Natural antioxidants used in meat products: A brief review

Ribeiro, Jéssica Souza; Santos, Maria José Missão Cordeiro; Silva, Larissa Kauly Rosa; Pereira, Luiza C.; Santos, Ingrid Alves; Lannes, Suzana Caetano da Silva; Silva, Marcondes Viana da

doi:10.1016/j.meatsci.2018.10.016

Cited by 265 publications

(205 citation statements)

References 38 publications

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“…However, so far, no relevant literatures have reported the maximum permissible dosage of VTE. In this experiment, the dosage of VTE was much higher than that of BHT for the following two reasons: (a) International Food Standards stipulate that the maximum dosage of BHT in meat was 0.01% (Codex Alimentarius commission., ); therefore, we chose the maximum dosage of BHT 0.01% to evaluate the antioxidant activity of VTE; (b) In addition, the dosage of natural extracts in meat ranged from 0.1% to 1.5% in more than half of the literatures (Falowo, Fayemi, & Muchenje, ; Ribeiro et al, ), so we initially selected the dosages of VTE as 0.1%, 0.3%, and 0.5%. However, we found that when the dosage of VTE was 0.5%, the color of mixed pork patties was too dark, which affected the overall acceptability of the scoring group members.…”

Section: Discussionmentioning

confidence: 99%

“…As a synthetic antioxidant, BHT is readily available and has been widely used to inhibit meat oxidation (Formanek et al, 2001). However, recent studies have shown that BHT is associated with health risks due to toxic effects (Lindenschmidt, Tryka, Goad, & Witschi, 1986 (Falowo, Fayemi, & Muchenje, 2014;Ribeiro et al, 2018), so we initially selected the dosages of VTE as 0.1%, 0.3%, and 0.5%. However, we found that when the dosage of VTE was 0.5%, the color of mixed pork patties was too dark, which affected the overall acceptability of the scoring group members.…”

Section: Discussionmentioning

confidence: 99%

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Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Zhang

Hai

et al. 2019

Food Science & Nutrition

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To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea ( Ampelopsis grossedentata ) extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and protein oxidation of cooked mixed pork patties during refrigerated storage. VTE had a significant DPPH radical scavenging activity, and its IC 50 was 15.35 µg/ml. VTE‐treated mixed pork patties had a better texture than that of the control group ( p < 0.05). VTE could significantly inhibit an increase in the TBARS value and the formation of carbonyl compounds ( p < 0.05), and the inhibition was stronger than that of the butylated hydroxytoluene (BHT) group ( p < 0.05), while the amount of sulfhydryl groups significantly decreased ( p < 0.05). The color of VTE itself made the mixed pork patties darker ( p < 0.05), but this did not affect the sensory scores and overall acceptability of the VTE‐treated patties, indicating the VTE can be incorporated into mixed pork patties. The scanning electron microscopy ( SEM ) results showed that the VTE inhibited the oxidation of the cooked mixed pork patties during refrigerated storage. These findings may be significant to helping extend the shelf life of meat products.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Zhang

Hai

et al. 2019

Food Science & Nutrition

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“…One class of additives that could be replaced with natural extracts (spices, fruits and vegetable residues) are the antioxidants used in meat products. These compounds increase the shelf life of foods to which they are added by inhibiting the oxidation of lipids, proteins and pigments, preserving attributes such as color, texture, aroma, taste and the overall quality of the product . As regarding the object of this review, the herbs from the Lamiaceae family, numerous papers present in literature report the use of sage, rosemary and oregano in the quality preservation of meat, fish and bread.…”

Section: Extracts From Lamiaceae In the Food Preservation Sector: Foomentioning

confidence: 99%

“…These compounds increase the shelf life of foods to which they are added by inhibiting the oxidation of lipids, proteins and pigments, preserving attributes such as color, texture, aroma, taste and the overall quality of the product. [443] As regarding the object of this review, the herbs from the Lamiaceae family, numerous papers present in literature report the use of sage, rosemary and oregano in the quality preservation of meat, fish and bread. Examples include the use of a sage extract to reduce the lipid oxidation in pork preparations [444] and oregano extracts employed to inhibit the spoilage of tilapia meat; anyhow the most popular herb in the food preservation sector seems to be rosemary, which was successfully tested as additive in the extension of the shelf life of carp, [445] pork meat [446] and chicken, [447] or in combination with thyme to preserve the quality of the already mentioned Nile tilapia.…”

Section: Food Additivesmentioning

confidence: 99%

New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

Napoli

Siracusa

Ruberto

2020

Chemistry & Biodiversity

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Lamiaceae is one of the largest families of flowering plants comprising about 250 genera and over 7,000 species. Most of the plants of this family are aromatic and therefore important source of essential oils. Lamiaceae are widely used as culinary herbs and reported as medicinal plants in several folk traditions. In the Mediterranean area oregano, sage, rosemary, thyme and lavender stand out for geographical diffusion and variety of uses. The aim of this review is to provide recent data dealing with the phytochemical and pharmacological studies, and the more recent applications of the essential oils and the non‐volatile phytocomplexes. This literature survey suggests how the deeper understanding of biomolecular processes in the health and food sectors as per as pest control bioremediation of cultural heritage, or interaction with human microbiome, fields, leads to the rediscovery and new potential applications of well‐known plants.

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“…Furthermore, because lipid oxidation affects the sensory quality of meat, including color, texture, and flavor, it also undermines the quality and consumer acceptability of meat products (Johnson and Decker, 2015). To prevent lipid oxidation, synthetic antioxidants, such as ascorbic acid, butylated hydroxyanisol, butylated hydroxytoluene, tert-butylhydroquinone, prophylgallate, nitrates, and nitrites, are added during meat production (Ribeiro et al, 2019;Shah et al, 2014). However, consumers have become increasingly concerned about the addition of synthetic antioxidants in processed meat products (Han and Ahn, 1998), which has instigated the use of natural antioxidants extracted from plants (Gil et al, 2001;Shah et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period

Choi

Kim²,

Kim³

et al. 2019

Food Sci Anim Resour

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Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of fat oxidation and enhancement of quality characteristics of pork patties. Cacao nib powder was extracted in distilled water or 50%, 70%, or 99% ethanol. CEs prepared using 70% ethanol had the highest total phenolic and total flavonoid contents, and the highest 1,1-diphenyl-2picrylhytdrazyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Decompression-concentrated CEs prepared using 70% ethanol and 0.1% ascorbic acid were added to pork patties, and the physiochemical properties of the patties were measured. The pH of all pork patties increased during storage, but tended to decrease according to the CEs content. CEs enhanced the preservation of redness and texture of the pork patties during storage. Analysis of thiobarbituric acid reactive substances (TBARS) in patties revealed that fat oxidation was highly suppressed in all treatment groups containing CEs during storage, and TBARS values decreased according to CE content. Treatment with 0.1% CE reduced fat oxidation to a level similar to that of treatment with 0.1% ascorbic acid. Consumer flavor preference increased according to CE content, and overall preference was the highest for patties prepared with 0.05% and 0.075% CEs. Overall, 70% ethanol was found to be the optimal concentration for extraction of cacao nibs, and adding 0.05% or 0.075% CEs to pork patties yielded the highest quality.

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Natural antioxidants used in meat products: A brief review

Cited by 265 publications

References 38 publications

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period

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