Plant extracts as natural antioxidants in meat and meat products

Protective potential of onion eco-extract: safeguarding chicken patties from oxidative deterioration

Onions contain valuable phytochemical compounds, including quercetin derivatives. This study explores the potential of onion extract as a natural additive in chicken patties. The optimized conditions involved sonication at 80% for 5 min with a 75% ethanol concentration. The onion extract exhibited total phenolic and flavonoid compound values of 255.63 mg GAE g-1 DR and 196.87 mg QE g-1 DR, respectively. The antioxidant activity of the onion extract was characterized by an IC50 of 12.74 µg/mL. This onion extract was dominated by quercetin derivatives (quercetin 4'-O-β-glycoside and quercetin-3-O-β-glycoside and quercetin-3,4'-O-β-diglycoside). Chicken patties treated with 2% onion extract exhibited superior pH stability, lowest thiobarbituric acid reactive substances level (0.40 mg/kg) and peroxide index (0.77 mEq O2/kg meat) and maintained color stability. Comparative analysis with BHT demonstrated the efficacy of onion extract in reducing lipid oxidation. These findings highlight the potential of a 2% onion extract as effective ingredient for enhancing the quality of chicken products.

The Impact of Plant Additives on the Quality and Safety of Ostrich Meat Sausages

Ostrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance of sausages prepared from ostrich meat. A series of microbiological and chemical analyses (including, inter alia, content of biogenic amines, heavy metals, and bioactive compounds) of the products as well as their sensory evaluation was performed to verify this claim. The microflora of all sausages was dominated by lactic acid bacteria. The biggest threat to consumers' health could be connected to the presence of biogenic amines formed through the enzymatic activity of lactic acid bacteria. The sausages with plant additives had better antioxidative and anti-inflammatory properties and lower fat oxidation-these features were correlated with the presence of vitamin C. Sausages with plant additives had a higher acceptability in terms of taste and smell.

Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork

The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of L* and a*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.

The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage

Sausage is susceptible to oxidative changes in lipids and microbial spoilage due to the presence of water, fat, protein, and vitamins. Bee pollen (BP) as a source of potential antioxidants and antibacterial compounds can effectively prevent lipid peroxidation and microbial spoilage in meat products. The aim of the present study was to investigate the antibacterial and antioxidant activities of BP and the effects of nano/microparticles of bee pollen extract (n/m BP) at a concentration of 125 and 250 mg/100 g meat on the oxidative stability and microbial growth of high-fat sausage during 30 days of storage at 4°C. The formation of BP particles in the nano/micro range was confirmed by scanning electron microscopy. High concentrations of total phenolic compounds (28.26 ± 0.10 mg GAE/g BP) with antioxidant activity (EC50 = 5.4 ± 0.07 mg/mL) were detected in BP. Based on the microdilution assay, the minimum inhibitory concentration of n/m BP for all test bacteria was 1000 (μg/mL) and the minimum bactericidal concentration of n/m BP was 2000 (μg/mL) for Staphylococcus aureus and Bacillus cereus and 4000 (μg/mL) for Escherichia coli and Pseudomonas aeruginosa. The n/m BP treatment (250 mg/100 g meat) showed a higher pH value (p < .05) and lower TBARS values (p < .05) than the ascorbic acid treatment (100 mg/100 g meat) and the control during the storage period. The microbial analysis showed that the addition of n/m BP led to a significant decrease (p < .05) in the total bacterial count, coliforms, S. aureus, and fungal population compared to the other samples. The results show that the addition of n/m BP (125 mg/100 g) can improve the texture, taste, and overall acceptability of the sausage compared to the control sample. In conclusion, this study suggests that BP can replace synthetic antioxidants in high-fat sausages at the nano/microparticle level.

Dietary supplementation with Neolamarckia cadamba leaf extract improves broiler meat quality by enhancing antioxidant capacity and regulating metabolites

This study was to evaluate the effect of supplementing the diet of broilers with Neolamarckia cadamba leaf extract (NCLE) on meat quality by evaluating antioxidant parameters and the expression of genes in the p38 mitogen-activated protein kinase/nuclear factor-erythroid 2-related factor 2/antioxidant responsive element (p38 MAPK/Nrf2/ARE) signaling pathway, coupled with LC-MS-based metabolomic analysis. A total of 480 one-day-old male broilers were randomly allocated to four treatment groups-a control (CON) group, which was fed a basal diet, and three NCLE treatment groups, which were fed the basal diet supplemented with 100, 200, or 400 mg/kg NCLE (N1, N2, and N3 groups, respectively) for 42 d. Compared with the CON group, meat quality was improved in the N2 and N3 groups, as evidenced by the higher pH45min (P < 0.05) and lower shear force (P < 0.05) in breast muscle (BM) and lower drip loss at 48 h (P < 0.05) in leg muscle (LM). Moreover, BM antioxidant capacity was significantly enhanced in the N3 group, characterized by an increase in the total antioxidant capacity (T-AOC), the concentrations of glutathione peroxidase (GSH-Px) and catalase (CAT), and the relative mRNA expression of p38 MAPK, extracellular-signal regulated kinase (ERK1/2), c-Jun N-terminal kinase (JNK), Nrf2, CAT, and GSH-Px (P < 0.05). Similarly, LM in the N3 group displayed higher T-AOC, increased GSH-Px and CAT concentrations, reduced malonaldehyde contents (P < 0.05), and upregulation of the relative mRNA levels of JNK, Nrf2, heme oxygenase, CAT, and superoxide dismutase (SOD) (P < 0.05). Metabolomics analysis revealed that D-arabinono-1,4-lactone and lyso-PAF C-16-d4 were negatively correlated with shear force and cooking loss (P < 0.05) and displayed increased abundance in BM of the N3 group. L-Serine levels were upregulated while D-fructose 1,6-diphosphate contents were downregulated in the three NCLE groups. Finally, the differential metabolites in both BM and LM were involved in amino acid metabolism pathways. Our results indicated that NCLE supplementation improved meat quality by enhancing antioxidant enzyme activities, promoting the expression of genes in the p38 MAPK/Nrf2/ARE signaling pathway, and regulating amino acid metabolism. The optimal NCLE concentration was found to be 400 mg/kg.

Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition

This study examined the effects of cooking methods (boiling, steaming, pan-frying, oven-roasting, and microwave cooking) and turmeric powder (TP) addition on the physicochemical properties and oxidative stability of fish balls. Higher cooking temperatures increased moisture evaporation. Pre-cooking before freezing reduced hydroperoxide and malondialdehyde levels in fish balls over 4 months of storage, especially noticeable in boiled, pan-fried, and oven-roasted fish balls. Additionally, TP addition significantly improved the total reducing capacity of the fish balls, an effect that persisted even after cooking. Consequently, hydroperoxide and malondialdehyde levels decreased during storage, with a more pronounced effect observed in steamed and microwave-cooked fish balls. Principal component analysis identified distinct clusters based on cooking methods and TP addition, categorizing the fish balls into three groups, and highlighting the complex interplay between these two factors. These findings offer valuable insights into extending the shelf life of fish balls through optimized antioxidant and cooking methods.

Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage-A Model Approach

Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 °C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p ≤ 0.05, R2 > 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p ≤ 0.05) higher content of caffeine (3114.8 ± 50.0 and 3148.1 ± 13.5 mg/100 g) and 5-CQA (6417.1 ± 22.0 and 6706.4 ± 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 ± 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 ± 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.

Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers

The aim of this study was to evaluate the growth performance, fermentation indices and meat quality of Sussex steers fed totally mixed rations that composed of graded inclusion levels of Napier grass (NP). Three experimental diets designated as diet 1 (0.0 g kg-1 NP: Control), diet 2 (300 g kg-1 NP grass) and diet 3 (600 g kg-1 NP) were formulated. Twenty-four male steers aged 8 months with an average body weight of 185.0 ± 30 kg were used. In a completely randomized design, the animals were allocated to the diets and fed for 120 days. Dietary NP inclusion reduced (P < 0.05) the animals' average daily gain and increased the feed efficiency. The steers' daily feed intake and final body weight decreased (P < 0.05) with a 600 g kg-1 inclusion level. The fermentation indices were not affected (P > 0.05) by the inclusion. While the inclusion reduced (P < 0.05) warm muscle temperature, it had no effect (P > 0.05) on carcass dressing percentage, warm and cold initial and ultimate pH. However, 600 g kg-1 inclusion level reduced (P > 0.05) warm and cold carcass weights. Meat physical attributes, moisture characteristics and tenderness were not affected (P > 0.05) by dietary treatments, except for the 7-days aged meat thaw loss, which increased at 600 g kg-1 inclusion level. Inclusion of 300 g kg-1 increased meat protein and fat, but dry and organic matter contents decreased with increasing inclusion levels. Dietary inclusion of NP grass up to 300 g kg-1 in steers' diets improved feed intake, carcass traits and yielded meat high in protein and fat.

Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review

Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in meat-based products. These synthetic additives are employed in the preparation of fermented meat foods to improve quality characteristics and microbiological safety, develop distinct flavours and red-colour stability, and counteract lipid oxidation. Nitrites also display significant bacteriostatic and bactericidal action against spoilage microorganisms and foodborne pathogens (such as Clostridium botulinum and Listeria monocytogenes). However, meat curing is currently under scrutiny because of its links to cardiovascular diseases and colorectal cancer. Based on the current literature, this review provides recent scientific evidence on the potential utilisation of coagulase-negative staphylococci (CNS) as nitrate and nitrite substitutes in meat-based foods. Indeed, CNS are reported to reproduce the characteristic red pigmentation and maintain the typical high-quality traits of cured-meats, thanks to their arginine degradation pathway, thus providing the nitrite-related desirable attributes in cured meat. The alternative strategy, still based on the NOS pathway, consisting of supplementing meat with arginine to release nitric oxide (NO) and obtain a meat characterised by the desired pinkish-red colour, is also reviewed. Exploiting NOS-positive CNS strains seems particularly challenging because of CNS technological adaptation and the oxygen dependency of the NOS reaction; however, this exploitation could represent a turning point in replacing nitrates and nitrites in meat foods.

Modulatory effects of dietary prickly pear (Opuntia ficus-indica) peel on high salinity tolerance, growth rate, immunity and antioxidant capacity of Nile tilapia (Oreochromis niloticus)

This study evaluated the effects of prickly pear (Opuntia ficus-indica) peel (PPP) on salinity tolerance, growth, feed utilization, digestive enzymes, antioxidant capacity, and immunity of Nile tilapia (Oreochromis niloticus). PPP was incorporated into four iso-nitrogenous (280 g kg-1 protein) and iso-energetic (18.62 MJ kg-1) diets at 0 (PPP0), 1 (PPP1), 2 (PPP2), and 4 (PPP4) g kg-1. Fish (9.69 ± 0.2 g) (mean ± SD) were fed the diets for 75 days. Following the feeding experiment, fish were exposed to a salinity challenge (25‰) for 24 h. Fish survival was not affected by the dietary PPP inclusion either before or after the salinity challenge. Fish fed the PPP-supplemented diets showed lower aspartate aminotransferase, alanine aminotransferase, cortisol, and glucose levels compared to PPP0, with the lowest values being observed in PPP1. Fish fed dietary PPP had higher growth rates and feed utilization than PPP0. Quadratic regression analysis revealed that the best weight gain was obtained at 2.13 g PPP kg-1 diet. The highest activities of protease and lipase enzymes were recorded in PPP1, while the best value of amylase was recorded in PPP2, and all PPP values were higher than PPP0. Similarly, PPP1 showed higher activities of lysozyme, alternative complement, phagocytic cells, respiratory burst, superoxide dismutase, glutathione peroxidase and catalase, and lower activity of malondialdehyde than in PPP0. Further increases in PPP levels above 2 g kg-1 diet led to significant retardation in the immune and antioxidant parameters. Thus, the inclusion of PPP at about 1 to or 2 g kg-1 diet can improve stress tolerance, immunity, and antioxidant capacity in Nile tilapia.

Preparation and characterization of biodegradable food packaging films using lemon peel pectin and chitosan incorporated with neem leaf extract and its application on apricot fruit

The present study aims to develop and characterize biodegradable packaging films from lemon peel-derived pectin and chitosan incorporated with a bioactive extract from neem leaves. The films (PCNE) contained varying concentrations of neem leaf extract and were comprehensively assessed for their physical, optical, mechanical, and antimicrobial attributes. The thickness, moisture content, water solubility, and water vapor permeability of the biodegradable packaging films increased with the increasing concentration of neem leaf extract. Comparatively, the tensile strength of the films decreased by 42.05 % compared to the control film. The Scanning Electron Microscopy (SEM) confirmed that the resultant blended pectin-chitosan films showed a uniform structure without cracks. Furthermore, the analysis targeting Staphylococcus aureus and Aspergillus niger indicated that the films had potent antimicrobial activity. Based on these results, the optimum films were selected and subsequently applied on apricot fruits to increase their shelf life at ambient temperature. The findings, after examining factors such as colour, firmness, total soluble solids, shrinkage, weight loss, and appearance, concluded that the apricots coated by PCNE-5 had the most delayed signs of spoilage and increased their shelf life by 50 %. The results showed the potential applicability of lemon peel pectin-chitosan-neem leaf extract blend films in biodegradable food packaging.

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

Evaluating the Incorporation of Myrtus communis L. Leaves Infusion in Alginate-Based Films and Spheres to Enhance the Oxidative Stability of Oil-in-Water Emulsions

Myrtus communis L. is a species of the Myrtaceae family that is found in the Mediterranean region, and it is traditionally recognized for its importance and different uses. The objective of this study was to determine the effect of M. communis L. leaf extract (MCLE), which was incorporated directly into alginate spheres and films, on preserving oil-in-water emulsions from oxidation. For this purpose, the solvent extraction (with ethanol at 40, 60, and 80%) of the antioxidant compounds was optimized (total phenolic compounds (TPCs) and total flavonoid content (TFC)) along with the scavenging activity. The best condition for the extraction corresponded with 60% ethanol (MCLE60), with a TPC of ~66.06 g GAE/L and a TFC of ~18.91 g QE/L, which was selected for use in the following assays. MCLE60 showed a considerable radical scavenging activity (24.85 mmol TE/L in FRAP, 28.75 mmol TE/L in DPPH, 30.61 mmol TE/L in ABTS, and 14.94 mmol TE/L in ORAC), which was probably due to its content in the phenolic compounds arbutin (122.08 mg/L), epicatechin (73.89 mg/L), sinapic acid (51.85 mg/L), and gallic acid (36.72 mg/L). The oil-in-water emulsions with the MCLE60 spheres showed the best oxidative stability (TBARS ~2.64 mg MDA/kg of emulsion, PV ~35.7 meq hydroperoxides/kg of emulsion) in comparison to the control. The film was also able to protect the emulsion from oxidation for more than a week at 30 °C (TBARS ~1.9 mg MDA/kg of emulsion). The alginate films with MCLE60 presented an important release of phenolic compounds in water and acetic food simulants, while in both ethanol simulants, the release of TPC remained more stable over time. Thus, this study highlights the potential uses of MCLE as a natural ingredient for emulsion oxidative preservation and the production of alginate delivery systems (spheres and films).

The Potential Effects of Dietary Antioxidants in Obesity: A Comprehensive Review of the Literature

Obesity has become a global health concern, with its prevalence steadily increasing in recent decades. It is associated with numerous health complications, including cardiovascular diseases, diabetes, and certain types of cancer. The aetiology of obesity is multifactorial, involving genetic, environmental, and lifestyle factors. In recent years, oxidative stress has emerged as a potential contributor to obesity and its related metabolic disorders. Dietary antioxidants, which can counteract oxidative stress, have gained significant attention for their potential role in preventing and managing obesity. This comprehensive review aims to explore the impact of dietary antioxidants on obesity and its associated metabolic dysregulations, discussing the underlying mechanisms and highlighting the potential therapeutic implications.

Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles

Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F-T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F-T cycles (p < 0.05). With the times of F-T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F-T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F-T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F-T cycles.

Recent progress and treatment strategy of pectin polysaccharide based tissue engineering scaffolds in cancer therapy, wound healing and cartilage regeneration

Natural polymers and its mixtures in the form of films, sponges and hydrogels are playing a major role in tissue engineering and regenerative medicine. Hydrogels have been extensively investigated as standalone materials for drug delivery purposes as they enable effective encapsulation and sustained release of drugs. Biopolymers are widely utilised in the fabrication of hydrogels due to their safety, biocompatibility, low toxicity, and regulated breakdown by human enzymes. Among all the biopolymers, polysaccharide-based polymer is well suited to overcome the limitations of traditional wound dressing materials. Pectin is a polysaccharide which can be extracted from different plant sources and is used in various pharmaceutical and biomedical applications including cartilage regeneration. Pectin itself cannot be employed as scaffolds for tissue engineering since it decomposes quickly. This article discusses recent research and developments on pectin polysaccharide, including its types, origins, applications, and potential demands for use in AI-mediated scaffolds. It also covers the materials-design process, strategy for implementation to material selection and fabrication methods for evaluation. Finally, we discuss unmet requirements and current obstacles in the development of optimal materials for wound healing and bone-tissue regeneration, as well as emerging strategies in the field.

Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.

Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study

The aim of this study was to assess the antioxidant and inhibiting (ACE-I, DPP IV, and alpha-glucosidase) potential of canned meat featuring reduced sodium nitrate content (50 mg/kg) and fortified with freeze-dried currant leaf extract. Research indicates that employing a lyophilizate dose of 150 mg/kg yields optimal benefits in terms of the antioxidant activity of the meat product. Additionally, three highly promising sequences for canned meat were identified via analysis in the BIOPEP database. These sequences are RPPPPPPPPAD, exhibiting DPP-IV inhibiting activity; ARPPPGPPPLGPPPPGP, demonstrating ACE-I inhibiting activity; and PPGPPPPP, displaying alpha-glucosidase inhibiting activity. Using bioinformatics tools, molecular docking was performed by pairing the selected peptides with protein receptors 2QT9, 1O86, and 5NN8, respectively (PDB ID). The examination of the potential of these selected sequences to manifest specific biological activities toward enzymes was based on the free energy value (∆Gbinding). This knowledge can be harnessed for designing functional foods, thereby contributing to the safeguarding of consumer health.

The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

Meat plays a significant role in human diets, providing a rich source of high-quality protein. With advancements in technology, research in the field of meat preservation has been undergoing dynamic evolution. To gain insights into the development of this discipline, the study conducted an analysis and knowledge structure mapping of 1672 papers related to meat preservation research within the Web of Science Core Collection (WOSCC) spanning from 2001 to 2023. And using software tools such as VOSviewer 1.6.18 and CiteSpace 5.8.R3c allowed for the convenient analysis of the literature by strictly following the software operation manuals. Moreover, the knowledge structure of research in the field of meat preservation was synthesized within the framework of "basic research-technological application-integration of technology with fundamental research," aligning with the research content. Co-cited literature analysis indicated that meat preservation research could be further categorized into seven collections, as well as highlighting the prominent role of the antibacterial and antioxidant properties of plant essential oils in ongoing research. Subsequently, the future research direction and focus of the meat preservation field were predicted and prospected. The findings of this study could offer valuable assistance to researchers in swiftly comprehending the discipline's development and identifying prominent research areas, thus providing valuable guidance for shaping research topics.

How Thymoquinone from Nigella sativa Accelerates Wound Healing through Multiple Mechanisms and Targets

Wound healing is a multifaceted process necessitating the collaboration of numerous elements to mend damaged tissue. Plant and animal-derived natural compounds have been utilized for wound treatment over the centuries, with many scientific investigations examining these compounds. Those with antioxidant, anti-inflammatory, and antibacterial properties are particularly noteworthy, as they target various wound-healing stages to expedite recovery. Thymoquinone, derived from Nigella sativa (N. sativa)-a medicinal herb with a long history of use in traditional medicine systems such as Unani, Ayurveda, Chinese, and Greco-Arabic and Islamic medicine-has demonstrated a range of therapeutic properties. Thymoquinone exhibits antimicrobial, anti-inflammatory, and antineoplastic activities, positioning it as a potential remedy for skin pathologies. This review examines recent research on how thymoquinone accelerates wound healing and the mechanisms behind its effectiveness. We carried out a comprehensive review of literature and electronic databases, including Google Scholar, PubMed, Science Direct, and MedlinePlus. Our aim was to gather relevant papers published between 2015 and August 2023. The main criteria for inclusion were that the articles had to be peer reviewed, original, written in English, and discuss the wound-healing parameters of thymoquinone in wound repair. Our review focused on the effects of thymoquinone on the cellular and molecular mechanisms involved in wound healing. We also examined the role of cytokines, signal transduction cascades, and clinical trials. We found sufficient evidence to support the effectiveness of thymoquinone in promoting wound healing. However, there is no consensus on the most effective concentrations of these substances. It is therefore essential to determine the optimal treatment doses and the best route of administration. Further research is also needed to investigate potential side effects and the performance of thymoquinone in clinical trials.

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)

This study evaluates the nutritional value of a baked pork meat product containing lyophilized dragon fruit pulp. The selected nutritional properties of a baked pork meat product fortified with lyophilized Hylocereus undatus pulp in doses of 0.5%, 1.5%, 2.5%, and 4% were evaluated. For this assessment, changes in the basic chemical composition of the products, the content of calcium, magnesium, potassium, iron, and phosphorus, and the profile of fatty acids were considered. Additionally, characteristics typical for meat products, such as pH, water activity, oxidation-reduction potential or thiobarbituric acid reactive substances, and antioxidant properties of the product during 21 days of refrigerated storage, were assessed. The findings indicate that the use of higher doses of lyophilizate, i.e., in the amounts of 2.5% and 4%, significantly (p < 0.05) increases the nutritional value of meat products, leading to an increase in the concentration of essential minerals important for the proper functioning of the human body (calcium, magnesium, potassium, and iron). These changes occurred without affecting the basic chemical composition (except for an increase in the content of fat and carbohydrates in the sample with the addition of 4% lyophilizate). The introduction of the fortification treatment improved the fatty acid profile, resulting in an increase in the content of C14:0, C16:0, C20:0, and C20:5n3. In addition, in the variant with a 4% dosage, there was an increased content of C8:0, C10:0, C16:1n7, C18:0, C18:1n9C + C18:1n9t, and C18:2n6C + C18:2n6t, C18:3n3 (alpha), C20:1n15, and C20:1n9. In this particular variant, an increase in saturated-, monounsaturated-, and polyunsaturated fatty acids was also observed, which was associated with an increased level of TBARS in meat products. However, the increase in the dose of lyophilizate caused an increase in the antiradical effect of meat extracts. Based on the results obtained, it seems reasonable to use a plant additive in the form of lyophilized dragon fruit pulp in the amount of 4.0% in the production of pork meat products.

The correlation among residual nitrites, biogenic amines, N-nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract-treated sausage during storage

The aim of this study was to investigate the relation between residual α- and β-punicalagin in Punica granatum L.; PPE and rosmarinic acid, carnosol, and carnosic acid in Salvia eremophila (SE) with residual nitrites, biogenic amines (cadaverine, putrescine, and histamine), N-nitrosodimethylamine (NDMA), microbial counts, lipid oxidation indices, and color values in extract-treated sausage over 14 days of storage. Sausage containing SE + nitrite 60 ppm (SSN) showed minimum levels of the residual nitrites (13.14 mg/kg), NDMA (0.74 ± 0.05 μg/kg), and biogenic amine (histamine, 1.8 mg/kg; cadaverine, 3.7 mg/kg; and putrescine, 4.3 mg/kg) due to retarded degradation rate of 285.84-216.44 mg/kg; rosmarinic acid, 41.62-33.16 mg/kg; carnosol, and 88.70-76.73 mg/kg; carnosic acid over storage time. The first-order kinetic model fitted well for the degradation of rosmarinic acid and carnosol acid in SSN sample. TBA value remained below the threshold limit (0.32 mg kg-1) through 14 days for SSN. Second-order and zero-order reaction models had the best agreement with sausages' PV and TBA values, respectively. After 2 weeks of storage, E. coli and Cl. perfringens counts in the SN120 (sausage containing 120 ppm nitrite) and SSN were significantly lower than the other samples (p < .05), with the values 2.1 and 1.5 log cfu/g for SN120 and 2.2 and 1.6 log cfu/g for SSN formulation. Conversely, oxidation indices, residual nitrites, NDMA, and biogenic amine increased in sausage samples containing PPE extracts (SPN) owing to total degradation of α- and β-punicalagin during storage. The results indicated that SE can be used as potential co-preservative by reducing the levels of required nitrite in food industry.

Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry

Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical-chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.

Antioxidant Potential of Spray- and Freeze-Dried Extract from Oregano Processing Wastes, Using an Optimized Ultrasound-Assisted Method

Origanum vulgare is recognized worldwide for its numerous applications, in the food industry and beyond. However, the extraction of its essential oils generates a significant amount of waste. The aim of this research was to achieve the valorization of solid waste from oregano hydro-distillation, by (i) optimizing the ultrasound extraction of antioxidants, (ii) evaluating the effect of spray and freeze drying on the extract's physicochemical properties, and (iii) characterizing the obtained powder by its antioxidant capacity. A central composite design of experiments was used to optimize the sample/solvent ratio, ethanol/water ratio, and extraction time. The extract was analyzed for its antioxidant potential by determining the percentage of DPPH inhibition, FRAP, and total phenolic content (TPC). The GAB model best fit the data for the moisture sorption isotherm of the resulting powder. The antioxidant activity of the powders was tested in a ground-beef food system. The TPC was maximized at times longer than 58 min, a sample/solvent ratio between 0.058 and 0.078, and a ratio of ethanol/water around 1. Neither drying method significantly affected the antioxidant properties of the extract, even though the resulting powders from each showed a different morphology (determined using SEM). Encapsulation with maltodextrin protected the spray-dried extract during a 6-month storage period. Powders from both drying methods equally retarded lipid oxidation, and were comparable to the synthetic antioxidant BHT. It is concluded that oregano processing waste is a potent source of antioxidants, and that its dried extract, via an ultrasound-assisted process, can potentially be used as a natural alternative to synthetic antioxidants.

Potential of Syzygnium polyanthum as Natural Food Preservative: A Review

Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.

Assessment of Antioxidant Stability of Meat Pâté with Allium cepa Husk Extract

Antioxidants play a very important role in the food industry. Recently, both science and industry have shown substantial preference for natural antioxidants, including searching for antioxidant substances from natural sources without undesirable side effects. The purpose of this study was to evaluate the effect of adding Allium cepa husk extract at a volume of 68 or 34 μL/g of unsalted blanched materials to replace 34% and 17% of the beef broth, respectively, which corresponded to a total antioxidant capacity (TAC) of 44.4 or 22.2 μmol-equiv. Q/100 g meat pté (i.e., 13.42 or 6.71 mg of quercetin/100 g meat pté), on the quality and safety indicators of the developed meat pté. The TAC according to a ferric reducing antioxidant power assay, thiobarbituric acid reactive substances, and physicochemical and microbiological characteristics were determined during the storage of the meat pté. Proximal and UPLC-ESI-Q-TOF-MS analyses were also performed. The addition of yellow onion husk ethanolic extract to the meat pté at both volumes allowed the maintenance of an increased content of antioxidants, which contributed to a decrease in the generation of secondary products of lipid peroxidation for 14 days of storage at 4 ∘C. The results of the microbiological analyses showed that the developed meat ptés were safe according to all indicators of microbial spoilage within 10 days of production. The results supported the use of yellow onion husk extract in the food industry to contribute to improving the functionality of meat products, developing products for a healthy lifestyle, and providing clean-label foods without or with a minimal content of synthetic additives.

Sex Does Not Affect the Colour, Shear Stress, and Lipid Oxidation of Pork Meat, but Feed-Added Plant-Derived Extracts, Storage Time and Packaging Type Do

Essential plant oils added to products, packaging or animal feed are used as a method of preserving food quality because they extend the shelf-life of meat due their antioxidant and/or antimicrobial capacity. This action can be achieved with the correct packaging that preserves the meat's quality and safety. This study investigates the effects of plant-derived extracts (PDE) on the meat quality and shelf-life of pork packaged in vacuum or modified atmosphere packaging (MAP). Thirty-six barrows and thirty-six gilts were allocated into three experimental groups: the control, garlic extract (1 kg/ton of feed) and oregano-rosemary oil (2 kg/ton of feed) with the same base-diet. Two packaging were used: vacuum and a commercial MAP (70% O₂, 30% CO₂). The meat fat content, pH, colour, TBARS values and Warner-Bratzler shear stress were investigated. The sex of the animals did not affect any of the studied variables, whereas PDE affected some of the colour variables and the shear stress; both the packaging type and the storage time affected the colour variables, lipid oxidation and shear stress. Vacuum-packed meat was more stable in terms of colour, lipid oxidation and shear stress than MAP-packed meat.

Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation

The effects of different concentrations of eugenol (EG = 0, 5, 10, 20, 50, and 100 mg/g protein) on the structural properties and gelling behavior of myofibrillar proteins (MPs) were investigated. The interaction of EG and MPs decreased free thiol and amine content, and reduced tryptophan fluorescence intensity and thermal stability, but enhanced surface hydrophobicity and aggregation of MPs. Compared with the control (EG free), the MPs' gels treated with 5 and 10 mg/g of EG had a higher storage modulus, compressive strength, and less cooking loss. A high microscopic density was observed in these EG-treated gels. However, EG at 100 mg/g was detrimental to the gelling properties of the MPs. The results indicate that an EG concentration of 20 mg/g is a turning point, i.e., below 20 mg/g, EG promoted MPs gelation, but above 20 mg/g, it impeded gelation by interfering with protein network formation. The EG modification of MPs could provide a novel ingredient strategy to improve the texture of comminuted meat products.

Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage

The synthetic antioxidant improved the shelf life of meat products; however, consumers start to reject them for health reason. For this, the natural antioxidants like Myrtle distillate leaves (MDL) could be an interesting alternative and potential natural antioxidant given their richness in bioactive compounds. This study aimed to test the effect of myrtle distillate leaves (MDL) as natural antioxidant in premortem phase as diet of cull ewes and in postmortem phase in form of powder added to deboned legs on meat' quality. All ewes received individually 500 g of hay and 750 g of concentrate for Control (C) group; for Myrt group, the concentrate was partially replaced (400 g) by pellets containing 30% MDL and 350 g concentrate. For each ewe, both legs were used for the experiment; one leg was treated with MDL powder and the other with Control. Meat from ewes' fed MDL presented better scores for red color, aftertaste and juiciness, than control group. Meat treated with MDL powder showed the highest values of total phenolic, α-tocopherol content and redness score with lower lipid oxidation (p < .05). The microbiological quality of meat was not affected by MDL. Myrtle distillate leaves could be used in different forms, in order to obtain higher meat product quality.

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.

Antioxidant Biomaterials in Cutaneous Wound Healing and Tissue Regeneration: A Critical Review

Natural-based biomaterials play an important role in developing new products for medical applications, primarily in cutaneous injuries. A large panel of biomaterials with antioxidant properties has revealed an advancement in supporting and expediting tissue regeneration. However, their low bioavailability in preventing cellular oxidative stress through the delivery system limits their therapeutic activity at the injury site. The integration of antioxidant compounds in the implanted biomaterial should be able to maintain their antioxidant activity while facilitating skin tissue recovery. This review summarises the recent literature that reported the role of natural antioxidant-incorporated biomaterials in promoting skin wound healing and tissue regeneration, which is supported by evidence from in vitro, in vivo, and clinical studies. Antioxidant-based therapies for wound healing have shown promising evidence in numerous animal studies, even though clinical studies remain very limited. We also described the underlying mechanism of reactive oxygen species (ROS) generation and provided a comprehensive review of ROS-scavenging biomaterials found in the literature in the last six years.

Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review

The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest-the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors' target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.

Effects of Vegetal Extracts and Metabolites against Oxidative Stress and Associated Diseases: Studies in Caenorhabditis elegans

Oxidative stress is a natural physiological process where the levels of oxidants, such as reactive oxygen species (ROS) and nitrogen (RNS), exceed the strategy of antioxidant defenses, culminating in the interruption of redox signaling and control. Oxidative stress is associated with multiple pathologies, including premature aging, neurodegenerative diseases, obesity, diabetes, atherosclerosis, and arthritis. It is not yet clear whether oxidative stress is the cause or consequence of these diseases; however, it has been shown that using compounds with antioxidant properties, particularly compounds of natural origin, could prevent or slow down the progress of different pathologies. Within this context, the Caenorhabditis elegans (C. elegans) model has served to study the effect of different metabolites and natural compounds, which has helped to decipher molecular targets and the effect of these compounds on premature aging and some diseases such as neurodegenerative diseases and dyslipidemia. This article lists the studies carried out on C. elegans in which metabolites and natural extracts have been tested against oxidative stress and the pathologies associated with providing an overview of the discoveries in the redox area made with this nematode.

Effect of Different Genotypes and Harvest Times of Sage (Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat

Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp. Labiatae) extracts (five genotypes, three harvest times) were tested for their ability to reduce lipid oxidation (peroxide value (PV) and thiobarbituric acid reactive substances (TBARS)) in ground, uncured, cooked porcine and bovine meat (60%/40% mixture) during 14 days of refrigerated storage. Additionally, total phenolic content was determined, and the antioxidant capacity of the extracts was measured as radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay), reducing power, and superoxide anion scavenging activity. All 15 sage extracts were able to reduce lipid oxidation, though showing expected differences depending on genotype and harvest time. The extracts of S. officinalis accession from Foggia, Italy performed better than the other genotypes when looking at the entire storage period and considering both PV and TBARS. Of the applied methods for determining antioxidant capacity, superoxide anion scavenging activity proved to be the best determinant of the ability of sage to reduce lipid oxidation in the meat sample.

Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products

Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological) during processing and storage. Conversely, they show negative health implications, so meat technology scientists are focusing on finding alternatives for these compounds. Terpenoid-rich extracts, including essential oils (EOs), are remarkable since they are generally marked as GRAS (generally recognized as safe) and have a wide ranging acceptance from consumers. EOs obtained by conventional or non-conventional methods possess different preservative potentials. Hence, the first goal of this review is to summarize the technical-technology characteristics of different procedures for terpenoid-rich extract recovery and their effects on the environment in order to obtain safe, highly valuable extracts for further application in the meat industry. Isolation and purification of terpenoids, as the main constituents of EOs, are essential due to their wide range of bioactivity and potential for utilization as natural food additives. Therefore, the second goal of this review is to summarize the antioxidant and antimicrobial potential of EOs and terpenoid-rich extracts obtained from different plant materials in meat and various meat products. The results of these investigations suggest that terpenoid-rich extracts, including EOs obtained from several spices and medicinal herbs (black pepper, caraway, Coreopsis tinctoria Nutt., coriander, garlic, oregano, sage, sweet basil, thyme, and winter savory) can be successfully used as natural antioxidants and antimicrobials in order to prolong the shelf-life of meat and processed meat products. These results could be encouraged for higher exploitation of EOs and terpenoid-rich extracts in the meat industry.

Dietary Protected Sodium Butyrate and/or Olive Leaf and Grape-Based By-Product Supplementation Modifies Productive Performance, Antioxidant Status and Meat Quality in Broilers

To meet the demand for chicken meat production, new additives that promote growth and health without adverse effects on meat quality are being investigated. This study was conducted to investigate the effect of protected sodium butyrate (PSB) (0 vs. 2 g/kg), an olive leaf and grape-based by-product (OLG-mix), or a combined supplementation of PSB and OLG-mix on productive performance, antioxidant status, carcass, and meat quality in broilers. PSB improved performance parameters with greater effect in the initial phase. Both, PSB and OLG-mix increased the plasma superoxide dismutase (SOD); however, PSB supplementation was more effective to delay the lipid oxidation of meat from the initial day of storage. OLG-mix produced meat with greater color intensity, b* value and lesser drip losses than PSB. The combination of PSB + OLG-mix did not produce more marked effects that the individual administration; except to control the oxidation of meat. Linear and positive correlations between antioxidant enzymes and weight gain were observed. Significant linear and negative relationships were quantified between plasma SOD and meat lipid oxidation according to dietary treatment. Therefore, the present study would be a first approximation to the possibilities for predicting growth range and meat quality through the evaluation of the blood oxidative status.

Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.

Nano-Emulsification of Cinnamon and Curcuma Essential Oils for the Quality Improvement of Minced Meat Beef

This work aims to evaluate cinnamon and curcuma essential oils as natural preservatives in minced beef meat. Essential oil chemical compositions and antibacterial activities were studied, and their encapsulation was optimized into nano-emulsions based on droplet size and distribution assessments. Selected formulas were further explored for their physical stabilities and antibacterial activities. Then, their effects on minced beef meat preservation were evaluated. Results showed significant differences in the chemical compositions and the efficiency of the tested essential oils, with cinnamon having a significant antibacterial efficacy. Formulation results showed that cinnamon nanoemulsion, encapsulated by 7.5% Tween 80, possessed an 89 nm droplet size, while the droplet diameter of curcuma nanoemulsion, encapsulated by 5% Tween 80, was 151 nm. Antimicrobial results depicted a significantly higher activity in nanoemulsions as compared to essential oils. For instance, the inhibition diameter of cinnamon essential oils against S. aureus was equal to 35 mm, while that of its nanoemulsion reached 40 mm. The meat preservation results showed that both bulk and nanoencapsulated essential oils significantly inhibited bacterial growth, as well as the formation of methemoglobin and lipid oxidation in meat. Thus, this work draws attention to the enhanced preservation effects of essential oils on the processing of minced beef meat as well as the great potential of nanoemulsions as carriers for essential oils in food industry applications.

Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging

Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future.

Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage

The oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant extracts that have been proven to effectively inhibit or slow down oxidative processes. The objective of our study was to determine whether thymol treatment of the surface of sliced paprika salami could be applied to inhibit lipid oxidation and color change during refrigerated storage. During eight weeks of storage, the malondialdehyde (MDA) levels and the ratios of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and n6/n3 in thymol-treated salami remained unchanged (p ≥ 0.05), whereas in the controls, the MDA levels increased by approximately twelvefold and the ratio of SFAs in the lipid fraction increased (p < 0.001), while the ratio of PUFAs decreased (p < 0.001). The application of thymol prevented decrease in yellowness (b*) of the slices and reduced decreases in redness (a*) and brightness (chroma).

Use of mid-infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour

BACKGROUND

This study aimed to investigate the effects of the supplementation of sesame flour in fermented chicken sausages ('S1' containing 800 g kg^-1 chicken fillet, 180 g kg^-1 veal fat and 20 g kg^-1 sesame flour and 'S2' containing 800 g kg^-1 chicken fillet, 160 g kg^-1 veal fat and 40 g kg^-1 sesame flour) compared with control sausages (containing 800 g kg^-1 chicken fillet and 200 g kg^-1 veal fat) on the physico-chemical characteristics, texture, and structure during the fermentation stage.

RESULTS

The physicochemical parameters of samples belonging to the control, S1, and S2 batches were significantly affected by the addition of sesame flour and the fermentation stage. For instance: (i) the lowest protein content was observed for control samples on day 1 (61.4 ± 6.52 g kg^-1 ) whereas the highest level was noted for S2 samples on day 15 (327.5 ± 22.2 g kg^-1 ), and (ii) an inverse trend was observed for the fat content because the lowest content was observed for samples in the S2 batch on day 1 (129.0 ± 5.30 g kg^-1 ) whereas the highest fat content was noted for samples belonging to control batch on day 15 (332.0 ± 1.29 g kg^-1 ). The application of statistical methods to mid-infrared spectroscopy allowed clear discrimination between control, S1, and S2 batches. The addition of sesame flour in the recipes induced some modification in the secondary structure because β-turn levels ranged from 39.30 to 34.50, 36.76 to 34.70, and 38.93 to 34.70 for control, S1, and S2 batches, respectively, throughout the fermentation stage. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed a similar protein profile pattern in the three batches on days 1 and 5, but on day 10 control and S2 batches showed the most intense degradation of myofibrillar proteins.

CONCLUSION

The results demonstrated that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool to assess and monitor the quality of dry chicken sausages enriched with sesame flour throughout the fermentation stage. © 2022 Society of Chemical Industry.

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.

Inclusion of Grape Pomace in Finishing Cattle Diets: Carcass Traits, Meat Quality and Fatty Acid Composition

Because of its high content of polyphenolic compounds, dietary inclusion of grape pomace (GP) in finishing cattle diet could possibly enhance product quality and the health value of beef lipids. Therefore, the aim of this study was to evaluate the effects of feeding a high amount of grape pomace in finishing cattle diets on carcass traits, product quality, and fatty acid (FA) composition of beef. Jersey × Holstein crosses (n = 24) were fed either a typical finishing diet (CON) or a finishing diet containing 58% grape pomace (DM basis; HGP). Following the feeding period, animals were harvested, and carcass traits measured. Longissimus lumborum (LL) and semimembranosus (SM) muscle were then collected from each carcass for sensory quality evaluation and FA profile analysis. Hot carcass weight, backfat thickness, and preliminary and final yield grades were greater (p ≤ 0.04) for CON than HGP steers. However, there was no diet effect on rib eye area (REA), kidney, pelvic, and heart (KPH) fat, and marbling. Feeding the HGP compared to CON diet reduced lipid oxidation of LL and SM steaks over time; the malondialdehyde (MDA) concentration, which did not differ on d 0 and 2 of 8-d simulated retail display, was lower on d 4, 6 and 8 for HGP than CON steers (treatment × day of simulated display interaction; p < 0.01). Brightness (L* values) and redness (b*) were greater for LL steaks from HGP than CON steers on most days of simulated display (treatment × day of simulated display interaction; p < 0.01). In addition, the LL and SM muscle content of several FA linked to positive health outcomes in humans including 18:2 n-6, 18:2 c9t11, total conjugated linoleic acid (CLA) and total polyunsaturated fatty acid (PUFA) was also greater (p ≤ 0.02) for steers fed the HGP compared to the CON diet. In summary, current findings suggest that although it could possibly limit growth performance, feeding a high amount of grape pomace to finishing cattle could enhance both the sensory quality and the health value of beef lipids, which are key in increasing consumer acceptability of beef.

Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORAC_FL) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth.

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.