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This study delves into the optimization of Satkora (Citrus macroptera) peel essential oil (SPEO) with the dual objectives of maximizing yield and minimizing peroxide value (PV), thereby enhancing its efficacy in inhibiting microbial growth on bread. A Central Composite Design (CCD) experimentation within Response Surface Methodology (RSM) was employed, utilizing extraction temperature and time as independent variables. The optimal conditions were established at 90 °C with an extraction time of 210 min, resulting in a peak yield of 2.17% and the lowest recorded PV at 13.53 mEq.O 2 /kg. Characterization of SPEO extracted under these optimized conditions unveiled essential physicochemical properties, including density (0.83), specific gravity (0.82), pH (5.33), acid value (AV - 4.17 mg KOH/gm), free fatty acid (FFA - 2.08%), iodine value (IV - 93.12 g/100gm), saponification value (SV - 183.40 mg KOH/gm), and ester value (EV - 179.83 mg KOH/gm). Beyond optimization, diverse approaches for incorporating SPEO into bread were explored, revealing significant impacts on microbial activity and texture. Notably, the implementation of SPEO-integrated sachets emerged as a particularly potent method for effectively inhibiting microorganism growth in bread. This comprehensive study not only establishes the optimal conditions for SPEO extraction but also provides valuable insights into its physicochemical attributes and practical applications in bread preservation. The findings contribute to the advancement of sustainable and natural food preservation methods, aligning with contemporary preferences for clean-label ingredients and offering a promising avenue for future research in the field of food science. [Display omitted] • The optimal Satkora peel essential oil (SPEO) extraction conditions were established at 90 °C for 210 min. • Achieved a peak yield of 2.17% and a minimum peroxide value of 13.53 mEq.O 2 /kg under these conditions. • SPEO-integrated sachets demonstrated significant antimicrobial effectiveness in bread preservation. • This study contributes to sustainable, natural food preservation methods, aligning with clean-label trends. [ABSTRACT FROM AUTHOR]

In the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations (25%, 50%, and 100%) and marination duration (2, 6, and 24 h) on the physicochemical, microbiological, textural properties, microstructure, and sensory attributes of tenderloins. It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins. The levels of organic acids, individual phenolic and flavonoid compounds, volatiles, in-vitro antioxidant capacity (DPPH, ABTS, and FRAP) of the hawthorn vinegar were analyzed. In addition, minimum inhibitory concentration (MIC), and inhibition zones were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. Enteritidis, and Listeria monocytogenes strains. A total of five organic acids, 21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar, and displayed strong antioxidant capacity determined by DPPH (470.93 ± 28.55 mg TEAC/L), ABTS (706.03 ± 4.88 mg TEAC/L) and FRAP (59.15 ± 0.50 mM FE/L) tests. The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%, and 9.41–11.43 mm against tested pathogens, respectively. In the tenderloin experiment, all marination treatments significantly changed the physicochemical and textural properties, microbiological status, and microstructure of the tenderloins (P < 0.05). Among them, the most effective treatment was the marination with 100% hawthorn vinegar for 24 h. In this treatment, the hardness, chewiness, springiness, and gummines values of the tenderloins were found lower than untreated tenderloins (P < 0.05). Furthermore, this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log 10 CFU/g (P < 0.05) compared to the control. Although no differences were found among the groups (P > 0.05), flavor, odor, appearance, texture, and color scores of the tenderloins marinated with 100% hawthorn vinegar for 24 h were found higher than the non-marinated samples. The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts. [ABSTRACT FROM AUTHOR]