Assessing the potential and safety of flower essential oils as efficient natural preservatives against growth in minced beef under refrigeration.

In this research, the chemical composition and biological properties of Tunisian (EO) flowers were investigated. The antibacterial effect of EO toward some bacteria was assessed, alone and in combination with nisin. The major components of EO were α-pinene, 1,8-cineol, limonene, and linalool. EO exhibited cytotoxicity toward HepG2 and MCF-7 cell lines. The microbiological data showed that Gram-positive bacteria were more susceptible to EO. EO had a bactericidal effect against . EO is able to prevent lipid oxidation, microbial development at noncytotoxic concentrations, when used alone or in combination with nisin. It can improve sensory attributes within acceptable limits and improve the conservation of shelf life of minced beef meat during the 4°C storage period. The most potent preservative effect was obtained with the mixture: 0.8% EO with 500 IU/g of nisin. This combination may be a good alternative for the development of natural preservatives.