Oxidative preservative and sensory effects of Harpephyllum caffrum (wild plum) peel extracts in fresh ground beef patties

Trust M. Pfukwa; Obert C. Chikwanha; Jeannine Marais; Olaniyi A. Fawole; Marena Manley; Cletos Mapiye

doi:10.1016/j.fbio.2023.102684

Oxidative preservative and sensory effects of Harpephyllum caffrum (wild plum) peel extracts in fresh ground beef patties

Trust M. Pfukwa, Obert C. Chikwanha, Jeannine Marais, Olaniyi A. Fawole, Marena Manley, Cletos Mapiye

Botany and Plant Biotechnology

Stellenbosch University

Research output: Contribution to journal › Article › peer-review

Abstract

Indigenous, underutilized fruits-byproducts are potential sources of novel antioxidants for the food industry. The current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum caffrum Bernh peel (HCP, 0, 250, 450 and 650 ppm) on shelf life and sensory attributes of fresh ground beef patties stored at 4 °C during 9 days in comparison with sodium metabisulfite (SMB, 450 ppm). Antioxidant type × day interactions influenced (P ≤ 0.05) shelf life parameters, including loss of colour, myoglobin and protein oxidation. The HCP extracts improved colour and protein (i.e., reduced thiol loss) stability during storage compared to the control. The HCP treatments had lower (P ≤ 0.05) TBARS on day 9 compared to the control. Also, HCP reduced (P ≤ 0.05) tenderness and juiciness, and increased undesirable flavours in beef patties compared to control and SMB. The study indicates that HCP is a potential alternative to SMB in improving oxidative shelf life of the beef patties, with additional studies recommended to reduce adverse effects on sensory quality.

Original language	English
Article number	102684
Journal	Food Bioscience
Volume	53
DOIs	https://doi.org/10.1016/j.fbio.2023.102684
Publication status	Published - Jun 2023

Keywords

Bitter flavour
Descriptive analysis
Harpephyllum caffrum
Indigenous fruit extract
Natural antioxidant

ASJC Scopus subject areas

Food Science
Biochemistry

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10.1016/j.fbio.2023.102684

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title = "Oxidative preservative and sensory effects of Harpephyllum caffrum (wild plum) peel extracts in fresh ground beef patties",

abstract = "Indigenous, underutilized fruits-byproducts are potential sources of novel antioxidants for the food industry. The current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum caffrum Bernh peel (HCP, 0, 250, 450 and 650 ppm) on shelf life and sensory attributes of fresh ground beef patties stored at 4 °C during 9 days in comparison with sodium metabisulfite (SMB, 450 ppm). Antioxidant type × day interactions influenced (P ≤ 0.05) shelf life parameters, including loss of colour, myoglobin and protein oxidation. The HCP extracts improved colour and protein (i.e., reduced thiol loss) stability during storage compared to the control. The HCP treatments had lower (P ≤ 0.05) TBARS on day 9 compared to the control. Also, HCP reduced (P ≤ 0.05) tenderness and juiciness, and increased undesirable flavours in beef patties compared to control and SMB. The study indicates that HCP is a potential alternative to SMB in improving oxidative shelf life of the beef patties, with additional studies recommended to reduce adverse effects on sensory quality.",

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AU - Marais, Jeannine

AU - Fawole, Olaniyi A.

AU - Manley, Marena

AU - Mapiye, Cletos

PY - 2023/6

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N2 - Indigenous, underutilized fruits-byproducts are potential sources of novel antioxidants for the food industry. The current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum caffrum Bernh peel (HCP, 0, 250, 450 and 650 ppm) on shelf life and sensory attributes of fresh ground beef patties stored at 4 °C during 9 days in comparison with sodium metabisulfite (SMB, 450 ppm). Antioxidant type × day interactions influenced (P ≤ 0.05) shelf life parameters, including loss of colour, myoglobin and protein oxidation. The HCP extracts improved colour and protein (i.e., reduced thiol loss) stability during storage compared to the control. The HCP treatments had lower (P ≤ 0.05) TBARS on day 9 compared to the control. Also, HCP reduced (P ≤ 0.05) tenderness and juiciness, and increased undesirable flavours in beef patties compared to control and SMB. The study indicates that HCP is a potential alternative to SMB in improving oxidative shelf life of the beef patties, with additional studies recommended to reduce adverse effects on sensory quality.

AB - Indigenous, underutilized fruits-byproducts are potential sources of novel antioxidants for the food industry. The current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum caffrum Bernh peel (HCP, 0, 250, 450 and 650 ppm) on shelf life and sensory attributes of fresh ground beef patties stored at 4 °C during 9 days in comparison with sodium metabisulfite (SMB, 450 ppm). Antioxidant type × day interactions influenced (P ≤ 0.05) shelf life parameters, including loss of colour, myoglobin and protein oxidation. The HCP extracts improved colour and protein (i.e., reduced thiol loss) stability during storage compared to the control. The HCP treatments had lower (P ≤ 0.05) TBARS on day 9 compared to the control. Also, HCP reduced (P ≤ 0.05) tenderness and juiciness, and increased undesirable flavours in beef patties compared to control and SMB. The study indicates that HCP is a potential alternative to SMB in improving oxidative shelf life of the beef patties, with additional studies recommended to reduce adverse effects on sensory quality.

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Oxidative preservative and sensory effects of Harpephyllum caffrum (wild plum) peel extracts in fresh ground beef patties

Abstract

Keywords

ASJC Scopus subject areas

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