AUTHOR=Khalid Muhammad Zubair , Saima Hafiza , Nadeem Muhammad Tahir , Saeed Kanza , Arshad Muhammad Sajid , Khalid Waseem , Rafique Hamad , Fatima Muqaddas , Alsulami Tawfiq , Alzahrani Abdulhakeem 

TITLE=Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=Volume 8 - 2024

YEAR=2024

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2024.1472110

DOI=10.3389/fsufs.2024.1472110

ISSN=2571-581X

ABSTRACT=The demand for clean label products continues to rise as consumers increasingly prioritize natural and transparent ingredient lists. Natural substances are generally thought to be safe for consumption by consumers. The current study was focused on development of clean label ostrich meat patties with Chenopodium album extract and its storage stability study. To prepare C. album extract microwave assisted extraction (MAE), ultrasound assisted extraction (UAE) was used. Ostrich meat patties were prepared with different combinations of extract (1% UAE, 2% UAE, 1% MAE, 2% MAE, 0.5% UAE+0.5% MAE and 1% UAE + 1% MAE). Highest pH was observed for MAE in T3 at 14th day (6.19±0.03). The L* value of was observed from 39.12±1.09 to 44.00±1.1. The a* and b* value of ostrich meat patties decreased as storage intervals passed. After 14th day of storage, overall best results were attained from 2% UAE (T2), the lowest TBRAS, POV and TVBN reading was recorded for T2 (0.74±0.02 MDA/kg, 0.56±0.01 meq peroxide/kg, and 6.28±0.40 mg/100 mL, respectively). By the end of storage study, the lowest TMC and coliform count was recorded for T2 (8.08±0.03and 4.97±0.05 cfu/mL, respectively). The highest values for TPC, DPPH, FRAP and ABTS assay was of T2, at the end of storage study (122±0.28 mg GAE/ 100g, 73±0.27%, 5.9±0.01 mmol FSE / 100g and 83±0.08 mmol/L, respectively.). The current study concludes that UAE extract of C. album incorporated in ostrich meat patties manifests better safety, quality and storage stability. Implementation of clean label strategies can facilitate the food manufacturers to align with consumer preferences for product transparency and sustainability while ensuring product safety and quality.