Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP
High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1715 |
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| author | D. Morcuende C. Vallejo-Torres S. Ventanas S. L. Martínez S. C. Ruiz M. Estévez |
| author_facet | D. Morcuende C. Vallejo-Torres S. Ventanas S. L. Martínez S. C. Ruiz M. Estévez |
| author_sort | D. Morcuende |
| collection | DOAJ |
| description | High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and subsequent roasting (10 min/180 °C). Extracts from oaknut (<i>Quercus ilex</i> subsp. ballota; QI), rose hips (<i>Rosa canina</i> L.; RC), common hawthorn (<i>Crataegus monogyna</i> Jacq.; CM) and <i>strawberry tree</i> (<i>Arbutus unedo</i> L.; AU) were characterized for bioactive compounds (phenolic subclasses, tocopherols and ascorbic acid) and in vitro bioactivities. While the four fruits showed relevant antioxidant potential, CM had the highest phenolics and tocopherol content and that was reflected in efficient antiradical activity. The in vitro activity of this fruit to inhibit meat protein oxidation was, however, lower than that displayed by the other fruits. Taking the results altogether, CM was also found to be most efficient in protecting lamb cutlets from lipid oxidation. All fruits were able to inhibit thiols oxidation except RC, which seemed to reduce protein thiols. Among fruits, QI was the most efficient in protecting lamb cutlets against protein carbonylation as a plausible involvement of ellagitannins. The inhibition of protein oxidation by QI was reflected in significantly lower instrumental hardness in cooked lamb cutlets. Spraying lamb cutlets with extracts from QI, RC and CM improved consumers’ purchase intention after chilled storage. This antioxidant strategy seems to be a feasible and efficient solution to the pro-oxidative effects caused by High-Ox-MAP in red meat. |
| first_indexed | 2024-03-10T14:39:51Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:39:51Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4c0cb56a6dae450197ecea67918376312023-11-20T21:54:25ZengMDPI AGFoods2304-81582020-11-01911171510.3390/foods9111715Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAPD. Morcuende0C. Vallejo-Torres1S. Ventanas2S. L. Martínez3S. C. Ruiz4M. Estévez5IPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, SpainFood Engineering School, Technical State University of Quevedo, 120305 Quevedo, EcuadorIPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, SpainMeat Quality Laboratory, Santiago del Estero National University, G4200 Santiago del Estero, ArgentinaNational Institute of Agricultural Technology (INTA), 16003 Santiago del Estero, ArgentinaIPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, SpainHigh-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and subsequent roasting (10 min/180 °C). Extracts from oaknut (<i>Quercus ilex</i> subsp. ballota; QI), rose hips (<i>Rosa canina</i> L.; RC), common hawthorn (<i>Crataegus monogyna</i> Jacq.; CM) and <i>strawberry tree</i> (<i>Arbutus unedo</i> L.; AU) were characterized for bioactive compounds (phenolic subclasses, tocopherols and ascorbic acid) and in vitro bioactivities. While the four fruits showed relevant antioxidant potential, CM had the highest phenolics and tocopherol content and that was reflected in efficient antiradical activity. The in vitro activity of this fruit to inhibit meat protein oxidation was, however, lower than that displayed by the other fruits. Taking the results altogether, CM was also found to be most efficient in protecting lamb cutlets from lipid oxidation. All fruits were able to inhibit thiols oxidation except RC, which seemed to reduce protein thiols. Among fruits, QI was the most efficient in protecting lamb cutlets against protein carbonylation as a plausible involvement of ellagitannins. The inhibition of protein oxidation by QI was reflected in significantly lower instrumental hardness in cooked lamb cutlets. Spraying lamb cutlets with extracts from QI, RC and CM improved consumers’ purchase intention after chilled storage. This antioxidant strategy seems to be a feasible and efficient solution to the pro-oxidative effects caused by High-Ox-MAP in red meat.https://www.mdpi.com/2304-8158/9/11/1715fruit extractbioactive compoundsconsumer perceptionprotein carbonylationthiol oxidationtexture |
| spellingShingle | D. Morcuende C. Vallejo-Torres S. Ventanas S. L. Martínez S. C. Ruiz M. Estévez Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP Foods fruit extract bioactive compounds consumer perception protein carbonylation thiol oxidation texture |
| title | Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP |
| title_full | Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP |
| title_fullStr | Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP |
| title_full_unstemmed | Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP |
| title_short | Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP |
| title_sort | effectiveness of sprayed bioactive fruit extracts in counteracting protein oxidation in lamb cutlets subjected to a high oxygen map |
| topic | fruit extract bioactive compounds consumer perception protein carbonylation thiol oxidation texture |
| url | https://www.mdpi.com/2304-8158/9/11/1715 |
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