scholarly journals Preservation of meat products with natural antioxidants from rosemary

2021 ◽  
Vol 854 (1) ◽  
pp. 012053
Author(s):  
J M Lorenzo ◽  
P E S Munekata ◽  
M Pateiro ◽  
R Domínguez ◽  
Mohammed Abdulrazzaq Alaghbari ◽  
...  
Keyword(s):  
Essential Oil ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Oxidation Products ◽  
Synthetic Antioxidants ◽  
Muscle Foods ◽  
Oxidative Reactions ◽  
Natural Additive ◽  
Rosemary Essential Oil

Abstract Oxidative reactions can reduce the quality of meat products. Synthetic antioxidants can delay the formation of oxidation products but their use in muscle foods has been reconsidered among modern consumers willing to purchase clean label products. Rosemary is a relevant source of antioxidants that can be explored as natural additive in muscle foods. This review aims to provide an overview of the protective effect of rosemary active against the oxidative decay in meat products. The use of rosemary essential oil or extract can slow the progression of oxidative reactions and preserve redness, reduce the accumulation of primary and secondary lipid oxidation and protein oxidation products, and slow the increase of perceived rancidity in sensory analysis. These effects were reported during the storage of patties, burgers, meatballs, sausages, and nuggets. In this sense, rosemary extracts and essential oil can be explored as natural antioxidant in meat products.

scholarly journals Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

Effect of Chitosan Essential Oil Films on the Storage-Keeping Quality of Pork Meat Products

2014 ◽  
Vol 7 (8) ◽  
pp. 2443-2450 ◽  
Author(s):  
Jeannine Bonilla ◽  
Maria Vargas ◽  
Lorena Atarés ◽  
Amparo Chiralt
Keyword(s):  
Essential Oil ◽  
Meat Products ◽  
Pork Meat ◽  
Keeping Quality ◽  
Oil Films

THE APPLICATION OF NATURAL AND SYNTHETIC ANTIOXIDANTS TO INCREASE THE OXIDATION RESISTANCE OF LINSeED OIL

2020 ◽  
Vol 13 (4(50)) ◽  
pp. 41-51
Author(s):  
I. P. Edimecheva ◽  
A. A. Sosnovskaya ◽  
O. I. Shadyro
Keyword(s):  
Ascorbic Acid ◽  
Kinetic Data ◽  
Room Temperature ◽  
Linseed Oil ◽  
Ascorbyl Palmitate ◽  
Natural Antioxidants ◽  
Oxidation Products ◽  
Free Access ◽  
Synthetic Antioxidants ◽  
Acid Esters

The effectiveness of several synthetic and natural antioxidants (AO) in inhibiting the oxidation of linseed oil has been studied. Under the conditions of accelerated oxidation at 100 °С, the values of the induction period of oxidation and stabilization factors of linseed oil in the presence of additives of known phenolic AOs, tocopherols, fat-soluble ascorbic acid esters and compositions based on them were determined. The data obtained indicate that ascorbic acid esters effectively inhibit the oxidation of linseed oil. The stabilizing effect of ascorbyl palmitate (AP) increases with an elevation in the content of α-linolenic acid in the oil and a decrease in the oxidative stability of the oil. One AP provided better stabilization efficiency than some known compositions based on it. Kinetic data on the accumulation of oxidation products in linseed oil with AP additives during the storage at room temperature and with free access of the air were obtained, demonstrating high inhibiting activity of AP under these conditions, which provides a possibility to increase the shelf life of the stabilized oil up to 18 months or more.

scholarly journals Protein Oxidation in Muscle Foods: A Comprehensive Review

Antioxidants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 60
Author(s):  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Wangang Zhang ◽  
Paula Garcia-Oliveira ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Oxidative Degradation ◽  
Essential Amino Acids ◽  
Economic Losses ◽  
Toxic Substances ◽  
Oxidation Reactions ◽  
Muscle Foods ◽  
Oxidative Reactions ◽  
Physico Chemical

Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.

scholarly journals ESSENTIAL OIL AND EXTRACTS FROM THYMUS PRAECOX OPIZ SSP. POLYTRICHUS AS NATURAL ANTIOXIDANTS

2016 ◽  
Vol 1 (13) ◽  
Author(s):  
Nada V. Petrović ◽  
Slobodan S. Petrović ◽  
Dubravka Jovičić ◽  
Marina Francišković
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Functional Food ◽  
Nutritional Supplements ◽  
Natural Antioxidants ◽  
Antioxidant Potential ◽  
Synthetic Antioxidants ◽  
Food Ingredients ◽  
Medicinal Value

Spices and herbs have been used for centuries by many cultures to enhance the flavor and aroma offoods. Early cultures also recognized the value of using spices and herbs in preserving foods and fortheir medicinal value. In the present study the essential oil of wild growing Thymus praecox Opiz ssp.polytrichus was isolated by hydrodistillationprocess. Extracts of T. praecox ssp.polytrichuswereprepared by using solvents of varying polarity. Antioxidant potential and ability of essential oil andextractsto neutralize DPPH radicals was investigated. The essential oil showed significantlyhigher antioxidant activity compared with synthetic antioxidants BHA and BHT. This workprovides the basis for the present rapidly increasing interest for the use of natural antioxidants as foodantioxidants, functional food ingredients and/or as nutritional supplements.

scholarly journals Influence of natural antioxidants on heat-untreated meat products quality

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 124-128 ◽  
Author(s):  
Ľ. Korimová ◽  
D. Máté ◽  
P. Turek
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ambient Temperatures ◽  
Product Mixture ◽  
Tbars Values ◽  
Positive Effect

The work deals with a study of the effect of natural antioxidants – rosemary extracts in powder and liquid forms, respectively, on the quality of a heat-untreated meat product. Effect of added antioxidants was estimated in samples taken from the meat product mixture, from a ready-made product immediately after smoking, after 28 days – at the expedition of the meat product and then after further 28 days of storing at different ambient temperatures. Marked positive effect of the applied antioxidants was noted especially during storing when the peroxide and thiobarbituric acid reactive substances (TBARS) values of fats increased more slowly compared to meat products manufactured without added antioxidants. Subsequent sensory analysis shows also preferences for the antioxidant treated meat products.

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

scholarly journals Changes in the essential oil content and terpene composition of rosemary (Rosmarinus officinalis L.) by using plant biostimulants

2016 ◽  
Vol 107 (1) ◽  
pp. 147 ◽  
Author(s):  
Amir FOROUTAN NIA ◽  
Hassanali NAGHDI BADI ◽  
Ali MEHRAFARIN ◽  
Sanaz BAHMAN ◽  
Mehdi SEIF SAHANDI
Keyword(s):  
Amino Acids ◽  
Essential Oil ◽  
Oil Content ◽  
Control Treatment ◽  
Bornyl Acetate ◽  
Rosmarinus Officinalis L ◽  
Complete Fertilizer ◽  
Maximum Content ◽  
Rosemary Essential Oil

Plant biostimulants can stimulate the increase of growth, metabolism and the biosynthesis of metabolites in plants. This study investigated the changes of rosemary essential oil and its components composition under use of biostimulants for the possible reduction in use of chemical fertilizers. Treatments included biostimulants based on amino acids in four formulations, Aminolforte, Kadostim, Humiforte, and Fosnutren (each of them at 0.75 and 1.5 L ha<sup>-1</sup>), and application of N.P.K fertilizer as a control treatment (by applied complete fertilizer at 100 kg per hectar with proportion of 15:8:15 percentage of N:P:K in the fertilizer). Results showed that the essential oil content and its components were significantly affected by biostimulants application. The maximum content of essential oil was obtained at 1.5 L ha<sup>-1 </sup>Humiforte and both concentrations of Aminolforte. While, the highest content of <em>α</em>-pinene, 1,8-cineole, and camphor as major components of rosemary essential oil were obtained at 1.5 L ha<sup>-1 </sup>Fosnutren. In addition, the maximum content of linalool, <em>z</em>-pinocamphone, bornyl acetate, and caryophyllene oxide were observed at 1.5 L ha<sup>-1</sup> Fosnutren.Although, the highest content of myrcene and verbenone was obtained in the treatment with N.P.K fertilizer, but the maximum contents of <em>β</em>-pinene, camphene, borneol, and <em>α</em>-terpineol were related to the both concentrations of Aminolforte.We can conclude that biostimulants based on amino acids can be an effective alternative in reducing the use of chemical fertilizer and increasing the quantity and quality of rosemary essential oil.

scholarly journals The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products

2019 ◽  
Vol 57 (4) ◽  
pp. 439-447 ◽  
Author(s):  
Olaf K. Horbańczuk ◽  
Marcin A. Kurek ◽  
Atanas G. Atanasov ◽  
Mladen Brnčić ◽  
Suzana Rimac Brnčić
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Nutritive Value ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Potential Health ◽  
Beef Products ◽  
Quality And Shelf Life

Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidant can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.

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