Nutritional Approach for Designing Meat-based Functional Food Products with Nuts

Olmedilla‐Alonso, Begoña; Granado-Lorencio, Fernando; Herrero-Barbudo, Carmen; Blanco–Navarro, I.

doi:10.1080/10408390500295508

Cited by 34 publications

(9 citation statements)

References 36 publications

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“…It is worth noting the rating of meat products among good carriers in the development of functional products. The development of functional meat products can become a useful solution of a large market potential and with the consequent healthful benefits (Olmedilla‐Alonso et al ., ). Generally, among the most important base carriers rated were the products of a well‐established rank in the consumers' minds.…”

Section: Discussionmentioning

confidence: 99%

Development of functional food with the participation of the consumer. Motivators for consumption of functional products

Kraus

2014

Int J Consumer Studies

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The purpose of the study was (1) to define the most important characteristics of functional food affecting purchasing decisions; (2) diagnose the importance of the healthful properties of functional food; (3) identify preferences for carriers (base product) and the importance of the functional components essential in the choice of functional products; and (4) get to know the motives by which consumers are guided when purchasing functional food. The data were collected through direct interview (n = 200). The research tool was a questionnaire divided into four sections. The first one included quality attributes. The second one included healthful properties, functional components and carriers. The third one concerned the motives for purchasing functional food and included the consequences and values. In the fourth section the participants were asked about gender, age and education. The results of this study allowed determining the most important attributes of functional food products. Among quality attributes the most important are safe food, natural product and healthy product. The most important organoleptic attributes include nice taste. Very important attributes of packaging and labelling include expiry date and information on the healthful properties of the product. The most important healthful properties are associated with the attributes (1) strengthens the immune system; (2) reduces the risk of certain cancers; (3) reduces the risk of cardiovascular diseases; (4) helps maintain the correct body weight; (5) strengthens eyesight; (6) improves memory; and (7) improves physical condition. The functional components concern mainly vitamins and minerals, omega‐3 fatty acids and dietary fibre. As the best base products, consideration was given to bread, dairy products, cereal products, mixtures of fruits and vegetables and meat products. In the motivation system there were distinguished functional consequences that included improvement of health, needs of the organism, and healthy eating and psychological consequences such as conscious choice and health promotion. The most important autotelic values include good health and long life, health safety, inner harmony, self‐respect and self‐confidence. The means to achieve these goals are responsibility for health and care for health. The study provides bases for a better understanding of the consumer's needs and optimization of activities related to the development and consumption of functional food. The results of this study may provide valuable support for actions connected with the promotion and marketing of food products.

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Section: Discussionmentioning

confidence: 99%

Development of functional food with the participation of the consumer. Motivators for consumption of functional products

Kraus

2014

Int J Consumer Studies

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“…Meat and meat products are essential components of the diet in developed countries, and a growing consumption of meat products is foreseen (Olmedilla-Alonso et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Dietary <i>Lippia citriodora</i> extract in rabbit feeding: effects on quality of carcass and meat

et al. 2015

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Abstract. Due to consumer demand, in recent years considerable attention has been focused on the use of natural compounds in animal feed. The aim of this study was to evaluate the effect of dietary natural extract from Lippia citriodora (commonly named "limoncina"), titrated in verbascoside, on quality, measured as oxidative stability, fatty acid composition, alpha-tocopherol and retinol content and sensory traits of rabbit meat. Forty-five New Zealand white rabbits were randomly assigned to three age-and body-weight-balanced feeding groups of 15 animals each in which a conventional pelleted diet (CON) was supplemented with 1 or 2 kg t −1 (low naturalextract (LNE) and high natural-extract (HNE) groups, respectively) of Lippia citriodora extract for 55 days. No influence on carcass characteristics and the chemical composition of meat was observed. A trend for a positive effect on alpha-tocopherol tissue content (P = 0.07) and on thiobarbituric reactive substance (TBARS) values was observed (P = 0.063) in Longissimus Lumborum muscle from the HNE group.The fatty acid profile of the meat was affected by dietary treatment with a significant decrease (P = 0.001) in saturated fatty acids and an increase (P = 0.01) in polyunsaturated fatty acids in both treated groups compared to the CON group. The supplementation with natural extract at the highest dosage improved the tenderness and juiciness of meat, highlighting a better consistency than CON and LNE groups. In conclusion, this study shows that the natural extract used has the potential to improve rabbit meat in order to produce functional food, without altering the chemical and physical characteristics of meat.

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“…38 Evidence supporting the functionality of nutraceuticals may be derived from epidemiological and experimental in vitro studies, as well as animal-and human-based experiments and intervention trials. 50 The present study demonstrates a plausible method for determining the efficacy of functional meat products using an in vitro digestion and Caco-2 cell model system. To our knowledge, this is the first time this type of study has been applied.…”

Section: Discussionmentioning

confidence: 99%

Bioactivity of Herb-Enriched Beef Patties

Ryan

Aherne

O’Grady

et al. 2009

Journal of Medicinal Food

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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.

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Nutritional Approach for Designing Meat-based Functional Food Products with Nuts

Cited by 34 publications

References 36 publications

Development of functional food with the participation of the consumer. Motivators for consumption of functional products

Development of functional food with the participation of the consumer. Motivators for consumption of functional products

Dietary <i>Lippia citriodora</i> extract in rabbit feeding: effects on quality of carcass and meat

Bioactivity of Herb-Enriched Beef Patties

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Nutritional Approach for Designing Meat-based Functional Food Products with Nuts

Cited by 34 publications

References 36 publications

Development of functional food with the participation of the consumer. Motivators for consumption of functional products

Development of functional food with the participation of the consumer. Motivators for consumption of functional products

Dietary &lt;i&gt;Lippia citriodora&lt;/i&gt; extract in rabbit feeding: effects on quality of carcass and meat

Bioactivity of Herb-Enriched Beef Patties

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Product

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Dietary <i>Lippia citriodora</i> extract in rabbit feeding: effects on quality of carcass and meat