Bioactivity of Herb-Enriched Beef Patties

Abstract

Interest exists in the manufacture of meat products with added functional ingredients to enhance consumer health. Because experimental evidence suggests that many herbs and spices, particularly those of the Lamiaceae family such as Salvia officinalis L. (sage) and Origanum vulgare L. (oregano), possess a wide range of biological and pharmacological activities, they represent promising functional ingredients for incorporation into meat and meat products. The present study aimed to determine the bioactivity of cooked beef patties that were enriched with or without sage or oregano extracts (1,200 microg/g). Cooked beef patties were subjected to an in vitro digestion procedure, and the resulting micelles isolated from the digested meats were added to human intestinal Caco-2 cells. The antioxidant potential (ferric reducing antioxidant power [FRAP] value) of enriched beef patties was significantly higher than the FRAP value of non-enriched beef patties, both before and after in vitro digestion. Cell viability significantly increased following treatment with certain concentrations of the micelle fractions from digested sage- or oregano-enriched beef patties. Pretreatment with micelles derived from sage- or oregano-enriched beef patties did not significantly protect against cell injury or DNA damage induced by H(2)O(2). However, micelles derived from digested sage-enriched beef patties (10% vol/vol) significantly increased cellular reduced glutathione (GSH) content. In addition, micelles derived from both sage- and oregano-enriched beef patties (10% vol/vol) significantly protected against H(2)O(2)-induced GSH depletion. Thus, it appears that sage and oregano exhibit some bioactivity within a meat system. Our findings suggest that herbal extracts have potential as possible functional ingredients in meat products.

Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties

“…Different medicinal plants and their extracts have been used to fortify and enhance the antioxidant capacity of cheese (El-Aziz et al 2012), jelly (Skouroliakou et al 2009), candies (Gramza-Michalowska and Regula 2007), bread (Glei et al 2006) and meat products (Ryan et al 2009). However, little scientific data exists regarding the development and efficiacy of functional confectionery products, one of the most commonly consumed foods today, among consumers of all ages.…”

Use of essential oils in order to prevent foodborne illnesses caused by pathogens in meat

“…Some secondary products of oxidation, like short-chain aldehydes, ketones and other oxygenated compounds may adversely affect quality of meat by causing loss of color and nutritive value, limiting shelf-life and making meat potentially dangerous for consumer health (Simitzis et al, 2010). Active essential oil compounds, such as phenolic diterpenes, derivates of hydroxycinnamic acid, flavonoides and triterpenes found in rosemary, oregano, borage and sage have high antioxidant activity (Sanchez-Escalante et al, 2003;Oberdieck, 2004;Fasseas et al, 2007;Ryan et al, 2009;Weiss et al, 2010). Some EOs, for example clove essential oil, have been reported to have higher antioxidant activity than some synthetic antioxidants, like BHT or butylated hydroxyanisole, which is why EOs may present natural alternatives to synthetic antioxidants, without leaving residues in the product or the environment (Yanishlieva-Maslarova, 2001;Simitzis et al, 2010;Teixeira et al, 2013).…”

Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices

“…On the other hand, Spanish consumers (at least 30% of respondents) chose only five different seasonings: olive oil, salt, black pepper, dry bay leaves, and fresh garlic. As mentioned previously, the influence of oregano, rosemary, garlic, onion, and pepper on beef flavor has been studied (McBride et al, 2007;Ryan et al, 2009;Yang et al, 2011), to determine if these herbs could mask off-flavors (e.g., rancid) in beef, but no literature can be found about the influence of other seasoning such as bay leaf or parsley.…”

“…In addition to all these technological properties, it has already been demonstrated that some seasoning extracts, such as sage or oregano extracts added to beef patties, have "bioactivity" after cooking and digestion (antioxidant potential), and can be used as functional ingredients (Ryan et al, 2009). Oregano and sage are two of the many possible seasonings to study, but until now there has been little information about which herbs or seasonings are preferred and most used by consumers in preparing beef products.…”