Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

Abstract

This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored under alternating exposure to fluorescent light at 4 ± 2 °C for 9 days. The hamburgers were sampled at different times (0, 6, and 9 days) and grilled at 200 °C. After 9 days, more than 56% of the added phenols in the raw burgers and more than 20% the grilled ones were retained. The results show that both concentrations of phenolic extract proved to effectively reduce primary and secondary lipid oxidation, as well as cholesterol oxidation products (COPs), during the shelf-life of raw hamburgers. Peroxide value, thiobarbituric acid reactive substances, and total COPs were up to 1.4-, 4.5-, and 8.8-fold lower in phenol-enriched raw hamburgers, respectively, than in the control samples; a similar trend was noted also in phenol-enriched cooked hamburgers (1.3-, 5.7-, and 4-fold lower). The sensory analysis also confirmed the effectiveness of the addition of phenolic extract, resulting in a positive effect on the red color intensity (raw product) and thus reducing browning during storage.

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 hamburger formulation and storage time significantly affected the lipid oxidation, and the interaction between these two factors was also significant ( Table 2 ). A PE-concentration-dependent effect preserving lipid oxidation was also observed by other studies in the literature both in raw and grilled beef burger [ 20 ].…”

“…The ORAC FL assay revealed differences in the antioxidant activity of four experimental groups, with the highest mean values recorded in the P group ( Table 2 ). A reduction in the antioxidant activity during storage was recorded in A, AP and P. This reduction, as found in a previous study, is due mainly to the oxidative degradation phenomena of phenols or antioxidant molecule that occur during storage [ 20 , 44 ]. Despite the degradation of phenols, the higher level of integration in beef meat (P group) ensures considerable antioxidant activity until the end of storage time.…”

“…Several spices, essential oils, extracts, powders and other plant by-products have been studied in recent decades in order to assess their activity and their effects on meat products as food supplementation [ 16 , 17 , 18 , 19 ]. Among these, olive oil by-products can be considered a source of bioactive molecules that are potentially applicable for processed meat preservation [ 20 ]. It is known that olive oil by-products are characterized by a high number of hydrophilic phenols, mainly secoiridoids, found exclusively in the Oleaceae family, that have been proven to inhibit or delay the rate of growth of a wide range of Gram-positive and Gram-negative bacteria as well as to have high antioxidant properties [ 21 , 22 ].…”

“…Although the chemical composition and the antioxidant capacity of olive oil by-products as well as their application in foodstuff have been previously studied by several authors [ 20 , 24 , 25 ], information on the effect of the olive mill wastewater polyphenolic extract on the microbial population of minced meat products to improve their shelf-life is still limited.…”

Investigation and quantification of the potential antioxidant, inflammatory, and antibacterial bioactive molecules of the extracts of Algerian black and green table olive brine

“…Brine water for table olives of the Sigoise variety (green and black) was obtained from the manufacturing industrial plants of different regions: Mascara (North-West) and Bejaia (North-East) of Algeria during the 2021-2022 season and stored at -80°C. The extraction of phenolic compounds was performed using ethyl acetate as a solvent (200 mL for 100 mL of sample), according to Barbieri et al (2021)…”