Evaluation of microbial and oxidative changes of 100% Iberian Spanish salchichón in contact with a composite olive-leaf-extract food film and vacuum-packaged

Abstract

Nowadays, consumer society is increasingly concerned about the environment and the foods production systems. Viable and efficient technologies that target a sustainable production are being developed in order to reduce the generation of agri-food residues, introducing them on the market on the basis of the so-called circular economy. In parallel, consumers are becoming more health conscious, demanding safe and natural products through the use of natural additives and ingredients. This study evaluated the stability of sliced ​​100% Iberian Spanish salchichón without added additives. It was wrapped in a biodegradable nanocellulose films incorporating olive leaf extract, then vacuum-packaged and stored at 5 and 25ᴼC for 90 days. The antimicrobial activity on lactic acid, aerobic mesophilic bacteria and Enterobacteriaceae was studied, as well as the evolution of lipid oxidation through the TBARS method. Significant differences were found between control and test sample during the evaluation of antimicrobial (aerobic mesophilic bacteria) and antioxidant activity at 25 °C. However, no significant differences were found during the evaluation of either antimicrobial or antioxidant activity at 5 °C. Olive leaf extract has a recognized antimicrobial and antioxidant activity tested in vitro; however, when tested in vivo and incorporated into a film, further refinements are needed to optimize the composite film and to obtain the desired effects of the extract as food preservative.

Keywords

• Food packaging
• Circular economy
• Olive by-products
• Antimicrobial capacity
• Natural antioxidant
• Spanish sausage