Research Progress On Application Of Rosemary Extract In Food Preservation

As a natural, safe and efficient antioxidant and antibacterial agent, rosemary extract has been approved as a food additive by my country and the European Union and other countries and regions, and its application in the field of food preservation and safety control has received extensive attention.

Application of rosemary extract in oil

Unsaturated fatty acids in oils are easily oxidized during processing and storage, significantly reducing their nutritional value and sensory quality. In addition, the oxidation products such as malondialdehyde, acrolein, and 4-hydroxynonenal (4-HNE) produced by the oxidation of oil can cause serious harm to human health.

At present, adding antioxidants is one of the effective measures to prevent oil oxidation. Compared with synthetic antioxidants, rosemary has received extensive attention for its good antioxidant activity and safety.

According to literature reports:

1. The addition amount of rosemary extract and rosemary essential oil in algae oil is 0.02%-0.04%, which can effectively inhibit the oxidation reaction of algae oil and inhibit the increase of thiobarbituric acid reactant and peroxide value. high.

2. The addition amount of rosemary extract in macadamia oil is about 0.02-0.1%. When the addition amount is 0.08%, rosemary can prolong the induction time of macadamia oil by 2 times, which can effectively prolong its storage. time.

3. The extract of rosemary extract in soybean oil is 1000mg/kg. Adding rosemary extract can inhibit the oxidation of soybean oil at 180 °C, and prolong the stability of soybean oil from 7.52h to 13.5h. The content of polar compounds decreased from 17.35% of the control group to 7.99%.

4. The addition amount of rosemary extract in linseed oil is about 200mg/kg, and adding rosemary extract (400mg/kg) can inhibit the process of linseed oil storage at high temperature (60℃, 0-7 days) The oxidation indexes such as peroxide value and anisidine value increased, and its antioxidant effect was better than 100mg/kg α-tocopherol and 200mg/kg BHT.

The addition of rosemary extract can effectively inhibit the lipid oxidation reaction of edible vegetable oils such as soybean oil, rice bran oil, rapeseed oil, linseed oil, and animal oil products such as fish oil and ghee during processing and storage, and prolong the shelf life of the products. .

In addition, the addition of rosemary extract (400 mg/kg) could improve the stability of α, β, γ-tocopherol during high temperature storage (62 °C, 24 days).

In addition to effectively inhibiting oil oxidation, rosemary extract can also effectively improve the quality of fried food.

According to Lalas and Dortoglou, the addition of rosemary extract to the blend oil significantly enhanced its antioxidant activity, inhibited color change and rancidity during use, and significantly improved the sensory quality of potato chips.

Application of rosemary extract in preservation of meat products

Because of its high fat content and rich nutrition, meat products are prone to oxidation and microbial contamination during processing and storage, which not only reduces the nutritional and sensory quality of the products, but even causes food-borne diseases.

In recent years, scholars at home and abroad have carried out a lot of research on the application of rosemary extract in the preservation of meat products. Relevant studies have confirmed that the addition of rosemary powder, extract or essential oil can effectively inhibit the formation of lipid oxidation products such as thiobarbituric acid reactant (TBARS) and hexanal during storage of meat and meat products. The protein is oxidized and the sensory quality of the product is better maintained, and it has a good color protection effect.

In addition, adding aroma can also inhibit the growth and reproduction of pathogenic bacteria and decay-causing bacteria on the surface of meat products during the process. For example, Zhang et al found that adding 1% (V/W) rosemary extract has a good fresh-keeping effect on fresh chicken. The number of bacterial colonies was lower than that of the blank control group.

Rosemary extract can also be used in combination with other processing techniques to enhance its preservation. For example, Huang et al found that adding 2.5% and 5.0% (W/W) rosemary extract during supercritical CO2 treatment of minced meat can effectively reduce the total number of colonies, pH, volatile base nitrogen (TVB-N) during storage. ) and other physical and chemical indicators, its effect is better than that of supercritical CO2 treatment alone.

According to literature reports:

1. The amount of rosemary ethanol extract added in pork balls is about 1%-1.5%. Adding rosemary extract can effectively inhibit the increase of MDA content in pork balls during storage, and can better maintain the product. sensory quality.

2. The addition amount of rosemary essential oil in chicken breast is about 2%. Adding 2% rosemary essential oil combined with vacuum packaging can inhibit the lactic acid bacteria and aeruginosa in chicken breast samples during storage (4 ℃, 16 days). The number of unicellular bacteria

3. The amount of rosemary extract used in chicken is about 0.02%, which can effectively inhibit the increase of TBARS content in the sample during storage (4 ℃, 21 days), and its effect is similar to 00.01% BHT.

Application of rosemary extract in the processing and preservation of aquatic products

Due to high protein content, high moisture content, and rich in unsaturated fatty acids, aquatic products are easily contaminated by microorganisms during storage, transportation, processing and sales, causing spoilage and even food-borne diseases. The application of natural extracts with good bacteriostatic effect in the preservation of aquatic products has received extensive attention.

Studies have confirmed that the use of rosemary extract, rosemary essential oil, etc. for pretreatment combined with vacuum packaging, refrigeration and other technologies can effectively inhibit the TBARS, volatile salts, volatile salts, volatile salts, sardines, finfish, Pacific white shrimp and other aquatic products during storage. The increase of base nitrogen (TVB-N), peroxide value (PV), free fatty acids (FFA) and other indicators can effectively delay oxidative deterioration and microbial growth, improve the sensory quality of products, and prolong their life. shelf life.

In addition, rosemary essential oil is also used in the preparation of food packaging films, especially edible films, and it has been confirmed that it has a good preservative and fresh-keeping effect on aquatic products.

According to literature reports:

1. The sardine fillets were soaked in 10g/L rosemary extract aqueous solution for 4 minutes. After vacuum packaging, the increase of TBARS, TVB-N, PV, FFA and other indicators of the samples and the growth of microorganisms during the storage process can be effectively inhibited. , to extend the shelf life of the product from 13 days to 20 days.

2. The rainbow trout were soaked in 4% rosemary essential oil nanoemulsion solution for 3 minutes, and then stored at 2°C for 24 days after being packaged in a stretch film.

Application of rosemary extract in other food preservation

Rosemary and its extracts are also widely used in the preservation of fruit and vegetable raw materials, cheese, fresh flour products, etc. Moradian et al. found that the rosemary extract/bacterial cellulose film could effectively reduce the weight loss rate and the total number of surface psychrophilic bacteria of A. pilosula during storage, while maintaining the sensory quality and nutritional value of the product.

Teodoro et al. prepared microencapsulated rosemary essential oil and applied it to the preservation of fresh dough. The experimental results show that the addition of microcapsule rosemary essential oil can effectively inhibit the growth of yeast and mold in the fresh dough during storage (25 ℃, 12 days), and its inhibitory effect is better than that of rosemary essential oil.

In conclusion

Because of its good antioxidant, antimicrobial and other active functions, rosemary extract has broad application prospects in the field of food preservation. In recent years, domestic and foreign scholars have carried out a lot of research on the application of rosemary extract in food preservation. The test results show that rosemary and its extracts can effectively inhibit the oxidation and spoilage of oils, meat products, aquatic products, etc., and maintain the nutritional value and sensory quality of the products. In the future work, we should optimize the processing parameters and focus on the research and development of the composite preservation technology of rosemary extract according to the differences in the properties of various food raw materials, so as to achieve the best preservation effect.

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