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Review

Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants

by
Adrian Cristian Orădan
1,†,
Alexandra Cristina Tocai (Moțoc)
1,†,
Cristina Adriana Rosan
2,† and
Simona Ioana Vicas
2,*
1
Doctoral School of Biomedical Science, University of Oradea, 410087 Oradea, Romania
2
Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Processes 2024, 12(12), 2756; https://doi.org/10.3390/pr12122756
Submission received: 23 October 2024 / Revised: 25 November 2024 / Accepted: 2 December 2024 / Published: 4 December 2024
(This article belongs to the Special Issue Feature Reviews in Food Processing Technologies: Present Innovations and Future Opportunities)
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Abstract

:
Nowadays, natural antioxidants, especially those found in fruits, are preferred over synthetic ones when used in a variety of meat products. Natural alternatives are preferred by consumers because synthetic additives in meat products have been connected to allergic reactions and other health-related problems. Fruits are abundant in phenolic compounds, providing them with particularly powerful antioxidants. Lipid oxidation is inhibited, allowing meat products to have an extended shelf life when enriched with fruit-derived components. The present study explores the potential of bioactive compounds derived from fruits, specifically phenolics, to improve the quality of meat products by virtue of their antimicrobial, antioxidant, and color-stabilizing qualities. In this review, the effects of 18 fruits on oxidative stability, antimicrobial activity, and color enhancement in meat products were investigated. The first section of this paper focuses on a presentation of the phytochemical composition and overall biological characteristics of the fruits. The thiobarbituric acid test, the peroxide value, and oxidative protein changes were used to assess oxidative stability. By scavenging free radicals or chelating metals, the phenolic compounds not only prevent lipid peroxidation but also protect myoglobin from oxidation, thereby improving the color of meat substitutes. Phenolic compounds provide antimicrobial actions by compromising bacterial cell walls, disrupting membrane integrity, or inhibiting essential enzymes necessary for microbial growth. Fruit extracts have shown effectiveness against foodborne pathogens and spoiling bacteria. Adding fruits to meat products is a promising way to improve their nutritional profile, sustainability, and quality. In order to guarantee consumer safety, future studies must concentrate on thorough toxicological analyses of fruit extracts meant to be used in food.

1. Introduction

With growing concerns about the health risks associated with synthetic chemicals, consumers are increasingly inclined to choose natural additives. Customers tend to view natural components as safer, healthier, and less likely to cause adverse reactions compared to synthetic products [1]. The efficient use of natural compounds derived from food waste supports the concept of a circular bioeconomy by converting by-products into valuable resources. Compounds such as antioxidants and antimicrobials serve as natural preservatives, minimizing waste, enhancing sustainability, and promoting eco-friendly solutions within the food industry [2]. This approach not only lessens the impact on the environment but also satisfies consumer demand for natural and sustainable products. Furthermore, natural substances with antioxidant and antimicrobial qualities that are extracted from fruits, vegetables, and plants align with the global movement toward clean-label products, which promotes the integration of fewer and simpler substances on lists of ingredients [3].
The texture and color of food products, particularly in regards to processed meat, are characteristics that indicate their quality and therefore determine consumers’ acceptance and intention to purchase [4,5]. Meat and meat products can undergo quality degradations, as well as protein and lipid oxidation, during processing and storage [6,7]. Oxidation causes meat products to lose their flavor, texture, nutritional value, proteins, lipids, and color pigments (myoglobin), and also limits their shelf life [8,9]. Antioxidants derived from fruits can be used by the meat industry to preserve the meat’s ingredients and boost its nutritional content [10,11].
Different methods were developed to evidence the oxidation of meat and meat products, which is a very complex process. The following methods are used to test lipid oxidation in meat: the peroxide value quantifies primary lipid oxidation products (hydroperoxides), while thiobarbituric acid reactive substance (TBARS) methods measure secondary oxidation products (malondialdehyde). Additionally, the detection of volatile compounds, including hexanal, nonanal, and other volatile aldehydes and ketones, 1-hexanol, 1-octen-3-ol, and 1-pentanol, serves as indicators of lipid oxidation and contributes to the development of undesirable volatiles such as rancid odors [12,13]. The most popular method for highlighting the oxidation of meat proteins is protein carbonyl content, which is used in conjunction with chromatic parameter monitoring, L*a*b*, which highlights color changes (such as myoglobin to metmyoglobin). Additionally, since -SH groups are linked to variations in meat texture, water-holding capacity, and overall quality, they are a crucial indicator of oxidative damage and the functional integrity of meat proteins [14].
There are many studies that have shown the protective effect of plant-based antioxidants in meat products. Particularly, different extracts have been derived from diverse sources, including vegetables (carrot, kimchi, curry leaf, etc.) [15,16,17], fruits (berries, plums, grapes, pomegranates, ananas, pears, etc.) [18,19,20,21], and herbs and spices (oregano, rosemary, thyme, mustard, etc.) [22,23,24]; these have been assessed concerning their efficacy in delaying lipid oxidation in meat or meat products.
Because of their potential to improve health, fruits have attracted the attention of both the scientific community and of the general public [25]. Due to their high nutritional content, fruit can contribute to improving human health [26]. They are an important source of vitamins, minerals, antioxidants, and dietary fiber [4,27,28]. In addition, their high levels of phenolic compounds, which function as antioxidants, have been linked to increased health benefits [29,30]. It is because of this high phenolic content that many fruits are a good source of natural alternatives to use in meat products [31]. Considering that oxidative processes are responsible for the deterioration of lipids, proteins, and pigments in meat, the use of fruits as antioxidant agents helps ensure that meat and meat products maintain their nutritional value and flavor [32].
Bioactive compounds, especially from the phenols class, prevent lipid oxidation and the oxidative breakdown of meat pigments, inhibit microbial growth, and improve the shelf life of meat products [33]. The main antioxidant phenolics include phenolic acids, flavonoids, and volatile oils, which demonstrate diverse antioxidant processes based on their chemical structure. Certain phenolics inhibit the production of free radicals and scavenge reactive oxygen species, while others neutralize free radicals or function by chelating pro-oxidant metals [34].
Encapsulation is a technique used to improve the stability of active compounds, including antioxidants and antimicrobials, that are sensitive to heat, light, oxygen, or pH fluctuations [34,35]. Although there are many different types of encapsulation matrices, the most representative one is the polysaccharide class, which includes alginate and maltodextrin [20,35,36,37]. Encapsulation protects bioactive compounds from degradation, facilitates their controlled release for extended efficacy, and reduces compatibility issues that can affect the texture, flavor, or appearance of meat. In addition, encapsulation reduces the loss of volatile compounds, improving functionality while maintaining meat quality and extending shelf life [38].
Laws regarding the incorporation of additives in meat products are crucial for ensuring food safety and consumer protection. Various national and international authorities, such as the FDA (Food and Drug Administration), USDA (United States Department of Agriculture), EFSA (European Food Safety Authority), MHLW (Ministry of Health, Labour and Welfare), and JECFA (Joint FAO/WHO Expert Committee on Food Additives), work to establish regulations for the safe use of food additives in meat [39].
In order to be used in meat products, an additive needs to be safe for human consumption, technologically necessary, and not deceptive to consumers [40]. Guidelines for the use of additives such as antioxidants to preserve color, aroma, and nutrient content in meat processing are outlined in the regulations, which distinguish between meat preparations and meat products [41]. Furthermore, certain limitations are in place to protect public health, such as the prohibition on nitrite curing agents in specific meat products [42]. These regulations aim to ensure the safety and quality of meat products while maintaining transparency and adherence to standards. Regulations regarding the addition of preservatives to meat products are crucial for ensuring food safety and quality [39,43]. According to European Union law, nitrites (E249, E250), nitrates (E251, E252), and nitrites are permitted additives for meat preservation, offering technological benefits such as color enhancement, antioxidative properties, taste enhancement, and flavor development while inhibiting the growth of bacteria such as Clostridium botulinum [40,42]. A topic of discussion in the processing of meat is the use of antioxidants, with regulations based on separating meat preparations from meat products to maintain their color, aroma, and nutrient content [39]. In line with legal requirements to guarantee meat quality and safety across the supply chain, natural preservatives are becoming more popular as a result of rising consumer demand for minimally processed foods [42].
The main objective of this review is to compile the most significant findings from the literature regarding the application of fruits and their bioactive compounds to improve the quality of meat products, including pork, lamb, beef, and poultry. It is emphasized how phenolic compounds and other bioactive compounds work as natural antioxidants, preservatives, and colorants, as well as how they lower lipid and protein oxidation, inhibit microbial growth, and improve meat color stability. Studies that improved the stability and effectiveness of fruit extracts in meat by using encapsulation techniques are also addressed. A bibliometric analysis was performed to elucidate research trends on the utilization of fruits in meat science. The paper also examines the limitations associated with the use of fruit-derived components in meat products.

2. Research Methodology

A PRISMA 2020 flowchart was used to select data on fruits or natural substitutes in meat and meat products [44]. The phases and selection criteria are shown in Figure 1, which are followed by the total number of studies that were part of our review. The current literature on fruit as natural substitutes in meat and meat products was gathered from Google Scholar, Science Direct, PubMed, Scopus, and Lens.org. The search was based on the following Medical Subject Headings keywords: “fruits antioxidants and antimicrobial in meat”, “natural antioxidants meat and meat products”, “fruits in pork”, “fruits in poultry”, “fruits in beef”, “fruits in lamb”, and “encapsulated fruit”. Research publications from past years provided the data organized in the tables. Only works published in English were taken into consideration for the review. A preliminary screening of all identified articles resulted in the selection of 380 potentially relevant articles. A second step involved selecting only full-length articles, which resulted in the choice of 196 articles, after excluding all previous abstracts, review articles, book chapters, and the gray literature (Figure 1).
A third screening looked at whether the articles were actually relevant. Each study’s applicability was evaluated using full-text publications.
This review was conducted using the following inclusion criteria: (i) articles that thoroughly assess the phytochemical composition of fruits, focusing on phenolic compounds while highlighting their biological impact, particularly their antioxidant and antibacterial characteristics. (ii) Studies focusing on different fruit extracts, powders, and encapsulations which were added to meat or meat products in order to improve color, inhibit the oxidation of lipids and proteins, or because they exhibit antibacterial properties. (iii) The use of a particular meat type for fruit inclusion was not a criterion for exclusion; research including diverse meats (pork, chicken, cattle, lamb, turkey, fish) was taken into account. Specific exclusion criteria were established during the literature review. Therefore, studies that were not fully accessible or that were not published in English were not taken into account. Studies that did not address the impact of fruit addition on the oxidative stability of meat or meat products were excluded.

3. Bibliometric Analysis of the Topic in the Literature

In order to generate the map based on the Pubmed platform results, the selection criterion was set at five minimum occurrences of a keyword out of 803 words using the VOSviewer software version 1.6.20. This requirement was only met by 771 words. The map was created using the VOSviewer program, which required that each word should appear at least five times.
From the 1150 articles obtained from the Pubmed database, dating back to 1962, the greatest attention paid to fruits used in meat industry was registered in 2021, with 23.33% of the total results. In addition, out of the total results of the 1150 works from the Pubmed database, 40.67% were open access and over 93% were written in English. In addition, 87.88% of the findings were research articles, and 96.25% of the results were published in a journal.
Each label is represented by a colored node in the network visualization map (Figure 2). The size of the node depends on how frequently the item is used. The more often an item is used, the larger its label becomes. Furthermore, the thickness of the connecting line and that of the internode shows how frequently the labels occur together. There is a stronger connection between nodes that share the same color. There are 17 clusters created from the keywords on the list.
Figure 2 shows the keywords map of the investigated literature found in the Pubmed database. It also illustrates the links between the 771 keywords that were chosen because they appeared at least five times in the corpus of the literature. The most frequently occurring keywords were “fruits” (occurring 711 times), “diet” (occurring 674 times), “meat products” (occurring 599 times), “antioxidants” (occurring 473 times), “animals” (occurring 435 times), and, in sixth place, “dietary fiber” (occurring 411 times). In this context, it may be considered that the dietary aspect is more debated when discussing topics related to fruit used in the meat industry. The clusters, however, did not have clear boundaries, suggesting close connections. The findings of this study suggest that there is a substantial overlap between various research directions. For example, terms like “dietary fiber”, “health benefits” and “antioxidant”, which belong to different clusters, intersect with one another. These results suggest that one of the main topics in the literature revised by us was the effect of integrating fruit-based substances in meat and meat products. Since the selection criteria were also based on the impact factor and the most commonly used and cited keywords, it can be said that the topic addressed is current and relevant.

4. The Phytochemical Composition of Fruits and Their Biological Properties

Fruits commonly tested for the purpose of being used in meat products include citrus fruits, such as oranges, lemons, and grapefruits, and other types of fruit, including grapes, pomegranates, pineapples, dragon fruit, açai, strawberries, gac fruit, guarana, plums, blackthorn fruit, dog rose fruit, cranberries, and pears. Furthermore, by providing natural antioxidants, inhibiting oxidation, and extending shelf life, the by-products of the aforementioned fruit, such as peels and pomace, can be used in order to improve the quality of meat products [4,5,32]. Additionally, the food industry is investigating the possibility of using fruit and vegetable by-products as ingredients in meat substitutes; banana and jackfruit by-products will potentially be used in the production of environmentally friendly and sustainable meat substitutes [27,45].
Table 1 illustrates the phytochemical composition of some fruits, as well as their general biological effects. The following sections will show that the fruits mentioned in Table 1 are among those that have been used as colorants, preservatives, and antioxidants in a range of meat products.
Table 1 lists 18 fruits that have been integrated into several meat products for their antioxidant and/or antibacterial properties or with the aim of enhancing color. Each fruit exhibits a distinct profile concerning the composition of secondary metabolites, namely within the groups of phenolic acids and flavonoids. The various biological characteristics, given by the presence of these bioactive compounds in fruits, indicate their antioxidant potential. Chlorogenic acid is the most commonly observed phenolic acid, but quercetin and catechin, both in their glycosylated and aglycone forms, are the most prevalent flavonoids found in the fruits under investigation. Catechin, a flavanol, was identified in 11 fruits, whereas quercetin and its derivatives from the flavonol class were found in 12 fruits (Table 1).
Anthocyanins are a class of compounds with significant biological effects, which determine the color of fruits (red, purple, blue). Among the fruits listed in Table 1, anthocyanins are found in 12 fruits, predominantly in glycosylated form. These pigments serve as natural colorants in the food industry; nevertheless, their color and stability are dependent on pH, light, and temperature. Oxygen, ascorbic acid, and co-pigmentation, among others, restrict their food applicability. Cyanidin and its glycosides were found in the following 13 fruits: Arbutus unedo L., Coffea arabica L., Euterpe oleracea Mart., Myrciaria cauliflora (Mart.) O.Berg, Paullinia cupana Kunth., Prunus salicina Lindl., Prunus spinosa L., Punica granatum L., Ribes nigrum L., Rosa canina L., Vaccinium oxycoccos L., Vaccinium vitis-idaea L., Vitis labrusca Isabella L., and Vitis vinifera L. The chemical structures of the major flavonoids and phenolic acids found in medicinal plants are displayed in Table 2a,b based on the corresponding subclass. Fruits that contain alkaloids have a variety of therapeutic benefits, such as anti-inflammatory and antioxidant properties. Caffeine, theobromine, and theophylline are found in Paullinia cupana Kunth, Coffea arabica L., and Coffea canephora Pierre ex A.Froehner (Table 1).
The processing of coffee cherries results in significant residue removal, with approximately 90% of the edible parts discarded as by-products during coffee production [157]. This high percentage draws attention to the significant amount of waste produced, which can be used for a variety of purposes that increase pollution and raise environmental issues. Wet processing techniques, in particular, produce more than ten million tons of solid waste yearly [157]. The valorization of coffee cherries is crucial for enhancing the sustainability and economic viability of coffee production. Coffee cherries, which are frequently thrown away during processing, can be used by farmers to generate new income and cut waste [158]. Coffee cherries are rich in chlorogenic acids and caffeine, which exhibit strong antioxidant properties and enzyme-inhibitory effects, potentially aiding in the management of diabetes and Alzheimer’s disease [159]. Extracts from coffee cherries have demonstrated anti-inflammatory and immune-regulating properties, positioning them as a promising superfood. Coffee cherry pulp can be used in various food products, such as juices and flour substitutes, which can help mitigate rising grain prices and enhance food security in coffee-producing regions [157,159].
Table 2c shows the chemical structures of the predominant alkaloids identified in therapeutic plants. In meat products, essential oils derived from fruits are increasingly used as preservatives, antibacterial agents, antioxidants, and flavor enhancers. The chemical structure of essential oil identified in Citrus lemon are shown in Table 2d. Apart from their high concentrations of bioactive polyphenolic chemicals, the 19 fruits in our review (Table 1) also include vital nutrients such as vitamins (A, the B complex, C, D, E, and K) and minerals (K, Mg, Ca, Mn, Fe, Se, and Zn).
Table 2. The chemical structures of the main bioactive compounds identified in fruits *.
Table 2. The chemical structures of the main bioactive compounds identified in fruits *.
a. Flavonoids
Catechin
Processes 12 02756 i021		Quercetin
Processes 12 02756 i022		Cyanidin
Processes 12 02756 i023
b. Phenolic acids
Caffeic Acid
Processes 12 02756 i024		Chlorogenic Acid
Processes 12 02756 i025
c. Alkaloids
Caffeine
Processes 12 02756 i026		Theobromine
Processes 12 02756 i027		Theophylline
Processes 12 02756 i028
d. Essential oils
Limonene
Processes 12 02756 i029		β-pinene and α-pinene
Processes 12 02756 i030		γ-terpinene
Processes 12 02756 i031		Geranial
Processes 12 02756 i032
* Chemical compound structure drawn via the ChemDraw Pro 8.0 [160], accessed on 20 October 2024.

5. Fruits as Antioxidant Agents in Meat Products

A number of factors, including the presence of phenolic compounds, vitamins, carotenoids, and flavonoids—which function as free radical scavengers and inhibit lipid oxidation—influence the antioxidant capacity of fruits used in meat products [161]. Pre-harvest conditions, such as climate, temperature, and soil type, along with postharvest handling and storage practices, can also impact the antioxidant content and activity of fruits [162]. Improving pre-harvest conditions and postharvest handling methods, as well as taking into account variables such as crop genotype variation, maturity, and cultural practices, are all crucial for maximizing the antioxidant capacity of fruits [163]. Additionally, the extraction process plays a crucial role in maximizing the antioxidant potential of fruits, as demonstrated in one study [164] optimizing the extraction of antioxidants from strawberries for use in cooked chicken patties, which highlighted the importance of solvent type, concentration, temperature, and time in enhancing antioxidant activity [164].
Table 3 lists the most popular fruits that can be used as antioxidants in meat products.
The fruits contain a mixture of polyphenols (Table 1), whose distribution inside plant tissues is inconsistent, with soluble phenols located in vacuoles and insoluble phenols situated in the cell wall. Consequently, to capture all the polyphenols found in fruits, extracts are made from the whole fruit, with limited research focusing just on certain components, such as the peel or seeds, which are abundant in flavanols, specifically catechins [14,20,168,169,172,174].
As a complex type of food, meat is made up of water, minerals, vitamins, lipids and proteins. The olfactory quality of meat is largely dependent on its lipid content, but lipids are also susceptible to oxidation, which can alter texture and result in the formation of undesirable compounds with an unpleasant taste and odor. The primary non-microbial causes of meat damage during storage or processing (crushing, slicing, and cooking) are oxidation reactions, which lower the meat’s quality [176]. Because of this, the food industry uses both natural and synthetic additives to preserve the quality attributes of food [177]. The synthetic antioxidant additives that are often used include sodium erythorbate (E316), sodium ascorbate (E301), propyl galate (E 310), hydroxyanisole butylate (BHA, E 320), third-butylhydrochinone (TBHQ, E319), hydrochitoluene butylated (BHT, E321), and the preservatives include inorganic additive nitrites (E 249, E250) and nitrates (E251, E252). Unfortunately, these additives are associated with negative effects on human health. Therefore, both the meat industry’s producers and consumers are concerned about the use of natural additives, such as the ones found in fruit [177].
As a result of hydrolysis, triglycerides and phospholipids release free fatty acids under the action of lipases. This lipolysis reaction intensifies lipid oxidation, but recent studies have highlighted that in certain situations lipolysis can inhibit lipid oxidation [178]. The complex process of lipid oxidation, which produces hydroperoxides, involves multiple mechanisms and the presence of oxygen and unsaturated fatty acids. Although hydroperoxides are odorless and do not contribute to the flavor of meat, they are extremely unstable and quickly break down, producing reaction products that give meat its flavors and odors. These include aldehyde, ketones, esters, and carboxylic acids. Three different processes, each involving intricate reactions, can oxidize lipids [8]. These include photo-oxidation (which requires light in addition to sensitizers such as myoglobin and hemoglobin), enzymatic-catalyzed oxidation (lipoxygenase is the essential enzyme), and autooxidation (free radical chain reaction). Figure 3 shows a schematic representation of these three oxidation pathways.
For the initiation of the auto-oxidation reaction, oxygen must be activated in the form of single oxygen, resulting in reactive oxygen species such as hydroxyl radicals, hydrogen peroxide, and superoxide anions. Therefore, antioxidants derived from natural sources either act to neutralize ROS or act as a hydrogen atom donor to radical species during the initiation or termination phase of autoxidation, thereby neutralizing them. Some natural antioxidants, especially flavonoids, also have a chelating mechanism of metals, thus interfering either in the pathways in which metals act as pro-oxidants, such as the pathway of decomposition of hydroperoxides, or inactivating lipoxygenase by removing iron from the active site of the enzyme [179].
The structural characteristics of flavonoids, such as the presence of o-dihydroxy group (catechol structure) and C2-C3 double bond in the C ring, that are required for the inhibition of lipoxygenase have been established by Sadik et al. [180]. The fruits have a high level of antioxidant properties, since they are rich in flavonoids and other phenolic compounds [176].
The studies summarized in Table 3 highlight the use of fruits in various forms (extracts, encapsulated compounds, or powders) to enhance the oxidative stability of meat products.
In most studies, the detection of lipid oxidation in meat samples is performed with the thiobarbituric acid reductase (TBARS) test, which actually reveals the presence of the secondary oxidation product, malondialdehyde (MDA). A TBARS value of 2.0 mg MDA/kg is considered the oxidative threshold at which rancidity is perceived in meat [12]. Belucci et al., 2022 [176], compared the evolution of TBARS values of pork burgers with sodium erythorbate and three different levels of açai extract (250 mg/kg; 500 mg/kg; 750 mg/kg) during different days of refrigeration. At the conclusion of the 10-day experiment, the control burger (without antioxidants) had the highest value, with 0.889 mg MDA/Kg, while the high level of açai extract had the lowest value, with 0.217 mg MDA/kg. In another study, [167], red pitaya extracts at 250 mg/kg, 500 mg/kg, and 1000 mg/kg were evaluated in pork patties at 2 °C. At day 18 of storage, the highest value was obtained from control burgers without antioxidants (2.443 mg MDA/kg) and the lowest from burgers with erythorbate (0.901 mg MDA/kg). Additionally, the TBARS value of the pork patties made with red pitaya extract was significantly (p < 0.05) lower than that of the control samples, indicating the extract’s antioxidant potential against lipid oxidation. Polyphenols and betacyanin pigment are responsible for antioxidant capacity through radical scavenging activities [176]. Plum puree was included at different concentrations (5, 10, and 15%) in beef patties and kept at −18 °C for 45 days. During storage, the TBARS values of control samples increased significantly (p < 0.05) compared with formulations with plum puree [19]. The ability of pomegranate (Punica granatum L.) by-products to prevent the oxidation of minced beef or pork was thoroughly studied [14,171,172] in contrast to formulations that included BHT as a synthetic antioxidant. Over a 12-day storage period, raw pork treated with BHT and pomegranate by-products showed a significant (p < 0.05) inhibition of TBARS production when compared to the control group [171]. Pomegranate peel extract at 0.5 and 1% was investigated for lipid and protein oxidation in meatballs during refrigerated storage at 4 ± 1°C for 8 days [14]. Interestingly, the authors [14] found that when compared to the synthetic additive BHT, the reduction in lipid oxidation was greatest when 1% pomegranate peel extract was added to meatballs. Pomegranate extracts, which have been shown to have exceptional radical scavenging activity and reducing power, may prevent lipid oxidation by blocking the radical chain reaction in the oxidation process [14]. Punicalagin, an ellagitannin, represented the dominant component of pomegranate peel [172]. At concentrations of 1 and 1.5% in meatballs, freeze-dried pomegranate peel nanoparticles with an average size of 80 nm were used in another study [172] to assess the quality attribute during refrigeration in comparison to both the antioxidant-free and BHT-containing controls. With similar findings to Turgut et al., 2016 [14], samples containing pomegranate peel nanoparticles were also more effective than the control sample (no antioxidants) or the sample containing BHT. The majority of research included controls, either without fruits or with artificial additives (such as erythorbate or BHT). Nevertheless, it is problematic to use additives like BHT as a positive control because their use in meat products is prohibited by food additive regulations. Consequently, claims that fruit extracts outperform synthetic additives in oxidative stabilization may be misleading due to inappropriate control selection. The oxidative stability of frankfurters, both with (100 ppm sodium nitrite and 500 ppm sodium ascorbate) and without food additives, was assessed using extracts from Arbutus unedo and Rosa canina. The MDA content of the frankfurter samples that contained food additives did not significantly change between the first day and the end of the experiment (30 days), suggesting the significance of these in reducing the intensity of lipid oxidative reactions during frankfurter refrigeration. Comparing the oxidative stability of lipids from frankfurters to the control sample (without antioxidants), the addition of extracts from Rosa canina or Arbutus unedo alone had no discernible effect. However, it was discovered that the most efficient way to prevent MDA formation during refrigeration storage was to combine antioxidant additives with Arbutus unedo extract [12]. The frankfurters with food additives did not exhibit a protective effect against protein carbonylation, and the accumulation of protein oxidation products was also noted during the chilled storage. Rather, Arbustus unedo, when combined with food additives, protects proteins from carbonylation, improving their overall quality and nutritional value. The authors suggested that the phenolic compounds from A. unedo (procyanidins, catechins, and hydroxybenzoic acids) inhibited the pro-oxidant action of reactive oxygen species on protein [12]. This suggested that low nitrite content was not sufficient to inhibit oxidation, although it proved enough for developing the desirable color. A reduction in the TBARS value was clearly found in samples with encapsulated gac powder extract. This implied that the powder’s bioactive ingredients might be able to stop lipid oxidation [12]. In another study [35], the oxidative stability of chicken sausage was examined using a mixture of nitrite (25 ppm) and encapsulated gac (Momordica cochinchinensis spreng) powder that is high in lycopene. When compared to the sausage sample that contained both nitrite and encapsulated gac (0.127 mg MDA/kg and 0.071 mg MDA/kg, respectively), the TBARS value of the control sausage (only 25 ppm sodium nitrite) was noticeably higher.
Fruit extracts, which naturally contain antioxidants, such as phenolic compounds and other compounds that fight lipid and protein oxidation, can effectively improve oxidative stability when used in meat and meat products. Nevertheless, these extracts are not a complete substitute for food additives like erythorbate or nitrites, which in industrial settings yield more reliable and effective outcomes. A practical approach would be to use fruit extracts in combination with reduced levels of food additives, allowing for a cleaner label while maintaining product quality and safety. This strategy aligns with consumer preferences for natural ingredients and regulatory trends favoring the reduction in synthetic additives without compromising oxidative stability or the shelf life of meat products.

6. Fruits as Antimicrobial Agents in Meat

Bacterial growth is a significant aspect contributing to food quality degradation and shorter storage times in addition to lipid oxidation. Food additives are used in foods to inhibit microbial growth and lipid oxidation, thereby prolonging their shelf life. The food industry must find alternatives to synthetic preservatives because consumers are demanding food products with clean labels which contain natural additives [10].
Fruits exhibit varying antimicrobial properties across different species, offering potential applications in meat preservation and safety [181]. Although research on the effectiveness, consumer acceptability, and regulation of natural antimicrobials, such as peptides and polyphenols, is still ongoing, their use in food safety and preservation is becoming prominent [162]. The potential of fruit-derived antimicrobials to improve meat safety and quality through natural and efficient preservation techniques is highlighted by the findings of the aforementioned research. Fruits used in meat products that have antibacterial properties are listed in Table 4.
The fruits referred to in Table 4 show antimicrobial activity against both Gram-positive and Gram-negative bacteria. Pseudomonas is a Gram-negative bacterium that is the main cause of spoiling in meat that is kept in aerobic conditions at refrigeration temperatures. The encapsulated extracts of pear pulp and pomegranate peel demonstrated antibacterial activity against Pseudomonas, as shown in Table 4. On the other hand, the incorporation of ethanolic extract encapsulated from pineapple peel in films did not show an inhibitory effect on Pseudomonas but enhanced effectiveness in inhibiting the proliferation of total mesophyll count after two days of storage. This effect can be attributed to a more efficient release rate of the encapsulated phenolic compounds from the microparticles in contrast to their release from the dry powder, hence enhancing the antibacterial efficacy of these films against microorganisms.
Quercetin, kaempferol, and myricetin are flavonoids frequently found in fruits, especially in Citrus lemon (L.) Osbeck, Punica granatum L., Pyrus communis Thunb., Vaccinium oxycoccus L., and Vitis vinifera L. (Table 1), possessing the free hydroxyl group at position 3. The primary feature of flavonoids is that they must retain their amphiphilic characteristics in order to penetrate bacteria and exert their powerful antibacterial effects [168].
In addition to flavonoids, fruits serve as sources of essential oils, which include compounds with powerful antibacterial properties. The bacteriostatic effects of Citrus limon (L.) Osbeck essential oil against Listeria monocytogenes in minced meat are linked to its pinene, myrcene, and limonene constituents [183].
Listeria monocytogenes, Salmonella, Escherichia coli, and Staphylococcus aureus have all been connected to foodborne illnesses. One important anaerobic bacterium that shortens the shelf life of packaged cooked meat products is Listeria monocytogenes [182]. Therefore, synthetic additives must be used to prevent contamination during production, sale, and distribution, as well as to extend the shelf life of raw and/or processed foods; however, these substances are linked to a number of detrimental effects on human health. As a result, natural extracts (from fruit or medicinal plants) rich in bioactive components with antibacterial properties are being used to replace synthetic additives [183].
Selected articles in Table 4 indicate that fruits such as lemons, swamp cranberries, and grapes exhibit antimicrobial effects against L. monocytogenes. Fruits such as Ananas sativus, Citrus limon, Punica granatum, Pyrus communis, Vaccinium oxycoccos, and Vitis vinifera contain several common organic acids, primarily contributing to their flavor profiles and acidity. Organic acids are effective antimicrobials, and their efficacy can be influenced by pH. Fruits rich in organic acids, including malic, citric, and tartaric acid (Table 1), have a low pH. Organic acids are found in their undissociated form in an acidic environment, which allows them to pass through bacterial cell walls. These acids dissociate into protons and anions inside the bacteria at the neutral pH of the cytoplasm, which lowers the pH of the microorganism. The microorganism attempts to regulate its internal pH by neutralizing or releasing protons, a process that influences microbial growth. Under different conditions, the cytoplasmic pH decreases to a level that limits growth, which eventually results in cell death [165]. This can highlight how these organic acids can inhibit microbial growth, making them valuable in food preservation and safety. Moreover, bioactive compounds such as polyphenols, flavonoids, and tannins contribute to antimicrobial activity by degrading cell membranes, reducing enzymatic activities, and preventing biofilm development.
Fruit bioactive compounds can affect pathogenic microbial cells in a number of ways. Suriyaprom et al. [186] suggested the following mechanisms: the breakdown of the cell membrane due to contact with phospholipid bistrates, which can lead to increased permeability, the loss of cytoplasmic material, disruptions in ion transport, and other issues; the influence on gene regulation and cell-to-cell communication; and the inhibition of metabolism and enzyme activity.

7. The Aroma and Coloring Properties of Fruits

Studies have empirically demonstrated that some fruits can effectively eliminate the smell of meat. Among the fruits examined, unripe fruits such as apples and pears have shown strong deodorizing properties, especially against the compound methylmercaptan, which gives meat its scent [181,187]. These fruits are rich in polyphenolic compounds and specific polyphenol oxidases, facilitating enzymatic deodorization by reacting with SH-compounds such as methylmercaptan, thereby reducing bad odors effectively. Additionally, lemon peel powder, known for its high bioactive content and antioxidant properties, has been found to enhance the sensory attributes of meat products, particularly chicken patties, making them more appealing while also improving their shelf life and health benefits [5]. Incorporating these fruits and fruit peel powders into meat products can not only enhance their aroma but also provide additional health-promoting benefits. Various fruits can be utilized as natural meat colorants due to their pigments and antioxidant properties [188]. Fruits like plums, grapes, berries, pomegranates, and citrus fruits have been identified as beneficial natural sources of antioxidants in meat products, helping to reduce lipid oxidation and enhance shelf life [189]. Additionally, natural pigments extracted from fruits and vegetables have been used as alternatives to nitrite-containing curing salts in both meat products and meat-free alternatives, providing attractive red colors without the use of synthetic additives [190]. These natural colorants not only enhance the visual appeal of meat products but also offer health benefits through their antioxidant properties. Table 5 displays the impact of color aspects on specific fruits.
Fruit extracts may have an impact on meat’s color parameters, specifically L* (lightness), a* (redness), and b* (yellowness), because of their antibacterial and antioxidant properties. The majority of the fruits in Table 5 that are used in meat have demonstrated the ability to reduce the meat’s lightness (L*), which is associated with their capacity to prevent the oxidation processes that cause meat coloring. Hylocereus monacanthus (Lem.) Britton & Rose, Paullinia cupana Kunth, Ribes nigrum L., and Vitis labrusca Isabella Var L. were the exception to this rule, which may be related to their inherent dark pigmentation. Nitrite and myoglobin may have formed the pink nitrosylhemochrome pigment by increasing the reducing environment produced by fruit phenolics [12].
The redness parameters increased in nearly all meat products containing fruits, with some exceptions (Table 5), indicating that their compounds inhibit the oxidation of myoglobin. Natural antioxidants derived from plants, such as Ananas sativus Schult. & Schult.f., Arbutus unedo L. and Rosa canina L., Momordica cochinchinensi Spreng., Prunus domestica L., Prunus salicina Lindl, Punica granatum L., and Ribes nigrum L., are effective in preventing oxidation and maintaining the desirable red color of meat. Their compounds, particularly phenolic acids and flavonoids, improve meat’s visual appeal and extend the shelf life of its myoglobin, which is the protein responsible for the color of meat.
The rise in yellowness (b*) is mainly attributable to the presence of pigments in fruits. The stable coloring pigment in Momordica cochinchinensi Spreng. and Rosa canina L. is lycopene.
Because they prevent oxidation, fruit extracts enhance the color stability of meat, which is crucial for people’s interest in both fresh and processed meat products.
Red fruits significantly influence color parameters such as lightness (L*), redness (a*), and yellowness (b*) primarily through the presence and stability of anthocyanins and environmental factors affecting their synthesis and degradation. Most of the fruits included in this review (Arbutus unedo L., Rosa canina L., Euterpe oleracea Mart., Prunus salicina Lindl., Prunus domestica L., Prunus spinosa L., Ribes nigrum L.) are colored due to the presence of anthocyanins, which lead to a decrease in brightness and yellowness and to an increase in redness.
The main red pigment, myoglobin, which is a protein composed of eight alpha helical chains and a heme prosthetic group with a hydrogen atom, is primarily responsible for the color of meat products. Four bonds connect with the iron atom to the hem ring, one bond connects it to proximal histidine-93, and the sixth site can reversibly bind the ligands diatomic oxygen, carbon monoxide, water, and nitric oxide. The color of meat is determined by four chemical forms, namely deoxymioglobin (DMb), oxymioglobin (OMb), carboxymioglobin (COMb), and methmioglobin (MMb), which are dependent on the ligand at site 6 and the iron’s state of valence [191]. Among the four forms of myoglobin, MMb, the oxidized form with the ferric ion (Fe3+) present, is the brown one (Figure 3). The ligand at iron’s sixth position in the MMb is water. There is a correlation between the quantity of protein oxidation in meat products and the amount of MMb. The length of the storage period increases the quantity of MMb. Meat discoloration happens during the oxidation process because pro-oxidants can combine with OMb to generate MMb. Antioxidants added to fresh red meat have been shown to prevent lipid oxidation and prevent metMb production [192,193].

8. The Limitations Associated with the Use of Fruits and Their By-Products in the Food Industry

Fruit processing companies generate millions of tons of by-products, such as fruit peels and seeds, which pose a risk to the environment when disposed of. Furthermore, it has been reported that over half a billion tons of waste are produced globally by the fruit processing industries. From the waste generated during agro-industrial operations, very few by-products are gathered. In order to ensure the sustainability of the environment and food supply, as well as to support the circular economy, fruit waste needs to be valued [194].
Although fruits are rich sources of bioactive principles, the interest in replacing synthetic additives with natural ones is a challenge for the food industry and there are certain limits to their application in meat products. Because most fruits include organic acids, they determine the lowering of pH in the meat products that integrate them. As discussed above, meat products with an acidic pH facilitate the presence of organic acids in their undissociated state, which is how they exert their antimicrobial activity. Aside from this advantage, an acidic environment can also have drawbacks because it can lead to protein deterioration, which can alter the softness and texture of the meat. Research has indicated that when the pH of meat drops (for example, from 5.8 to 5.4), there is an increase in the oxidation of Mb to MetMb. The reason for this is that a low-pH environment speeds up a lot of oxidative reactions [195].
Although fruits can improve the quality of meat products, some fruits can alter their color, texture, or flavor if used in excess or in inappropriate amounts. For instance, low-fat beef patties with a 10% plum puree concentration had the best sensory results when compared to those with a 15% concentration [19].
The safety of food is another crucial factor. The presence of microorganisms is the primary cause of food spoilage. Despite the fact that fruits contain substances with antimicrobial properties, food additives provide a higher level of protection against harmful and spoiling microorganisms. Fruits are more effective against common aerobic spoilage organisms than against strict anaerobes, as shown in Table 4.
Some fruits have natural antimicrobials, such as organic acids (including citric, malic, and ascorbic acid) and phenolic compounds, which can suppress aerobic spoilage bacteria. On the other hand, nitrites are typically more effective than fruits at preventing the growth of Clostridium botulinum in meat products. There are currently no studies that show fruits have antibotulinic qualities. Cui et al. [196] conducted a screening of 90 plant types from the categories of aromatic herbs (leaves), spices, and Chinese medicinal plants to evaluate their effects on the vegetative cells of several Clostridium spp. and the spores of Cl. botulinum 62A, both in the presence and absence of nitrite. The results of the study indicated that some plant extracts (nutmeg, sage, clove) exhibit synergistic characteristics with sodium nitrite [196].

9. Conclusions

Because fruit extracts contain naturally occurring bioactive compounds, such as phenolics, flavonoids, and organic acids, their use as antioxidants and antimicrobials in meat and meat products has drawn a lot of attention. One promising method to increase the oxidative stability of lipids is to incorporate fruits into meat products as natural sources of antioxidants. Due to the presence of bioactive compounds such as phenolic acids, flavonoids, and carotenoids, they effectively delay lipid oxidation by scavenging free radicals and inhibiting peroxidation. However, fruits cannot fully replace dietary antioxidants due to the variability in efficacy and the potential impact on sensory properties. A balanced approach that combines low levels of synthetic additives with fruit extracts can provide optimal results, ensuring both product stability and natural attractiveness.
Fruit extracts, such as those from pineapples, lemons, pomegranates, pears, cranberries, and grapes, have shown efficacy against foodborne pathogens (Escherichia coli, Salmonella spp., Listeria monocytogenes) and spoilage microorganisms (Pseudomonas spp. and lactic acid bacteria). Natural extracts typically have a narrower spectrum of activity and may be less consistent in performance compared to synthetic antimicrobials. A balanced strategy involves incorporating fruit extracts into the meat while simultaneously reducing synthetic additives to enhance oxidative stability and prolong product shelf life. This also satisfies consumer demand for natural food with limited synthetic additives.
On the other hand, the use of fruit extracts as natural colorants in meat products presents an innovative and consumer-friendly approach to improve product appearance while addressing health and sustainability concerns associated with synthetic colorants. Colorful fruits are rich in pigments such as anthocyanins, betacyanin, and carotenoids that impart various shades of red, purple, or orange. These natural compounds not only enhance color but also provide additional functional benefits such as antioxidant activity.
The encapsulation or microencapsulation of fruit pigments are technologies applied to enhance their stability and control the release of active components during processing or storage. This strategy satisfies the growing demand for clean-label products while enhancing the nutritional and functional attributes of meat, thus making it more attractive to health-conscious consumers.
While fruit extracts can improve the color of meat products and the oxidative stability of lipids, their regulatory monitoring is very different from that of synthetic food additives. In contrast to food additives, which are subjected to rigorous toxicological evaluation and verification prior to approval, fruit extracts are frequently regarded as natural and generally recognized as safe (GRAS) without equivalent examination. Future studies should concentrate on comprehensive toxicological evaluations of fruit extracts intended for use in food in order to ensure consumer safety.
While the impact of fruit components on the oxidative stability of both raw and cooked meat products has been extensively studied, little is known about the compounds’ post-consumption bioavailability. To support their functional benefits beyond meat preservation, it is essential to understand how fruit-derived antioxidants, phenolics, and flavonoids are absorbed, digested, and used in the human body. In order to evaluate the mechanisms of action, as well as the bioavailability and possible health benefits of these compounds after ingestion while also validating their value as functional food ingredients, more research must incorporate both in vivo and clinical studies.

Author Contributions

Conceptualization, S.I.V. and A.C.T.; investigation, A.C.O. and C.A.R.; resources, S.I.V.; data curation, A.C.O. and C.A.R.; writing—original draft preparation, S.I.V. and A.C.T.; writing—review and editing, S.I.V. and A.C.T.; visualization, A.C.O., S.I.V., A.C.T. and C.A.R.; supervision, S.I.V.; project administration, S.I.V.; funding acquisition, A.C.O. All authors have read and agreed to the published version of the manuscript.

Funding

The APC was funded by the University of Oradea.

Data Availability Statement

Not applicable.

Acknowledgments

This research was supported by the University of Oradea through the grant “Excellence scientific research related to priority fields with capitalization through technology transfer: INO-TRANSFER-UO-2nd edition”, project no. 250/08.11.2022.

Conflicts of Interest

The authors declare no conflicts of interest.

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Processes 12 02756 g001
Figure 1. PRISMA 2020 flow diagram of the present review.
Figure 1. PRISMA 2020 flow diagram of the present review.
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Processes 12 02756 g002
Figure 2. The map of the most frequently occurring keywords.
Figure 2. The map of the most frequently occurring keywords.
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Figure 3. The lipid and protein oxidation in meat. Antioxidants can prevent oxidation by acting at the location indicated by the red arrows. DMb (Fe2+)—deoxymyoglobin; CoMb (Fe2+)—carboxymyoglobin; OMb(Fe2+)—oxymyoglobin; MMb(Fe3+)—metmyoglobin; ROS—reactive oxygen species; 1O2 —singlet oxygen; gray star—activation of oxygen by temperature/light/metals; yellow star (Fe2+)—catalyst for the decomposition of hydroperoxide; yellow star—sensitizer as myoglobin or hemoglobin and light.
Figure 3. The lipid and protein oxidation in meat. Antioxidants can prevent oxidation by acting at the location indicated by the red arrows. DMb (Fe2+)—deoxymyoglobin; CoMb (Fe2+)—carboxymyoglobin; OMb(Fe2+)—oxymyoglobin; MMb(Fe3+)—metmyoglobin; ROS—reactive oxygen species; 1O2 —singlet oxygen; gray star—activation of oxygen by temperature/light/metals; yellow star (Fe2+)—catalyst for the decomposition of hydroperoxide; yellow star—sensitizer as myoglobin or hemoglobin and light.
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Table 1. Phytochemical composition and biological properties of the fruits.
Table 1. Phytochemical composition and biological properties of the fruits.
Scientific/Common NamePhotos *Chemical CompositionOverall Biological Properties
Ananas sativus Schult. & Schult.f./PineappleProcesses 12 02756 i001Phenolic acids: gallic acid, syringic acid, ferulic acid, vanillin, sinapic acid, coumaric acid, chlorogenic acid, arbutin;
Nutrients: Sucrose, glucose, fructose, vitamin C, vitamin D, vitamin E, calcium, iron, zinc, citric, malic;
Other: bromelain [46,47,48].		Antioxidant, anti-inflammatory, antibacterial, antifungal, and anticancer activities [49,50].
Arbutus unedo L./StrawberryProcesses 12 02756 i002Phenolic acids: ellagic acid, cholorogenic acid;
Flavanols: catechin, procyanidin;
Anthocyanins: cyanidin-3-glucoside;
Fatty acids: α-Linolenic, linoleic acid (ω-6);
Nutrients: vitamin E, vitamin C [51,52,53].		Antibacterial, antiallergic, hepatoprotective, antithrombotic, antiviral, urinary antiseptic, anti-inflammatory, anti-diarrheal, anti-hypertension, anti-diabetic, anticarcinogenic, and vasodilator effects [54,55,56].
Citrus limon (L.) Osbeck/LemonProcesses 12 02756 i003Flavanones: eriodictyol, hesperidin, hesperetin, naringin;
Flavones: apigenin, diosmin; flavonols: quercetin, lymphocitrin;
Essential oils: limonene, β-pinene, γ-terpinene, α-pinene, myrcene, sabinene, geranial;
Nutrients: copper, iron, magnesium, zinc, vitamin C, citric acid, malic acid, oxalic acid, malonic acid [57,58,59].		Antimicrobial, antiparasitic, antibacterial, antifungal, anti-inflammatory, anticancer, hepatoprotective, and cardioprotective activities [60,61].
A combination of Coffea arabica L. and Coffea canephora Pierre ex A.Froehner/Coffee cherryProcesses 12 02756 i004Phenolic acids: vanillic acid, caffeic acid, p-coumaric acid, ferulic acid, gentosic acid, caftaric acid;
Flavonols: quercetin, kaempferol, isoquercitrin, patuletin;
Flavones: apigenin, luteolin;
Flavanols: (+)-catechin, (−)-epicatechin;
Anthocyanins: cyanidin-3-o-glucoside, cyanidin-3-o-rutinoside;
Alkaloids: caffeine, theobromine, theophyline;
Fatty acids: linoleic acid (ω-6), palmitic acid;
Nutrients: riboflavin (vitamin B2), niacin (vitamin B3), magnesium, potassium [62,63].		Antibacterial, anti-inflammatory, analgesic, vasodilator, anti-allergic, and anticancer effects [64,65].
Euterpe oleracea Mart./AçaiProcesses 12 02756 i005Phenolic acids: vanillic acid, syringic acid, protocatechuic acid, ferulic acid;
Flavanols: (+)-catechin, (−)-epicatechin;
Flavones: apigenin, luteolin;
Anthocyanins: cyanidin 3-rutinoside, cyanidin 3-glucoside;
Fatty acids: palmitic acid, linoleic acid (ω-6);
Nutrients: vitamin C, vitamin E, calcium, magnesium, potassium, manganese [66,67,68].		Antioxidant activity, anti-nociceptive, anticancer, anti-proliferative, anti-inflammatory, and cardioprotective activities [69,70,71].
Hylocereus monacanthus (Lem.) Britton & Rose/Dragon fruitProcesses 12 02756 i006Phenolic acids: gallic, vanillic, syringic, protocatechuic, p-hydroxybenzoic, p-coumaric, and caffeic acids;
Flavonols: quercetin-3-O-b-D-rutinoside, kaempferol-3-neohespedridosoide;
Alkaloid: betacyanin;
Carotenoid: lycopene;
Fatty acids: linoleic acid (ω-6), linolenic acid;
Nutrients: magnesium, potassium, phosphorus, vitamin C [72,73,74].		Antioxidant, antiproliferative, anti-inflammatory, chemopreventive, and anti-diabetic properties [75,76,77].
Momordica cochinchinensis Spreng./GacProcesses 12 02756 i007Phenolic acids: gallic acid, p-hydroxybenzoic acid;
Carotenoids: lycopene, beta-carotene;
Saponins: gypsogenin 3-O-β-d-galactopyranosyl(1→2)-[α-l-rhamnopyranosyl(1→3)]-β-d-glucuronopyranoside, quillaic acid 3-O-β-d-galactopyranosyl(1→2)-[α-l-rhamnopyranosyl(1→3)]-β-d-glucuronopyranoside, momordica saponin I;
Fatty acids: palmitic and linoleic acids;
Nutrients: α-tocopherol, vitamin C [78,79,80].		Anti-inflammatory, antioxidant, anticancer, and neuroprotective effects [81,82,83].
Myrciaria cauliflora (Mart.) O.Berg/
Jaboticaba		Processes 12 02756 i008Phenolic acids: ellagic acid, chlorogenic acid, sinapic acid;
Flavonols: quercetin, quercetin-glucoside;
Tannins: pedunculagin, castalagin, vescalagin, cauliflorin;
Anthocyanins: cyanidin-3-O-glucoside, delphinidin-3-O-glucoside;
Essential oils: β-pinene, linalool;
Nutrients: fructose, vitamin C, copper, manganese [84,85,86].		Antioxidant, antimicrobial, antiproliferative, anti-inflammatory, anticancer, and anti-diabetic effects [87,88].
Paullinia cupana Kunth/GuaranaProcesses 12 02756 i009Phenolic acids: gallic acid, ellagic acid;
Flavanols: catechin, epicatechin, B-type procyanidin dimer;
Alkaloids: caffeine, theobromine, theophylline;
Nutrients: polysaccharides, vitamin C, vitamin D, manganese, rubidium, nickel, strontium [89,90,91].		Anxiolytic, antioxidant, antidepressant, anti-aging, neuroprotective, anticancer, and antimicrobial activities [92,93,94].
Prunus domestica L./PlumProcesses 12 02756 i010Phenolic acids: caffeic acid, 3-O-caffeoylquinic (neochloro-genic acid), 5-O-caffeoylquinic (chlorogenic acid), 4-O-caffeoylquinic (crypto-chlorogenic acid);
Fatty acids: linoleic (ω-6), linolenic;
Nutrients: disaccharides (sucrose), vitamin C, vitamin E, K, A, thiamine, riboflavin [95,96,97].		Antioxidant, antimicrobial, hepatoprotective, anti-inflammatory, anti-diabetic, and cytotoxic activity and anticancer properties [98,99,100].
Prunus salicina Lindl./Japanese PlumProcesses 12 02756 i011Phenolic acids: 5-O-caffeoylquinic acid;
Flavanols: catechin;
Flavones: apigenin;
Flavonols: rutin;
Anthocyanins: cyanidin-3-monoglucoside, cyanidin-3-rhamnoglucosid;
Nutrients: glucose, fructose, sucrose, sorbitol, vitamins (A, C, and E) [98,101,102].		Antioxidant, anticancer, antihyperglycemic, antihypertensive, anti-allergic, laxative, and diuretic effects [103,104,105].
Prunus spinosa L./BlackthornProcesses 12 02756 i012Phenolic acids: 3-p-Coumaroylquinic acid, caffeic acid hexoside, 3-Feruloylquinic acid;
Flavanols: catechin, epicatechin;
Flavonols: quercetin pentoside 2, quercetin-3-glucoside, kaempferol pentoside hexoside;
Anthocyanins: Cyanidin pentoside, pelargonidin-3-glucoside, peonidin-3-rutinoside [106,107,108].		Antibacterial, antioxidant, neurodegenerative, cardiovascular, anti-diabetic, and anticancer properties [109,110,111].
Punica granatum L./PomegranateProcesses 12 02756 i013Phenolic acids: gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, ferulic acid, cinnamic acid;
Flavonols: quercetin, kaempferol;
Flavanols: catechin;
Tannins: ellagic acid, 1,2,4-tri-O-galloyl-β-glucopyranose;
Anthocyanins: delphinidin, cyanidin, pelargonidin;
Nutrients: punicic acid, ascorbic acid, malic acid, oxalic acid, tartaric, succinic, quinic acid, potassium, phosphorus, calcium, iron, manganese, zinc, copper [21,112,113].		Antioxidant, antimicrobial, antiviral, anti-inflammatory, cardiovascular, and anticancer activities [114,115,116,117].
Pyrus communis Thunb./PearProcesses 12 02756 i014Phenolic acids: 5-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, coumaroylquinic acid isomer, chlorogenic acid, arbutin;
Flavanols: catechin, epicatechin;
Flavonols: quercetin, kaempferol;
Nutrients: fructose, retinol, vitamin C, E, B complex, iron, fiber, copper, potassium, malic acid, succinic acid, citric acid, quinic acid, oxalic acid, tartaric acid [118,119,120].		Antioxidant, antibacterial, antimutagenic, anticarcinogenic, antifungal, and enzyme-inhibiting effects [121,122,123].
Ribes nigrum L./
Black currant		Processes 12 02756 i015Flavanols: catechin, epicatechin;
Flavonols: quercetin, myricetin, kaempferol, isorhamnetin;
Anthocyanins: delphinidin-3-O-rutinoside, cyanidin-3-O-rutinoside;
Fatty acids: linoleic (ω-6), linolenic;
Nutrients: ascorbic acid, calcium, magnesium, phosphorus, zinc;
Others: phytoestrogens: naringenin, resveratrol, estrone, β-estradiol [18,124,125].		Antioxidants, antimicrobials, anti-inflammatory, hypocholesterolemic, phytoestrogenic, and immunomodulating activities [126,127,128].
Rosa canina L./
Dog rose		Processes 12 02756 i016Phenolic acids: caffeic acid, chlorogenic acid, homovanilic acid hexoside, 4-O-caffeoyl-quinic acid, phloretin-C-diglycoside;
Flavanones: naringenin;
Flavonols: quercetin, myricetin, kaempferol, rutin;
Anthocyanins: cyanidin-3-glucoside;
Carotenoids: lycopene, β-cryptoxanthin, β-carotene;
Fatty acids: linoleic acid (ω-6), linolenic acid;
Nutrients: quinic acid, citric acid, vitamin C, calcium, chloride, chromium, cobalt [129,130,131].		Antioxidant, antimicrobial, anti-inflammatory, cardioprotective, antiulcerogenic, antimutagenic, and anticancerogenic effects [132,133,134].
Vaccinium oxycoccos L./Swamp cranberryProcesses 12 02756 i017Phenolic acids: p-coumaric, sinapic, caffeic, and ferulic acids;
Flavonols: quercetin 3-O-rhamnoside, myricetin 3-O-arabinoside, quercetin 3-O-galactoside, myricetin 3-O-galactoside, kaempferol;
Flavanols: catechin, (epi) gallocatechins;
Anthocyanins: cyanidin-3-O-arabinoside, cyanidin-3-O-galactoside;
Nutrients: glucose, fructose, sucrose, citric acid, malic, vitamin C, vitamin E, vitamin K [28,135,136].		Antioxidant, antibacterial, antifungal, anticancer, antiangiogenic, and anti-inflammatory properties [136,137,138].
Vaccinium vitis-idaea L./Lingonberry or CranberryProcesses 12 02756 i018Phenolic acids: caffeic acid, cinnamic acid, ferulic acid;
Flavanols: epicatechin; procyanidin B1, B3, B7, proanthocyanidin A2;
Flavonols: quercetin-3-O-β-galactoside, quercetin-3-O-β-glucoside, kaempferol-pentoside, kaempferol-3-O-glucuronide, avicularin;
Anthocyanins: cyaniding-3-glucoside, cyaniding-3-galactoside, cyaniding-3-arabinoside;
Saponins: oleanolic acid, ursolic acid;
Nutrients: citric acid, mallic acid, tartaric acid, fumaric [139,140,141].		Antioxidant, antiviral, antifungal, astringent, antiseptic, diuretic, anti-fever, hipoglycemic, and anti-inflammatory effects [142,143,144].
Vitis labrusca Isabella L./Fox grapeProcesses 12 02756 i019Phenolic acids: p-coumaric, caffeic, sinapic and ferulic acids;
Flavanols: catechin;
Flavonols: quercetin, kaempferol, myricetin;
Anthocyanins: malvidin, cyanidin, peonidin, delphinidin, pelargonidin, petunidin;
Fatty acids: linoleic acid (ω-6), linolenic acid
Nutrients: vitamin C, E [145,146,147].		Antioxidant, antimicrobial, anti-inflammatory, anticancer, antiviral, cardioprotective, neuroprotective, and hepatoprotective activities [148,149,150].
Vitis vinifera L./
Common grape		Processes 12 02756 i020Phenolic acids: caffeic acid, gallic acid, vanillin acid;
Flavanols: catechin, epicatechin;
Flavonols: quercetin 3-O-rhamnoside, myricetin, quercetin-4-glucoside;
Anthocyanins: malvidin-3-O-glucoside, cyanidin-3-glucoside;
Fatty acids: palmitic acid, stearic acid;
Nutrients: proteins, fiber, malic acid, citric acid, vitamin C;
Other: resveratrol [151,152,153].		Antioxidant, anticancerous, antibacterial, and anti-diabetic effects, cardiovascular diseases, antimicrobial, antihypertensive, and anti-ulcer activities [154,155,156].
* All the photos were taken from https://identify.plantnet.org/ (accessed on 1 October 2024) and the resize to perfect shape for the table.
Table 3. The fruits, form used, total phenolic content (TPC), and main effects in meat and meat products.
Table 3. The fruits, form used, total phenolic content (TPC), and main effects in meat and meat products.
Scientific Plant Name/Common NameType of Anatomical Part Used/Form UsedType of Meat UsedQuantity UsedStorage
Conditions		Phenolic Content and
Antioxidant Capacity		Main OutcomesReferences
Ananas sativus Schult. & Schult.f./PineapplePineapple peel/
alginate-based edible films		Beef meat5%5 days at 4 °CTPC: 3.77 ± 0.02 mg GAE/g dry particles;
FRAP: 0.35 ± 0.04 µmol; FeSO4.7H2O/mg dry films		↑ antioxidant
capacity
↓ TBARS values		[20]
Arbutus unedo L./Strawberry and Rosa canina L./
Dog rose		Whole fruits/direct
in formula incorporation		Frankfurter sausage30 g of each fruit30 days 4 °CTPC: 1175 ± 222 mg GAE 100 g−1 and 428 ± 61 mg GAE 100 g−1↑ antioxidant
capacity
↓ level of TBARS
↓ protein
carbonyl		[12]
Coffea arabica L. and Coffea canephora Pierre ex A.Froehner/Coffee cherryCoffee silver skin/
direct in formula incorporation		Chicken burgers1.5%, 3.0%3 days at 4 °CNd↓ level of TBARS
↓ lipid oxidation		[165]
Euterpe oleracea Mart./AçaiFuit powder extract/direct in formula incorporationPork patty0.025, 0.05, and 0.075%Packed in nylon–polyethylene bags without vacuum for 10 days in the dark at 2 °CNd↓ level of TBARS[166]
Hylocereus monacanthus (Lem.) Britton & Rose/Dragon fruitWhole fruit/pulsed electric field extractionPork patties250, 500, or 1000 mg/kg18 days at 2 °CTPC: 268.13 mg GAE/100 g; FRAP: 825.40 Fe+2/100 g; DPPH: 229 mg TE/100 g↑ antioxidant capacity
↓ level of TBARS
↑ protein carbonyl		[167]
Momordica cochinchinensi Spreng./GacAril and pulp powder/encapsulation in maltodextrinChicken sausage1 g7 days at 10 °CDPPH: 21.05 ± 4.89 (%)↑ antioxidant
capacity
↓ level of TBARS		[35]
Myrciaria cauliflora (Mart.) O.Berg/JabuticabaWhole fruit/microencapsulated in spray dryerFresh pork
sausages		2 and 4%15 days at 1 °CTPC: 15.63 mg GAE/g; anthocyanin content: 7.21 mg CE/g; FRAP: 20.51 µmol TE/g; DPPH: 52.90 mmol TE/g↑ antioxidant
capacity
↓ level of TBARS
↑ texture and flavor		[36]
Paullinia cupana Kunth/GuaranaWhole fruit/hydro ethanolic extractLamb
burgers		250 mg/kg18 days at 2 °CTPC: 258 mg GAE/g; DPPH: 0.3 g/L; TEAC: 2072 μmol TE/g↑ antioxidant
capacity
↓ level of TBARS
↑ protein carbonyl		[13]
Paullinia cupana Kunth/GuaranaSeed powder extract/direct in formula incorporationPork
patties		0.025, 0.05, and 0.10%Modified atmosphere (80% O2 and 20% CO2); under light for 18 days at 2 ± 1 °CNd↓ level of TBARS
↑ protein carbonyl		[168]
Prunus domestica L./PlumPuree/direct in formula incorporationBeef
patties		5%, 10%, or 15%45 days at −18 °CNd↓ level of TBARS
↑ juiciness and texture		[19]
Prunus salicina Lindl./Japanese plumPeel and pulp/polyethylene films (oxygen permeability)Chicken breast patties2.0%10 days at 4.0 ± 0.5 °CFRAP: 9–12 mM Fe2+/kg↑ antioxidant capacity
↓ level of TBARS		[169]
Prunus spinosa L./BlackthornWhole fruit/aqueous and ethanol extractKranjska sausages40 g/kg blackthorn fruit extract, 10 g/kg blackthorn fruit extract60 days at 4 °CNd↓ level of TBARS
↓ level of peroxide		[170]
Punica granatum L./PomegranateRind powder extract, juice and seed powder/direct in formula incorporationGround pork meat20 mg equivalent phenolics/
100 g meat		12 days 4 ± 1 °CNd↓ lipid oxidation
↓ level of peroxide		[171]
Punica granatum L./PomegranatePeel extract/concentrated lyophilized water extractBeef meatballs0.5 and 1%8 days at 4 °CTPC: 165.4 mg GAE/g; FRSA: 5720 mM TE/g↑ antioxidant
capacity
↓ level of TBARS
↓ level of peroxide		[14]
Punica granatum L./PomegranatePeel nanoparticles/
direct in formula
incorporation		Freshly minced beef meat1% and 1.5%15 days at 4 °CTPC: 215.2 ± 2.23 mg GAE/g; TFC: 70.4 ± 2.69 mg QE/g↑ antioxidant
capacity
↓ lipid oxidation
↓ level of TBARS		[172]
Ribes nigrum L./Black currantFruits extract/direct in formula
incorporation		Pork
patties		5 g/kg;
10 g/kg
20 g/kg		9 days at 4 °CNd↓ lipid oxidation
↓ level of TBARS
↓ protein carbonyls
sulfhydryl content		[173]
Vitis labrusca Isabella L. Var./Fox grapePomace/microencapsulated extract (maltodextrin)Raw and precooked bovine burger6.7 g/kg15 days at 4 °CTPC: 16.6 ± 0.05 mg GAE/g↑ antioxidant
capacity
↓ level of TBARS
↑ total carbonyl compounds		[37]
Vitis vinifera L./Common grapeSeeds and leaves extract/direct
in formula
incorporation		Fish (Scomber scombrus) mince0.01%6 months frozen, storage at −18 ± 1 °CNd↓ level of TBARS
↓ level of peroxide
protein carbonyls
sulphydryls		[174]
Vaccinium vitis-idaea L./
Lingonberry or Cranberry		Concentrate juice powder/50.0% aqueous ethanol (v/v)Turkey and cooked ground pork10%14 days at 2 °CNd↓ level of TBARS[175]
DPPH—2,2-diphenyl-1-picrylhydrazyl radical scavenging assays; FRAP—ferric-reducing antioxidant power assay; GAE—gallic acid equivalent; FRSA—free radical scavenging activity; QE—quercetin equivalent; TBARS—thiobarbituric acid reactive substance; TE—Trolox equivalent; TEAC—Trolox equivalent antioxidant capacity; TFC—total flavonoid content; TPC—total phenolic content; ↓—low/decrease; ↑—high/increase; Nd—not determined.
Table 4. Application of fruit with antimicrobial effects extracted with emerging technologies in meat and meat products.
Table 4. Application of fruit with antimicrobial effects extracted with emerging technologies in meat and meat products.
Scientific Plant Name/Common NameType of
Anatomical Part Used/Form Used		Type of Meat UsedQuantity UsedStorage
Conditions		Antimicrobial
Effect		References
Ananas sativus Schult. & Schult.f./
Pineapple		Pineapple peel/
alginate-based edible films/		Beef meat5%5 days at 4 °CPseudomonas spp.[20]
Citrus limon (L.) Osbeck/LemonEssential oil/direct in formula incorporationMinced beef meat0.06 and 0.312 mg/g10 days storage at 4 °CListeria monocytogenes[182]
Punica granatum L./PomegranatePeel/films based on corn starch and chitosanBeef0.5 and 1%21 days at 4 °CPseudomonas spp., lactic acid bacteria, and L. monocytogenes[183]
Pyrus communis Thunb./PearPulp-picked encapsulation in sodium alginate/direct applicationBeef burger patties0.5%8 days at 4 °CEnterobacteriaceae and Pseudomonas spp. [34]
Vaccinium oxycoccos L./Swamp cranberryFruit and pomace extracts/direct
in formula incorporation		Minced pork meat2.5%6 days at 4 °CStaphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis, and E. coli[184]
Vitis vinifera L./Common grapeSeed extract/incorporated in whey protein isolateTurkey frankfurters0.5%28 days at
4 °C		Escherichia coli, L. monocytogenes, and S. typhimurium,[185]
Table 5. The influence of fruit extract on chromatic parameters on certain fruits.
Table 5. The influence of fruit extract on chromatic parameters on certain fruits.
Fruit By-ProductMeat ProductColor ParametersReferences
L*a*b*
Ananas sativus Schult. & Schult.f.Beef meat↓↑-[20]
Arbutus unedo L. and Rosa canina L.Frankfurter sausage↓↑↑[12]
Coffea arabica L. and Coffea canephora Pierre ex A.Froehner/CoffeeChicken burger↓↑-[165]
Euterpe oleracea Mart.Pork patty↓↓↓[166]
Hylocereus monacanthus (Lem.) Britton & RosePork patties↑↓↓[167]
Momordica cochinchinensi Spreng.Chicken sausage↓↑↑[35]
Myrciaria cauliflora (Mart.) O.BergFresh pork sausages↓↓↓[36]
Paullinia cupana KunthLamb burgers↓↓-[13]
Paullinia cupana KunthPork patties↓↓↓[168]
Prunus domestica L.Beef patties↓↑↓[19]
Prunus salicina Lindl.Breast chicken
patties		↓↑↓[169]
Prunus spinosa L.Kranjska sausagesnsns↓[170]
Punica granatum L.Ground pork meat↓↑↓[171]
Punica granatum L.Beef meatballs↓↑↓[14]
Ribes nigrum L.Pork patties↓↓-[173]
Vitis labrusca Isabella Var L.Raw and pre-cooked bovine burger↑↓↑[37]
Where L* (lightness), a* (redness), and b* (yellowness); ↓—low/decrease; ↑—high/increase; ns—no significant change.
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Orădan, A.C.; Tocai, A.C.; Rosan, C.A.; Vicas, S.I. Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants. Processes 2024, 12, 2756. https://doi.org/10.3390/pr12122756

AMA Style

Orădan AC, Tocai AC, Rosan CA, Vicas SI. Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants. Processes. 2024; 12(12):2756. https://doi.org/10.3390/pr12122756

Chicago/Turabian Style

Orădan, Adrian Cristian, Alexandra Cristina Tocai (Moțoc), Cristina Adriana Rosan, and Simona Ioana Vicas. 2024. "Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants" Processes 12, no. 12: 2756. https://doi.org/10.3390/pr12122756

APA Style

Orădan, A. C., Tocai, A. C., Rosan, C. A., & Vicas, S. I. (2024). Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants. Processes, 12(12), 2756. https://doi.org/10.3390/pr12122756

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