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Isolation, Purification and Chemical Characterization of Plant Extracts and Their...
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Isolation, Purification and Chemical Characterization of Plant Extracts and Their Application in Foodstuffs

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 3041

Special Issue Editors

Dr. Branislav Šojić

E-Mail Website
Guest Editor
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Interests: meat technology; food preservation; natural antioxidants; quality and safety of food of animal origin
Dr. Branimir Pavlic

E-Mail Website
Guest Editor
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Interests: process engineering; statistical modeling; antioxidant activity; natural product chemistry; extraction; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent decades, customers have increasingly been demanding natural compounds instead of chemical additives in different foodstuffs (animal and plant origin) owing to the potential health hazards associated with their consumption. Hence, the modern food industry has been increasingly focused on following this trend in the discovery and application of natural extracts and bioactive compounds which could be used as additives. Plant extracts represent a broad spectrum of interesting ingredients, mainly due to their natural origin and phytochemical properties, allowing them to extend shelf-life and add value to the product.

The present Special Issue is focused on the application of plant extracts obtained by means of different emerging techniques as natural additives and quality enhancers in food processing and packaging.  Additionally, this Special Issue is open to all high-quality contributions aimed at developing innovative concepts for bioactive compound extraction using process optimization, chemical characterization, and the determination of the bioactive potential of plant extracts.

Dr. Branislav Šojić
Dr. Branimir Pavlic
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • functional foods
  • plant extracts
  • natural antioxidants
  • natural preservatives
  • edible films for food packaging
  • emerging extraction technique
  • chemical characterization

Published Papers (2 papers)

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Research

17 pages, 1310 KiB  
Article
Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger
by Milo Mujović, Branislav Šojić, Tatjana Peulić, Sunčica Kocić-Tanackov, Predrag Ikonić, Danica Božović, Nemanja Teslić, Miloš Županjac, Saša Novaković, Marija Jokanović, Snežana Škaljac and Branimir Pavlić
Foods 2024, 13(6), 896; https://doi.org/10.3390/foods13060896 - 15 Mar 2024
Viewed by 894
Abstract
Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE1 and DSE2) obtained by supercritical CO2 extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations [...] Read more.
Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE1 and DSE2) obtained by supercritical CO2 extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations (0.075 and 0.15 µL/g). The chemical profile of the lipid extracts and their in vitro antimicrobial activity against the common pathogens E. coli and L. monocytogenes (MIC and MBC) were determined. The quality and shelf life of the burgers were monitored through (lipid oxidation—TBARS test; protein oxidation—thiol group content and selected biogenic amine content) and microbiological quality (Enterobacteriaceae—EB, aerobic mesophilic bacteria—TAMB, lactic acid bacteria—LAB). Dill lipid extracts (DEO and DSE1) significantly (p < 0.05) reduced lipid oxidation and protein oxidation in beef burgers, while the lipid extract (DSE2) showed pro-oxidative effects. The strongest antimicrobial potential against EB was found in SFE1150 (1.15 log cfu/g). Putrescine, cadaverine, histamine, and tyramine were not detected in any of the analyzed samples during the storage period, while the total content of biogenic amines ranged from 21.4 mg/kg to 285 mg/kg. Generally, it can be concluded that dill essential oil (DEO) and extract DSE1 can be used as novel natural additives in minced-meat products. Full article
(This article belongs to the Special Issue Isolation, Purification and Chemical Characterization of Plant Extracts and Their Application in Foodstuffs)
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15 pages, 1367 KiB  
Article
Effects of Selected Essential Oils on Listeria monocytogenes in Biofilms and in a Model Food System
by Suzana Vidaković Knežević, Slobodan Knežević, Jelena Vranešević, Sneẑana Ž. Kravić, Brankica Lakićević, Sunčica Kocić-Tanackov and Nedjeljko Karabasil
Foods 2023, 12(10), 1930; https://doi.org/10.3390/foods12101930 - 09 May 2023
Cited by 3 | Viewed by 1570
Abstract
The composition of 18 essential oils was determined using gas chromatography–mass spectrometry, and their antilisterial activity was evaluated by the disk diffusion method, followed by the determination of the minimum inhibitory and minimum bactericidal concentrations. The most active essential oils were oregano, thyme, [...] Read more.
The composition of 18 essential oils was determined using gas chromatography–mass spectrometry, and their antilisterial activity was evaluated by the disk diffusion method, followed by the determination of the minimum inhibitory and minimum bactericidal concentrations. The most active essential oils were oregano, thyme, cinnamon, winter savory, and clove, with MIC values ranging from 0.09 to 1.78 µL/mL. We investigated the biofilm-forming potential of Listeria monocytogenes on polystyrene at 5 °C, 15 °C, and 37 °C in three different media. The formation of biofilm was found to be dependent on the temperature and the availability of nutrients. After treatment with selected essential oils, the reduction in biofilm biomass was in the range of 32.61% and 78.62%. Micromorphological changes in the L. monocytogenes treated by oregano and thyme essential oils were observed in the form of impaired cell integrity and cell lyses by using scanning electron microscope. Oregano and thyme essential oils (MIC and 2MIC) significantly (p < 0.05) reduced the population of L. monocytogenes in minced pork meat during storage at 4 °C. In conclusion, the obtained results indicated the good activity of some selected essential oils on L. monocytogenes, with bacteriostatic, bactericidal, and antibiofilm effects at very low concentrations. Full article
(This article belongs to the Special Issue Isolation, Purification and Chemical Characterization of Plant Extracts and Their Application in Foodstuffs)
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