Natural antioxidants in meat and poultry products

Karre, Liz; Lopez, Keyla; Getty, Kelly J. K.

doi:10.1016/j.meatsci.2013.01.007

Cited by 298 publications

(229 citation statements)

References 45 publications

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“…Frequently published studies suggest the limitation of the use of synthetic antioxidants due to their potential toxicity and carcinogenicity [Bauer et al, 2001; Koltover, 2010; U.S. National Library of Medicine, 2010]. Also, consumer preferences indicate a greater interest in food products with the addition of compounds derived from natural sources [Karre et al, 2013]. The action of an antioxidant is the more effective, the sooner it begins to act in the system.…”

Section: The Use Of Antioxidant Additives In Reducing the Loss Of Thementioning

confidence: 99%

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Hęś¹

2017

Pol. J. Food Nutr. Sci.

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This study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross--links, fl avor compounds, as well as the formation of colored non-enzymatic browning products. Attention is paid to the agents which may determine the reaction of amino acids with the products of lipid oxidation, i.e. the presence of catalysts or inhibitors in the environment, the presence of water, pH of the environment, temperature or reaction time. It was also noted that the conformation of the protein structure, the surface charge, the affi nity, and the accessibility of reactive groups affect the intensity of these interactions. This review article presents methods which reduce oxidative rancidity due to the use of antioxidant compounds, particularly the possibility of the use of natural antioxidants that reduce the number of lipid and protein oxidation products, and are simultaneously able to model the nutritional value of food.

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Section: The Use Of Antioxidant Additives In Reducing the Loss Of Thementioning

confidence: 99%

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Hęś¹

2017

Pol. J. Food Nutr. Sci.

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“…The shelf life of meat and meat products can be extended by the presence of natural antioxidants coming from different sources such as plant extracts. In response to recent claims that synthetic antioxidants have the potential to cause toxicological effects and consumers' increased interest in purchasing natural products, the meat industry has been seeking sources of natural antioxidants (Karre et al, 2013). Natural antioxidants have been widely reported to have potent anti-inflammatory and antimicrobic properties related especially to their phenolic content (Pereira et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Dietary <i>Lippia citriodora</i> extract in rabbit feeding: effects on quality of carcass and meat

et al. 2015

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Abstract. Due to consumer demand, in recent years considerable attention has been focused on the use of natural compounds in animal feed. The aim of this study was to evaluate the effect of dietary natural extract from Lippia citriodora (commonly named "limoncina"), titrated in verbascoside, on quality, measured as oxidative stability, fatty acid composition, alpha-tocopherol and retinol content and sensory traits of rabbit meat. Forty-five New Zealand white rabbits were randomly assigned to three age-and body-weight-balanced feeding groups of 15 animals each in which a conventional pelleted diet (CON) was supplemented with 1 or 2 kg t −1 (low naturalextract (LNE) and high natural-extract (HNE) groups, respectively) of Lippia citriodora extract for 55 days. No influence on carcass characteristics and the chemical composition of meat was observed. A trend for a positive effect on alpha-tocopherol tissue content (P = 0.07) and on thiobarbituric reactive substance (TBARS) values was observed (P = 0.063) in Longissimus Lumborum muscle from the HNE group.The fatty acid profile of the meat was affected by dietary treatment with a significant decrease (P = 0.001) in saturated fatty acids and an increase (P = 0.01) in polyunsaturated fatty acids in both treated groups compared to the CON group. The supplementation with natural extract at the highest dosage improved the tenderness and juiciness of meat, highlighting a better consistency than CON and LNE groups. In conclusion, this study shows that the natural extract used has the potential to improve rabbit meat in order to produce functional food, without altering the chemical and physical characteristics of meat.

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“…Because of current production practices such as supplementing animals with polyunsaturated fatty acids, which increases susceptibility to lipoperoxidation (Gladine et al, 2007a), and some critical physiological events such as gestation (Garrel et al, 2010), postpartum transition (Gitto et al, 2002), in management practices such as synchronization protocols (Sönmez et al, 2009), or to improve shelf life of meat products (Karre et al, 2013), coffee pulp could be an agricultural byproduct with a great potential to reduce oxidative stress in animals during highdemanding physiological stages, due to its high antioxidant capacity. Several studies have been conducted to evaluate the use of natural antioxidants in animal response.…”

Section: Discussionmentioning

confidence: 99%

Changes in composition, antioxidant content, and antioxidant capacity of coffee pulp during the ensiling process

et al. 2014

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-The objective of the present study was to determine the nutritive value, the presence of antioxidant compounds, and the antioxidant capacity of coffee pulp ensiled or non-ensiled. Dry matter (DM), crude protein (CP), ash, acid detergent fiber (ADF), neutral detergent fiber (NDF), and lignin, as well as the antioxidant compounds present in coffee pulp and their antioxidant capacity, were determined. A completely randomized design was used. Data were analyzed by analysis of variance. Ensiling of coffee pulp increased the CP content from 98.6 to 111.6 g kg −1 DM, NDF from 414.6 to 519.5 g kg −1 DM, ADF from 383.9 to 439.3 g kg −1 DM, and lignin from 122.9 to 133.6 g kg −1 DM. Caffeine decreased from 5.72 to 5.02 mg g −1 DM. Three antioxidant compounds were detected. Caffeic acid decreased due to ensiling (16.49 vs 14.69 mg g −1 DM). Gallic acid (2.88 vs 2.58 mg g −1 DM) and chlorogenic acid (62.12 vs 56.00 mg g −1 DM) did not differ, and there was similar antioxidant capacity of non-ensiled (215.66 µmol trolox g −1 DM) and ensiled coffee pulp (206.59 µmol trolox g −1 DM). Despite the decrease in the caffeic acid content due to the ensiling process, it is possible to use either ensiled or non-ensiled coffee pulp for animal feeding because of its high antioxidant capacity.

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Natural antioxidants in meat and poultry products

Cited by 298 publications

References 45 publications

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Dietary <i>Lippia citriodora</i> extract in rabbit feeding: effects on quality of carcass and meat

Changes in composition, antioxidant content, and antioxidant capacity of coffee pulp during the ensiling process

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Natural antioxidants in meat and poultry products

Cited by 298 publications

References 45 publications

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Dietary &lt;i&gt;Lippia citriodora&lt;/i&gt; extract in rabbit feeding: effects on quality of carcass and meat

Changes in composition, antioxidant content, and antioxidant capacity of coffee pulp during the ensiling process

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Dietary <i>Lippia citriodora</i> extract in rabbit feeding: effects on quality of carcass and meat