Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB.

Justyna Libera,Karolina Maria Wójciak,Agnieszka Latoch

doi:10.3390/foods9010103

Justyna Libera, Karolina Maria Wójciak + Show 1 more

Open Access

https://doi.org/10.3390/foods9010103

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Abstract

Grape seeds have been evaluated for use as food ingredients with stabilizing effects in meat technology. A pork neck, inoculated with probiotic monoculture (Lactobacillus rhamnosus LOCK900), was used as the matrix. The study compared the antioxidant potential of grape seed extract to sodium ascorbate. Three experimental variants of the products were prepared: With grape seed extract, with sodium ascorbate, and without additives. The meat ripened for two months, and during this period of time biophysicochemical analyses (product color, pH, number of lactic acid bacteria, content of free fatty acids, and thiobarbituric acid reactive substances) were carried out. It was found that the extract inhibited lipid hydrolysis occurring in the neck (1% of oleic acid) and limited oxidative processes (0.46 mg MDA kg−1), with efficacy similar to that of sodium ascorbate (0.9% of oleic acid and 0.53 mg MDA kg−1, respectively). No limitation of the desired lactic acid bacteria growth (approximately 7 log cfu g−1) was noticed in the meat samples with the extract. The results are optimistic because they indicate that not only is it possible to produce fermented pork neck inoculated with probiotic, but there are also no obstacles to utilizing grape seed extract as a natural antioxidant in this technology.

Highlights

Grape seeds, which are by-products of juices and wine production, are a rich source of biologically active compounds [1,2,3,4]
Wine production residues are rich in phenolic compounds [2,4,15,16], and seeds could be a valuable source of antioxidant substances, so it seems necessary to try to reuse this waste
It was found that the dry-fermented pork necks inoculated with probiotic strain, which ripened for two months, were characterized by the appropriate biophysicochemical parameters

Summary

Introduction

Grape seeds, which are by-products of juices and wine production, are a rich source of biologically active compounds [1,2,3,4]. The polyphenol compounds present in grape seeds can be used as a source of biologically active compounds, mainly antioxidants, in the technology of innovative meat products: Sausages [6,7,8,9]. Wine production residues are rich in phenolic compounds [2,4,15,16], and seeds could be a valuable source of antioxidant substances, so it seems necessary to try to reuse this waste. Tang and co-workers [1] noticed that the total flavonoid content in grape seeds is up to ten times higher than grape peel, reinforcing the importance of this grape by-product

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