Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Heena Sharma; Hafize Fidan; Fatih Özogul; João Miguel Rocha

doi:10.3389/fmicb.2022.1092248

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Front Microbiol. 2022 Dec 23:13:1092248. doi: 10.3389/fmicb.2022.1092248. eCollection 2022.

Authors

Heena Sharma¹, Hafize Fidan², Fatih Özogul³, João Miguel Rocha^{4

5}

Affiliations

¹ Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, India.
² Department of Tourism and Culinary Management, University of Food Technologies, Plovdiv, Bulgaria.
³ Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Türkiye.
⁴ LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal.
⁵ ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal.

Abstract

Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alternatives, such as lactic acid bacteria (LAB) and essential oils (EOs), which exert a bio-preservative effect as antimicrobial and antioxidant compounds. This review will provide in-depth information about the properties and main mechanisms of oxidation and microbial spoilage in chicken and seafood. Furthermore, the basic chemistry and mode of action of LAB and EOs will be discussed to shed light on their successful application in chicken and seafood products. Metabolites of LAB and EOs, either alone or in combination, inhibit or retard lipid oxidation and microbial growth by virtue of their principal constituents and bioactive compounds including phenolic compounds and organic acids (lactic acid, propionic acid, and acetic acid) and others. Therefore, the application of LAB and EOs is widely recognized to extend the shelf-life of chicken and seafood products naturally without altering their functional and physicochemical properties. However, the incorporation of any of these agents requires the optimization steps necessary to avoid undesirable sensory changes. In addition, toxicity risks associated with EOs also demand the regularization of an optimum dose for their inclusion in the products.

Keywords: action mechanisms; bioactive compounds; biological activity; chicken products; essential oils; lactic acid bacteria; preservation; seafood.

Publication types

Review

Grants and funding

This work was based upon the work from COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (https://sourdomics.com/ and https://www.cost.eu/actions/CA18101/, accessed July 11, 2022), where the author FÖ is the leader of the working group “Food safety, health promoting, sensorial perception and consumers’ behavior,” and the author JR is the Chair and Grant Holder Scientific Representative, and is supported by COST (European Cooperation in Science and Technology) (https://www.cost.eu/, accessed July 11, 2022). COST is a funding agency for research and innovation networks. Regarding to the author JR, this work was also financially supported by LA/P/0045/2020 (ALiCE) and UIDB/00511/2020 – UIDP/00511/2020 (LEPABE) funded by national funds through FCT/MCTES (PIDDAC).