Fennel(Foeniculum vulgare)essential oil(EO)and its supercritical fluid extracts(SFE1 and SFE2),as well trans-anethole as a standard compound,were added in basic formulation of beef burgers,at two levels(0.075 and 0.15...Fennel(Foeniculum vulgare)essential oil(EO)and its supercritical fluid extracts(SFE1 and SFE2),as well trans-anethole as a standard compound,were added in basic formulation of beef burgers,at two levels(0.075 and 0.150μL/g).The main goal of this study was to evaluate the antioxidative and antimicrobial effects of fennel extracts(EO and SFEs)in beef burgers during three days of refrigerated storage.The preservative potential for controlling L.monocytogenes and E.coli growth in these meat products was also assessed.Both types of fennel extracts(EO and SFEs)significantly(P<0.05)reduced lipid and protein oxidation and microbiological growth(aerobic mesophilic bacteria,lactic acid bacteria,and Enterobacteriaceae)in beef burgers.Results indicated that SFE1 and SFE2 had a higher antioxidative potential than EO and trans-anethole.Higher concentration(0.150μL/g)of fennel extracts(EO and SFEs)and trans-anethole efficiently inhibited the growth of L.monocytogenes.Therefore,the results of this study displayed significant antioxidative and antimicrobial potential of fennel EO and,especially,SFEs as novel natural ingredients in beef burger processing.展开更多
基金supported by the Science Fund of the Republic of Serbia,7750168,Novel extracts and bioactive compounds from underutilized resources for high-value applications-BioUtilizethe Ministry of Science,Technological Development and Innovations of the Republic of Serbia,451-03-47/2023-01/200134 and 451-03-47/2023-01/200051.
文摘Fennel(Foeniculum vulgare)essential oil(EO)and its supercritical fluid extracts(SFE1 and SFE2),as well trans-anethole as a standard compound,were added in basic formulation of beef burgers,at two levels(0.075 and 0.150μL/g).The main goal of this study was to evaluate the antioxidative and antimicrobial effects of fennel extracts(EO and SFEs)in beef burgers during three days of refrigerated storage.The preservative potential for controlling L.monocytogenes and E.coli growth in these meat products was also assessed.Both types of fennel extracts(EO and SFEs)significantly(P<0.05)reduced lipid and protein oxidation and microbiological growth(aerobic mesophilic bacteria,lactic acid bacteria,and Enterobacteriaceae)in beef burgers.Results indicated that SFE1 and SFE2 had a higher antioxidative potential than EO and trans-anethole.Higher concentration(0.150μL/g)of fennel extracts(EO and SFEs)and trans-anethole efficiently inhibited the growth of L.monocytogenes.Therefore,the results of this study displayed significant antioxidative and antimicrobial potential of fennel EO and,especially,SFEs as novel natural ingredients in beef burger processing.
