Application of Rosemary Extract for Food

Abstract: Rosemary extract has excellent properties such as efficient antioxidant, broad-spectrum antibacterial, high temperature non-degradation and safe for consumption, which can be used as antioxidant and preservative in food industry like meat products. In this paper, the freshness preservation and quality enhancement effects of rosemary extract in different meat products are summarized, and the synergistic effects of rosemary extract with other natural antioxidants or storage environments are pointed out in order to provide references for the research on the application of rosemary extract in meat products.

Meat products are one of the indispensable foods in human life, but due to the rich content of fat and protein and high water activity in meat products, they are very susceptible to spoilage and rancidity during processing, storage and transportation. In order to ensure the quality of meat products, antioxidants and preservatives are often used, but the safety of synthetic antioxidants and chemical preservatives has been questioned.

At present, more and more scholars have begun to pay attention to the study of natural antioxidants and preservatives, and the selection of a kind of antioxidant and preservative from a wide variety of natural plant sources that can make the sensory quality of meat products achieve the desired effect has become one of the research tasks of many scholars[1] . Rosemary extract contains phenols, acids, flavonoids and other major components, which have superior antioxidant properties, and its antioxidant properties are even better than those of phenolic compounds alone[2] , and at the same time, rosemary extract affects the permeability of bacterial cell membranes, protein metabolism, and DNA replication, and disrupts the bacterial metabolism, so as to exert a certain bacteriostatic effect[3] . Adding rosemary extract to processed meat products can not only delay the oxidation reaction in meat products, but also inhibit the growth of microorganisms. Therefore, rosemary extract has a broad application prospect as a natural antioxidant and preservative in the study of meat products.

1 Introduction to Rosemary

Rosemary (Rosmarinus officinalis L.) is native to the Mediterranean region, and was first successfully introduced in 1981 in the Beijing Botanical Garden of the Institute of Botany of the Chinese Academy of Sciences, and is now planted on a large scale in many parts of China. Rosemary has been attracting much attention as a medicinal herb and spice, and has various physiological functions such as antioxidant, antibacterial, anticancer, anti-inflammatory, and aging delay. In recent years, researchers have devoted themselves to the study of the high antioxidant properties of rosemary and the analysis of its components. The antioxidant properties of 30 spices on lard were determined by the active oxygen content (AOM) method, and it was found that rosemary and sage had the best antioxidant properties. The antioxidant properties of rosemary extract were comparable to those of butyl hydroxy anisd (BHA) and butylated hydroxy toluene (BHT) to a certain extent. The main antioxidant components in rosemary extract are rosmaric acid (Figure 1a), rosmanol (Figure 1b), carnosic acid (Figure 1c) and carnosol (Figure 1d), and their antioxidant effects are closely related to the total polyphenol content [4]. It is now widely believed that the antioxidant effect of rosemary is due to its ability to block the chain reaction of lipid auto-oxidation, scavenge free radicals, burst singlet oxygen, and integrate the synergistic effect of metal ions or organic acids [5].

2 Rosemary Extraction Technology

The existing extraction techniques of rosemary include organic solvent extraction, steam distillation, microwave extraction, ultrasonic extraction and supercritical CO2 extraction (SCDE). In the study of microwave-assisted extraction of rosemary volatile oil, the extraction rate reached 4.05% when the microwave power was 500 W, the processing time was 125 s, and the material-liquid ratio was 12.3 mL/g[6] .

Compared with conventional extraction methods, including organic solvent extraction and water vapor extraction, microwave-assisted extraction is more effective. In recent years, ultrasonic extraction and SCDE have received extensive attention from researchers. Wang Chunyan et al.[7] used ultrasonic extraction to extract rosemarinic acid from Perilla frutescens and showed that the extraction temperature had the most significant effect on the extraction rate.

Ge Hongshang et al. [8] used response surface methodology to obtain the optimal conditions for ultrasonic extraction: ethanol volume fraction 72.29%, material-liquid ratio 1 :10.05 (m/V), ultrasonic time 51.27 min, ultrasonic power 200.55 W. Under the optimal conditions, the total yield of Salvia divinorum and rosmarinic acid could reach 2.7%. Zhang Wencheng et al[9] used SCDE technology to extract rosemary essential oil and antioxidants in one step, and the obtained essential oil was of pure quality with high content of antioxidant active ingredients. Bi Liangwu et al[10] extracted antioxidants from rosemary by SCDE technology with an average extraction rate of 11.93%. Le Zhenqiao et al.[11] carried out a study on the process of extracting antioxidants from rosemary by SCDE, and determined that the optimal process conditions for extraction were extraction kettle pressure of 40 MPa, temperature of 80 ℃, water addition of 20%, and extraction time of 2.5 h. Under the optimal conditions, the total yield of the product was 7.2%.

3 Application of Rosemary Extract for Food 

3.1 Antioxidant and preservative effects of rosemary extracts in meat products

3.1.1 Application in sausage products

Sausage meat products are made from ground meat and animal fats, mixed with salt, sugar, leavening agents and spices, and then filled into casings and fermented by microorganisms to produce meat products with stable microbiological properties and typical fermented flavors. Since sausages are susceptible to deterioration and discoloration during storage due to light or oxidation, rosemary extract can be added as a natural antioxidant to sausages.Sebranek et al [21] compared the antioxidant effects of rosemary extract, BHA and BHT on pork sausages, and determined the thiobarbituric acid reactant values (thiobarbituric acid reactive substances) of pork sausages during storage. The thiobarbituric acid reactive substances (TBARs) and apparent color of pork sausage during storage were also determined and evaluated perceptually.

The results showed that the antioxidant effect of rosemary extract at 2 500 mg/L during the storage of pork sausage was comparable to that of BHA and BHT. The TBARs of precooked frozen sausages with rosemary extract, BHA and BHT remained low during storage, and the TBARs and color changes of raw frozen sausages with rosemary extract were significantly lower than those of raw frozen sausages with BHA and BHT. Wei-Wei et al. [22] conducted a study on the color change of emulsified sausages during storage with natural antioxidants, and the results showed that the brightness (L*), redness (a*), and yellowness (b*) of the sausages were maintained at a stable level with the addition of rosemary extract, and the color change of the sausages was slowed down effectively. Jongberg et al[23] showed that both green tea extract (500 mg/L of total phenolic compounds) and rosemary extract (400 mg/L of total phenolic compounds) were effective in inhibiting the increase in TBARs for fat oxidation and carbonyls for protein formation.Nassu et al[24] found that the best antioxidant property of lamb sausage was obtained with 0.05% rosemary. Riznar et al [25] showed that rosemary extract slowed down the oxidation of chicken sausage during storage and inhibited the growth of aerobic bacteria.

3.1.2 Application in ham products

Ham is a raw meat product with the characteristic flavor of ham made from the hind leg of fresh meat, salted, smoked, fermented and dried. The addition of rosemary to ham products can slow down the decay of ham products and improve the quality of ham products in terms of meat color and aroma.

Sun Wei-Qing [26] investigated the color protection and antioxidant properties of rosemary on ham products by determining the apparent color, pigment content, TBARs of fat oxidation, and carbonyl formation of protein oxidation of beef and pork sliced ham during refrigeration, and the study showed that rosemary in the range of 500-1,500 mg/kg significantly inhibited fat oxidation and degradation of pigment nitrosyl hemochromogen in pork and beef sliced ham. The study showed that rosemary in the range of 500-1,500 mg/kg could significantly inhibit the oxidation of fat and degradation of the pigment nitrosyl hemochromogen in pork and beef sliced hams, and effectively improve the apparent red color of sliced ham. To maintain the effective color protection and antioxidant effects of rosemary, the dosage should not exceed 1,000 mg/kg for beef and 500 mg/kg for pork.Liao, C. et al.[27] sprayed rosemary, tea polyphenols, and VE on the surface of dry-cured hams, and the peroxide values of tea polyphenols, rosemary, and VE were reduced by 21%, 51%, and 23%, respectively, and TBARs were reduced by 23%, and the values of TBARs were decreased by 23%, and the values of TBARs were decreased by 23%, and the values of TBARs were increased by 23%, After 4 months, the peroxide values of tea polyphenols, rosemary and VE were reduced by 21%, 51% and 23%, respectively, and the values of TBARs were reduced by 12%, 57% and 36%, respectively, compared with those of the blank control.

3.1.3 Application in marinated meat products

Marinated meat products are cooked meat products made by adding spices and seasonings to raw meat and cooking with water, the products are soft and full of flavor, not suitable for storage. The addition of rosemary can help solve the storage problem of marinated meat products. Jia Na et al [28] used red currant red pigment to color soy sauce beef, added rosemary, clove and cinnamon extracts to soy sauce beef broth alone, and used the broth as a color protectant carrier to soak soy sauce beef after brining and cooking, determined the pH value, redness value, and pigment residue rate of soy sauce beef during the period of storage and carried out the organoleptic evaluation of soy sauce beef, which found that the color protection effect of rosemary was significantly better than that of the commercial color protectant group and clove extracts. It was found that the color protection effect of rosemary was significantly better than that of the commercially available color protectors and clove extract.

3.1.4 Applications in other meat products

Rosemary extract can also be used as a natural antioxidant and preservative in a wide variety of meat products. Liu Qian et al.[29] investigated the microbial changes and antioxidant properties of rosemary, clove and cinnamon extracts in refrigerated beef meatballs with BHA as a control, and the results showed that among the three spices, rosemary had the best antioxidant properties, but its antioxidant properties were slightly worse than those of BHA. Yin Yan et al.[30] showed that the extract of rosemary inhibited fat oxidation and microbial growth in cooked pork patties, and improved their color and texture to a certain extent. Nissen et al.[31] demonstrated that the addition of rosemary extract to cooked pork patties had better antioxidant properties than grape skin, tea and coffee extracts. Doolaege et al[32] demonstrated that rosemary extract was effective in delaying lipid oxidation in pork liver pâté, and the antioxidant level and color stability of pork liver pâté did not change significantly when the addition of rosemary extract was accompanied by a decrease in the amount of sodium nitrite from 120 mg/kg to 80 mg/kg.

3.2 Synergistic effect of rosemary extract with antioxidants in meat products

The antioxidant properties of single antioxidants are limited and often cannot meet the antioxidant requirements of meat products. The antioxidant combination of rosemary extract with some natural antioxidants has strong synergistic effects, and has been shown to be effective in preserving freshness, color protection, bacterial inhibition, and flavor changes in meat products.Djenane et al. [33] investigated the antioxidant effects of VC in combination with α-tocopherol, taurine, and rosemary extracts on steaks.

The antioxidant combination of rosemary extract and VC was found to be the most effective in slowing down the oxidation of myoglobin and lipid peroxidation, while the antioxidant effect of the combination of α-tocopherol and VC on steak was significantly lower than that of the other two combinations. Georgantelis et al.[34] showed that the shelf life of pork sausage was twice as long as that of pork sausage with rosemary extract and chitosan at 4 ℃, and the antimicrobial and antioxidant effects of the antioxidant combination were excellent. Sánchez-Escalante et al [35] also showed that rosemary combined with ascorbic acid was effective in delaying the fat oxidation process in beef patties. These results suggest that the antioxidant effect of rosemary extract in combination with natural antioxidants has great potential for meat applications.

3.3 Synergistic effects of rosemary extracts with different packaging methods in meat products

The antioxidant effects of rosemary extracts on meat products can be enhanced by different storage methods. Ying, Lisa et al. [36] investigated the effects of rosemary and rosemary combined with oxygen-regulated packaging on the color stability and antioxidant properties of pork, and showed that the antioxidant and color protection effects of rosemary on pork were affected by the oxygen-regulated packaging. The combination of rosemary and oxygen-regulated packaging could delay the oxidation process of pork fat more effectively. Li Dahu et al [37] used soybean isolate protein doped with rosemary to prepare an active protein film to investigate the effect of protein film on the color change and antioxidant stability of fresh pork under high oxygen-conditioned packaging, and the study showed that the protein film embedded with rosemary significantly increased the antioxidant activity of rosemary on pork under high oxygen-conditioned packaging. Parks et al [38] showed that rosemary could inhibit lipid oxidation in oxygen-conditioned packaged meat products. Huo et al [39] found that the combination of rosemary extract and vacuum packaging was effective in controlling the quality deterioration of pork caused by fat oxidation. Seydim et al[40] showed that separated egg white film packaging enhanced the antibacterial activity of rosemary extract in meat products.

4 Conclusion

The safety of food is one of the most common concerns, and consumers are looking for green, natural and pollution-free healthy food. Rosemary extract has antioxidant and antibacterial effects and has been proved to be non-toxic and harmless, it is a natural antioxidant resource with great potential for development and broad market prospects. Rosemary extract can not only slow down the oxidation of fat and protein and inhibit the growth of microorganisms in meat products, but also give the meat products a certain flavor and maintain the stability of color.

At the same time, there are some limitations in the application of rosemary extracts in meat products. Firstly, the current research on the extraction, separation and purification of active ingredients of rosemary is not perfect, which makes the cost of rosemary extract in meat products higher. Secondly, there are relatively few studies on the antibacterial and antiseptic effects of rosemary extracts on meat products. Finally, the effective components, constitutive relationship and mechanism of action of rosemary extracts are still unclear. In order to establish a theoretical basis for the application of rosemary in meat products, it is necessary to conduct more in-depth research on rosemary, and the medical and health care value of rosemary can also be considered. In the future, it is expected that rosemary will be widely used in meat products.

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