**4. Application of plant extracts with antioxidant activity in food processing**

In **Table 5**, a list of some applications of plant extracts in food processing will be presented, highlighting its use in conservation processes improvement and shelf life extension.

**Antioxidant Application Concentration Results Refs.**

67%.

The antioxidant activity of bearberry have allowed a significant decreasing in lipid oxidation compared to control under refrigeration conditions, the effect being greater in raw meats than in cooked ones. Likewise, it has been reported that bearberry did not generate differences in color, taste, texture and juiciness.

Plant Extracts as Antioxidant Additives for Food Industry http://dx.doi.org/10.5772/intechopen.75444

By using pomegranate powder in hamburgers preparation and refrigerating them for a period of 15 days, a greater reduction of TBARS values was observed in comparison with BHT control (68%). Likewise, it was determined that pomegranate powder and pomegranate juice powder have little effect on sensory or quality attributes when used in concentrations of 5–20 mg equivalents of phenolic tannic acid/100 g of meat. Similar results have been obtained in raw goat meat, where the reduction was

It has also been reported that the use of blueberry powder juice at 0.32% in turkey meat and cooked pork meat, have allowed to inhibit the lipid oxidation almost 10 times compared to control. This is attributed to the fact that this fruit has a high concentration of phenolic compounds (158.8 μmol of total phenols/g of dry weight) and especially of anthocyanins, which can

The extract delayed the initial oxidation of lipids and the effect was dose dependent, likewise it was determined that inhibited the generation of molecules responsible for unwanted odors. The extract did not have significant inhibitory effects on the enzymatic

The oil conservation tests were carried out under accelerated conditions (72 h at 70°C) evaluating the action of natural extracts and synthetic antioxidants on the change in the peroxide value of the oils. It was observed that the action associated with an increasing in the peroxide index varied as follows: TBHQ> potato

peel extract> BHT = sugar beet pulp> BHA.

penetration during treatment.

antioxidants.

The study confirmed the potential of osmotic treatments for food development that incorporate functional ingredients such as antioxidants in a successful manner. It was observed that molecular weight of the phenolic compounds limits their

The protective effect of the extract against lipid oxidation of frozen raw chicken meat stored at freezing conditions (−18°C) was demonstrated. There were some differences in the color of the cooked product and its aroma, however these results were not very different from those obtained using synthetic

inhibit the oxidation of lipids.

hydrolysis of lipids.

[89]

105

[90]

[91, 92]

[93]

[94]

[95]

[96]

(80–1000 g/g of meat).

10 mg of phenolic equivalents of tannic acid/100 g in fresh chicken

Blueberry powder juice at 0.32%

Extract of lotus seed epicarp 0.1 and 0.2%

5, 10, 50, 100 and 200 ppm

60 mg of total phenolic compounds/ (PC)/kg of meat

Bearberry and grape seeds

Pomegranate Additive in

Blueberry Turkey

Lotus flower Conservation

Potato peel and sugar beet pulp

Wastes from wine

Grape Osmo-

Additive in raw and cooked pork meat patties

cooked chicken burgers

conservation and cooked pork

of Cantonese Chinese sausage

Oxidation control of sunflower oil and soybean oil

dehydrated foods

Oxidation control of frozen raw chicken meat

Other applications can be found in the works developed in food matrices that include meats, oils, fruits, vegetables and cereal products [106].



**4. Application of plant extracts with antioxidant activity in food** 

highlighting its use in conservation processes improvement and shelf life extension.

oils, fruits, vegetables and cereal products [106].

Proportion of the natural additive (0.25, 0.5 and 1%, respectively)

Proportion of the natural additive

20%

In **Table 5**, a list of some applications of plant extracts in food processing will be presented,

Other applications can be found in the works developed in food matrices that include meats,

**Antioxidant Application Concentration Results Refs.**

During the storage period (45 days), a decreasing in phenolic content (17.8–36.2%) was observed in the additive used to make the packaging and a decreasing in the peroxide value of the three evaluated formulations in comparison with controls. The protective effect of natural additive was established, since the one that underwent the oxidation processes was the additive and not the palm oil. The results were directly proportional to the used concentration. The incorporation of this natural additive did not change the mechanical and barrier properties of the containers.

During the storage period (45 days) under accelerated oxidation conditions (63% UR/30°C), the total polyphenol losses in the films (40% total loss) correlated with a lower increase in the peroxide value of the packaged product, demonstrating, in such way, instead of the product, the packaging compounds were those that underwent the oxidation processes. The yerba mate extract did not alter the mechanical

and barrier properties of the films.

0.05 and 0.1% The extract of grape seed has been shown to have

Prune extract showed antioxidant properties in products such as irradiated turkey, precooked pork sausage and roasted meat. However, in slices of ham the results were not adequate due to an increasing in cooking loss, values of cutting force and redness. The sensory quality of products derived from meat and poultry treated with prune products presented minimal differences with respect to untreated products.

an antioxidant potential 20 and 50 times higher than vitamin E and vitamin C, respectively. Numerous studies concluded that is an effective antioxidant for the preservation of raw and cooked pork. Likewise, it has been determined that the use of ActiVin (extract of grape seed) at 1.0% in minced meat, inhibits TBARS values by 92%. Likewise, it was established that low concentrations of grape seed extract, ≤0.2%, do not present adverse effects on sensory characteristics such as color, odor and taste, while concentrations higher than 1% affected the color of the finished products.

[85]

[86]

[87]

[88]

**processing**

104 Antioxidants in Foods and Its Applications

Achiote Biodegradable

Yerba Mate Biodegradable

Prune Conservation

Grape Meat

of meat products

conservation

container for palm oil

container for palm oil


**5. Conclusions**

Mango shell extract

*Campomanesia lineatifolia*

Stability of pork meatballs stored at 4°C.

Enzymatic browning control of potato

**Author details**

**References**

217-233

and María Patricia Chaparro-González

La Salle, Bogotá, DC, Colombia

\*Address all correspondence to: lupabon@unisalle.edu.co

The compiled information in this work demonstrates the need to continue developing techniques for the extraction of phenolic compounds with antioxidant activity from plant species in order to improve the obtained yields, have greater control over the extracts composition and their mechanism of action, to facilitate their implementation in food industry, where they can find great acceptance due to their natural character and their properties to lessen the

**Antioxidant Application Concentration Results Refs.**

During storage, the amount of phenolic compounds added to the product decreased slightly, while the lipid oxidation increased slightly. Mango shell extracts showed greater efficiency in the control of lipid oxidation against other extracts such as santol and rambutan. It was also determined that the treatments that included mango shell extract presented lower rancidity than control (without addition of antioxidants) after 10 days of storage. Mango extract applied at 0.2% (v/w) in pork meatballs showed the greatest effectiveness against lipid oxidation.

Plant Extracts as Antioxidant Additives for Food Industry http://dx.doi.org/10.5772/intechopen.75444

A decreasing in the speed change of the color parameter "L", corresponding to the brightness, had achieved by extract addition. The potatoes treated with the extract, presented a lower darkening than potatoes that were not treated during storage at 5°C

and 55% of relative humidity.

[104]

107

[105]

0.05, 0.10, 0.15 and 0.20% (v/w)

Potato immersion in a extract solution of 0.5, 1 and 1.5%, respectively

**Table 5.** Applications of plant extracts with antioxidant activity in food processing.

Ludy C. Pabón-Baquero\*, Ángela María Otálvaro-Álvarez, Margarita Rosa Rendón Fernández

Programa de Ingeniería de Alimentos y Departamento de Ciencias Básicas, Universidad de

[1] Proteggente A, Pannala A, Paganga G, Van Buren L, Wagner E, Wiseman S, Van de Put F, Dacombe C, Rice-Evans C. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radicals Research. 2002;**36**(2):

impact of diseases attributed to the oxidation processes proper to human organism.


**Table 5.** Applications of plant extracts with antioxidant activity in food processing.
