Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates

The wide use of antioxidants is due to their involvement in free radical processes in foods and human body. Interest in the use of low-value raw materials providing products with functional properties and increasing their shelf life is rapidly increasing. However, any changes in the formulation and technology may affect the properties and composition of the finished product. During the work, the effect of replacing 34% (sample 1) or 17% (sample 2) beef broth with 70% water-ethanol extract of yellow onion peels in the formulation of the experimental meat pates was investigated. The control product contained only beef broth as liquid. The total antioxidant capacity by the DPPH radical method (TACDPPH), fatty acid composition and amino acid composition were determined; microelement content analysis, proteomic and microstructural studies of meat pate samples with and without the addition of extract were also carried out. For 14 days, TACDPPH values of experimental pates were higher than in control by at least 2.32 times (P<0.10). Samples 1 and 2 were characterized by a decrease in the concentrations of zinc, manganese and magnesium by no more than 14% (P<0.10), with a simultaneous increase in selenium, copper, potassium and calcium of 8% to 17.35% (P<0.10) depending on the microelement. The mass fraction of protein in experimental pates 1 and 2 was higher by 6.76% and 2.73% (P<0.10), respectively, which was due to a decrease in moisture because of ethanol evaporation. Replacing the broth in the formulation affected the decrease in the protein biological value, as evidenced by a decrease in amino acid scores (AASs). However, a decrease in the AAS difference coefficient in experimental pates 1 and 2 by 7.71% and 3.07%, respectively, led to an increase in the biological value of the pates by 7.7% and 3.06%, respectively. Based on the results of proteomic and histological analysis, it was revealed that the addition of ethanol extract did not lead to significant changes in the protein composition and microstructural characteristics of the test samples.

1. Pereira, P.M.C.C., Vicent, A.F.R.B. (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93(3), 586–592. https://doi.org/10.1016/j.meatsci.2012.09.018

2. Jiang, J., Xiong, Y.L. (2017). Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science, 120, 107–117. https://doi.org/10.1016/j.meatsci.2016.04.005

3. Dominguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), Article 429. https://doi.org/10.3390/antiox8100429

4. Kumar, Y., Yadav, D. N., Ahmad, T., Narsaiah, K. (2015). Recent trends in the use of natural antioxidants for meat and meat products. Comprehensive Reviewsin in Food Science and Food Safety, 14(6), 796–812. https://doi.org/10.1111/1541-4337.12156

5. Bellucci, E.R.B., Bis-Souza, C.V., Domínguez, R., Bermúdez, R., Barretto, A.C.d.S. (2022). Addition of natural extracts with antioxidant function to preserve the quality of meat products. Biomolecules, 12(10), Article 1506. https://doi.org/10.3390/biom12101506

6. Yun, Y.H., Sim, J.A., Kim, Y., Lee, S., Kim, K.N. (2020). Consumers’ consciousness of health-friendly products and services and its association with sociodemographic characteristics and health status: A cross-sectional survey of the South Korean population. BMJ Open, 10(6), Article e035591. https://doi.org/10.1136/bmjopen-2019-035591

7. Pinheiro, J., Rodrigues, S., Mendes, S., Maranhão, P., Ganhão, R. (2020). Impact of aqueous extract of arbutus unedo fruits on limpets (patella spp.) pâté during storage: Proximate composition, physicochemical quality, oxidative stability, and microbial development. Foods, 9(6), Article 807. https://doi.org/10.3390/foods9060807

8. Awad, A.M., Kumar, P., Ismail-Fitry, M.R., Jusoh, S., Ab Aziz, M.F., Sazili, A.Q. (2021). Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant. Antioxidants, 10(9), Article 1465. https://doi.org/10.3390/antiox10091465

9. Kim, S.-J., Cho, A.R., Han, J. (2013). Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control, 29(1), 112–120. https://doi.org/10.1016/j.foodcont.2012.05.060

10. Pateiro, M., Gómez-Salazar, J.A., Jaime-Patlán, M., SosaMorales, M.E., Lorenzo, J.M. (2021). Plant extracts obtained with green solvents as natural antioxidants in fresh meat products. Antioxidants, 10(2), Article 181. https://doi.org/10.3390/antiox10020181

11. Das, A.K., Rajkumar, V., Verma, A.K., Swarup, D. (2012). Moringa oleiferia leaves extract: A natural antioxidant for retarding lipid peroxidation in cooked goat meat patties. International Journal of Food Science and Technology, 47(3), 585– 591. https://doi.org/10.1111/j.1365-2621.2011.02881.x

12. Ribeiro, J.S., Santos, M.J.M.C., Silva, L.K.R., Pereira, L.C.L., Santos, I.A., Lannes, S.C.S. et al. (2019). Natural antioxidants used in meat products: A brief review. Meat Science, 148, 181– 188. https://doi.org/10.1016/j.meatsci.2018.10.016

13. Nikmaram, N., Budaraju, S., Barba, F.J., Lorenzo, J.M., Cox, R.B., Mallikarjunan, K. et al. (2018). Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat Science, 145, 245–255. https://doi.org/10.1016/j.meatsci.2018.06.031

14. Andersen, M.L., Kragh, R.L., Skibsted, L.H. (2003). Optimising the use of phenolic compounds in foods. Chapter in a book: Phytochemical Functional Foods. Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing, 2003. https://doi.org/10.1533/9781855736986.2.315

15. Heinonen, M. (2007). Antioxidant activity and antimicrobial effect of berry phenolics — a finish perspective. Molecular Nutrition and Food Research, 51(6), 684–691. https://doi.org/10.1002/mnfr.200700006

16. Gorlov, I.F., Slozhenkina, M.I., Fedotova, G.V., Natyrov, A.K., Slozhenkin, A.B., Erendzhenova, M.V. (2020). Meat product innovative formula of the functional use. Food Industry, 5(2), 44–52. https://doi.org/10.29141/2500-1922-2020-5-2-6

17. Ursachi, C.S., Perța-Crișan, S., Munteanu, F.-D. (2020). Strategies to Improve Meat Products’ Quality. Foods, 9(12), Article 1883. https://doi.org/10.3390/foods9121883

18. Heck, R.S., Saldana, E., Lorenzo, J.M., Correa, L.P., Fagundes, M.B., Cichosk, A.J. et al. (2019). Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, 156, 174– 182. https://doi.org/10.1016/j.meatsci.2019.05.034

19. Smetanina, L.B., Zakharov A. N., Anisimova I. G., Safonova M. V. (2009). State of the market for canned ready meals. Vsyo o Myase, 2, 11–18.

20. Jałosinska, M., Wilczak, J. (2009). Influence of plant extracts on the microbiological shelf life of meat products. Polish Journal of Food and Nutrition Sciences, 59(4), 303–308.

21. Semenova, A.A., Nasonova, V.V., Veretov, L.A., Mileenkova, E.V. (2016). Extending shelf life of meat products. Vsyo o Myase, 5, 32–37.

22. Lizárraga-Velázquez, C.E., Leyva-López, N., Hernández, C., Gutiérrez-Grijalva, E.P., Salazar-Leyva, J.A., Osuna-Ruíz, I. et al. (2020). Antioxidant molecules from plant waste: Extraction techniques and biological properties. Processes, 8(12), Article 1566. https://doi.org/10.3390/pr8121566

23. Korhonen, J., Honkasalo, A., Seppälä, J. (2018). Circular economy: The concept and its limitations. Ecological Economics, 143, 37–46. https://doi.org/10.1016/j.ecolecon.2017.06.041

24. Chernukha, I., Kupaeva, N., Khvostov, D., Bogdanova, Y., Smirnova, J., Kotenkova, E. (2023). Assessment of antioxidant stability of meat pâté with allium cepa husk extract. Antioxidants, 12(5), Article 1103. https://doi.org/10.3390/antiox12051103

25. Kupaeva, N.V., Ilina, M.A., Svetlichnaya, M.V., Zubarev, Yu.N. (2022). Study of the antioxidant potential of oat drinks enriched with plant components. Food Systems, 5(2), 157–163. https://doi.org/10.21323/2618-9771-2022-5-2-157-163 (In Russian)

26. Lakiza, N.V., Neudachina, L.K. (2015). Food analysis. Ekaterinburg: Ural University Publishing House, 2015. (In Russian)

27. Ulbricht, T.L.V., Southgate, D.A.T. (1991). Coronary heart disease: Seven dietary factors. The Lancet, 338(8773), 985– 992. https://doi.org/10.1016/0140-6736(91)91846-m

28. Nesterenko, M.V., Tilley, M., Upton, S.J. (1994). A simple modification of Blum’s silver stain method allows for 30-minute detection of proteins in polyacrylamide gels. Journal of Biochemical and Biophysical Methods, 28(3), 239–242. https://doi.org/10.1016/0165-022X(94)90020-5

29. Data base «UniProt Protein Database». Retrieved from https://www.uniprot.org/. Accessed February 7, 2024

30. Aescht, E., Büchl-Zimmermann, S., Burmester, A., Dänhardt-Pfeiffer, S., Desel, C., Hamers, C. et al. (2010). Chapter in a book: Romeis Mikroskopische Technik. Spektrum Akademischer Verlag Heidelberg, 2010. https://doi.org/10.1007/978-3-8274-2254-5_3 (In German)

31. Munekata, P.E.S., Fernandes, R.P.P., de Melo, M.P., Trindade, M.A., Lorenzo, J.M. (2016). Influence of peanut skin extract on shelf-life of sheep patties. Asian Pacific Journal of Tropical Biomedicine, 6(7), 586–596. https://doi.org/10.1016/j.apjtb.2016.05.002

32. Aslanova, M.A., Derevitskaya, O.K., Dydykin, A.S., Bero, A.L., Soldatova, N.E. (2023). Development of functional meat cutlets with improved nutritional value and antioxidant properties to correct the diet of patients with cardiovascular disease. Meat Technology, 64(2), 256–262. https://doi.org/10.18485/meattech.2023.64.2.47

33. Shen, R., Yang, D., Zhang, L., Yu, Q., Ma, X., Ma, G. et al. (2023). Preparation of complementary food for infants and young children with beef liver: Process optimization and storage quality. Foods, 12, Article 2689. https://doi.org/10.3390/foods12142689

34. Allen, L.H. (2012). Vitamin B-12. Advances in Nutrition, 3(1), 54–55. https://doi.org/10.3945/an.111.001370

35. Shabir, I., Pandey, V.K., Dar, A.H., Pandiselvam, R., Manzoor, S., Mir, S.A. et al. (2022). Nutritional profile, phytochemical compounds, biological activities, and utilisation of onion peel for food applications: A review. Sustainability, 14(9), Article 11958. https://doi.org/10.3390/su141911958

36. Efimova, N.V., Myl’nikova, I.V., Turov, V.M. (2020). Nutrition patterns in urban and rural schoolchildren of Irkutsk region. Ekologiya Cheloveka [Human Ecology], 3, 23–30. https://doi.org/10.33396/1728-0869-2020-3-23-30 (In Russian) 37. Rayman, M.P. (2012). Selenium and human health. The Lancet, 379(9822), 1256–1268. https://doi.org/10.1016/S0140-6736(11)61452-9

37. Coppinger, R.G., Diamond, A.M. (2001). Selenium deficiency and human disease. Chapter in a book: Selenium. Springer, Boston, MA, 2001. https://doi.org/10.1007/978-1-4615-1609-5_18

38. Dos Reis, A.R., El-Ramady, H., Santos, E.F., Gratão, P.L., Schomburg, L. (2017). Overview of selenium deficiency and toxicity worldwide: Affected areas, selenium-related health issues, and case studies. Chapter in a book: Selenium in plants. Springer, Cham, 2017. https://doi.org/10.1007/978-3-319-56249-0_13

39. Uriu-Adams, J.Y., Keen, C.L. (2005). Copper, oxidative stress, and human health. Molecular Aspects of Medicine, 26(4–5), 268–298. https://doi.org/10.1016/j.mam.2005.07.015

40. Zhao, Y., Gao, S., Chou, I.-N., Toselli, P., Stone, P., Li, W. (2006). Inhibition of the expression of lysyl oxidase and its substrates in cadmium-resistant rat fetal lung fibroblasts. Toxicological Sciences, 90(2), 478–489. https://doi.org/10.1093/toxsci/kfj112

41. Harris, E.D. (1992). Copper as a cofactor and regulator of copper, zinc superoxide dismutase. The Journal of Nutrition, 122(3), 636–640. https://doi.org/10.1093/jn/122.suppl_3.636

42. Nasonova, V.V. (2018). Perspective ways the use of by-products. Theory and Practice of Meat Processing, 3(3), 64–73. https://doi.org/10.21323/2414-438X-2018-3-3-64-73

43. Lisitsyn A. B., Chernukha, I.M., Kuznetsova, T.G., Orlova, O.N., Mkrtichyan, V.S. (2011). Chemical composition of meat: reference tables of general chemical, amino acid, fatty acid, vitamin, macro- and microelement compositions and nutritional (energy and biological) value of meat. Moscow, VNIIMP, 2011.

44. Data base «UniProt Protein Database», Hemoglobin subunit zeta. Retrieved from https://www.uniprot.org/uniprotkb/P02009/entry. Accessed February 7, 2024

45. Data base «UniProt Protein Database», Myosin light polypeptide 6. Retrieved from https://www.uniprot.org/uniprotkb/ P60661/entry. Accessed February 7, 2024

46. Data base «UniProt Protein Database», Myoglobin. Retrieved from https://www.uniprot.org/uniprotkb/P02189/entry. Accessed February 7, 2024

47. Data base «UniProt Protein Database», Triosephosphate isomerase. Retrieved from https://www.uniprot.org/uniprotkb/ A0A8D0JEW9/entry. Accessed February 7, 2024

48. Data base «UniProt Protein Database», Troponin T, slow skeletal muscle. Retrieved from https://www.uniprot.org/uniprotkb/A0A4X1VBB3/entry. Accessed February 7, 2024

49. Data base «UniProt Protein Database», Troponin I, cardiac muscle. Retrieved from https://www.uniprot.org/uniprotkb/A0A8D1NBX3/entry. Accessed February 7, 2024

50. Data base «UniProt Protein Database», Cathepsin B. Retrieved from https://www.uniprot.org/uniprotkb/A1E295/ entry. Accessed February 7, 2024 52. Data base «UniProt Protein Database», Beta-2-glycoprotein 1. Retrieved from https://www.uniprot.org/uniprotkb/P17690/ entry. Accessed February 7, 2024

51. Data base «UniProt Protein Database», Aldehyde dehydrogenase 1A1. Retrieved from https://www.uniprot.org/uniprotkb/P48644/entry. Accessed February 7, 2024

52. Data base «UniProt Protein Database», Leucine-rich gliomainactivated protein 1. Retrieved from https://www.uniprot.org/uniprotkb/Q5E9T6/entry. Accessed February 7, 2024

53. Data base «UniProt Protein Database», 2-hydroxyacyl-CoA lyase 2. Retrieved from https://www.uniprot.org/uniprotkb/A6QQT9/entry. Accessed February 7, 2024

54. Szymandera-Buszka, K., Waszkowiak, K., Jędrusek-Golińska, A., Hęś, M. (2020). Sensory analysis in assessing the possibility of using ethanol extracts of spices to develop new meat products. Foods, 9(2), Article 209. https://doi.org/10.3390/ foods9020209

55. Šojić, B., Milošević, S., Savanović, D., Zeković, Z., Tomović, V., Pavlić, B. (2023) Isolation, bioactive potential, and application of essential oils and terpenoid-rich extracts as effective antioxidant and antimicrobial agents in meat and meat products. Molecules, 28(5), Article 2293. https://doi.org/10.3390/molecules28052293