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<p>This study aimed to assess the antioxidant and antimicrobial properties of essential oils (EOs) from mint, thyme, and eucalyptus, as well as seed oils from Aleppo pine, lin, and sesame, and their potential for the preservation of chicken meat skewers stored at + 4&#xa0;°C. The essential oil (EO) yields were 2.94% for mint, 2.80% for thyme, and 0.70% for eucalyptus. EOs were dominated by oxygenated monoterpenes (69.39–97.49%). The seed oil yields were 23.10% for Aleppo pine, 30.40% for lin and 44.70% for sesame. Seed oils were distinguished by high levels of polyunsaturated fatty acids (43.78–63.53%). The highest antiradical activity was attributed to linseed oil (IC<sub>50</sub> = 38.48&#xa0;µg/ml) and thyme EO (IC<sub>50</sub> = 68.24&#xa0;µg/ml) as compared with the other samples. EOs and seed oils had strong antimicrobial activity, particularly against <i>S. aureus</i>, with MICs below 0.03&#xa0;mg/ml. The binary combinations of EOs and seed oils, revealed six combinations with synergistic or additive antioxidant effects. Four binary combinations demonstrated enhanced antimicrobial activity against <i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, and <i>Salmonella enteritidi</i>. Sensory analysis of the marinated chicken skewers allowed the selection of these two combinations eucalyptus EO + thyme EO and eucalyptus EO + Aleppo pine oil. The accelerated aging test, based on pH values, indicated that the shelf life of marinated chicken skewers treated with the selected combinations was extended by 6 to 7 days, reaching 10 days for eucalyptus EO + Aleppo pine oil combination and 11 days for thyme EO + eucalyptus EO combination, compared to 4 days for the untreated control samples. Hence, the selected combinations offer a promising natural approach to extend the shelf life of chicken meat skewers.</p>

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Screening of essential oil and seed oil combinations for meat preservation: applications and assessment of their biological activities

  • 期刊论文

  • 发表日期：

    2025年12月8日

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  • Souhaila Belloumi,
  • Souhir Belloumi,
  • Wissem Aidi Wannes,
  • Rafika Neji,
  • Selim Jallouli,
  • Nedia Fares,
  • Mouna Boulares,
  • Jazia Sriti,
  • Youkabed Zarroug,
  • Nidhal Salem

摘要

This study aimed to assess the antioxidant and antimicrobial properties of essential oils (EOs) from mint, thyme, and eucalyptus, as well as seed oils from Aleppo pine, lin, and sesame, and their potential for the preservation of chicken meat skewers stored at + 4 °C. The essential oil (EO) yields were 2.94% for mint, 2.80% for thyme, and 0.70% for eucalyptus. EOs were dominated by oxygenated monoterpenes (69.39–97.49%). The seed oil yields were 23.10% for Aleppo pine, 30.40% for lin and 44.70% for sesame. Seed oils were distinguished by high levels of polyunsaturated fatty acids (43.78–63.53%). The highest antiradical activity was attributed to linseed oil (IC50 = 38.48 µg/ml) and thyme EO (IC50 = 68.24 µg/ml) as compared with the other samples. EOs and seed oils had strong antimicrobial activity, particularly against S. aureus, with MICs below 0.03 mg/ml. The binary combinations of EOs and seed oils, revealed six combinations with synergistic or additive antioxidant effects. Four binary combinations demonstrated enhanced antimicrobial activity against Escherichia coli, Listeria monocytogenes, and Salmonella enteritidi. Sensory analysis of the marinated chicken skewers allowed the selection of these two combinations eucalyptus EO + thyme EO and eucalyptus EO + Aleppo pine oil. The accelerated aging test, based on pH values, indicated that the shelf life of marinated chicken skewers treated with the selected combinations was extended by 6 to 7 days, reaching 10 days for eucalyptus EO + Aleppo pine oil combination and 11 days for thyme EO + eucalyptus EO combination, compared to 4 days for the untreated control samples. Hence, the selected combinations offer a promising natural approach to extend the shelf life of chicken meat skewers.