Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat

Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

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Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

Food Chemistry ◽

10.1016/j.foodchem.2021.131881 ◽

2021 ◽

pp. 131881

Author(s):

Sam Al-Dalali ◽

Cong Li ◽

Baocai Xu

Keyword(s):

Lipid Oxidation ◽

Protein Oxidation ◽

Frozen Storage ◽

Beef Meat ◽

Flavor Profile

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Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

Antioxidants ◽

10.3390/antiox10050736 ◽

2021 ◽

Vol 10 (5) ◽

pp. 736

Author(s):

Anna Kaczmarek ◽

Małgorzata Muzolf-Panek

Keyword(s):

Lipid Oxidation ◽

Plant Extracts ◽

Predictive Models ◽

Lipid Fraction ◽

External Validation ◽

Control Sample ◽

Ground Beef ◽

Validation Dataset ◽

Beef Meat ◽

Value Changes

The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average R2 coefficients (≥0.98) calculated for all extracts. Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.972) and log-logistic (R2 = 0.938) models as well as ANN (R2 = 0.935) models can predict changes in TBARS in raw ground beef meat during storage.

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