Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products

Abstract

Previous work pointed out the possibility to enhance the nutritional value of meat products using long chain ω-3 PUFA enriched emulsions. Oil in water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as functional ingredient were stabilized with BHA (butylhydroxyanisol) or with a lyophilized water extract of Melissa officinalis L. (Lemon balm). The lipid profile of the oil mixture showed a high amount of DHA (31.7 %), oleic (25.4 %) and α-linolenic acid (12.7 %) resulting in a very low ω-6/ω-3 ratio (0.12). The lyophilized extract of Melissa officinalis showed a high antioxidant activity (being 62 ppm of the lyophilized water extract of melissa equivalent to 200 ppm of BHA, using the DPPH assay as reference), and high total phenolic content. Studying the oxidation process in the emulsions during 15 days at room temperature, it could be concluded that this extract was as efficient as BHA in order to control the Thiobarbituric Acid Reactive Substances (TBARS) formation.

Systematic comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial Melissa officinalis samples

“…Nevertheless, despite the existance of other studies with infusions of lemon balm from Croatia (Katalinic et al, 2006), Iran (Bouayed et al., 2007) and Spain (Ciriano et al, 2010), it was not possible to compare their antioxidant activity because the results are expressed in different forms.…”

“…Some examples of bioactive compounds are fatty acids, carotenoids, vitamins and polyphenols that could be find in Melissa officinalis L., commonly known as lemon balm. This plant belongs to Lamiaceae family being reported as one of the most interesting sources of antioxidant compounds (Ciriano et al, 2010). It is an edible plant used worldwide in the form of infusion, important to prevent some human diseases (Ferreira et al, 2006;Ivanova et al, 2006).…”

“…There are some studies on the antioxidant activity of lemon balm in the form of infusions (Katalinic et al, 2006;Bouayed et al., 2007;Ciriano et al, 2010), ethanolic extracts (Ferreira et al, 2006) and supercritical residues (Ribeiro et al, 2001;Marongiu et al, 2004). Other experiments with lemon balm were also performed in terms of preventing lipid deterioration is sausages (Berasategi et al, 2011) and in cooked pork meat patties (Lahucky et al, 2010;Lara et al, 2011).…”

“…Other experiments with lemon balm were also performed in terms of preventing lipid deterioration is sausages (Berasategi et al, 2011) and in cooked pork meat patties (Lahucky et al, 2010;Lara et al, 2011). Ciriano et al (2010) studied the effect of lemon balm extract in the stabilization of long-chain fatty acids of algae oil.…”

Oleuropein from Olive Leaf Extract as Natural Antioxidant of Frozen Hamburger

“…However, because of the concern over the safety of these synthetic compounds, extensive work is being carried out to find novel and naturally occurring compounds to delay the oxidative degradation of lipids, improve quality, and maintain the nutritional value of foods [12,13]. Therefore, the objective of this study was to evaluate the effect of the addition of oleuropein from olive leaves extract (OLE) on lipid peroxidation in bovine hamburger, and to compare it with sodium erythorbate which is used as synthetic additive to frozen hamburger.…”