Antioxidant activity of plant-derived extracts as assessed through dietary supplementation of chicken diets and via active packaging applications employing commercial chicken packaging formats
Mohd Razali, Noorul Syuhada
University College Cork
Phenolic compounds, antioxidant activity (in vitro and in chicken muscle homogenates) and antimicrobial activity of grape seed (GS) extract and two mixtures of grape seed, olive leaf and sweet chestnut bark (GS/OL/CB1 and GS/OL/CB2) extracts were examined. Both extract mixtures contain diverse phenolic compounds and possessed greater (p< 0.05) antioxidant activities than GS alone. Both extract mixtures exhibited moderate antimicrobial activities against Gram positive bacteria. Chicken diets were supplemented with GS extracts (100, 200 and 300 mg/kg) and extract mixtures (50 mg/kg) for 35 days pre-slaughter. Quality parameters of fresh chicken breast meat stored in aerobic and modified atmosphere packaging (MAP) (40% C02 : 60% N2) at 4°C were compared to controls. GS-enriched diets inhibited lipid oxidation in chicken breast (300 mg/kg) and thigh (100 mg/kg) muscle homogenate systems. Supplementation did not influence the antioxidant status of blood plasma, lipid stability of chicken organs, proximate composition of chicken breast and thigh muscles and the majority of shelf-life parameters of chicken breast meat. GS extract (300 mg/kg) improved the sensorial attributes of chicken breast meat in both packaging condition. The effect of GS-enriched diets on the shelf-life parameters of cooked chicken breast and thigh meat patties stored in aerobically and in MAP (40% CO2 : 60% N2) at 4°C was evaluated. GS-supplementation reduced the redness of cooked chicken breast and thigh patties stored in both packaging treatments. Dietary supplementation decreased the levels of lipid oxidation in cooked chicken patties and improved sensory qualities of cooked chicken patties stored in both packaging treatments. The ability of both extract mixtures to improve the shelf-life parameters of cooked chicken breast stored in aerobic and MAP (40% CO2 : 60% N2) at 4°C, in comparison to tea catechin (TC) pads and films (positive control) was examined. TC, GS/OL/CB1 and GS/OL/CB2 active pads (1.9 and 3.8 mg/cm2 ) and films (0.7 and 1.5 mg/ml) were developed and characterised. Both active pads and films improved the lipid stability of cooked breast meat during refrigerated storage.
Antioxidant , Active packaging , Plant-derived extracts , Lipid oxidation , Shelf-life
Mohd Razali, N. S. 2019. Antioxidant activity of plant-derived extracts as assessed through dietary supplementation of chicken diets and via active packaging applications employing commercial chicken packaging formats. PhD Thesis, University College Cork.