Food Reviews International,
Journal Year:
2024,
Volume and Issue:
unknown, P. 1 - 36
Published: Dec. 3, 2024
Meat,
a
high-quality
protein
food,
has
short
shelf
life,
leading
to
food
waste
and
economic,
environmental,
public
health
issues.
This
review
explores
seaweed-derived
antimicrobial
antioxidant
extracts
rich
in
polyphenols,
sulfated
polysaccharides,
phlorotannins,
lipids,
peptides
for
sustainable
preservation.
Extracts
water,
organic
solvents,
acids,
forms
like
lyophilized
or
spray-dried,
show
effectiveness
against
spoilage
microorganisms
molecules
the
mode
of
action
needs
further
exploration.
We
discuss
their
safety,
efficacy,
sensory
properties
meat
products
summarize
advantages
disadvantages
these
natural
preservatives
improving
life.
Foods,
Journal Year:
2025,
Volume and Issue:
14(4), P. 673 - 673
Published: Feb. 17, 2025
Microbial
foods
include
microbial
biomass,
naturally
fermented
foods,
and
heterologously
synthesized
food
ingredients
derived
from
fermentation.
Terpenoids,
using
isoprene
as
the
basic
structure,
possess
various
skeletons
functional
groups.
They
exhibit
diverse
physicochemical
properties
physiological
activities,
such
unique
flavor,
anti-bacterial,
anti-oxidant,
anti-cancer,
hypolipemic,
making
them
extensively
used
in
industry,
fragrance,
preservatives,
dietary
supplements,
medicinal
health
food.
Compared
to
traditional
strategies
like
direct
extraction
natural
species
chemical
synthesis,
cell
factories
for
edible
terpenoids
have
higher
titers
yields.
can
utilize
low-cost
raw
materials
are
easily
scaling-up,
representing
a
novel
green
sustainable
production
mode.
In
this
review,
we
briefly
introduce
synthetic
pathway
of
applications
producing
terpenoids.
Secondly,
highlight
several
typical
non-typical
chassis
terpenoid-producing
factories.
addition,
reviewed
recent
advances
representative
terpenoid
with
gram-scale
titer
preservation,
nutritional
enhancers,
foods.
Finally,
predict
future
directions
their
commercialization
process.
Foods,
Journal Year:
2024,
Volume and Issue:
13(6), P. 896 - 896
Published: March 15, 2024
Dill
(Anethum
graveolens
L.)
essential
oil
(DEO)
obtained
by
hydrodistillation
(HD)
and
lipid
extracts
(DSE1
DSE2)
supercritical
CO2
extraction
(SFE)
were
used
as
potential
antioxidants
antimicrobial
agents
in
beef
burgers
at
two
different
concentrations
(0.075
0.15
µL/g).
The
chemical
profile
of
the
their
vitro
activity
against
common
pathogens
E.
coli
L.
monocytogenes
(MIC
MBC)
determined.
quality
shelf
life
monitored
through
(lipid
oxidation—TBARS
test;
protein
oxidation—thiol
group
content
selected
biogenic
amine
content)
microbiological
(Enterobacteriaceae—EB,
aerobic
mesophilic
bacteria—TAMB,
lactic
acid
bacteria—LAB).
(DEO
DSE1)
significantly
(p
<
0.05)
reduced
oxidation
burgers,
while
extract
(DSE2)
showed
pro-oxidative
effects.
strongest
EB
was
found
SFE1150
(1.15
log
cfu/g).
Putrescine,
cadaverine,
histamine,
tyramine
not
detected
any
analyzed
samples
during
storage
period,
total
amines
ranged
from
21.4
mg/kg
to
285
mg/kg.
Generally,
it
can
be
concluded
that
dill
DSE1
novel
natural
additives
minced-meat
products.
Applied Sciences,
Journal Year:
2025,
Volume and Issue:
15(4), P. 1733 - 1733
Published: Feb. 8, 2025
This
study
aims
to
explore
the
effect
of
using
black
pepper
essential
oil
(BPEO)
produce
a
healthier
chicken
pâté.
Four
different
formulations
were
produced:
control
formulation
without
back
and
three
with
increasing
BPEO
contents.
To
test
BPEO,
physiochemical
analyses
performed
at
two
moments,
8
21
days
after
production.
Microbiological
2,
9,
16,
23
Sensory
analysis
evaluate
pleasantness
pâtés
consumers
was
Finally,
total
phenol
flavonoid
content
antioxidant
activity
evaluated.
Results
show
no
significant
physicochemical
differences.
Pâtés
or
garlic
most
pleasant,
but
0.3
0.5%
not
significantly
less
appreciated,
while
1%
EO
caused
decrease
in
taste
global
appreciation.
The
higher
content,
(with
an
increase
from
1.58
2.27
mg
eq.
Fe
II/g
sample,
Control
T23
V3
T23,
respectively),
microbial
mesophiles
count
reduction
5.91
5.21
log
CFU/g
sample
T9
T16).
use
showed
on
mesophile
counts
for
least
weeks.
These
results
highlight
potential
optimizing
ensure
both
consumer
acceptance
enhanced
functional
properties.
While
further
will
help
pinpoint
best
formulation,
current
findings
are
promising
step
towards
achieving
optimal
balance.
ABSTRACT
Frankfurters,
a
widely
consumed
cured
meat
product
in
the
United
States,
provide
an
ideal
model
for
assessing
effects
of
conventional
and
organic
plant‐based
curing
ingredients.
This
study
aimed
to
evaluate
impact
commercially
available
ingredients
on
quality
sensory
characteristics
frankfurters.
Five
nitrite
source
treatments
(TRT)s
were
analyzed:
preconverted
celery
(CEL),
(OCEL),
Swiss
chard
(SW),
(OSW),
sodium
(SN).
Consumer
panel
scores
revealed
subtle
variation
perception
non‐meat
aftertaste
among
alternative
frankfurter
TRTs.
No
difference
(
p
>
0.05)
was
observed
overall
liking
purchase
intent
all
Furthermore,
consumer
indicated
that
OSW
had
marginally
higher
=
0.077)
compared
SW.
Analysis
volatile
compounds
offered
detailed
insights
into
interactions
powders
finished
products.
Esters
terpenoids
strongly
positively
correlated
r
0.75)
with
aftertaste,
whereas
alcohols,
amino
acids,
aldehydes
negatively
<
−0.75)
aftertaste.
found
some
may
go
through
deodorization
process,
resulting
undetectable
The
combined
findings
even
though
is
discernible
versus
products,
it
does
not
affect
consumers'
or
vegetable‐based
