Synergistic Effects of Natural Antioxidants from Plant Extracts Acerola, Rosemary, and Olive in Beef Patties

An increasing consumer trend towards “clean-label” foods (products with few easily understandable ingredients) is becoming more prevalent as consumers prioritize transparency, health, and natural ingredients in their food choices. “Clean-labels” may refer to the absence or reduction of a certain ingredient perceived as harmful (for example, sugar-free). In this context, the use of natural antioxidants as an alternative to food preservation has been of growing interest as consumers become more informed about the potential health hazards of synthetic additives, particularly in meat. The use of natural antioxidants could provide synergistic benefits for the overall quality and shelf-life of the meat. Beef patties, a commonly consumed type of ground meat, undergo oxidative changes and develop rancidity more rapidly than an intact muscle. Sample beef patties were formed and used to test the blend of plant extracts namely, acerola, rosemary, and olive (ARO) at 0.4% concentration in comparison to negative (NC) and positive controls (PC) in determining the shelf-life and overall quality. The Direct Analysis in Real Time – High-Resolution Mass Spectrometry (DART-HRMS) was used to identify the bioactive compounds in individual plant extracts. Results showed the presence of several detected compounds with antioxidative properties and few antimicrobial effects. Focusing on the antioxidant activity and its effect on shelf-life, lipid oxidation analyses, measuring the peroxide values (PV) and thiobarbituric acid reactive substances (TBARS) values, were conducted. Additionally, photo-oxidation through color assessment, and the pH measurement per time point were determined to evaluate shelf-life. Results showed that beef patties with ARO significantly delayed the oxidation rate, both lipid and photo-oxidation. The ARO blend exhibited the lowest pH and most prolonged the redness of patties throughout the period, attributed to the presence of organic compounds. Moreover, ARO was observed to delay microbial growth due to its antimicrobial properties compared to the controls, suggesting its effectiveness in preventing microbial spoilage. Furthermore, sensory analysis was performed to test the overall acceptability of the ARO treated and untreated beef burgers. The ARO treated burgers were perceived as the most acceptable among the panel of judges. Therefore, the formulated blend of plant extracts could be a natural solution for preserving meat.