Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

In this study, we assessed the antioxidative ability of 23 natural sources in a meat model system at the same addition level (1.0%). We evaluated the free radical (2,2-diphenyl-1-picrylhydrazyl, DPPH) scavenging ability of natural plant sources and their peroxides, as well as their aldehyde-inhibiting ability in pork patties, over 10 days of cold storage. It was found that blueberries, cherries, onions, black tea, and clove buds (20.6–25.0 mg AA/g) have a higher DPPH scavenging ability than that of other natural sources (10.80–16.7 mg AA/g) ( P < 0.05 ). Moreover, it was found that peroxides in pork patties are largely inhibited by red wine, lettuce, and red ginseng ( P < 0.05 ), whereas aldehydes are significantly inhibited by blueberries, chokeberries (aronia), blackcurrant, clove buds, elderberries, ginger, and cinnamon ( P < 0.05 ). These inconsistencies detected in the antioxidative ability of these 23 natural sources indicate that it is important to perform comprehensive and practical assessments of the potential antioxidative ability of natural sources. In addition, it is assumed that the interactions between natural plant sources and meat components affect the inhibition of lipid oxidation in meat and meat products.

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The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Antioxidants ◽

10.3390/antiox10081290 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1290

Author(s):

Márcio Vargas-Ramella ◽

José M. Lorenzo ◽

Sol Zamuz ◽

María Esperanza Valdés ◽

Daniel Moreno ◽

...

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Radical Scavenging ◽

Meat Products ◽

Thiobarbituric Acid ◽

Total Anthocyanin ◽

Antioxidant Power ◽

Pork Patties ◽

Amount Of Knowledge ◽

The Impact

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

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Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

Foods ◽

10.3390/foods9030334 ◽

2020 ◽

Vol 9 (3) ◽

pp. 334 ◽

Cited By ~ 1

Author(s):

Fengqi Yang ◽

Won-Young Cho ◽

Nayeon Lee ◽

Da-Hee Kim ◽

Jihye Lee ◽

...

Keyword(s):

Lipid Oxidation ◽

Whey Protein ◽

Meat Products ◽

Textural Properties ◽

Thiobarbituric Acid ◽

Control Group ◽

Processed Meat ◽

Boswellia Serrata ◽

Bacterial Colony ◽

Pork Patties

Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and their combination on pork patties during storage, exploring changes in textural properties and lipid oxidation susceptibility. The 2% whey-added group exhibited a higher crude protein content than the untreated control group. The highest water-holding capacity and lowest cooking losses were observed in mixed-additive groups (WB1 (2% W/0.5% B) and WB2 (2% W/1.0% B), and the highest sensory scores for overall acceptability were obtained for WB1. Adding B. serrata can neutralize the hardness caused by whey powder, thereby improving palatability. From 7 d (days 7), the extents of lipid oxidation, determined using 2-thiobarbituric acid-reactive substances (TBARS) analysis, for the WB1 and WB2 groups were significantly lower than that of the control group. The WB1 and WB2 groups exhibited substantially suppressed total bacterial colony and Escherichia coli counts relative to the control group. Our findings suggest that the additive combination of B. serrata and whey protein powders can suppress lipid oxidation, improve storage stability, and enhance textural properties in the production of functional pork patties.

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Anti-Psoriasis Agents from Natural Plant Sources

Current Medicinal Chemistry ◽

10.2174/0929867323666160321121819 ◽

2016 ◽

Vol 23 (12) ◽

pp. 1250-1267 ◽

Cited By ~ 9

Author(s):

Marco Bonesi ◽

Monica Rosa Loizzo ◽

Eugenio Provenzano ◽

Francesco Menichini ◽

Rosa Tundis

Keyword(s):

Natural Plant ◽

Plant Sources

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Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽

10.3390/molecules26133898 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3898

Author(s):

Surakshi Wimangika Rajapaksha ◽

Naoto Shimizu

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Food Packaging ◽

Uv Light ◽

Antioxidant Properties ◽

Black Tea ◽

Wall Material ◽

Food Simulants ◽

Black Tea Extract ◽

Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

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Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15277 ◽

2021 ◽

Author(s):

Bruna E. Auriema ◽

Juarez Vicente ◽

Mario G. Carvalho ◽

Rosane N. Castro ◽

Rosa H. Luchese ◽

...

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Lipid Oxidation ◽

Traditional Method ◽

Meat Products ◽

Chicken Meat ◽

Fat Replacement ◽

Green Banana ◽

Nuclear Magnetic

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Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

Molecules ◽

10.3390/molecules26061782 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1782

Author(s):

Juan Manuel Tirado-Gallegos ◽

Paul Baruk Zamudio-Flores ◽

Miguel Espino-Díaz ◽

René Salgado-Delgado ◽

Gilber Vela-Gutiérrez ◽

...

Keyword(s):

Weight Loss ◽

Lipid Oxidation ◽

Meat Products ◽

Water Vapor Permeability ◽

Good Alternative ◽

Quality Attributes ◽

Vapor Permeability ◽

Biodegradable Films ◽

Molecular Weights ◽

Chitosan Films

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24 to 2.38%). A higher increase in hardness (from 22.32 to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.

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