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Plant Extracts Rich in Polyphenols: Antibacterial Agents and Natural Preservatives for Meat and Meat Products

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Plant Extracts Rich in Polyphenols: Antibacterial Agents and Natural Preservatives for Meat and Meat Products Critical Reviews in Food Science and Nutrition ISSN: 1040-8398 (Print) 1549-7852 (Online) Journal homepage: https://www.tandfonline.com/loi/bfsn20 Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products Magdalena Efenberger-Szmechtyk, Agnieszka Nowak & Agata Czyzowska To cite this article: Magdalena Efenberger-Szmechtyk, Agnieszka Nowak & Agata Czyzowska (2020): Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2020.1722060 To link to this article: https://doi.org/10.1080/10408398.2020.1722060 Published online: 11 Feb 2020. Submit your article to this journal Article views: 104 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=bfsn20 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION https://doi.org/10.1080/10408398.2020.1722060 REVIEW Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products Magdalena Efenberger-Szmechtyk, Agnieszka Nowak, and Agata Czyzowska Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland ABSTRACT KEYWORDS Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols Polyphenols; plant extracts; inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not antibacterial activity; meat fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage bacterial cell walls and influence biofilm formation. Polyphenols also influence protein biosynthesis, change metabolic processes in bacteria cells and inhibit ATP and DNA synthesis (suppressing DNA gyrase). Due to the antioxidant and antibacterial activity of phenolic compounds, plant extracts offer an alternative to chemical preservatives used in the meat industry, especially nitrates (III). They can inhibit the growth of spoilage and patho- genic microflora, suppress oxidation of meat ingredients (lipids and proteins) and prevent discolor- ation. In this paper, we describe the factors that influence the content of polyphenols in plants and plant extracts. We present the antimicrobial activities of plant extracts and their mechanisms of action, and discuss the effects of plant extracts on the shelf-life of meat and meat products. Introduction characteristic pink-red color. Due to their inhibitory activity against pathogenic bacteria, especially C. botulinum, the use According to Regulation (EC) No. 1333/2008 of the European of nitrates (III) is required in the meat industry. However, Parliament and of the Council of 16 December 2008 on food they can be harmful to human health. The near acidic pH additives, “preservatives are substances which prolong the of meat products and heating processes (t > 130 C) such as shelf-life of foods by protecting them against deterioration frying or grilling enable the interaction of nitrates (III) with caused by micro-organisms and/or which protect against amino compounds, such as proteins, amino acids or amines. ” growth of pathogenic micro-organisms. Microbial processes As a result, carcinogenic N-nitrosamines are released. can lead to unfavorable changes in food quality and may be Moreover, nitrates (III) increase the formation of methemo- dangerous to human health. Meat, due to its high water activ- globin, which is unable to transport oxygen. As a conse- ¼ – ity, high content of nutritional ingredients and pH 5.5 6.5, quence, there is a risk of methemoglobinemia. Nitrates (V), is a good environment for the growth of microorganisms, sodium nitrate (V) (E251) and potassium nitrate (V) (E252) mainly bacteria. Microorganisms often detect in meat and are also permitted for use in meat processing but are inert meat products include Brochothrix thermosphacta, compounds. In the meat environment, they are reduced to Carnobacterium sp., Leuconostoc sp., Lactococcus sp., highly active nitrates (III) by naturally occurring bacteria or Lactobacillus sp., Pseudomonas sp., Enterococcus sp., bacteria that have been added, such as Staphylococcus sp., Enterobacter sp., Acinetobacter sp., Moraxella sp., Aeromonas Micrococcus sp. or lactic acid bacteria, which show nitrate sp., Psychrobacter sp., Serratia sp. and Enterobacteriaceae reductase activity. The maximum acceptable level of nitrates (Dolan et al. 2009; Stoops et al. 2015; Pennacchia, Ercolini, (III) or nitrates (V) is 150 mg/kg (Cantwell and Elliott 2017; and Villani 2011). Alahakoon et al. 2015; Govari and Pexara 2015). Chemical preservatives are therefore of great importance Other preservatives, in addition to nitrates, are available to the meat industry. The most commonly used meat pres- for use in the meat industry. These include sulfur dioxide- ervatives are nitrates (III): potassium nitrate (IIII) (E249) sulphates (IV) (E220–228), acetic acid (E260), potassium and sodium nitrate (III) (E250). These are used in mixtures acetate (E261) and sodium acetate (E262), calcium acetate with salt or salt substitute. Nitrates (III) extend the shelf life (E263), sorbic acid - sorbates (E200–203), benzoic acid - of meat products by inhibiting the growth of spoilage and benzoates (E210–213), p-hydroxybenzoates (E214-219), nata- pathogenic bacteria (including Clostridium botulinum) and mycin (E235) and lactic acid (E270). Lactic acid, acetic acid reducing the oxidation of meat ingredients. Moreover, they and acetates are generally considered to be harmless. When improve the organoleptic properties of meat and impart a used at appropriate doses, other preservatives should also CONTACT Magdalena Efenberger-Szmechtyk [email protected] Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska, 171/173, 90-924 Lodz Poland. ß 2020 Taylor & Francis Group, LLC 2 M. EFENBERGER-SZMECHTYK ET AL. not be detrimental to human health. However, their safety is beneficial effects on human health, including anti-inflamma- questionable, as they may be linked to hypersensitivity, tory, antidiabetic, antiallergic, antiatherogenic, antihypertensive, asthma, cancer, skin irritation, allergies or gastrointestinal antithrombotic, anticancer, cardioprotective, osteoprotective, problems (Nair 2001; Silva and Lidon 2016) neuroprotective, antiaging and hepatoprotective properties The use of preservatives depends on the meat category (Pandey and Rizvi 2009; Gorzynik-Debicka et al. 2018). The and product and is described in Regulation (EC) No 1333/ antibacterial, antitoxin, antiviral and antifungal properties of 2008 of the European Parliament and of the Council of 16 polyphenols have been also documented (Friedman 2007; December 2008 on food additives, Commission regulation Daglia 2012). (EU) No. 1129/2011 of 11 November 2011 amending Annex Despite their many health benefits, there are some haz- II to Regulation (EC) No 1333/2008 of the European ards related to consumption of polyphenols. The toxicity of Parliament and of the Council by establishing a Union list polyphenols is strictly related to the dose. Depending on the of food additives, Commission regulation (EU) 2015/647 of concentration, polyphenols can show both toxic and non- 24 April 2015 amending and correcting Annexes II and III toxic activity. Polyphenols can have carcinogenic/genotoxic to Regulation (EC) No. 1333/2008 of the European effects and may interfere with thyroid hormone biosynthesis. Parliament and of the Council as regards the use of certain They also have estrogenic activity, which can cause both det- food additives and Commission regulation (EU) No. 601/ rimental and beneficial effects, and show antinutritional 2014 of 4 June 2014 amending Annex II to Regulation (EC) effects (iron depletion). They can also interact with certain No. 1333/2008 of the European Parliament and of the pharmaceuticals. However, the risk of these toxic effects is Council as regards the food categories of meat and the use very low (Mennen et al. 2005; Cory et al. 2018). of certain food additives in meat preparations. Due to the antioxidant and antimicrobial properties of In order to limit the use of chemical preservatives in polyphenols, their use as natural preservatives in meat and meat and meat products, especially nitrates (III), new nat- meat products is of great interest currently. Plant extracts ural preservation methods are needed. The antimicrobial rich in polyphenols can extend the shelf life of meat and activity of natural products has been widely discussed in the meat products, by inhibiting the growth of spoilage and literature. Natural antimicrobial agents can be of plant ori- pathogenic microflora, inhibiting the oxidation of meat gin (polyphenols, saponins, iridoids, essential oils), microbial products and preventing discoloration and organoleptic origin (bacteriocins (nisin reuterin, pediocin) or animal ori- changes (Papuc et al. 2017; Karre, Lopez, and Getty 2013). gin (peptides (pleurocidin, defensins, lactoferin), chitosan, This review presents factors influencing the content of poly- lysozyme, lipids). Algae are sources of fatty acids, steroids, phenols in plants and plant extracts. The antimicrobial activ- polyphenols and terpenoid compounds. Mushrooms contain ity of plant extracts and their mechanisms of action are fatty acids, polyphenols, lycopene and polysaccharides
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