This study explores the use of natural plant extracts as a sustainable method to enhance the quality and safety of long-life sausages by incorporating them into natural edible casings. Ethanol (E) and aqueous (A) extracts of blackthorn (BT) and red cherry (RC), as well as their ethanol and water-based solutions, were prepared and analysed for their antioxidant and antimicrobial properties. The analyses included the quantification of total phenols, non-flavonoids, flavonoids, flavonols, and anthocyanins, along with antioxidant activity assessments using FRAP, DPPH, and ABTS assays. Antimicrobial efficacy was tested against Gram-positive and Gram-negative bacteria (Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Salmonella enterica) and mold Penicillium expansum via agar dilution methods to determine MIC and MBC/MFC.
Results showed that ethanol extracts had higher antioxidant activity than aqueous ones (p<0.05), with the ethanol extract of blackthorn (EBT) containing the highest levels of phenolics (54.11 mg GAE/g d.e.) and exhibiting the strongest antioxidant, antimicrobial, and antifungal activities. Casings treated with EBTE (ethanol BT extract dissolved in ethanol) demonstrated significant antibacterial properties, particularly against Gram-negative bacteria. This study confirms that plant-extract-enriched natural casings can protect against oxidation and microbial spoilage, thereby enhancing the overall quality and safety of dry-cured sausages.
Conceptualization, A.V.; Data curation, A.V. and A.S.; Formal Analysis, A.V., A.S. and L.T.; Investigation, A.V. and L.T.; Writing – original draft, A.V.; Supervision, S.M., A.S. and D.S.; Writing – review & editing, S.M., A.S. and D.S. All authors have read and agreed to the published version of the manuscript.
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