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Antioxidants
Special Issues
Use of Natural Antioxidants in Meat Industry
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Use of Natural Antioxidants in Meat Industry

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 5933

Special Issue Editors

Dr. Ranjith Ramanathan

E-Mail Website
Guest Editor
Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
Interests: meat color; metabolomics; lipid oxidation; mitochondria; novel techniques; sustainability; greenhouse gas emissions
Dr. Kathrine Bak

E-Mail Website
Guest Editor
Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
Interests: unit of food hygiene and technology; institute of food safety; food technology and veterinary public health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Oxidation can lead to severe quality deterioration of meat and meat products. Hence, antioxidants are often used the meat industry in order to prevent or delay oxidation via pathways such as free radical scavenging, quenching and scavenging of singlet oxygen and other reactive oxygen species, as well as metal ion chelation etc. Antioxidants may be either synthetic or natural, with natural antioxidants continuously seeing an increasing use, in part due to consumer demand for more natural foods. Natural antioxidants of plant origin are by far the most widely used, especially antioxidants stemming from herbs and spices, but natural antioxidants can also stem from animal tissue or microorganisms. Antioxidants may be added to meat/meat products in a variety of ways, including via the animal feed, direct application into the meat product, or in the form of active packaging.

This special issue aims to collect original research articles as well as review papers dealing with all aspects of the use of natural antioxidants in meat and meat products in the meat industry, including the application of omics technology and active packaging in antioxidant research.

Dr. Ranjith Ramanathan
Dr. Kathrine Bak
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat products
  • meat industry
  • natural antioxidants
  • lipid oxidation
  • flavor
  • color

Published Papers (3 papers)

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Research

13 pages, 518 KiB  
Article
Effect of Different Genotypes and Harvest Times of Sage (Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat
by Kathrine H. Bak, Susanne Bauer and Friedrich Bauer
Antioxidants 2023, 12(3), 616; https://doi.org/10.3390/antiox12030616 - 2 Mar 2023
Cited by 1 | Viewed by 1296
Abstract
Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp. Labiatae) extracts (five genotypes, three harvest times) were tested for their [...] Read more.
Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp. Labiatae) extracts (five genotypes, three harvest times) were tested for their ability to reduce lipid oxidation (peroxide value (PV) and thiobarbituric acid reactive substances (TBARS)) in ground, uncured, cooked porcine and bovine meat (60%/40% mixture) during 14 days of refrigerated storage. Additionally, total phenolic content was determined, and the antioxidant capacity of the extracts was measured as radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay), reducing power, and superoxide anion scavenging activity. All 15 sage extracts were able to reduce lipid oxidation, though showing expected differences depending on genotype and harvest time. The extracts of S. officinalis accession from Foggia, Italy performed better than the other genotypes when looking at the entire storage period and considering both PV and TBARS. Of the applied methods for determining antioxidant capacity, superoxide anion scavenging activity proved to be the best determinant of the ability of sage to reduce lipid oxidation in the meat sample. Full article
(This article belongs to the Special Issue Use of Natural Antioxidants in Meat Industry)
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13 pages, 3926 KiB  
Article
Combinatorial Interactions of Essential Oils Enriched with Individual Polyphenols, Polyphenol Mixes, and Plant Extracts: Multi-Antioxidant Systems
by Marina Minh Nguyen and Salwa Karboune
Antioxidants 2023, 12(2), 486; https://doi.org/10.3390/antiox12020486 - 15 Feb 2023
Cited by 5 | Viewed by 1346
Abstract
With the aim to develop essential oil (EO) multi-antioxidant systems, combinatorial interactions of selected phenol and terpene-rich EOs (from Pimento Berry, Ceylon Cinnamon, Clove, Sage, White thyme; Oregano) enriched with individual polyphenols, crude plant extracts, and mixtures of their major polyphenols were investigated [...] Read more.
With the aim to develop essential oil (EO) multi-antioxidant systems, combinatorial interactions of selected phenol and terpene-rich EOs (from Pimento Berry, Ceylon Cinnamon, Clove, Sage, White thyme; Oregano) enriched with individual polyphenols, crude plant extracts, and mixtures of their major polyphenols were investigated using single electron transfer (SET)-based DPPH and hydrogen atom transfer (HAT)-based ORAC assays. Polyphenols that enriched Eos the most favorably were rosmarinic acid (IC50 of 0.0891–0.1448 mg enriched EO/mg DPPH; 5772–17,879 µmol TE/g enriched EO) and quercetin (IC50 of 0.0682–0.1060 mg enriched EO/mg DPPH; Trolox Equivalents (TE) of 9776–14,567µmol /g enriched EO), whereas p-coumaric acid (IC50 of 0.1865–1.1424 mg enriched EO/mg DPPH; 7451.00–11,588 µmol TE/g enriched EO) and rutin hydrate (IC50 of 0.1140–0.3112 mg enriched EO/mg DPPH; 2298–6227 µmol TE/g enriched EO) were the least favorable. Enrichments with polyphenol mixes and crude extracts exhibited synergistic and additive effects in the SET-based DPPH assay. In the HAT-based ORAC assay, EO enrichments with crude extracts exhibited more additive effects, as well as less antagonistic effects, than enrichments with their major polyphenol mixes, revealing the significant contributions of minor compounds. EOs enriched with crude green tea and apple extracts exhibited synergistic or additive effects, whereas EOs enriched with grape seed and rosemary extracts exhibited equal antagonistic effects. Predictive models were developed to explain the variability between the observed and predicted antioxidant activities of enriched EOs. Full article
(This article belongs to the Special Issue Use of Natural Antioxidants in Meat Industry)
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17 pages, 3463 KiB  
Article
Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat
by Aly Farag El Sheikha, Ayman Younes Allam, Tahra ElObeid, Elham Abdelrahman Basiouny, Ahmad Abdelkaway Abdelaal, Ryszard Amarowicz, Emel Oz, Charalampos Proestos, Emad Karrar and Fatih Oz
Antioxidants 2022, 11(6), 1191; https://doi.org/10.3390/antiox11061191 - 17 Jun 2022
Cited by 9 | Viewed by 2567
Abstract
Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat. We aim to develop a carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, [...] Read more.
Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat. We aim to develop a carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, 3, and 4%) of an ethanolic propolis extract (EPE) to maintain the quality and extend the shelf life of chicken breast meat stored at 2 °C for 16 days. The influence of the CMC and EPE coating on the physicochemical and microbiological quality parameters of chicken breast meat, e.g., pH, color, metmyoglobin (MetMb), lipid oxidation (thiobarbituric acid reactive substance, TBARS), and microbiological and sensory analyses, was studied. Significantly lower weight loss and pH (p ≤ 0.05) were noted in the coated samples compared with the uncoated samples (control) over the storage period. MetMb content was significantly reduced (p ≤ 0.05) in the coated samples compared to the control. Additionally, the addition of EPE to CMC was more effective in inhibiting microbial growth, preventing lipid oxidation, and keeping the overall acceptability of coated chicken breast meat compared to the control. This work presents CMC and EPE as alternative preservatives to produce active packaging coatings. Full article
(This article belongs to the Special Issue Use of Natural Antioxidants in Meat Industry)
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