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The aim of the present study was to investigate the effect of natural antimicrobials: nisin, cinnamon essential oil (CEO), ethylenediaminetetraacetate (EDTA) and their combinations, on the shelf-life of emulsion-type cooked cured sausage stored under vacuum packaging, at 10 °C for a period of 42 days. The treatments of emulsion-type sausage were as the following: nisin 10 mg/kg (N), cinnamon essential oil 500 mg/kg (C), EDTA 300 mg/kg (E), nisin 10 mg/kg + cinnamon essential oil 500 mg/kg (N + C), EDTA 300 mg/kg + cinnamon essential oil 500 mg/kg (E + C), nisin 10 mg/kg + EDTA 300 mg/kg + cinnamon essential oil 500 mg/kg (N + E + C) and finally control (non-treated) sample. All samples were examined at days 1, 14, 28, 35 and 42 of storage for total count, LAB count, pH, sensory characteristics and objective color. The results showed that nisin and CEO treatments, increased sausages shelf life for 14 and 7 days respectively, whereas N + C and N + E + C treatments were not effective to extend shelf-life more than 7 and 14 days respectively, compared to the control samples. Although the EDTA alone was ineffective in inhibiting growth of LAB and total bacteria, shelf-life of the sausages treated with E + C and N + E were extended from 14 (control samples) to 35 days. This study indicated that combinations of natural antimicrobials were significantly effective on extension of product shelf-life.

The main objective of this work was to develop an aqueous dispersion of gelled-oil nanoparticles as a novel carrier for cuminaldehyde. A hot emulsification process followed by cooling to room temperature was used to prepare gelled-oil nanoparticles in the presence of monoglyceride as organogelator. The effects of monoglyceride (10% and 15% w/w of the total lipid phase) and cuminaldehyde (0, 500 and 1000 mg/L) concentrations on different characteristics (e.g. droplet size, zeta potential, physical stability, rheology, encapsulation efficiency, release behavior and morphology) of the colloidal dispersions were studied during 28-d storage. The average droplet size of freshly prepared samples was within the range of 117–138 nm with a relatively narrow distribution. Large negative ζ-potential values (−38 to −55 mV) were a proof for the kinetic stability of the colloidal dispersions. Samples which were prepared with 10% monoglyceride showed a higher physical stability over a period of 90 d. Non-Newtonian (shear-thinning) and solid-like viscoelastic properties were observed due to particle-particle interactions. The results of the temperature ramp test confirmed that the droplets were in the gelled state. An increase in the organogelator concentration decreased the interfacial tension and contact angle. Transmission electron microscopy micrographs confirmed the formation of spherical nanoparticles. The encapsulation efficiency of cuminaldehyde in gelled-oil nanoparticles was 73–87%. In-vitro release profiles exhibited that the release of cuminaldehyde from gelled-oil nanoparticles in the simulated gastric fluid was lower than its release in the simulated intestinal fluid. Moreover, the release was increased by decreasing the concentration of organogelator. The obtained colloidal dispersions have the potential to be utilized as effective encapsulation systems for poorly water-soluble nutraceuticals.

This study was aimed to evaluate the antibacterial and antioxidant characteristics of incorporated pomegranate juice (PJ) and pomegranate rind powder extract (PRPE) into meat burgers. The peroxide value, thiobarbituric acid reactive substances, and metmyoglobin content for different burgers during 90 days storage at − 18 °C were evaluated. Total anthocyanin content, total phenolic content (TPC) and free radical scavenging activity (RSA or IC50) for PJ and PRPE were measured as 18.90 (mg/mL), 4380 ppm, 0.136 (mg/mL) and 0.40 (mg/mL), 5598 ppm, 0.084(mg/mL), respectively. Incorporation of PRPE with a high concentration of TPC resulted in less oxidation of lipid in comparison with other formulations. The highest and lowest scores in the sensory analysis and total acceptance at the 90th day corresponded to burgers containing PJ and control, respectively. Butylated hydroxytoluene may be substituted in whole or part with PJ and PRPE due to their desired effects on burgers’ properties.

In this study, the effects of different thermal processing on antioxidant properties of white (WPJC) and red pomegranate juice concentrate (RPJC) were evaluated. Then the effects of WPJC, RPJC, and pomegranate rind powder extract (PRPE) incorporated on the oxidation of frankfurter during 60 days storage at 4 °C were investigated. According to findings, however, the thermal processing at different times and temperatures have no adverse effects on total phenolic contents and Radical scavenging activity (RSAs) of white and red pomegranate juices, total anthocyanin contents decreased. The peroxide value and TBRS of frankfurter during refrigerated storage were reduced significantly by the incorporation of WPJC and RPJC, and PRPE. In this context, WPJC, RPJC, PRPE, Butylated hydroxytoluene (BHT), and nitrite decreased the peroxide value of frankfurter by 59.22%, 65.05%, 59.22%, 58.25%, and 61.16%, respectively, while compared with control samples. In this regard, the white and red pomegranate juice concentrates, and pomegranate rind powder extract can be proposed as efficient natural antioxidants to improve the oxidative stability of frankfurter as well as other similar products.

Direct incorporation of hydrophobic nutraceuticals into liquid foods faces different technological challenges, namely low water-solubility and limited physiochemical stability. Nanoencapsulation may facilitate dissolution and protection of lipophilic bioactives. In this study, a hierarchical approach (ligand binding to sodium caseinate and then either re-assembling the micellar nanostructures or formation casein nanoparticles) was used to encapsulate two phenolic compounds, including curcumin and quercetin. As determined by spectrofluorometry, the binding stoichiometry of quercetin and curcumin were 0.96 and 0.78, respectively. The average particle size of re-assembled casein micelles (r-CMs) was smaller than that of casein nanoparticles (CNPs). The effect of quercetin loading on increasing the particle size of r-CMs was higher than that of curcumin loading due to the higher binding affinity of quercetin. The entrapment efficiency of both ligands was higher than 90%. The ejection of ligands from the nanocarriers was negligible over time, but not as a function of pH in the case of quercetin-loaded nanocarriers. Both CNP and r-CM significantly improved the chemical stability of phenolic compounds during an accelerated shelf-life test. Formation of r-CMs was confirmed, likely for the first time, by measuring the changes in the relative viscosity during the re-assembly process. The aqueous solubility of curcumin and quercetin after loading in r-CMs was higher than that of free polyphenol molecules. Generally, the viability of MCF-7 human breast cancer cells in the presence of different samples followed this order: digested polyphenol-loaded r-CMs

Conductive hydro-drying also known as Refractance Window drying is a relatively new drying technology, which uses hot water to carry thermal energy to materials to be dehydrated. It has a high rete...

The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC 50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%–100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.

Electrospraying, freeze and spray drying were used to microencapsulate Lactobacillus rhamnosus ATCC 7469 in whey protein isolate (WPI), whey protein isolate + inulin (WPI + IN) or whey protein isolate + inulin + Persian gum (WPI + IN + PG) matrixes. Physical properties, survivability, cell injuries and resistance to simulated gastrointestinal condition of L. rhamnosus ATCC 7469 microcapsules were examined. Cell damage evaluation showed that electrospray was more injurious to L. rhamnosus ATCC 7469 cells in comparison with other two methods, also Persian gum had the most protecting effect against cell damaging agents. The viability of encapsulated cells decreased from 10.60-10.97 log cfu/g in the first week to 8.72–10.78 log cfu/g in the last week of storage. Freeze drying and electrospraying showed the lowest and highest loss in cell survival during storage, respectively. Results showed the superiority of freeze-dried microcapsules to prolong L. rhamnosus ATCC 7469 survival when exposed to digestive system conditions.

The chemical composition of ZMEO was analyzed by GC-FID, and consequently 14 components were identified. Carvacrol (39.29%) and thymol (25.24%) were found to be the major components. The diameter of inhibition zone (2.68 cm), minimum inhibitory concentration (6.6 μl/mL), and minimum bactericidal concentration (9.10 μL/ml) of ZMEO against L. curvatus was evaluated. To determine antibacterial mechanisms of ZMEO against L. curvatus the cell permeability, membrane integrity and membrane potential changes and cell microstructure were determined. When ZMEO was added at 2 × MIC levels, the number of cells decreased significantly from 5.45 to 1.34 log 10 CFU/mL over 24 h of incubation. The REC of the treated samples increased after the addition of ZMEO at MIC and 2 × MIC. In addition, the ZMEO revealed its mode of action on membrane integrity as confirmed by loss of 260-nm absorbing materials. After 0, 30, 60 and 120 min of exposure time, concentration of cell constituents in suspensions treated with MIC essential oil increased by 1.44, 4.16,11.94 and 16.11 times, while they increased by 2.11, 11.72, 18.77 and 20.77 times when treated at 2 × MIC. The TEM analysis showed the inhibitory effect of ZMEO as confirmed by considerable morphological alterations on the cell wall L. curvatus .

In the current investigation, attempts were made to determine if ozone treatment can affect the aflatoxin M1 (AFM1) content of milk. Aflatoxin M1 by a pre-determined concentration of 0.56 μg/Kg was...

The main objective of this study was to investigate the effects of microbial-transglutaminase (MTGase 0–0.75%)/sodium-caseinate (SC 0–2%) as crosslinker agents on proximate analysis, binding properties (expressible moisture and shrinkage), texture analysis, electrophoretic patterns, instrumental color, and sensory properties of veggie burgers. Addition of SC and MTGase positively affected shrinkage and expressible moisture. It also increased hardness, springiness, chewiness, and cutting-force of burgers. Presence of SC had no effects on cohesiveness of burgers. Total protein and ash of samples were increased by treatment with SC. The lightness (L*) of samples was significantly decreased by 0.75% MTGase. No significant influence of SC on samples color parameters was observed. The results indicated that distinct protein bands were not formed on the SDS–PAGE of burger samples and resulted in a smearing pattern on the gel. When soy-protein was incubated with MTGase, a progressive decrease in the intensity of the bands corresponding to the subunits 7S and 11S globulins was observed concomitant with disappearance of A3 and B3 bands. Electrophoresis pattern of gluten was slightly changed after MTGase treatment. There were significant differences in color, taste, appearance, mouth feel, and overall acceptability between treated and control samples. Results suggest that production of veggie burgers using MTGase alone or in combination with SC brings about covalent cross-linking between homologous and heterologous proteins to form high-molecular weight polymers, thereby improving the mechanical properties of veggie burgers and profoundly increases the acceptability of the end product.

Direct introduction of essential oils (EOs) into biopolymer-based packaging materials faces various challenges such as insolubility and loss of activity. The aim of this study was increasing the bioactivity of Zataria multiflora essential oil (ZMEO) through first making a nanoemulsion and then immobilizing within basil seed gum (BSG)-based film network. ZMEO (nano)emulsions were prepared using high intensity ultrasound approach at 150W and various sonication times (0, 2.5, 5 and 10min). An increase in the antibacterial activity of ZMEO nanoemulsion was observed by decreasing the nanoemulsion droplet size. Increasing nanoemulsion concentration in BSG film matrix improved the mechanical properties. Scanning electron micrographs showed that the presence of ZMEO nanoemulsions resulted in significant changes in the microstructure of BSG films. Antimicrobial films were effective against potential foodborne pathogens. This innovative incorporation of EOs into biopolymer-based films may have implications in extending the shelf life of food products through retarding the release of volatile constituents.

In this study, radical scavenging and antifungal activities of Chaerophyllum macropodum and Oliveria decumbens essential oils (EOs) extracted with microwave-assisted hydrodistillation (MAHD) were evaluated in comparison with the same EOs extracted by conventional hydrodistillation (HD). The final EO yields that were obtained using HD (after 150 min) and MAHD (after 45 min) were 1.72 and 1.67% for C. macropodum and 8.10 and 7.91% for O. decumbens, respectively. There were no significant differences between the final EO yields extracted with HD and MAHD, but MAHD could significantly reduce the duration of the extraction operation. Average rates of EO accumulation (grams per minute) with MAHD were at least three times higher than with HD. Gas chromatography-mass spectrometry analysis of EOs indicated that there were no significant differences between the composition of EOs extracted by HD and MAHD. Both plants showed high radical scavenging activity, with 50% inhibitory concentration values of 0.430 to 0.431 mg/mL for C. macropodum and 0.142 to 0.146 mg/mL for O. decumbens. Antifungal activity was performed against six fungal species, including Aspergillus niger , Aspergillus oryzae , Penicillium chrysogenum , Trichoderma harzianum, Byssochlamys spectabilis, and Paecilomyces variotii. A. niger and A. oryzae were the most resistant fungi, and T. harzianum was the most susceptible. Evaluation of MIC and minimum fungicidal concentration values showed that the O. decumbens EOs were very active against all the tested fungi, which can be attributed to the high amounts of oxygenated terpenes in the EO content. Therefore, MAHD as a fast extraction technique did not have any adverse effects on chemical composition, radical scavenging activity, and antifungal activity of C. macropodum and O. decumbens EOs.

High consumption of processed red meat can cause health issues. Therefore, production of high-quality meat-free food alternatives is necessary. The main objective of this study was to use hydrocolloids including kappa-carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% w/w to improve the quality of meat-free sausages formulated by soy protein isolated, texturised soy protein, corn starch, vegetable oil and spices. With the addition of the tested hydrocolloids, the lightness of the sausages improved. kappa-Carrageenan and konjac mannan significantly improved the water-holding capacity and texture and reduced the cooking loss of the samples, while xanthan gum showed no considerable effect on these parameters. Konjac mannan and kappa-carrageenan (up to 0.6%) improved the general acceptability of the sausages, while inclusion of xanthan gum made no significant difference. Unlike xanthan gum, kappa-carrageenan followed by konjac mannan was highly successful in improving the overall quality of meat-free sausages.

The present research aimed to produce Fruit Feta-type cheese and investigate the effects of pomegranate juice on the manufacturing process and characterization of Feta-type cheese during storage. In order to produce Feta-type cheese with pomegranate juice, part of the milk was replaced with pomegranate juice. Therefore, it was necessary to produce Feta-type cheese with whey-less method, which is a good substitute for ultrafiltrated cheese. Initially, whey-less Feta-type cheese was produced. The formula was optimized based on the physicochemical characteristics of the marketed ultrafiltrated Feta cheeses. At the optimal point, the amount of cream, MPC, WPC, and fresh milk were 45.6, 11.7, 2.7, and 40%, respectively. Whey-less Feta-type cheese with these ratios was produced and the effects of different levels of pomegranate juice (0, 5, 10, 15, and 20%) on its physicochemical, textural, microbial, and sensorial properties during 60 days of storage were studied. The results showed that pomegranate juice increased acidity, total phenol, anthocyanin, DPPH inhibition, and a ∗ value, and reduced the pH, peroxide value, thiobarbituric acid (TBA), proteolysis, lipolysis, and L ∗ and b ∗ values. Adding pomegranate juice to cheese reduced all of the textural indices except the adhesiveness. Sensory evaluation of the samples showed that the sample containing 20% of pomegranate juice had a higher score and was selected as the best sample.

The aim of this study was to investigate the feasibility of replacing the ice cream fat with inulin to produce a low-fat ice cream with prebiotic properties. For this purpose, inulin (2, 3 and 4%, w/w) was added to the low-fat ice cream and the physicochemical and sensory properties of the resultant ice creams were compared with those of control ice cream (containing 10% fat) and the inulin-free low-fat ice cream. The composition, pH and acidity of the ice cream mixes were measured and the melting rate, colour and texture of the frozen ice cream samples were examined. The results indicated that the low-fat ice creams had a significantly lower melting rate in comparison with the control. Inulin addition caused the adhesiveness and hardness of the low-fat ice creams to decrease significantly compared with inulin-free low-fat ice cream.

The effects of six non-starter lactic acid bacteria (NSLAB) as biopreservative agents against mycotoxigenic moulds in fresh cheeses were investigated. The potential of NSLAB to inhibit the growth of contaminating fungi was evaluated using end point (antifungal overlay assay and mycelium inhibition growth) and descriptive (antifungal assay on cell-free cheese extract) methods. The application of all NSLAB except Lactobacillus plantarum KU13 as the sole starter culture of fresh cheese resulted in significant delay of mycelial growth of Aspergillus flavus and Aspergillus parasiticus on the cheese surface. Compared with other NSLAB strains, Lb. plantarum PIN exhibited the most antifungal activity and delayed the mycelia growth of A. flavus and A. parasiticus on the cheese surface by 19 and 22 days, respectively (at 4 °C). The present study indicated that NSLAB could be used as a natural biopreservatives, for controlling the problems caused by mould growth in cheese.

Essential oils (EOs) of Tanacetum polycephalum and Artemisia chamaemelifolia were extracted by microwave-assisted hydrodistillation (MAHD). Their antioxidant and antifungal activities were compared to the traditional hydrodistillation (HD). The ultimate EO yields were similar in both extraction methods, but the extraction duration in MAHD was significantly shorter than that of HD (150 min vs. 45 min) as regards both plants. Analysis of EOs by gas chromatography showed significant quantitative differences between their chemical compositions. The differences were a result of utilizing the two different methods of HD and MAHD. The antioxidant activities – reported as inhibitory concentration – of EOs obtained from A. chamaemelifolia and T. polycephalum were in the range of 3.74–3.98 mg/mL and 2.47–2.63 mg/mL, respectively, which showed greater activity than that of BHT (22.19 mg/mL). The antifungal activities of EOs belonging to A. chamaemelifolia and T. polycephalum showed excellent inhibitory effec...

This study aimed to evaluate rheological and interfacial properties of basil seed gum (BSG) esterified with octenyl succinic anhydride (OSA) at different OSA:BSG weight ratios (WRs) of 0, 0.01, and 0.03. The amounts of added OSA were analyzed by high performance liquid chromatography (HPLC) and ion mobility spectroscopy (IMS). The high correlation coefficient (R2 = 0.998) between the results of HPLC (0%, 0.277%, and 1.01%) and IMS (0%, 0.31%, and 0.97%), obtained at different WRs, indicated that IMS can be considered as an alternative analytical technique for HPLC to determine the extent of modification. The entropy (image information content) of scanning electron micrographs of lyophilized BSG was decreased after modification and attributed to relative disappearance of spherical particles and formation of a structure with higher integrity. A decrease in interfacial tension, an increase in contact angle and molecular weight, and more negative values of zeta-potential were recorded after modification. All dispersions showed shear-thinning behavior with an increase in apparent viscosity after modification. The first-order stress decay with a non-zero equilibrium stress was better than other models for predicting the thixotropic properties. The dilute solution properties were better fitted with slope-based models than intercept-based models. A dominant elastic behavior was observed in BSG dispersions and corresponding BSG-stabilized emulsions and improved after modification. The OSA-modified BSG exhibited an improvement in the emulsifying and foaming capacities and colloidal stability over time. Emulsions prepared with modified gums showed a smaller droplet size. OSA-modified BSG might be a good candidate for improving the long-term stability of emulsions.

Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 μL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 μL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion-type sausage.

In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18°C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly (P<0.05). Incorporating natural antioxidants led to a significant (P<0.05) reduction in TBARS (36.58–46.34%) and metmyoglobin (16.25–18.47%) as compared to control. Except for the control sample, total microbial counts of burgers were lower than the maximum allowed limit. Burgers formulated with Shirazi thyme revealed the lowest amount of total count. Regarding the sensory characteristics, the overall acceptability of different samples decreased in the order of cinnamon > BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.

In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Moreover, impact of proteolytic activity and production of exopolysaccharide (EPS) on the performance of each strain were screened. In order to compare the textural properties of yogurt samples, four parameters were evaluated: syneresis, water‐holding capacity, cohesiveness, and hardness. Results showed that strains with high proteolytic activity had lower acidifying activity during fermentation and storage. Samples containing EPS‐producing starter cultures had low proteolytic activity except samples K, L, and M. These differences related to nature and characteristics of each strain. Counts of starter cultures in samples produced using strains with high proteolytic activity were higher than other samples. Textural analysis data showed significant differences (p

Solvent-free microwave extraction (SFME) and microwave-assisted hydrodistillation (MAHD) were utilized for extraction of lemon verbena essential oil (EO) in comparison with the conventional hydrodistillation (HD). Chemical composition, extraction yield, physical properties, operation cost, antioxidant activity, and antifungal activities of extracted EOs were measured. Final yields of extraction and physical properties of extracted EOs did not show any significant difference among the three methods, but the required extraction time for extraction by microwave-assisted extraction (MAE; i.e., MAHD and SFME) methods improved to a shorter time span. Even though the compounds in all three extraction techniques were exactly similar, extraction by MAE methods, especially the SFME, increased the quantity of oxygenated compounds such as citral isomers (geranial and neral) in comparison with HD. The obtained results showed that MAE methods, especially SFME, can selectively extract oxygenated compounds such as citral isomers and improve antioxidant and antifungal activities of the extracted EOs. Practical applications Oxygenated compounds like citral isomers are mostly effective in treating many health disorders. According to the results of this study, microwave extraction like MAHD and SFME result in the enrichment of citral isomers of EOs. This selective extraction can affect antioxidant and antifungal activities of EOs extracted by the microwave method in comparison with conventional methods like HD.

The effects of green tea (GTE), stinging nettle (SNE) and olive leaves (OLE) extracts on physicochemical, microbiological, texture and sensory properties of Frankfurter type sausage were investigated during 45 days of storage at 4C. Results indicated that pH, aw value, phenolic compounds and color values (L* and a* values) decreased during storage. Samples incorporated with 500 ppm GTE showed the lowest TBARS value compared to SNE, OLE and control sausage. Plant extracts reduced the count of total viable bacteria, mold and yeast by at least 2 log cfu/g. The addition of OLE increased significantly the maximum compression force compared with other samples. Sausage incorporated with SNE had the highest sensory score regarding flavor, freshness odor and overall acceptability. Based on the results, sausage incorporated with plant extracts could have a significant impact to improve quality benefits, color stability and shelf life of Frankfurter type sausage. Practical Application Food decay by spoilage microorganisms and chemical activities causes considerable economic losses and constitutes a health risk for consumers. Although chemical preservatives can effectively be used in meat products to control spoilage, foodborne pathogenic microorganisms and lipid oxidation, whereas there are significant concerns related to their toxicological aspects. Plant extracts are rich in potentially bioactive compounds, antimicrobial and antioxidant ingredients. The addition of natural ingredients such as green tea, stinging nettle and olive leaves extracts to Frankfurter type sausage could provide functional components to improve the healthier properties, sensory attributes and shelf life extension of novel meat products.