Lipid oxidation and antioxidant delivery systems in muscle food

Abstract

Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off‐flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross‐processing with nonmuscle antioxidant‐containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant‐containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.

Binding of Quercetin to Hemoglobin Reduced Hemin Release and Lipid Oxidation

“…Hb dominates the color and is an active pro-oxidant to promote lipid oxidation in blood and meat foods. 3,7,8 As noted earlier, met-Hb stimulates lipid oxidation in muscle foods whereas reduced Hb (such as oxy-Hb) is not reactive toward lipids. Liberation of ferriprotoporphyrin IX (i.e., free hemin) is related to the initiation of lipid oxidation since hemin released from met-Hb has been found to interact with the phospholipid bilayer and stimulates the formation of reactive radicals.…”

“…Lipid oxidation is one of the major causes for quality deterioration during the storage and processing of blood and meat foods. − It is therefore important to inhibit lipid oxidation to conserve the good quality of Hb-containing foods. Hb dominates the color and is an active pro-oxidant to promote lipid oxidation in blood and meat foods. ,, As noted earlier, met-Hb stimulates lipid oxidation in muscle foods whereas reduced Hb (such as oxy-Hb) is not reactive toward lipids.…”

Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns

“…However, some protein chaperones (heat shock protein 90, Hsp90) are reported to stabilize cell membranes and preserve membrane integrity in muscle tissues, and particularly act as an inherent antioxidant by providing additional protection against ROS-induced PLs oxidation ( 64 ). For seafood, such as in fish fillets, the total lipid content generally decreases during cold storage as TGs and PLs are either hydrolyzed by lipolytic enzymes, such as lipase and PLA 2 and/or susceptible to oxidative damage from the myoglobin-mediated mechanism of action ( 39 , 65 , 66 ), though the activity of mitochondrial enzymes may be different during subsequent thawing. Indeed, the water-enriched external medium could induce hydrostatic pressure in cells and impair plasma membrane integrity, provoking an enrichment of intracellular enzymes in the final exudate ( 39 ).…”

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

“…Presence of preformed lipid hydroperoxides enhances susceptibility of lipid oxidation by hemoglobin ( Szebeni and Toth, 1986 , Richards and Li, 2004 ). In the presence of heme compounds, lipid hydroperoxides can be decomposed into lipid radicals and hypervalent heme species that can initiate further lipid oxidation reactions ( Wu, Richards, & Undeland, 2022 ). Therefore, preferential hydrolysis towards oxidized phospholipids due to presence of membrane defects ( Litvinko, Skorostetskaya, & Gerlovsky, 2018 ) could be the role of PLA2 in depleting the membranes of pre-formed lipid hydroperoxides as illustrated in Fig.…”

“…Fig. 1 shows relationship between oxidation and heme proteins (represented by hemoglobin) and lipids, which have been featured in several review articles for example, Maqsood et al, 2012 , Wu et al, 2022 . Despite that, chemical degradation of lipids play a crucial role in the formation of the final flavor of product and are primarily responsible for both desirable and undesirable flavors and aromas in meat or fish ( Huang et al, 2014 , Wu et al, 2015 ).…”