Effect of West Indian Bay Leaf (Pimenta racemosa) and Turmeric (Curcuma longa) Essential Oils on Preserving Raw Chicken Breasts

IF 4.6 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Applied Bio Materials Pub Date : 2024-03-26 DOI:10.17113/ftb.62.02.24.8155

Che John, R. Maharaj

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引用次数: 0

Abstract

Research background. While the use of chemical preservatives in meats may appear to be tremendously advantageous, they have long been purported to increase the risk of incidence of certain types of cancers. Consequentially, many persons have opted for minimally processed alternatives. This consumer shift has placed substantial pressure on the food industry to implement more natural alternatives to these synthetic preservatives in the meat industry. Research on plant extracts as potential agents for food additives is increasing. Considering the bioactive components present in West Indian bay leaf and turmeric essential oils, these oils present promising potential for their use as novel, green preservatives in the meat industry. Experimental approach. Raw chicken breast samples (28 g) were each treated with different doses (0.5 mL, 1 mL and 1.5 mL) of individual West Indian bay leaf and turmeric and a combination of the two essential oils (1:1 mixture of both oils to make up each of the 0.5 mL, 1 mL and 1.5 mL doses). Physicochemical, microbiological, and sensory evaluations were performed on the fresh and treated samples stored for 14 days at 4 ⁰C. Results and conclusions. The bay leaf oil exhibited a higher yield and total phenolic content while the turmeric oil had a higher total flavonoid content. The most effective treatments when compared to the control significantly (p<0.05) minimized the pH rise by 13.9 % (bay leaf oil 1.5 mL), reduced texture loss by 44.8 % (combination oil 1.5 mL) and reduced protein loss by 98.9 % (bay leaf oil 1 mL). Most treated samples exhibited reduced microbial loads, with the turmeric oil displaying highest efficacy against lactic acid bacteria, yeasts and moulds. Treated samples had significantly higher (p<0.05) final day sensory scores than the control, with the combination 1.5 mL dose proving to be the most effective, as the storage life of the chicken breast sample was extended by 6 days. Novelty and scientific contribution. This study has shown for the first time, that the essential oils from turmeric and West Indian bay leaf can extend the shelf life of raw chicken breast and highlights the potential of the oils as natural preservative agents in lieu of synthetic alternatives.

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西印度海湾叶（Pimenta racemosa）和姜黄（Curcuma longa）精油对保存生鸡胸肉的影响

研究背景。在肉类中使用化学防腐剂看似好处多多，但长期以来一直被认为会增加某些类型癌症的发病风险。因此，许多人选择了加工程度较低的替代品。消费者的这一转变给食品工业带来了巨大压力，迫使他们在肉类工业中使用更天然的替代品来替代这些合成防腐剂。有关植物提取物作为潜在食品添加剂的研究正在不断增加。考虑到西印度月桂叶精油和姜黄精油中的生物活性成分，这些精油在肉类行业中作为新型绿色防腐剂的应用潜力巨大。生鸡胸肉样品（28 克）分别用不同剂量（0.5 毫升、1 毫升和 1.5 毫升）的西印度月桂叶和姜黄精油以及两种精油的混合物（0.5 毫升、1 毫升和 1.5 毫升剂量中两种精油的比例为 1:1）进行处理。对新鲜样品和在 4 ⁰C 下存放 14 天的处理样品进行了理化、微生物和感官评估。月桂叶油的产量和总酚含量较高，而姜黄油的总黄酮含量较高。与对照组相比，最有效的处理方法可显著（p<0.05）降低 pH 值上升 13.9%（月桂叶油 1.5 mL），减少质地损失 44.8%（复合油 1.5 mL），减少蛋白质损失 98.9%（月桂叶油 1 mL）。大多数处理过的样品都减少了微生物的数量，其中姜黄油对乳酸菌、酵母菌和霉菌的功效最高。处理过的样品在最后一天的感官评分明显高于对照组（p<0.05），其中 1.5 mL 的组合剂量被证明是最有效的，因为鸡胸肉样品的储存期延长了 6 天。这项研究首次表明，姜黄和西印度月桂叶精油可延长生鸡胸肉的保质期，并凸显了这两种精油作为天然防腐剂替代合成防腐剂的潜力。

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来源期刊

ACS Applied Bio Materials Chemistry-Chemistry (all)

CiteScore

9.40

自引率

2.10%

发文量

464

期刊介绍： ACS Applied Bio Materials is an interdisciplinary journal publishing original research covering all aspects of biomaterials and biointerfaces including and beyond the traditional biosensing, biomedical and therapeutic applications. The journal is devoted to reports of new and original experimental and theoretical research of an applied nature that integrates knowledge in the areas of materials, engineering, physics, bioscience, and chemistry into important bio applications. The journal is specifically interested in work that addresses the relationship between structure and function and assesses the stability and degradation of materials under relevant environmental and biological conditions.