Use of Natural Antioxidants in Meat and Meat Products

Antioxidants are used to minimize lipid oxidation. Antioxidants can act as metal chelators and free radical or oxygen scavengers, which can slow the progression of lipid oxidation. Lipid oxidation may have negative effects on the quality of meat and meat products, causing changes in sensory attributes such as color, texture, odor and flavor, and nutritional quality. Several synthetic antioxidants have been used to successfully prevent lipid oxidation in the meat industry, but consumers are concerned about the health risks related to consumption of some synthetic antioxidants. Therefore, there has been a growing interest in natural antioxidants. Nowadays, compounds obtained from natural sources such as grains, oilseeds, spices, fruit and vegetables have been investigated to decrease the lipid oxidation. In this review, the potential effects of natural antioxidants were evaluated that are widely used in meat and meat products.

Research progress of natural antioxidants in foods for the treatment of diseases

A large amount of free radicals can be generated in human body during metabolic process.These free radicals can result in oxidative stress and homeostasis imbalance,even some chronic diseases and cancers if they are not promptly removed.Currently,many studies devote to exploring and utilizing natural antioxidants to remove excessive free radicals in human body,thus realizing the prevention and treatment of diseases.In the present study,the major species of natural antioxidants in foods that are benefit for the prevention and treatments of diseases have been summarized.Meanwhile,the research progress and future development have also been proposed.All of these studies,on the one hand,can provide a theoretical basis for the development of drugs and healthy foods;on the other hand,can offer novel development ideas for food industry,especially for food additive industry.

Molecular Targets of Combined Natural Antioxidants Against Diabetes in Streptozotocin-induced Diabetic Mice

Natural antioxidants, due to the different chemical structures and their unique biological protection effects on islet cell, have been received much attention in applied chemistry field for developing a new diabetic drug. However, the molecular targets of the islet cell protection have been remained obscure. For investigating molecular targets of combined natural antioxidant’s（CNA） roles in against diabetes, type 1 diabetic mouse model was made by multiple injection of low doses of streptozotocin into C57BL mice. Two combinations of natural antioxidants were orally supplemented to the mice. Blood glucose level, glutathione peroxidase（GSH-Px） and superoxide dismutase （SOD） activities, and malondialdehyde（MDA） contents were measured via biochemical assays. Tumor necrosis factor α（TNF-α）, interferon γ（IFN-γ） and Interleukin-12（IL-12） in CD4＋ Peripheral blood mononuclear cells（PBMC） were evaluated with flow cytometry（FCM）. In situ hybridization（ISH） and immunohistochemistry（IHC） were used to detect insulin gene expression. The results demonstrate both the combinations significantly： increased GSH-px and SOD, but decreased MDA levels in pancreas（p〈0.05―0.01）; up-regulated insulin expression at both mRNA and protein levels in islet cells（p〈0.05―0.01）; down-regulated TNF-α and IL-12 expression in PBMC（p〈0.05―0.01）. Our data suggest that the CAN may regulate multiple key molecular targets related to β cell function, including reduction of oxidative stress and pre-inflammatory cytokines, and upregulate insulin gene expression to reduce the development of diabetes.

Role of natural antioxidants in the therapeutic management of hepatocellular carcinoma

Hepatocellular carcinoma(HCC)is a growing health problem in humans.HCC is considered the most common of internal malignancy which cause the death of human,but in the developed Western world,HCC is less common accompanied by increasing essentially in incidence,due to it occurs specially in chronic liver disease.HCC associated with various risk factors including hepatitis B virus infection;hepatitis C virus infection;prolonged aflatoxin exposure;and alcoholic cirrhosis.Overall,one-third of cirrhosis patients will develop HCC during their life time.Also,chemical carcinogens cause tumor promotions through free radical metabolites result in many biochemical and molecular changes that induces oxidative stress.The identify of HCC stage and underlying liver status then choosing the most appropriate line of therapy(surgical,loco regional,radiological and medical)can be improve the survival and/or the quality of life of the patient.Taken into the account of the nutritional value of some natural antioxidant agents that support the function of the body resulting an improvement of the health and protection from different diseases,our review will provide an up-dated status of the different aspects of HCC management through covering the efficacy and the beneficial effects of different natural agents and their mechanism of action against HCC for the future therapy modalities.

The Potential Application of Plant Essential Oils/Extracts as Natural Preservatives in Oils during Processing： A Review

The present work summarizes recent investigations carried out about the usage of natural antioxidants in lipid-rich food during processing. Synthetic antioxidants have been used as food additives to retard lipid oxidation and development of off-flavor for over 50 years. However, the literature has expressed safety concerns and health risks （toxic and carcinogenic effects） associated with the use of synthetic antioxidants recently. Natural antioxidative substances from the polyphenols of edible plants are believed to be safer and may provide with additional health benefits and more effective compared to synthetic antioxidants. Due to the fact that natural antioxidants are additives that people mixed with food and consumed for centuries, they are known to be safe by the consumer. Therefore, it is an area worth to investigate due to consumer concerns about health. In the literature, there are many studies showing that the natural antioxidants have important antioxidant effect. Plants （oil seeds, cereals, vegetables, fruits, herb and spices）, compounds from animal source （peptides and amino acids）, enzymes and some microorganisms are important natural antioxidants. Plant extracts have been widely used to retard lipid oxidation in foods during frying and accelerated storage processes. They were found as strong antioxidant sources due to their high contents of phenolic compounds. There are countless studies about natural antioxidants. However, they have not been investigated completely by means of toxicology.

A Lyophilized Water Extract of Melissa officinalis L. as an Effective Natural Antioxidant during the Storage of Dry Fermented Sausages High in a-Linolenic Acid and DHA

A pre-emulsified mixture of linseed and algae oils （15/10） and stabilized with 686 ppm of a lyophilized water extract of Melissa officinalis, was successfully applied in dry fermented sausages to increase the ω-3 PUFA content. The objective of this work was to evaluate the stability of this modified formulation during the storage and to compare it to that of a traditional formulation. Traditional and modified products were stored during 90 days at 4 °C in aerobic conditions. Fatty acid profiles, TBARS and volatile compounds derived from oxidation were analyzed at 0, 30 and 90 days of storage. The fatty acid profiles did not significantly change along the storage period. The stabilizing effect of the natural antioxidants ofM. officinalis could contribute to detect no losses of to-3 PUFA in Modified （30 days： 2.13 g/100 g of product, 90 days： 2.33 g/100 g of product）, whereas in Control products a slightly significant reduction was detected （30 days： 0.34 g/100 g of product, 90 days： 0.29 g/! 00 g of product）. After 90 days, the increases of TBARS and hexanal content were much higher in Control than in Modified （Control： 1.41 mg MDA/kg ＆ 17,915 ng dodecane/kg of dry matter; Modified： 0.48 mg MDA/kg ＆ 2,496 ng dodecane/kg of dry matter）. In conclusion, the lyophilized water extract of M. officinalis protected high ωo-3 PUFA of dry fermented sausages from oxidation along the storage time, guaranteeing the nutritional improvements achieved with the modified formulation.

Oleuropein from Olive Leaf Extract as Natural Antioxidant of Frozen Hamburger

Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from vegetable sources. In meat industry, sodium erythorbate is antioxidant that is usually used and is an example of chemical antioxidant. Effect of olive leaf extract rich in olenropein on the quality of frozen hamburger was investigated. The objective of this study was to evaluate the usage of oleuropein from olive leaf extract as natural antioxidant in frozen hamburger stored at -12 ℃ compared with sodium erythorbate. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants by retarding oxidation of hamburger compared with sodium erythorbate 0.5% of olenropein and 0.5% of sodium erythorbate are the best concentrations to be used in frozen hamburger.

Synergistic Antioxidant Activity in Brazilian Propolis Extract Blends: An in Vitro Study

A simplex-lattice mixture design with response surface methodology was used to evaluate in vitro synergistic antioxidant activity of red, green, and brown Brazilian propolis extract blends. The in vitro antioxidant capacity of propolis extract blends was measured using the fluorine method of oxygen radical absorption capacity assay (ORAC assay). A synergistic antioxidant interaction was identified between green and brown propolis extracts, and the predictive model accused a binary mixture composed of 59% green and 41% brown propolis extracts with increased antioxidant activity of about 54%. Our findings suggest a possible reduction in the dosages of these natural antioxidants in their various potential applications, including health and food, thereby proving to be a highly promising alternative for the rational use and valorization of propolis.

Antioxidative Effect of Fermented Soybeans Extract in Beef Patties with and without n-3 Fatty Acids

The objectives of the study were： a） to determine the optimal concentration of the extract that should be incorporated in meat products to maintain the lipid oxidative stability, and b） to verify if the extract exerted antioxidant activity even when these products were enriched with soybean oil （with fatty acids omega 3）. To carry out these aims, in the first instance the additive was incorporated into meat patties （elaborated with 80% beef and 20% fat plus 2% salt over total mass） at 0, 0.5, 1, 5 and 10 g/kg, respectively. The lipid oxidation was evaluated by measurement of peroxide value during 15 days at 8 ℃ and the results were expressed as reduction percentage of peroxidation （RP）. RP obtained were 55, 49, 73 and 59 respectively. As 5 g/kg was the optimum concentration of antioxidant, this was chosen to add to meat products enriched with soybean oil. In this case the RP obtained was 78%, indicating that the extract decreased lipid oxidation effectively.

Health promoting activities and corresponding mechanism of(–)-epicatechin-3-gallate

(–)-Epicatechin-3-gallate(ECG),a bioactive polyphenolic compound,has contributed a lot to the health benefits of green tea.Great attention has been focused on(–)-epigallocatechin-3-gallate(EGCG),but limited research has been performed towards ECG.Like EGCG,ECG also possesses various pharmacological and physiological properties,such as mediation of antioxidant activities,anti-inflammation response,regulation of cell proliferation and apoptosis,as well as anticancer properties during angiogenesis,invasion and metastasis stages.Nontoxic ECG has various molecular targets within the cells,including CYP enzymes,phaseⅡdetoxification and antioxidant enzymes,as well as pro-inflammatory mediators.The antineoplastic mechanism contains inhibition of phase 1 CYP enzymes,induction of phaseⅡdetoxification and antioxidant enzymes,high anti-inflammatory efficacy,arrest of cell cycle progression,regulation of apoptosis,as well as mediation of metastasis processes.In particular,the gallate moiety of ECG is critical for mediating inhibitory effects towards cancer cells.Besides regulation of intracellular signaling pathways,ECG also inhibits RNase A and matrix metalloproteinase enzymatic activity via chelating metals(copper and zinc)in cancer cells.This review has summarized recent studies on pharmacological properties of ECG,and discussed corresponding mechanism on modulation of cellular signaling events by ECG,hoping to broaden its multiple usage.

Chia (<i>Salvia hispanica</i>L.) Seed Oil Rich in Omega-3 Fatty Acid: A Healthy Alternative for Milk Fat in Ice Milk

Chia seed oil (Salvia hispanica L.) contains polyunsaturated omega-3 fatty acids and natural antioxidants that have many health effects. Consequently, the chief purpose of the present study was the outcome of various attentiveness of chia seed oil on quality and sensory evaluation of ice milk. In treatments T1, T2, T3, and T4, the milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control treatment (100% milk fat). All treatments were stored at -18°C for 30 days. Samples were analyzed fortnightly and monthly to determine the shelf life during the storage period by acidity and peroxide value. Physicochemical properties of fatty acids, total polyphenols, and total flavonoids of chia seed oil and ice milk samples were determined. Also, the overrun and sensory evaluation of ice milk samples were studied. Results indicated an increase in the absorption of omega-3 fatty acids (linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic “in the samples of” ice milk supplemented with chia seed oil compared with control. Furthermore, there has been an increase in natural antioxidants (total phenolic and total flavonoid contents) levels in the supplemented ice milk samples as compared to control. Furthermore, an increase in the shelf life of the supplemented ice milk samples was also noticed. Generally, fortification of ice milk with chia seed oil increased the concentration of omega-3 fatty acids and also improved the antioxidant properties of ice milk.

Mathematical Modeling and Optimization of the Microwave Assisted Extraction of the Solid Waste of the Pomegranate Juice Industry

Pomegranate pomace is the solid waste of the pomegranate juice industry which accounts for approximately 50%of the quantity of the fruits,which is processed into juice and is a good raw material for production of high added value products with diverse uses.Pomegranate pomace is rich in polyphenols and flavonoids which could substitute the potentially hazardous synthetic antioxidants/antimicrobials used in agro-food and cosmetics sectors.In this work,eco-friendly aqueous microwave assisted extraction of pomegranate pomace was investigated and optimized in order to produce effectively novel natural antioxidant/antimicrobial extracts.A three-factorial response surface optimization methodology with centered Box&Behnken experimental design was used to obtain the predictive models and the maximum values of total polyphenols,total flavonoids and total antioxidant capacity(TAC).The three optimization factors involved were:(a)water/solid ratio;(b)extraction temperature;(c)extraction time and the effectiveness and robustness of the three models were statistically verified by ANOVA.

Validation of Monomeric Anthocianin Determination Method for Bilberry Juice and Marc Extracts

The solid waste generated in industrial berry juice production was considered as a low cost raw material for the extraction of natural antioxidants. Berries contain phenolic compounds with high antioxidant potential, including anthocianin. Quantitative determination method for monomeric anthocianins in bilberry juice and marc was validated. An official method from Association of Analytical Communities was used to determine anthocianins in juice and marc extracts by measuring light absorption for solutions with pH values 1.0 and 4.5 at 520 nm and 700 rim. Results were expressed as cyanidin-3-glucoside equivalent, as it is the most common anthocianin pigment. Calibration curve was obtained, linearity was checked, working interval and accuracy was determined and samples were tested. Mentioned method was evaluated as appropriate for quantitative anthocianin analysis in bilberry juice and marc. Necessity of calibration curve was approved using extinction coefficient of cyanidin-3-glucoside instead. Method assures adequate precision and accuracy as well.

Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties

This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), and atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. Beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum-packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation with inhibition percentages of 75%, and 9 days as the limit time of chilled storage regarding consumers’ perceptions.

Effects of Soursop flowers(Annona muricata L.)extract on chemical changes of refined palm olein stored at frying temperature

In this study,the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was assessed.The oil was supplemented with the extract at concentrations 200–1800 ppm,and stored in the oven at 180◦C for 6 days(4 h heating per day).Palm olein containing butylated hydroxytoluene(BHT)served as positive control while the same oil without antioxidant(Control)served as negative one,in order to monitor changes in oils.After each two heating days,oil samples were collected,and their chemical indexes were determined.Peroxide,para-anisidine,TOTOX,thiobarbituric acid and iodine values were the parameters evaluated.Additionally,the evolution of the fatty acid composition of each oil sample during the storage was assessed by gas-chromatography using a flame ionization detector(GC/FID).Generally,palm olein samples containing the natural extract have exhibited the lowest rate of oxidation,and were efficient in limiting the destruction of unsaturated fatty acids in oil at frying temperature.The order of effectiveness in inhibiting oil oxidation was the following:PO+AnM1800ppm>PO+AnM1400ppm>PO+AnM1000ppm>PO+An.M600ppm>PO+An.M200ppm>PO+BHT200ppm=Control.From these results,it can be concluded that soursop flowers are a potent sources of natural antioxidants for stabilization of palm olein.

The Effect of Processing Variables on Antioxidative Capacity of Mangosteen Peel （Garcinia mangostana L.） Extract

Mangosteen peel （Garcinia mangostana L.） is well known as an excellent source of antioxidative compounds. The objective of this study was to determine the most suitable processing condition for ethanolic extraction of mangosteen peel. The experimental factors included raw material prepared as fresh and dried forms, material-to-solvent ratio varying at 1：3, 1：4, 1：5, 1：6, 1：9 and 1：12, and contacting time at 1, 3, 6, 9, 12 and 16 hours. Antioxidative capacity of all extracts were evaluated and compared according to DPPH radical scarvenging assay, trolox equivalent antioxidant capacity （TEAC assay） and total phenolic compounds. It was found that the extract from dried mangosteen peel had significantly stronger antioxidative capacity than that from fresh mangosteen peel （P 〈 0.05）. The suitable ethanolic extraction was found at the material-to-solvent ratio of 1：6 and 12 hours of contacting time. Mangosteen peel extracts prepared from fresh peel, dried peel, boiled and dried peel were also tested for oxidative rancidity reduction in lard at accelerated temperature of 60 ~C. The antioxidative rancidity was measured by acid value, totox value and thiobarbituric acid test. Commercial rosemary extract and BHT were compared at the equivalent concentration of 1,000 mg/kg. The results showed that the extract from dried mangosteen peel provided antioxidative capacity slightly stronger than fresh mangosteen peel extract, similar to rosemary extract but still poorer than BHT.

Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant

The appearance of fresh meat is a major determinant of its appeal to consumers. Ground beef in retail display oxidizes at a faster rate than whole muscle products;the use of antioxidants to break the radical chain reaction in the oxidation process is an effective method for slowing oxidation. Soybean is a complex matrix with several bioactive compounds, including peptides and proteins, isoflavones, saponins, and other compounds with antioxidant properties. This study was conducted for 1) to evaluate the antioxidant properties of dry soybeans sprouts (DSS) from Glycine max (L.) Merr., MUNASQA?;2) to evaluate quality characteristics of raw beef patties added with dried soybean sprouts at different levels (0.5%, 1% and 2%) and soybean oil as a replacer of fat;and 3) to estimate color changes and lipid oxidation of n3 fortified raw beef under frozen storage. Results showed that dry soybean sprouts had a high level of superoxide dismutase enzyme, high total phenolics and flavonoids content and appreciable vitamin c content. Although reduction power was low, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzthiazoline-6-ulphonic acid) (ABTS) radicals scavenging activity were elevated. When different concentrations of DSS were incorporated to enriched beef patties with soybean oil, the nutritional value was slightly affected, while that n3 and n6 fatty acid content were increased around three twice. The beef patties formulated with 1% of natural antioxidant showed significantly (p < 0.05) better color stability than those without antioxidants. The lipid oxidation was inhibited in all cases, and was strongly effective at 1% concentration of DSS being the reduced percent of thiobarbituric acid reactive substances (TBARS) comparable to butilated hydroxianisole (BHA). The results shown in this research suggest that dry soybeans sprouts could also be used as a cheap natural antioxidant source for meat products.

Biquinho pepper(Capsium chinense):Bioactive compounds,in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage

The present study reports bioactive constituents from biquinho pepper,such as carotenoids,capsaicinoids,and capsinoids,identified by UHPLC-MS.Biquinho pepper extract showed an antioxidant potential by DPPH(33.17±0.08%),ORAC(32.35±0.02μM TE/g),β-carotene/linoleic acid(55.80±1.30%),and FRAP(315.88±4.23μmol TE/g)assays.Additionally,in vivo antioxidant analyses demonstrated that the pepper extract(170μg/mL)decreased the damage promoted by H_(2)O_(2) in Saccharomyces cerevisiae cells.Fish balls were prepared using different concentrations of pepper(0.0%,0.5%,0.75%,1.0%)to investigate its antioxidant effect during frozen storage.Biquinho pepper effectively reduced the formation of cholesterol oxides and preserved essential fatty acids,mainly in samples containing 1.0%of pepper.Moreover,this treatment was more efficient than sodium erythorbate(p<0.05),which was used as standard.The kinetics of cholesterol oxidation was also determined,showing that both cholesterol degradation and cholesterol oxides formation fit a first-order kinetic model(R^(2)>0.8).

The antioxidant and physicochemical properties of microencapsulated bioactive compounds in Securigera securidaca(L.)seed extract by co-crystallization

Securigera securidaca seed is a good source of phenolic compounds with high antioxidant properties.Preservation and maintenance of natural antioxidants have always been a challenge and microencapsulation is a suitable method for this purpose.In this study,the chemical compounds of the plant seed extract were identified by GC/MS device.Bioactive compounds from the seed ethanolic extract were microencapsulated in the sucrose matrix during the co-crystallization process.The evaluations included total phenolic compounds,radical scavenging ability,production efficiency,moisture content,and flowability characteristics of the produced powders,such as compressibility index,Hausner ratio,and angle of repose.The results showed significant differences in the phenolic compounds and the radical scavenging ability between the control sample and the co-crystallized powder(P<0.05).The production efficiency and the moisture content of extract-containing co-crystallized powder were 84%and 0.14%,respectively.The particle size difference of the microencapsulated powder could significantly affect the powder flowability characteristics(P<0.05),and particles with a size of 1 mm showed better flowability behaviour.FT-IR charts for samples revealed chemical bonds specific to saccharose molecule indicating no changes in covalent bonds present in saccharose molecule structure after the process.Scanning electron microscope images showed the presence of vacant spaces and porosity in the structure of saccharose crystals formed during the process of crystallization.As a result,the co-crystallized powder obtained from the plant extract can be used as an appropriate antioxidant in the food and pharmaceutical formulations.

Antioxidant and antifungal activities of two spices of mangrove plant extract

Objective:To evaluate the antifungal and the radical scavenging capacity related to antioxidant potential of ethanol and water extracts of leaves of Rhizophora mucronata(R.mucronata)and Avicennia marina(A.marina)mangrove plant species against five postharvest pathogenic bacteria.Methods:In vitro assessment of antioxidant and antifungal activities was evaluated in this present study for both aqueous and ethanol extracts prepared from leaves of A.marina and R.mucronata.The antioxidant activities of these mangroves were evaluated by using reducing power and 1,1-diphenyl-2-picrylhydrazyl assays with butylated hydroxytoluene and L-(+)-ascorbic acid as standards.Results:The result showed that the antioxidant activities of all extracts increased with increasing concentration of extracts.However,the ethanol extracts of both species showed the highest antioxidant activities.Antimicrobial tests were then carried out by the disk diffusion method.The ethanol extracts of both species showed antifungal activities on Penicillium purpurogenum,Penicillium chrysogenum,Penicillium notatum,Aspergillus niger,Alternaria alternata and Penicillium italicum.However,none of the water extracts exhibited antifungal activity on the studied fungi.Among all the pathogens,tested Aspergillus flavus was the most resistant fungi.Different concentrations of extracts from A.marina and R.mucronata showed different amounts of control against tested fungal strains.Conclusions:This study indicated that mangrove species has natural antioxidant and antifungal properties.