Search

Fennel (Foeniculum vul gare) 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 0.150 μL/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 (0.150 μL/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. • Fennel essential oil (EO) and extracts (SFE1 and SFE2) were added in beef burgers. • Prevented oxidative reactions and inhibition of microbial growth were observed. • SFE extracts were more potent antioxidants and antimicrobials comparing to EO. • Fennel EO and SFEs could be used as novel natural additives in meat processing. [ABSTRACT FROM AUTHOR]

[Display omitted] • PuOC with zein in heat-sealing area and duplex PuOC/MZ pouches were formed. • Pouches were used for flaxseed oil packaging. • Control pouches were based on PET/PE. • Oxidative and composition changes and sensory quality of packed oil were analyzed. • PuOC-based pouches present good protection for flaxseed oil. Lipid oxidation in fatty food products presents serious challenge, significantly limiting their shelf-life. One of the possible approaches to deal with it is use of high-barrier or active packaging. Oxidation affects the formation of potentially toxic aldehydes through the degradation of polyunsaturated fatty acids, reducing the nutritive value of food, and leads to significant changes in sensory properties. For fatty food products packing, biopolymer packaging materials may provide good alternative to plastic, due to competitive barrier properties to gases, their natural origin and biodegradability. In this paper, composite pumpkin oil cake (PuOC) and duplex pumpkin oil cake/maize zein films (PuOC/MZ) were prepared. Potential protective effects PuOC-based pouches were tested for packing fatty food products, and flaxseed oil was used as a model food system. Results showed that PuOC-based films ensure good oxidative stability and less satisfactory sensory quality of oil, without significance changes in oil composition. [ABSTRACT FROM AUTHOR]