Abstract
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.
Highlights
Meat is a staple food, providing proteins of high nutritional value and a high content of essential minerals and B vitamins [1]
The radical scavenging activities of the temperature resulted in lower radical scavenging activities compared with 50% ethanol extraction studied plant materials were at the same level as reported for e.g., grapevine leaves [26], while the with all tested raw materials
With bilberry and lingonberry leaves, the difference was commonly known antioxidant herbs rosemary (Rosmarinus officialis) and thyme (Thymus vulgaris) have minor and high radical scavenging potential was observed in the water extracts (Figure 2)
Summary
Meat is a staple food, providing proteins of high nutritional value and a high content of essential minerals and B vitamins [1]. Meat lacks antioxidants and it is, susceptible to oxidative changes. Processing, such as grinding, exposes the muscle surface to the air and the lipid membranes to metal oxidation catalysts [2]. Antioxidants are used to delay, retard, or prevent oxidative reactions in meat products [4]. The antioxidants added in meat products are mainly synthetic, but due to the current trend to avoid or minimize the use of synthetic food additives, studies to identify novel and natural extracts with potential applications for meat and meat products are needed [5,6,7]. The use of antioxidative plant extracts can be of great benefit for human health
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