Use of Plant Extracts to Extend the Shelf Life of Meat in Tropics and Subtropics in South America: The Case Study of Brazil

Lucie Štěpánková

Bachelor's thesis

Abstract:

This bachelor thesis focused on plants that are used or can potentially be used for meat and food preservation in general. Due to their natural antimicrobial and antioxidant activity, plants are a suitable alternative to synthetic preservatives that may be harmful to health. Given meats susceptibility to spoilage, it is crucial to employ preservatives that maintain food quality and prevent spoilage and deterioration. The aim of this work was to identify plants with high antimicrobial and antioxidant activity in the context of the Brazilian flora. Both native and cultivated species were selected, with emphasis on specific plant parts with the best potential for preservation. In total, 22 plants and plant parts were selected that showed the best performance. Antioxidant activity was assessed using the DPPH method, leading to the selection of three plants with the most promising effect. These were Plinia edulis Vell. (leaf), Syzygium aromaticum L. (bud), and Cinnamomum verum J. Presl (bark) with DPPH IC50 values of 3.73 ± 0.12, 4.16 ± 0, and 4.34 ± 0.05 µg/ml. Subsequently, these species were described in more detail. The results of this work provide a foundation for further use of the selected plants in the field of food preservation and may serve as a basis for future research in this area.

Keywords

preservation, spices, food spoilage, meat, herbs, meat products, shelf life

Jazyk práce: English

Datum vytvoření / odevzdání či podání práce: 21. 4. 2024

Obhajoba závěrečné práce

• Obhajoba proběhla 29. 5. 2024
• Vedúci: Ing. Iva Kučerová, Ph.D.
• Oponent: Markéta Houdková, Ph.D.

Czech University of Life Sciences Prague

Faculty of Tropical AgriSciences

Bachelor programme:
Tropical Agriculture