Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”

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.

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

“…Firstly, 200 ppm of HXT, from both origins, reduced the microbial growth, the protein and the lipid oxidation being the synthetic HXT the only that did not alter the sensory quality of fresh lamb burgers for 6 days at 4 • C [58]. In this manner, we tested these extracts also a dry-cured pork sausage ('fuet') obtaining similar results [59]. In this sense, although on these days society prefers natural products than synthetic, the stability of the natural isolated HXT may have lower and limited stability, which may reduce its bioactivity.…”

Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten‐free brownies

“…On the other hand, another study concluded that omega‐3 enrichment together with different amounts of HTX (100, 200, and 400 ppm) increased the antioxidant capacity in pies and caused a decrease in lipid oxidation on days 3, 6, and 9 (Muíño et al., 2017 ). More recently, HTX has demonstrated to be highly antioxidant compound in lamb patties (Martínez‐Zamora et al., 2020 ), chicken Nuggets (Martínez, Ros, & Nieto, 2020 ), and dry cured sausages (Zamora et al., 2021 ). In this sense, the high antioxidant capacity of this compound, despite its concentration being the lowest of all the extracts, can be explained by the presence of an OH group on its benzene ring, for which a higher function as a free radical scavenger, increasing its antioxidant power as well as its efficacy under stress conditions (Martínez et al., 2018 ; Martínez‐Zamora et al., 2021 ).…”

Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter

“…Ten healthy subjects (five females, five males, aged 20–50) were trained according to the ISO8586:2012. A 4‐point hedonic scale (Martínez Zamora et al., 2021) was used to evaluate the color, texture, flavor, appearance, aroma, aftertaste and overall acceptability of the samples from 1 (minimum: I do not like it) to 4 (maximum: I like it very much/I would buy it).…”

“…Therefore, synthetic antioxidants are commonly used in the food industry to control oxidation reactions. Due to concerns about toxicity, research is underway to use natural antioxidants that do not produce these harmful health effects (Martínez Zamora et al., 2021).…”