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Effect of the Olive Leaf Extracts In Vitro and in Active Packaging of Sliced Iberian Pork Loin
Author(s) -
DelgadoAdámez J.,
Bote E.,
ParraTestal V.,
Martín M. J.,
Ramírez R.
Publication year - 2016
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2267
Subject(s) - loin , food science , antimicrobial , in vitro , antioxidant , chemistry , in vivo , olive leaf , bacterial growth , traditional medicine , microbiology and biotechnology , biology , bacteria , biochemistry , medicine , genetics
The objective of this study was to investigate the antioxidative and antimicrobial in vitro effects of the olive leaf extract (OLE), and to test its effectiveness for meat preservation in an active packaging with OLE. With this purpose, microbial counts, physico‐chemical properties, lipid stability and sensory properties of packaged loin steaks from Iberian pigs were analyzed during refrigerated storage. In vitro assays confirmed the antioxidant and antibacterial activity of fresh OLE and freeze‐dried OLE (FDE). However, the effectiveness of the extract found in vitro was not confirmed in the in vivo assays. The application of the extracts into the packaging did not show antioxidant and antimicrobial effects on meat even applying high dose of the lyophilized extract. Copyright © 2016 John Wiley & Sons, Ltd.