Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review

Conclusions: Edible films containing bioactive compounds have been reviewed in order to analyze ingredients that may improve organoleptic and/or microbiological quality of sausages over time, highlighting relevant features concerning their antibacterial and antioxidant properties. Some of the main mechanisms of action have been related to pore formation and permeation of bacterial membrane, as well as depletion of its proton motive force, causing down-regulation of its metabolic functions and even cell death. On the other hand, hydroxyl groups from plant extracts may help to neutralize free radicals involved in lipid oxidation.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research