Natural antioxidants from collard greens (Brassica oleracae var. acephala): effects on the storage stability and quality of meatballs

Synthetic antioxidants have been used to enhance the storage stability of meat by preventing lipid oxidation. However, concerns about their health risks and toxicity have led to increased interest in natural alternatives. Collard greens, known for their health benefits and appealing taste, are rich in bioactive compounds such as antioxidants, fiber, minerals, and vitamins. Their safety and nutritional profile make them ideal for use as preservatives or functional food ingredients in the food industry. This study evaluated the effects of collard greens extract (CGE) on the quality and storage stability of meatballs. Meatballs were formulated with CGE at 500 and 325 mg/kg and compared with those containing green tea extract (GTE) and a control group. The samples were stored under refrigeration, and oxidative stability was assessed over 30 days using TBARS. CGE demonstrated a significant lipid oxidation inhibitory effect comparable to GTE. Meatballs with 500 mg/kg of extract maintained significantly lower TBAR values ( P < 0.05) than control samples over one month, showing up to a 30% reduction in lipid oxidation. The addition of CGE significantly influenced the texture and cooking yields ( P > 0.05) and received positive sensory scores of the meatballs.