Berries extracts as natural antioxidants in meat products: A review

Lorenzo, José M.; Pateiro, Mirian; Domínguez, Rubén; Barba, Francisco J.; Putnik, Predrag; Shpigelman, Avi; Granato, Daniel

doi:10.1016/j.foodres.2017.12.005

Cited by 337 publications

(231 citation statements)

References 90 publications

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“…To overcome this inconvenience, as well as, following consumer trends, to consume more natural products, certain substitutes for synthetic antioxidants have been introduced . Plant extracts or plant‐derived compounds increasingly represent alternatives to synthetic additives, which could contribute to delaing oxidation and stabilizing color and texture in foods . The marine environment has been shown to be rich in natural compounds that are rare in terrestrial ecosystems.…”

Section: Introductionmentioning

confidence: 99%

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

et al. 2019

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BACKGROUND There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf‐life of meat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250 mg kg‐1 (FVE‐250), 500 mg kg‐1 (FVE‐500) and 1000 mg kg‐1 (FVE‐1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g‐1 extract. Antioxidant values ranged from 37.5 μmol of Trolox equivalents (TE) g‐1 (FRAP assay) to 2111 μmol TE g‐1 extract (ABTS assay). Regarding oxidation stability, FVE‐1000 showed the lowest values of thiobarbituric acid‐reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long‐term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant in meat products. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

et al. 2019

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“…Various synthetic antioxidants such as butylatedhydroxytoluene (BHT), butylatedhydroxyanisole (BHA), and propyl gallate (PG) are used to retard lipid oxidation and extend shelf life in meat products (Christinawaty & Damayanti, ). Consumers prefer natural antioxidants to synthetic antioxidants, mainly for emotional reasons (Lorenzo, Pateiro, et al, ). The safety limits of natural antioxidants are mostly not known, but they are much safer than synthetic antioxidants (Pokorný, ).…”

Section: Introductionmentioning

confidence: 99%

Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages

Jayawardana

Warnasooriya

Thotawattage

et al. 2019

J Food Process Preserv

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The present study evaluated the antioxidant effect of green and black tea (Camellia sinensis L.) extracts in uncured pork sausages. The total polyphenol content in the green tea extract (GTE) was significantly higher (p < 0.05) than the black tea extract (BTE). DPPH assay showed significantly higher (p < 0.05) antioxidant activity in GTE compared to BTE. However, TBARS values of uncured pork sausages significantly reduced (p < 0.05) for all levels of concentrations of BTE (0.05%, 0.10%, 020%, and 0.30%) and GTE (0.05%, 0.10, 0.20%, and 0.30%) during the 5 days storage period. The reduction of TBARS values for the BTE 0.05% treated sausage sample was not, however, significantly different (p > 0.05) to the BHT 0.10% treated sausage sample on fifth day of the storage period. The sensory evaluation of pork sausages incorporated with a BTE of 0.05% and 0.30%, GTE of 0.05% and the control were not significantly differences (p < 0.05) in color, odor, texture, juiciness, taste, or overall acceptability. Practical applications In the present study, we evaluated the antioxidant effect of green and black tea (Camellia sinensis L.) extracts in uncured pork sausages. Adding of black tea extract 0.05%, 0.30%, and green tea extract 0.05% can reduce the TBARS value in uncured pork sausages without altering color, odor, texture, juiciness, or overall acceptability. Therefore, 0.05%, 0.30% black tea extract and 0.05% green tea extracts can be considered as potential antioxidants in uncured pork sausages.

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“…The shelf life and quality of meat products are mainly affected by lipid and protein oxidation (Vuorela et al, ). Due to lipid oxidation, rancidity and off‐flavors will occur in meat products, which is due to the formation of the secondary oxidation end products (Lorenzo et al, ). The color, flavor, and texture of meat products also change (Gómez & Lorenzo, ).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Zhang

Hai

et al. 2019

Food Science & Nutrition

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To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea ( Ampelopsis grossedentata ) extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and protein oxidation of cooked mixed pork patties during refrigerated storage. VTE had a significant DPPH radical scavenging activity, and its IC 50 was 15.35 µg/ml. VTE‐treated mixed pork patties had a better texture than that of the control group ( p < 0.05). VTE could significantly inhibit an increase in the TBARS value and the formation of carbonyl compounds ( p < 0.05), and the inhibition was stronger than that of the butylated hydroxytoluene (BHT) group ( p < 0.05), while the amount of sulfhydryl groups significantly decreased ( p < 0.05). The color of VTE itself made the mixed pork patties darker ( p < 0.05), but this did not affect the sensory scores and overall acceptability of the VTE‐treated patties, indicating the VTE can be incorporated into mixed pork patties. The scanning electron microscopy ( SEM ) results showed that the VTE inhibited the oxidation of the cooked mixed pork patties during refrigerated storage. These findings may be significant to helping extend the shelf life of meat products.

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Berries extracts as natural antioxidants in meat products: A review

Cited by 337 publications

References 90 publications

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

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