Edible Protein Films Containing Bay Leaves (Laurus Nobilis L.) and Sage (Salvia Officinalis) Extracts: Preventing Oxidation And Application On Refrigerated Cooked Meatballs

Year 2022, Volume: 24 Issue: 72, 927 - 938, 19.09.2022

Tolga Akcan Meltem Serdaroğlu

https://doi.org/10.21205/deufmd.2022247221

Abstract

The aim of this study was to determine the effect of whey protein isolate-based edible films incorporated with extracts from bay leaves (D, Laurus nobilis L.) or sage (S, Salvia officinalis.) on oxidative changes of cooked beef patties during refrigerated storage at 2ºC for 7 days. Results showed that TBA values of the patties with S-EF were lower than the TBA values of the patties with EF. Higher antioxidant activity by SA-F than D-EF, S-EF and EF was determined with a 2,2’-diphenyl-2-picrylhydrazyl radical-scavenging assay (DPPH). Total phenolic compound content significantly increased in beef patties with incorporated extracts compared to the EF-counterparts. Incorporation of phytochemicals from D or S into the edible films significantly reduced (p<0.05) the extent of lipid oxidation as measured by assorted methods in cooked meatballs. This study suggests that the addition of natural antioxidants from D or S into EFs is an effective strategy for retarding oxidative changes in ready-to-eat meat products.

Keywords

Edible films, antioxidant activity, bay leaves and sage, meatballs, refrigerated storage

Defne Yaprağı ve Adaçayı İçeren Yenilebilir Filmler: Oksidasyonun Engellenmesi ve Soğukta Muhafa Pişmiş Köftelere Uygulanması

Abstract

Bu çalışmanın amacı, defne yaprağı (D, Laurus nobilis L.) veya adaçayı (S, Salvia officinalis) ekstraktları ile birleştirilen peynir altı suyu proteini izolatı bazlı yenilebilir filmlerin 7 gün boyunca 2°C'de soğutularak saklanan pişmiş dana köftelerinin oksidatif değişiklikleri üzerindeki etkisini belirlemektir. S-EF'li köftelerin TBA değerleri, EF. D-EF’li köftelerin TBA değerlerinden daha düşük olduğu bulunmuştur, SA-F, 2,2’-diphenyl-2-picrylhydrazyl radikal yakalama metoduna (DPPH) göre D-EF, S-EF ve EF gruplarından daha fazla antioksidan aktivite göstermiştir. Toplam fenolik bileşik içeriği, ekstrakt eklenmiş yenilebilir film gruplarında, ekstrakt eklenmemiş yenilebilir film gruplarına göre daha önemli ölçüde artmıştır.
Yenilebilir filmlere (EFs) D veya S'dan elde edilen doğal antioksidan ekstraktlarının dahil edilmesi, pişmiş köftelerde çeşitli yöntemlerle ölçülen lipid oksidasyonunun derecesini önemli ölçüde azaltmıştır (p<0.05). Bu çalışma, bir antioksidan aktif paketleme olarak F'lere D veya S EF'lerin eklenmesinin et ve et ürünlerindeki oksidatif değişiklikleri geciktirmede etkili olduğunu göstermektedir.

Keywords

Yenilebilir Filmler, Antioksidan aktivite, Defne yaprağı ve Adaçayı, Köfte, Soğuk muhafaza

References

• [1] Salević, A., et al. (2022) The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning, Foods. 11(3): p. 390
• [2] Umaraw, P. and Verma, A.K. (2017) Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach, Critical Reviews in Food Science and Nutrition. 57(6): p. 1270-1279.10.1080/10408398.2014.986563
• [3] Akcan, T., Estévez, M. and Serdaroğlu, M. (2017) Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis, LWT - Food Science and Technology. 77: p. 323-331.http://doi.org/10.1016/j.lwt.2016.11.051
• [4] Şen, D.B. and Kılıç, B. (2021) Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs, Meat Science. 179: p. 108547.https://doi.org/10.1016/j.meatsci.2021.108547
• [5] Kalem, I.K., et al. (2018) The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages, Meat Science. 140: p. 38-43.https://doi.org/10.1016/j.meatsci.2018.02.011
• [6] Oussalah, M., et al. (2004) Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle, Journal of Agricultural and Food Chemistry. 52(18): p. 5598-5605
• [7] Zengin, G., et al. (2018) Chemical composition and biological activities of extracts from three Salvia species: S. blepharochlaena, S. euphratica var. leiocalycina, and S. verticillata subsp. amasiaca, Industrial Crops and Products. 111: p. 11-21.https://doi.org/10.1016/j.indcrop.2017.09.065
• [8] Andersen, M., Lauridsen, R.K. and Skibsted, L., Optimising the use of phenolic compounds in foods. 2003: Woodhead Publishing Ltd.: Cambridge.
• [9] Derwich, E., Benziane, Z. and Boukir, A. (2009) Chemical composition and antibacterial activity of leaves essential oil of Laurus nobilis from Morocco, Australian Journal of Basic and Applied Sciences. 3(4): p. 3818-3824
• [10] Devatkal, S.K., Narsaiah, K. and Borah, A. (2010) Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties, Meat Science. 85(1): p. 155-159.http://dx.doi.org/10.1016/j.meatsci.2009.12.019
• [11] Marzouki, H., et al. (2009) Biological activity evaluation of the oils from Laurus nobilis of Tunisia and Algeria extracted by supercritical carbon dioxide, Natural Product Research. 23(3): p. 230-237.10.1080/14786410801976400
• [12] Mohammed, R.R., et al. (2021) Biomedical effects of Laurus nobilis L. leaf extract on vital organs in streptozotocin-induced diabetic rats: Experimental research, Annals of Medicine and Surgery. 61: p. 188-197.https://doi.org/10.1016/j.amsu.2020.11.051
• [13] Ouchikh, O., et al. (2011) The effects of extraction method on the measured tocopherol level and antioxidant activity of L. nobilis vegetative organs, Journal of Food Composition and Analysis. 24(1): p. 103-110.http://dx.doi.org/10.1016/j.jfca.2010.04.006
• [14] Polovka, M. and Suhaj, M. (2010) Detection of caraway and bay leaves irradiation based on their extracts’ antioxidant properties evaluation, Food Chemistry. 119(1): p. 391-401.http://dx.doi.org/10.1016/j.foodchem.2009.07.005
• [15] Fasseas, M.K., et al. (2008) Antioxidant activity in meat treated with oregano and sage essential oils, Food Chemistry. 106(3): p. 1188-1194.http://dx.doi.org/10.1016/j.foodchem.2007.07.060
• [16] El, S.N., et al. (2014) Antioxidant and Antimicrobial Activities of Essential Oils Extracted from Laurus nobilis L. Leaves by Using Solvent-Free Microwave and Hydrodistillation, Food and Nutrition Sciences. 2014
• [17] Unver, A., et al. (2009) Phenolic content and antioxidant activity of some spices, World Applied Sciences Journal. 6(3): p. 373-377
• [18] Escarpa, A. and González, M.C. (2001) Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods, Analytica Chimica Acta. 427(1): p. 119-127.http://dx.doi.org/10.1016/S0003-2670(00)01188-0
• [19] Matkowski, A., et al. (2008) Antioxidant activity of extracts from leaves and roots of Salvia miltiorrhiza Bunge, S. przewalskii Maxim., and S. verticillata L, Bioresource Technology. 99(16): p. 7892-7896.http://dx.doi.org/10.1016/j.biortech.2008.02.013
• [20] Hinneburg, I., Damien Dorman, H.J. and Hiltunen, R. (2006) Antioxidant activities of extracts from selected culinary herbs and spices, Food Chemistry. 97(1): p. 122-129.http://dx.doi.org/10.1016/j.foodchem.2005.03.028
• [21] Pizzale, L., et al. (2002) Antioxidant activity of sage (Salvia officinalis and S fruticosa) and oregano (Origanum onites and O indercedens) extracts related to their phenolic compound content, Journal of the Science of Food and Agriculture. 82(14): p. 1645-1651
• [22] Park, H.J. (1999) Development of advanced edible coatings for fruits, Trends in Food Science & Technology. 10(8): p. 254-260.http://dx.doi.org/10.1016/S0924-2244(00)00003-0
• [23] Koşar, M., Dorman, H.J.D. and Hiltunen, R. (2005) Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species, Food Chemistry. 91(3): p. 525-533.http://dx.doi.org/10.1016/j.foodchem.2004.06.029
• [24] Mielnik, M.B., et al. (2006) Grape seed extract as antioxidant in cooked, cold stored turkey meat, LWT - Food Science and Technology. 39(3): p. 191-198.http://dx.doi.org/10.1016/j.lwt.2005.02.003
• [25] Sattar, A. (1976) Light-induced oxidation of edible oils and fats, Lebensm.-Wss. U. Technol. 9: p. 149-152
• [26] Yi, G., et al. (2013) Hydroperoxide formation in different lean meats, Food Chemistry. 141(3): p. 2656-2665.https://doi.org/10.1016/j.foodchem.2013.05.041
• [27] El-Alim, S.S.L.A., et al. (1999) Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage, Journal of the Science of Food and Agriculture. 79(2): p. 277-285.10.1002/(SICI)1097-0010(199902)79:2<277::AID-JSFA181>3.0.CO;2-S
• [28] Georgantelis, D., et al. (2007) Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers, Meat Science. 75(2): p. 256-264.http://dx.doi.org/10.1016/j.meatsci.2006.07.018
• [29] Karpińska, M., Borowski, J. and Danowska-Oziewicz, M. (2001) The use of natural antioxidants in ready-to-serve food, Food Chemistry. 72(1): p. 5-9.http://dx.doi.org/10.1016/S0308-8146(00)00171-0
• [30] Shon, J. and Chin, K.B. (2008) Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage, Journal of Food Science. 73(6): p. C469-C475
• [31] Coskun, B.K., et al. (2014) Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties, Journal of Food Quality. 37(3): p. 203-212
• [32] Sampaio, G.R., et al. (2012) Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage, Food Chemistry. 135(3): p. 1383-1390.http://dx.doi.org/10.1016/j.foodchem.2012.05.103
• [33] Poiana, M.-A. (2012) Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract, International Journal of Molecular Sciences. 13(7): p. 9240
• [34] Ozvural, E.B. and Huang, Q. (2018) Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating, Journal of Food Processing and Preservation. 42(1): p. e13353.doi:10.1111/jfpp.13353
• [35] Ganiari, S., Choulitoudi, E. and Oreopoulou, V. (2017) Edible and active films and coatings as carriers of natural antioxidants for lipid food, Trends in Food Science & Technology. 68: p. 70-82.https://doi.org/10.1016/j.tifs.2017.08.009
• [36] Mc Carthy, T.L., et al. (2001) Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties, Meat Science. 58(1): p. 45-52.http://dx.doi.org/10.1016/S0309-1740(00)00129-7
• [37] Mc Carthy, T.L., et al. (2001) Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties, Meat Science. 57(2): p. 177-184.http://dx.doi.org/10.1016/S0309-1740(00)00090-5
• [38] Estévez, M., et al. (2007) Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté, LWT - Food Science and Technology. 40(1): p. 58-65.http://dx.doi.org/10.1016/j.lwt.2005.07.010
• [39] Zhang, L., et al. (2013) Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage, Meat Science. 95(2): p. 145-150.http://dx.doi.org/10.1016/j.meatsci.2013.05.005
• [40] Cuvelier, M.-E., Richard, H. and Berset, C. (1996) Antioxidative activity and phenolic composition of pilot-plant and commercial extracts of sage and rosemary, Journal of the American Oil Chemists' Society. 73(5): p. 645-652.10.1007/BF02518121
• [41] Politeo, O., Jukić, M. and Miloš, M. (2007) Chemical composition and antioxidant activity of free volatile aglycones from laurel (Laurus nobilis L.) compared to its essential oil, Croatica chemica acta. 80(1): p. 121-126
• [42] Li-wen, Z., et al. (2012) A study on photosynthesis and photo-response characteristics of three Salvia species, Acta Prataculturae Sinica. 2: p. 008
• [43] Ganhão, R., et al. (2010) Characterization of Selected Wild Mediterranean Fruits and Comparative Efficacy as Inhibitors of Oxidative Reactions in Emulsified Raw Pork Burger Patties, Journal of Agricultural and Food Chemistry. 58(15): p. 8854-8861.10.1021/jf101646y