Ghorbani Sharif, Jafarian Sara, Soltani Mahdi Sharifi, Nasiraie Leila Roozbeh
Department of Food Science and Technology Nour Branch, Islamic Azad University Nour Nour Iran.
Department of Veterinary, Chalous Branch Islamic Azad University Chalous Iran.
Food Sci Nutr. 2024 Nov 10;12(12):10382-10392. doi: 10.1002/fsn3.4582. eCollection 2024 Dec.
Adding plant extracts to sausage and other meat products is very important to improve their quality, safety, and durability. The aim of this study was to evaluate the microbiological properties of beef sausage enriched with roselle ( L.) sepal extract. The total content of phenolic and flavonoid compounds in hydroalcoholic extract of Roselle sepals was measured by Folin-Ciocalteu test and aluminum chloride colorimetric method, and antioxidant activity was measured by DPPH method. Pectin was used to encapsulate the extract. The characteristics of capsules, including particle size, zeta potential, and capsule efficiency were measured. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of extracts were performed by tube dilution method. Microbial tests were performed on sausage treatment samples. Analysis of the obtained data was done using SPSS and Excel software. The study revealed that the total phenolic and flavonoid compounds in the extract were 174.6 mg of gallic acid per gram and 16.8368 mg of quercetin, respectively. The extract displayed the highest antioxidant activity at elevated concentrations. Particle size ranged from 16.833 to 640.534 μm. The zeta potential and capsule efficiency were found to be satisfactory. Compared to the encapsulated extract, the free roselle extract better inhibited (), (), and (). During storage until day 20, these bacteria did not grow in the free or encapsulated extract groups. However, appeared in the free extract group from day 25 and the encapsulated extract group from day 20. Roselle extract has antimicrobial properties that can improve the quality and safety of beef sausage during storage.
在香肠和其他肉类产品中添加植物提取物对于提高其品质、安全性和保质期非常重要。本研究的目的是评估富含玫瑰茄（L.）萼片提取物的牛肉香肠的微生物特性。采用福林-酚试剂法和氯化铝比色法测定玫瑰茄萼片水醇提取物中酚类和黄酮类化合物的总含量，采用DPPH法测定抗氧化活性。用果胶包封提取物。测定了胶囊的特性，包括粒径、zeta电位和包封率。采用试管稀释法测定提取物的最低抑菌浓度（MIC）和最低杀菌浓度（MBC）。对香肠处理样品进行微生物检测。使用SPSS和Excel软件对所得数据进行分析。研究表明，提取物中酚类和黄酮类化合物的总量分别为每克174.6毫克没食子酸和16.8368毫克槲皮素。提取物在较高浓度下表现出最高的抗氧化活性。粒径范围为16.833至640.534μm。发现zeta电位和包封率令人满意。与包封提取物相比，游离玫瑰茄提取物对（）、（）和（）的抑制效果更好。在储存至第20天期间，这些细菌在游离或包封提取物组中均未生长。然而，从第25天开始，游离提取物组中出现了（），从第20天开始，包封提取物组中出现了（）。玫瑰茄提取物具有抗菌特性，可在储存期间提高牛肉香肠的品质和安全性。
