Plant extracts as natural antioxidants in meat and meat products

Shah, Manzoor Ahmad; Bosco, Sowriappan John Don; Mir, Shabir Ahmad

doi:10.1016/j.meatsci.2014.03.020

Cited by 498 publications

(358 citation statements)

References 83 publications

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“…These results proved that lipid oxidation products are accumulated during processing (homogenising and heating). Additionally, the initial TBARS index may be affected by the fat composition, type of muscles (Cobos et al 2003) and seasoning (Shah et al 2014) as well as the production and packaging processes of each type of products (Hernández et al 1999;Veberg et al 2006).…”

Section: Resultsmentioning

confidence: 99%

TBARS and microbial growth predicative models of pork sausage stored at different temperatures

Kaczmarek¹,

Cegielska‐Radziejewska²,

Szablewski³

et al. 2015

Czech J. Food Sci.

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Kaczmarek A., Cegielska-Radziejewska R., Szablewski T., Zabielski J. (2015): TBARS and microbial growth predicative models of pork sausage stored at different temperatures. Czech J. Food Sci., 33: 320-325.Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different temperatures during storage. Kinetic models of TBARS changes with respect to the temperature during storage were developed based on Arrhenius equation. The regression coefficients (R 2 > 0.86) indicated the acceptability of the zero-order reaction and Arrhenius model for predicting TBARS changes. The activation energy (E a ) of TBARS was 109 kJ/mol and the corresponding rate constant (k 0 ) was 2.6979 × 10 18 . External model validation was performed for the sausage stored at 12°C. A high correlation between the observed and modelled TBARS values as well as low RMSE level were obtained. The Baranyi model was fitted to the growth curves. The polynomial model predicted more accurately the influence of temperature on the growth rate, reaching the high adjusted determination coefficient (0.98). Therefore, the established models could effectively predict TBARS content and TVC growth in the emulsified pork sausages.

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Section: Resultsmentioning

confidence: 99%

TBARS and microbial growth predicative models of pork sausage stored at different temperatures

Kaczmarek¹,

Cegielska‐Radziejewska²,

Szablewski³

et al. 2015

Czech J. Food Sci.

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show abstract

“…There are a number of commercially used natural antioxidants, including some diterpenes-kahweol, cafestol [44], carnosic acid, and carnosol [19], and oxidation products of carnosic acid (rosmanol and isorosmanol) [45]. On the other hand, there are also numerous natural antioxidants with reactive hydroxyl (-OH) groups, including carvacrol, thymol, euginol, isoeuginol, gereniol, caffeic acid, p-cumaric acid, terpein-4-ol, alpha-terpenol, limonen, and p-cymene [46].…”

Section: Study-based Conclusive Talksmentioning

confidence: 99%

Preparation of phytol-loaded nanoemulsion and screening for antioxidant capacity

Islam

Streck²,

Paz³

et al. 2016

Int Arch Med

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The study prepared a nanoemulsion with a diterpenoid isoprenoid alcohol called phytol (PYT) and subsequently tested it for antioxidant capacity. For this, PYT-loaded nanoemulsion was prepared by phase inversion method and both PYT-containing nanoemulsion (PNE) and PYT-free nanoemulsion (PFNE) (2-16 µM) were tested for antiradical activity (DPPH•: 1,1-dipheny-picrylhydrazyl radical; ABTS•+: azino-bisethylbenzthiazoline-sulfonic acid; •OH: hydroxyl radical scavenging; NO•: nitrite oxide radical), lipid peroxidation (LP), reduction potential (RP), and inhibition of hemolysis (HL) in rat erythrocytes in comparison with an α-tocopherol analogue (Trolox -TRO -positive control). In addition, an in vivo test was performed with wildtype and deficient Saccharomyces cerevisiae strains using hydrogen peroxide (H 2 O 2 ) as a stressor. Results suggest that PNE exhibited higher antioxidant than the PFNE. Increasing doses reveled antioxidant capacity in a dose-dependent manner. In the S. cerevisiae study, both PFNEand PNE-treated groups exhibited decreased rates of survival with the highest doses, whichever in the presence of stressor increased the survival rates, which indicates antioxidative defense capacity of PYT. In this occasion, PNE exhibited prominent antioxidative defense in the presence of stressor rather than PFNE. In conclusion, PYT exhibited potential antioxidant activity but at high concentration it was toxic to the yeast cells. The production of PYT-nanoemulsions may be relevant to the pharmaceutical sciences.

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“…Some bakery, dairy and meat products have already been developed incorporating natural extracts from aromatic plants, spices and fruit powder, for antioxidant purposes (Bajaj et al, 2006;Caleja, Barros, Antonio, Ciric, Barreira, et al, 2015;Caleja, Barros, Antonio, Ciric, Soković , et al, 2015;Reddy et al, 2005;Shah, Don Bosco, & Mir, 2014).…”

Section: Introductionmentioning

confidence: 99%

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Barros²,

et al. 2017

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a b s t r a c tCurrently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60 days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods ''free" from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process.

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Plant extracts as natural antioxidants in meat and meat products

Cited by 498 publications

References 83 publications

TBARS and microbial growth predicative models of pork sausage stored at different temperatures

TBARS and microbial growth predicative models of pork sausage stored at different temperatures

Preparation of phytol-loaded nanoemulsion and screening for antioxidant capacity

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

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