Lacticaseibacillus paracasei and mixed extract of rosemary and green tea: a green approach to replace synthetic antioxidants and confer healthy properties to dry-fermented sausages

Abstract

The primary objective was to assess whether applying Lacticaseibacillus paracasei alone or combined with a mixed extract of rosemary and green tea could give dry-fermented sausages the same oxidative stability as synthetic antioxidants. Moreover, the study investigated whether the combination with the plant extract could enhance the viability of the probiotic culture during the storage of the dry-fermented sausages. The results indicated that the dry-fermented sausages containing L. paracasei exhibited lower pH values, providing beneficial implications for the product's microbiological safety. Regarding oxidative stability, the TBARS values of the samples treated with L. paracasei and the extract were similar to those with the synthetic antioxidant. Interestingly, the combination of L. paracasei with the extract increased the viability of the probiotic culture during storage at 4 ºC, even though a gradual reduction was observed over 60 days. The coloration of the dry-fermented sausages was also not adversely affected. In conclusion, the combined approach presents a viable alternative to synthetic antioxidants, making it a promising innovation in dry-fermented sausage production. However, further studies are needed to evaluate other product attributes, such as sensory quality and the profile of bioactive compounds produced.