Khodaei Nastaran, Houde Marika, Bayen Stéphane, Karboune Salwa
Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada.
J Food Sci Technol. 2023 Feb;60(2):679-691. doi: 10.1007/s13197-022-05653-4. Epub 2022 Dec 9.
To develop multi-antioxidant systems for the preservation of meat products, mixtures of essential oils or plant extracts were investigated for their antioxidant interactions. The combinatorial study revealed that the chemical diversity of both major and minor components of these ingredients contributed to the antioxidant interactions. A shift from antagonistic or additive interaction to synergistic one was achieved by modulating the ratio of mono-components of multi-antioxidant systems. Mixtures containing oregano/thyme (25/50 of IC50), thyme/clove (25/100) and thyme/cinnamon (50/25) oils as well as cranberry/rosemary (25/25), cranberry/green tea (25/25), cranberry/apple (25/25), rosemary/apple (50/25) and grapeseed/cranberry (50/50) extracts have shown synergistic antioxidant effects. Among the investigated systems, thyme/clove oils and oregano/thyme oils/grape-seed extract systems have extended, in situ the shelf-life of chicken and ground pork products stored at 4 °C by 2 to 4 folds. The sensory acceptability of treated samples was rated to be moderately better than control. This study lays the ground for the development of efficient natural multi-antioxidant systems.
The online version contains supplementary material available at 10.1007/s13197-022-05653-4.
为开发用于肉类产品保鲜的多抗氧化剂系统，研究了精油或植物提取物混合物的抗氧化相互作用。组合研究表明，这些成分中主要和次要成分的化学多样性促成了抗氧化相互作用。通过调节多抗氧化剂系统单一组分的比例，实现了从拮抗或加和相互作用向协同相互作用的转变。含有牛至/百里香（IC50的25/50）、百里香/丁香（25/100）和百里香/肉桂（50/25）油以及蔓越莓/迷迭香（25/25）、蔓越莓/绿茶（25/25）、蔓越莓/苹果（25/25）、迷迭香/苹果（50/25）和葡萄籽/蔓越莓（50/50）提取物的混合物显示出协同抗氧化作用。在所研究的系统中，百里香/丁香油和牛至/百里香油/葡萄籽提取物系统使在4℃下储存的鸡肉和绞猪肉产品的货架期原位延长了2至4倍。处理后样品的感官可接受性被评为略优于对照。本研究为高效天然多抗氧化剂系统的开发奠定了基础。
在线版本包含可在10.1007/s13197-022-05653-4获取的补充材料。
