Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract-Complex Characterization

Area of Science:

• Food Science
• Nutritional Science
• Herbal Medicine

Background:

• Increasing lactation problems necessitate healthy lifestyle interventions for breastfeeding women.
• Lemon balm (Melissa officinalis L.) and wild thyme (Thymus serpyllum L.) possess antioxidant, antimicrobial, and potential lactogenic properties.
• Meat products offer a viable matrix for incorporating functional herbal ingredients.

Purpose of the Study:

• To develop and characterize functional meatballs enriched with lemon balm and wild thyme extracts.
• To evaluate the impact of different thermal processing methods on the quality of these functional meatballs.
• To assess the phytochemical profile and consumer acceptance of the developed products.

Main Methods:

• Meatballs were prepared using pork, turkey, and beef, with 6% aqueous extracts of lemon balm and wild thyme.
• Two thermal processing methods were employed: hot air convection (180 °C) and steam convection (94 °C).
• Characterization included phytochemical analysis (total polyphenols, flavonoids), FT-IR spectroscopy, and sensory evaluation by consumers.

Main Results:

• Phytochemical analysis confirmed the presence of polyphenols (2.69 ± 0.02 mg AG/g dw) and flavonoids (3.03 ± 0.24 mg EQ/g dw) in the extracts.
• FT-IR analysis identified key compounds like trans-anethole and estragole, indicating the preservation of herbal bioactives.
• All meatball variants achieved consumer acceptance scores above 5.5 on a 9-point scale.

Conclusions:

• Meatballs enriched with lemon balm and wild thyme extracts are a promising functional food product.
• The selected herbs retain their beneficial phytochemicals after thermal processing, suggesting potential health benefits.
• Further research, including human trials, is warranted to confirm the lactogenic effects and overall health advantages of these functional meatballs.