The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview
Abstract
:1. Introduction
2. Essential Oils
2.1. Chemical Composition
2.2. Biosynthesis
2.3. Protective Effect
2.3.1. Antimicrobial Activity
2.3.2. Antioxidant Activity
2.4. Thyme and Clove Essential Oils
2.4.1. Thyme (Thymus vulgaris L.)
2.4.2. Clove (Syzygium aromaticum L.)
3. Use of Essential Oils in Meat Preservation
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Foods | Treatments | Experimental Conditions | References |
---|---|---|---|
Porcine liver pâté | Sage and Rosemary EOs and BHT synthetic antioxidant | Refrigerated storage at 4 °C/90 days | [80] |
Cooked ground beef | Clove extract and BHT synthetic antioxidant | Cooked ground beef during frozen storage for 6 months at freezing (−20 °C). 0.1% clove extract and 0.02% BHT. | [73] |
Fresh pork meat | Oregano and thyme EOs | Refrigerated storage at 2 °C/6 days. Impregnated cotton gauze with oregano and thyme EOs (diluted 1:10 in water). | [13] |
Chicken breast meat | Thyme and balm EOs | Refrigerated storage at 4 °C/3 weeks. 0.5% thyme and balm Eos. | [81] |
Raw beef meat | Thyme EO, acetic acid, and combination | Refrigerated storage at 4 °C/15 days. 2% thyme essential oil, 2% acetic acid, and 2% mixture of thyme EO and acetic acid. | [82] |
Ground beef | Clove and cinnamon EOs | Refrigerated storage at 8 °C/7 days, chilling stored at 0 °C/7 days, and freezing stored at −18 °C/60 days. 5% and 10% of crude and commercial clove EO and 2.5% and 5% of crude and commercial cinnamon EO. | [83] |
Minced beef | Thyme and clove EOs | Refrigerated storage at 4 °C/9 days. 2 and 4 MIC (Minimum inhibitory concentration) for thyme and clove Eos. | [78] |
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Ricardo-Rodrigues, S.; Rouxinol, M.I.; Agulheiro-Santos, A.C.; Potes, M.E.; Laranjo, M.; Elias, M. The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview. Appl. Biosci. 2024, 3, 87-101. https://doi.org/10.3390/applbiosci3010006
Ricardo-Rodrigues S, Rouxinol MI, Agulheiro-Santos AC, Potes ME, Laranjo M, Elias M. The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview. Applied Biosciences. 2024; 3(1):87-101. https://doi.org/10.3390/applbiosci3010006
Chicago/Turabian StyleRicardo-Rodrigues, Sara, Maria Inês Rouxinol, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes, Marta Laranjo, and Miguel Elias. 2024. "The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview" Applied Biosciences 3, no. 1: 87-101. https://doi.org/10.3390/applbiosci3010006