In the evolving landscape of food safety and preservation, natural solutions are rapidly garnering attention for their potential to replace synthetic additives. One notable advancement in this domain comes from a team of researchers at Nanjing Agricultural University, who have explored the antimicrobial and quality-preserving effects of licorice extract when applied to ready-to-eat (RTE) chicken breast products. Published recently in the esteemed journal Food Science of Animal Products, their study sheds light on how plant-derived compounds can combat resilient spoilage bacteria while maintaining product integrity during storage.
Ready-to-eat chicken breast has gained immense popularity due to its high protein content, convenience, and appeal to health-conscious consumers worldwide. However, such processed meat products face significant challenges owing to their moisture-rich and nutrient-dense environment, which provides ideal conditions for microbial growth. Spoilage bacteria jeopardize not only the safety but also the sensory and chemical qualities of these products, affecting shelf life and consumer acceptance.
Among the various bacterial threats, Paraclostridium bifermentans stands out as a particularly problematic spore-forming bacterium. Its spores can endure heat treatments commonly used during food processing and subsequently germinate during improper storage conditions. Conventional preservatives have been employed to mitigate these risks, but increasing concerns about their toxicity coupled with the rising consumer demand for clean-label foods have stimulated interest in natural antimicrobial agents.
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Against this backdrop, the research team investigated the antibacterial efficacy of licorice extract, derived from the root of Glycyrrhiza species, known historically for its medicinal and culinary uses. They analyzed its impact on P. bifermentans spore growth and its ability to sustain various quality parameters in RTE chicken breast during refrigerated storage at different temperatures.
Utilizing an integrative approach combining microbiological analyses with mathematical growth modeling, the study meticulously quantified the inhibitory effects of licorice extract. The bacterial spore growth was assessed over storage periods at 15 °C, 20 °C, and 25 °C, and fitted to well-established Gompertz and Logistic models. These models exhibited an impressive goodness of fit (R² > 0.98), highlighting their predictive reliability in understanding microbial proliferation kinetics in treated meat products.
Intriguingly, licorice extract demonstrated dose-dependent antimicrobial activity. Concentrations as low as 12.5 mg/mL significantly curtailed spore germination and outgrowth, while 50 mg/mL concentration exhibited the most pronounced effect, effectively doubling the shelf life of the chicken breast samples stored at 15 and 20 °C. Observations at 25 °C also indicated substantial suppression, though higher temperature accelerated bacterial metabolism, somewhat diminishing the extension effect.
Beyond microbial inhibition, the research scrutinized physicochemical attributes vital for consumer appeal and safety. Samples treated with licorice extract displayed lower pH values compared to controls, indicating reduced microbial metabolism and spoilage activity. Additionally, markers of lipid and protein degradation, such as thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N), respectively, were significantly suppressed in treated groups. These outcomes suggest that licorice extract not only restricts bacterial growth but also inhibits oxidative and proteolytic breakdown processes that compromise meat quality.
Color retention and texture maintenance, critical sensory characteristics influencing consumer purchase decisions, were also favorably impacted by licorice treatment. Over extended storage periods, treated chicken breast preserved its typical appearance and surface integrity, contrasting with untreated samples that exhibited discoloration and textural degradation resulting from microbial and enzymatic spoilage.
To delve further into the temperature dependency of bacterial behavior, the researchers applied the Ratkowsky model to elucidate how storage temperature modulates lag phases and growth rates of P. bifermentans spores. This insight offers a quantitative framework for optimizing storage protocols in industrial settings, aiming to mitigate spoilage without relying heavily on artificial preservatives.
Prof. Ming Huang, the corresponding author of the study, emphasized the broader significance of these findings: “Licorice extract demonstrates strong antimicrobial properties against one of the most resilient spoilage organisms in meat. By combining traditional botanical knowledge with modern food modeling techniques, we’ve revealed a practical avenue to enhance meat safety without resorting to synthetic chemicals.” His reflections stress the amalgamation of age-old botanical remedies and cutting-edge scientific methodology as a promising pathway toward sustainable food preservation.
The implications extend far beyond the laboratory bench. With growing awareness around synthetic food additives, the incorporation of licorice extract into commercial RTE meat processing holds potential to satisfy consumer preferences for transparency, natural ingredients, and clean labels. Furthermore, extending product shelf life not only benefits retailers and manufacturers economically but also contributes significantly to reducing food waste—an important global challenge.
Accurate predictive models developed in this study offer the food industry valuable tools for setting microbial safety limits and tailoring storage environments. The Gompertz, Logistic, and Ratkowsky models collectively underpin data-driven decision-making, enhancing quality control frameworks and ensuring consumer protection.
This multidisciplinary research was enabled by substantial support from national and provincial R&D initiatives, including the National Key R&D Program of China and the Key Research and Development Program of Shandong Province. The involvement of talent recruitment programs and agricultural research systems underscores the strategic priority given to advancing food safety through innovation in natural preservatives.
As industrial food systems increasingly pivot toward sustainability and natural ingredient sourcing, licorice extract emerges not merely as a flavoring agent but as a potent antimicrobial candidate. This transformation aligns with global efforts to align food production practices with health, environmental stewardship, and consumer values. The study marks a meaningful stride in harnessing botanical compounds for next-generation food preservation challenges.
Given the rigorous experimental validation and robust modeling efforts that underpin these findings, it is foreseeable that licorice extract could enter commercial production pipelines sooner rather than later. Future research may explore scaling protocols, synergistic effects with other natural antimicrobials, and impacts on other RTE meat or meat-alternative products.
In conclusion, this pioneering work illuminates the promising role of licorice extract in enhancing the microbiological safety and physicochemical quality of ready-to-eat chicken breast, offering a natural and consumer-friendly alternative to conventional preservatives. Its integration into food processing may well redefine industry standards and pave the way toward cleaner, safer, and more sustainable meat products.
Subject of Research: Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage
Article Title: Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage
News Publication Date: 24-Mar-2025
Web References:
https://www.sciopen.com/article/10.26599/FSAP.2025.9240115
https://www.sciopen.com/journal/2958-4124
References: DOI: 10.26599/FSAP.2025.9240115
Image Credits: Food Science of Animal Products, Tsinghua University Press
Keywords: licorice extract, Paraclostridium bifermentans, ready-to-eat chicken, natural preservatives, antimicrobial activity, shelf life extension, Gompertz model, Logistic model, Ratkowsky model, food spoilage, TBARS, TVB-N, clean label, food safety
Tags: alternatives to synthetic food additivesantimicrobial effects of licoriceconsumer acceptance of processed chickenhealth benefits of licorice extractlicorice extract in food preservationmicrobiological safety in ready-to-eat foodsNanjing Agricultural University food researchnatural food safety solutionsParaclostridium bifermentans in meat productsquality preservation in processed meatsready-to-eat chicken safetyshelf life extension with plant extracts
