Plant extracts as natural antioxidants in meat and meat products

Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch

Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and 15% Osan and storage for 30 or 60 days at −20 °C. The tested parameters included cooking loss, microstructure image, firmness, color, and sensory evaluation of the prepared patties. Along with Osan, native corn starch was used as control and considered the patties with added animal fat. The data showed that Osan reduced the cooking loss and dimensional shrinkage significantly (p < 0.05), whereas the moisture retention, firmness and color of beef patties were improved. The sensory evaluation indicated enhanced tenderness and juiciness without significant alteration of flavor, color, and overall acceptability of the cooked patties. Microstructure images of cooked patties indicated uniform/cohesive structures with small pore size of patties shaped with Osan. Obviously, good storability of the uncooked patties was reflected on the physiochemical, textural, color, and sensory evaluation of the cooked patties, which points to the benefit of using Osan in frozen patties and signifies possible use in the meat industry. The overall sensory acceptability scores were given to cooked patties containing Osan starch as well as the native starch, whereas 15% animal fat was favored too.

Campanula macrostachya: biological activity and identification of phenolics using a liquid chromatography electrospray ionization tandem mass spectrometry system

It is known that some Campanula species are traditionally used because of their anti-allergic, spasmolytic, antiphlogistic, antioxidant, and antiviral properties. This study was designed to evaluate the phytochemical composition, antioxidant, α-amylase, and tyrosinase inhibitory activity of ethyl acetate, methanol, and water extracts of Campanula macrostachya Waldst. & Kit. ex Willd. Chemical compositions were analyzed by spectrophotometric and chromatographic methods. Antioxidant activities of the samples were tested by using five different test systems. Enzyme inhibitory activities of the extracts were also studied. As a result of the LC-ESI-MS/MS analyses, chlorogenic acid, hesperidin, and hyperoside were found to be the major compounds of the extracts, especially the MeOH extract (6559.59, 2499.22, and 2047.66 μg/g extract, respectively). Antioxidant activity tests have proven that MeOH extract showed higher activity than others (DPPH: 4.15 mg/mL, ABTS: 2.05 mg/mL, CUPRAC: 1.80 mg/mL, FRAP: 0.83 mg/mL, phosphomolybdenum: 1.69 mg/mL). Ferrous ion chelating activity of the water extract was 1.03 mg/mL. In α-amylase and tyrosinase inhibitory assays, EtOAc (IC₅₀: 2.54 mg/mL) and MeOH (IC₅₀: 1.51 mg/mL) extracts showed higher activity than the others did. In phosphomolybdenum, CUPRAC, FRAP, and tyrosinase inhibitory assays, the activity was strongly correlated with flavonoids, chlorogenic acid, hesperidin, and hyperoside. On the other hand, phenolic compounds have been found to contribute more to radical scavenging activity. Pearson correlation analysis showed that phenolics and flavonoids were not responsible for the α-amylase inhibitory activity of EtOAc extract.

Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage

BACKGROUND

Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers have concerns about these synthetic antioxidants because of their potential toxicological effects. Accordingly, natural antioxidants can be used as a result of their health safety compared to synthetic antioxidants. The present research aimed to assess the protective effects of purslane (Portulaca oleracea L.) extract (PE) against lipid and protein oxidation under chilled storage for 12 days. Rabbit meat patties were divided into five experimental groups: control (without extract), butylated hydroxytoluene BHT (with 0.02% BHT, w/w) and the different concentrations of PE (0.1%, 0.3% and 0.5%, w/w) added to rabbit meat patty labeled as 0.1% PE, 0.3% PE and 0.5% PE groups, respectively. 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, lipid oxidation and protein oxidation were determined, and kinetic models were employed.

RESULTS

PE showed the strongest DPPH and ABTS radical scavenging activity, and the half maximal inhibitory concentrations (i.e. IC₅₀ ) of DPPH and ABTS radicals were 5.112 ± 0.384 and 12.607 ± 2.130 μg mL^-1 , respectively. Samples that were treated with PE showed low lipid and protein oxidation. Furthermore, the results of kinetic models indicated that PE could reduce the rates of lipid and protein oxidation.

CONCLUSION

PE showed a preservative effect with respect exerting a protective effect against lipid and protein oxidation under chilled storage conditions. Our findings demonstrate the strong potential of PE as a natural antioxidant in meat and meat products. © 2020 Society of Chemical Industry.

Myoprotein-phytophenol interaction: Implications for muscle food structure-forming properties

Phenolic compounds are commonly incorporated into muscle foods to inhibit lipid oxidation and modify product flavor. Those that are present in or extracted from plant sources (seeds, leaves, and stems) known as "phytophenols" are of particular importance in the current meat industry due to natural origins, diversity, and safety record. Apart from these primary roles as antioxidants and flavorings, phytophenols are now recognized to be chemically reactive with a variety of food constituents, including proteins. In processed muscle foods, where the structure-forming ability is critical to a product's texture-related quality attributes and palatability, the functional properties of proteins, especially gelation and emulsification, play an essential role. A vast amount of recent studies has been devoted to protein-phenol interactions to investigate the impact on meat product texture and flavor. Considerable efforts have been made to elucidate the specific roles of phytophenol interaction with "myoproteins" (i.e., muscle-derived proteins) probing the structure-forming process in cooked meat products. The present review provides an insight into the actions of phytophenols in modifying and interacting with muscle proteins with an emphasis on the reaction mechanisms, detection methods, protein functionality, and implications for structural characteristics and textural properties of muscle foods.

Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumental color, and sensorial qualities were assessed on specific storage days. The emulsified sausages with added AX exhibited significantly (p < 0.05) higher redness values and total color differences (ΔE) on all storage days. Sensory values recorded the reddest color and greater overall acceptability scores to the sample with AX. In addition, AX had a significantly (p < 0.05) greater effect on PV, TBARS, and thiol content of sausages, compared with the control (CON). AX showed higher oxidation stability than CON for regression coefficient, and the level of inhibition of malondialdehyde formation was similar to that of butylated hydroxytoluene (BHT) on storage days. Synthetically, AX had a desirable consequence on antioxidant activity and color of emulsified sausages; therefore, it can be used as a multifunctional additive in emulsified pork sausages.

Eco-friendly natural extract loaded antioxidative chitosan/polyvinyl alcohol based active films for food packaging

Nowadays, biodegradable antimicrobial packaging materials draw substantial attention and are considered one of the preferred emerging technologies to be used in the food industry. In this study, we have reported developing a two-component, chitosan (CS) and polyvinyl alcohol (PVA) based films loaded with natural extract of Ocimum tenuiflorum via solvent casting technique. Experimental results showed that all the components were well dispersed, resulting in complete homogenous films. FTIR-ATR spectral analysis indicated strong interaction between the film matrix components, which also gets reflected by the films' physical properties. Transparent biodegradable films have resulted from the mixture and incorporation of the natural agent/extracts influenced light barrier, water resistance, moisture content (9.89-9.01%), and DPPH radical scavenging properties (antioxidant value ~41.1%) of the CS/PVA films. Therefore, this natural extract containing transparent CS/PVA-based films promises to be used in the food industry as packaging material to enhance food safety.

Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation

Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.

Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages

The main issue remains finding a nitrite alternative able to provide its multiple functions. Flos Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity, thus this study investigated whether combination of Flos Sophorae and chili pepper could address the multiple activities of nitrite in Chinese sausages. Dry-fermented sausages were prepared: control and four treatments added with 150 mg/kg sodium nitrite (Nit), 0.2% Flos Sophorae (FS), 1% chili pepper (CP), and combination of 0.2% Flos Sophorae and 1% chili pepper (FS + CP). Results indicated that FS, CP and FS + CP had higher moisture, antioxidant activity and numbers of beneficial Staphylococcus and yeasts Candida, and lower numbers of Escherichia coli and harmful fungi, while FS had lower redness and harder texture than control. Their combination inhibited the declines of capsanthin and antioxidant capacity with ripening time, further improved microbiological communities compared with CP, and resulted in higher redness, similar color score and bacterial community, less lipid oxidation and softer texture compared with Nit. These results suggested that Flos Sophorae in combination with chili pepper could replace the nitrite's contribution to red curing color and microbiological communities, and effectively hinder lipid oxidation in Chinese sausages.

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

Plant-Derived Natural Antioxidants in Meat and Meat Products

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products' shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.

Zn, Cu, and Fe Concentrations in Dehydrated Herbs (Thyme, Rosemary, Cloves, Oregano, and Basil) and the Correlation with the Microbial Counts of Listeria monocytogenes and Other Foodborne Pathogens

Zn, Cu, and Fe concentrations were measured in dehydrated herbs (thyme, rosemary, cloves, oregano, and basil) marketed in bulk or packaged in glass or polyethylene terephthalate (PET). Microbial counts of Listeria monocytogenes and other five foodborne pathogens were also checked when herbs were previously added to the growing media. The highest mean concentrations were found in basil for Zn and Cu, and in thyme and basil for Fe; the lowest ones for these minerals were in cloves (p < 0.05). Basil had significantly higher microbial counts in five of the six foodborne pathogens studied (p < 0.05). Cloves have the best hygienic quality as there is no microbial growth of L. monocytogenes, Clostridium perfringens, and Bacillus cereus; they therefore could be used as a natural preservative in food. Aromatic herbs marketed in bulk showed a significantly higher microbial count (p < 0.05). Zn, Cu, and Fe concentrations were positively correlated with microbial growth for L. monocytogenes, C. perfringens, B. cereus, and psychrophilic microorganisms (p < 0.05), so they could act as a growing factor for the foodborne pathogens.

Pig feedstuff effect on the physicochemical and sensory properties of low-salt, dry-fermented sausages

This study investigates the effect of the addition of plant-derived extracts (control, garlic extract or a combination of carvacrol, thymol, cinnamic aldehyde and eugenol oils extracts) to pig feedstuff and the reduction in salt content (NaCl or a mixture 60:40 sodium chloride:potassium lactate) on some physicochemical characteristics and consumer acceptability of dry-fermented sausages. Six different batches were formulated. The pH, color, lipid oxidation, and microbial counts were measured, and a consumer home test was performed. Both the use of a plant-derived extract and salt type affected the dry-fermented sausage characteristics. The low-salt batches presented a lower pH and higher microbial counts than the control. The salt reduction affected the color but only in the oil batches, resulting in higher L* and lower a* values. The oil batches presented the highest TBAR values (>1 mg/kg), suggesting that antioxidant compounds present into the meat were not bioavailable on the sausages or were missed during the curing process. The use of plant-derived extracts affected to consumer acceptability, whereas salt replacement did not. Oil batches scored lower than the other. From the current results, the oil extract would not be a recommended additive in pig feedstuff, especially when a low-salt strategy will be employed.

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.

Effects of lingonberry extract on the antioxidant capacity of meat paste

Introduction. Modern meat scientists are currently interested in combining meat raw materials with plant ingredients to enrich products with biologically active substances of natural origin, including antioxidants. In this regard, we studied the antioxidant capacity of a dry lingonberry marc extract introduced into meat paste and analyzed its effects on the product’s color and stability during storage. Study objects and methods. Our objects of study were a dry lingonberry marc extract originating in the Republic of Buryatia, forcemeat, and a ready-made paste in a casing. The extract was obtained by water-alcohol extraction using microwave irradiation. We investigated the physicochemical characteristics of the dry extract, including its contents of phenolic compounds, benzoic acid, and antioxidants. Results and discussion. During the experiment, we analyzed the extract’s effect on the paste’s total antioxidant capacity, coloring, and shelf life. The results showed that increasing the extract’s amount from 0.1% to 0.4% changed the color of the paste from gray-brown to purple-brown, respectively, due to anthocyanins. In further tests, we used a 0.2% concentration of lingonberry extract – the optimal amount that retained the usual brown color of the paste while increasing the content of antioxidant substances. Then, we analyzed the degree of fat oxidation in the paste samples made with and without sodium lactate during storage. According to the results, the lingonberry marc extract used without the acidity regulator and with it inhibited lipid oxidation by 12.7% and 20%, respectively, by neutralizing free radicals. Finally, we tested the presence of pathogenic microorganisms in the end products. We detected no E. coli bacteria in the samples and found an inhibited growth of mesophilic anaerobic and facultative anaerobic microorganisms due to the extract’s bactericidal effect established in Our earlier studies. Conclusion. Thus, our results indicated that the dry lingonberry marc extract introduced into meat paste increased the product’s total antioxidant capacity and improved its stability during storage.

Improving the Quality and Shelf-life of Raw Rabbit Meat During Refrigeration Storage Using Olive/mulberry Leaves Extracts Dipping

BACKGROUND AND OBJECTIVE

The consumption of fresh rabbit meat has become more popular among consumers in recent years, but they are easily perishable. In this study antioxidant and antimicrobial effects of mulberry (Morus nigra) leaves extract (MLE) and olive (Olea europaea) leaves extract (OLE) dip treatments at 2% w/v on the quality attributes and shelf-life of fresh rabbit meat during chilling storage under aerobic conditions were investigated.

MATERIALS AND METHODS

Rabbit meat samples were refrigerated at 4±1°C to be periodically examined for their sensory quality, physicochemical parameters and bacteriological status.

RESULTS

Results indicated that as the time of cold storage progressed, the overall mean scores of physicochemical and microbiological parameters were increased, while sensory scores were decreased (p<0.05) irrespective of treatment. Both natural extracts (MLE/OLE) significantly (p<0.05) delayed oxidative quality changes, protein deterioration and proliferation of bacteria noticed during the chilling study.

CONCLUSION

Olive leaves extract (OLE; 2%) was more significant (p<0.05) positively affect than mulberry leaves extract (MLE; 2%) in maintaining chemical indices, lipid stability, consumer acceptance, microbial load and can prolonged the expiry of treated rabbit meat by 4 days as compared to control one. Hence, the potential of olive leaves extract to preserve rabbit meat during cold storage has been demonstrated.

Effect of essential oil supplementation to diet on meat quality, fatty acid composition, performance parameters and intestinal microbiota of Japanese quails

The effect of essential oil (EO) supplementation on carcass characteristics of Japanese quails and interactions between ingredients and intestinal morphology were investigated in this study. A total of 250 quails were fed different diet: D1, basal diet (BD); D2, BD plus palmarosa oil (PO; 100 µg/kg diet); D3, BD plus lemon myrtle oil (LMO; 100 µg/kg diet); D4, BD plus α-Tops (mixture of α-terpineol, cineole and terpinene-4-ol; 100 µg/kg diet); and D5, BD plus cyclodextrin. Overall growth performance was determined at multiple time points during 35 days of experiment. Carcass characteristics (fatty acid, pH and colour), intestinal morphology and the expression levels of meat quality-related genes including the insulin-like growth factor (IGF-1), myogenin and avian uncoupling protein (avUCP) were examined at the end of the trial. Additionally, intestinal microbiome of quails was studied by next-generation sequencing-based culture-independent analysis. Although the inclusion of EOs into the diet had no effect on the growth performance of quails and the microbial profile, the significant changes in pH₂₄ and colour (a*) of the quail's breast muscle (p < .05) in the group receiving PO were observed. Additionally, oleic acid content in the breast muscle was significantly higher in the EOs supplemented groups (p < .01). Quails fed the PO supplemented diet had higher villus and relatively rich in oleic acid. The expression levels of IGF-1 and myogenin genes in quail's muscle were not affected, but the expression of avUCP gene was significantly lower in quails fed with LMO and α-Tops (p < .05). The results demonstrated variable effects of these treatments on intestinal morphology. Taken together, dietary inclusion of EOs is found to be beneficial and hence can be recommended for improving the quality of poultry meat.

Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers

Clean labelling refers to consumers' desire for manufacturers to be more transparent in the way their products are made and sourced. Natural antioxidants (spices, herbs, fruits, or vegetables) have been proven to offer the same functionality as their synthetic counterparts, with the advantage of being label friendly and process compatible, maintaining meat quality and reducing food waste. Lamb meat has the challenges to have an intense flavour and fat composition to test the effectiveness of some of these natural antioxidants like hydroxytyrosol (HXT). The current paper was designed to test both natural (HXTo) and synthetic (HXTs) antioxidants using four lamb patty batches: one Control (C) (which included sulphites); a reference (R) sample (14.6% carnosic acid and 6% carnosol from natural rosemary extracts, 200 ppm); a sample containing synthetic hydroxytyrosol (HXTs, 99% purity, 200 ppm); and a sample with added organic hydroxytyrosol (HXTo, sample 7% purity from olive tree leaves, 200 ppm). A shelf-life study was carried out for 6 days at 4 °C, testing proximal composition and mineral bioavailability, pH changes, colour (by CIELab), total antioxidant capacity (TAC by oxygen radical absorbance capacity (ORAC)), lipid and protein oxidation (thiobarbituric acid reactive substances (TBARs) and thiol loss, respectively), volatile compound profiles (by HPC-MS), sensory evaluation, and microbiological growth (as total vial count (TVC) and total coliform count (TCC)). Results revealed that lamb burgers with added HXTs had better-preserved raw lamb meat in the test conditions, with reduced colour losses, lipid oxidation, and release of volatile compounds, the half the microbiological growth (TVC) of the Control, the best TAC, and significantly increased (p < 0.05) minerals bioavailability, while maintaining sensory acceptability. In summary, natural antioxidants are an adequate strategy for lamb meat burgers. Regarding HXTo, obtained from olives, the synthetic analogue is even more effective in terms of preservative and antioxidant activity, and in maintaining the nutritional value, sensory characteristics, and safety of food products.

Structure-Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure-antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.

Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased heme iron content when compared to BHT and the control. In conclusion, CE can replace the application of AA and BHT while improving lipid stability, heme iron content, and color stableness of fresh beef patties throughout frozen storage.

Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties

This study investigated the effects of L-cysteine (C) combined with Boswellia serrata (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, sensory evaluation, thiobarbituric acid-reactive substances (TBARS), DPPH radical-scavenging activity, volatile basic nitrogen (VBN), and color stability were assessed. Patty VBN gradually increased throughout the storage period. However, VBN for the C treatment increased relatively slowly, indicating that cysteine can delay spoilage and extend the shelf life of patties. The protein content of the whey powder treatment group increased to a greater extent than that of the C and control (CON) groups. Pork patties supplemented with antioxidants showed significantly higher WHC and significantly lower cooking loss and hardness than the CON. Moreover, the addition of 2% whey, 1% B. serrata, and 0.25% cysteine (WBC) significantly enhanced the relative DPPH radical-scavenging activity and sensory characteristics of the patties. After 7-day storage, the MetMb and TBARS values of all treatments were significantly lower than those of the untreated. The results indicated that there was synergy among the cysteine, B. serrata, and whey protein. This finding is of great importance to the production of high-quality pork patties with enhanced shelf life.

Effect of three kinds of natural preservative cocktails on vacuum-packed chilled pork

The aim of this study was to investigate the effects of three different natural preservatives on the microbial profile, the total volatile base nitrogen (TVB-N), and biogenic amine contents of vacuum-packed chilled pork during storage at 4°C. Solution A comprised of tea polyphenols, chitosan, spice extract, propolis, and nisin. Solution B comprised of clove extract, cassia bark extract, ginger juice, garlic juice, and lactobacillus fermentation solution. Solution C consisted of only lactobacillus fermentation solution. The results indicated that solution A was a good natural preservative with higher bacteria inhibitory effect and higher sensory score than B and C. Besides the effect on appealing color, solution B could inhibit microbial activity although its inhibition effect was not as good as solution A. Thus, solution A could be used as a good preservative in industry. Solution C could inhibit the initial growth of Pseudomonas and partially inhibited the growth of Enterobacteriaceae; however, the content of putrescine in the pork treated with solution C was as high as 30.14 ± 2.89 mg/kg after 21 days of storage at 4°C. Hence, solution C is not an ideal preservative for vacuum-packed chilled pork.

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT

The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice

Ferulic Acid Ameliorates MPP+/MPTP-Induced Oxidative Stress via ERK1/2-Dependent Nrf2 Activation: Translational Implications for Parkinson Disease Treatment

Parkinson's disease (PD) is a neurodegenerative disorder closely associated with oxidative stress. The biochemical and cellular alterations that occur after cell and mouse treatment with the parkinsonism-inducing neurotoxin MPP⁺/MPTP are remarkably similar to those observed in idiopathic PD. Previously, we showed that ferulic acid (FA) has antioxidant properties and the ability to activate nuclear factor E2-related factor 2 (Nrf2). The present study tested the hypothesis that FA attenuates MPP⁺/MPTP-induced oxidative stress by regulating crosstalk between sirtuin 2 (SIRT2) and Nrf2 pathways. To test this hypothesis, we performed in vitro and in vivo studies using MPP⁺/MPTP-challenged SH-SY5Y cells or mice treated with or not with FA. FA marginally inhibited SIRT2 in parallel with α-synuclein at levels of transcription and translation in SH-SY5Y cells challenged with MPP⁺. Moreover, FA attenuated MPP⁺-induced oxidative stress, as indicated by reactive oxygen species, lipid hydroperoxides, GSH/GSSG ratio, and NAD⁺/NADH ratio. Mechanistically, FA strongly upregulated the glutamate cysteine ligase catalytic subunit and heme oxygenase-1 expression at the levels of transcription and translation. Interestingly, FA-mediated extracellular signal-regulated kinases 1 and 2 (ERK1/2) activation contributed to nuclear accumulation of Nrf2 via de novo synthesis, which was validated by the use of dominant negative ERK2. Surprisingly, activation of the ERK1/2 and inhibition of SIRT2 by FA are mediated by independent mechanisms. Furthermore, FA ameliorated motor deficits and oxidative stress in the ventral midbrain in MPTP-treated (25 mg/kg, i.p., daily for 5 days) wild-type mice and α-synuclein knockout mice, but not in Nrf2 knockout mice. Collectively, FA exerts antioxidant effects through ERK1/2-mediated activation of the Nrf2 pathway, and these results may have important translational value for the treatment of PD.

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.

Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties

The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act as a redox buffer. In this study, we hypothesized that condensed tannins from Quebracho Colorado wood could be incorporated into beef patties as a natural antioxidant source to improve shelf life. Patties formulated with tannin extract (0, 0.5%, 1%, and 1.5%) were evaluated for instrumental color, lipid oxidation, and sensory attributes. Patties were displayed under refrigerated aerobic conditions (PVC film) for 6 days for color and lipid oxidation analysis. For sensory analysis, patties were frozen immediately after formulation. Control (0%) samples were redder than samples formulated with 1.5% tannin during the first 4 days of display. For b*, samples formulated with 1.5% tannin were predominantly yellower during display. After day 4, chroma values were higher in samples formulated with 1.5% tannin. The inclusion of tannin extract improved lipid stability, however, levels above 0.5% decreased tenderness, softness, juiciness, and overall desirability of patties.

Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality

A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat.

Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)

This study investigated the potential of aqueous epazote (AE) and ethanolic extract of epazote (ETHE) as inhibitors of lipid oxidation in raw and cooked ground beef stored at 4 °C for 9 days as well as frozen beef patties stored at -18 °C for 90 days. Organic acids were identified in AE and ETHE using ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-qTOF). Chemical composition, TBARS, pH, colour, sensory acceptability and intensity of oxidised flavour were analysed in the three different meat products. ETHE showed higher values in organic acid content than AE. In raw ground beef, ETHE inhibited lipid oxidation and received the highest score in the three sensorial attributes evaluated at the end of the storage period, whereas in cooked ground beef it showed the highest intensity of oxidised flavour. Regarding CTL, AE reduced lipid oxidation in the cooked ground beef as well as the frozen patties, with improved colour. Therefore, epazote may be a promising natural antioxidant source for use in meat.

A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste

Cardoon, Cynara cardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production of energy, generating large amount of wastes, mainly leaves. These wastes are rich in bioactive compounds with important health benefits. The aim of this review is to highlight the main properties of cardoon leaves according to the current research and to explore its potential uses in different sectors, namely the food industry. Cardoon leaves are recognized to have potential health benefits. In fact, some studies indicated that cardoon leaves could have diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial properties. Most of these properties are due to excellent polyphenol profiles, with interesting antioxidant and antimicrobial activities. These findings indicate that cardoon leaves can have new potential uses in different sectors, such as cosmetics and the food industry; in particular, they can be used for the preparation of extracts to incorporate into active food packaging. In the future, these new uses of cardoon leaves will allow for zero waste of this crop.

Facile synthesis and characterizations of antibacterial and antioxidant of chitosan monoterpene nanoparticles and their applications in preserving minced meat

Chitosan nanoparticles loaded monoterpenes (ChMNPs) were prepared for preservation of minced meat from oxidative changes and growth of microorganisms. Four monoterpenes (limonene, linalool, menthol and thymol) were used to synthesis of four different types of ChMNPs. The physicochemical characteristics of nanoparticles were analyzed using Scanning electron microscopy (SEM) and Zeta potential. SEM showed that the nanoparticles were nearly uniformly shape and size and the zeta potential values ranged between 0.0346 and -0.1690 mV. In vitro antimicrobial activity of Ch, monoterpenes (M) and ChMNPs against Gram (-) bacteria Escherichia coli (ATCC 8739) and Salmonella typhimurium (ATCC 1402) was analyzed using serial dilution test. E. coli was more susceptible than S. typhimurium to these products. ChMNPs exhibited good in vivo antimicrobial and antioxidant property for the minced meat samples during refrigerated storage. Verification of testing hypothesis was performed by assessing a DPPH radical scavenging activity, peroxide value and E. coli reduction of experimental nanoparticles. Significant effects of ChMNPs were observed at 1000 and 2500 mg/kg on the total number of E. coli in meat samples during storage time. The results indicate that ChMNPs can be used to preserve food as antimicrobial agents and to extend shelf life.