Table 2.
Application of natural antioxidants extracted with green solvents from plants in meat and meat products.
| Plant Source | Extraction Method | Phenolic Content and Antioxidant Activity | Extract Dose | Meat Model System | Storage Conditions | Main Effects | Ref. |
|---|---|---|---|---|---|---|---|
| Black pepper (Piper nigrum) | Anhydrous ethanol | n.d. | 0.1 and 0.5% (v/v) in 20% | Fresh pork | 9 days at 4 °C | Dose-dependent effectiveness. Delay in MetMb formation, resulting in higher L* and a* values. Halving of TBAR values. Lower TVB-N (below limit values for pork). | [67] |
| Bee pollen (Cistus ladanifer pellets) | 80% EtOH-water (v/v) | TPC: 35.05 mg GAE/g; TFC: 6.99 mg QE/g; DPPH (IC50): 2.62 mg/mL; RP: 6.51 mg GAE/mL | − | Black pudding | 37 days at 4 °C | Healthy food product. Improves quality and consumer acceptance | [18] |
| TPC: 19.69 mg GAE/g; TFC: 6.81 mg QE/g; DPPH (IC50): 0.97 mg/mL; DPPH: 54.42 of radical inhibition; ABTS: 120.10 µmol TEAC/g; FRAP: mmol Fe2+/g; β-carotene/linoleic acid: 91.93% | 0.2% | Pork sausages | 30 days at 4 °C | Higher protection against Lox (13.4% of inhibition). | [9] | ||
| Epazote (Chenopodium ambrosioides L.) | Water Ethanol | TPC: 126.3 mg GAE/100 g; TFC: 147.26 mg QE/100 g; DPPH (IC50): 0.97 mg/mL; DPPH: 16.65% of radical inhibition | 50 mL/kg | Raw ground pork | 9 days at 4 °C | Protective role against deteriorating processes (Lox and myoglobin stability) during storage. Good acceptability scores. | [68] |
| 0.5 g/50 mL | Raw ground beef | Inhibited Lox and received the highest score in sensorial attributes evaluated. | [69] | ||||
| Jabuticaba (Myrciaria cauliflora) peels and seeds | Water ME | TPC: 15.63 mg GAE/g; Anthocyanin content: 7.21 mg CE/g; FRAP: 20.51 µmol TE/g; DPPH: 52.90 mmol TE/g. | 2 and 4% | Fresh pork sausages | 15 days at 1 °C | Lower TBAR values. Higher dose negatively influenced sensory attributes. | [66] |
| Kimchi | 75% EtOH | n.d. | 1 g/kg | Ground pork meat | 14 days at 4 °C | Positive effect on colour, displaying lower deterioration (ΔE* and MetMb). Lower TBAR values (<0.4 mg MDA/kg). | [70] |
| Lotus (Nelumbo nucifera) root and leaf | Ethanol | DPPH (IC50): 0.52 and 0.17 g/L for lotus root and leaf, respectively; Chelating activity (IC50): 0.32 and 0.84 g/L | 1% (v/v) | Pork patties | 10 days at 4 °C | Leaf extract was preferred to root extract. Reduction of primary and secondary oxidation. Greenish colours and indigenous taste of extracts gave rise to adverse effects on colour and flavour scores, while combined extracts resulted in highest overall acceptance scores. | [71] |
| Pomegranate (Punica granatum L.) peel extract | Concentrated lyophilised water extract | TPC: 165.4 mg GAE/g; FRSA: 5720 mM TE/g | 0.5 and 1% | Beef meatballs | 8 days at 4 °C | The high phenolic content of pomegranate peel extract resulted in lower TBAR values, peroxide and protein carbonyl formation, and loss of sulfhydryl groups. Improvement of sensory scores | [72] |
| Propolis (Prosopis velutina and Mimosa distachya) | Ethanol | At 100 µg/mL TPC: 198.5 mg GAE/g; RPA (100 µg/mL): 0.20 abs; FRSA: 33.0% | 2% (w/w) | Beef and pork patties | 9 days at 2 °C | The richness in phenolic compounds resulted in higher colour stability and inhibitions of Lox and Pox. | [73] |
a*: Redness; abs: absorbance measured at 700 nm; ABTS: 2-2′-Azino-di-[3-ethylbenzthiazoline sulfonate] Radical Scavenging Activity; ΔE*: Total colour difference; DPPH: 2,2-diphenyl-1-picrylhydrazyl Radical Scavenging Activity; FRAP: Ferric Reducing Antioxidant Power Assay; CE: cianidin-3-glucoside equivalent; FRSA: Free-radical scavenging activity; GAE: gallic acid equivalent; IC50: Half maximal inhibitory concentration; L*: Lightness; Lox: Lipid oxidation; MDA: malonaldehyde; ME: Microencapsulated; MetMb: Metmyoglobin; n.d.: not determined; Pox: Protein oxidation; QE: quercetin equivalent; RPA: Reducing power assay; TBARS: Thiobarbituric acid reactive substances; TE: Trolox equivalent; TEAC: Trolox Equivalent Antioxidant Capacity; TFC: Total flavonoid content; TPC: Total phenolic content; TVB-N: Total volatile basic nitrogen.