Exploring the potential of Mon-Pu (Glochidion wallichianum) leaf extract as a natural antioxidant for Ligor chicken meat gel: Impact on gelation functionality and oxidative stability

Abstract

This study evaluated the antioxidant potential of Mon-Pu (Glochidion wallichianum Mull. Arg.) leaf extract (MPLE) as a natural antioxidant in Ligor chicken meat gels. The investigation focused on the impacts on gelation functionality and oxidative stability during refrigerated storage. MPLE with 21.16 mg/100 g of extractable phenolic compounds and antioxidant potency (DPPH^• scavenging activity, ABTS^•+scavenging activity, and ferric reducing antioxidant power (FRAP) at 2.79, 21.13, and 3.20 mmole TE/g, respectively) was applied during thermal-induced gel preparation at different concentrations (0 %, 0.01 %, 0.1 %, and 1 %) in comparison with 1 % gallic acid, a reported key phenolic compound in MPLE, based on the total weight of the meat sample. MPLE at concentrations of 0.1-1 % effectively reduced lipid oxidation in Ligor meat gel during storage. Additionally, MPLE at 0.1 % inhibited protein oxidation, preserving the physical and textural qualities of meat gels during processing and refrigerated storage. Notably, MPLE at 0.1 % proved to be the most beneficial, retaining gel properties, enhancing water-holding capacity, stabilizing color, and reducing oxidative degradation. These findings indicate that MPLE, at an optimal concentration of 0.1 %, has significant potential as a natural preservative, providing a safer and more effective alternative to synthetic additives for maintaining gel properties and preserving oxidative stability of chicken meat products, particularly Ligor chicken meat gel.

Keywords: Chicken; Gel; Meat preservation; Natural antioxidant; Oxidative stability.

Fig. 1

Appearances of fresh Mon-Pu leaves (a), dried Mon-Pu leaves (b), dried Mon-Pu leaf powder before extraction (c) and powder of Mon-Pu leaf extract (MPLE; d).

Fig. 2

Total extractable phenolic content, DPPH radical scavenging activity, ABTS radical scavenging activity, and ferric reducing antioxidant power (FRAP) of Mon-Pu leaf extract (MPLE). Bars represent standard deviations from triplicate measurements. GAE = gallic acid equivalent. TE = Trolox equivalent.

Fig. 3

Effect of Mon-Pu leaf extract (MPLE) at different levels and 1 % gallic acid (GA) on peroxidative value (PV) (a) and thiobarbituric acid reactive substances (TBARS) (b) of Ligor chicken meat gel during storage at 4 °C for 7 days. Bars represent the standard deviations from triplicate measurements. MDA = malondialdehyde.

Fig. 4

Effect of Mon-Pu leaf extract (MPLE) at different levels and 1 % gallic acid (GA) on the protein carbonyl content of Ligor chicken meat gel during storage at 4 °C for 7 days. Bars represent the standard deviations from triplicate measurements.

Fig. 5

Effect of Mon-Pu leaf extract (MPLE) at different levels and 1 % gallic acid (GA) on the whiteness of Ligor chicken meat gel during storage at 4 °C for 7 days. Gel discoloration is shown by a decrease in its whiteness. Bars represent the standard deviations from triplicate measurements.