Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

Munekata, Paulo E.S.; Rocchetti, Gabriele; Pateiro, Mirian; Lucini, Luigi; Domínguez, Rubén; Lorenzo, José M.

doi:10.1016/j.cofs.2020.03.003

Cited by 184 publications

(144 citation statements)

References 52 publications

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“…Although synthetic antioxidants and antimicrobial agents can effectively be used in food processing due to high stability and efficiency and low cost, there are significant concerns related to their potential health risks and toxicological aspects [24]. Therefore, some research has been performed to evaluate the performance of natural antioxidants and antimicrobials such as essential oils and plant extracts as alternatives to synthetic antioxidants [25][26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Alirezalu

Ahmadi

Salehi

et al. 2020

Foods

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Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (Crataegus spp.) collected from different regions of Iran were investigated. According to findings, the total phenols, total flavonoid content, and antioxidant activity were in the range of 21.19–69.12 mg gallic acid equivalent (GAE)/g dry weight (dw), 2.44–6.08 mg quercetin equivalent (QUE)/g dw and 0.32–1.84 mmol Fe++/g dw, respectively. Hyperoside (0.87–2.94 mg/g dw), chlorogenic acid (0.06–1.16 mg/g dw), and isoquercetin (0.24–1.59 mg/g dw) were found to be the most abundant phenolic compounds in the extracts of hawthorn fruits. The considerable variations in the antioxidant activity and phenolic compounds of hawthorn species were demonstrated by our results. Hence, the evaluation of hawthorn genetic resources could supply precious data for screening genotypes with high bioactive contents for producing natural antioxidants and other phytochemical compounds valuable for food and pharma industries.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Alirezalu

Ahmadi

Salehi

et al. 2020

Foods

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“…Fruits, vegetables, cereals, and their processing byproducts are ingredients that could be used for the reformulation of meat products due to their high content of bioactive compounds such as fiber, antioxidants, and polyunsaturated fatty acids (Bis‐Souza, Barba, Lorenzo, Penna, & Barretto, 2019; Das et al., 2020; Munekata et al., 2020). Roselle ( Hibiscus sabdariffa L.) is a plant cultivated in tropical and subtropical regions in countries like India, Mexico, Sudan, and Egypt.…”

Section: Introductionmentioning

confidence: 99%

Effects and interactions of roselle ( Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology

Pérez-Báez

Camou

Valenzuela‐Melendres

et al. 2020

J Food Process Preserv

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The objective of this study was to assess the effects of roselle extract (0%–1%), potato peel flour (0%–2%), and beef fat (0%–15%) on physicochemical properties (instrumental color, pH, cooking properties, and texture profile analysis), antioxidant capacity (DPPH, ABTS, and ORAC), and total phenols in beef patties using response surface methodology. Addition of roselle extract increased the antioxidant capacity and total phenols, but decreased pH, instrumental color, cooking yield, moisture retention, springiness, and cohesivity. The addition of potato peel increased b* value, hardness, cooking yield, and moisture retention but decreased springiness, and cohesivity (p < .05). The resulting optimal formula included 0.61% of roselle extract, 1.27% of potato peel flour, and 3.04% of beef fat. The use of these nontraditional ingredients to develop low‐fat beef patties, with antioxidant capacity and without loss of physicochemical quality, could provide an alternative for health‐conscious consumers. Practical applications The increase in consumer awareness for health and disease prevention opens a new market to modified meat products with healthier ingredients. New meat products can be designed by improving their nutritional profile either by reducing fat content and/or adding new ingredients, such as roselle extract and potato peel. However, the challenge for the meat industry is not easy because this kind of product should maintain traditional quality and an accessible cost. The objective of this research was to assess the effects of roselle extract, potato peel flour, and beef fat on physicochemical and antioxidant properties using response surface methodology. Roselle extract decreased physicochemical characteristics but increased antioxidant properties while potato peel showed an opposite effect. The models developed in this study could be used by the food processor to optimize the quality characteristics of beef patties as a function of roselle extract, potato peel, and beef fat.

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“…Protection of food ingredients that are important for good health from the harmful effects of oxygen increases the value of food. The use of antioxidant compounds in the production of meat products also applies to compounds of plant origin, partly with the effect of extending the shelf life and health-promoting properties [ 18 ]. Among the plant raw materials, dandelion ( Taraxacum officinale ) is a noteworthy plant species.…”

Section: Introductionmentioning

confidence: 99%

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

Kęska¹,

Wójciak²,

Stasiak³

2020

Molecules

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The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.

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Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

Cited by 184 publications

References 52 publications

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Effects and interactions of roselle ( Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

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