TC and MF Leaves as Natural Alternatives

Abstract

With increasing interest in bio-functional properties of foods, particularly meat-derived bioactive peptides, as well as the plant-derived phytochemicals on lifestyle-related diseases, a common research field has been expanded in recent years. The aim of this research was to examine how the addition of culinary plants known as Thymus capitatus [TC] and Micromeria fruticosa [MF], may enhance the biological and physicochemical properties of beef burgers. Fine powders of TC and MF dried leaves were mixed with burgers [1.5 and 3% {w/w}], then the samples were stored separately at 4 degrees C/7 days and -18 degrees C/40 days. Data suggested the occurrence of protein-polyphenol polymerization [PPP] was obvious in beef burgers treated with TC and MF causing a remarkable reduction in the protein solubility. SDS-PAGE data showed that sarcoplasmic proteins were affected more than the myofibrillar proteins, especially the samples stored at 4 degrees C. IC50 values of the antihypertensive activities in the herb-treated burgers were significantly higher than the control group. However, hydrolysates of TC- and MF-treated burgers exhibited statistical higher antioxidant capacities than the baseline and control samples. Findings of the current study indicate that the utilization of TC and MF leaves in the meat industry could be regarded as a natural and healthy alternative to synthetic antioxidant preservatives, as well as a nutraceutical compound for various uses.