Elsevier

Food Research International

Volume 112, October 2018, Pages 263-273
Food Research International

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

https://doi.org/10.1016/j.foodres.2018.06.053Get rights and content

Highlights

  • Chestnut wastes were used to prepare extract enriched in phenolic compounds.

  • Bur extracts showed the greatest antioxidant activity in vitro.

  • Hull extracts at higher dose resulted in the highest metmyoglobin reduction.

  • Leaf extract at greater concentration was effective against lipid oxidation.

  • The addition of extracts did not affect the sensorial properties of beef patties.

Abstract

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.

Introduction

Oxidative processes during meat products storage lead to degradation of pigments, lipids and proteins, thus contributing to the deterioration of flavour, texture, colour and consequently meat nutritional devaluation (Rodríguez-Carpena, Morcuende, & Estévez, 2011). In order to prevent the detrimental effects of oxidation several strategies, including the addition of antioxidants, have been evaluated. Indeed, synthetic antioxidants are added to meat products during manufacturing to delay lipid and protein oxidation with the aim of preserving color attributes (Franco et al., 2012).

However, the problem of synthetic antioxidants is related to their potential toxicity and contradictory information on their carcinogenic effect (Lanigan, Yamarik, & Andersen, 2002). For this reason, over the last years the use of synthetic antioxidants is being restricted in different countries and there has been an increasing interest in natural antioxidants obtained from plant sources (Fernandes, Trindade, Lorenzo, Munekata, & de Melo, 2016; Lorenzo, Munekata, et al., 2018, Lorenzo, Pateiro, et al., 2018). For instance, several researches have shown the ability of natural extracts to prevent lipid oxidation on meat products (Fernandes, Trindade, Lorenzo, & de Melo, 2018; Munekata et al., 2017, Munekata et al., 2017; Pateiro, Lorenzo, Vázquez, & Franco, 2015).

The chestnut (Castanea sativa) represented one the most important food resources of the European rural areas for many centuries (Neri, Dimitri, & Sacchetti, 2010). Chestnuts´ world production is estimated ≈1.1 million tons, being European countries responsible of ≈12% of global production, especially Italy, France and Spain (do Carmo et al., 2010).

During chestnut processing, three main waste products are produced including i) leaves, ii) burs and iii) hulls, being their re-use of particular interest not only as source of high-added value compounds but also from an environmental point of view. The chemical composition and antioxidant capacity of chestnut by-products has been previously studied by some authors (Barreira, Ferreira, Oliveira, & Pereira, 2008; Ham, Kim, & Lim, 2015; Neri et al., 2010; Vázquez et al., 2008; Vázquez et al., 2012).

According to their phenolic composition, these types of wastes could be used as sources of natural antioxidants in foods. Moreover, several studies have evaluated the effect of chestnut extracts on oxidative stability of pork patties (Lorenzo, Sineiro, Armando, & Franco, 2014), pig liver pâté (Pateiro, Lorenzo, Amado, & Franco, 2014) and dry-cured sausage “Chorizo” (Lorenzo, González-Rodríguez, Sánchez, Amado, & Franco, 2013; Pateiro, Bermúdez, Lorenzo, & Franco, 2015), but the information is still limited to be used for industrial applications. Most of the studies about chestnut antioxidant extracts have been carried out only in leaves or hulls and using one dose. Therefore, at this stage of development, evaluating the effects of chestnut extracts, at different concentrations, on the shelf-life of beef patties is of great importance.

Thus, the aim of this study was to evaluate the impact of extracts obtained from different chestnut by-products (leaf, hull and bur) at different concentrations (250–1000 ppm) as natural antioxidant, which could prevent lipid oxidation in beef patties, in order to improve meat products quality, and increasing their shelf-life.

Section snippets

Chestnut material and extraction procedures

Chestnut (Castanea sativa, cultivar Amarelante) leaves, burs and hulls, collected and separated in October–November 2016, were kindly provided by Amarelante Sociedade Cooperativa (Manzaneda, Ourense, Spain).

Composition of extracts (phenolic) and in vitro antioxidant capacity of the extracts

Before adding the chestnut extracts to beef patties, the in vitro antioxidant activity of these extracts was evaluated (Table 1). The chestnut leaves extracts contained 41.6% gallic acid equivalents (GAE). As it was previously reported by other authors, the main phenolic compounds in chestnuts leaves extracts were gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, rutin, quercetin and apigenin (Díaz-Reinoso et al., 2011). On the other hand, the concentrated chestnut hull

Conclusions

From a microbial point of view, leaf, bur and hull chestnut extracts did not have a significant antimicrobial activity, although leaf chestnut delayed slightly the LAB and PSEUD growth. Regarding colour parameters, the addition of chestnut extracts had a significant effect on the colour at beef patties surface, reducing the discolouration due to redness loss. Specifically hull extracts showed the most promising outcomes, with METOX percentage lower than 40%, being this value considered cut-off

Acknowledgments

Authors would like to thank Xunta de Galicia (FEADER 2016/23B). Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503).

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