Food and Fermentation Industries >

2023 , Vol. 49 >Issue 10: 336 - 342

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032545

Research progress on functional components of plant-derived antioxidants and their application in cured meat products

  • TAN Junrui ,
  • HE Xiaorong ,
  • WANG Caixia ,
  • LI Cheng ,
  • YE Qi ,
  • CHEN Hong ,
  • LIU Yuntao ,
  • CHEN Saiyan ,
  • ZENG Zhen
Expand
  • (College of Food Science, Sichuan Agricultural University, Ya'an 625014, China)

Received date: 2022-06-02

  Revised date: 2022-07-05

  Online published: 2023-06-13

Fold

Abstract

Moderate lipid oxidation is an important source of the characteristic flavor of cured meat products. However, the fat content of cured meat products is high, and it is easy to cause excessive lipid oxidation during processing and storage due to improper operation or storage time, consequently affecting the flavor, color, and safety of products. In recent years, it has attracted widespread attention about the use of plant-derived antioxidants in cured meat products to delay the deterioration of product caused by lipid oxidation. In this paper, the functional components of plant-based antioxidants were summarized into four categories, including plant polyphenols, vitamins, plant proteolytic substances and others, and their extraction sources and application in preserved meat products were reviewed. The purpose of this study is to provide references for the resource development of natural antioxidants from plants, an in-depth analysis of their functional components, and efficient utilization in preserved meat products.

Key words： plant-derived antioxidants; functional components; cured meat product; lipid oxidation

Cite this article

TAN Junrui , HE Xiaorong , WANG Caixia , LI Cheng , YE Qi , CHEN Hong , LIU Yuntao , CHEN Saiyan , ZENG Zhen . Research progress on functional components of plant-derived antioxidants and their application in cured meat products[J]. Food and Fermentation Industries, 2023 , 49(10) : 336 -342 . DOI: 10.13995/j.cnki.11-1802/ts.032545

References

[1] 于淼, 王长远, 王霞.代谢组学在植物多酚类物质检测分析中的应用[J].食品与发酵工业, 2020, 46(13):280-285.
YU M, WANG C Y, WANG X.Application of metabolomics in detection and analysis of plant polyphenols[J].Food and Fermentation Industries, 2020, 46(13):280-285.
[2] AZIZ M, KARBOUNE S.Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables:A review[J].Critical Reviews in Food Science and Nutrition, 2018, 58(3):486-511.
[3] NIETO G, ROS G, CASTILLO J.Antioxidant and antimicrobial properties of rosemary (Rosmarinus officinalis, L.):A Review[J].Medicines, 2018, 5(3):98.
[4] ERDMANN M E, LAUTENSCHLAEGER R, SCHMIDT H, et al.Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages[J].European Food Research and Technology, 2017, 243(8):1 415-1 427.
[5] BAK K H, RICHARDS M P.Hexanal as a predictor of development of oxidation flavor in cured and uncured deli meat products as affected by natural antioxidants[J].Foods(Basel, Switzerland), 2021, 10(1):152.
[6] ZHOU Y J, LI Z H, CHEN Y, et al.Effects of rosemary and ginger on the storage quality of western-style smoked sausage[J].Journal of Food Processing and Preservation, 2021, 45(7):e15634.
[7] ŠOJIĆ B, PAVLIĆ B, ZEKOVIĆ Z, et al.The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages[J].LWT-Food Science and Technology, 2018, 89:749-755.
[8] IBRAHIM H M, ABU SALEM F M. Dry fermented buffalo sausage with sage oil extract:Safety and quality[J].Grasas y Aceites, 2010, 61(1):76-85.
[9] 李玉邯, 王维坚, 杨柳, 等.鼠尾草精油对腊肉感官品质和抗氧化性能的影响[J].中国调味品, 2017, 42(6):57-60.
LI Y H, WANG W J, YANG L, et al.Effects of sage essential oil on sensory quality and antioxidative ability of Chinese bacon[J].China Condiment, 2017, 42(6):57-60.
[10] ÇOBAN Ö E, PATIR B, YILMAZ Ö.Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets[J].Journal of Food Science and Technology, 2014, 51(10):2 741-2 747.
[11] PERALES-JASSO Y J, GAMEZ-NOYOLA S A, ARANDA-RUIZ J, et al.Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil[J].Food Science & Nutrition, 2018, 6(5):1 254-1 260.
[12] FERNANDES R P P, TRINDADE M A, LORENZO J M, et al.Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage[J].Meat Science, 2018, 137:244-257.
[13] VIUDA-MARTOS M, RUIZ-NAVAJAS Y, FERNÁNDEZ-LÓPEZ J, et al.Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage[J].Innovative Food Science and Emerging Technologies, 2009, 10(4):655-660.
[14] KRKIĆ N, ŠOJIĆ B, LAZIĆ V, et al.Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása[J].Meat Science, 2013, 93(3):767-770.
[15] 楼鼎鼎, 梁燕, 张英, 等.竹叶抗氧化物在中式香肠中的应用研究[J].食品科学, 2004, 25(11):189-191.
LOU D D, LIANG Y, ZHANG Y, et al.Application of aob (antioxidant of bamboo leaf) on Chinese sausage[J].Food Science, 2004, 25(11):189-191.
[16] 徐谓, 李洪军, 贺稚非.甘草提取物在食品中的应用研究进展[J].食品与发酵工业, 2016, 42(10):274-281.
XU W, LI H J,HE Z F.Research advances in the application of licorice extracts as food additives[J].Food and Fermentation Industries, 2016, 42(10):274-281.
[17] 刘文营. 茶多酚、甘草提取物、VE和鼠尾草对羊肉乳化香肠品质的影响[J].食品科学, 2017, 38(9):46-52.
LIU W Y.Effect of tea polyphenol, licorice extract, vitamin E and chia (Salvia hispanica L.) on the quality of mutton emulsion-type mutton sausage[J].Food Science, 2017, 38(9):46-52.
[18] LI J K, HUI T, WANG F L, et al.Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing[J].Food Control, 2015, 56:9-17.
[19] DELGADO ADÁMEZ J, GAMERO SAMINO E, VALDÉS SÁNCHEZ E, et al.In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.)[J].Food Control, 2012, 24(1-2):136-141.
[20] LORENZO J M, GONZÁLEZ-RODRÍGUEZ R M, SÁNCHEZ M, et al.Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylated hydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”[J].Food Research International, 2013, 54(1):611-620.
[21] WANG X H, ZHANG Y L, REN H Y.Effects of grape seed extract on lipid oxidation, biogenic amine formation and microbiological quality in Chinese traditional smoke-cured bacon during storage[J].Journal of Food Safety, 2018, 38(2):e12426.
[22] SHIN Y J, SONG H Y, SEO Y B, et al.Preparation of red algae film containing grapefruit seed extract and application for the packaging of cheese and bacon[J].Food Science and Biotechnology, 2012, 21(1):225-231.
[23] AHMAD S R, GOKULAKRISHNAN P, GIRIPRASAD R, et al.Fruit-based natural antioxidants in meat and meat products:A review[J].Critical Reviews in Food Science and Nutrition, 2015, 55(11):1 503-1 513.
[24] 彭雪萍, 马庆一, 王花俊, 等.苹果多酚对腊肉的抗氧化性能研究[J].肉类研究, 2007,21(12):18-19.
PENG X P, MA Q Y, WANG H J, et al.Study on the antioxidant activities of apple polyphenol in preserved meats[J].Meat Research, 2007,21(12):18-19.
[25] SUN W Q, ZHANG Y J, ZHOU G H, et al.Effect of apple polyphenol on oxidative stability of sliced cooked cured beef and pork hams during chilled storage[J].Journal of Muscle Foods, 2010, 21(4):722-737.
[26] YU H, QIN C J, ZHANG P P, et al.Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage[J].Journal of Food Science and Technology-Mysore, 2015, 52(2):1 032-1 039.
[27] XIANG R, CHENG J R, ZHU M J, et al.Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages[J].LWT-Food Science and Technology, 2019, 116:108504.
[28] NOWAK A, CZYZOWSKA A, EFENBERGER M, et al.Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products[J].Food Microbiology, 2016, 59:142-149.
[29] TAMKUTE· L, GIL B M, CARBALLIDO J R, et al.Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products[J].Food Research International, 2019, 120:38-51.
[30] 蒋栋磊, 顾于滨, 裴慧洁, 等.桂皮提取物对中式香肠脂质、蛋白氧化和品质的影响[J].食品与发酵工业, 2017, 43(12):81-87.
JIANG D L, GU Y B, PEI H J, et al.Effects of cinnamon extract on lipid and protein oxidation and quality in Chinese-style sausage[J].Food and Fermentation Industries, 2017, 43(12):81-87.
[31] DE OLIVEIRA CABRAL N, OLIVEIRA R F D, DA COSTA HENRY F, et al.Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var.pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked[J].Food Science and Technology, 2022, 42:e09221.
[32] CHAULA D, LASWAI H, CHOVE B, et al.Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun-dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania[J].Food Science & Nutrition, 2019, 7(4):1 406-1 416.
[33] BOZKURT H.Utilization of natural antioxidants:Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage[J].Meat Science, 2006, 73(3):442-450.
[34] SIRIPATRAWAN U, NOIPHA S.Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages[J].Food Hydrocolloids, 2012, 27(1):102-108.
[35] WANG Y L, LI F, ZHUANG H, et al.Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons[J].Journal of Food Science, 2015, 80(3):C547-C555.
[36] FU X J, LIN Q L, XU S Y, et al.Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices[J].LWT-Food Science and Technology, 2015, 61(1):251-257.
[37] WANG Y L, LI F, ZHUANG H, et al.Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon[J].LWT-Food Science and Technology, 2014, 60(1):199-206.
[38] ZHANG Q Q, JIANG M, RUI X, et al.Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages[J].Food Control, 2017, 78:324-330.
[39] CIRIANO M G I D, GARCÍA-HERREROS C, LAREQUI E, et al.Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA[J].Meat Science, 2009, 83(2):271-277.
[40] XU Q D, ZHOU Z Q, JING Z, et al.Pine needle extract from Cedrus deodara:Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism[J].Food Control, 2021, 130:108368.
[41] MARTÍNEZ ZAMORA L, PEALVER, ROS G, et al.Innovative natural functional ingredients from olive and citrus extracts in Spanish-type dry-cured sausage fuet[J].Antioxidants(Basel, Switzerland), 2021, 10(2):180.
[42] JAYAWARDANA B C, HIRANO T, HAN K H, et al.Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages[J].Meat Science, 2011, 89(2):150-153.
[43] LASHGARI S S, NOOROLAHI Z, SAHARI M A, et al.Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract[J].Food Science & Nutrition, 2020, 8(6):2 920-2 928.
[44] MUKUMBO F E, DESCALZO A M, COLLIGNAN A, et al.Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage[J].Journal of Food Processing and Preservation, 2020, 44(1):e14300.
[45] TANG R Y, LUO J, WANG W, et al.Rutin′s natural source Flos Sophorae as potential antioxidant and improver of fungal community in Chinese sausages[J].LWT-Food Science and Technology, 2019, 101:435-443.
[46] 袁靖宇, 刘文营, 杨凯, 等.针叶樱桃提取物-聚丙烯膜的制备及其对香肠货架期的影响[J].肉类研究, 2018, 32(10):43-48.
YUAN J Y, LIU W Y, YANG K, et al.Preparation of acerola cherry extract-polypropylene composite films and their effect on the shelf-life of sausage[J].Meat Research, 2018, 32(10):43-48.
[47] JURČAGA L, BOBKO M, KOLESÁROVÁ, et al.Blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var.kamtschatica) extract effects on technological properties, sensory quality, and lipid oxidation of raw-cooked meat product (Frankfurters)[J].Foods, 2021, 10 (12):2957.
[48] ZHOU K Q, CANNING C, SUN S.Effects of rice protein hydrolysates prepared by microbial proteases and ultrafiltration on free radicals and meat lipid oxidation[J].LWT-Food Science and Technology, 2013, 50(1):331-335.
[49] 王彬彬, 刘晓兰, 郑喜群, 等.玉米谷蛋白水解物抗氧化活性及其对香肠品质改善的研究[J].食品与发酵工业, 2022, 48(2):103-109.
WANG B B, LIU X L, ZHENG X Q, et al.Study on antioxidant activity of corn gluten protein hydroly sate and its improvement to sausage quality[J].Food and Fermentation Industries,2022,48(2):103-109.
[50] GUAN H N, FENG C, XU X J, et al.Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage[J].British Food Journal, 2022.
[51] BEERMANN C, EULER M, HERZBERG J, et al.Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate[J].European Food Research Technology, 2009, 229 (4):637-644.
[52] VAŠTAG Ž, POPOVIĆ L, POPOVIĆ S, et al.Antioxidant and angiotensin-I converting enzyme inhibitory activity in the water-soluble protein extract from Petrovac Sausage (Petrovská Kolbása)[J].Food Control, 2010, 21(9):1 298-1 302.
[53] 石丽梅, 唐学燕, 何志勇, 等.玉米抗氧化肽对于中式香肠的氧化稳定性的影响[J].食品科技, 2008,33(10):135-139.
SHI L M, TANG X Y, HE Z Y, et al.The application of the antioxidative zein hydrolysate in Chinese sausages[J].Food Science and Technology, 2008,33(10):135-139.
[54] 刁静静, 张丽萍.不同种类的蛋白肽对香肠抗氧化能力的影响[J].肉类研究, 2012, 26(7):5-9.
DIAO J J, ZHANG L P.Antioxidant effect of peptides of different origins on dausages[J].Meat Research, 2012, 26(7):5-9.
[55] 刘文营, 李享, 成晓瑜.添加西兰花种子水提物改善腊肉色泽和风味提高抗氧化性[J].农业工程学报, 2018, 34(21):288-294.
LIU W Y, LI X, CHENG X Y.Addition of Brassica oleracea L.seed water extract improving colour, flavour and anti-oxidation of Cantonese cured meat[J].Transactions of the Chinese Society of Agricultural Engineering, 2018, 34(21):288-294.
[56] BI Y, ZHOU G H, PAN D D, et al.The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham[J].Journal of Food Measurement and Characterization, 2019, 13(4):2 740-2 750.
[57] KIM Y J, NAHM B A, CHOI I H.An evaluation of the antioxidant and antimicrobial effectiveness of different forms of garlic and BHA in emulsion-type sausages during refrigerated storage[J].Journal of Muscle Foods, 2010, 21(4):813-825.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.