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Bioactivity of herb-enriched beef patties
Eileen Ryan1, S Aisling Aherne, Michael N O'Grady
1Department of Food and Nutritional Sciences, University College, Cork, Ireland.
Journal of Medicinal Food
|September 9, 2009
Summary
Sage and oregano extracts added to beef patties enhance antioxidant potential and cellular health. These herbs show bioactivity within meat products, suggesting their potential as functional ingredients for healthier consumer options.
Area of Science:
- Food Science
- Nutraceuticals
- Herbal Medicine
Background:
- Consumer demand for healthier meat products is increasing.
- Herbs like sage and oregano from the Lamiaceae family exhibit significant biological activities.
- These herbs are promising functional ingredients for meat product enrichment.
Purpose of the Study:
- To evaluate the bioactivity of beef patties enriched with sage or oregano extracts.
- To assess the impact of in vitro digestion on the functional properties of these enriched patties.
- To determine the effects of enriched meat micelle fractions on human intestinal cells.
Main Methods:
- Beef patties were enriched with sage or oregano extracts (1,200 microg/g).
- Patties underwent in vitro digestion, and resulting micelles were isolated.
- Micelles were applied to human intestinal Caco-2 cells to assess bioactivity, including antioxidant potential and cellular responses.
Main Results:
- Enriched patties showed significantly higher antioxidant potential (FRAP values) before and after digestion.
- Micelles from digested enriched patties increased cell viability.
- Sage and oregano micelles increased cellular reduced glutathione (GSH) and protected against GSH depletion.
Conclusions:
- Sage and oregano extracts retain bioactivity within a cooked beef matrix.
- Enriched meat products demonstrate enhanced antioxidant capacity and cellular protective effects.
- Herbal extracts like sage and oregano show potential as functional ingredients in meat products for health benefits.
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