Protein Oxidation in Muscle Foods: A Comprehensive Review

Domínguez, Rubén; Pateiro, Mirian; Munekata, Paulo E.S.; Zhang, Wangang; García-Oliveira, Paula; Carpena, María; Prieto, Miguel A.; Bohrer, Benjamin M.; Lorenzo, José M.

doi:10.3390/antiox11010060

Cited by 133 publications

(84 citation statements)

References 135 publications

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“…On the other hand, oxidative reactions are the main cause of the loss of characteristic color of meat products, especially related to chemical and structural changes of the myoglobin molecule [ 9 , 51 , 52 ]. In this work, changes in color were observed by colorimetry using the CIELab system.…”

Section: Resultsmentioning

confidence: 99%

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

et al. 2022

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Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50–5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels.

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Section: Resultsmentioning

confidence: 99%

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

et al. 2022

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“…The evaluated stabilization of MDA levels in AN100, AN75, AN50, AN25 between the 7 th and 14 th day confirms the antioxidant potential of the blend (Table 1). The decrease of the TBA value in AN0 and C at the end of the experiment suggests that the secondary products of the lipid peroxidation are continuing the oxidation processes in the protein fraction (Domínguez et al, 2022;Estévez, 2011).…”

Section: Changes In the Lipid Fractionmentioning

confidence: 91%

“…Oxidation processes occurring in cooked meat products reduce both their nutritional value and shelf life (Domínguez et al, 2022). Due to its fat-rich nature and heat treatment, the oxidative stability of cooked meat products is reduced (Domínguez et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages

Kolev¹,

Vlahova-Vangelova²,

Balev³

et al. 2022

Acta Sci Pol Technol Aliment

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Background. There is a growing interest in the so-called "clean label" meat products and those with a reduced synthetic additives content. The utilization of rose oil by-products is another motive underlying this study. Therefore, the aim of the study is to evaluate the effect of the incorporation of the three-component antioxidant blend on the oxidative stability and antioxidant activity of functional cooked sausages with nitrite reduction. Materials and methods. The three-component antioxidant blend was formulated after a mathematical optimization according to four target functions and consists of: 0.100 g/kg freeze-dried extract from dry distilled rose petals, 0.091 g/kg dihydroquercetin and 0.100 g/kg sodium L-ascorbate. Six different cooked sausage samples were produced: control -C without antioxidant blend and 100% nitrite, AN100, AN75, AN50, AN25 and AN0 with three-component antioxidant blend and the respective percentage of nitrite. The changes in the residual nitrites, antioxidant activity as well as the hydrolysis and oxidation in lipid and protein fractions were evaluated at days 1, 7 and 14 of chilled storage (0-4°C). Results. A proportional reduction of the residual nitrites in the final cooked sausages was found. The radical-scavenging activity (DPPH) and iron-reducing activity potential (FRAP) increased with the incorporation of three--component antioxidant blend. Its inclusion promoted inhibition of lipolysis and lipid oxidation in the cooked sausages with up to 50% of a reduction in nitrites. A similar stabilizing effect on the protein oxidation was observed. Conclusion.The incorporation of three-component antioxidant blend containing X 1 -0.100 g/kg freeze-dried extract of dried distilled rose (Rosa damascena Mill.) petals; X 2 -0.091 g/kg dihydroquercetin isolate from Larix sibirica Ledeb and X 3 -0.100 g/kg sodium L-ascorbate can successfully stabilize the oxidative processes in functional cooked sausages with a 50% reduction in nitrite content.

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“…Natural bioactive compounds prevent oxidative processes in food products [18]. This strategy is vital since the oxidative reactions are the most important degradative process in foods, including both lipid [18,19] and protein oxidation [20], which result in important losses of food quality (chemical composition and physicochemical characteristics) and also produce a significant reduction of nutritional properties of foods. Moreover, the encapsulation of natural colorants is also a promising strategy in order to limit the use of synthetic dies in the food and pharmaceutical industries [21].…”

Section: Natural Bioactive Compounds For Food and Therapeutic Applicationsmentioning

confidence: 99%

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

et al. 2022

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The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

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Protein Oxidation in Muscle Foods: A Comprehensive Review

Cited by 133 publications

References 135 publications

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

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