February 02, 2024
Research progress on the application of rosemary and its extracts in food preservation
Rosemary (Rosmarinus officina/is L.) is a plant species in the family Lamiaceae, native to the coastal areas of the Mediterranean Sea. As a natural spice plant, rosemary has a long history of cultivation and consumption.
Research has confirmed that rosemary is rich in various polyphenolic substances such as salvianolic acid, salvianolic acid, rosmarinic acid, etc. It also has various physiological active functions such as antioxidant, antibacterial, anti-inflammatory, anti-tumor, and anti-gastric ulcer.
As a natural, safe, and efficient antioxidant and antibacterial agent, rosemary extract has been approved as a food additive by countries and regions such as China and the European Union. Its application in food preservation and safety control has received widespread attention.
01
The application of rosemary extract in oils and fats
Unsaturated fatty acids in fats are prone to oxidation during processing and storage, significantly reducing their nutritional value and sensory quality. In addition, oxidation products such as malondialdehyde, propionaldehyde, and 4-hydroxynonanal (4-HNE) produced by oil oxidation can cause serious harm to human health.
Currently, adding antioxidants is one of the effective measures to prevent oil oxidation. Compared with synthetic antioxidants, rosemary has received widespread attention for its excellent antioxidant activity and safety.
According to literature reports:
1. The addition amount of rosemary extract and rosemary essential oil in algal oil is 0.02% -0.04%, which can effectively inhibit the oxidation reaction of algal oil, and inhibit the rise of thiobarbituric acid reactants and peroxide value.
2. The addition amount of rosemary extract in Australian nut oil is about 0.02-0.1%. When the addition amount is 0.08%, rosemary can prolong the induction time of Australian nut oil by 2 times, effectively extending its storage time.
3. The extract of rosemary in soybean oil is 1000mg/kg. Adding rosemary extract can inhibit the oxidation of soybean oil at 180 ℃, extend the stability of soybean oil from 7.52 hours to 13.5 hours, and reduce the content of polar compounds from 17.35% in the control group to 7.99%.
4. The amount of rosemary extract added to flaxseed oil is about 200mg/kg. Adding rosemary extract (400mg/kg) can inhibit the increase of oxidative indicators such as peroxide value and anisidine value during high-temperature storage (60 ℃, 0-7 days) of flaxseed oil, and its antioxidant effect is better than that of 100mg/kg α- Tocopherol and 200mg/kg BHT.
Adding rosemary extract can effectively inhibit lipid oxidation reactions in edible vegetable oils such as soybean oil, rice bran oil, rapeseed oil, flaxseed oil, and animal fats such as fish oil and butter during processing and storage, and extend the shelf life of products.
In addition, adding rosemary extract (400mg/kg) can improve α.β.γ- The stability of tocopherol during high-temperature storage (62 ℃, 24 days).
In addition to effectively inhibiting oil oxidation, rosemary extract can also effectively improve the quality of fried foods.
According to Lalas and Dourtoglou, adding rosemary extract to blended oil can significantly enhance its antioxidant activity, inhibit color changes and rancidity during use, and significantly improve the sensory quality of potato chips.
02
rosemary extract
Application in the preservation of meat products
Due to 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 also leads to foodborne diseases.
In recent years, scholars at home and abroad have conducted extensive research on the application of rosemary extract in the preservation of meat products. Related studies have confirmed that adding rosemary powder, extract, or essential oil can effectively inhibit the generation of lipid oxidation products such as thiobarbituric acid reactants (TBARS) and hexanal in meat and meat products during storage, effectively inhibit protein oxidation, and maintain the sensory quality of the products, with good color protection effects.
In addition, adding fragrance can also inhibit the growth and reproduction of pathogenic bacteria and spoilage bacteria on the surface of meat products. As Zhang et al. found, adding 1% (V/W) of rosemary extract had a good preservation effect on fresh chicken. The total number of surface bacteria, lactic acid bacteria, enterobacteria, and pseudomonas colonies in the rosemary extract treated group were lower than those in the blank control group.
Rosemary extract can also be used in combination with other processing techniques to enhance its preservation effect. As Huang et al. found, adding 2.5% and 5.0% (W/W) rosemary extract during the supercritical CO2 treatment of minced meat can effectively reduce physical and chemical indicators such as total bacterial count, pH, and volatile base nitrogen (TVB-N) during storage, and its effect is better than that of supercritical CO2 treatment alone.
According to literature reports:
1. The addition amount of rosemary ethanol extract 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 sensory quality of the product.
2. The addition amount of rosemary essential oil in chicken breast meat is about 2%. The addition of 2% rosemary essential oil combined with vacuum packaging can inhibit the number of lactic acid bacteria and pseudomonas aeruginosa in chicken breast meat samples during storage (4 ℃, 16 days).
3. The usage of rosemary extract 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 that of 00.01% BHT.
03
rosemary extract
Application in the processing and preservation of aquatic products
Due to high protein content, high moisture content, and high content of unsaturated fatty acids, aquatic products are prone to microbial contamination during storage, transportation, processing, and sales, leading to spoilage and even foodborne diseases. The application of natural extracts with good antibacterial effects in the preservation of aquatic products has received widespread attention.
The study confirmed that the pretreatment of rosemary extract and rosemary essential oil, combined with vacuum packaging, cold storage and other technologies, can effectively inhibit the increase of TBARS, TVB-N, peroxide value (PV), free fatty acids (FFA) and other indicators of aquatic products such as sardine, fin fish and Pacific white shrimp during storage, and effectively delay oxidative deterioration and microbial growth, And improve the sensory quality of the product, extending its shelf life.
In addition, rosemary essential oil is also used for the preparation of food packaging film, especially edible film, which has been proved to have a good antiseptic and fresh-keeping effect on aquatic products.
According to literature reports:
1. Sardines slices were soaked in 10g/L rosemary extract aqueous solution for 4 minutes. After vacuum packaging, it could effectively inhibit the increase of TBARS, TVB-N, PV, FFA and other indicators and the growth of microorganisms during the storage of the samples, so that the shelf life of the products was extended from 13 days to 20 days.
2. Immerse rainbow trout in 4% rosemary essential oil nano emulsion solution for 3 minutes, and store it at 2 ℃ for 24 days after packaging with stretched film.
04
rosemary extract
Application in other food preservation
Rosemary and its extracts are also widely used in the preservation of fruit and vegetable raw materials, cheese, fresh noodle products, etc. Moradian et al. found that rosemary extract/bacterial cellulose membrane can effectively reduce the weight loss rate and total number of surface psychrophilic bacteria of Agaricus bisporus 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 fresh dough preservation. The results showed that the addition of microencapsulated rosemary essential oil could effectively inhibit the growth of yeast and mold in fresh dough during storage (25 ℃, 12 days), and its inhibitory effect was better than that of rosemary essential oil treatment.
05
conclusion
Due to its excellent antioxidant, antimicrobial and other active functions, rosemary extract has broad application prospects in the field of food preservation. In recent years, scholars at home and abroad have conducted extensive research on the application of rosemary extract in food preservation.
The experimental results show that rosemary and its extracts can effectively inhibit oxidation and spoilage in oils, meat products, aquatic products, and other aspects, while maintaining the nutritional value and sensory quality of the products. In future work, the processing parameters should be optimized based on the differences in the properties of various food ingredients, and the research and development of rosemary extract composite preservation technology should be emphasized to achieve the best preservation effect.
