Extracts of Thuja occidentalis and peach seeds ( Prunus armeniaca)
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Ground raw broiler meat (Gallus gallus domesticus) |
Both extracts inhibited lipid peroxidation by MDA formation, and increased water retention capacity. However, some of these sources also have antinutritional factors and some potentially toxic compounds if consumed in large amounts. It would be necessary to isolate and characterize the components that contribute to antioxidant activity. |
Kumar et al. (2015) Kumar, Y., Yadav, D. N., Ahmad, T., & Narsaiah, K. (2015). Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Comprehensive Reviews in Food Science and Food Safety, 14(6), 796-812. http://dx.doi.org/10.1111/1541-4337.12156. http://dx.doi.org/10.1111/1541-4337.121...
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Extracts of Clove (Syzygium aromaticum), cinnamon (Cinnmomum cassia), oregano (Origanum vulgare), and balck mustard (Brassica nigra)
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Raw broiler meat (Gallus gallus domesticus) |
The clove extract showed higher antioxidant activity, individually. The combined extracts were quite effective against lipid oxidation, suggesting a synergistic effect between these compounds. |
Radha et al. (2014) Radha, K., Babuskin, S., Azhagu, S. B. P., Sasikala, M., Sabina, K., Archana, G., Sivarajan, M., & Sukmar, M. (2014). Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International Journal of Food Microbiology , 171, 32-40. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.11.011. PMid:24308943. http://dx.doi.org/10.1016/j.ijfoodmicro...
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Oregano (Origanum vulgare), sage (Salvia officinalis), and honey |
Roasted broiler meat (Gallus gallus domesticus) |
The results confirmed the antioxidant effects of the ingredients used when added before processing. The method increased shelf life and improved oxidative stability of meat after 96 h of refrigeration at 4 °C. |
Sampaio et al. (2012) Sampaio, G. R., Saldanha, T., Soares, R. A. M., & Torres, E. A. F. S. (2012). Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chemistry, 135(3), 1383-1390. http://dx.doi.org/10.1016/j.foodchem.2012.05.103. PMid:22953870. http://dx.doi.org/10.1016/j.foodchem.20...
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Fermented rooibos (Apalathus linearis) (0%, 0.25%, 0.5%, and 1%) and unfermented rooibos (2%) |
Salami and ostritch burger (Struthio camelus) |
The study showed promising results terms of antioxidant potential of rooibos (red tea) in meat products. When added at concentrations starting from 0.5%, rooibos decreased lipid oxidation and increased shelf life of the products. |
Cullere et al. (2013) Cullere, M., Hoffman, L. C., & Zotte, A. D. (2013). First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products. Meat Science, 95(1), 72-77. http://dx.doi.org/10.1016/j.meatsci.2013.04.018. PMid:23659927. http://dx.doi.org/10.1016/j.meatsci.201...
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Extracts of green tea (Camellia sinensis) and grape seed (Vitis spp.) compared to sodium ascorbate |
Cooked pork meatballs (Sus domesticus)
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The natural antioxidant was more effective than sodium ascorbate in retarding lipid oxidation. The sensory attributes on day 0 were not affected by presence of natural antioxidants. |
Price et al. 2013 Price, A., Diaz, P., Banon, S., & Garrido, M. D. (2013). Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals. Food Science & Technology International, 19(5), 427-438. http://dx.doi.org/10.1177/1082013212455345. PMid:23729424. http://dx.doi.org/10.1177/1082013212455...
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Conventional and supercritical extracts of Echinacea angustifolia
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Cooked broiler meatballs (Gallus gallus domesticus) |
The two extracts were effective in protecting the broiler meat against lipid oxidation; however, the supercritical extract was more selective. Despite the positive effects on lipid stability, these extracts have a strong flavor, which can affect the organoleptic properties of the product. |
Gallo et al. (2012) Gallo, M., Ferracane, R., & Naviglio, D. (2012). Antioxidant addition to prevent lipid and protein oxidation in chicken meat mixed with supercritical extracts of Echinacea angustifolia. The Journal of Supercritical Fluids, 72, 198-204. http://dx.doi.org/10.1016/j.supflu.2012.08.006. http://dx.doi.org/10.1016/j.supflu.2012...
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Extracts of green leafy vegetables: Petasites (Petasites japonicus Maxim), chamnamul (Pimpinella brachycarpa (Kom.) Nakai), bok choy (Brassica campestris L. ssp. chinensis), nira (Allium tuberosum Rottler ex Spreng), Chrysanthemum coronarium L ., fatsia (Aralia elata Seem), pumpkin (Curcubita moschata Duch.), Perilla frutescens var. japonica Hara , sedum (Sedum sarmentosum Bunge), and brocolis (Brassia oleracea L. var. italica Plenk) |
Beef hamburger (Bos taurus) |
All extracts showed some protective effect against lipid oxidation, but the extracts of chamnamul and fatsia showed higher antioxidant activity than the others. Despite the positive effects, these extracts contain natural green pigments that negatively impact the color of meat. |
Kim et al. (2013a) Kim, S. J., Cho, A. R., & Han, J. (2013a). Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control, 29(1), 112-120. http://dx.doi.org/10.1016/j.foodcont.2012.05.060. http://dx.doi.org/10.1016/j.foodcont.20...
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Extract of blackcurrant (Ribes nigrum L.) |
Raw pork burger (Sus domesticus) |
Blackcurrant extract proved to be a powerful antioxidant in pork burger inhibiting lipid and protein oxidation maintaining the red color during cold storage. |
Jia et al. (2012) Jia, N., Kong, B., Liu, Q., Diao, X., & Xia, X. (2012). Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Science, 91(4), 533-539. http://dx.doi.org/10.1016/j.meatsci.2012.03.010. PMid:22483714. http://dx.doi.org/10.1016/j.meatsci.201...
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Rice protein hydrolysates |
Cooked ground beef (Bos taurus) |
Some hydrolysates had little inhibitory effect on lipid oxidation. |
Zhou et al. (2011) Zhou, H.-C., Lin, Y.-M., Li, Y.-Y., Li, M., Wei, S.-D., Chai, W.-M., & Tam, N. F. (2011). Antioxidant properties of polymeric proanthocyanidins from fruit stones and pericarps of Litchi chinensis Sonn. Food Research International , 44(2), 613-620. http://dx.doi.org/10.1016/j.foodres.2010.12.016. http://dx.doi.org/10.1016/j.foodres.201...
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Dehidrated vegetable powder: beet (Beta vulgaris), brocolis (Brassica oleracea), carrot (Daucus carota ), celery (Apium graveolens), green peas (Pisum ivum), onion (Allium cepa), red pepper (Capsicum annuum ), spinach (Spinacia oleracea), yellow turnip, Brassica napobrassica, and tomato (Solanum lycopersicum ) |
Fried turkey burger (Meleagris spp.) |
Of the eleven vegetable powders used, six post significantly improved the oxidative stability of the burgers by 20% - 30%, in the following order: spinach < yellow turnip< onion < red pepper <green peas < tomato |
Duthie et al. (2013) Duthie, G., Campbell, F., Bestwick, C., Stephen, S., & Russell, W. (2013). Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked turkey meat patties: Implications for health. Nutrients, 5(4), 1241-1252. http://dx.doi.org/10.3390/nu5041241. PMid:23595133. http://dx.doi.org/10.3390/nu5041241 ...
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Pomegranate juice (Punica granatum) |
Broiler breast (Gallus gallus domesticus) |
The natural antioxidant reduced lipid and protein oxidation, and the samples were sensorially acceptable up to day 12 under cold storage at 4 °C. |
Vaithiyanathan et al. (2011) Vaithiyanathan, S., Naveena, B. M., Muthukumar, M., Girish, P. S., & Kondaiah, N. (2011). Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage 4°C. Meat Science , 88(3), 409-414. http://dx.doi.org/10.1016/j.meatsci.2011.01.019. PMid:21345604. http://dx.doi.org/10.1016/j.meatsci.201...
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Lychee (Litchi chinensis Sonn) at 0.5%, 1.0%, and 1.5% |
Emulsified pork meatballs (Sus domesticus) |
Although the lychee intensified the red color of meatballs turning them darker than the control group, it did not affect the preference of the panelists. The addition of 0.5% of lychee powder obtained the highest sensory acceptance. The study suggests that lychee can be an effective antioxidant to reduce lipid and protein oxidation in cooked and frozen meat products. |
Zhou et al. (2011) Zhou, H.-C., Lin, Y.-M., Li, Y.-Y., Li, M., Wei, S.-D., Chai, W.-M., & Tam, N. F. (2011). Antioxidant properties of polymeric proanthocyanidins from fruit stones and pericarps of Litchi chinensis Sonn. Food Research International , 44(2), 613-620. http://dx.doi.org/10.1016/j.foodres.2010.12.016. http://dx.doi.org/10.1016/j.foodres.201...
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Traditional Mexican spices: soft paste, urucum (Bixa orellana ) and pasilla peppers (Capsicum annuum ) |
Pork meat (Sus domesticus)
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Pasilla peppers showed higher antioxidant activity, than that of the soft paste and urucum, probably due to the degradation of active compounds during processing. |
Alvarez-Parrilla et al. (2014) Alvarez-Parrilla, E., Mercado-Mercado, G., La Rosa, L. A. D., Díaz, J. A. L., Wall-Medrano, A., & González-Aguilar, G. A. (2014). Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce). Food Science and Technology (Campinas), 34(2), 371-378. http://dx.doi.org/10.1590/fst.2014.0052. http://dx.doi.org/10.1590/fst.2014.0052...
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Extract of jabuiticaba peel (Plinia jaboticaba ) |
Mortadella |
The jabuticaba peel extract at 0.5%, 0.75%, and 1.0% showed high antioxidant power. |
Almeida et al. (2015) Almeida, P. L., Lima, S. N., Costa, L. L., Oliveira, C. C., Damasceno, K. A., Santos, B. A., & Campagnol, P. C. (2015). Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage. Meat Science, 110, 9-14. http://dx.doi.org/10.1016/j.meatsci.2015.06.012. PMid:26156583. http://dx.doi.org/10.1016/j.meatsci.201...
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Tomate paste (Solanum lycopersicum) |
Mortadella |
Tomato paste increased product stability and shelf life by significantly reducing lipid oxidation associated with storage. |
Domenech-Asensi et al. (2013) Domenech-Asensi, G., García-Alonso, F. J., Martínez, E., Santaella, M., Martín-Pozuelo, G., Bravo, S., & Periago, M. J. (2013). Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella. Meat Science , 93(2), 213-219. http://dx.doi.org/10.1016/j.meatsci.2012.08.021. PMid:22999311. http://dx.doi.org/10.1016/j.meatsci.201...
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Extract of acerola (Malpighia emarginata) (0.15%) |
Beef hamburger (Bos taurus)
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Addition of acerola extract extended shelf life by at least 3 days improving color and lipid stability and decreasing rancid flavor. |
Realini et al. (2015) Realini, C. E., Guardia, M. D., Diaz, I., Garcia-Regueiro, J. A., & Arnau, J. (2015). Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition. Meat Science, 99, 18-24. http://dx.doi.org/10.1016/j.meatsci.2014.08.008. PMid:25280358. http://dx.doi.org/10.1016/j.meatsci.201...
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Extract of rosemary (Rosmarinus officinalis) |
Turkey meatballs (Meleagris spp.)
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The antioxidant retarded lipid oxidation and hydrolysis and improved color stability. |
Karpińska-Tymoszczyk (2014) Karpińska-Tymoszczyk, M. (2014). The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs. Food Chemistry , 148, 276-283. http://dx.doi.org/10.1016/j.foodchem.2013.10.054. PMid:24262557. http://dx.doi.org/10.1016/j.foodchem.20...
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Extracts de marjoran (Origanum majorana), Rosemary ( Rosmarinus officinalis), and sage (Salvia officinalis ) (0.04%) |
Irradiated ground beef (Bos taurus) |
The addition of herbal extracts minimized lipid oxidation and off-odor and improved product color. |
Mohamed et al. (2011) Mohamed, H. M., Mansour, H. A., & Farag, M. D. (2011). The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef. Meat Science, 87(1), 33-39. http://dx.doi.org/10.1016/j.meatsci.2010.06.026. PMid:20855173. http://dx.doi.org/10.1016/j.meatsci.201...
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Extracts of wine industry residues: Niagara and Isabel grape seeds and peel. |
Frozen raw and cooked broiler meat (Gallus gallus domesticus ) |
The study suggests that extracts of these two grapes are effective in retarding lipid oxidation in raw and cooked broiler during frozen storage. |
Selani et al. (2011) Selani, M. M., Contreras-Castillo, C. J., Shirahigue, L. D., Gallo, C. R., Plata-Oviedo, M., & Montes-Villanueva, N. D. (2011). Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Science, 88(3), 397-403. http://dx.doi.org/10.1016/j.meatsci.2011.01.017. PMid:21342750. http://dx.doi.org/10.1016/j.meatsci.201...
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Chitosan / 4% fructose |
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The effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated as effective when applied on minced beef meat during frozen storage. |
Shaheen et al. (2016) Shaheen, M. S., Shaaban, H. A., Hussein, A. M. S., Ahmed, M. B. M., El-Massry, K., & El-Ghorab, A. (2016). Evaluation of chitosan/fructose model as an antioxidant and antimicrobial agent for shelf life extension of beef meat during freezing. Polish Journal of Food and Nutrition Sciences, 66(4), 295-302. http://dx.doi.org/10.1515/pjfns-2015-0054. http://dx.doi.org/10.1515/pjfns-2015-00...
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