ArticleMolecules (Basel, Switzerland)2021
Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Physicochemical and Bioactive Stability of a Beetroot-Tarragon Microgreen Beverage During Refrigerated Storage.Molecules (Basel, Switzerland) · 2026Article
- The Effects of Substituting BHT with a Microencapsulated Basil (Ocimum campechianum Mill.) Extract on Refrigerated Beef Burger Preservation.Foods (Basel, Switzerland) · 2026Article
- Antimicrobial Profile of MoldovanAntibiotics (Basel, Switzerland) · 2025Article
- Aromatic Herbs as a Source of Bioactive Compounds: An Overview of Their Antioxidant Capacity, Antimicrobial Activity, and Major Applications.Molecules (Basel, Switzerland) · 2025Review
- Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability.Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors.
Funding
Abstract
The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. For the beginning, the total amount of polyphenols, the antioxidant and antimicrobial activity of the extracts obtained from three spices were evaluated. In the sausages previously infected with
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