Autors: Ivanov Y., Godjevargova T., Atanasova M., Nakov, G. N.
Title: The Effect of Grape Seed Extract on Lipid Oxidation, Color Change, and Microbial Growth in a Beef–Pork Sausage Model System
Keywords: antilipid potential, antimicrobial effect, grape seed extract, sausage

Abstract: The effect of various natural antioxidants—grape seed extract (GSE), ascorbic acid (AA), α-tocopherol (TP), a combination of GSE and AA, and a combination of GSE and TP—on pH, water activity, color change, lipid oxidation, antioxidant capacity, total bacterial count, protein content and free fatty acids was studied in sausages during the drying process. The model sausage system was prepared according to a traditional Bulgarian recipe for “lukanka”. AA and KNO3 were used in the recipe as antioxidants and preservatives, respectively. The results obtained with natural antioxidants were compared with the results of samples prepared according to the traditional recipe and with a synthetic antioxidant, butylated hydroxytoluene. The samples with a combination of GSE and AA showed the highest antilipid potential, the lowest malondialdehyde values (0.41 mg/kg MDA), the highest antimicrobial capacity (TBC 78.50 × 103 cfu/g), the lowest color change, and the lowest change in antioxidant activity (17.74%), through the sausage drying process. There was an obviously synergistic effect between GSE and AA, and their antioxidant activity was highly effective. The sample with 0.05% GSE ranked second. The samples with a synthetic antioxidant and a combination of KNO3 and AA gave similar results, but KNO3 had a toxic effect. The samples with α-tocopherol had lower results. It was found that grape seed extracts and the combination of GSE and AA were the most effective and could successfully replace synthetic antioxidants, improve the quality of sausages, and provide healthier foods to consumers.

References

  1. Caponio G.R. Minervini F. Tamma G. Gambacorta G. De Angelis M. Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects Sustainability 2023 15 9075 10.3390/su15119075
  2. Silva A. Silva V. Igrejas G. Gaivão I. Aires A. Klibi N. Dapkevicius M.d.L. Valentão P. Falco V. Poeta P. Valorization of Winemaking By-Products as a Novel Source of Antibacterial Properties: New Strategies to Fight Antibiotic Resistance Molecules 2021 26 2331 10.3390/molecules26082331 33923843
  3. Brenes A. Viveros A. Chamorro S. Arija I. Use of polyphenol-rich grape byproducts in monogastric nutrition. A review Anim. Feed Sci. Technol. 2016 211 1 17 10.1016/j.anifeedsci.2015.09.016
  4. Ghouila Z. Laurent S. Boutry S. Vander Elst L. Nateche F. Muller R.N. Baaliouamer A. Antioxidant, antibacterial and cell toxicity effects of polyphenols Fromahmeur bouamer grape seed extracts J. Fundam. Appl. Sci. 2017 9 392 420 10.4314/jfas.v9i1.24
  5. Xia E.O. Deng G.F. Guo Y.J. Li H.B. Biological Activities of Polyphenols from Grapes Int. J. Mol. Sci. 2010 11 622 646 10.3390/ijms11020622
  6. Mallekedi S. Velmurugan V. Kathiravan M.K. Grape Seed Chemical Composition and Its Activity on Different Leukemia Cell Lines: A Review JCHR 2023 13 2771 2780
  7. Elejalde E. Villarán M. ·Esquivel A. Alonso R. Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion Plant Foods Hum. Nutr. 2024 79 432 439 10.1007/s11130-024-01164-z
  8. Shi J. Yu J. Pohorly J.E. Kakuda Y. Polyphenolics in Grape Seeds Biochemistry and Functionality. J. Med. Food 2003 6 291 299
  9. Machado A.R. Atatoprak T. Santos J. Alexandre E.M.C. Pintado M.E. Paiva J.A.P. Nunes J. Potentialities of the Extraction Technologies and Use of Bioactive Compounds from Winery By-Products: A Review from a Circular Bioeconomy Perspective Appl. Sci. 2023 13 7754 10.3390/app13137754
  10. Constantin O.E. Stoica F. Rat R.N. Stănciuc N. Bahrim G.E. Râpeanu G. Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review Antioxidants 2024 13 100 10.3390/antiox13010100
  11. Garcia-Lomillo J. Gonzalez-San Jose M.L. Applications of wine pomace in the food industry: Approaches and functions Compr. Rev. Food Sci. Food Saf. 2017 16 3 22 10.1111/1541-4337.12238 33371551
  12. Kumar Y. Yadav D.N. Ahmad T. Narsaiah K. Recent trends in the use of natural antioxidants for meat and meat products Compr. Rev. Food Sci. Food Saf. 2015 14 796 812 10.1111/1541-4337.12156
  13. Libera J. Latoch A. Karolina MariaWójciak, Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB Foods 2020 9 103 10.3390/foods9010103 31963811
  14. Bellucci E.R.B. Bis-Souza C.V. Domínguez R. Bermúdez R. Barretto A.C.d.S. Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products Biomolecules 2022 12 1506 10.3390/biom12101506
  15. Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on Food Additives European Union Brussels, Belgium 2008
  16. Commission Regulation (EU) No 1129/2011 of 11 November 2011 European Union Brussels, Belgium 2008
  17. Commission Regulation (EU) No 601/2014 of 4 June 2014 European Union Brussels, Belgium 2008
  18. Amin R.A. Edris S.N. Grape Seed Extract as Natural Antioxidant and Antibacterial in Minced Beef PSM Biol. Res. 2017 2 89 96
  19. Shimizu H. Iwamoto S. Problems of Lipid Oxidation in Minced Meat Products for a Ready-made Meal during Cooking, Processing, and Storage Rev. Agric. Sci. 2022 10 24 35 10.7831/ras.10.0_24
  20. Ivanov Y. Godjevargova T. The effect of grape seed and skin extracts on oxidative and color stability of minced pork meat J. Chem. Technol. Met. 2024 59 797 803 10.59957/jctm.v59.i4.2024.6
  21. Nafady N.A.A. Seleim M.A.A. Darwish S.M.I. El-Geddawy M.M.A. Effect of Incorporating Grape Seeds as a Natural Preservative on the Properties of Beef Burgers During Freeze Preservation Assiut J. Agric. Sci. 2024 55 43 60 10.21608/ajas.2024.312427.1391
  22. Price A. Diaz P. Banon S. Garrido M.D. Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals Food Sci. Technol. Int. 2013 19 427 438 10.1177/1082013212455345
  23. El-Zainy A.R.M. Morsy A.E. Sedki A.G. Mosa N.M. Polyphenols extracted from grape seeds and its effects as antioxidant and antimicrobial on beef sausage J. Food Dairy Sci. 2016 7 19 25 10.21608/jfds.2016.42788
  24. Kulkarni S. DeSantos F.A. Kattamuri S. Rossi S.J. Brewer M.S. Effect of Grape Seed Extract on Oxidative, Color and Sensory Stability of a Pre-Cooked, Frozen, Re-Heated Beef Sausage Model System Meat Sci. 2011 88 139 144 10.1016/j.meatsci.2010.12.014 21193269
  25. Pateiro M. Bermúdez R. Lorenzo J.M. Franco D. Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage Antioxidants 2015 4 42 67 10.3390/antiox4010042 26785337
  26. Pateiro M. Lorenzo J.M. Amado I.R. Franco D. Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté Food Chem. 2014 147 386 394 10.1016/j.foodchem.2013.09.153 24206734
  27. Mielnik M.B. Lsen E. Vogt G. Adeline D. Skrede G. Grape seed extract as antioxidant in cooked, cold stored turkey meat LWT 2006 39 191 198 10.1016/j.lwt.2005.02.003
  28. Fadhil Y.S. Effect of grape seed extract on the quality of local meat product (basturma) during storage Food Sci. Technol. 2023 43 e4423 10.5327/fst.4423
  29. Wang Y. Li F. Zhuang H. Chen X. Li L. Chen X. Zhang J. Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-fermented bacon LWT Food Sci. Technol. 2015 60 199 206 10.1016/j.lwt.2014.09.022
  30. Abidi S. Fatima N. Mumtaz T. Farooq S. Naeem H. Tariq M. Mujahid S. Exploring the synergistic antibacterial potential of grape seed and cranberry fruit extract combination against methicillin-resistant Staphylococcus Aureus J. Popul. Ther. Clin. Pharmacol. 2023 30 2450 2455 10.53555/jptcp.v30i18.3473
  31. El-Beltagi H. El-Desouky W. Yousef R. Synergistic Antioxidant Scavenging Activities of Grape Seed and Green Tea Extracts against Oxidative Stress Not. Bot. Horti Agrobot. Cluj-Napoca 2016 44 367 374 10.15835/nbha44210358
  32. Gupta R.K. Chawla U.P. Tripathi M. Shukla A.K. Pandey A. Synergistic antioxidant activity of tea with ginger, black pepper and tulsi Int. J. Pharm. Pharm. Sci. 2014 6 477 479
  33. Koç Z. The Effects of Grape Seed Powder and Extract on Antimicrobial of Fermented Turkish Sausage IJOEAR 2017 3 79 85
  34. Li L. Shao J. Zhu X. Zhou G. Xu X. Effect of Plant Polyphenols and Ascorbic Acid on Lipid Oxidation, Residual Nitrite and N-Nitrosamines Formation in Dry-Cured Sausage Int. J. Food Sci. Technol. 2013 48 1157 1164 10.1111/ijfs.12069
  35. Chengolova Z. Ivanov Y. Godjevargova T. Comparison of Identification and Quantification of Polyphenolic Compounds in Skins and Seeds of Four Grape Varieties Molecules 2023 28 4061 10.3390/molecules28104061 37241801
  36. Lorenzo J.M. Gómez M. Fonseca S. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage Food Control 2014 46 382 389 10.1016/j.foodcont.2014.05.025
  37. Lorenzo J.M. Franco D. Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage. Lipolysis, proteolysis and sensory properties Meat Sci. 2012 92 704 714 10.1016/j.meatsci.2012.06.026
  38. Lorenzo J.M. Temperán S. Bermúdez R. Cobas N. Purriños L. Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón Meat Sci. 2012 90 194 198 10.1016/j.meatsci.2011.06.025
  39. Ribeiro J.S. Santos M.J.M.C. Silva L.K.R. Pereira L.C.L. Santos I.A. da Silva Lannes S.C. da Silva M.V. Natural Antioxidants Used in Meat Products: A Brief Review Meat Sci. 2019 148 181 188 10.1016/j.meatsci.2018.10.016
  40. Bellucci E.R.B. Barretto T.L. Rodriguez J.M.L. Bis-Souza C.V. Barba F.J. da Barretto A.C.S. Natural Colorants Improved the Physicochemical and Sensorial Properties of Frozen Brazilian Sausage (Linguiça) with Reduced Nitrite Sci. Agric. 2021 78 e20190211 10.1590/1678-992x-2019-0211
  41. Font R.M. Mateo N.M. Gomez S.V. Gomez L.F. Catalán E.B. Bruna N.M. López D.S. Parreno P.M. Molina V.M. Roche M.V. et al. Synergistic Combination of Flavonoids and Vitamin C 2013 Spain Patent ES242 0080A1
  42. Kitao S. Teramoto M. Yamaguchi T. Takamura H. Matoba T. Stabilizing Effect of Grape Seed Extract on Ascorbic Acid Food Sci. Technol. Res. 2006 12 15 21 10.3136/fstr.12.15
  43. Agregán R. Barba F.J. Gavahian M. Franco D. Khaneghah A.M. Carballo J. Ferreira I.C. Silva Barretto A.C. Lorenzo J.M. Fucus vesiculosus Extracts as Natural Antioxidants for Improvement of Physicochemical Properties and Shelf Life of Pork Patties Formulated with Oleogels J. Sci. Food Agric. 2019 99 4561 4570 10.1002/jsfa.9694
  44. Cunha L.C.M. Monteiro M.L.G. Costa-Lima B.R.C. Guedes-Oliveira J.M. Alves V.H.M. Almeida A.L. Tonon R.V. Rosenthal A. Conte-Junior C.A. Effect of Microencapsulated Extract of Pitaya (Hylocereus costaricensis) Peel on Color, Texture and Oxidative Stability of Refrigerated Ground Pork Patties Submitted to High Pressure Processing Innov. Food Sci. Emerg. Technol. 2018 49 136 145 10.1016/j.ifset.2018.08.009
  45. Lorenzo J.M. Pateiro M. Domínguez R. Barba F.J. Putnik P. Kovačević D.B. Shpigelman A. Granato D. Franco D. Berries Extracts as Natural Antioxidants in Meat Products: A Review Food Res. Int. 2018 106 1095 1104 10.1016/j.foodres.2017.12.005 29579903
  46. Ward N.C. Hodgson J. Croft K.D. Burke V. Beilin L.J. Puddey I.B. The combination of vitamin C and grape-seed polyphenols increases blood pressure: A randomized, double-blind, placebo-controlled trial J. Hypertens. 2005 23 427 434 10.1097/00004872-200502000-00026 15662232
  47. Alirezalu K. Pateiro M. Yaghoubi M. Alirezalu A. Peighambardoust S.H. Lorenzo J.M. Phytochemical Constituents, Advanced Extraction Technologies and Techno-Functional Properties of Selected Mediterranean Plants for Use in Meat Products. A Comprehensive Review Trends Food Sci. Technol. 2020 100 292 306 10.1016/j.tifs.2020.04.010
  48. Zanardi E. Dorigoni V. Badiani A. Chizzolini R. Lipid and colour stability of Milano type sausages: Effect of packing conditions Meat Sci. 2002 61 7 14 10.1016/S0309-1740(01)00152-8
  49. ISO 2917 Meat and Meat Products—Measurement of pH—Reference Method ISO Geneva, Switzerland 1999
  50. Hassan H.E. Rahman Abdel A.A. El-Din Diaa M. El-Salam Abd Z.A. Shehata F.M. Impact of ultraviolet irradiation processing on quality of fresh beef meat during cold storage CIGR J. 2015 17 3, 130–139
  51. Lorenzo J.M. Gonzalez-Rodriquez R.M. Sanchez M. Amado I.R. Franco D. Efects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylated hydroxytoluene, BHT) on physical, chemical, microbiological and sensory characteristic of dry cured sausage “chorizo” Food Res. Int. 2013 54 611 620 10.1016/j.foodres.2013.07.064
  52. Sofi F.R. Raju S.V. Lakshmisha L.P. Ratankumar S.R. Antioxidant and antimicrobial properties of grape and papaya seed extracts and their application on the preservation of Indian mackerel (Rastrelliger kanagurta) during ice storage J. Food Sci. Technol. 2016 53 104 117 10.1007/s13197-015-1983-0
  53. ISO 21528-2 Microbiology of the Food Chain, Horizontal. Method for the Detection and Enumeration of Enterobacteriaceae, Part 2: Colony—Count Technique. ISO Geneva, Switzerland 2017
  54. Montegiove N. Pellegrino R.M. Emiliani C. Pellegrino A. Leonardi L. An Alternative Approach to Evaluate the Quality of Protein-Based Raw Materials for Dry Pet Food Animals 2021 11 458 10.3390/ani11020458
  55. Uçar B. Gholami Z. Svobodová K. Hradecká I. Hönig V. A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review Foods 2024 13 1891 10.3390/foods13121891

Issue

Molecules, vol. 30, 2025, Albania, https://doi.org/10.3390/molecules30081739

Вид: статия в списание, публикация в издание с импакт фактор, публикация в реферирано издание, индексирана в Scopus