Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

A DFT mechanistic and kinetic study on the reaction of phloroglucinol with •OH in different media: Hydrogen atom transfer versus oxidation

A theoretical study on the reaction of phloroglucinol with •OH has been performed with the aim of elucidating the geometric, energetic and kinetic properties of the reaction as well as identifying the preferred reaction pathway. Three reaction mechanisms have been considered, namely, direct hydrogen atom abstraction, addition–elimination mechanism in the absence and in the presence of a base catalyst and oxidation mechanism in the absence and in the presence of O2. The study has been performed using the DFT/M06[Formula: see text]2X, DFT/BHHLYP and DFT/MPW1K methods in conjunction with either the 6-31++G(d,p) or the 6-311++G(3df,2p) basis set. The energetic parameters are influenced by the type of function utilized and the media in which the calculation is done. The direct hydrogen abstraction mechanism provides the smallest branching ratio with respect to the •OH addition mechanisms. The PG + •OH reaction under atmospheric conditions saturated with O2 would predominantly form tetrahydroxybenzene; the predominant product within the biological system would largely depend on physiological conditions; under pH [Formula: see text] 7 and with oxygen dissolved within the biological system, the preferred product would be tetrahydroxybenzene; however, if the reaction takes place in some part of the biological system where the pH [Formula: see text] 7, the preferred product would be the phenoxyl radical.

The Discovery of Proteins Associated with Freshness of Coregonus Peled Muscle During Refrigerated Storage

The aim of this study is to identify the protein indicator of freshness of Coregonus peled using two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption ionization-time-of-flight/time-of-flight mass spectrometry (MALDI-TOF/TOF MS) methods. Samples were obtained prior to (control group) and 2, 4, 6, and 8 days after refrigerated storage for quality and proteomics analysis. Three proteins were found to have significant differential abundance in sample groups during the refrigerated storage, including l-lactate dehydrogenase, adenylate kinase isoenzyme 1, and myosin heavy chain, which were associated with freshness changes of C. peled. The freshness of C. peled fish during the refrigerated storage can be differentiated from the comparison of the specific proteins. PRACTICAL APPLICATION: The changes of food quality pose not only the relative economical loses but also the potential implications on consumer's health. Proteomics can represent a powerful tool to explore potential biomarkers that may be related to meat quality defects. The identification of key protein biomarkers linked to freshness of Coregonus peled allows to monitor the response of the food matrix during storage and try to minimizes these defects.

Gallic acid caused cultured mice TM4 Sertoli cells apoptosis and necrosis

OBJECTIVE

The study was designed to determine the cytotoxic effect of gallic acid (GA), obtained by the hydrolysis of tannins, on mice TM4 Sertoli cells apoptosis.

METHODS

In the present study, non-tumorigenic mice TM4 Sertoli cells were treated with different concentrations of GA for 24 h. After treatment, cell viability was evaluated using WST-1, mitochondrial dysfunction, cells apoptosis and necrosis was detected using JC-1, Hoechst 33342 and propidium iodide staining. The expression levels of Cyclin B1, proliferating cell nuclear antigen (PCNA), Bcl-2-associated X protein (BAX), and Caspase-3 were also detected by quantitative real-time polymerase chain reaction and Western-blotting.

RESULTS

The results showed that 20 to 400 μM GA inhibited viability of TM4 Sertoli cells in a dose-dependent manner. Treatment with 400 μM GA significantly inhibited PCNA and Cyclin B1 expression, however up-regulated BAX and Caspase-3 expression, caused mitochondrial membrane depolarization, activated Caspase-3, and induced DNA damage, thus, markedly increased the numbers of dead cells.

CONCLUSION

Our findings showed that GA could disrupt mitochondrial function and caused TM4 cells to undergo apoptosis and necrosis.

Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates

Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% dehydrated alfalfa (CON, n = 8) or cardoon meal (CMD, n = 7). Furthermore, the antioxidant activity of a phenolic-rich cardoon meal extract (1.32 GAE mg/ml) was examined in muscle homogenates (0, 0.5, 1, 5% v/w) subjected to iron/ascorbate-induced oxidation. Feeding CMD did not affect lamb performances and carcass traits but reduced (P < 0.05) the vaccenic and rumenic acids and increased stearic acid in muscle. Lipid oxidation was higher in raw meat from the CMD-fed lambs after 7 days of storage (P < 0.05). Feeding CMD did not affect the colour stability of raw meat and the oxidative stability of cooked meat and of muscle homogenates incubated with pro-oxidant catalysts. Adding 5% cardoon extract in muscle homogenates increased (+114.3%; P = 0.03) the total phenolic content and reduced (-77.6%; P < 0.01) lipid oxidation, demonstrating the antioxidant potential of compounds present in cardoon meal.

Reducing oxidative toxicity of L-dopa in combination with two different antioxidants: an essential oil isolated from Rosa Damascena Mill., and vitamin C

•

To avoid L-dopa side effects it’s administration is delayed.

•

Natural antioxidants have wide range of medicinal properties.

•

The natural antioxidants might inhibit oxidation and toxin formation.

•

The L-dopa use with antioxidants, may be a necessary approach in modern PD therapy.

Parkinson disease (PD) is a multifactorial disease that takes a leading place among contemporary frequent diseases of the central nervous system (CNS) with not well-established mechanism. One of the most popular and effective therapy for patients with PD is Levodopa (L-dopa), but clinical effect of the drug diminished by motor complications resulting from prolonged treatment. Due to the L-dopa neurotoxic effect in the disease treatment, the L-dopa administration is delayed as long as possible in order to avoid side effects. In addition, combining L-dopa therapy with antioxidants, may decrease side-effects and provide symptomatic relief. The aim of the current research was to explore the possibility to reduce the oxidative stress (OS) induced by the L-dopa after its combining with two different antioxidants an essential oil isolated from Rosa damascena Mill., and vitamin C through experimental model of healthy mice. For this purpose, some oxidative stress indicators were evaluated - the lipid and protein oxidation end products – such as lipid peroxidation products measured as malondialdehyde (MDA) levels, protein carbonyl content (PCC), and advanced glycation end products (AGEs) in blood plasma of the experimental mice. For this purpose, was studied blood isolated from healthy mice after i.p. treatment with L-dopa (100 mg/kg). The groups with combining therapy were pre-treated first with Ascorbic acid (400 mg/kg), Rose oil (400 mg/kg). Statistically significant increased MDA levels, PCC and AGEs were found in the blood L-dopa treated mice compared to the controls, while the same parameters were significantly decreased in group pre-treated with antioxidants compared to the same controls. As a conclusion, the studied antioxidants can protect organisms from induced L-dopa oxidative toxicity and may play a key role in end products protection.

Agro-Food Byproducts as a New Source of Natural Food Additives

Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.

Quality characteristics of pork loin cured with green nitrite source and some organic acids

This study was conducted to improve the quality characteristics of cured meat with natural nitrite. Control and treatment were conducted as follows: nitrite free, marinated with sodium nitrite and ascorbic acid, marinated with only fermented spinach (FS), and marinated with FS adding ascorbic acid, malic acid, citric acid, and tartaric acid. Treatments were pickled with regulated brine (8% salt and 0.08% nitrite). Cured meat with FS adding ascorbic acid, malic acid, and citric acid had higher redness values than sodium nitrite with ascorbic acid on cooked meat. There was a positive effect on lipid oxidation except for citric acid. Protein degradation appeared more in malic acid and tartaric acid treatment than others. Residual nitrite level was lower when adding organic acids. Among various organic acid, ascorbic acid had the highest efficient on quality properties of cured meat. Thus, ascorbic acid was a proper ingredient when curing meat product.

The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage

The effect of oil-soluble rosemary extract, sodium erythorbate and their mixture, and the influence of packaging method (air and vacuum packaging) on the quality of cooked turkey meatballs stored at -20 ℃ was determined. The smallest changes in malondialdehyde content were observed in samples with the addition of the natural antioxidant regardless of the packaging method. The mixture of synthetic and natural antioxidants was more effective in retarding lipid oxidation than the synthetic antioxidant, and more desirable results were observed in vacuum-packaged samples than in air-packaged samples. The samples with the addition of oil-soluble rosemary extract were characterised by lower intensity of red colour, but this parameter was more stable during frozen storage. The results of a sensory analysis revealed that the application of oil-soluble rosemary extract with or without sodium erythorbate significantly inhibited the development of warmed-over flavour in cooked poultry products.

Hop Compounds: Extraction Techniques, Chemical Analyses, Antioxidative, Antimicrobial, and Anticarcinogenic Effects

Hop plants comprise a variety of natural compounds greatly differing in their structure and properties. A wide range of methods have been developed for their isolation and chemical analysis, as well as for determining their antioxidative, antimicrobial, and antigenotoxic potentials. This contribution provides an overview of extraction and fractionation techniques of the most important hop compounds known for their health-promoting features. Although hops remain the principal ingredient for providing the taste, stability, and antimicrobial protection of beer, they have found applications in the pharmaceutical and other food industries as well. This review focuses on numerous health-promoting effects of hops raging from antioxidative, sedative, and anti-inflammatory potentials, over anticarcinogenic features to estrogenic activity. Therefore, hops should be exploited for the prevention and even healing of several prevalent diseases like cardiovascular disorders and various cancer types. New ideas for future studies on hops are finally presented: computational investigations of chemical reactivities of hop compounds, nanoencapsulation, and synergistic effects leading to a higher bioavailability of biologically active substances as well as the application of waste hop biomass from breweries for the production of high-added-value products in accordance with the biorefinery concept.

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.

Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.

Practical use of natural antioxidants in meat products in the U.S.: A review

Historically, meat and poultry processors in the U.S. have relied on the use of synthetic antioxidants like butylated hydroxyanisole, butylated hydroxytoluene, tert-butylhydroquinone, and propyl gallate, as well as tocopherols to prevent lipid and protein oxidation. There is a trend towards utilizing natural antioxidants as replacements for synthetic ones. Some processors are already using multi-functional ingredients, such as rosemary and oregano, approved for use as spices and natural flavors to curb oxidation. Yet, there are still other ingredients that have not been applied in this fashion. Spices and natural flavors can often be incorporated in products that have defined statements of identity or composition. Further, these ingredients allow the processor to transition to a clean label without compromising the shelf life and quality of the products. Spices and natural flavors may have higher minimum effective concentrations than their synthetic counterparts, but they will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention.

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Purpose

The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods.

Design/methodology/approach

Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions.

Findings

Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage.

Originality/value

Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

Effects of dietary supplementation with polyphenols on meat quality in Saanen goat kids

Background

Diet supplementation with polyphenols is a novel strategy to improve meat quality in livestock, by preventing oxidative deterioration of lipids and protein. Polyphenols have beneficial effects on both human and animal health and can be obtained from several sources, such as olive mill wastewaters (OMWW). These are severe environmental pollutants and therefore may be recycled and utilized in other sectors. The aim of this study was to evaluate growth performance, meat characteristics, fatty acid composition, antioxidant status, different forms of myoglobin and malondialdehyde formation in kids who received a diet supplemented with polyphenols obtained from OMWW. Weaned goat kids (n = 18) were divided into two homogenous groups: control (C) group (n = 9) received a fattening standard diet while the other group (n = 9) received the same diet, supplemented with 3.2 mg/day of polyphenols powder extract (PE group). Average daily gain (ADG) was calculated 10 days apart throughout the study. After 78 days, the kids were slaughtered and pH and carcass yield were evaluated. Longissimus thoracis et lumborum muscle was collected and utilized for chemical analysis, meat quality evaluation and oxidative stability.

Results

No differences were recorded in ADG, carcass weight, pH and dressing between the two groups. Furthermore a similar meat proximate composition, texture and color was observed. Dietary polyphenols supplementation significantly (P < 0.01) decreased short chains (<C12:0) (2.93 + 0.50 and 0.35 + 0.40 g/100 g of fatty acids, for C and PE Group, respectively), and saturated (49.22 ± 2.39 and 39.51 ± 1.95 g/100 g, in C and PE Group, respectively) fatty acids. Furthermore, a higher (P < 0.05) proportion of monounsaturated (34.35 ± 2.84 and 42.22 ± 2.32 g/100 g, in C and PE Group, respectively) fatty acids was recorded. Malondialdehyde formation was significantly (P < 0.05) lower in PE compared to C Group (0.25 ± 0.005 and 0.15 ± 0.005, in C and PE Group, respectively).

Conclusions

Polyphenols dietary supplementation has positive effects on kid meat, improving fatty acid profile and reducing malondialdehyde contents. Furthermore the utilization of OMWW as the source of polyphenols may represent an innovative strategy to re-utilize agri-food industry wastes.

Inhibition effects of flavonoids on 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline formation and alkoxy radical scavenging capabilities of flavonoids in a model system

BACKGROUND

Heterocyclic aromatic amines (HAAs) have been considered as carcinogenic and mutagenic chemicals generated during thermal processing of protein-rich foods that can be inhibited by some flavonoids. Free radical scavenging is a major characteristic of flavonoids.

RESULTS

The half-maximal inhibitory concentration (IC₅₀ ) values of nine flavonoids were determined by evaluating their capacity to inhibit 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) formation in a model system. The results of the 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) test validated that MeIQx and 7,8-DiMeIQx formed via a free radical pathway. Electron spin resonance (ESR) spectroscopic analysis with spin trapping (α-(4-pyridyl N-oxide)-N-tert-butylnitrone (POBN) spin adduct, a_N  = 15.2 G and a_H  = 2.7 G) revealed that an alkoxy radical was the generated intermediate. The scavenging capacities of the nine flavonoids on alkoxy radicals were then evaluated based on the ESR spectra of the POBN spin adducts.

CONCLUSION

The weak correlation between the alkoxy radical scavenging capacities and IC₅₀ of the flavonoids suggested that their inhibitory activity against MeIQx and 7,8-DiMeIQx formation operates by a more complex mechanism than simply scavenging alkoxy radicals. © 2017 Society of Chemical Industry.

Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration

BACKGROUND

Following public concern on the use of synthetic food antioxidants, there is an increasing demand for the application of mixed or purified natural antioxidants to maintain quality of meat products quality during storage. The aim of this research was to investigate the effect of ethanolic extract of hawthorn berry, compared to butylated hydroxylanisole (BHA), on lipid peroxidation, myoglobin oxidation, protein electrophoresis pattern, consistency and firmness of minced pork during refrigeration at 4 °C, and to identify the relationship between chemical modifications and consistency variation.

RESULTS

After 6 days of refrigeration it was found that the thiobarbituric acid reactive substances value of minced pork containing 200 mg GAE kg^-1 total phenolics in minced meat (200 HP) was significantly lower (0.1543 ± 0.006 mg) compared to BHA-treated meat. The ratio of oxymyoglobin to metmyoglobin in treated minced pork was respectively 0.845 for 200 HP and 0.473 for BHA-treated minced meat. Concentrations of 100 HP or 300 HP will generate statistically higher firmness than BHA in minced pork.

CONCLUSION

Hawthorn berry ethanolic extract was more effective than BHA in reducing lipid oxidation and protein degradation, for maintaining firmness and consistency of minced pork during 6 days of refrigeration at 4 °C. © 2017 Society of Chemical Industry.

Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed

The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.

Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract

This study aimed at evaluating the effect of Oregano vulgaris extract supplementation of heavy pig diet on the microbiological, chemical-physical and sensory characteristics of Fabriano salami. Fabriano salamis were produced processing meat derived from pigs belonging to two dietary groups of 16 pigs each: CTRL group fed a commercial pelleted feed, and OR group fed the CTRL diet integrated with 0.2% of oregano extract. Ten salamis per group were collected at 0, 7, 20 and 45 days of ripening and analysed for total viable count, enumeration of Enterobacteriaceae, Enterococcus spp, coagulase negative and positive staphylococci, Lactobacillus spp., Lactococcus spp., presence of Salmonella spp. and Listeria monocytogens, pH, water activity (a^w) and colour (CIE L*a*b* colour system). At the end of the ripening (day 45) chemical composition (AOAC, 1990), total antioxidant capacity (ORAC_FL), thiobarbituric reactive substances (TBARS), total phenolic content (TPC) (Folin-Ciocalteu method) and consumer tests were performed. The integration of oregano extract in pig diets did not interfere with the microbial evolution, chemical composition, pH and a_w. After 20 days of ripening the OR salami were redder then CTRL samples, which were also yellower at the end of ripening. Furthermore, the diet has significantly improved the oxidative status, the polyphenolic content and antioxidant power in OR salami. The consumers gave a higher score to OR salami in informed condition.

Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat

Hydroxytyrosol (HXT) is a phenolic compound drawn from the olive tree and its leaves as a by-product obtained from the manufacturing of olive oil. It is considered the most powerful antioxidant compound after gallic acid and one of the most powerful antioxidant compounds between phenolic compounds from olive tree followed by oleuropein, caffeic and tyrosol. Due to its molecular structure, its regular consumption has several beneficial effects such as antioxidant, anti-inflammatory, anticancer, and as a protector of skin and eyes, etc. For these reasons, the use of HXT extract is a good strategy for use in meat products to replace synthetics additives. However, this extract has a strong odour and flavour, so it is necessary to previously treat this compound in order to not alter the organoleptic quality of the meat product when is added as ingredient. The present review exposes the health benefits provided by HXT consumption and the latest research about its use on meat. In addition, new trends about the application of HXT in the list of ingredients of healthier meat products will be discussed.

Dual Effects of Creatinine on the Formation of 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]pyridine (PhIP)

Creatinine was found to not only act as a precursor of 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation but also inhibit PhIP formation in a creatinine/phenylalanine model system. The dual mechanistic effects of creatinine on PhIP formation were then investigated in a model system. Adducts of creatinine-PhIP were detected by quadrupole-time-of-flight mass spectrometry and were found to be a likely explanation for the substantial decrease in the yield of PhIP when excess creatinine was supplied. Structures of probable adducts were predicted in molecular docking studies, which showed that hydrogen bonds were formed between creatinine and PhIP in 1:1 and 2:1 ratios. Furthermore, the active sites during creatinine-PhIP adduct formation (the primary amino groups [N² -] and sp² nitrogen atoms [N³ ] of creatinine and PhIP) match the active sites of PhIP metabolism and adducts of PhIP/lipid-derived reactive carbonyls. This verifies that creatinine inhibits PhIP production via the formation of adducts with hydrogen bonds at the N² and N³ sites.

PRACTICAL APPLICATION

This study enhances the understanding of how creatinine affects PhIP formation, reveals a new PhIP inhibition mechanism, and will be useful for developing technology to control PhIP formation during food processing.

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.

Vaccinium meridionale Swartz extracts and their addition in beef burgers as antioxidant ingredient

BACKGROUND

Vaccinium meridionale Swartz (mortiño) constitutes a source of bioactive phytochemicals, but reports related to its efficient and green production are scarce. In this study, pressurized liquid extraction (PLE) and ultrasound-assisted extraction of mortiño were compared. Total phenolic content (TPC) and antioxidant capacity (ABTS^•+ ) were determined. Beef burgers with 20 g kg^-1 of mortiño (MM) or its PLE extract (ME) were manufactured. Lipid oxidation (TBARS) and instrumental color changes were measured after refrigerated storage.

RESULTS

High TPC (up to 72 g gallic acid equivalent kg^-1 extract) was determined in mortiño extracts, which was positively correlated with antioxidant activity. TBARS values of beef burgers containing either MM or ME did not change after refrigerated storage, whereas lipid oxidation of control burgers increased significantly. The color of burgers with added MM or ME was different (lower b* and a* values) from that of control burgers. However, the evolution of color after storage was similar between control and ME samples.

CONCLUSION

Mortiño extracts with high TPC can be obtained by PLE. Both mortiño and its PLE extract are able to control lipid oxidation of beef burgers, but the extract is preferred from the color quality point of view. © 2017 Society of Chemical Industry.

Consumer acceptability of beef from two sexes supplemented with essential oil mix

Essential oils are natural extracts from plants which can be included in cattle diets as an alternative to additives, such as ionophores, to improve the shelf life of meat. The aim of this study was to evaluate the sensory acceptability of meat from 57 crossbred (1/2 Angus–1/2 Nellore) animals of different sexes [heifers n = 30, and young bulls n = 27], finished in feedlot with isoenergetic and isonitrogenous diets, which differed in the level of supplementation (0.0, 3.5 or 7.0 g/animal/day) with a commercial mix of essential oils (Mixoil®) from seven plants: oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange. The Longissimus thoracis muscle, aged for 24 h, was evaluated by 120 consumers who scored tenderness acceptability, flavour acceptability and overall acceptability using a hedonic 9-point scale. The inclusion of essential oils affected tenderness acceptability and flavour acceptability (P ≤ 0.01), with a tendency (P < 0.10) for overall acceptability. Meat from heifers was more appreciated by consumers than that from young bulls in all attributes (P ≤ 0.001), however, different groups of consumers had different preferences. The inclusion of a mix of essential oils in beef diets was well accepted by consumers, and could improve the acceptability of meat from young bulls, when is added at a concentration of 3.5 g/animal/day during the last 4 months of fattening.

Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions

The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked vs. non-smoked) and salt content (4.5% vs. 3.4%), and compared with two commercial samples of regular pork meat coppa. Samples were evaluated under blind or informed conditions by 202 consumers, who had to rate their liking and to answer a check-all-that-apply question. Sheep and pork meat coppa samples did not largely differ in their overall liking in both experimental conditions. Smoking and high salt content significantly increased consumers' hedonic perception of sheep meat coppa. The information included in the labels did not modify consumer hedonic perception but influenced their sensory description, particularly for the terms related to the type of meat used in their manufacture. Results indicate positive market opportunities for sheep meat coppa in the Brazilian market.

Effects of Long-Term Protein Restriction on Meat Quality, Muscle Amino Acids, and Amino Acid Transporters in Pigs

This study aimed to investigate the long-term effects of protein restriction from piglets to finishing pigs for 16 weeks on meat quality, muscle amino acids, and amino acid transporters. Thirty-nine piglets were randomly divided into three groups: a control (20-18-16% crude protein, CP) and two protein restricted groups (17-15-13% CP and 14-12-10% CP). The results showed that severe protein restriction (14-12-10% CP) inhibited feed intake and body weight, while moderate protein restriction (17-15-13% CP) had little effect on growth performance in pigs. Meat quality (i.e., pH, color traits, marbling, water-holding capacity, and shearing force) were tested, and the results exhibited that 14-12-10% CP treatment markedly improved muscle marbling score and increased yellowness (b*). pH value (45 min) was significantly higher in 17-15-13% CP group than that in other groups. In addition, protein restriction reduced muscle histone, arginine, valine, and isoleucine abundances and enhanced glycine and lysine concentrations compared with the control group, while the RT-PCR results showed that protein restriction downregulated amino acids transporters. Mechanistic target of rapamycin (mTOR) signaling pathway was inactivated in the moderate protein restricted group (17-15-13% CP), while severe protein restriction with dietary 14-12-10% CP markedly enhanced mTOR phosphorylation. In conclusion, long-term protein restriction affected meat quality and muscle amino acid metabolism in pigs, which might be associated with mTOR signaling pathway.

Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger)

Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity, microbiological growth and sensory evaluation during storage time of seven days at 4°C as function of three formulations as only meat (control, B) and meat added with ginger powder at the percentage of 1 and 2% (BG1 and BG2). BG1 and BG2 were less redness than control ones with incremented yellow hue. These modifications in color parameters did not modify sensory characteristics of burgers. PUFA were incremented (both PUFAω3 and PUFAω6) by the addition of ginger. Furthermore, BG1 and BG2 burgers showed to be less sensitive to lipid oxidation and to possess an increase in antioxidant capacity. Microbial growth evaluation of total aerobic count and Pseudomonas spp. showed that ginger powder delayed in time the bacterial contamination. Results highlighted that the presence of ginger led to an enhanced shelf life and health characteristics of burgers (increasing peroxidisability, ratio hypocholesterolemic/hypercholesterolemic and ratio ω3/ω6; reducing atherogenicity and thrombogenicity).

Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

BACKGROUND

Current day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic acid on the quality characteristics, antioxidant status, fatty acid profile, and sensory attributes of chicken nuggets.

METHODS

Six types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with wheat germ oil (WGO), which is a rich natural source of α-tocopherol (AT), diet with added AT or α-lipoic acid (ALA), diet with a combination of either ALA and WGO (ALA + WGO) or ALA and synthetic AT (ALA + AT). ALA has great synergism with synthetic as well as natural AT (WGO).

RESULTS

The diet with WGO and ALA showed the best potential with respect to both antioxidant activity and total phenolic content. HPLC results revealed that the chicken nuggets made from WGO + ALA group showed maximum deposition of AT and ALA. The stability of the nuggets from control group was found to be significantly lower than that of nuggets from the WGO + ALA group. Total fatty acid content too was higher in the nuggets from this group. The poly unsaturated fatty acids (PUFA) were found to be higher in the nuggets from the groups fed with a combination of natural and synthetic antioxidants.

CONCLUSION

It is concluded that the combination of natural and synthetic antioxidants in the animal feed exerts a synergistic effect in enhancing the stability and quality of chicken nuggets.