Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review

Loss of organoleptic and microbial quality of sausages is a phenomenon mostly given by lipid oxidation, enzymatic autolysis, and presence of pathogenic microorganisms in meat, as well as inappropriate handling and storage conditions. The fast shortage of meat products unleashed by these processes may cause foodborne diseases and productivity losses. Therefore, the use of natural bioactive agents has been proposed as a suitable solution to address this problem. However, the phenomena exerted by specific molecules of these compounds to prevent the depletion of sausage quality are not clear enough. This review encompasses an overview of oxidative and bacterial spoilage in sausages, and a description of some biochemical mechanisms of novel bioactive compounds that have been included in film formulations to delay the shortage of these meat products. Edible films containing bioactive compounds have been reviewed in order to analyze ingredients that may improve organoleptic and/or microbiological quality of sausages over time, highlighting relevant features concerning their antibacterial and antioxidant properties. Some of the main mechanisms of action have been related to pore formation and permeation of bacterial membrane, as well as depletion of its proton motive force, causing down-regulation of its metabolic functions and even cell death. On the other hand, hydroxyl groups from plant extracts may help to neutralize free radicals involved in lipid oxidation. •Bioactive compounds can affect the proton motive force causing bacterial cell death.•Pore formation in cell membrane by functional groups has a bactericidal action.•Hydrophobic molecules easily penetrate the cell wall of Gram-positive bacteria.•Functional groups neutralize radicals and decrease oxidation rates in lipids.