In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls
The aim of this study was to find out clove extract's antimicrobial and antioxidant properties, as well as its efficacy as a bioactive ingredient in the development of bio‐composite films to increase the storage stability of goat meat balls stored at 4 ± 1°C. The clove extracts (CLEs) were prep...
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| Veröffentlicht in: | Journal of food science 2022-05, Vol.87 (5), p.2083-2095 |
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| creator | Singh, Tarun Pal Chauhan, Geeta Mendiratta, Sanjod Kumar Agrawal, Ravi Kant Arora, Shalini Verma, Arun Kumar Rajkumar, Vincet |
| description | The aim of this study was to find out clove extract's antimicrobial and antioxidant properties, as well as its efficacy as a bioactive ingredient in the development of bio‐composite films to increase the storage stability of goat meat balls stored at 4 ± 1°C. The clove extracts (CLEs) were prepared in ethanol, hydroethanol (1:1), and water and evaluated for antioxidant and antimicrobial potential. In vitro assays of CLEs revealed more susceptibility for gram‐positive bacteria than gram‐negative bacteria. Among the different extracts, the clove ethanol extract (CLEE) had the highest antimicrobial activity against tested microorganisms as well as total phenolics (1.14 mg GAE/g), flavonoids (8.50 µg catechin/g), and DPPH assay (39.59%). Further, the concentration‐dependent effect of CLEE (p |
| doi_str_mv | 10.1111/1750-3841.16135 |
| format | Article |
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Practical Application
Today's consumers are more attracted towards meat products added with natural ingredients having preservative effects. Clove extract is a classic example of a natural preservative and has excellent antimicrobial and antioxidant potential. The present study revealed that by wrapping the ethanolic clove extract‐based bio‐composite film on goat meat balls extended the storage stability of the product due to controlled lipid oxidation and microbial growth. Thus, such bio‐composite films can be successfully applied on goat meat balls that function as a antimicrobial packaging for providing optimum organoleptic quality and better shelf life.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.16135</identifier><identifier>PMID: 35411572</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Animals ; Anti-Infective Agents - chemistry ; Anti-Infective Agents - pharmacology ; Antiinfectives and antibacterials ; Antimicrobial activity ; Antimicrobial agents ; antioxidant properties ; Antioxidants ; Antioxidants - chemistry ; Antioxidants - pharmacology ; Bacteria ; bio‐composite film ; Catechin ; clove extract ; Ethanol ; Fatty acids ; Flavonoids ; goat meat balls ; Goats ; Gram-negative bacteria ; Lipid peroxidation ; Lipids ; Malondialdehyde ; Meat ; Meat products ; Microorganisms ; Oleic acid ; Organoleptic properties ; Oxidation ; Packaging ; Phenols ; Plant extracts ; Preservatives ; Sensory properties ; Shelf life ; Storage ; Storage stability ; Syzygium - chemistry</subject><ispartof>Journal of food science, 2022-05, Vol.87 (5), p.2083-2095</ispartof><rights>2022 Institute of Food Technologists</rights><rights>2022 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3725-d070d3ad9e237c9e7eb460e027c1d50b78875c4b5c8779e5a13b303d4743e9713</citedby><cites>FETCH-LOGICAL-c3725-d070d3ad9e237c9e7eb460e027c1d50b78875c4b5c8779e5a13b303d4743e9713</cites><orcidid>0000-0003-4040-0917 ; 0000-0001-7589-3382</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.16135$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.16135$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35411572$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Singh, Tarun Pal</creatorcontrib><creatorcontrib>Chauhan, Geeta</creatorcontrib><creatorcontrib>Mendiratta, Sanjod Kumar</creatorcontrib><creatorcontrib>Agrawal, Ravi Kant</creatorcontrib><creatorcontrib>Arora, Shalini</creatorcontrib><creatorcontrib>Verma, Arun Kumar</creatorcontrib><creatorcontrib>Rajkumar, Vincet</creatorcontrib><title>In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The aim of this study was to find out clove extract's antimicrobial and antioxidant properties, as well as its efficacy as a bioactive ingredient in the development of bio‐composite films to increase the storage stability of goat meat balls stored at 4 ± 1°C. The clove extracts (CLEs) were prepared in ethanol, hydroethanol (1:1), and water and evaluated for antioxidant and antimicrobial potential. In vitro assays of CLEs revealed more susceptibility for gram‐positive bacteria than gram‐negative bacteria. Among the different extracts, the clove ethanol extract (CLEE) had the highest antimicrobial activity against tested microorganisms as well as total phenolics (1.14 mg GAE/g), flavonoids (8.50 µg catechin/g), and DPPH assay (39.59%). Further, the concentration‐dependent effect of CLEE (p < 0.05) on thickness and color values and antimicrobial properties of the bio‐composite film were observed. The storage qualities of the product T1 (with film; 450 µl CLEE) such as pH (6.45 ± 0.01), TBARS (0.87 ± 0.06 mg malonaldehyde/kg) value, free fatty acid (0.193 ± 0.001% oleic acid), total mesophilic count (4.98 ± 0.05 log10 CFU/g), and sensory attributes (overall acceptability score: 5.67 on 8‐point scale) were better (p < 0.05) than T0 (without film; control) on day 20 of storage. Thus, the ethanolic clove extract has a superior antioxidant and antimicrobial potential. Its inclusion in the bio‐composite film prolonged the storage stability of goat meat balls by controlling lipid oxidation and microbial growth.
Practical Application
Today's consumers are more attracted towards meat products added with natural ingredients having preservative effects. Clove extract is a classic example of a natural preservative and has excellent antimicrobial and antioxidant potential. The present study revealed that by wrapping the ethanolic clove extract‐based bio‐composite film on goat meat balls extended the storage stability of the product due to controlled lipid oxidation and microbial growth. Thus, such bio‐composite films can be successfully applied on goat meat balls that function as a antimicrobial packaging for providing optimum organoleptic quality and better shelf life.</description><subject>Animals</subject><subject>Anti-Infective Agents - chemistry</subject><subject>Anti-Infective Agents - pharmacology</subject><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>antioxidant properties</subject><subject>Antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>Antioxidants - pharmacology</subject><subject>Bacteria</subject><subject>bio‐composite film</subject><subject>Catechin</subject><subject>clove extract</subject><subject>Ethanol</subject><subject>Fatty acids</subject><subject>Flavonoids</subject><subject>goat meat balls</subject><subject>Goats</subject><subject>Gram-negative bacteria</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Malondialdehyde</subject><subject>Meat</subject><subject>Meat products</subject><subject>Microorganisms</subject><subject>Oleic acid</subject><subject>Organoleptic properties</subject><subject>Oxidation</subject><subject>Packaging</subject><subject>Phenols</subject><subject>Plant extracts</subject><subject>Preservatives</subject><subject>Sensory properties</subject><subject>Shelf life</subject><subject>Storage</subject><subject>Storage stability</subject><subject>Syzygium - chemistry</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkcFuFSEUhomxsde2a3eGxI2baWGAYViaarWmiQt1TYA509AwwxW4be_OR3Dp8_kkMve2XbjxLM7POfn4Q_gRekXJKa11RqUgDes5PaUdZeIZWj1tnqMVIW3bUMrlIXqZ8w1ZZta9QIdMcEqFbFfo9-WMb31JEZu5-Hjvh6r1POzmybsUrTcBG1d85TxkHEfsQrwFDPcl1f2O9iVjGEdYMJghZ-xnbH388_OXi9M6Zl8Ajz5MOM44l5jMNVQ11gdftovndTQFT1CbNSHkY3QwmpDh5EGP0PeLD9_OPzVXXz5enr-7ahyTrWgGIsnAzKCgZdIpkGB5R4C00tFBECv7XgrHrXC9lAqEocwywgYuOQMlKTtCb_e-6xR_bCAXPfnsIAQzQ9xk3XZcCUVUqyr65h_0Jm7SXF9XKdFzoboddban6tflnGDU6-Qnk7aaEr2EppeI9BKR3oVWb7x-8N3YCYYn_jGlCnR74M4H2P7PT3--eP917_wX9QKjxg</recordid><startdate>202205</startdate><enddate>202205</enddate><creator>Singh, Tarun Pal</creator><creator>Chauhan, Geeta</creator><creator>Mendiratta, Sanjod Kumar</creator><creator>Agrawal, Ravi Kant</creator><creator>Arora, Shalini</creator><creator>Verma, Arun Kumar</creator><creator>Rajkumar, Vincet</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-4040-0917</orcidid><orcidid>https://orcid.org/0000-0001-7589-3382</orcidid></search><sort><creationdate>202205</creationdate><title>In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls</title><author>Singh, Tarun Pal ; Chauhan, Geeta ; Mendiratta, Sanjod Kumar ; Agrawal, Ravi Kant ; Arora, Shalini ; Verma, Arun Kumar ; Rajkumar, Vincet</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3725-d070d3ad9e237c9e7eb460e027c1d50b78875c4b5c8779e5a13b303d4743e9713</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animals</topic><topic>Anti-Infective Agents - chemistry</topic><topic>Anti-Infective Agents - pharmacology</topic><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>antioxidant properties</topic><topic>Antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>Antioxidants - pharmacology</topic><topic>Bacteria</topic><topic>bio‐composite film</topic><topic>Catechin</topic><topic>clove extract</topic><topic>Ethanol</topic><topic>Fatty acids</topic><topic>Flavonoids</topic><topic>goat meat balls</topic><topic>Goats</topic><topic>Gram-negative bacteria</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>Malondialdehyde</topic><topic>Meat</topic><topic>Meat products</topic><topic>Microorganisms</topic><topic>Oleic acid</topic><topic>Organoleptic properties</topic><topic>Oxidation</topic><topic>Packaging</topic><topic>Phenols</topic><topic>Plant extracts</topic><topic>Preservatives</topic><topic>Sensory properties</topic><topic>Shelf life</topic><topic>Storage</topic><topic>Storage stability</topic><topic>Syzygium - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Singh, Tarun Pal</creatorcontrib><creatorcontrib>Chauhan, Geeta</creatorcontrib><creatorcontrib>Mendiratta, Sanjod Kumar</creatorcontrib><creatorcontrib>Agrawal, Ravi Kant</creatorcontrib><creatorcontrib>Arora, Shalini</creatorcontrib><creatorcontrib>Verma, Arun Kumar</creatorcontrib><creatorcontrib>Rajkumar, Vincet</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Singh, Tarun Pal</au><au>Chauhan, Geeta</au><au>Mendiratta, Sanjod Kumar</au><au>Agrawal, Ravi Kant</au><au>Arora, Shalini</au><au>Verma, Arun Kumar</au><au>Rajkumar, Vincet</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2022-05</date><risdate>2022</risdate><volume>87</volume><issue>5</issue><spage>2083</spage><epage>2095</epage><pages>2083-2095</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>The aim of this study was to find out clove extract's antimicrobial and antioxidant properties, as well as its efficacy as a bioactive ingredient in the development of bio‐composite films to increase the storage stability of goat meat balls stored at 4 ± 1°C. The clove extracts (CLEs) were prepared in ethanol, hydroethanol (1:1), and water and evaluated for antioxidant and antimicrobial potential. In vitro assays of CLEs revealed more susceptibility for gram‐positive bacteria than gram‐negative bacteria. Among the different extracts, the clove ethanol extract (CLEE) had the highest antimicrobial activity against tested microorganisms as well as total phenolics (1.14 mg GAE/g), flavonoids (8.50 µg catechin/g), and DPPH assay (39.59%). Further, the concentration‐dependent effect of CLEE (p < 0.05) on thickness and color values and antimicrobial properties of the bio‐composite film were observed. The storage qualities of the product T1 (with film; 450 µl CLEE) such as pH (6.45 ± 0.01), TBARS (0.87 ± 0.06 mg malonaldehyde/kg) value, free fatty acid (0.193 ± 0.001% oleic acid), total mesophilic count (4.98 ± 0.05 log10 CFU/g), and sensory attributes (overall acceptability score: 5.67 on 8‐point scale) were better (p < 0.05) than T0 (without film; control) on day 20 of storage. Thus, the ethanolic clove extract has a superior antioxidant and antimicrobial potential. Its inclusion in the bio‐composite film prolonged the storage stability of goat meat balls by controlling lipid oxidation and microbial growth.
Practical Application
Today's consumers are more attracted towards meat products added with natural ingredients having preservative effects. Clove extract is a classic example of a natural preservative and has excellent antimicrobial and antioxidant potential. The present study revealed that by wrapping the ethanolic clove extract‐based bio‐composite film on goat meat balls extended the storage stability of the product due to controlled lipid oxidation and microbial growth. Thus, such bio‐composite films can be successfully applied on goat meat balls that function as a antimicrobial packaging for providing optimum organoleptic quality and better shelf life.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>35411572</pmid><doi>10.1111/1750-3841.16135</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0003-4040-0917</orcidid><orcidid>https://orcid.org/0000-0001-7589-3382</orcidid></addata></record> |
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| subjects | Animals Anti-Infective Agents - chemistry Anti-Infective Agents - pharmacology Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents antioxidant properties Antioxidants Antioxidants - chemistry Antioxidants - pharmacology Bacteria bio‐composite film Catechin clove extract Ethanol Fatty acids Flavonoids goat meat balls Goats Gram-negative bacteria Lipid peroxidation Lipids Malondialdehyde Meat Meat products Microorganisms Oleic acid Organoleptic properties Oxidation Packaging Phenols Plant extracts Preservatives Sensory properties Shelf life Storage Storage stability Syzygium - chemistry |
| title | In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls |
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