Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets
The aim of this study was to characterize the pulp of Rheum ribes L. and to determine the effect of the pulp enriched with eugenol (1 %) or thymol (1 %) on the microbiological and physico-chemical quality of chicken breast fillets. Chicken breast fillets, inoculated with Listeria monocytogenes, Salm...
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| Veröffentlicht in: | International journal of food microbiology 2024-11, Vol.424, p.110854, Article 110854 |
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| container_title | International journal of food microbiology |
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| creator | Karatepe, Pınar Akgöl, Müzeyyen Tekin, Ali Çalıcıoğlu, Mehmet İncili, Gökhan Kürşad Hayaloğlu, Ali Adnan |
| description | The aim of this study was to characterize the pulp of Rheum ribes L. and to determine the effect of the pulp enriched with eugenol (1 %) or thymol (1 %) on the microbiological and physico-chemical quality of chicken breast fillets. Chicken breast fillets, inoculated with Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157:H7 (~6.0 log10), were marinated for 24 h in a mixture prepared from a combination of Rheum ribes L. pulp with eugenol or thymol. The quality parameters were analyzed for 15 days at +4 °C. The Rheum ribes L. pulp was found to have high antioxidant activity, high total phenolic content and contained 22 different phenolic substances, among which rutin ranked first. The pulp contained high levels of p-xylene and o-xylene as volatile substances and citric acid as an organic acid. The combination of Pulp + Eugenol + Thymol (PET) reduced the number of pathogens in chicken breast fillets by 2.03 to 3.50 log10 on day 0 and by 2.25 to 4.21 log10 on day 15, compared to the control group (P |
| doi_str_mv | 10.1016/j.ijfoodmicro.2024.110854 |
| format | Article |
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•The aim of this study was to evaluate the potential of rhubarb pulp as a marinade.•Rhubarb pulp contains four organic acids, 22 polyphenols and 35 volatiles.•Rhubarb pulp in combination with thymol and eugenol inhibited foodborne pathogens.•Marinating improved the microbiological and chemical status of the chicken breasts.</description><identifier>ISSN: 0168-1605</identifier><identifier>ISSN: 1879-3460</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2024.110854</identifier><identifier>PMID: 39111156</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Antibacterial activity ; antioxidant activity ; breasts ; Chicken breast fillet ; chickens ; citric acid ; color ; drip loss ; Escherichia coli O157 ; Eugenol ; fillets ; food microbiology ; Listeria monocytogenes ; Marination ; pulp ; Rheum ; Rheum ribes L. pulp ; Rhubarb ; rutin ; texture ; Thymol ; total volatile basic nitrogen ; xylene</subject><ispartof>International journal of food microbiology, 2024-11, Vol.424, p.110854, Article 110854</ispartof><rights>2024 Elsevier B.V.</rights><rights>Copyright © 2024 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c284t-a082bf5897acd27841676c15941b63b03cc3c9c7229d3f1b92d712770f76457d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2024.110854$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39111156$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Karatepe, Pınar</creatorcontrib><creatorcontrib>Akgöl, Müzeyyen</creatorcontrib><creatorcontrib>Tekin, Ali</creatorcontrib><creatorcontrib>Çalıcıoğlu, Mehmet</creatorcontrib><creatorcontrib>İncili, Gökhan Kürşad</creatorcontrib><creatorcontrib>Hayaloğlu, Ali Adnan</creatorcontrib><title>Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>The aim of this study was to characterize the pulp of Rheum ribes L. and to determine the effect of the pulp enriched with eugenol (1 %) or thymol (1 %) on the microbiological and physico-chemical quality of chicken breast fillets. Chicken breast fillets, inoculated with Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157:H7 (~6.0 log10), were marinated for 24 h in a mixture prepared from a combination of Rheum ribes L. pulp with eugenol or thymol. The quality parameters were analyzed for 15 days at +4 °C. The Rheum ribes L. pulp was found to have high antioxidant activity, high total phenolic content and contained 22 different phenolic substances, among which rutin ranked first. The pulp contained high levels of p-xylene and o-xylene as volatile substances and citric acid as an organic acid. The combination of Pulp + Eugenol + Thymol (PET) reduced the number of pathogens in chicken breast fillets by 2.03 to 3.50 log10 on day 0 and by 2.25 to 4.21 log10 on day 15, compared to the control group (P < 0.05). The marinating treatment significantly lowered the pH values of fillet samples on the first day of the study, compared to the control group (P < 0.05). During storage, TVB-N levels showed slower increase in the treatment groups compared to the control group (P < 0.05). In addition, the marinating process led to significant changes in physicochemical parameters such as water holding capacity, color, texture, cooking loss, and drip loss compared to the control group (P < 0.05). In conclusion, the results of this study showed that the pulp of Rheum ribes L., which has a high antioxidant capacity and contains various bioactive compounds. Furthermore, S. Typhimurium, E. coli O157:H7 and L. monocytogenes were inhibited considerably by marinating Rheum ribes L. pulp with a combination of eugenol and thymol.
•The aim of this study was to evaluate the potential of rhubarb pulp as a marinade.•Rhubarb pulp contains four organic acids, 22 polyphenols and 35 volatiles.•Rhubarb pulp in combination with thymol and eugenol inhibited foodborne pathogens.•Marinating improved the microbiological and chemical status of the chicken breasts.</description><subject>Antibacterial activity</subject><subject>antioxidant activity</subject><subject>breasts</subject><subject>Chicken breast fillet</subject><subject>chickens</subject><subject>citric acid</subject><subject>color</subject><subject>drip loss</subject><subject>Escherichia coli O157</subject><subject>Eugenol</subject><subject>fillets</subject><subject>food microbiology</subject><subject>Listeria monocytogenes</subject><subject>Marination</subject><subject>pulp</subject><subject>Rheum</subject><subject>Rheum ribes L. pulp</subject><subject>Rhubarb</subject><subject>rutin</subject><subject>texture</subject><subject>Thymol</subject><subject>total volatile basic nitrogen</subject><subject>xylene</subject><issn>0168-1605</issn><issn>1879-3460</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqNkU2r1DAUhoMo3vHqX5C4c9Oaj7ZpljJcP2BAEF2HNDmxGdtmbpKOzM_wH5syV3Gn2SQcnnPeQx6EXlFSU0K7N8faH10IdvYmhpoR1tSUkr5tHqEd7YWseNORx2hX2L6iHWlv0LOUjoSQlnPyFN1wSctpux36eeccmIyDw59HWGcc_QAJH2p8WqcThiV6M4LFP3weMazfYAkTDhHn8TJvrwWnNZ79WU_biG2pIcQF8EnnMRQ6Yb1YfL_qyedLqUY9Q4aYNtqM3nyHBQ8RdMrY-WmCnJ6jJ05PCV483Lfo67u7L_sP1eHT-4_7t4fKsL7JlSY9G1zbS6GNZaJvaCc6Q1vZ0KHjA-HGcCONYExa7uggmRWUCUGc6JpWWH6LXl_nnmK4XyFlNftkYJr0AmFNitO2YS1nkv4bJZJ0nPa8Kai8osVMShGcOkU_63hRlKhNnjqqv-SpTZ66yiu9Lx9i1mEG-6fzt60C7K8AlH85e4gqGQ-LAetjkahs8P8R8wvd57Ih</recordid><startdate>20241102</startdate><enddate>20241102</enddate><creator>Karatepe, Pınar</creator><creator>Akgöl, Müzeyyen</creator><creator>Tekin, Ali</creator><creator>Çalıcıoğlu, Mehmet</creator><creator>İncili, Gökhan Kürşad</creator><creator>Hayaloğlu, Ali Adnan</creator><general>Elsevier B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20241102</creationdate><title>Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets</title><author>Karatepe, Pınar ; Akgöl, Müzeyyen ; Tekin, Ali ; Çalıcıoğlu, Mehmet ; İncili, Gökhan Kürşad ; Hayaloğlu, Ali Adnan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c284t-a082bf5897acd27841676c15941b63b03cc3c9c7229d3f1b92d712770f76457d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Antibacterial activity</topic><topic>antioxidant activity</topic><topic>breasts</topic><topic>Chicken breast fillet</topic><topic>chickens</topic><topic>citric acid</topic><topic>color</topic><topic>drip loss</topic><topic>Escherichia coli O157</topic><topic>Eugenol</topic><topic>fillets</topic><topic>food microbiology</topic><topic>Listeria monocytogenes</topic><topic>Marination</topic><topic>pulp</topic><topic>Rheum</topic><topic>Rheum ribes L. pulp</topic><topic>Rhubarb</topic><topic>rutin</topic><topic>texture</topic><topic>Thymol</topic><topic>total volatile basic nitrogen</topic><topic>xylene</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Karatepe, Pınar</creatorcontrib><creatorcontrib>Akgöl, Müzeyyen</creatorcontrib><creatorcontrib>Tekin, Ali</creatorcontrib><creatorcontrib>Çalıcıoğlu, Mehmet</creatorcontrib><creatorcontrib>İncili, Gökhan Kürşad</creatorcontrib><creatorcontrib>Hayaloğlu, Ali Adnan</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Karatepe, Pınar</au><au>Akgöl, Müzeyyen</au><au>Tekin, Ali</au><au>Çalıcıoğlu, Mehmet</au><au>İncili, Gökhan Kürşad</au><au>Hayaloğlu, Ali Adnan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2024-11-02</date><risdate>2024</risdate><volume>424</volume><spage>110854</spage><pages>110854-</pages><artnum>110854</artnum><issn>0168-1605</issn><issn>1879-3460</issn><eissn>1879-3460</eissn><abstract>The aim of this study was to characterize the pulp of Rheum ribes L. and to determine the effect of the pulp enriched with eugenol (1 %) or thymol (1 %) on the microbiological and physico-chemical quality of chicken breast fillets. Chicken breast fillets, inoculated with Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157:H7 (~6.0 log10), were marinated for 24 h in a mixture prepared from a combination of Rheum ribes L. pulp with eugenol or thymol. The quality parameters were analyzed for 15 days at +4 °C. The Rheum ribes L. pulp was found to have high antioxidant activity, high total phenolic content and contained 22 different phenolic substances, among which rutin ranked first. The pulp contained high levels of p-xylene and o-xylene as volatile substances and citric acid as an organic acid. The combination of Pulp + Eugenol + Thymol (PET) reduced the number of pathogens in chicken breast fillets by 2.03 to 3.50 log10 on day 0 and by 2.25 to 4.21 log10 on day 15, compared to the control group (P < 0.05). The marinating treatment significantly lowered the pH values of fillet samples on the first day of the study, compared to the control group (P < 0.05). During storage, TVB-N levels showed slower increase in the treatment groups compared to the control group (P < 0.05). In addition, the marinating process led to significant changes in physicochemical parameters such as water holding capacity, color, texture, cooking loss, and drip loss compared to the control group (P < 0.05). In conclusion, the results of this study showed that the pulp of Rheum ribes L., which has a high antioxidant capacity and contains various bioactive compounds. Furthermore, S. Typhimurium, E. coli O157:H7 and L. monocytogenes were inhibited considerably by marinating Rheum ribes L. pulp with a combination of eugenol and thymol.
•The aim of this study was to evaluate the potential of rhubarb pulp as a marinade.•Rhubarb pulp contains four organic acids, 22 polyphenols and 35 volatiles.•Rhubarb pulp in combination with thymol and eugenol inhibited foodborne pathogens.•Marinating improved the microbiological and chemical status of the chicken breasts.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>39111156</pmid><doi>10.1016/j.ijfoodmicro.2024.110854</doi></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Antibacterial activity antioxidant activity breasts Chicken breast fillet chickens citric acid color drip loss Escherichia coli O157 Eugenol fillets food microbiology Listeria monocytogenes Marination pulp Rheum Rheum ribes L. pulp Rhubarb rutin texture Thymol total volatile basic nitrogen xylene |
| title | Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets |
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