Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 35541 10.21603/2308-4057-2020-1-84-90 Research Article Research Article Research Article Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.) Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.) https://orcid.org/0000-0001-8692-9723 Oleynikov Vladislav V. Oleynikov Vladislav V. v.oleynikov@almi-russia.ru LLC Almi Moscow Россия LLC Almi Moscow Russian Federation 8 1 84 90 http://jfrm.ru/en/issues/1594/1545/

Introduction. Some ingredients of plant origin possess both antioxidant and bacteriostatic properties. If used in the food industry, they can inhibit microbiological and oxidative damage, thus increasing the shelf life of meat products. Oregano extract is one of such substances, which means that it can be used as an antioxidant and preservative. Therefore, the study of this plant has a significant theoretical and practical potential for the food industry. Study objects and methods. The present research featured ground trimmed beef. The samples with 20% of fat tissue were used to determine the microbiological parameters, while the samples with 30% of fat were used to obtain data on oxidative stability. The control sample contained no additional ingredients. The sample with food additives was pre-treated with acidity regulators and antioxidants, namely sodium acetate E262, ascorbic acid E300, sodium ascorbate E301, sodium citrate E331, and rosemary extract E392. The sample with oregano extract was pre-treated with oregano extract (Origani vulgaris herba L.) in the ratio of 5 g of extract per 1 kg of meat. The extract had been dissolved in 100 g of water. The samples were stored at 4 ± 2°С for 12 days. A CM5 spectrophotometer (Konica Minolta, Japan) was used to determine the color characteristics. The induction period of oxidative stability was determined using an Oxitest oxidative stability analyzer (Velp Scientifica, Italy). The studies were conducted in Austria, Linz. Results and discussion. Oregano extract stabilized the redness rating. For the sample with oregano extract, the induction period of oxidative stability was twice as long as for the control sample and the sample with antioxidants. In addition, oregano inhibited the growth of aerobic and anaerobic microorganisms. Conclusion. The antioxidant and antimicrobial properties of oregano extract prolong the shelf life of ground beef, which makes it possible to reduce the amount of food additives.

Introduction. Some ingredients of plant origin possess both antioxidant and bacteriostatic properties. If used in the food industry, they can inhibit microbiological and oxidative damage, thus increasing the shelf life of meat products. Oregano extract is one of such substances, which means that it can be used as an antioxidant and preservative. Therefore, the study of this plant has a significant theoretical and practical potential for the food industry. Study objects and methods. The present research featured ground trimmed beef. The samples with 20% of fat tissue were used to determine the microbiological parameters, while the samples with 30% of fat were used to obtain data on oxidative stability. The control sample contained no additional ingredients. The sample with food additives was pre-treated with acidity regulators and antioxidants, namely sodium acetate E262, ascorbic acid E300, sodium ascorbate E301, sodium citrate E331, and rosemary extract E392. The sample with oregano extract was pre-treated with oregano extract (Origani vulgaris herba L.) in the ratio of 5 g of extract per 1 kg of meat. The extract had been dissolved in 100 g of water. The samples were stored at 4 ± 2°C for 12 days. A CM5 spectrophotometer (Konica Minolta, Japan) was used to determine the color characteristics. The induction period of oxidative stability was determined using an Oxitest oxidative stability analyzer (Velp Scientifica, Italy). The studies were conducted in Austria, Linz. Results and discussion. Oregano extract stabilized the redness rating. For the sample with oregano extract, the induction period of oxidative stability was twice as long as for the control sample and the sample with antioxidants. In addition, oregano inhibited the growth of aerobic and anaerobic microorganisms. Conclusion. The antioxidant and antimicrobial properties of oregano extract prolong the shelf life of ground beef, which makes it possible to reduce the amount of food additives.

 Meat Origani vulgaris herba antioxidants colour stability oxidative stability antimicrobial properties Meat Origani vulgaris herba antioxidants colour stability oxidative stability antimicrobial properties

INTRODUCTIONFor many years specialists of the global meatindustry have been trying to solve the problem ofsafety of meat products and to find optimal ways topreserve its consumer properties throughout the entireshelf life. They have come up with various methodsof increasing the shelf life of the finished product, e.g.barrier packaging, low temperatures, preservatives andantioxidants, etc. Most damage during storage of meatproducts is of microbiological and oxidative nature.Microorganisms and oxidation lead to irreversiblenegative consequences. The biological value of theproduct deteriorates, so do its consumer properties, i.e.color, smell, and taste. Most importantly, such meatbecomes unwholesome. Oxidative damage is caused bythree different reactions: 1) enzymatic oxidation; 2) nonenzymatic,or free-radical (peroxide) lipid oxidation;3) non-enzymatic, or non-radical oxidation. Theresulting products of lipid degradation reduce thenutritional value of the finished product during storage[1–3]. The rate of oxidative changes is determinedby the composition and quantity of pro-oxidantsand antioxidants that are natural to the meat or wereintroduced during the production process.Traditionally, meat industry exploits various foodadditives of bacteriostatic action, e.g. lactic or aceticacid and their salts, as well as antioxidants, e.g. ascorbicacid and its derivatives, tocopherols, etc. These additiveseither slow down the growth of microorganisms orreduce lipid oxidation. Therefore, the meat industry85Oleynikov V.V. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 84–90needs complex mixes to extend shelf life and preservethe quality and safety of meat products.However, current trends in the food industry demandthat the amount of food additives should be reduced.This trend resulted in a whole new area in the foodindustry. This area develops ingredients from naturalraw materials. They improve and preserve consumerproperties of finished products, thus being able tosubstitute food additives [4]. Sources of such functionalcomponents range from vegetables, fruit, and berries,e.g. cabbage, grapes, plums, apples, pomegranates, wildrose, etc., to herbs and spices, e.g. thyme, cinnamon,rosemary, oregano, mint, etc. [5].The antioxidant properties of plant extracts can beexplained by various factors: the presence of naturalascorbic acid (vitamin C), alfatocopherol (vitamin E),beta-carotene (a precursor of vitamin A), flavonoids, andother phenolic compounds [6, 7].The antimicrobial and antioxidant properties of plantextracts have long been the focus of scientific research.Grape seed extract was found to reduce total bacterialcount in semi-finished chopped beef [8]. Rosemaryextract with cloves slowed down the oxidation of chickenmeat [9]. Meat oxidation could be inhibited by extractsof broccoli powder, lotus seeds, red grape husks,peanut skin, tomato processing by-products, olives,pomegranate, and other plant ingredients [10–15].Lipid oxidation is not the only problem that mightoccur during production and storage of meat products.The process is also accompanied by protein oxidation,including myoglobin protein, which is responsible forthe color of raw meat and meat products. In addition,oxidation processes of proteins and lipids can beinterconnected, while heme/non-heme iron can causeoxidative changes in lipids [16]. According to Johns et al.,heme iron has a greater prooxidised effect than freeiron [17]. These data are consistent with those in [18],according to which the concentration of heme iron hasa greater effect on the oxidation rate than the amount ofnon-heme iron. However, some other studies indicatedthat non-heme iron had a stronger catalyzing effect onthe oxidation of meat products than heme iron [19, 20].Plant extracts can inhibit both lipid oxidation andmyoglobin oxidation, thus preserving the attractive colorof meat and meat products.Extracts of rosemary, garlic, ginger, onion, etc.,have successfully been tested as antimicrobial plantcomponents [21–24].Oregano is a promising natural antioxidant. It isobtained by drying the leaves and flowers of commonoregano (Origanum vulgare L.). This component ismultifunctional: oregano extract can inhibit bothoxidative and bacterial changes in meat [25–28].The research objective was to justify the feasibilityof using ethanol oregano extract in the production ofchopped semi-finished products to substitute antioxidantand preservative food additives.STUDY OBJECTS AND METHODSThe microbiological research featured samplesof trimmed beef with 20% of fat tissue. To determinethe oxidative stability and color characteristics, we usedtrimmed beef with a 30% fat content. The raw meat wasground using a meat grinder with the plate hole diameterof 2–3 mm.Raw meat with no additional ingredients servedas the control sample. The sample with food additiveswas pre-treated with acidity regulators and antioxidantsthat are traditionally used in meat industry to increaseshelf life, i.e. sodium acetate E262, ascorbic acid E300,sodium ascorbate E301, sodium citrate E331, androsemary extract E392. The additives were appliedwithout prior preparation. The sample with oreganoextract was pre-treated with oregano extract in the ratioof 5 g per 1 kg of meat. The extract had been dissolvedin 100 g of water, as recommended by the manufacturer.The prepared samples were stored at 4 ± 2°С for12 days.After production and throughout the whole storageperiod, we conducted studies to determine the colorcharacteristics, microbiological parameters, and theinduction period of oxidative stability.Color characteristics included the indices oflightness, redness, and yellowness. They were determinedusing a CM5 spectrophotometer (Konica Minolta,Japan).The induction period of oxidative stability wasdetermined using an Oxitest analyzer (Velp Scientifica,Italy). The Oxitest analyzer monitors the change inabsolute pressure in two autonomous thermostaticallycontrolled chambers, which occurs during oxidation.The reaction proceeds at temperature = 90°C,pressure = 6 atm, oxygen purity = 99.9%.The microbiological analysis was performed usingstandard procedures described in the BacteriologicalAnalytical Manual (BAM) of the Food and DrugAdministration (FDA).RESULTS AND DISCUSSIONFigs. 1–3 present data on the change in color indicesof beef during storage. The indices of lightness andyellowness showed no significant differences by theend of the shelf life. However, both food additives andoregano extract had a significant effect on the retentionof redness. In addition, oregano extract made it possibleto obtain the same effect as complex food additives thatare based on acidity regulators and antioxidants.Oregano extract proved to be able to inhibit theoxidation of myoglobin in meat. Chemical changesin myoglobin are known to be associated with fatoxidation. The obtained data on color characteristicswere consistent with the results of determining theantioxidant activity of oregano extract.The antioxidant properties of oregano can be seenfrom the results of determining the induction period of86Oleynikov V.V. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 84–90Figure 1 Dynamic pattern of lightness index during storage0153045600 2 4 6 8 10 12Lightness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано071421280 2 4 6 8 10 12 14Redness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано051015200 Yellowness, units00.10.20.30.40.50.61Induction time (hh.mm)контроль с пищевыми добавками с экстрактом орегано6.507.508.509.5010.500 2 4 6 8 10 12Total aerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.76.97.17.30 2 4 6 8 10 12Count of lactic acid microorganisms,log CFU/gStorage time, daysконтроль с пищевыми добавками456789100 Count of Pseudomonas,log CFU/gконтроль (1) control sample (2) sample with food additives(3) sample with oregano extract(1) (2)(3)12071421280 2 4 6 8 10 12 14Redness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано051015200 2 4 6 8 10 12Yellowness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом ореганоэкстрактом орегано6.507.508.509.5010.500 2 4 6 8 10 12Total aerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.87.17.47.70 2 4 6 8 10 12Anaerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано126.56.76.97.17.30 2 4 6 8 10 12Count of lactic acid microorganisms,log CFU/gStorage time, daysконтроль с пищевыми добавками456789100 2 4 6 8 10 Count of Pseudomonas,log CFU/gStorage time, daysконтроль с пищевыми добавками с экстрактом ореганоFigure 2 Dynamic pattern of redness during storage(1) control sample (2) sample with food additives(3) sample with oregano extract(1)(2)(3)12071421280 2 4 6 8 10 12 14Redness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано051015200 2 4 6 8 10 12Yellowness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом ореганоэкстрактом орегано6.507.508.509.5010.500 2 4 6 8 10 12Total aerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.87.17.47.70 2 4 6 8 10 12Anaerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом ореганоCount of B. thermosphacta,log CFU/g6.56.76.97.17.30 2 4 6 8 10 12Count of lactic acid microorganisms,log CFU/g Storage time, daysконтроль с пищевыми добавками456789100 2 4 6 8 10 Count of Pseudomonas,log CFU/gStorage time, daysконтроль с пищевыми добавками с экстрактом орегано12 14051015200 2 4 6 8 10 12Yellowness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано8 10 12daysдобавкамиорегано6.56.87.17.47.70 2 4 6 8 10 12Anaerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано4.55.05.56.06.57.00 2 4 6 8 10 12Count of B. thermosphacta,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано10Figure 3 Dynamic pattern of yellowness during storage(1) control sample (2) sample with food additives(3) sample with oregano extract(1)(2)(3)00 2 4 6 8 10 12Storage time, daysконтрольс пищевыми добавкамис экстрактом орегано00 2 00.10.20.30.40.50.61Induction time (hh.mm)контроль с пищевыми добавками с экстрактом орегано6.507.508.509.5010.50Total aerobic count, log CFU/g23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.76.97.17.30 2 Count of lactic acid microorganisms,log CFU/gконтроль Figure 4. Induction period of oxidative stability of beefс пищевыми добавкамис экстрактом орегано00.10.20.30.40.50.61Induction time (hh.mm)контроль с пищевыми добавками с экстрактом 23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом ореганоcontrol sampleс пищевыми добавкамис экстрактом орегано00.10.20.30.40.50.61Induction time (hh.mm)контроль с пищевыми добавками с экстрактом 23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом ореганоsample with food additivesс пищевыми добавкамис экстрактом ореганоконтрольс пищевыми с экстрактом 00.10.20.30.40.50.61Induction time (hh.mm)контроль с пищевыми добавками с экстрактом орегано6.507.508.509.5010.500 2 Total aerobic count, log CFU/g23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.76.97.17.30 2 4 Count of lactic acid microorganisms,log CFU/gStorage контроль sample with oregano extract00 2 4 6 8 10 12Storage time, daysконтрольс пищевыми добавкамис экстрактом орегано00 00.10.20.30.40.50.61Induction time (hh.mm)контроль с пищевыми добавками с экстрактом орегано10.50Total aerobic count, log CFU/g23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.76.97.17.30 Count of lactic acid microorganisms,log CFU/gконтроль 0153045600 2 4 6 8 10 12Lightness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано071421280 2 4 6 8 10 12 14Redness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано051015200 2 Yellowness, units00.10.20.30.40.50.61Induction time (hh.mm)контроль с пищевыми добавками с экстрактом орегано6.507.508.509.5010.500 2 4 6 8 10 12Total aerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.87.17.47.70 Anaerobic count, log CFU/g23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/Storage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.76.97.17.30 2 4 6 8 10 12Count of lactic acid microorganisms,log CFU/g Storage time, daysконтроль с пищевыми добавками456789100 2 Count of Pseudomonas,log CFU/gконтроль Figure 5 Dynamic pattern of aerobic count in beef duringstorage(1) control sample (2) sample with food additives(3) sample with oregano extract(1)(2) (3)oxidative stability (Fig. 4). Oregano extract was able todouble the oxidative stability of meat compared with thecontrol sample and the sample pre-treated with additives.The obtained results were partially consistentwith [29], where poultry was treated with a combinationof clove, cinnamon, and oregano extracts, whichdecreased the total bacteria count and increasedlightness and redness.Similar data were obtained by Trindade et al., whoproved that 400 mg of oregano extract per 1 kg ofmeat reduced the amount of secondary decompositionproducts of fatty acids in beef burgers [26].Figure 6 Dynamic pattern of anaerobic count in beef duringstorage071421280 2 4 6 8 10 12 14Redness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано051015200 2 4 6 8 10 12Yellowness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом ореганоорегано6.507.508.509.5010.500 2 4 6 8 10 12Total aerobic count, log gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.87.17.47.70 2 4 6 8 10 12Anaerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано4.55.05.56.06.57.00 Count of B. thermosphacta,log CFU/g6.56.76.97.17.30 2 4 6 8 10 12Storage time, daysконтроль с пищевыми добавками456789100 2 4 6 8 10 12Count of Pseudomonas,log CFU/gStorage time, daysконтроль с пищевыми добавками с экстрактом орегано(1) control sample (2) sample with food additives(3) sample with oregano extract(1) (2) (3)0153045600 2 4 6 8 10 12Lightness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано071421280 Redness, units00.10.20.30.40.50.61Induction time (hh.mm)контроль с пищевыми добавками с экстрактом орегано23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.76.97.17.30 Count of lactic acid microorganisms,log CFU/gконтроль87Oleynikov V.V. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 84–90Another study showed that grape seed extract,rosemary oleoresin, and oregano extract had antioxidantproperties when used in high fat meat products [30].In addition to its antioxidant properties, oreganoextract can be used in the meat industry for itsbacteriostatic effect.A set of experiments showed that oregano extractsignificantly slowed down the growth of both aerobicand anaerobic microorganisms (Figs. 5 and 6).Similar data were obtained by Skandamis andNychas, who revealed a decrease in the initial microfloraof beef when 0.8% of oregano essential oil wasadded [27]. The same team of scientists also registered areduction in the total bacterial count in ground beef by1 log CFU/g when they added 1% oregano oil [28].The obtained data are consistent with the resultsabout the antibacterial properties of oregano describedin [31]. Oregano was found to improve the permeabilityof S. aureus cell membranes [32].The antimicrobial properties of oregano essential oilappeared to have a bacteriostatic effect on SalmonellaEnteritidis in mutton [33].Cui et al. established the mechanism of theantibacterial properties of oregano essential oil [34].They studied the effect of oregano essential oil onrespiratory and energy metabolism of Staphylococcusaureus. The oil proved efficient against this methicillinresistantmicroorganism.The antimicrobial effect of oregano on Salmonellaand S. aureus has been proven by a number of studies[31–34]. Therefore, the present research focusedon the bacteriostatic effect of oregano on variousmicroorganisms that cause meat spoilage (Figs. 7–10).According to the obtained data, oregano extract provedmore effective in comparison with the control sampleand the sample pre-treated with food additives. Theantimicrobial properties of oregano extract, however, didnot affect lactic acid microorganisms that can inhibit thedevelopment of putrefactive microflora (Fig. 9).Figure 7 Dynamic pattern of B. thermosphacta countin beef during storage10 1210 12добавкамиорегано4.55.05.56.06.57.00 2 4 6 8 10 12Count of B. thermosphacta,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано10 12экстрактом орегано(1) control sample (2) sample with food additives(3) sample with oregano extract(1)(2)(3)0150 2 4 6 8 10 12Storage time, daysконтрольс пищевыми добавкамис экстрактом орегано070 2 4 6 8 10 12 14Redness, Storage time, daysконтрольс пищевыми добавкамис экстрактом орегано00.10.20.30.40.50.61Induction time (hh.mm)контроль с пищевыми добавками с экстрактом орегано6.507.508.509.5010.500 2 4 6 8 10 Total aerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.76.97.17.30 2 4 6 8 10 12Count of lactic acid microorganisms,log CFU/gStorage time, daysконтроль с пищевыми добавкамиCount of Pseudomonas,log CFU/gFigure 8 Dynamic pattern of Enterobacterioceae countin beef during storage(1) control sample (2) sample with food additives(3) sample with oregano extract(1)(2)(3)00.10.21Induction контроль с пищевыми добавками с экстрактом орегано6.500 2 4 6 8 10 12Total aerobic Storage time, daysконтрольс пищевыми добавкамис экстрактом орегано23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.76.97.17.30 6 8 10 12Count of lactic acid microorganisms,log CFU/gStorage time, daysконтроль с пищевыми добавками456789100 Count of Pseudomonas,log CFU/gконтроль Figure 9 Dynamic pattern in the count of lactic acidmicroorganisms in beef during storage8 10 12time, daysпищевыми добавкамиэкстрактом орегано071421280 2 4 6 8 10 12 14Redness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано051015200 2 4 6 8 10 12Yellowness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано1добавками с экстрактом орегано6.507.508.509.5010.500 2 4 6 8 10 12Total aerobic count, log CFU/gStorage time, daysконтрольпищевыми добавкамис экстрактом орегано6.56.87.17.47.70 2 4 6 8 10 12Anaerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано4.55.05.56.06.57.00 2 Count of B. thermosphacta,log CFU/gконтрольс с 8 10 12time, daysдобавкамиорегано6.56.76.97.17.30 2 4 6 8 10 12Count of lactic acid microorganisms,log CFU/gStorage контроль с пищевыми добавками456789100 2 6 8 10 12Count of Pseudomonas,log CFU/gStorage time, daysконтроль с пищевыми добавками с экстрактом орегано(1) control sample (2) sample with food additives(3) sample with oregano extract(1)(2)(3)8 10 12daysдобавкамиорегано071421280 2 4 6 8 10 12 14Redness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано051015200 2 4 6 8 10 12Yellowness, unitsStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано1добавками с экстрактом орегано6.507.508.509.5010.500 2 4 6 8 10 12Total aerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.87.17.47.70 2 4 6 8 10 12Anaerobic count, log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано4.55.05.56.06.57.00 Count of B. thermosphacta,log CFU/g8 10 12daysдобавкамиорегано6.56.76.97.17.30 2 4 6 8 10 12Count of lactic acid microorganisms,log CFU/gStorage time, daysконтроль с добавками456789100 2 4 6 8 10 12Count of Pseudomonas,log CFU/gStorage time, daysконтроль с пищевыми добавками с экстрактом ореганоFigure 10 Dynamic pattern of Pseudomonous count in beefduring storage(1) control sample (2) sample with food additives(3) sample with oregano extract(1) (2)(3)0150 2 4 6 8 10 12Lightness, Storage time, daysконтрольс пищевыми добавкамис экстрактом орегано07140 Redness, 00.10.20.30.40.50.61Induction time (hh.mm)контроль с пищевыми добавками с экстрактом орегано23456782 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.76.97.17.30 Count of lactic acid microorganisms,log CFU/gконтроль 00.10.21Induction контроль с пищевыми добавками с экстрактом орегано23456780 2 4 6 8 10 12Count of Enterobacterioceae,log CFU/gStorage time, daysконтрольс пищевыми добавкамис экстрактом орегано6.56.76.97.17.30 Count of lactic acid microorganisms,log CFU/g88Oleynikov V.V. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 84–90The antimicrobial properties of oregano werealso confirmed by Agrimonti et al. [36, 37]. Theyput absorbent cellulose wipes saturated with oreganoessential oil emulsion in packages with ground meat.The emulsion proved to have antimicrobial effectagainst psychrophilic microorganisms in ground beef.In addition, such oregano adsorbent wipes were efficientagainst certain types of microorganisms that can affectraw meat, namely Pseudomonas putida, Pseudomonasfragi, Pseudomonas fluorescens, Enterococcus faecalis,and Lactococcus lactis. It also decreased the count ofsome common foodborne pathogens, such as Salmonellaenterica, Campylobacter jejuni and Staphylococcus [35].The bacteriostatic properties of oregano are sometimesexplained by the high content of thymol and carvacrol,i.e. compounds with documented antimicrobial activity[36, 37].CONCLUSIONThus, Origani vulgaris herba L. extract can beused in ground beef production to extend its shelflife, which makes it possible to reduce the amount offood additives. The results of the present study makea significant contribution to the justification of theantimicrobial and antioxidant effects of oregano extract.The multifunctional character of this ingredient wasconfirmed by its positive effect on the stability ofcolor indexes, which helps to improve the consumercharacteristics of the product during storage. Taking intoaccount that the antioxidant effect largely depends on thedose, further studies are needed to determine the optimalamount of oregano extract for various meat products.CONFLICT OF INTERESTThe author declares that there is no conflictof interests regarding the publication of this article.

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