title: Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products.
abstract: The objective of this study was to evaluate the possibility of using polyphenolic extracts from cherry and blackcurrant leaves as natural antimicrobial agents in meat products. The polyphenolic composition of the extracts was analyzed and their impact on the microbial quality, lipid oxidation, color, and sensory evaluation of pork sausages was studied. Polyphenolic extracts were obtained from leaves collected in September. The total polyphenolic content in sour cherry leaf extract was 1.5 times higher than that found in blackcurrant leaf extract. Analysis of the polyphenol profile of each extract revealed two major groups: phenolic acids and flavonoids, including epigallocatechin and glycosides of quercetin and kaempferol. After chilling the sausages for 14 and 28 days, the extracts caused significantly lower MDA generation, indicating an antioxidant effect. Color changes after 28 days of storage were perceptible in the case of all treatments, with and without polyphenols. The application of sour cherry and black currant leaf extracts increased the shelf life of vacuum-packed sausages. Both extracts enhanced the microbial quality of the pork sausages over 14 days of refrigerated storage. Sour cherry leaf polyphenols were more effective against almost all studied groups of microorganisms.
authors.affiliation: Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland. Electronic address: agnieszka.nowak@p.lodz.pl.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Nowak
authors.affiliation: Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland.
authors.forename: Agata
authors.initials: A
authors.lastname: Czyzowska
authors.affiliation: Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland.
authors.forename: Magdalena
authors.initials: M
authors.lastname: Efenberger
authors.affiliation: Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego 4/10, 90-924, Lodz, Poland.
authors.forename: Lucjan
authors.initials: L
authors.lastname: Krala
mesh_terms: D000818:Animals; D002392:Catechin / Q000031:analogs & derivatives / Q000494:pharmacology; D002851:Chromatography, High Pressure Liquid; D005520:Food Preservatives / Q000737:chemistry / Q000494:pharmacology*; D061353:Food Storage; D044949:Kaempferols / Q000494:pharmacology; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D059013:Microbial Consortia / Q000187:drug effects; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology*; D018515:Plant Leaves / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis / Q000302:isolation & purification / Q000494:pharmacology*; D000068220:Prunus avium / Q000737:chemistry*; D011794:Quercetin / Q000494:pharmacology; D031965:Ribes / Q000737:chemistry; D013552:Swine
chemical_list: D005520:Food Preservatives; D044949:Kaempferols; D010936:Plant Extracts; D059808:Polyphenols; C006552:kaempferol; D002392:Catechin; D011794:Quercetin; C057580:gallocatechol
keywords: Black currant leaves; Cherry leaves; Microbial community; Natural preservative; Polyphenols