposed as natural compounds exploitable in beef burgers to preserve their quality and extend their shelf-life. |
|---|---|
| ISSN: | 2079-6382 |