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.

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 Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

scholarly journals Functionality changes of natural antioxidants during food processing and storage

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S80-S83 ◽  
Author(s):  
J. Pokorný ◽  
Š. Schmidt ◽  
H. T T Nguyen
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Food Processing ◽  
Degradation Products ◽  
Raw Materials ◽  
Natural Antioxidants ◽  
Phenolic Antioxidants ◽  
Oxidation Reactions ◽  
Processing And Storage ◽  
And Storage

Food raw materials and products contain inhibitors of oxidation reactions, both in the lipidic phase and the aqueous phase. The most important inhibitors are phenolic antioxidants. During food processing and storage, concentrations of antioxidants in the two phases reach an equilibrium. Phenolics react with lipidic free radicals, being converted into antioxidant free radicals, quinones, polymers and copolymers. Some degradation products possess an antioxidant activity, too. The relative antioxidant activity decreases with decreasing concentration of oxygen in the system and with increasing temperature. Antioxidants are more rapidly decomposed in surface layers. Health aspects of antioxidant degradation products are often neglected as the safety of antioxidant degradation products is mostly unknown.

Obtaining of the antioxidants by supercritical fluid extraction

2011 ◽  
Vol 65 (1) ◽  
pp. 79-86 ◽  
Author(s):  
Nada Babovic ◽  
Slobodan Petrovic
Keyword(s):  
Antioxidant Activity ◽  
Supercritical Fluid Extraction ◽  
Supercritical Fluid ◽  
Food Industry ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Great Effort ◽  
Synthetic Antioxidants ◽  
Fluid Extraction ◽  
Antioxidant Power

One of the important trends in the food industry today is demand for natural antioxidants from plant material. Synthetic antioxidants such as butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) are now being replaced by the natural antioxidants because of theirs possible toxicity and as they may act as promoters of carcinogens. The natural antioxidants may show equivalent or higher antioxidant activity than the endogenous or the synthetic antioxidants. Thus, great effort is being devoted to the search for alternative and cheap sources of natural antioxidants, as well as to the development of efficient and selective extraction techniques. The supercritical fluid extraction (SFE) with carbon dioxide is considered to be the most suitable method for producing natural antioxidants for the use in food industry. The supercritical extract does not contain residual organic solvents as in conventional extraction processes, which makes these products suitable for use in food, cosmetic and pharmaceutical industry. The recovery of antioxidants from plant sources involves many problematic aspects: choice of an adequate source (in terms of availability, cost, difference in phenolic content with variety and season); selection of the optimal recovery procedure (in terms of yield, simplicity, industrial application, cost); chemical analysis of extracts (for optimization purposes a fast colorimetric method is more preferable than a chromatographic one); evaluation of the antioxidant power (preferably by the different assay methods). The paper presents information about different operational methods for SFE of bioactive compounds from natural sources. It also includes the various reports on the antioxidant activity of the supercritical extracts from Lamiaceae herbs, in comparison with the activity of the synthetic antioxidants and the extracts from Lamiaceae herbs obtained by the conventional methods.

scholarly journals Natural antioxidants in processing and storage stability of sheep and goat meat products

2018 ◽  
Vol 111 ◽  
pp. 379-390 ◽  
Author(s):  
Leda C.M. Cunha ◽  
Maria Lúcia G. Monteiro ◽  
José M. Lorenzo ◽  
Paulo E.S. Munekata ◽  
Voster Muchenje ◽  
...  
Keyword(s):  
Storage Stability ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Goat Meat ◽  
Processing And Storage ◽  
And Storage

Spore-forming bacteria and their utilisation as probiotics

2012 ◽  
Vol 3 (1) ◽  
pp. 67-75 ◽  
Author(s):  
J. Bader ◽  
A. Albin ◽  
U. Stahl
Keyword(s):  
Lactic Acid ◽  
Food Industry ◽  
Food Product ◽  
Review Article ◽  
Bacterial Spores ◽  
Scientific Results ◽  
Processing And Storage ◽  
And Storage ◽  
Spore Forming Bacteria

In this review article, the beneficial application of bacterial spore formers as probiotics in the food industry is discussed based on the knowledge gleaned from current publications. The summary of new scientific results provides evidence of the advantages of the utilisation of Bacillus or Clostridium strains in the food industry. Both bacteria are able to produce a very stable duration form: the endospore. Compared to the widely used lactic acid bacteria, bacterial spores offer the advantage of a higher survival rate during the acidic stomach passage and better stability during the processing and storage of the food product. In many food products, germination of the spores does not occur. Hence the product quality of the food is not affected because of their inactive metabolism. Besides the possible utilisation and functional properties, an overview of the fast-developing knowledge about the mechanisms of the beneficial health effects of spore-forming bacteria is provided.

scholarly journals UJI AKTIVITAS ANTIOKSIDAN FRAKSI ETIL ASETAT DAUN SALAM (Syzygium polyanthum) DAN UJI BILANGAN PEROKSIDA-NYA TERHADAP MINYAK GORENG CURAH

2019 ◽  
Vol 1 (1) ◽  
pp. 55
Author(s):  
Vritta Amroini Wahyudi Afifah Nuril Aini, Dian Puspita Ayu Ramadhanni Kumala Dewi
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Natural Antioxidants ◽  
Ethyl Acetate Fraction ◽  
Oxidation Reactions ◽  
Synthetic Antioxidants ◽  
Bulk Oil ◽  
Cooking Oil ◽  
Dpph Method

Cooking oil is a necessity of the people of Indonesia that is always needed. Based on the stages of manufacture, oil is divided into two, namely branded oil and bulk oil. Until now, branded oil is still the main choice even though it is economically more expensive than bulk oil. This is related to the tendency of bulk oil to experience rancidity due to oxidation reactions. The quality of bulk oil can be scientifically improved by the addition of antioxidants. Commonly used antioxidants are synthetic antioxidants such as TBHQ. Natural antioxidants are less popular because they have only stalled in the study but have not been compared significantly with synthetic antioxidants. In this study, a research is used to find out the stability of bulk oil with the addition of bay leaf ethyl acetate fraction and as a comparison of the use of TBHQ. Analysis of antioxidant activity of DPPH method was also used to find out determine the relationship between the power of antioxidant activity with the quality of bulk cooking oil. The evaluation was performed on the addition of bay leaf extract with various concentrations treated on bulk oil by heating for 20 minutes using 90˚C temperature. The results showed that the bay leave ethyl acetate fraction has IC50 value of 19.473 ppm, so it can effectively reduce the number of peroxide. The smallest peroxide number was obtained at treatment P6 (1%) that is 5,304 meqO2 / kg, where TBHQ (0,2%) as comparison have value equal to 4,147 meqO2 / kg. This shows that the antioxidant activity is very strong in bay leaf significantly affect the inhibition of bulk oil destruction. Natural antioxidant from bay leaf can prevent bulk oil from oxidation as well as synthetic antioxidants, but safer than synthetic antioxidants.

The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat

2019 ◽  
Vol 26 (4) ◽  
pp. 300-310 ◽  
Author(s):  
Anna Draszanowska ◽  
Mirosława Karpińska-Tymoszczyk ◽  
Magdalena A Olszewska
Keyword(s):  
Storage Time ◽  
Meat Products ◽  
Butylated Hydroxytoluene ◽  
Sodium Ascorbate ◽  
Synthetic Antioxidants ◽  
Ginger Rhizome ◽  
Canned Meat ◽  
And Storage ◽  
Lower Contribution

The effect of ginger rhizome, in comparison with sodium ascorbate and butylated hydroxytoluene, and storage time at 5℃ on the quality of pasteurized canned meat was studied. Ginger rhizome was as effective as sodium ascorbate in inhibiting lipid oxidation. The canned meat with ginger rhizome was characterized by a lighter color and a lower contribution of redness than the remaining products. It was also characterized by the lowest hardness, springiness, and chewiness. In a sensory evaluation, meat with ginger rhizome was evaluated as juicier and softer than the remaining meat products. The results of this study indicate that ginger rhizome could be used in the place of synthetic antioxidants in pasteurized canned meat.

scholarly journals Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1052
Author(s):  
Flavia Bianchi ◽  
Marina Pünsch ◽  
Elena Venir
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Apple Juice ◽  
Beetroot Juice ◽  
Different Temperatures ◽  
Health Promoting ◽  
Shelf Life Studies ◽  
Processing And Storage ◽  
And Storage

In recent years, there has been a growing interest in the development of health-promoting and disease-preventing functional foods. Beetroot is a promising vegetable because of its outstanding antioxidant activity, vivid colour, and content of bioactive compounds. In the present study, the quality of pure beetroot and apple juices as well as that of their mixture was evaluated by measuring changes of colour, betalain content, and antioxidant activity during processing and storage. No perceivable colour changes of the beetroot juice were observed after adding apple juice up to 85% of the total amount. However, the antioxidant activity was proportionally reduced with the addition of apple juice. Pasteurization negatively affected the content of betalains but did not influence the antioxidant activity. Storage led to colour modifications and reduction of betalains and antioxidant activity. Through preliminary shelf-life studies, a durability of 65 days at room temperature for apple and beetroot juice blends was calculated. The novelty of this study lies in an extended description of physico-chemical characteristics of a fresh apple and beetroot blended juice obtained from local products, in the study of the effects of processing and storage on its quality, and in the estimation of its shelf-life after storage at different temperatures.

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