Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract
Introduction
Meat and meat products are good sources of protein and fat, with the latter being responsible for the desirable taste and texture characteristics; fat greatly influences consumers' acceptance of meat and meat products (Lorenzo & Franco, 2012). Nevertheless, fats are prone to rancidity and this may affect the nutritional and sensory properties of meat products (Qi, Huang, Huang, Wang, & Wei, 2015). Synthetic antioxidants such as butylated hydroxyl toluene (BHT) and butylated hydroxyl anisole (BHA) have been adopted to regulate oxidation in meat products (Honikel, 2014). However, concerns have arisen among consumers and health workers about the use and safety of the above-mentioned synthetic antioxidants when they are consumed (Tang, Kerry, Sheehan, & Buckley, 2001). Thus, the use of natural antioxidants from plants to extend shelf-life and maintain the stability of meat products has increased and has contributed to the production of healthier meat products (Al-Juhaimi et al., 2017; Al-Juhaimi et al., 2018; de Almeida et al., 2015; de Carvalho et al., 2019; Fernandes et al., 2017; Fernandes, Trindade, Lorenzo, & De Melo, 2018).
Recently, there has been a global trend toward using co-products from the fruit industry as natural antioxidants in foods. Baobab (Adansonia digitata) is a fruit native to Africa and belongs to the family Malvaceae (Alverson, Whitlock, Nyffeler, Bayer, & Baum, 1999). This fruit has gained tremendous popularity after several studies reported various health benefits due to the high content of vitamin C, phytochemicals, minerals and fiber (De Caluwé, Halamová, & Van Damme, 2010; Muthai et al., 2017; Osman, 2004; Vertuani, Braccioli, Buzzoni, & Manfredini, 2002). Consequently, products derived from baobab, such as juice, yogurt, gruel, and sourdough (Saka, Mwendo-Phiri, & Akinnifesi, 2002), are now being produced in large quantities. Furthermore, the demand for this fruit has increased due to the commercial production of oil from baobab seeds (Sidibé & Williams, 2002). However, improper disposal of the seed cake may contribute to environmental pollution. Thus, it is important to identify strategies to minimize the environmental impact caused by this increased production of baobab products, as well as to add more value to this co-product.
Baobab seed has abundant concentrations of phenolic compounds such as terpenoids, sterols, flavonols, and vitamins (Chauhan, Cahturvedi, & Kumar, 1984; Chauhan, Kumar, & Chaturvedi, 1987; Shukla, Dubey, Jain, & Kumar, 2001), which can delay or prevent lipid oxidation in foods; hence, it is a promising source of natural antioxidants. Despite the antioxidant potential of baobab seeds, there is no information about the use of this co-product as a functional ingredient to enhance the quality of meat products. Therefore, this study aimed to assess the effects of baobab seed extract (BSE) on the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties during cold storage (4 °C).
Section snippets
Materials
Lean boneless beef rounds (Musculus semimembranosus) and beef back fat of young male Holstein Friesians (Bos taurus) to obtain patties with 10–12% fat were bought from a slaughtering house (Riyadh, Saudi Arabia) within 1 h of slaughter. Other ingredients (chickpea powder, salt, garlic powder, white and black pepper, vinegar, and onion powder) were obtained from a local market in Riyadh, Saudi Arabia. Baobab seeds were procured from Sudan. All chemicals and media used in the present study were
Bioactive compounds and antioxidant and antimicrobial activity of BSE
The concentrations of phenolic and flavonoid compounds in the BSE were 514.97 mg GAE/100 g extract and 46.68 mg CE/100 g extract, respectively (Table 1). The TPC found in this study is comparable to previously recorded data on extracts from various fruits and plants (Li et al., 2013; Miliauskas, Venskutonis, & Van Beek, 2004; Shi, Cui, Yin, Luo, & Zhou, 2014). Moreover, high antioxidant activity (71.27%) and vitamin C content (7.89 mg/100 g) were also recorded in BSE. These findings show that
Conclusions
Our findings revealed that BSE has substantial potential as an antioxidant and antimicrobial agent. The incorporation of BSE into beef patties at high concentrations (2% or 3%) improved lipid and microbial stability, physicochemical properties, antioxidant activity, as well as sensory attributes, over 21 days of storage. Thus, BSE could serve as a functional ingredient in beef patties to prolong the shelf-life, as well as bestowing several health benefits upon the product.
Declaration of Competing Interest
The authors declare no competing financial interest.
Acknowledgements
The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for funding this research through the Research Group (RG-1435-049).
The authors also thank the Deanship of Scientific Research and the RSSU at King Saud University for their technical support.
References (45)
- et al.
Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage
Meat Science
(2015) - et al.
Effect of guarana (Paullinia cupana) seed and Pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 C
Food Research International
(2019) - et al.
Evaluation of oxidative stability of lamb burger with Origanum vulgare extract
Food Chemistry
(2017) - et al.
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
Meat Science
(2018) - et al.
Lemon albedo as a new source of dietary fiber: Application to bologna sausages
Meat Science
(2004) - et al.
Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder
Meat Science
(2016) - et al.
Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages
LWT- Food Science and Technology
(2011) Minced meat
- et al.
Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages
LWT- Food Science and Technology
(2015) - et al.
Antioxidant capacity of phenolic phytochemicals from various cultivars of plums
Food Chemistry
(2003)
Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants
Industrial Crops and Products
Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties
Meat Science
Current research in meat color
Meat Science
Screening of radical scavenging activity of some medicinal and aromatic plant extracts
Food Chemistry
Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction
Food Chemistry
Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties
Meat Science
Vitamin C contents of tropical vegetables and foods determined by voltammetric and titrimetric methods and their relevance to the medicinal uses of the plants
International Journal of Electrochemical Science
Lychee (Litchi chinensis Sonn.) seed water extract as potential antioxidant and anti-obese natural additive in meat products
Food Control
TBA test by an extractive method applied to “paté”
Meat Science
The in vitro antibacterial activity of dietary spice and medicinal herb extracts
International Journal of Food Microbiology
Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation
Food Control
Effect of pistachio seed hull extracts on quality attributes of chicken burger
CyTA Journal of Food
Cited by (20)
Inhibitory effects of lotus seedpod procyanidins against lipid and protein oxidation and spoilage organisms in chilled-storage beef
2022, LWTCitation Excerpt :In particular, the addition of 0.75 g/L LSPC resulted in the lowest values (P < 0.05) compared to the other treatments, except on the first day (Fig. 4B). These results revealed that LSPC demonstrated antimicrobial properties towards chilled beef, which was consistent with the findings of Juhaimi et al. (2020). The excellent antibacterial activity of LSPC was ascribed to the interaction between LSPC and the cell membrane of spoilage organisms.
Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage
2021, LWTCitation Excerpt :Samples treated with stem and vine-shoot extracts showed lower values of L* and b*, and greater values of a*, providing a darker color, less yellow and redder to meat at all storage times studied. The same behavior was observed in literature when different vegetable extracts were incorporated into cooked meat products (Al-Juhaimi et al., 2020; Boruzi & Nour, 2019; Lee et al., 2015). The reduction in redness, attributed to myoglobin oxidation and metmyoglobin formation, is the main change in color that occurs during meat storage (Mancini & Hunt, 2005).
Sources of plant extracts
2021, Plant Extracts: Applications in the Food IndustryEffects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach
2020, Meat ScienceCitation Excerpt :Furthermore, the b* profile reveals a positive effect of EAE on browning, similarly to what was previously found by Ahn et al. (2007). In contrast, Al-Juhaimi et al. (2020) have concluded that the addition of baobab seed extract does not enhance b* values of the beef patties during storage. It is worthwhile to note that the yellowness (b*) evolution may be due to oxidative processes, which produces Schiff pigments (e.g., lipofuschin) from lipid and protein complexes (Chikwanha et al., 2017).