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Open AccessArticle

Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

1
Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland
2
Natural Resources Institute Finland, Production Systems, Tietotie 2, 02150 Espoo, Finland
3
Natural Resources Institute Finland, Production Systems, Itäinen Pitkäkatu 4, 20250 Turku, Finland
*
Author to whom correspondence should be addressed.
Foods 2020, 9(3), 265; https://doi.org/10.3390/foods9030265
Received: 16 January 2020 / Revised: 20 February 2020 / Accepted: 25 February 2020 / Published: 2 March 2020
(This article belongs to the Special Issue Applications of Natural Products in Foods)
The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products. View Full-Text
Keywords: natural antioxidants; plant ingredients; subcritical water extraction; lipid oxidation; meat natural antioxidants; plant ingredients; subcritical water extraction; lipid oxidation; meat
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MDPI and ACS Style

Mäkinen, S.; Hellström, J.; Mäki, M.; Korpinen, R.; Mattila, P.H. Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products. Foods 2020, 9, 265.

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