Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fermented Sausages |
Lee, Eun-Seon
(Division of Animal Products Research and Development, National Institute of Animal Science)
Kim, Jong-Hui (Division of Animal Products Research and Development, National Institute of Animal Science) Kim, Bu-Min (Division of Animal Products Research and Development, National Institute of Animal Science) Oh, Mi-Hwa (Division of Animal Products Research and Development, National Institute of Animal Science) |
1 | Alia A, Andrade MJ, Rodriguez A, Reyes-Prieto M, Bernaldez V, Cordoba JJ. 2016. Identification and control of moulds responsible for black spot spoilage in dry-cured ham. Meat Sci., 122:16-24 DOI |
2 | Alvarez M, Delgado J, Nunez F, Roncero E, Andrade MJ. 2022. Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening. Food Control, 137:108695 DOI |
3 | Murgia MA, Marongiu A, Aponte M, Blaiotta G, Deiana P, Mangia NP. 2019. Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages. Food Res. Int., 121:144-150 DOI |
4 | Viuda-Martos M, Ruiz Navajas Y, Sanchez Zapata E, FernandezLopez J, Perez-Alvarez JA. 2010. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. Flavour Fragr. J., 25(1):13-19 DOI |
5 | Balamurugan S, Gemmell, C, Lau ATY, Arvaj L, Strange P, Gao A, Barbut S. 2020. High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product. Food Control, 113:107224 DOI |
6 | Van Ba H, Seo HW, Kim JH, Cho SH, Kim YS, Ham JS, Seong, PN. 2016. The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages. LWT-Food Sci. Technol., 74:191-198 DOI |
7 | Viuda-Martos M, Ruiz-Navajas Y, Fernandez-Lopez J, PerezAlvarez JA. 2007. Antifungal activities of thyme, clove and oregano essential oils. J. Food Saf., 27(1):91-101jour |
8 | Wang YF, Jia JX, Tian YQ, Shu X, Ren XJ, Guan Y, Yan ZY. 2018. Antifungal effects of clove oil microcapsule on meat products. LWT-Food Sci. Technol., 89:604-609 DOI |
9 | Yu MH, Chae IG, Jung YT, Jeong YS, Kim HI, Lee IS. 2011. Antioxidative and antimicrobial activities of methanol extract from Rosmarinus officinalis L. and their fractions. J. Life Sci., 21(3):375-384 DOI |
10 | Zeng R, Chen JY, Lin LC. 2013. Antimicrobial activity of clove essential oils and eugenol against food-borne bacteria. Acta Agriculturae Universitatis Jiangxiensis, 35(4):852-857 |
11 | Korea Agro-Fisheries & Food Trade Corporation Food Information Statistics System Processed Food Segment Market Status Report 2020. Available from: https://www.atfis.or.kr/, [accessed 2022.7.5] |
12 | Ministry of Food and Drug Safety, Food code 2022, Available from: http://www.foodsafetykorea.go.kr/foodcode/, [accessed 2022.7.5] |
13 | Garcia-Diez, J, Alheiro J, Pinto AL, Soares L, Falco V, Fraqueza MJ, Patarata L. 2016. Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability. Food Control, 59:262-270 DOI |
14 | Mutlu-Ingok A, Catalkaya G, Capanoglu E, Karbancioglu-Guler F. 2021. Antioxidant and antimicrobial activities of fennel, ginger, oregano and thyme essential oils. Food Front., 2(4):508-518 DOI |
15 | Papagianni M. Papamichael EM. 2007. Modeling growth, substrate consumption and product formation of Penicillium nalgiovense grown on meat simulation medium in submerged batch culture. J. Ind. Microbiol. Biotechnol., 34(3), 225-F231 DOI |
16 | US Food and Drug Administration 2022, Code of Federal Regulation Title 21 182.10, Available from: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=182.10/, [accessed 2022.8.31] |
17 | Bhavaniramya S, Vishnupriya S, Al-Aboody MS, Vijayakumar R, Baskaran D. 2019. Role of essential oils in food safety: Antimicrobial and antioxidant applications. Grain & Oil Sci. Tehcnol., 2(2):49-55 DOI |
18 | Das S, Kumar Singh V, Kumar Dwivedy A, Kumar Chaudhari A, Upadhyay N, Singh A, Saha AK, Chuadhury SR, Prakash B, Dubey NK. 2020. Assessment of chemically characterised Myristica fragrans essential oil against fungi contaminating stored scented rice and its mode of action as novel aflatoxin inhibitor. Nat. Prod. Res., 34(11):1611-1615 DOI |
19 | Dima C, Dima S. 2015. Essential oils in foods: extraction, stabilization, and toxicity. Curr. Opin. Food Sci., 5:29-35 DOI |
20 | Falleh H, Jemaa MB, Saada M, Ksouri R. 2020. Essential oils: A promising eco-friendly food preservative. Food Chem., 330:127268 DOI |
21 | Hlebova M, Hleba L, Medo J, Kovacik A, Cubon J, Ivana C, Kloucek P. 2021. Antifungal and synergistic activities of some selected essential oils on the growth of significant indoor fungi of the genus Aspergillus. J. Environ. Sci. Health A, 56(12):1335-1346 DOI |
22 | Jeong EJ, Lee NK, Oh J, Jang SE, Lee JS, Bae IH, Oh HH, Jung HK, Jeong YS. 2014. Inhibitory effect of cinnamon essential oils on selected cheese-contaminating fungi (Penicillium spp.) during the cheese-ripening process. Food Sci. Biotechnol., 23(4):1193-1198 DOI |
23 | Lim DG, Lee MH. 2007. Combination effect of packaging and electron beam irradiation on quality traits of fermented sausages during storage. J. Anim. Sci. Technol., 49(4):539-548. DOI |
24 | Lozano-Ojalvo D, Rodriguez A, Cordero M, Bernaldez V, ReyesPrieto M, Cordoba JJ. 2015. Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages. Meat Sci., 100:283-290 DOI |
25 | Gill CO, Lowry PD, DI MENNA ME. 1981. A note on the identities of organisms causing black spot spoilage of meat. J. Appl. Bacteriol., 51(1):183-187 DOI |
26 | Bruna JM, Ordonez JA, Fernandez M, Herranz B, de la Hoz L. 2001. Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum. Meat Sci., 59(1):87-96 DOI |
27 | Cook PE. 1995. Fungal ripened meats and meat products. In Fermented meats Springer, Boston, MA, pp 110-129 |
28 | Embuscado ME. 2015. Spices and herbs: Natural sources of antioxidants-a mini review. J. Funct. Foods, 18:811-819 DOI |
29 | Lee ES, Kim JH, Kim BM, Oh MH. 2021. Effect of physical control technology on Aspergillus ochraceus reduction. J. Food Hyg. Saf., 36(5):447-453 DOI |
30 | Meloni, D. 2019. High-hydrostatic-pressure (HHP) processing technology as a novel control method for Listeria monocytogenes occurrence in Mediterranean-style dryfermented sausages. Foods, 8(12):672 DOI |
31 | Sunesen LO, Stahnke LH. 2003. Mould starter cultures for dry sausages-selection, application and effects. Meat Sci., 65(3):935-948 DOI |
32 | Nuutila, AM., Puupponen-Pimia R, Aarni M, Oksman-Caldente KM. 2003. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chem., 81(4):485-493 DOI |
33 | Saricaoglu FT, Turhan S. 2018. Antimicrobial activity and antioxidant capacity of thyme, rosemary and clove essential oils and their mixtures. J. Inno. Sci. Eng., 2(1):25-33 |
34 | Sharma S, Barkauskaite S, Jaiswal AK, Jaiswal S. 2021. Essential oils as additives in active food packaging. Food Chem., 343:128403 DOI |