Inhibitory effects of pepper (Zanthoxylum bungeanum Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou)

Abstract

Summary This study investigated the antioxidant properties of pepper (Zanthoxylum bungeanum Maxim.) leaf (ZL) extract as a natural oxidative agent against lipid and protein oxidation during larou processing. The phenolic profile of the ZL extract was assessed by HPLC and the ZL extract exhibited high 2,2 diphenyl‐1‐picryl‐hydrazyl (DPPH) (0.46 ± 0.07 mg mL−1) and 2,‐2′‐azino‐di‐(3‐ethylbenzothiazoline sulfonic acid (ABTS) (0.38 ± 0.04 mg mL−1) radical scavenging activity. The lipid and protein oxidation of larou was evaluated during the whole process with 0.02%, 0.04%, and 0.06% ZL extracts. Results showed that larou incorporation with ZL extracts significantly delayed the formation of thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and peroxide values (POV), and carbonyls (P < 0.05). In contrast, the surface hydrophobicity and intrinsic tryptophan fluorescence intensity were decreased (P < 0.05). Meanwhile, we found that the deceleration of sulfhydryl and protein solubility loss was observed in a concentration‐dependent manner (P < 0.05). Moreover, owing to the inhibitory effect of ZL extracts on lipid and protein oxidation, the sensory qualities of larou were improved during processing with increasing concentrations of ZL extract. These results suggested that ZL extract has huge prospects for application in dry‐cured meat processing.

Silymarin modified polysulfone hollow fiber membranes with antioxidant, anti‐M1 macrophage polarization and hemocompatibility for blood purification

“…Thiobarbituric acid (TBA) was used in the lipid peroxidation inhibition test 26 . First, the pig liver was washed with saline (4°C) to remove blood, then the saline was wiped off and the liver was weighed.…”

“…Thiobarbituric acid (TBA) was used in the lipid peroxidation inhibition test. 26 First, the pig liver was washed with saline (4 C) to remove blood, then the saline was wiped off and the liver was weighed. A glass homogenizer was used to mix pig liver with saline in an ice-water bath until a homogeneous liquid was obtained.…”

Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing

“…Plant extracts high in polyphenols can improve the shelf life of meat and meat‐based products by limiting the growth of spoilage and pathogenic microorganisms, avoiding oxidation, and reducing coloring and organoleptic changes. Numerous studies have reported the use of bioactive compounds originated from plant source in meat‐based products, such as goji puree in beef burgers (Antonini et al., 2020), green tea extracts in fish meat (Chaijan et al., 2020), dehydrated sauerkraut juice in minced pork meat (Jansone et al., 2023), grape seed extracts in beef patties (Natale et al., 2014), and pepper leaf extract in dry‐cured meats (Zhao et al., 2022). In addition various phenolic compounds have also been used in meat, such as ferulic acid, tannic acid (TA), catechin (CT), and caffeic acid in surimi (Balange & Benjakul, 2009), mulberry polyphenols in MPs (Cheng, et al., 2021; Cheng, Xu, et al., 2020), rutin, quercetin (QT), and caffeic acid in Cantonese sausages (Cheng et al., 2021), chlorogenic acid and epicatechin in roasted lamb meat (Ding et al., 2022), monophenols, diphenols, and triphenols in a MPs gelling system (Guo et al., 2021), tea polyphenols in chicken meat proteins (Wen et al., 2023), flavonoid glycosides in beef patties (Zhang et al., 2022), and apple polyphenols in frozen lamb meat (Zhong et al., 2022).…”

“…Table 1 shows the quality concerns and challenges associated with the foodborne toxicants produced during thermal processing of meat. Regarding quality concern, it has been established that protein oxidation affects the sensory and nutritional quality (Zhao et al., 2022), water holding capacity, WHC (Liu et al., 2022), drip loss (Liu et al., 2022), off‐flavor and aroma (Al‐Dalali et al., 2022), loss of nutrition (Estévezet al., 2022), and product discoloration (Yang et al., 2022; Zhu et al., 2022). Studies have reported that chronic exposure to oxidized meat‐based products is associated with elevated risk of colon and pancreatic cancers (Cross & Sinha, 2004), aging, renal fibrosis, cardiovascular diseases (De Smet et al., 2019), and neurodegradation (Syeda & Cannon, 2022).…”

Fabrication of EGCG‐loaded Spirulina platensis microcarrier with sustained release properties and their application in extending the shelf‐life of minced lamb meat

“…The high lipid, protein and moisture content of lamb meat provides ideal conditions for microbial growth and oxidative reactions. It is susceptible to spoilage during storage, resulting in considerable waste of resources and safety concerns (Zhao et al ., 2022). Plant polyphenols such as eugenol, rosemary phenol, green tea extract and resveratrol have been widely applied to meat to prolong the shelf life through inhibition of lipid and protein oxidation and antimicrobial activity (Niu et al ., 2021).…”