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Ayuso P, Quizhpe J, Yepes F, Miranzo D, Avellaneda A, Nieto G, Ros G. Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products. Foods 2024; 13:1792. [PMID: 38928734 PMCID: PMC11202710 DOI: 10.3390/foods13121792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/19/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand for healthier, less processed options. One common approach to achieving this goal is the replacement of additives and allergens with natural ingredients. Nevertheless, the nutritional impact of these changes has not been extensively studied. To address these gaps, two new meat products were developed: cooked turkey breast and cooked ham. The products in question exclude additives and allergens and instead incorporate a blend of natural extracts containing vitamin C, chlorogenic acids, hydroxytyrosol, catechins, epicatechins, vinegar, and inulin fibre. The objective of this study was to evaluate the impact of these reformulations on protein quality and gut microbiota. Protein quality was evaluated using the Digestible Indispensable Amino Acid Score (DIAAS) following in vitro digestion. The microbial composition and short-chain fatty acid (SCFA) production were analysed through in vitro colonic fermentations in both normal-weight and obese participants in order to gauge their effect on gut microbiota. The results demonstrated that the reformulation of cooked turkey breast increased its digestibility by 6.4%, while that of cooked ham exhibited a significant 17.9% improvement. Furthermore, protein quality was found to have improved significantly, by 19.5% for cooked turkey breast and 32.9% for cooked ham. Notwithstanding these alterations in protein digestibility, the microbial composition at the phylum and genus levels remained largely unaltered. Nevertheless, total SCFA production was observed to increase in both groups, with a more pronounced effect observed in the normal-weight group. In conclusion, the substitution of artificial additives with natural ingredients in reformulated cooked meat products has resulted in enhanced digestibility, improved protein quality, and increased production of short-chain fatty acids.
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Affiliation(s)
- Pablo Ayuso
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30100 Murcia, Spain; (P.A.); (J.Q.); (G.N.)
- Cátedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain (A.A.)
| | - Jhazmin Quizhpe
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30100 Murcia, Spain; (P.A.); (J.Q.); (G.N.)
- Cátedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain (A.A.)
| | - Fani Yepes
- Cátedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain (A.A.)
| | - Domingo Miranzo
- Cátedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain (A.A.)
| | - Antonio Avellaneda
- Cátedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain (A.A.)
| | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30100 Murcia, Spain; (P.A.); (J.Q.); (G.N.)
| | - Gaspar Ros
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30100 Murcia, Spain; (P.A.); (J.Q.); (G.N.)
- Cátedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain (A.A.)
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2
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Grasso S, Estévez M, Lorenzo JM, Pateiro M, Ponnampalam EN. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality - Invited Review. Meat Sci 2024; 211:109451. [PMID: 38350244 DOI: 10.1016/j.meatsci.2024.109451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/15/2024]
Abstract
Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components (e.g., polyphenol, tocopherols, ascorbic acid, carotenoids) with antioxidant, antimicrobial, and anti-inflammatory effects, among others. In the context of making our agriculture-food based economy more circular and sustainable, and to develop foods with clean labels and less E-numbers, fruits, vegetables, yams, cereal distillers, oilseeds and other plant by-products could be utilised and upcycled back into new food formulations. Meat products are a particularly suitable matrix for this purpose, due to their susceptibility to lipid and protein oxidation and microbial spoilage (which shorten their shelf life). This review brings together the latest (2020-23) reformulation efforts, preservative methods and other innovative pathways, including studies on by-products as plant-based additives and bio-actives. It will cover the use of plant-based by-products as natural additives into production of processed meat products such as burgers, fermented meats and sausages, produced from ruminant and monogastric animals (except poultry). The extraction methods, inclusion levels, processing methods used and the quality of the resulting meat products will be reported, including preservative effects (microbial growth, oxidative stability and shelf life) and effects on instrumental, nutritional and sensory quality. Furthermore, it will also critically discuss the gaps identified, recommendation of the most promising ingredients for quality enhancement, and provide directions for future research.
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Affiliation(s)
- Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Mario Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, Universidad de Extremadura, 10003 Cáceres, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Eric N Ponnampalam
- School of Agriculture, Food and Ecosystems Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia; Agrifeed Animal Production, 9 Poseidon Close, Mill Park, Victoria 3082, Australia
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3
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Roila R, Primavilla S, Ranucci D, Galarini R, Paoletti F, Altissimi C, Valiani A, Branciari R. The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems. Molecules 2024; 29:1441. [PMID: 38611721 PMCID: PMC11012792 DOI: 10.3390/molecules29071441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Despite the technologies applied to food production, microbial contamination and chemical deterioration are still matters of great concern. In order to limit these phenomena, new natural approaches should be applied. In this context, the present study aimed to assess the antioxidant and anti-Clostridial effects of two different polyphenolic extracts derived from olive mill vegetation water, one liquid (LE) and one encapsulated (EE). The extracts have been preliminary characterized using Liquid Chromatography Quadrupole Time-Of Flight spectrometry. The Oxygen Radical Absorbance Capacity method was used to determine the antioxidant capacity, registering a higher value for EE compared to that for LE (3256 ± 85 and 2446 ± 13 µgTE/g, respectively). The antibacterial activity against C. perfringens, C. botulinum and C. difficile was studied by the agar well diffusion method, MIC and MBC determination and a time-kill test. The results confirm that EE and LE are able to limit microbial growth, albeit with minor effects when the phenolic compounds are encapsulated. Further studies are needed to evaluate the possible application of these extracts in food systems.
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Affiliation(s)
- Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
| | - Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
| | - Roberta Galarini
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - Fabiola Paoletti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - Caterina Altissimi
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (R.G.); (F.P.); (A.V.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.R.); (D.R.); (C.A.)
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Peñalver R, Martínez‐Zamora L, Lorenzo JM, Ros G, Nieto Martínez G. Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies. Food Sci Nutr 2024; 12:385-398. [PMID: 38268863 PMCID: PMC10804121 DOI: 10.1002/fsn3.3778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 10/06/2023] [Accepted: 10/07/2023] [Indexed: 01/26/2024] Open
Abstract
Brownies, enriched with fiber and Moringa oleifera, hydroxytyrosol (HXT), and spirulina (encapsulated and nonencapsulated), and dietary fiber using psyllium were elaborated. For that, a commercial control (CTRL) and an experimental control (CTRL) (without antioxidants) were compared. Color, nutritional composition, pH, antioxidant capacity, total phenolic compounds, as well as sensory properties were evaluated. The results showed the brownies developed with psyllium and the different extracts increased total dietary fiber compared to CTRL Commercial and CTRL, with E-spirulina (14.93 g/100 g) and Moringa (11.91 g/100 g) being the most prominent samples. However, with regard to soluble fiber, the highest content of NE-spirulina and the lowest content of HXT were observed. In addition, brownies enriched with extracts showed higher antioxidant capacity and higher phenolic compounds than controls, with HXT standing out at 299.25 μM Trolox/g in ABTS, 1470.08 μM Trolox/g in DPPH, and 18.15 μM Trolox/g in FRAP. However, a high level of phenolic compounds was found in E-Spirulina (604.71 mg/L). In reference to fatty acids, monounsaturated fatty acids (MUFA) (70%) were the predominant fatty acids, followed by polyunsaturated fatty acids (PUFA) (19%) and saturated fatty acids (SFA) (10%). Glutamic acid and asparagine were the predominant amino acids. As for mineral content, N-spirulina and E-spirulina were the brownies with the highest iron bioaccessibility; Si, Na, B, Al, P, Fe, Zn, Bi, Ca, Cu, Mg, Mn, Rb, S, and Sr being the most abundant elements in the brownies of this study. In addition, the HXT and Moringa samples scored higher in overall acceptability compared to the controls. The findings suggest that the incorporation of psyllium, quinoa flour, and antioxidant extracts in brownies could be a viable approach to produce a healthy brownie enriched with fiber, antioxidants and, therefore, considering the nutritional, physicochemical, and organoleptic characteristics, HTX is the ideal compound to enrich bakery products.
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Affiliation(s)
- Rocío Peñalver
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”University of MurciaMurciaSpain
| | - Lorena Martínez‐Zamora
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”University of MurciaMurciaSpain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de GaliciaParque Tecnolóxico de GaliciaOurenseSpain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de OurenseUniversidad de VigoOurenseSpain
| | - Gaspar Ros
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”University of MurciaMurciaSpain
| | - Gema Nieto Martínez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”University of MurciaMurciaSpain
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Inguglia ES, Song Z, Kerry JP, O'Sullivan MG, Hamill RM. Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives. Foods 2023; 12:foods12102062. [PMID: 37238880 DOI: 10.3390/foods12102062] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
BACKGROUND The concept of a clean label is difficult to define, even in common language, as the interpretation of what a "clean" food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term "clean" means, along with the growing consumer demand for more "natural" and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the "clean" label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented. KEY FINDINGS AND CONCLUSIONS The availability of a growing number of "clean" label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids.
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Affiliation(s)
| | - Zuo Song
- Teagasc Food Research Centre, D15 DY05 Dublin, Ireland
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Ruth M Hamill
- Teagasc Food Research Centre, D15 DY05 Dublin, Ireland
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6
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Hadidi M, Orellana-Palacios JC, Aghababaei F, Gonzalez-Serrano DJ, Moreno A, Lorenzo JM. Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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7
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Purgatorio C, Serio A, Chaves-López C, Rossi C, Paparella A. An overview of the natural antimicrobial alternatives for sheep meat preservation. Compr Rev Food Sci Food Saf 2022; 21:4210-4250. [PMID: 35876396 DOI: 10.1111/1541-4337.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/09/2022] [Accepted: 06/19/2022] [Indexed: 01/28/2023]
Abstract
Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.
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Affiliation(s)
- Chiara Purgatorio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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8
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Roila R, Sordini B, Esposto S, Ranucci D, Primavilla S, Valiani A, Taticchi A, Branciari R, Servili M. 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. Foods 2022; 11:foods11162447. [PMID: 36010447 PMCID: PMC9407252 DOI: 10.3390/foods11162447] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 01/13/2023] Open
Abstract
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 (ORACFL) 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.
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Affiliation(s)
- Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy
- Correspondence: (S.E.); (D.R.); Tel.: +39-075-585-7952 (S.E.); +39-075-585-7931 (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
- Correspondence: (S.E.); (D.R.); Tel.: +39-075-585-7952 (S.E.); +39-075-585-7931 (D.R.)
| | - Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy
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9
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Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat. Foods 2021; 10:foods10112611. [PMID: 34828895 PMCID: PMC8618868 DOI: 10.3390/foods10112611] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/24/2021] [Accepted: 10/26/2021] [Indexed: 01/19/2023] Open
Abstract
Olive (Olea europaea) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves are rich in antioxidant compounds such as hydroxytyrosol (HXT) and oleuropein and oleic acid, as main monounsaturated fatty acid. Because of HXT molecular structure, its regular consumption reports important beneficial properties such as anti-inflammatory, antimicrobial, antioxidant, and anticancer. As a matter of fact, its antioxidant and antimicrobial effects made this compound a good preservative agent against meat deterioration and spoilage, capable of replacing some synthetic additives whose continued and regular consumption may negatively affect the human health. On the contrary side, this extract has an unpleasant odor and flavor, so a synthetic source of HXT could also be used to improve the sensory quality of the meat products. In this sense, this review exposes the health benefits provided by the consumption of EVOO and HXT, and the newest research about its application on meat, together new trends about its use as functional ingredient in meat and meat products.
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10
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Delgado-Pando G, Ekonomou SI, Stratakos AC, Pintado T. Clean Label Alternatives in Meat Products. Foods 2021; 10:foods10071615. [PMID: 34359485 PMCID: PMC8306945 DOI: 10.3390/foods10071615] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/09/2021] [Indexed: 11/16/2022] Open
Abstract
Food authorities have not yet provided a definition for the term "clean label". However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.
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Affiliation(s)
- Gonzalo Delgado-Pando
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
| | - Sotirios I. Ekonomou
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Alexandros C. Stratakos
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence:
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11
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Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet". Antioxidants (Basel) 2021; 10:antiox10020180. [PMID: 33513815 PMCID: PMC7911453 DOI: 10.3390/antiox10020180] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/21/2021] [Accepted: 01/23/2021] [Indexed: 11/17/2022] Open
Abstract
The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HTs) and organic (HTo) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HTs, HTo, and C, which incorporated antioxidant extracts as substitutes of synthetic additives. A hundred-day shelf-life study was carried out. The incorporation of phenolic extracts neither affected proximal composition, nor ripening process (airing losses, aw, and pH), nor color development. However, the incorporation of HT increased Fe, Mn, and Si mineral content. At the same time, HT extracts inhibited lipid and protein oxidation and microbiological growth by 50%. Regarding sensory analysis, HTo was the most unpalatable (extract flavor apparition), while HTs and C samples were equally accepted as the Control sample. In addition, HT fuet samples showed two-fold higher antioxidant activity and total phenolic content than the Control sample. In conclusion, the use of HTs in dry-cured sausages was demonstrated to be the best option to the development of clean label meat products, with promising antioxidant properties and the best standards of quality and acceptability.
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12
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Silva AFR, Resende D, Monteiro M, Coimbra MA, Silva AMS, Cardoso SM. Application of Hydroxytyrosol in the Functional Foods Field: From Ingredient to Dietary Supplements. Antioxidants (Basel) 2020; 9:antiox9121246. [PMID: 33302474 PMCID: PMC7763879 DOI: 10.3390/antiox9121246] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 11/30/2020] [Accepted: 12/03/2020] [Indexed: 12/17/2022] Open
Abstract
Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends regular consumption of HT due to its several beneficial effects on human health, which are closely associated to its antioxidant activity. These reasons make HT an excellent candidate for application as a functional ingredient in the design of novel food products. Patents already exist for methodologies of extraction, purification, and application of HT in supplements and food products. The present review discusses the impact of HT incorporation on food properties and its effects on consumers, based on relevant data related to the use of HT as a functional ingredient, both as a pure compound or in the form of HT-rich extracts, in various food products, namely in edible oils, beverages, bakery products, as well animal-based foods such as meat, fishery and dairy products.
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