Elderberry (Sambucus nigra L.) encapsulated extracts as meat extenders against lipid and protein oxidation during the shelf-life of beef burgers
Fecha
2022Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión publicada / Argitaratu den bertsioa
Identificador del proyecto
AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/IJC2020-043358-I
Impacto
|
10.3390/antiox11112130
Resumen
: 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 ...
[++]
: 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. [--]
Materias
Foodomics,
Functional foods,
Healthy meat,
Natural additives,
Oxidative degradation,
Polyphenols,
Storage
Editor
MDPI
Publicado en
Antioxidants 2022, 11(11), 1-16
Departamento
Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa. Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Versión del editor
Entidades Financiadoras
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).