Enhancing minced beef shelf-life using Crataegus monogyna essential oil: chemical, microbiological and sensory analysis benefits
Minced beef is highly susceptible to spoilage due to its nutrient-rich composition. While synthetic preservatives are commonly used, concerns about their safety have driven the search for sustainable alternatives. This study explores the potential of Red Crataegus monogyna (C. monogyna) essential oi...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-09-01
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| Series: | Scientific African |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227625003837 |
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| author | Ameni Ben Ammar Khawla Elhadef Houda Baati Sana Dallali Hanen Ben Hassen Atef Masmoudi Slim Smaoui Mohamed Trigui Mariam Siala |
| author_facet | Ameni Ben Ammar Khawla Elhadef Houda Baati Sana Dallali Hanen Ben Hassen Atef Masmoudi Slim Smaoui Mohamed Trigui Mariam Siala |
| author_sort | Ameni Ben Ammar |
| collection | DOAJ |
| description | Minced beef is highly susceptible to spoilage due to its nutrient-rich composition. While synthetic preservatives are commonly used, concerns about their safety have driven the search for sustainable alternatives. This study explores the potential of Red Crataegus monogyna (C. monogyna) essential oil (RCEO) as a natural preservative for minced beef. The oil was extracted and characterized using GC/MS, revealing major constituents such as cis-p-menth-2-en-1-ol (25.7 %), terpinene-4-ol (24.7 %), α-terpineol (10.6 %), and caryophyllene oxide (9.95 %). RCEO exhibited strong antibacterial activity, particularly against Listeria monocytogenes, a persistent threat in perishable products like minced beef, with a minimum inhibitory concentration (MIC) of 78 µg/mL. The oil was incorporated into minced beef at 1 ×, 2 ×, and 4 × MIC concentrations, and its effects on physical, microbiological, chemical, and sensory properties were evaluated. Results showed that RCEO at 2 × and 4 × MIC significantly delayed lipid and protein oxidation and inhibited bacterial growth (P ≤ 0.05). The sensory study reveals that C. monogyna essential oil (RCEO2 and RCEO4) preserves minced beef's sensory attributes, particularly color, during storage, maintaining better quality, acceptability, and sensory qualities over the 14-day period. This study highlights the potential of C. monogyna essential oil as a sustainable and effective alternative for preserving minced beef, contributing to the development of innovative, consumer-friendly food preservation strategies. |
| format | Article |
| id | doaj-art-95c74c98a5ae443ab461aa7c1451e9bc |
| institution | Kabale University |
| issn | 2468-2276 |
| language | English |
| publishDate | 2025-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Scientific African |
| spelling | doaj-art-95c74c98a5ae443ab461aa7c1451e9bc2025-08-24T05:13:53ZengElsevierScientific African2468-22762025-09-0129e0291310.1016/j.sciaf.2025.e02913Enhancing minced beef shelf-life using Crataegus monogyna essential oil: chemical, microbiological and sensory analysis benefitsAmeni Ben Ammar0Khawla Elhadef1Houda Baati2Sana Dallali3Hanen Ben Hassen4Atef Masmoudi5Slim Smaoui6Mohamed Trigui7Mariam Siala8Research Laboratory of Environmental Sciences and Sustainable Development LASED LR18ES32, Sfax Preparatory Institute for Engineering Studies, University of Sfax, TunisiaLaboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax, TunisiaResearch Laboratory of Environmental Sciences and Sustainable Development LASED LR18ES32, Sfax Preparatory Institute for Engineering Studies, University of Sfax, TunisiaResearch Laboratory for agricultural production systems and sustainable development, Higher School of Agricultural Mornag Zaghouan, University of Carthage, Tunisia; Sylvo-Pastorale Institute of Tabarka, University of Jendouba, TunisiaLaboratory of Probabilities and Statistic, Faculty of Sciences of Sfax, University of Sfax, TunisiaDepartment of Computer Science, College of Computer Science, King Khalid University, Abha 61421, Saudi ArabiaLaboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax, TunisiaResearch Laboratory of Environmental Sciences and Sustainable Development LASED LR18ES32, Sfax Preparatory Institute for Engineering Studies, University of Sfax, TunisiaResearch Laboratory of Environmental Sciences and Sustainable Development LASED LR18ES32, Sfax Preparatory Institute for Engineering Studies, University of Sfax, Tunisia; Corresponding author at: Laboratory of Environmental Sciences and Sustainable Development LASED LR18ES32, Sfax Preparatory Institute for Engineering Studies, University of Sfax, Tunisia.Minced beef is highly susceptible to spoilage due to its nutrient-rich composition. While synthetic preservatives are commonly used, concerns about their safety have driven the search for sustainable alternatives. This study explores the potential of Red Crataegus monogyna (C. monogyna) essential oil (RCEO) as a natural preservative for minced beef. The oil was extracted and characterized using GC/MS, revealing major constituents such as cis-p-menth-2-en-1-ol (25.7 %), terpinene-4-ol (24.7 %), α-terpineol (10.6 %), and caryophyllene oxide (9.95 %). RCEO exhibited strong antibacterial activity, particularly against Listeria monocytogenes, a persistent threat in perishable products like minced beef, with a minimum inhibitory concentration (MIC) of 78 µg/mL. The oil was incorporated into minced beef at 1 ×, 2 ×, and 4 × MIC concentrations, and its effects on physical, microbiological, chemical, and sensory properties were evaluated. Results showed that RCEO at 2 × and 4 × MIC significantly delayed lipid and protein oxidation and inhibited bacterial growth (P ≤ 0.05). The sensory study reveals that C. monogyna essential oil (RCEO2 and RCEO4) preserves minced beef's sensory attributes, particularly color, during storage, maintaining better quality, acceptability, and sensory qualities over the 14-day period. This study highlights the potential of C. monogyna essential oil as a sustainable and effective alternative for preserving minced beef, contributing to the development of innovative, consumer-friendly food preservation strategies.http://www.sciencedirect.com/science/article/pii/S2468227625003837Crataegus essential oilAntibacterial activityMeat preservationOxidative stabilityMeat quality |
| spellingShingle | Ameni Ben Ammar Khawla Elhadef Houda Baati Sana Dallali Hanen Ben Hassen Atef Masmoudi Slim Smaoui Mohamed Trigui Mariam Siala Enhancing minced beef shelf-life using Crataegus monogyna essential oil: chemical, microbiological and sensory analysis benefits Scientific African Crataegus essential oil Antibacterial activity Meat preservation Oxidative stability Meat quality |
| title | Enhancing minced beef shelf-life using Crataegus monogyna essential oil: chemical, microbiological and sensory analysis benefits |
| title_full | Enhancing minced beef shelf-life using Crataegus monogyna essential oil: chemical, microbiological and sensory analysis benefits |
| title_fullStr | Enhancing minced beef shelf-life using Crataegus monogyna essential oil: chemical, microbiological and sensory analysis benefits |
| title_full_unstemmed | Enhancing minced beef shelf-life using Crataegus monogyna essential oil: chemical, microbiological and sensory analysis benefits |
| title_short | Enhancing minced beef shelf-life using Crataegus monogyna essential oil: chemical, microbiological and sensory analysis benefits |
| title_sort | enhancing minced beef shelf life using crataegus monogyna essential oil chemical microbiological and sensory analysis benefits |
| topic | Crataegus essential oil Antibacterial activity Meat preservation Oxidative stability Meat quality |
| url | http://www.sciencedirect.com/science/article/pii/S2468227625003837 |
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