Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Abstract

Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones and conventional techniques, in order to avoid harm to the environment, operator, and consumer health. In addition, the recycling of co-products from the processing of these plant materials allow us to obtain valuable BACs from under-exploited materials, contributing to the revalorization of these wastes. The resulting extracts allow us to maintain the quality of meat products, exhibiting similar or better antioxidant properties compared to those shown by synthetic ones. Their incorporation in fresh meat products would maintain the oxidative stability, stabilizing colour parameters, decreasing the formation of metmyoglobin, lipid, and protein oxidation and the generation of lipid-derived volatile compounds, without affecting sensory attributes. In addition, these novel ingredients contribute to improve both technological and functional characteristics, thus diversifying the offer of so-called “wellness foods”. In this review, the application of plant extracts as natural antioxidants in several fresh meat products is presented, showing their efficacy as scavenging radicals and imparting additional health benefits.

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

“…In general, bioactive compounds can be subdivided into two main groups: lipophilic compounds such as essential oils, oleoresins, curcuminoids, and carotenoids that are extracted with more non-polar solvents; and hydrophilic compounds such as polyphenols that are extracted using more polar solvents. A broad spectrum of different kinds of bioactive constituents are found in different plant sources [ 16 ] ( Figure 1 ). As a result, crude extracts often contain a mixture of different phytochemicals that may have different biological activities, which may be additive, synergistic, or antagonistic.…”

“…However, it is important to highlight that some solvents contain peroxides, which can react with the phytochemicals and reduce the quality and functionality properties of extracted oleoresins [ 10 ]. In contrast, to extract polyphenols and other more hydrophilic compounds, hydroalcoholic solutions are the most commonly used solvents [ 9 , 14 , 16 , 22 ].…”

“…Some recent reviews make an in-depth analysis of the direct application of different extracts [ 7 , 9 , 10 , 14 , 16 , 21 ] and essential oils [ 8 , 19 , 20 ] in meat products, focusing on their antioxidant and/or antimicrobial function. However, most of these reviews have not considered the application of encapsulated phytochemicals within the meat industry.…”

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

“…Specifically, the principal approach by the meat industry to decrease oxidation processes is the enrichment of antioxidants in meat and meat products [ 3 , 28 , 29 ]. Nonetheless, due to the current trends of consumers who reject the use of synthetic antioxidants [ 30 , 31 , 32 ], on account of their association with risks to human health, and their possible carcinogenic effects [ 33 , 34 ], the food industry has opted for different strategies to increase the antioxidant substances of meat and meat products in order to improve their oxidative stability [ 16 ]. Thus, in fresh meat, the possible enhancement of oxidative status has been studied through the use of different natural diets in animal husbandry [ 35 , 36 , 37 ], or via the use of different native breeds [ 38 , 39 ], meanwhile, in meat products, there have been attempts to improve this parameter by the addition of different natural antioxidants [ 40 , 41 , 42 , 43 , 44 ].…”

Recent Research Advances in Meat Products

“…As previously mentioned, natural extracts can extend the shelf life of fresh meat and meat products, but they can also improve their health-related characteristics [13][14][15]. In this regard, propolis has been proposed as an ingredient to increase the shelf life of meat products [16].…”