Natural Antioxidants in Meat and Meat Products

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 3113

Special Issue Editors


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Guest Editor
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, 32900 San Cibrao das Viñas, Ourense, Spain
Interests: food analysis; meat and meat products; healthy meat; bioactive compounds; active packaging; chromatography; mass spectrometry; fatty acids; polyphenols; natural antioxidant extracts; food science; food technology
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Guest Editor
Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Interests: food technology; functional food; bioactive compounds; natural antioxidants; meat quality; emerging technologies; healthier meat products
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Agrofood Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Alicante, Spain
Interests: essential oils; food chemistry; bioactive compounds; use of natural inhibitors (antioxidants and antimicrobials) to increase the shelf life of food; valorization of agrofood industry coproducts; development of new functional food products; meat product innovation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As in other food industries, the present trends in the meat industry have their origin in the new needs of consumers. The demand for natural, healthy, and “clean label” products is increasingly important. However, in meat and meat products, oxidative reactions are one of the most critical degradative processes, which implies the addition of additives to maintain the characteristics and shelf-life of these products.

Nevertheless, the intake of synthetic additives typically used in the foods was related to health problems. Due to this, several natural compounds/extracts for the replacement of synthetic additives have been investigated in recent decades. These possess high antioxidant, antimicrobial, stabilizing and/or colorant properties. Though, their stability is generally lower than the synthetic compounds. To overcome this aspect, encapsulation techniques have been proposed, and novel and potent natural additives have been obtained. The encapsulation techniques also allow a simple procedure for the incorporation of these compounds in the meat and better control of the release rate (continuous and prolonged effect). 

Similarly, several emerging technologies have proved their efficiency in extracting bioactive compounds from multiple raw materials, improving their functionality and reducing the use of some toxic solvents or expensive procedures with long times.

Finally, in addition to the replacement of synthetic compounds and increased food shelf-life and safety, the use of natural antioxidants/extracts could have a positive effect on human health since they can be used to obtain functional meat products enriched in antioxidant and health-promoting bioactive compounds.

We invite researchers to contribute original or review articles related to the obtention, purification, stabilization, and/or application of natural bioactive compounds in meat formulation.

Dr. Rubén Domínguez
Dr. Mirian Pateiro
Dr. Manuel Viuda-Martos
Guest Editors

Manuscript Submission Information

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Keywords

  • lipid oxidation
  • protein oxidation
  • natural extracts
  • natural antioxidants
  • emerging technologies
  • meat shelf-life
  • bioactive compounds
  • natural meat products
  • active packaging

Published Papers (2 papers)

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Research

16 pages, 673 KiB  
Article
Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers
by Gabriele Rocchetti, Gokhan Zengin, Gianluca Giuberti, Mariasole Cervini and Luigi Lucini
Antioxidants 2024, 13(3), 365; https://doi.org/10.3390/antiox13030365 - 18 Mar 2024
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Abstract
Mealworm, migratory locust, and house cricket have recently been recognized by the European Commission as novel foods, thus being suitable in different food applications. In this work, we tested their powders as meat extenders at 5% (w/w) inclusion in [...] Read more.
Mealworm, migratory locust, and house cricket have recently been recognized by the European Commission as novel foods, thus being suitable in different food applications. In this work, we tested their powders as meat extenders at 5% (w/w) inclusion in beef burgers, considering their ability to vehicle phenolic compounds during simulated in vitro static gastrointestinal digestion (INFOGEST). Insect powders were abundant in different phenolic classes, recording the highest values in locust (LP; 314.69 mg/kg), followed by cricket (CP; 113.3 mg/kg) and mealworm (MWP; 51.9 mg/kg). Following a pan-cooking process, LP burgers were confirmed as the best source of phenolics, with a marked abundance of flavonoids and phenolic acids. Interestingly, the insect powders were found to affect the in vitro gastrointestinal bioaccessibility of phenolic compounds when compared with the CTR burger, likely promoted by the interactions between the phenolic compounds and proteins characterizing the tested insect powders. Among the most discriminant phenolic metabolites at the gastrointestinal level, we found several phenolic acids (mainly hydroxycinnamics), recording the highest content for the digested CP-containing burgers. Finally, stilbenes showed significant correlation values at the intestinal level with both antioxidant and enzymatic activities, while total flavonoids were the most correlated with the inhibition of acetylcholinesterase. Taken together, our preliminary findings demonstrated that insect powders added to beef burgers can promote the bioaccessibility and potential bioavailability of phenolics in the distal tracts of the intestine. Full article
(This article belongs to the Special Issue Natural Antioxidants in Meat and Meat Products)
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14 pages, 561 KiB  
Article
Dietary Fruit By-Products Improve the Physiological Status of Nile Tilapias (Oreochromis niloticus) and the Quality of Their Meat
by Andrey P. Chotolli, Victor E. da Fonseca, Rubén Bermejo-Poza, Isabella G. Ferraz, Letícia C. C. de Souza, Mariana L. Brasil, Ronnie F. Santana, Isadora M. M. Games, Murilo C. Ferraz, Gabrielly Theophilo, Pedro H. L. Salmaso, André L. S. Balbino, Filipe D. R. dos Santos and Elisa H. G. Ponsano
Antioxidants 2023, 12(8), 1607; https://doi.org/10.3390/antiox12081607 - 14 Aug 2023
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Abstract
By-products from fruit industrialization retain nutritional and functional components; thus, they may find use in animal feeding. This study aimed to assess the effects of dietary fruit industrial by-products on the tilapias blood biochemical and oxidative parameters and on the composition and lipid [...] Read more.
By-products from fruit industrialization retain nutritional and functional components; thus, they may find use in animal feeding. This study aimed to assess the effects of dietary fruit industrial by-products on the tilapias blood biochemical and oxidative parameters and on the composition and lipid peroxidation of their fillets. Four diets were supplied to the tilapias: a C-control diet, with no fruit meal, and three diets containing 5% of either acerola (ACM), apple (APM) or grape (GRM) meal. The phenolic compounds and the carotenoids in the meals and their antioxidant capacities were measured. Fish were weighed and measured for the calculation of the growth performance data, their blood was analyzed for health and oxidative status biomarkers and their fillets were analyzed for proximal composition and lipid peroxidation. Grape meal had the highest concentration of phenolics and carotenoids and the highest antioxidant activity, followed by acerola and apple meals. The productive performance was similar among the treatments. The fruit by-product diets either maintained or improved the biochemical biomarkers of health and improved the oxidative status of the fish. The fruit by-product diets increased the concentration of lipids in the fillets and slowed down the onset of the lipid peroxidation during frozen storage. Full article
(This article belongs to the Special Issue Natural Antioxidants in Meat and Meat Products)
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