Antibacterial effect of germander extract inclusion with Aloe vera gel using raw chicken meat
Main Article Content
Keywords
Abstract
The combined antibacterial effect of germander extract (Teucrium polium L.) and Aloe vera gel against common and pathogenic foodborne bacteria was evaluated using raw meat. This study involved five treatments, including (1) Control: Aloe gel with no additive, (2) Aloe gel + 0.2 g kg), and (5) 14 ppm of butylated hydroxyanisole (BHA), prepared and mixed into ground chicken meat. All treatments with antimicrobial additives showed a significant (P < 0.05) inhibitory effect. Overall, germander extract level 3 (GRL3) exhibited the greatest antimicrobial influence among all the additives (P < 0.05). However, the antimicrobial effect of GRL2 was comparable to that of synthetic BHA during storage. In conclusion, the incorporation of germander extract at level 3 with 5% Aloe gel is recommended for use in the meat industry.
References
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Al-Hijazeen, M., 2018. Evaluate the anti-bacterial activity of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil using raw chicken meat. Carpath. Journal of Food Science and Technology. 10: 132–145. https://chimie-biologie.ubm.ro/carpathian_journal/Vol_10(2)2018 .pdf.
Al-Hijazeen, M., 2022. Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked meat. Food Science and Technology. 42: e60720. https://doi.org /10.1590/fst.60720
Al-Hijazeen, M., 2024. The effects of combined Aloe vera gel and blended antioxidants on cooked chicken meat quality. Applied Sciences. 14: 10897. https://doi.org/10.3390/app1423108 97
Al-Hijazeen, M., 2025. Quality comparison of chicken meat treated with Origanum syriacum L. and Origanum vulgare L. essential oil incorporated with Aloe vera gel. Applied Sciences. 15: 37. https://doi.org/10.3390/app15010037
Al-Hijazeen, M. and Ibrahim, R., 2024. Effect of oregano essential oil and rosemary extract inclusion with Aloe vera gel on the quality and storage stability of cooked chicken meat. Brazilian Journal of Poultry Science. 26: 001–010. https://doi.org/10.1590/1806-9061-2023-1835
Alreshidi, M., Noumi, E., Bouslama, L., Ceylan, O., Veettil, V.N., Adnan, M., et al. 2020. Phytochemical screening, antibacterial, antifungal, antiviral, cytotoxic, and anti-quorum-sensing properties of Teucrium polium L. aerial parts methanolic extract. Plants (Basel). 9: 1418. https://doi.org/10.3390/plants9111418
Arbab, S., Ullah, H., Weiwei, W., Wei, X., Ahmad, S.U., Wu, L., et al. 2021. Comparative study of antimicrobial action of Aloe vera and antibiotics against different bacterial isolates from skin infection. Veterinary Medicine and Science. 7: 2061–2067. https://doi.org/10.1002%2Fvms3.488
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Azahra, S., Parisa, N., Fatmawati, F., Amalia, E. and Larasati, V., 2019. Antibacterial efficacy of Aloe vera Sap against Staphylococcus aureus and Escherichia coli. Bioscientia Medicina. 3: 29–37. https:// doi.org/10.32539/bs m.v3i2.87
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Bantawa, K., Rai, K., Limbu, D.S. and Khanal, H., 2018. Food-borne bacterial pathogens in marketed raw meat of Dharan, eastern Nepal. BMC Research Notes. 11: 618. https://doi.org/10. 1186/s13104-018-3722-x
Basavegowda, N. and Baek, K.H., 2022. Combination strategies of different antimicrobials: An efficient and alternative tool for pathogen inactivation. Biomedicines. 10: 2219. https://doi.org/10.3390/biomedicines10092219
Beya, M.M., Netzel, M.E., Sultanbawa, Y., Smyth, H. and Hoffman, L.C., 2021. Plant-based phenolic molecules as natural preservatives in comminuted meats: A review. Antioxidants (Basel). 10: 263. https://doi.org/10.3390%2Fantiox10020263
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Chioibas, R., Susan, R., Susan, M., Mederle, O., Vaduva, D.B., Radulescu, M., et al. 2019 Antimicrobial activity exerted by total extracts of germander. Revista de Chimie. 70: 3242–3244. https://doi.org/10.37358/ RC.19.9.7526
Efenberger-Szmechtyk, M., Nowak, A. and Czyzowska, A., 2021. Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products. Critical Reviews in Food Science and Nutrition. 61: 149–178. https://doi.org/10.1080/10408398.2020.17220 60.
FDA, 2024. Foodborne pathogens. [cited 2024 Aug 17]. Available from: https://www.fda.gov/food/outbreaks-foodborne-illness/foodborne-pathogens
Jaradat, N.A., 2015. Review of the taxonomy, ethnobotany, phytochemistry, phytotherapy and phytotoxicity of germander plant (Teucrium Polium L.). Asian Journal of Pharmaceutical and Clinical Research. 8: 13–9.
Kaur S. and Bains K. 2024. Aloe Barbadensis Miller (Aloe Vera). International Journal for Vitamin and Nutrition Research. 94: 308–321. https://doi.org/10.1024/0300-9831/a000797
Kahramanoğlu, İ., Chen, C., Chen, J. and Wan, C., 2019. Chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera gel. Agronomy. 9: 831. https://doi.org/10.3390/agronomy9120831
Leitgeb, M., Kupnik, K., Knez, Ž. and Primožič, M., 2021. Enzymatic and antimicrobial activity of biologically active samples from Aloe arborescens and Aloe barbadensis. Biology (Basel). 10: 765. https://doi.org/10.3390/biology10080765
Lim, J.Y., Yoon, J. and Hovde, C.J., 2010. A brief overview of Escherichia coli O157:H7 and its plasmid O157. Journal of Microbiology and Biotechnology. 20(1): 5–14.
Mandura, J., Durgo, K., Huđek, Turković, A., Petek, P., Petrinić, A., et al. 2024. Exploring the biological potential of mountain Germander polyphenolic extract on cellular model macromolecules, human cell lines, and microbiome representatives. Appl Sciences. 14(22): 10602. https://doi.org/10.3390/app142210602
Matle, I., Mbatha, K.R. and Madoroba, E., 2020. A review of Listeria monocytogenes from meat and meat products: Epidemiology, virulence factors, antimicrobial resistance and diagnosis. Onderstepoort Journal of Veterinary Research. 87: e1–e20. https://doi.org/10.4102/ojvr.v87i1.1869
Osek, J., Lachtara, B. and Wieczorek, K., 2022. Listeria monocytogenes - How this pathogen survives in food-production environments? Frontiers in Microbiology. 13: 866462. https://doi.org/10.338 9%2Ffmicb.2022.866462
Pinto, L., Tapia-Rodríguez, M.R., Baruzzi, F. and Ayala-Zavala, J.F., 2023. Plant antimicrobials for food quality and safety: Recent views and future challenges. Foods. 12: 2315. sshttps://doi.org/10.3390/foods12122315
Quinto, E.J., Caro, I., Villalobos-Delgado, L.H., Mateo, J., De-Mateo-Silleras, B. and Redondo-Del-Río, M.P., 2019. Food safety through natural antimicrobials. Antibiotics (Basel). 8: 208. https://doi.org/10.3390/antibiotics8040208
Rajkumar, V., Verma, A.K., Patra, G., Pradhan, S., Biswas, S., Chauhan, P., et al. 2015. Quality and acceptability of meat nuggets with fresh Aloe vera gel. Asian-Australasian Journal of Animal Sciences. 29: 702–708. https://doi.org/10.5713%2Fajas.15.0454
Sailović, P., Odžaković, B., Bodroža, D., Vulić, J., Čanadanović-Brunet, J., Zvezdanović, J., et al. 2024. Polyphenolic composition and antimicrobial, antioxidant, anti-Inflammatory, and antihyperglycemic activity of different extracts of Teucrium montanum from Ozren mountain. Antibiotics. 13: 358. https://doi.org/10.3390/antibiotics13040358.
SAS Institute, 2012. Base SAS® 9.3 procedures guide. Cary: SAS Institute.
Sebranek, J.G., Lonergan, S.M., King-Brink, M. and Larson, E., 2001. Meat science and processing (3rd ed. Zenda, WI: Peerage Press; p. 141.
Soltanizadeh, N. and Ghiasi-Esfahani, H., 2015. Qualitative improvement of low meat beef burger using Aloe vera. Meat Science. 99: 75–80. https://doi.org/10.1016/j.meatsci.2014 .09.002
Sousa, J.M., Barbosa, A., Araújo, D., Castro, J., Azevedo, N.F., Cerqueira, L., et al. 2024. Evaluation of simultaneous growth of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in ground beef samples in different growth media. Foods. 13: 2095. https://doi.org/10.3390/foods13132095
Takó, M., Kerekes, E.B., Zambrano, C., Kotogán, A., Papp, T., Krisch, J., et al. 2020. Plant phenolics and phenolic-enriched extracts as antimicrobial agents against food-contaminating microorganisms. Antioxidants (Basel). 9: 165. https://doi.org/10.3390%2Fantiox 9020165
Vaou, N., Stavropoulou, E., Voidarou, C., Tsigalou, C. and Bezirtzoglou, E., 2021. Towards advances in medicinal plant antimicrobial activity: A Review study on challenges and future perspectives. Microorganisms. 9: 2041. https://doi.org/10.3390%2Fmicro organisms 9102041
Yazdi, F.T. and Behbahani, B.A., 2013. Antimicrobial effect of the aqueous and ethanolic Teucrium polium L. extracts on gram positive and gram negative bacteria “in vitro.” Journal of Paramedical Sciences. 4: 56–62. https://doi.org/10.22037/jps.v4i4.4925
Zamuz, S., Munekata, P.E.S., Dzuvor, C.K.O., Wangang, Z., Sant'Ana, A.S. and Lorenzo, J.M., (2021). The role of phenolic compounds against Listeria monocytogenes in food. A review. Trends in Food Science and Technology. 110: 385–392. https://doi.org/10.1016/J.TIFS. 2021.01.068
Zeidvand, S., Movahhed, S., Chenarbon, H.A. and Rajaei, P., 2024. Encapsulation of felty germander (Teucrium polium L.) extract using the freeze-drying method. Food Science and Nutrition. 12: 4899–4913. https://doi.org/10.1002/fsn3.4136
Al Bahtiti, N.H., 2012. “Teucrium polium” extracts Jordanian Ja’adeh. Asian Journal of Agricultural Sciences. 4: 379–382. https://maxwellsci.com/print/ajas/v4-379-382.pdf.
Al-Hijazeen, M., 2018. Evaluate the anti-bacterial activity of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil using raw chicken meat. Carpath. Journal of Food Science and Technology. 10: 132–145. https://chimie-biologie.ubm.ro/carpathian_journal/Vol_10(2)2018 .pdf.
Al-Hijazeen, M., 2022. Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked meat. Food Science and Technology. 42: e60720. https://doi.org /10.1590/fst.60720
Al-Hijazeen, M., 2024. The effects of combined Aloe vera gel and blended antioxidants on cooked chicken meat quality. Applied Sciences. 14: 10897. https://doi.org/10.3390/app1423108 97
Al-Hijazeen, M., 2025. Quality comparison of chicken meat treated with Origanum syriacum L. and Origanum vulgare L. essential oil incorporated with Aloe vera gel. Applied Sciences. 15: 37. https://doi.org/10.3390/app15010037
Al-Hijazeen, M. and Ibrahim, R., 2024. Effect of oregano essential oil and rosemary extract inclusion with Aloe vera gel on the quality and storage stability of cooked chicken meat. Brazilian Journal of Poultry Science. 26: 001–010. https://doi.org/10.1590/1806-9061-2023-1835
Alreshidi, M., Noumi, E., Bouslama, L., Ceylan, O., Veettil, V.N., Adnan, M., et al. 2020. Phytochemical screening, antibacterial, antifungal, antiviral, cytotoxic, and anti-quorum-sensing properties of Teucrium polium L. aerial parts methanolic extract. Plants (Basel). 9: 1418. https://doi.org/10.3390/plants9111418
Arbab, S., Ullah, H., Weiwei, W., Wei, X., Ahmad, S.U., Wu, L., et al. 2021. Comparative study of antimicrobial action of Aloe vera and antibiotics against different bacterial isolates from skin infection. Veterinary Medicine and Science. 7: 2061–2067. https://doi.org/10.1002%2Fvms3.488
Atta, S., Waseem, D., Fatima, H., Naz, I., Rasheed, F. and Kanwal, N., 2023. Antibacterial potential and synergistic interaction between natural polyphenolic extracts and synthetic antibiotic on clinical isolates. Saudi Journal of Biological Science. 30: 103576. https://doi.org/10.1016/j.sjbs. 2023.103576
Azahra, S., Parisa, N., Fatmawati, F., Amalia, E. and Larasati, V., 2019. Antibacterial efficacy of Aloe vera Sap against Staphylococcus aureus and Escherichia coli. Bioscientia Medicina. 3: 29–37. https:// doi.org/10.32539/bs m.v3i2.87
Bahramikia, S., Gavyar, P.H.H. and Yazdanparast, R., Teucrium polium L. 2022. An updated review of phytochemicals and biological activities. Avicenna Journal of Phytomedicine. 12: 224–240. https://doi.org/10.22038/ajp.2021.19155
Bantawa, K., Rai, K., Limbu, D.S. and Khanal, H., 2018. Food-borne bacterial pathogens in marketed raw meat of Dharan, eastern Nepal. BMC Research Notes. 11: 618. https://doi.org/10. 1186/s13104-018-3722-x
Basavegowda, N. and Baek, K.H., 2022. Combination strategies of different antimicrobials: An efficient and alternative tool for pathogen inactivation. Biomedicines. 10: 2219. https://doi.org/10.3390/biomedicines10092219
Beya, M.M., Netzel, M.E., Sultanbawa, Y., Smyth, H. and Hoffman, L.C., 2021. Plant-based phenolic molecules as natural preservatives in comminuted meats: A review. Antioxidants (Basel). 10: 263. https://doi.org/10.3390%2Fantiox10020263
CDC US, 2024a. Centers for Disease Control and Prevention. Listeria outbreak linked to meats sliced at Delis. Food safety alert. [cited 2024 Aug 08]. Available from: https://www.cdc.gov/listeria/outbreaks/delimeats-7-24/index.html
CDC US, 2024b. Centers for Disease Control and Prevention. Listeria infection (Listeriosis). Quick facts. Available from: [cited 2024 Aug 20]. https://www.cdc.gov/listeria/about/index.html
Chen, X., Lan, W. and Xie, J., 2024. Natural phenolic compounds: Antimicrobial properties, antimicrobial mechanisms, and potential utilization in the preservation of aquatic products. Food Chemistry. 440: 138198. https://doi.org/10.1016/j.foodchem.2023.138198
Chioibas, R., Susan, R., Susan, M., Mederle, O., Vaduva, D.B., Radulescu, M., et al. 2019 Antimicrobial activity exerted by total extracts of germander. Revista de Chimie. 70: 3242–3244. https://doi.org/10.37358/ RC.19.9.7526
Efenberger-Szmechtyk, M., Nowak, A. and Czyzowska, A., 2021. Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products. Critical Reviews in Food Science and Nutrition. 61: 149–178. https://doi.org/10.1080/10408398.2020.17220 60.
FDA, 2024. Foodborne pathogens. [cited 2024 Aug 17]. Available from: https://www.fda.gov/food/outbreaks-foodborne-illness/foodborne-pathogens
Jaradat, N.A., 2015. Review of the taxonomy, ethnobotany, phytochemistry, phytotherapy and phytotoxicity of germander plant (Teucrium Polium L.). Asian Journal of Pharmaceutical and Clinical Research. 8: 13–9.
Kaur S. and Bains K. 2024. Aloe Barbadensis Miller (Aloe Vera). International Journal for Vitamin and Nutrition Research. 94: 308–321. https://doi.org/10.1024/0300-9831/a000797
Kahramanoğlu, İ., Chen, C., Chen, J. and Wan, C., 2019. Chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera gel. Agronomy. 9: 831. https://doi.org/10.3390/agronomy9120831
Leitgeb, M., Kupnik, K., Knez, Ž. and Primožič, M., 2021. Enzymatic and antimicrobial activity of biologically active samples from Aloe arborescens and Aloe barbadensis. Biology (Basel). 10: 765. https://doi.org/10.3390/biology10080765
Lim, J.Y., Yoon, J. and Hovde, C.J., 2010. A brief overview of Escherichia coli O157:H7 and its plasmid O157. Journal of Microbiology and Biotechnology. 20(1): 5–14.
Mandura, J., Durgo, K., Huđek, Turković, A., Petek, P., Petrinić, A., et al. 2024. Exploring the biological potential of mountain Germander polyphenolic extract on cellular model macromolecules, human cell lines, and microbiome representatives. Appl Sciences. 14(22): 10602. https://doi.org/10.3390/app142210602
Matle, I., Mbatha, K.R. and Madoroba, E., 2020. A review of Listeria monocytogenes from meat and meat products: Epidemiology, virulence factors, antimicrobial resistance and diagnosis. Onderstepoort Journal of Veterinary Research. 87: e1–e20. https://doi.org/10.4102/ojvr.v87i1.1869
Osek, J., Lachtara, B. and Wieczorek, K., 2022. Listeria monocytogenes - How this pathogen survives in food-production environments? Frontiers in Microbiology. 13: 866462. https://doi.org/10.338 9%2Ffmicb.2022.866462
Pinto, L., Tapia-Rodríguez, M.R., Baruzzi, F. and Ayala-Zavala, J.F., 2023. Plant antimicrobials for food quality and safety: Recent views and future challenges. Foods. 12: 2315. sshttps://doi.org/10.3390/foods12122315
Quinto, E.J., Caro, I., Villalobos-Delgado, L.H., Mateo, J., De-Mateo-Silleras, B. and Redondo-Del-Río, M.P., 2019. Food safety through natural antimicrobials. Antibiotics (Basel). 8: 208. https://doi.org/10.3390/antibiotics8040208
Rajkumar, V., Verma, A.K., Patra, G., Pradhan, S., Biswas, S., Chauhan, P., et al. 2015. Quality and acceptability of meat nuggets with fresh Aloe vera gel. Asian-Australasian Journal of Animal Sciences. 29: 702–708. https://doi.org/10.5713%2Fajas.15.0454
Sailović, P., Odžaković, B., Bodroža, D., Vulić, J., Čanadanović-Brunet, J., Zvezdanović, J., et al. 2024. Polyphenolic composition and antimicrobial, antioxidant, anti-Inflammatory, and antihyperglycemic activity of different extracts of Teucrium montanum from Ozren mountain. Antibiotics. 13: 358. https://doi.org/10.3390/antibiotics13040358.
SAS Institute, 2012. Base SAS® 9.3 procedures guide. Cary: SAS Institute.
Sebranek, J.G., Lonergan, S.M., King-Brink, M. and Larson, E., 2001. Meat science and processing (3rd ed. Zenda, WI: Peerage Press; p. 141.
Soltanizadeh, N. and Ghiasi-Esfahani, H., 2015. Qualitative improvement of low meat beef burger using Aloe vera. Meat Science. 99: 75–80. https://doi.org/10.1016/j.meatsci.2014 .09.002
Sousa, J.M., Barbosa, A., Araújo, D., Castro, J., Azevedo, N.F., Cerqueira, L., et al. 2024. Evaluation of simultaneous growth of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in ground beef samples in different growth media. Foods. 13: 2095. https://doi.org/10.3390/foods13132095
Takó, M., Kerekes, E.B., Zambrano, C., Kotogán, A., Papp, T., Krisch, J., et al. 2020. Plant phenolics and phenolic-enriched extracts as antimicrobial agents against food-contaminating microorganisms. Antioxidants (Basel). 9: 165. https://doi.org/10.3390%2Fantiox 9020165
Vaou, N., Stavropoulou, E., Voidarou, C., Tsigalou, C. and Bezirtzoglou, E., 2021. Towards advances in medicinal plant antimicrobial activity: A Review study on challenges and future perspectives. Microorganisms. 9: 2041. https://doi.org/10.3390%2Fmicro organisms 9102041
Yazdi, F.T. and Behbahani, B.A., 2013. Antimicrobial effect of the aqueous and ethanolic Teucrium polium L. extracts on gram positive and gram negative bacteria “in vitro.” Journal of Paramedical Sciences. 4: 56–62. https://doi.org/10.22037/jps.v4i4.4925
Zamuz, S., Munekata, P.E.S., Dzuvor, C.K.O., Wangang, Z., Sant'Ana, A.S. and Lorenzo, J.M., (2021). The role of phenolic compounds against Listeria monocytogenes in food. A review. Trends in Food Science and Technology. 110: 385–392. https://doi.org/10.1016/J.TIFS. 2021.01.068
Zeidvand, S., Movahhed, S., Chenarbon, H.A. and Rajaei, P., 2024. Encapsulation of felty germander (Teucrium polium L.) extract using the freeze-drying method. Food Science and Nutrition. 12: 4899–4913. https://doi.org/10.1002/fsn3.4136
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AL-Hijazeen, M. . (n.d.). Antibacterial effect of germander extract inclusion with Aloe vera gel using raw chicken meat. Italian Journal of Food Science, 38(1). https://doi.org/10.15586/
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How to Cite
AL-Hijazeen, M. . (n.d.). Antibacterial effect of germander extract inclusion with Aloe vera gel using raw chicken meat. Italian Journal of Food Science, 38(1). https://doi.org/10.15586/