Elderberry (Sambucus nigra L.) encapsulated extracts as meat extenders against lipid and protein oxidation during the shelf-life of beef burgers

Rocchetti, Gabriele; Becchi, Pier Paolo; Luigi, Lucini; Cittadini, Aurora; Sichetti Munekata, Paulo E.; Pateiro, Mirian; Domínguez, Rubén; Lorenzo, José M.

Elderberry (Sambucus nigra L.) encapsulated extracts as meat extenders against lipid and protein oxidation during the shelf-life of beef burgers

dc.contributor.author	Rocchetti, Gabriele
dc.contributor.author	Becchi, Pier Paolo
dc.contributor.author	Luigi, Lucini
dc.contributor.author	Cittadini, Aurora
dc.contributor.author	Sichetti Munekata, Paulo E.
dc.contributor.author	Pateiro, Mirian
dc.contributor.author	Domínguez, Rubén
dc.contributor.author	Lorenzo, José M.
dc.contributor.department	Institute on Innovation and Sustainable Development in Food Chain - ISFOOD	en
dc.contributor.funder	Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa	es
dc.date.accessioned	2023-04-26T08:12:17Z
dc.date.available	2023-04-26T08:12:17Z
dc.date.issued	2022
dc.date.updated	2023-04-26T07:58:02Z
dc.description.abstract	: In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 0.5 g/kg sodium erythorbate (ERY), (c) 2.5 g/kg encapsulated elderberry extract (EE 2.5), and (d) 5 g/kg encapsulated elderberry extract (EE 5), each one packaged under modified atmosphere (80% O2 and 20% CO2 ) for 13 days storage at 2 ± 1 ◦C, were deeply evaluated. Overall, EEs showed a wide array of antioxidant compounds, namely polyphenols like anthocyanins, flavonols, and phenolic acids. Multivariate statistics provided marked chemical differences between burgers manufactured with EEs and synthetic antioxidants (ERY) during 13-days storage in terms of both metabolomic profiles and typical lipid/protein oxidation markers (such as malondialdehyde and total carbonyls). Most of the differences could be attributed to some discriminant compounds, namely glutathione, 4-hydroxy-2-nonenal, hydroxy/peroxy-derivatives of fatty acids, carbonyl compounds (such as 5-nonen-2-one and 1,5-octadien-3-one), and cholesterol. Interestingly, significant correlations (p < 0.01) were observed between malondialdehyde, total carbonyls, and these discriminant metabolites. The combination of spectrophotometric approaches and a high-throughput untargeted metabolomics analysis outlined a strong modulation of both lipid and protein oxidations, likely promoted by the encapsulated meat extender (elderberry), thus confirming its ability to delay oxidative phenomena during the shelf-life of beef burgers.	en
dc.description.sponsorship	This research was funded by GAIN (Axencia Galega de Innovación), grant number IN607A2019/01. Gabriele Rocchetti acknowledges the project PON REACT EU DM 1062/21 (57-G-999-13) funded by the Ministero dell’Università e della Ricerca (MUR) for supporting this research. Some authors (R.D., M.P., P.E.S.M. and J.M.L.) are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). The authors acknowledge the Universidad Pública de Navarra for granting Aurora Cittadini with a pre-doctoral scholarship (Resolution 787/2019). Paulo E.S. Munekata acknowledges postdoctoral fellowship support from the Ministry of Science and Innovation (MCIN, Spain) “Juan de la Cierva” program (IJC2020-043358-I).	en
dc.format.mimetype	application/pdf	en
dc.format.mimetype	application/zip	en
dc.identifier.citation	Rocchetti, G., Becchi, P. P., Lucini, L., Cittadini, A., Munekata, P. E. S., Pateiro, M., Domínguez, R., & Lorenzo, J. M. (2022). Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers. Antioxidants, 11(11), 2130. https://doi.org/10.3390/antiox11112130	en
dc.identifier.doi	10.3390/antiox11112130
dc.identifier.issn	2076-3921
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/45197
dc.language.iso	eng	en
dc.publisher	MDPI	en
dc.relation.ispartof	Antioxidants 2022, 11(11), 1-16	en
dc.relation.projectID	info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/IJC2020-043358-I/
dc.relation.publisherversion	https://doi.org/10.3390/antiox11112130
dc.rights	© 2022 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.	en
dc.rights.accessRights	info:eu-repo/semantics/openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.subject	Foodomics	en
dc.subject	Functional foods	en
dc.subject	Healthy meat	en
dc.subject	Natural additives	en
dc.subject	Oxidative degradation	en
dc.subject	Polyphenols	en
dc.subject	Storage	en
dc.title	Elderberry (Sambucus nigra L.) encapsulated extracts as meat extenders against lipid and protein oxidation during the shelf-life of beef burgers	en
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
dspace.entity.type	Publication