Use of Natural Antioxidants in Poultry Meat

Abstract

Poultry meat is one of the most important protein sources in the world. For this reason, there is a constantly increasing demand by consumers for poultry meat. Lipid oxidation is one of the major factors that determine quality and shelf-life of poultry meat. Lipid oxidation affect the different sensory modalities appearance, aroma/flavor and texture, which can result in colour deteration and the development of off-flavours in poultry. Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been effectively being used for the stabilization of poultry meat against lipid oxidation, but safety concerns associated with and their role in causing chronic diseases like cancer have restricted their use in food products. A good alternative for these synthetic antioxidants are natural antioxidants which are safer, economical and capable of preventing oxidative deterioration of food products and alleviating metabolic diseases at the same time. Therefore, there is growing interest in the use of natural antioxidants (rosemary, oregano, green tea, grape seed etc.) by scientists to prevent lipid oxidation in poultry meat. In many research, the use of natural antioxidants in poultry meat has been examined in terms of oxidation mechanism. In this review, it is aimed to transfer the data obtained from current studies in which effects of various natural antioxidants on lipid oxidation in poultry meat are examined.

Keywords

• Antioxidant activity,Lipid oxidation,Natural antioxidants,Poultry meat,Synthetic antioxidants

References

1. [1] Khiari, Z.; Pietrasik, Z.; Gaudette, N.J.; Betti, M. Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product. Food Structure. 2014; 2, 49-60.
2. [2] Chouliara, E.; Karatapanis, A.; Savvaidis, I.N.; Kontominas, M.G. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat stored at 4 0C. Food Microbiology. 2007; 24, 607–617.
3. [3] Sacchetti, G.; Martino, G.; Mattia, C.D.; Pittia, P. Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat. Meat Science. 2008; 80, 1081–1085.
4. [4] Falowo, A.B.; Fayemi, P.O.; Muchenje, V. Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Research International. 2014; 64, 171–181.
5. [5] Zhang, H.; Wu, J.; Guo, X. Effects of antimicrobial and antioxidant activities of spice extracts on rawchicken meat quality. Food Science and Human Wellness. 2016; 5, 39–48.
6. [6] Khare, A.K.; Biswas, A.K.; Sahoo, J. Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage. LWT- Food Science and Technology. 2014; 55, 286-293.
7. [7] Sebranek, J.G.; Sewalt, V.J.H.; Robbins, K.L.; Houser, T.A. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science. 2005; 69, 289–296.
8. [8] Önenç, S.S.; Açıkgöz, Z. Aromatik Bitkilerin Hayvansal Ürünlerde Antioksidan Etkileri. Hayvansal Üretim. 2005; 46(1), 50-55.

9. [9] Yang, Y.; Song, X.; Sui, X.; Qi, B.; Wang, Z.; Li, Y.; Jiang, L. Rosemary extract can be used as a synthetic antioxidant to improvevegetable oil oxidative stability. Industrial Crops and Products. 2016; 80, 141–147.
10. [10] Perumalla, A.V.S.; Hettiarachchy, N.S. Green tea and grape seed extracts— Potential applications in food safety and quality. Food Research International. 2011; 44, 827–839.
11. [11] Barretto, A.C.S.; Ida, E.I.; Silva, R.S.F.; Torres, E.A.F.S.; Shimokomaki, M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants. Journal of Food Composition and Analysis. 2003; 16, 587–594.
12. [12] Krishnan, R.K.; Babuskin, S.; Babu, P.A.S.; Sasikala, M.; Sabina, K.; Archana, G.; Sivarajan, M.; Sukumar, M. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International Journal of Food Microbiology. 2014; 171, 32–40.
13. [13] Gorji, S.G.; Smyth, H.E.; Sharma, M.; Fitzgerald, M. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review. Trends in Food Science & Technology. 2016; 56, 88-102.
14. [14] Gray, J.I. Measurement of Lipid Oxidation: A Review. Department of Food Science. 1977; 55, 539-546.
15. [16] Guo, Q.; Gao, S.; Sun, Y.; Gao, Y.; Wang, X.; Zhang, Z. Antioxidant efficacy of rosemary ethanol extract in palm oil duringfrying and accelerated storage. Industrial Crops and Products. 2016; 94, 82–88.
16. [16] Caleja, C.; Barros, L.; Antonia, A.L.; Oliveira, M.B.P.P.; Ferreira, I.C.F.R. A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food Chemistry. 2017; 216, 342–346.
17. [17] Jiang, J.; Xiong, Y.L. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science. 2016; 120, 107-117.
18. [18] Caleja, C.; Barros, L.; Antonio, A.L.; Carocho, M.; Oliveira, M.B.P.P.; Ferreira I.C.F.R. Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. Food Chemistry. 2016; 210, 262–268.
19. [19] Teruel, M.R.; Garrido, M.D.; Espinosa, M.C.; Linares, M.B. Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality. Food Chemistry. 2015; 172, 40–46.
20. [20] Mohamed, H.M.H.; Mansour, H.A. Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT- Food Science and Technology. 2012; 45, 79-87.
21. [21] Gao, M.; Feng, L.; Jiang, T.; Zhu, J.; Fu, L.; Yuan, D.; Li, J. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control. 2014; 37, 1-8.
22. [22] Chammem, N.; Saoudi, S.; Sifaoui, I.; Sifi, S.; de Person, M.; Abderraba, M.; Moussa, F.; Hamdi, M. Improvement of vegetable oils quality in frying conditions by adding rosemary extract. Industrial Crops and Products. 2015; 74, 592–599.
23. [23] Delgado, M.A.; García-Rico, C.; Franco, J.M. The use of rosemary extracts in vegetable oil-based lubricants. Industrial Crops and Products. 2014; 62, 474–480.
24. [24] Urbizu-Gonzàlez, A.L.; Castillo-Ruiz, O.; Martínez-Àvila, G.C.G.; Torres-Castillo, J.A. Natural variability of essential oil and antioxidants in the medicinal plant Turnera diffusa. Asian Pacific Journal of Tropical Medicine. 2017; 1–5.
25. [25] Sun, Y.F.; Liang, Z.S.; Shan, C.J.; Viernstein, H.; Unger, F. Comprehensive evaluation of natural antioxidants and antioxidant potentials in Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou fruits based on geographical origin by TOPSIS method. Food Chemistry. 2011; 124, 1612–1619.
26. [26] Sàyago-Ayerdi, S.G.; Brenes, A.; Góni, I.; Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT- Food Science and Technology. 2009; 42, 971–976.
27. [27] Karre, L.; Lopez, K.; Getty, K.J.K. Natural antioxidants in meat and poultry products. Meat Science. 2013; 94, 220–227.
28. [28] Bakirtzi, C.; Triantafyllidou, K.; Makris, D.P. Novel lactic acid-based natural deep eutectic solvents: Efficiency inthe ultrasound-assisted extraction of antioxidant polyphenols fromcommon native Greek medicinal plants. Journal of Applied Research on Medicinal and Aromatic Plants. 2016; 3, 120–127.
29. [29] Pires, C.M.S.; Martins, N.; Carvalho, A.M.; Barros, L.; Ferreira, I.C.F.R. Phytopharmacologic preparations as predictors of plant bioactivity: A particular approach to Echinacea purpurea (L.) Moench antioxidant properties. Nutrition. 2016; 32, 834–839.
30. [30] Kraujaliené, V.; Pukalskas, A.; Kraujalis, P.; Venskutonis, P.R. Biorefining of Bergenia crassifolia L. roots and leaves by high pressure extraction methods and evaluation of antioxidant properties andmain phytochemicals in extracts and plant material. Industrial Crops and Products. 2016; 89, 390–398.
31. [31] Embuscado, M.E. Spices and herbs: Natural sources of antioxidants – a mini review. Food of functional foods. 2015; 18, 811-819.
32. [32] Tang, S.; Kerry, J.P.; Sheehan, D.; Buckley, D.J.; Morrissey, P.A. Antioxidative effect of added tea catechins on suscepttibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Research International. 2001; 34, 651-657.
33. [33] Shah, M.A.; Bosco, S.J.D.; Mir, S.A. Plant extracts as natural antioxidants in meat and meat products. Meat Science. 2014; 98, 21–33.
34. [34] Pereira, M.P.; Tavano, O.L. Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content. Plant Foods Hum Nutr. 2014; 69, 337–343. [35] Lee, C.Y.; Sharma, A.; Uzarski, R.L.; Cheong, J.E.; Xu, H.; Held, R.A. Upadhaya, S.K.; Nelson, J.L. Potent antioxidant dendrimers lacking pro-oxidant activity. Free Radical Biology&Medicine. 2011; 50, 918–925.
35. [36] Prieto, M.A.; Murado, M.A.; Vázquez, J.A.; Curran, T.P. Analytical criteria to quantify and compare the antioxidant and pro-oxidant capacity in competition assays: The bell protection function. Food Research International. 2014; 60, 48–58.
36. [37] Zhi-Shen, X.; Ling-Jun, Z.; Xiao-Meng, W.; Meng-Ning, L.; Hua, Y.; Ping, L.; Xiao-Jun, X. Petroleum ether sub-fraction of rosemary extract improves hyperlipidemia and insulin resistance by inhibiting SREBPs. Chinese Journal of Natural Medicines. 2016; 14(10), 746-756.
37. [38] Tawfeeq, A.; Culham, A.; Davis, F.; Reeves, M. Does fertilizer type and method of application cause significantdifferences in essential oil yield and composition in rosemary (Rosmarinus officinalis L.)? Industrial Crops and Products. 2016; 88, 17–22.
38. [39] Bensebia, O.; Allia, K. Laboratoire Analysis of adsorption–desorption moisture isotherms of rosemary leaves. Journal of Applied Research on Medicinal and Aromatic Plants. 2016; 3, 79–86.
39. [40] Huang, S.; Liu, B.; Ge, D.; Dai, J. Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4 °C. Meat Science. 2017; 125, 114–120.
40. [41] Erdmann, M.E.; Lautenschlaeger, R.; Zeeb, B.; Gibis, M.; Weiss, J. Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids. LWT- Food Science and Technology. 2017; 79, 496-502.
41. [42] Rashidinejad, A.; Birch, E.J.; Everett, D.W. Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion. Journal of Food Composition and Analysis. 2016; 48, 13–24.
42. [43] Gerolis, L.G.L.; Lameiras, F.S.; Krambrock, K.; Neves, M.J. Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods. Radiation Physics and Chemistry. 2017; 130, 177–185.
43. [44] Duong , D.N.; Qin, J.G.; Harris, J.O.; Hoang, T.H.; Bansemer, M.S.; Currie, K.L.; Phan-Thien, K.Y.; Dowell, A.; Stone, D.A.J. Effects of dietary grape seed extract, green tea extract, peanut extract and vitamin C supplementation on metabolism and survival of greenlip abalone (Haliotis laevigata Donovan) cultured at high temperature. Aquaculture. 2016; 464, 364–373.
44. [45] Sharpe, E.; Hua, F.; Schuckers, S.; Andreescu, S.; Bradley, Ryan. Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties. Food Chemistry. 2016; 192, 380–387.
45. [46] Jiao, J.; Wei, Y.; Chen, J.; Chen, X.; Zhang, Y. Anti-aging and redox state regulation effects of A-type proanthocyanidins-rich cranberry concentrate and its comparison with grape seed extract in mice. Journal of Functional Foods. 2017; 30, 63–73.
46. [47] Charradi, K.; Mohamed, M.; Bedhiafi, T.; Kadri, S.; Elkahouia, S.; Limam, F.; Aouani, E. Dietary supplementation of grape seed and skin flour mitigates brain oxidative damage induced by a high-fat diet in rat: Gender dependency. Biomedicine & Pharmacotherapy. 2017; 87, 519–526.
47. [48] Quijada-Morín, N.; García-Estévez, I.; Nogales-Bueno, J.; Rodríguez-Pulido, F.J.; Heredia, F.J.; Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T.; Hernández-Hierro, J.M. Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach. Talanta. 2016;. 160, 556–561.
48. [49] Martínez, J.; Nieto, G.; Castillo, J.; Ros, G. Influence of in vitro gastrointestinal digestion and/or grape seed extract addition on antioxidant capacity of meat emulsions. LWT- Food Science and Technology. 2014; 59, 834-840.
49. [50] Sano, A. Safety assessment of 4-week oral intake of proanthocyanidin-rich grape seed extract in healthy subjects. Food and Chemical Toxicology. 2016; 1-5.
50. [51] Muppalla, S.R.; Kanatt, S.R.; Chawla, S.P.; Sharma, A. Carboxymethyl cellulose–polyvinyl alcohol films with clove oil for active packaging of ground chicken meat. Food packaging and shelf life. 2014; 2, 51-58.
51. [52] Lee, N.K.; Jung, B.S.; Na, D.S.; Yu, H.H.; Kim, J.S.; Paik, H.D. The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat. LWT- Food Science and Technology. 2016; 65, 746-750.
52. [53] Bonilla, J.; Sobral, P.J.A. Investigation of the physicochemical, antimicrobial andantioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts. Food Bioscience. 2016; 16, 17–25.
53. [54] Su, S.; Wang, L.J.; Feng, C.Y.; Liu, Y.; Li, C.H.; Du, H.; Tang, Z.Q.; Xu, Y.J.; Wang, L.S. Fingerprints of anthocyanins and flavonols of Vaccinium uliginosum berries from different geographical origins in the Greater Khingan Mountains and their antioxidant capacities. Food Control. 2016; 64, 218-225.
54. [55] Hygreeva, D.; Pandey, M.C.; Radhakrishna, K. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science. 2014; 98, 47–57.
55. [56] Naveena, B.M.; Sen, A.R.; Vaithiyanathan, S.; Babji, Y.; Kondaiah, N. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science. 2008; 80, 304–308.
56. [57] Bazargani-Gilani, B.; Aliakbarlu, J.; Tajik, H. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative Food Science and Emerging Technologies. 2015; 29, 280–287.
57. [58] Gallo, M.; Ferracane, R.; Naviglio, D. Antioxidant addition to prevent lipid and protein oxidation in chicken meat mixed with supercritical extracts of Echinacea angustifolia. J. of Supercritical Fluids. 2012; 72, 198– 204.
58. [59] Selani, M.M.; Contreras-Castillo, C.J.; Shirahigue, L.D.; Gallo, C.R.; Plata-Oviedo, M.; Montes-Villanueva, N.D. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Science. 2011; 88, 397–403.
59. [60] Hung, Y.; Verbeke, W.; Kok, M.T. Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition. Food Control. 2016; 60, 690-698.
60. [61] Sampaio, G.R.; Saldanha, T.; Soares, R.A.M; Torres, E.A.F.S. Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chemistry. 2012; 135, 1383–1390.
61. [62] Mariutti, L.R.B.; Nogueira, G.C.; Bragagnolo, N. Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic. Journal of Food Science. 2011; 76, C909-C915.
62. [63] Haskaraca, G.; Demirok, E.; Kolsarıcı, N.; Öz, F.; Özsaraç, N. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Research International. 2014; 63, 373–381.
63. [64] Mielnik, M. B.; Aaby, K.; Skrede, G. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Science. 2003; 65, 1147–1155.
64. [65] Can, Ö.P.; Ağaoğlu, S.; Alemdar, S. Biberiye Ekstraktı İlavesinin Tavuk Köftesinin Kalite Özellikleri Üzerine Etkisi. Cumhuriyet Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi. 2016; 1(1), 01-06.
65. [66] Lee, E. J.; Ahn, D.U. Quality characteristics of irradiated turkey breast rolls formulated with plum extract. Meat Science. 2005; 71, 300–305.
66. [67] Hassan, O.; Fan, L.S. The anti-oxidation potential of polyphenol extract from cocoa leaves on mechanically deboned chicken meat (MDCM). LWT. 2005; 38, 315–321.
67. [68] Brettonnet, A.; Hewavitarana, A.; DeJong, S.; Lanari, M.C. Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork. Food Chemistry. 2010; 121, 927–933.
68. [69] Devatkal, S.K.; Kamboj, R.; Paul, D. Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat. J Food Sci Technol. 2014; 51(2), 387–391.
69. [70] Chan, K.W.; Khong, N.M.H.; Iqbal, S.; Ch’ng, S.E.; Younas, U.; Babji, A.S. Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants. J Food Sci. Technol. 2014; 51(11), 3269–3276.
70. [71] Vaithiyanathan, S.; Naveena, B.M.; Muthukumar, M.; Girish, P.S.; Kondaiah, N. Effect of dipping in promegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4 °C). Meat Science. 2011; 88, 409–414.
71. [72] Gonzalez, M.T.N.; Hafley, B.S.; Boleman, R.M.; Miller, R.K.; Rhee, K.S.; Keeton, J.T. Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams. Meat Science. 2009; 83, 74–81.
72. [73] Alves, A.B.; Bragagnolo, N.; Silva, M.G.; Skibsted, L.H.; Orlien V. Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products. Food and Bioproducts Processing. 2012; 90, 499-505.
73. [74] Jayawardana, B.C.; Liyanage, R.; Lalantha, N.; Iddamalgoda, S.; Weththasinghe, P. Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages. LWT - Food Science and Technology. 2015; 64, 1204-1208.
74. [75] Lee, C.H.; Reed J.D.; Richards M.P. Ability Of Various Polyphenolic Classes From Cranberry To Inhibit Lipid Oxidation In Mechanıcally Separated Turkey And Cooked Ground Pork. Muscle Biology and Meat Science Laboratory Department of Animal Sciences University of Wisconsin. 2006; 248-266.
75. [76] Hasapidou, A.; Savvaidis, I.N. The effects of modified atmosphere packaging, EDTA and oregano oil on the quality of chicken liver meat. Food Research International. 2011; 44, 2751–2756.