New polysaccharides extracted from Malcolmia triloba: Structure characterization, biological properties and application to beef meat preservation

Abstract

In this study, the structure characteristics, the bioactivities, and the application to beef meat preservation of polysaccharides extracted from Malcolmia triloba were investigated. The characterization of polysaccharides named (PSMT) was investigated using Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), High Performance Liquid Chromatography (HPLC), Scanning Electron Microscopy (SEM), spectrum visible UV and nuclear magnetic resonance (13C NMR). The in vitro antioxidant activities of PSMT were evaluated by DPPH free radical assay, ferrous iron–chelating, reducing power and DNA nicking assay. Functional properties were determined based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), solubility, foaming capacity and emulsification properties. The experimental results suggested that PSMT exhibited strong antioxidant activities, and attractive techno-functional properties. In addition, the effect of PSMT on lipid oxidation of the ground beef meat was investigated during 9 days storage period at 4 °C. Indeed, obtained results showed significant decrease of TBARS values and inhibition of MetMb accumulation as well as significant inhibition of microbial proliferation as compared to control group during the period of storage. Furthermore, improvement of meat color stability, pH and moisture changes with highest values of heme iron were recorded.