Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Pateiro, Mirian; Barba, Francisco J.; Domínguez, Rubén; Sant’Ana, Anderson S.; Khaneghah, Amin Mousavi; Gavahian, Mohsen; Gómez, Belén; Lorenzo, José M.

doi:10.1016/j.foodres.2018.07.014

Cited by 259 publications

(184 citation statements)

References 86 publications

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“…Rafiee et al also observed a significant positive effect on TBARS of sunflower oil during storage time after adding extracts of olive leaves. Several aromatic herbs contain antioxidant compounds, including polyphenols that can adsorb and neutralize free radicals degraded peroxides, and quench singlet and triplet oxygen …”

Section: Resultsmentioning

confidence: 99%

Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

Vargas

Gómez

Khaneghah

et al. 2019

Euro J Lipid Sci & Tech

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The efficiency of pitanga leaf extracts (PLE) to protecting vegetable oils against lipid oxidation is evaluated and compared with the synthetic antioxidant butylated hydroxytoluene (BHT). In addition, the main phenolic compounds and antioxidant properties of PLE are determined by UPLC‐DAD‐MS/MS and spectrophotometric methods. Moreover, the fatty acid composition and lipid oxidation of canola oil containing five different concentrations of PLE (200–1000 ppm), BHT or without added antioxidant are evaluated after being subjected to accelerated oxidation conditions (60 °C during 16 days). The results show a considerable amount of phenols (229.4 mg gallic acid/g extract) with two major phenolic compounds (miricitrin and quercetin 3‐α‐fucopiranoside) in the PLE intermediate fraction. The fatty acid composition of canola oils with additives did not change significantly after 16 day of accelerated oxidation (7.3% SFA, 64.5% MUFA, and 27.8% PUFA). The incorporation of PLE, even at the minimum concentration assayed (200 ppm), offers important decreases of primary and secondary oxidation products with respect to the control sample, obtaining reduction percentages of 74, 58, 62, and 61% for peroxides, conjugated dienes, p‐anisidine, and TBARS values, respectively. A similar stability for canola oil is observed with BHT at equivalent concentrations, enhancing the inhibitory effects against lipid oxidation in different oxidations steps. Practical Applications: The incorporation of pitanga leaf extracts to canola oils is a promising strategy to preserve their polyunsaturated fatty acids, avoiding their lipid oxidation during storage. This procedure is of great interest due to the natural origin of the additive under study versus synthetic antioxidants like butylated hydroxytoluene. The antioxidant potential of pitanga leaf extracts, including UPLC‐DAD‐MS/MS phenolic profile, antioxidant activities, and their effects on canola oil stability after accelerated storage conditions, are evaluated.

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Section: Resultsmentioning

confidence: 99%

Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

Vargas

Gómez

Khaneghah

et al. 2019

Euro J Lipid Sci & Tech

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“…Meat discoloration is also linked with lipid oxidation, as it enhances myoglobin oxidation . Oxidation reactions during the manufacture, distribution, and storage of meat produce undesirable physicochemical changes and aromas, which reduce the product quality …”

Section: Introductionmentioning

confidence: 99%

“…Edible films or active coatings containing natural extracts are new tools available for the food industry to extend or preserve the shelf life of meat. As a review has shown, the incorporation of essential oils could be a feasible preservation strategy to delay or inhibit the oxidation reactions in meat, depending on the antioxidant agent incorporated.…”

Section: Introductionmentioning

confidence: 99%

Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage

et al. 2019

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BACKGROUND The frozen preservation of lamb meat could be crucial for successful international trade. The shelf life of thawed meat is shorter than that of fresh meat, so techniques or procedures are required to improve post‐thawing meat quality attributes. This study investigated the effect of alginate‐based edible coatings after the incorporation of essential oils of thyme (Thymus vulgaris L.) and garlic (Allium sativum L.) on thawed lamb meat (longissimus thoracis et lumborum muscle) quality after long‐term frozen storage. Meat samples came from ten light lambs and the evolution of attributes related to shelf life, such as water‐holding capacity, color stability, and lipid oxidation, was monitored during display (1, 4 and 7 days). Four meat treatments were evaluated: control (CON, uncoated meat), edible coat of alginate meat (ECA), and ECA with thyme or garlic essential oils (0.05%) (THY and GAR). RESULTS The alginate‐based edible coatings decreased exudative losses (P < 0.001) and modified color characteristics, especially increasing yellowness (P < 0.001) and chrome (P < 0.001). GAR decreased redness (P < 0.001) and the oxy/met ratio [R (630/580) wavelength light reflectance] or discoloration [R (630–580)]. THY was the treatment that best retained color during display and also showed a significantly lower lipid oxidation (P < 0.05) than CON and ECA, whereas GAR presented intermediate values. CONCLUSION The addition of bioactive essential oils to alginate‐based edible coatings improved preservation and shelf life of lamb meat after thawing. © 2019 Society of Chemical Industry

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“…Synthetic antioxidants such as butylated hydroxytoluene, butylated hydroxyanisole, and tertiary butylhydroquinone have been used to control the lipid oxidation process (Maqsood, Benjakul, Abushelaibi, & Alam, ). However, due to potential toxicity and adverse effects on human health, their incorporation in the formulation of food raised notable concerns (Pateiro et al., ). In this regard, different sources including animal species and plant sources were investigated to discover new natural preservatives.…”

Section: Introductionmentioning

confidence: 99%

The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa

Mahdavi-Yekta

Nouri

Azizi

2019

Food Science & Nutrition

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In the present study, quinoa protein hydrolyzate was prepared using alcalase and pepsin enzymes. Then, the effect of different temperatures (40, 45, 50, and 55°C), periods of time (60, 120, 150, 180, and 210 min), and the ratio of enzyme to substrate (30, 60, and 90 Anson unit/kg protein) on degree of hydrolysis were examined. Also, the antioxidant activity was assessed using DPPH radical scavenging test, and investigated using a completely randomized design. According to results, the optimum condition to produce hydrolyzates with the highest degree of hydrolysis (24.65%) was 55°C, 210 min, with ratio of enzyme to substrate of 60 Anson unit/kg protein, The highest antioxidant activity (35.44) of protein hydrolyzed was achieved at 150 min, 50°C, and the ratio of enzyme to substrate 60 (Anson unit/kg protein). Moreover, there was no significant ( p > 0.05) between the level of hydrolysis and the antioxidant activity was among different time and temperatures. In conclusion, the peptide derived from quinoa protein showed a sufficient antioxidant activity to be incorporated in food products.

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Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Cited by 259 publications

References 86 publications

Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage

The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa

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