Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

Abstract

The objective of this study was the incorporation of a water–oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p < 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life.

The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

“…The increase in fat may be due to the composition of the nanoemulsion, which contains orange essential oil, causing a similar effect as reported by Almaráz-Buendia et al [ 22 ]. They added nanoemulsion containing orange essential oil in sausages and observed a directly proportional increase in their fat content, since this oil is mainly comprised of terpenes.…”

Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage

“…The increase in ash is due to the incorporation of whey protein, which there is evidence showing that it contains a good concentration in its composition (Morr & Ha, 1993). A similar effect was observed by Almaráz‐Buendia et al (2019) when he substituted animal fat with nanoemulsion of bioactive compounds of orange and xoconostle in meat products.…”

“…Physicochemical analyses of the different meat products were carried out according to the method reported by Almaráz‐Buendia et al (2019). Moisture was determined by weight difference after drying the samples at 100℃ for 8 hr.…”

“…Unfortunately, bioactive compounds are sensitive to various conditions, such as the presence of oxygen, light, heat, among others, and thus it is necessary to incorporate them into a stable system to ensure their effectiveness. Encapsulation is a method that allows the controlled release of these active compounds and it can preserve their stability during processing and storage (Almaráz‐Buendia et al, 2019; Kuhn et al, 2019).…”

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

“…Furthermore, encapsulation of these essential oils in well‐designed nanoemulsions can enhance their stability, ease of utilization, and efficacy (Moradi & Barati, 2019; Rao et al., 2019). Various researchers have reported that essential oil encapsulated within nanoemulsions have strong antimicrobial and/or antioxidant activity, including cinnamon and thyme oils in beef patties (Ghaderi‐Ghahfarokhi, Barzegar, Sahari, & Azizi, 2016), ginger oil in chicken breast fillets (Noori, Zeynali, & Almasi, 2018), citrus oil in fresh silvery pomfret ( Pampus argenteus ) fillets (Wu et al., 2016), orange oil in emulsified meats (Almaráz‐Buendia et al., 2019), anise oil in Yao meat products (Liu, Zhang, Bhandari, Xu, & Yang, 2020), oregano oil for fresh pork loins (Xiong et al., 2020), Ferulago angulata oil (Shokri, Parastouei, Taghdir, & Abbaszadeh, 2020) and garlic oil in beef meat sausages (Esmaeili et al., 2020). Some nutraceuticals loaded into nanoemulsions have also been shown to exhibit antimicrobial activity, such as curcumin in chicken fillets (Abdou et al., 2018; Khan, Sadiq, & Mehmood, 2020).…”