Application of sage and ginger extracts in dry fermented salami

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43931869" target="_blank" >RIV/60461373:22330/25:43931869 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S259015752500656X" target="_blank" >https://www.sciencedirect.com/science/article/pii/S259015752500656X</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fochx.2025.102809" target="_blank" >10.1016/j.fochx.2025.102809</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Application of sage and ginger extracts in dry fermented salami

Popis výsledku v původním jazyce

Meat products are prone to lipid oxidation, which affects their quality. Although synthetic antioxidants are effective, plant extracts rich in phenolic compounds offer a promising natural alternative. This study evaluated ethanol extracts and essential oils from sage and ginger for their antioxidant potential. Ethanol extracts with the highest phenolic content—60 % sage and 80 % ginger—were selected alongside the most active essential oils. These were applied to dry fermented sausages to assess antioxidant effects. Ethanol extracts at a 2 % concentration significantly reduced lipid oxidation, with up to 75 % reduction in malondialdehyde levels compared to the control. Essential oils exhibited the strongest in vitro antioxidant activity, while ethanol extracts demonstrated better phenolic content. Substantial moisture loss during storage, indicated by water activity, likely influenced the results and highlighted the importance of controlled ripening. Overall, sage and ginger extracts showed potential as natural antioxidants in meat systems.

Název v anglickém jazyce

Application of sage and ginger extracts in dry fermented salami

Popis výsledku anglicky

Meat products are prone to lipid oxidation, which affects their quality. Although synthetic antioxidants are effective, plant extracts rich in phenolic compounds offer a promising natural alternative. This study evaluated ethanol extracts and essential oils from sage and ginger for their antioxidant potential. Ethanol extracts with the highest phenolic content—60 % sage and 80 % ginger—were selected alongside the most active essential oils. These were applied to dry fermented sausages to assess antioxidant effects. Ethanol extracts at a 2 % concentration significantly reduced lipid oxidation, with up to 75 % reduction in malondialdehyde levels compared to the control. Essential oils exhibited the strongest in vitro antioxidant activity, while ethanol extracts demonstrated better phenolic content. Substantial moisture loss during storage, indicated by water activity, likely influenced the results and highlighted the importance of controlled ripening. Overall, sage and ginger extracts showed potential as natural antioxidants in meat systems.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10400 - Chemical sciences

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry-X

ISSN

2590-1575

e-ISSN

2590-1575

Svazek periodika

29

Číslo periodika v rámci svazku

2025

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

102809

Kód UT WoS článku

001542044300005

EID výsledku v databázi Scopus

2-s2.0-105011145409