Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products |
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| Authors: | Mikel Garcí a-Iñ iguez de Ciriano,Sheyla Rehecho,Maria Isabel Calvo,Rita Yolanda Cavero,Í ñ igo Navarro,Iciar Astiasará n,Diana Ansorena |
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| Affiliation: | 1. Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain;2. Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain;3. Department of Plant Biology (Botany), Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain;4. Department of Chemistry and Soil Science, Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain |
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| Abstract: | Previous work pointed out the possibility to enhance the nutritional value of meat products using long chain ω − 3 PUFA enriched emulsions. Oil-in-water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as functional ingredient were stabilized with BHA (butylhydroxyanisol) or with a lyophilized water extract of Melissa officinalis L. (Lemon balm). The lipid profile of the oil mixture showed a high amount of DHA (31.7%), oleic (25.4%) and α-linolenic acid (12.7%) resulting in a very low ω − 6/ω − 3 ratio (0.12). The lyophilized extract of M. officinalis showed a high antioxidant activity (being 62 ppm of the lyophilized water extract of Melissa equivalent to 200 ppm of BHA, using the DPPH assay as reference), and high total phenolic content. Studying the oxidation process in the emulsions during 15 days at room temperature, it could be concluded that this extract was as efficient as BHA in order to control the thiobarbituric acid reactive substances (TBARS) formation. |
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| Keywords: | Functional meat products PUFA Lipid oxidation Lemon balm Phenolic compounds |
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