Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential.

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RESEARCH PRODUCT

Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential.

José M. Lorenzo María López-pedrouso Daniel Franco Francisco J. Barba Herminia Domínguez Sol Zamuz

subject

Male Antioxidant Time Factors DPPH medicine.medical_treatment Food spoilage Aesculus Color Shelf life Antioxidants chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation Anti-Infective Agents Refrigeration Food Preservation medicine Animals Humans Food science Peroxide value chemistry.chemical_classification Dose-Response Relationship Drug Chemistry Plant Extracts Fatty acid Taste Perception 04 agricultural and veterinary sciences Antimicrobial Olfactory Perception 040401 food science Lipids Cold Temperature Plant Leaves Smell Red Meat Food Storage Taste Odorants Seeds Food Microbiology Food Preservatives Cattle Female Lipid Peroxidation Oxidation-Reduction Food Science

description

The impact of chestnut extracts (Castanea sativa) from leaf, bur and hull at different concentrations on the shelf-life of beef patties during 18 days of refrigerated storage at (2 ± 1 °C) was studied and compared to control and synthetic antioxidant (BHT) samples. Total phenolics and in vitro antioxidant capacity of extracts were evaluated by using DPPH, FRAP, reducing power and oil accelerated oxidation test (peroxide value, conjugated dienes, p-anisidine and fatty acid profile). The microbial spoilage, colour parameters, lipid oxidation and sensorial properties were used to assess antioxidant activity in beef patties. The highest total phenolic content was found in bur extracts (43.68 ± 2.05 g/100 g lyophilized extract). In addition, bur extracts showed the strongest antioxidant activity in all in vitro assays. None of the evaluated extracts showed antimicrobial activity. The addition of hull extracts at 500 and 1000 ppm resulted in the highest (P  .05) metmyoglobin reduction in the surface of beef patties compared to control and the others batches after 15 days of storage. However, leaf extract at 1000 ppm was the most effective in inhibiting lipid oxidation. Overall, for all extracts evaluated, the increase in the concentration of chestnuts extracts improved the desired effect, hence our findings suggest the possibility of using chestnuts extracts (preferable a mixture from the different parts of the chestnut byproducts) rather than synthetic antioxidants. Finally, sensorial analysis did not show any detrimental effect from a sensory point of view, after the addition of chestnuts extracts, thus indicating a potential to develop chestnut extracts as food ingredients.

year	journal	country	edition	language
2018-10-01	Food research international (Ottawa, Ont.)

10.1016/j.foodres.2018.06.053 https://pubmed.ncbi.nlm.nih.gov/30131137