Rosemary extract preparation

Femandez-Lopez et al., (2005) evaluated the antioxidant and antibacterial effect of orange and lemon extracts in cooked Swedish-style meatballs in comparison with rosemary and garlic extracts. They found that the application of citrus extracts and rosemary improved the acceptability of the product. Activity in a lard system was estabhshed for all the extracts and further determination of the development of rancidity measured as TBARS consistently showed that about 50% of rancidity can be controlled by the citrus preparations, while water-soluble and oil-soluble rosemary extracts were more effective, almost completely eliminating rancidity. They concluded that the apphcation of orange and lemon extracts could serve to control the development of rancidity and off-flavors, and could have additional effects such as water binding. 

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