Insight into Essential Oil Preservative Properties Effect on Ground Beef

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Oct 16

PMID 39410216

Authors

Anis Ben Hsouna

Boutheina Ben Akacha

Ivana Generalic Mekinic

Natalia cmikova

Ameni Ben Belgacem

Mohamed Taieb Bouteraa

Rania Ben Saad

Wissem Mnif

Maciej Ireneust Kluz

Miroslava Kacaniova

Stefania Garzoli

Affiliations

Soon will be listed here.

Abstract

Pelargonium plants are very popular and well-known for their essential oils (EOs), which are used for medicinal purposes and in food. This study focused on the EO of . First, its composition and antioxidant and antimicrobial activity were evaluated, and finally, its efficacy as a natural preservative in ground beef was tested. The main EO constituents were citronellol (40.0%), nerol (15.3%), and citronellyl formate (12.6%). The antibacterial activity of POEO showed that ATCC 29212 was the most susceptible strain compared to the other eight strains tested. The antioxidant activity, as measured by the DPPH assay, showed a dose-dependent effect with an IC comparable to the standard used, gallic acid. Aerobic plate count, psychotropic bacteria, and Enterobacteriaceae, including , were reduced by the addition of essential oils. The oxidative stability was significantly improved compared to the untreated sample. Additionally, the results for metmyoglobin demonstrated a notable preservative effect on sensory properties, including appearance, odor, color, and overall acceptability. The ability to discriminate between all samples and correlate protein and lipid oxidation processes, microbiological characteristics, and sensory measurements was made possible by principal component analysis and heat maps. This research shows the potential benefits of using POEO in the preservation of ground beef by effectively extending shelf life and improving product safety.

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