ABSTRACT
The Algerian essential oil (EO) extracted by hydro-distillation from Satureja hortensis L. (S. hortensis) was characterised by gas chromatography–mass spectrometry (GC-MS). S. hortensis (summer savory) was chemotype carvacrol (54.2%) and γ-terpinene (21.1%). In its second part, the present study was conducted to evaluate in vitro, antioxidant activity of savory EO using the 2,2-di-phenyl-1-picrilhydrazyl (DPPH•) free radical scavenging assay. Finally, the EO was screened for biological activities in liquid whole eggs (LWE). The ability of savory EO to scavenge the free radical (DPPH∙) was very high, exceeding 80%. The long-term oxidative and microbial stability of LWE was positively influenced by EO treatments, increasing the shelf life to more than eight (> 8) days under refrigeration. Therefore, the results obtained in this work confirm savory EO treatment as a promising technology to extend the commercial shelf life of liquid egg products, as well as to maintain the quality of LWE as ingredient in innovative food products.
Highlights
The oxidative and microbial deteriorations are a major concern for food technologists.
The retail display of LWE was subjected to problems of consumer perception.
Innovative biopreservation technology would be desirable of LWE during storage at 4 ± 1 ºC.
Savory EO treatment as a promising technology to extend the commercial shelf-life of LWE.
Disclosure statement
No potential conflict of interest was reported by the authors.