Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products - Peeref (2024)

Summary: The article discusses the use of polyphenols from native plant leaves in the production of meat products. Research has shown that these polyphenols have antioxidant and antimicrobial properties and positively affect the shelf life, stability, and sensory characteristics of the products.

ANTIOXIDANTS (2021)

Summary: The study evaluated the antimicrobial activity of essential oils and their nanoemulsions against Clostridium sporogenes in mortadella with sodium nitrite reduction. Nanoemulsions were found to be more effective than individual essential oils in reducing vegetative cells. The combinations acted as antioxidants in the meat product without modifying its other technological characteristics.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Summary: This article investigates the application of nano-encapsulated essential oils in meat preservation and analyzes their effectiveness. The disadvantages of using essential oils, including their intense flavor, degradation under certain environmental conditions, and low solubility in water, can be addressed through nano-encapsulation.

MOLECULES (2022)

Summary: Meat and meat products are prone to microbial and pathogen growth, leading to economic loss and health hazards. Natural preservatives such as essential oils (EOs), especially thyme, cinnamon, rosemary, and garlic, have shown strong antimicrobial activity. Encapsulation of EOs in wall materials improves their stability and antimicrobial ability in meat products.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Summary: Citrus is the largest fruit crop globally, with oranges being the main fruit used for juice production. The by-products from orange juice production, such as orange pomace, are currently used for essential oil extraction and cattle feed, but there is potential for further utilization in producing organic fertilizers and biofuels. Research on direct utilization of orange pomace for food product development is limited, but it has potential for new applications such as non-synthetic preservatives.

FOOD QUALITY AND SAFETY (2021)

Summary: The citrus industry generates waste with bioactive compounds that are beneficial to human health. This study utilized natural deep eutectic solvents (NADES) to extract polyphenols and flavonoids from orange peels, and found that NADES were effective in extracting polyphenols and improving their stability.

FOODS (2022)

Summary: Meat, as a nutrient-rich food, provides an environment for both spoilage and pathogenic microorganisms to thrive. The demand for healthier and more nutritious meat products has led to the use of natural compounds instead of synthetic preservatives. However, reducing the content of important ingredients compromises the stability and safety of meat products. To prevent microbial growth, researchers are investigating various antimicrobial compounds.

FOODS (2022)

Summary: This study aimed to screen the phenolic compound composition and bioactivities of chestnut burs, shells, and leaves extracts as natural ingredients, primarily for food preservation. The extracts from chestnut shells and burs showed the highest antioxidant and antimicrobial activities.

FOODS (2023)

Summary: The environmental impact and denaturing propensity of organic solvents are challenges in the extraction of plant bioactives. Tuning water properties offers a greener and efficient alternative with high yield and preserved bioactivities.

RSC ADVANCES (2023)

Summary: This study investigated methods for recovering bioactive compounds from the by-product STF231 in the medicinal plant extract industry, compared different extraction methods, and evaluated the antioxidant activity and sustainability of the extracts. The results showed that using a specific ratio of choline chloride and lactic acid mixture for extraction could obtain extracts with high TPC and similar antioxidant activity, and the process was sustainable.

ANTIOXIDANTS (2024)

Summary: Meat and meat products are perishable and require additives to prevent spoilage; the current trend is towards natural antimicrobial compounds, with essential oils being a widely studied alternative due to their effectiveness in inhibiting the growth of microorganisms. The quality of essential oils, which contain bioactive compounds linked to their antimicrobial activity, must be evaluated before use.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

Summary: Polyphenols, the main bioactive compounds in plant extracts, exhibit antimicrobial and antioxidant activities. They can alter microbial morphology and affect bacterial cell walls, thus positively impacting the shelf-life of meat and meat products.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Summary: This review examines the application of microencapsulation techniques to enhance the antimicrobial efficacy of essential oils in dairy products, in response to the growing consumer demand for natural preservatives. A bibliometric analysis identified a significant number of relevant studies, but a lack of evaluation based on this analysis. The review synthesizes the findings, highlighting the impact of encapsulation methods on dairy product quality, and discusses the potential applications and challenges in the industry, providing valuable insights for researchers and professionals.

FOODS (2024)

Summary: Supercritical fluid extraction is a green and clean technique that can extract lipophilic bioactive compounds from natural resources and apply them as functional additives in meat products as antioxidants and antimicrobial agents. However, there are still very few studies on the application of these extracts in final products and different food matrices.

ANTIOXIDANTS (2022)

Summary: Comminuted meat products are vulnerable to degradation, leading to skepticism among consumers towards synthetic preservatives. The search for natural preservatives is growing, with polyphenolic-rich plants emerging as a promising alternative due to their antimicrobial and antioxidant properties.

ANTIOXIDANTS (2021)

Summary: This article discusses the quality and safety of meat and meat products, and proposes that antimicrobial films (AMFs) may be a potential solution. The authors introduce different types of AMFs and their research progress, and believe that AMFs extracted from natural sources have good application prospects, but further research is needed on their standardization and technical parameters, as well as cytotoxicity studies to ensure safety.

CURRENT OPINION IN FOOD SCIENCE (2024)

Summary: This article studied the nutritional composition and biological activities of five different algae, including macronutrients, minerals, total phenolic content, antioxidant properties, and bioaccessibility of minerals. The results showed that these algae are rich in nutrients such as proteins, phenolics, minerals, PUFAs, folates, and amino acids, and have high antioxidant capacity and biological activity. Therefore, algae can be incorporated as functional ingredients into the diet to provide a variety of nutritional and health benefits to the human body.

APPLIED FOOD RESEARCH (2024)

Summary: This study investigated the coloring potential of ZnPP formed by liver homogenates. Liver homogenates were used to make nitrite-free liver pates. The form and amount of ZnPP added affected the final appearance of the product. ZnPP was more stable than heme in sterilization, and antioxidant addition was unnecessary. ZnPP-rich ingredients could be used to make stable red nitrite-free liver pates and might be applied in other uncured cooked meat products.

FOODS (2024)

Summary: This study investigated the effect of particle size on the composition, properties, and antioxidant capacity of date seed flour. The results showed that the flour is rich in dietary fiber, and with the decrease in particle size, the contents of fat, minerals, and fatty acids increase, while the contents of moisture and protein decrease. In addition, the reduction in particle size also enhances the antioxidant activity. These findings provide valuable information for the application of date seed flour in the food industry.

PLANTS-BASEL (2024)

Summary: The study aimed to optimize the microwave-assisted extraction conditions for recovering biocompounds from avocado residual paste and evaluate their application in ham production. The results showed that under the optimal conditions, the extract had a high content of total soluble polyphenols and antioxidant capacity, and could improve the sensory attributes of the ham.

CYTA-JOURNAL OF FOOD (2024)

Summary: This article mainly discusses the effects of thermal and non-thermal processing techniques on the protein-phenolic interaction, with a particular focus on the content and digestibility of phenolics. It is pointed out that the processing conditions and the individual properties of phenolic compounds and proteins are the most effective factors affecting the final content and intestinal fate of phenolic compounds. In addition, different food processing treatments may lead to changes in these interactions. The article believes that new studies are needed to optimize food processing conditions in order to obtain better quality, higher nutritional properties, and health benefits.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2024)

Summary: The dielectric properties of four different bread dough formulations are measured in the microwave range from 300 MHz to 20 GHz. The variations of dielectric constant and dielectric loss with frequency and temperature are investigated, and the penetration depth is calculated. The results show that the dielectric constant and dielectric loss decrease with increasing frequency and increase with increasing temperature. These results are useful for optimizing the microwave-assisted heating process in bread baking.

JOURNAL OF FOOD PROCESS ENGINEERING (2024)

Summary: This study investigated the effects of season on outdoor-reared Bisaro pigs. The results showed that the summer group had smaller testicles and lower functionality, but there was no significant difference in boar taint compound analysis. However, the evaluation panel detected a more pronounced aroma and flavor of boar taint in the summer group. In addition, there were no significant differences in meat quality traits, but the fatty acid profile was higher in the Wi group. This study reveals the reproductive seasonality of Bisaro pigs, which is crucial for farm planning.

ANIMALS (2024)

Summary: This article reviews the application of emerging technologies such as ultrasound-assisted frying and microwave-assisted frying in improving the quality and stability of frying oils and fried foods. These technologies can reduce oil degradation and improve the nutritional and sensory properties of fried foods. The article also discusses the chemical reactions in oils during frying and their influencing factors, as well as the comparison between emerging technologies and traditional frying methods.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2024)

Summary: This study investigated the cryoprotective role of tea polysaccharides (TPC) on silver carp myofibrillar proteins (MFP) during multiple fluctuated frozen storage (FSF) conditions. The results showed that TPC could effectively inhibit the oxidative-induced structural changes of MFP, stabilize the secondary and tertiary structures, and reduce the decrease in total sulfhydryl content and the increase in surface hydrophobicity. Compared with the industrial cryoprotective mixture (PCG), TPC (3%) had a better effect. Therefore, TPC can be used as an effective cryoprotectant in the industrial production of seafood.

FOOD HYDROCOLLOIDS (2024)

Summary: This study investigated the impact of hydrolysis and Myrtle essential oil on the film-forming and antimicrobial properties of ethyl cellulose polymer. The film-forming ability of three plasticizers was evaluated, and the structure of the composite biofilms was assessed using various techniques. The main compound in MEO was identified, and its incorporation into the matrix reduced WVP and enhanced antioxidant and antibacterial activities. These findings suggest potential applications of the developed film in packaging and preservation.

FOOD BIOSCIENCE (2024)

Summary: This study analyzed the effects of two low-molecular-weight cryoprotectants on silver carp surimi proteins under different freezing conditions and compared them with conventional cryoprotectants. The results showed that these cryoprotectants could improve the stability of surimi proteins, and KOG had the best effect.

CYTA-JOURNAL OF FOOD (2024)

Summary: This study evaluated the effect of adding Bougainvillea spectabilis powder to the ham formulation as a potential color substitute for nitrites. The results showed that Bougainvillea powder enhanced the antioxidant properties of the ham, maintaining its stability after 8 weeks of cold storage, and also improved the sensory attributes and consumer acceptance.

FOODS (2024)

Summary: This study analyzed the cryoprotective effect of xylooligosaccharide and κ-carrageenan mixture on silver carp proteins during fluctuating frozen storage. The results showed that the mixture could effectively reduce the structural changes of proteins, inhibit water mobility, and reduce the formation of extracellular spaces and recrystallization. The study suggested that the XO/KC mixture could be used as an effective protectant to prevent changes in aquatic foods during fluctuating frozen storage.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2024)

Summary: This study investigated the substitution of alkaline phosphate with flaxseed cake in mortadella, finding that it maintained product stability and taste, reduced texture parameters, did not affect color characteristics, was not conducive to the growth of certain bacteria, and increased the TBARS value but did not exceed the sensory detection limit.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2024)

Summary: This article introduces the application forms and research progress of astaxanthin as an antioxidant in foods, including natural and artificial addition forms, and its application in different foods. It also points out the main research trends of astaxanthin-loaded systems and the possible sensory effects of adding astaxanthin to foods.

ANTIOXIDANTS (2024)

Summary: This study investigated the effect of the Maillard reaction on the salt-enhancing and antioxidant properties of peanut protein hydrolysates (PPH). The results showed that the Maillard reaction can improve the flavor of PPH, and the galactose-Maillard reaction product (Ga-MRP) has the best umami and salt-enhancing effects. The molecular weight of Ga-MRP is relatively low, and the products produced during the Maillard reaction process result in a decrease in the brightness and an increase in the red value of Ga-MRP. The amino acid analysis results showed that the content of salty and umami amino acids in Ga-MRPs decreased, but their proportion in the total free amino acids increased, and the content of bitter amino acids decreased. In addition, the Maillard reaction enhanced the antioxidant properties of PPH. Therefore, the Maillard reaction product of peanut protein is expected to be used as a substitute for salt seasoning.

ANTIOXIDANTS (2024)

Summary: Alpha-lipoic acid is a natural compound with antioxidant properties that protects cells and tissues from oxidative stress. Incorporating it into nanoplatforms affects factors such as bioavailability and stability. Nanoparticle formulations enhance its solubility and absorption, and encapsulation ensures stability. Alpha-lipoic acid can also combine with other compounds for synergistic effects. This review summarizes its advantages and disadvantages, and the use of nanotechnology to enhance its therapeutic effects.

ANTIOXIDANTS (2024)

Summary: This article introduces the bioactivity of curcumin and the challenges it faces, and reviews recent studies on the synthesis of different curcumin analogues, including metal complexes, nanoparticles, and other derivatives, focusing on their antioxidant, anti-inflammatory, and anti-cancer effects. Exploring innovative curcumin derivatives provides strategies and insights to address the challenges of its bioavailability and efficacy.

ANTIOXIDANTS (2024)

Summary: This study investigated the bioactivity and stress resistance mechanisms of flavonoids from Chinese sea buckthorn leaves (FCL) native to the Qinghai-Tibet Plateau. 57 flavonoids were identified, with 6 being novel. FCL showed potent antioxidant properties, reducing ROS and MDA levels and enhancing antioxidant enzyme activities in Caenorhabditis elegans. It exerts stress resistance effects by modulating transcription factors within the IIS pathway. The study highlights the potential of flavonoids in Chinese sea buckthorn leaves as natural medicines.

ANTIOXIDANTS (2024)

Summary: This study aimed to investigate the relationship between the chemical composition of cannabis leaves and their geographical origin and antioxidant activity. High-resolution mass spectrometry and semi-quantitative feature-based molecular networking were used to analyze cannabis leaves from different regions, revealing a significant geographical distribution pattern of 16 cannabinoids and 57 flavonoids. The content of flavonoid-C glycosides in Sichuan leaves was high, with strong antioxidant activity, while the content of flavonoid-O glycosides in Shaanxi and Xinjiang leaves was high, with slightly weaker antioxidant activity. A significant positive correlation was found between total flavonoids and cannabinoids and the antioxidant activity of the leaves, with two flavonoids and one cannabinoid identified as significant contributors.

ANTIOXIDANTS (2024)

Summary: This study investigated the efficacy and mechanism of Lianweng granules in the treatment of dampness-heat syndrome diarrhea, identified its blood transport components, and verified the relevant mechanisms through in vivo and in vitro experiments. The results showed that LWG could exert therapeutic effects by inhibiting the IL-6/STAT3/PI3K/AKT signal, thereby improving body weight, reducing colonic injury, and lowering inflammation.

ANTIOXIDANTS (2024)

Summary: The study enzymatically hydrolyzed mulberry leaf proteins to obtain MLPH with stronger antioxidant activity, and isolated 798 antioxidant peptides. Among them, peptides P6 and P7 not only reduced intracellular ROS levels and enhanced the activities of antioxidant enzymes, but also protected cells from H2O2-induced damage and apoptosis. These results provide theoretical support for the application of mulberry leaf peptides in multiple fields.

ANTIOXIDANTS (2024)

Summary: This study investigated the effect of Garcinia atroviridis fruit extract on melanogenesis. The results showed that the extract had antioxidant, tyrosinase inhibitory, and anti-melanogenic properties, and its mechanism of action might be related to the regulation of related genes and signaling pathways.

ANTIOXIDANTS (2024)

Summary: This study developed bio-based films for packaging fish oil by adding gallic acid and orange essential oils to enhance antioxidant functionality. The addition of gallic acid induced crosslinking effects, improving the properties of the films. Films containing gallic acid showed enhanced UV barrier properties, and films with gallic acid or orange essential oils exhibited synergistic effects and significant antioxidant capacity, effectively delaying the oxidation of fish oil. This study highlights the potential of sustainable bio-based films as natural antioxidant packaging.

ANTIOXIDANTS (2024)

Summary: This study screened an anti-aging compound, beta-cyclocitral (CYC), from lavender extract using yeast lifespan assays, and found that it could extend yeast lifespan and inhibit cell senescence. Further studies showed that CYC exerts anti-aging effects by modulating telomeres, oxidative stress, and autophagy. However, the anti-aging effect of CYC was not observed in yeast mutants lacking antioxidant enzymes or autophagy-related genes. This study provides new insights and directions for the development of anti-aging drugs.

ANTIOXIDANTS (2024)

Summary: Nrf2 is a key regulator of the cellular antioxidant response and plays an important role in tumorigenesis. It can prevent cell death caused by ferroptosis, which is an important mechanism of therapy resistance in malignant tumors. The dysregulation of Nrf2 promotes the progression and therapy resistance of PDAC. Inhibiting Nrf2 by natural and synthetic compounds can overcome drug resistance and enhance ferroptosis. Therapeutic strategies based on the combination of Nrf2 inhibition and ferroptosis-inducing drugs have prospects.

ANTIOXIDANTS (2024)

Summary: This study investigated the crude extracts and purified fractions of Camellia polyodonta flowers, and found that CPFP-II had the highest phenolic and flavonoid contents, as well as the strongest antioxidant and hypolipidemic activities. In vivo experiments showed that CPFP-II significantly reduced lipid levels in hyperlipidemic nematodes, and in vitro experiments showed that it could bind bile acids and inhibit pancreatic lipase activity. Therefore, CPFP-II is a promising natural alternative worthy of further study.

ANTIOXIDANTS (2024)

Summary: This study aims to isolate and identify novel antioxidant peptides with self-assembly characteristics and analyze their structure-activity relationship. The results show that the antioxidant activity of peptides increases with the increase of purification steps, and the purification step does not affect its pH-responsive self-assembly. Through molecular docking and simulation, it is found that these peptides have a good binding interaction with antioxidant-related protein ligands, and the peptide QPPALNDSYLYGPQ shows excellent stability, which can exert antioxidant effects by regulating the KEAP1-NRF2 pathway and inhibiting MPO activity. This study validates the antioxidant and self-assembly properties of the self-assembled supramolecules of Azumapecten farreri meat peptide and shows its potential for developing new antioxidants.

ANTIOXIDANTS (2024)

Summary: Glutathione is an important antioxidant, and its metabolism is related to many diseases. This study aims to clarify the relationship between glutathione metabolism and ferroptosis, as well as the molecular mechanisms and potential therapeutic interventions of glutathione in regulating ferroptosis.

ANTIOXIDANTS (2024)