| Biotechnological valorization of Rosmarinus officinalis extract as a natural alternative to synthetic nitrites and nitrates for improving the quality and safety of processed meat products |
| Paper ID : 1314-IGA |
| Authors |
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Ahmed Bayoudh1, Nidhal Tarhouni1, Dorsaf Moalla2, Bilel Hadrich3, Imen Kallel *4 1Laboratory of Enzyme Engineering and Microbiology, ENIS, Sfax, Tunisia 2Department of Biology, FSS, University of Sfax, Tunisia 3Department of Chemical Engineering, College of Engineering, IMSIU, Riyadh, Saudi Arabia 4University of Sfax Faculty of Sciences of Sfax |
| Abstract |
| Background and Aims: Plant extracts are sustainable bioresources rich in bioactive compounds with antioxidant and antimicrobial properties, making them valuable in green food biotechnology. This study evaluated the effectiveness of Rosmarinus officinalis (rosemary) extract as a natural preservative in salami, aiming to partially replace synthetic nitrites and nitrates. The findings highlight rosemary’s potential as a natural preservative that enhances the quality, safety, and sustainability of processed meat products. Materials and Methods: Formulations of transformed meat were prepared, incorporating 0.1% dried green rosemary extract, and stored at 4°C for 90 days. A comparison was made to a control formulation containing 0.6% commercial nitrate/nitrite salts. The preservative effect was exhaustively evaluated by periodic analyses of physicochemical, microbiological and sensory parameters throughout storage. Results: The results of the experimental showed that Microbiological assessment demonstrated that the rosemary-treated salami significantly (p < 0.05) suppressed the proliferation of spoilage and pathogenic microorganisms. Specifically, a marked inhibition was observed in total viable counts, total coliforms, fungi (yeasts and molds), and Salmonella spp. compared to the control. Physicochemical, the rosemary extracts effectively stabilized color parameters, preventing undesirable oxidation and maintaining consumer-preferred attributes. Furthermore, the reformulation successfully substituted 0.6% nitrate/nitrite with 0.1% rosemary extract, resulting in a net shelf-life extension of 10 days beyond that of the commercial preservative benchmark, as determined by microbial load and quality degradation endpoints. Sensory evaluation confirmed that the application of rosemary extract did not compromise the product's desirable organoleptic properties, including flavor and texture. Conclusion: The findings indicate that Rosmarinus officinalis extract functions as a multi-functional natural preservative, capable of controlling microbial growth, maintaining critical quality parameters, and extending shelf-life. This study confirms the viability of rosemary extract as a natural and effective alternative to artificial preservatives in meat products, aligning with consumer demand for clean-label ingredients without sacrificing safety or quality. |
| Keywords |
| Keyword: Rosmarinus officinalis; natural preservatives; antioxidant activity; antimicrobial properties; green food biotechnology; sustainable bioresources. |
| Status: Accepted |
