ArticleFood chemistry: X2025
Application of sage and ginger extracts in dry fermented salami.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Processed Meats as Delivery Systems for Nutraceuticals: Technological Advances, Bioavailability, Health Benefits, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
4 authors.
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Abstract
Meat products are prone to lipid oxidation, which affects their quality. Although synthetic antioxidants are effective, plant extracts rich in phenolic compounds offer a promising natural alternative. This study evaluated ethanol extracts and essential oils from sage and ginger for their antioxidant potential. Ethanol extracts with the highest phenolic content-60 % sage and 80 % ginger-were selected alongside the most active essential oils. These were applied to dry fermented sausages to assess antioxidant effects. Ethanol extracts at a 2 % concentration significantly reduced lipid oxidation, with up to 75 % reduction in malondialdehyde levels compared to the control. Essential oils exhibited the strongest in vitro antioxidant activity, while ethanol extracts demonstrated better phenolic content. Substantial moisture loss during storage, indicated by water activity, likely influenced the results and highlighted the importance of controlled ripening. Overall, sage and ginger extracts showed potential as natural antioxidants in meat systems.
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