COMPOSITIONS AND METHODS FOR COLOURING OR PROTECTING MEAT COLOUR

BACKGROUND OF THE INVENTION

[0001] The Labiatae family includes rosemary, sage, lemon balm, oregano, savory, mint, thyme and others. The main active ingredients in the extracts of plants from the Labiatae family are carnosic acid, carnosol, rosmarinic acid and derivatives thereof. Carnosic acid and carnosol are oil- soluble active ingredients, and rosmarinic acid is a water-soluble active ingredient. The oil-soluble extract of plants of the Labiatae family contains between 0-100 wt. % of carnosic acid and between 0-20 wt. % of carnosol. The-water soluble extract of plants of the Labiatae family contains between 0-100 wt. % of rosmarinic acid.

[0002] Acerola, also known as barbados cherry, is the edible fruit of Malpighia glabra, of the genera Bunchiosa and Malpighia of the family Malpighiaceae. The main antioxidative active ingredient in the acerola extract is ascorbic acid. Extracts with various contents of ascorbic acid are available on the market, wherein the concentration of the ascorbic acid is usually from 17 to 30 %.

[0003] Meat and meat products are subjected to colour change, microbiological decay and fat oxidation, which result in a changed taste, smell and colour. They also lose their nutritional value. In order to prevent or reduce the decay process, various synthetic additives are used as antioxidative and/or microbiological agents. These synthetic additives are ascorbic acid and salts thereof, isoascorbic acid and salts thereof, sodium acetate and others.

[0004] Natural antioxidative and/or antimicrobiological agents can be used as alternatives to the synthetic compounds and have the advantages of being used by the quantum satis principle, and further they are natural and have a Generally Recognized As Safe (GRAS) status.

[0005] There is a need to find compositions that are based on natural ingredients that will be efficient in protecting the colour or colouring meat products. It will be beneficial if those compositions will further have antioxidative and/or antimicrobial properties. SUMMARY OF THE INVENTION

[0006] In an embodiment of the invention, there is provided a method of protecting the colour of meat and meat products comprising the step of contacting the meat or the meat product with a composition comprising an acerola extract. [0007] In some embodiments of the invention, the composition includes ascorbic acid in an amount of between 0.01-30 wt% optionally between 15-25 wt%. [0008] In some embodiments of the invention, the composition further comprises an extract of a plant of the Labiatae family, which may be rosemary.

[0009] In some embodiments of the invention, the amount of rosmarinic acid in the composition is between 0.01 wt% to 50 wt% optionally between 0.5 wt% to 5 wt%.

[00010] In some embodiments of the invention, the amount of carnosic acid in the composition is between 0.01 wt% to 50 wt% optionally between 0.5 wt% to 5 wt%. [00011] In some embodiments of the invention, the composition further comprises beetroot extract or anthocyanins derived from a natural source. The amount of betanin or the anthocyanins in the composition is, in some embodiments, between 0.05-10 wt%.

[00012] In some embodiments of the invention, the composition further comprises beetroot extract or anthocyanins derived from a natural source. In some embodiments of the invention, the amount of the betanin or the anthocyanins in the composition is between 0.05-10 wt%.

[00013] In some embodiments of the invention, the composition comprises an emulsifier, In some embodiments the emulsifier is CITREM. In some embodiments the composition further comprises red paprika oieoresin, CITREM emulsifier or a combination thereof.

[00014] According to some embodiments of the invention, there is provided a method of preventing oxidation and/or microbial spoilage of meat and meat products comprising the step of contacting the meat or the meat product with a composition comprising acerola extract and rosemary extract or beetroot extract or a combination of rosemary extract or beetroot extract.

[00015] In some embodiments of the invention, the composition further comprises an emulsifier, or colouring agent or a combination thereof. [00016] In some embodiments of the invention, there is provided a composition comprising acerola extract, and rosemary extract or beetroot extract or anthocyanins or a combination thereof.

[00017] In some embodiments of the invention, the composition of the invention comprises 0.1-30 % of ascorbic acid and 0-50 wt% of carnosic acid and/or 0-50 wl% of rosmarinic acid and/or 0-5 wP/o of betanin and/or 0-20 wt% of anthocyanins.

[00018] In some embodiments of the invention, there is provided a composition comprising 17-30 wP/o of ascorbic acid and 0-2 wl% of carnosic acid and/or 0-2 wt% of rosmarinic acid and/or 0-0.20 wt% of betanin and/or anthocyanins. [00019] In some embodiments of the invention, there is provided a composition comprising a rosemary extract, acerola extract and beetroot extract, wherein the beetroot extract is stabilised by an addition of EDTA and/or paprika oleoresin and/or acerola extract. The final concentration of active components in the composition is optionally 0.5-2.00wt. % of rosmarinic acid and/or 10-20 wt. % of ascorbic acid and/or 0.1-1.0 wt. % of EDTA and/or 0.2-3.00 wt. % of paprika oleoresin and/or 0.01- 0.6 wt. % of betanin.

[00020] In some embodiments of the invention, the final concentration of active components in the composition is 1.00 wt. % of rosmarinic acid and/or 15.50 wt. % of ascorbic acid and/or 0.36 wt. % of EDTA and/or 0.86 wt. % of paprika oleoresin and/or 0.11wt. % of betanin.

[00021] According to some embodiments of the invention, the total concentration of the ascorbic acid and/or carnosic acid and/or rosmarinic acid and/or betanin and/or anthocyanins in the meat or meat product after the administration of the composition is at least 1 ppm.

DETAILED DESCRIPTION OF THE INVENTION

[00022] In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those skilled in the art that the present invention may be practiced without these specific details. In other instances, well-known methods, procedures, and components have not been described in detail so as not to obscure the present invention.

[00023] In an embodiment of the invention there is provided a method of protecting the colour of meat and meat products and/or fish and fish products comprising the step of contacting the meat or the meat product with a composition comprising acerola extract. As can be seen in Example 1 , the addition of Acerola extract to a sample of minced beef meat preserved the red colour of the meat for up to six days.

[00024] According to some embodiments of the invention, the amount of the ascorbic acid in the composition before being added to the meat is between 0.01-30 wt%.

[00025] According to some embodiments of the invention, the amount of the ascorbic acid in the composition before being added to the meat is between 2-27 wt%. [00026] According to some embodiments of the invention, the amount of the ascorbic acid in the composition before being added to the meat is between 7-27 wt%. [00027] According to some embodiments of the invention, the amount of the ascorbic acid in the composition is between 15-25 wt%.

[00028] In some embodiments of the invention, the composition further comprises an extract of a plant of the Labiatae family, which may be, without being limited, rosemary, sage, lemon balm, oregano, savory, mint or thyme extract. In some embodiments of the invention, the additional extract is a rosemary extract. As can be seen, the effect of the combination of the acerola extract and the rosemary extract on the meat colour resulted in a longer preservation of the meat colour in comparison to the colour preservation of the acerola extract alone.

[00029] In an embodiment of the invention, the amount of rosmarinic acid in the composition is between 0.01 wt% to 50 wt%.

[00030] In other embodiments of the invention, the amount of rosmarinic acid in the composition is between 0.5 wt% to 5 wt%.

[00031] In some embodiments of the invention, the amount of carnosic acid in the composition is between 0.01 wt% to 50 wt%. [00032] In some embodiments of the invention, the amount of carnosic acid in the composition is between 0.5 wt% to 5 wt%.

[00033] In some embodiments of the invention, the composition further comprises (in addition to the acerola extract and/or the rosemary extract a beetroot extract. As can be seen from Examples 3 and 4, the addition of the beetroot extract results in a longer preservation of the meat colour.

[00034] In some embodiments of the invention, the composition including the beetroot extract comprises betanin in an amount of between 0.005-10 wt%. In some embodiments of the invention, the amount of betanin in the composition is between 0.1-5 wt%. In some embodiments of the invention, the amount is between 0.13-0.17 wt%. In some embodiments of the invention, the amount is between 0.005-0.17 wt%. In some embodiments of the invention, the amount is between 0.05- 0.17 wt%.

[00035] In some embodiments, the composition may further comprise an emuisifier, such as for example, the CITREM emuisifier. In some embodiments of the invention, colouring agents are added, such as without being limited, red paprika. In some embodiments, a combination of emuisifier, which may be CITREM, is added together with a colouring agent which may be red paprika. [00036] As can be seen in the Examples section, the compositions of the invention are further characterized by antioxidative and/or antimicrobial properties. Accordingly, in some embodiments of the invention, the invention further provides a method of preventing oxidation and/or microbial contamination of meat and meat products comprising the step of contacting the meat or the meat product with a composition comprising acerola extract and rosemary extract or beetroot extract or paprika oleoresin or a combination of rosemary extract and beetroot extract and/or paprika oleoresin.

[00037] In some embodiments of the invention, there is provided a composition comprising acerola extract, and rosemary extract or beetroot extract or a combination of rosemary extract and beetroot extract.

[00038] In some embodiments of the invention, there is provided a composition comprising acerola extract, and rosemary extract or beetroot extract or paprika oleoresin or a combination of rosemary extract and beetroot extract and paprika oleoresin.

[00039] In some embodiments of the invention, the composition comprises 0.1-30 % of ascorbic acid and 0-50 wl% of carnosol acid and/or 0-50 wf½ of rosemary acid and/or 0-5 \ % of betanin or anthocyan. [00040] In some embodiments of the invention, the composition comprises 17-30 wt% of ascorbic acid and 0-2 wt% of carnosol acid and/or 0-2 wt% of rosemary acid and/or 0-0.20 wt% of betanin.

[00041] In some embodiments of the invention, there is provided a composition comprising a rosemary extract, acerola extract and beetroot extract, wherein the beetroot extract is stabilised by an addition of EDTA and/or red paprika oleoresin and/or acerola extract. According to some embodiments of the invention, the final concentration of the following components in the mixture is 0.5-2.00wt. % of rosmarinic acid, 10-20 wt. % of ascorbic acid, 0.1-1.0 wt. % of EDTA, 0.2-3.00 wt. % of red paprika oleoresin and 0.01-0.6 wt. % of betanin. According to some embodiments of the invention the final concentration of the following components in the mixture is 1.00 wt. % of rosemary acid, 15.50 wt. % of ascorbic acid, 0.36 wt. % of EDTA, 0.86 wt. % of paprika oleoresin and 0.11wt. % of betanin.

[00042] According to some embodiments of the invention, the total amount of the active ingredients in the meat or meat product after the administration to the meat or meat product is at least 1 ppm. In some embodiments, the amount of ascorbic acid and/or carnosic acid and/or rosmarinic acid and/or betanin and/or anthocyan in the meat or meat product after the administration of the composition of the invention is at least 1 ppm. [00043] According to some embodiments of the invention, the composition is characterized by meat colour preservation properties.

[00044] According to some embodiments of the invention, the composition is characterized by antioxidation properties.

[00045] According to some embodiments of the invention, the composition is characterized by antimicrobial properties. [00046] In some embodiments of the invention, the invention provides a synergistic mixture based on extracts of plants of the Labiatae family and/or acerola extract and/or natural red colourings, such as a beetroot extract and/or natural yellow colourings, such as paprika colour. In some embodiments of the invention, the natural red colourings may be derived from any plant material containing red colouring, such as grapes, carrot, radish, red cabbage, goji, acai, beetroot etc. In some embodiments of the invention, the natural red colouring, is anthocyanin.

[00047] In some embodiments of the invention, red paprika oleoresin and/or carrot extract and/or curcuma extract and/or saffron extract is optionally added to the natural red colouring agent, which may be a beetroot extract. In some embodiments, the mixture of colourings is stabilized by an addition of rosemary extract and/or CITREM emulsifier and/or citric acid and/or ascorbic acid and/or acerola extract and/or dog rose extract and/or tocopherols (mixed or individual isomers) and/or lemon extract and/or green tea extract and/or EDTA. The stabilised mixture of colourings may be used in some embodiments of the invention, for meat colouring, as a substitute of carminic acid and/or carmine.

[00048] In some embodiments of the invention, the composition further comprises a natural antimicrobial, such as green tea extract and/or extract of olive leaves and/or citrus extract and/or hops extract and/or carrot extract or any mixture thereof. [00049] The main active ingredients in the extracts of plants from the Labiatae family are carnosic acid, carnosol, rosmarinic acid and derivatives thereof. They have antioxidative activity as hydrogen atom donors. The main antioxidative active ingredient in the acerola extract is ascorbic acid and the main active ingredients of red colourings are anthocyanins. Betanin is the active ingredient in the beetroot extract and provides colouring to the meat.

[00050] To enhance the antimicrobiological activity of the mixture, green tea extract and/or extract of olive leaves and/or citrus extract and/or hops extract and/or carrot extract may be added to the composition. The green tea extract contains 0-100 % of epigallokatechin gallate, the extract of olive leaves contains 0-100 % of oleuropein, the citrus extract contains 0-100 % of common citrus bioflavonoids, the hops extract contains 0-100 % alpha and beta acids and carrot extract contains falcarindiol as the active ingredient. Further, edible salt, maltodextrin, dextrose as well as any other food permitted carrier and/or food permitted emulsifier and/or food permitted anticoagulant may be added to the composition.

[00051] Meat and/or meat products as well as fish and/or fish products that are treated with the composition of the invention preserve fresh, rose colour, texture, taste and fresh smell.

[00052] In some embodiments of the invention, a synergistic mixture of active ingredients based on the labiatae extract and/or acerola extract and/or natural red colourings is added to meat and meat products, fish and fish products in a concentration calculated that the total concentration of active ingredients (carnosol acid and/or rosemary acid and/or ascorbic acid and/or anthocyans and/or betanin) in the final product is at least 1 ppm (mg/kg). EXAMPLES

[00053] Reference is now made to the following examples, which together with the above descriptions illustrate some embodiments of the invention in a non limiting fashion.

[00054] The rosemary extract used in the following examples was prepared conventionally, i.e., by extracting rosemary with acetone, filtering and evaporating the solvent.

[00055] Acerola was prepared with evaporation of acerola fuit juice. EXAMPLE 1

[00056] 0.015 % of Rosemary extract containing 20 wt. % carnosic acid was added to the ground meat at a concentration, which corresponds to 30 ppm of carnosic acid. Three samples of the minced beef meat without additives (control) were also prepared. The samples were kept in plastic bags in a refrigerator at a temperature of 4°C. Pictures of the samples were taken with the camera Canon 350 D digital immediately after production and after 2, 6, 8 and 10 day of storage. [00057] After two days of storage, the meat samples without additives (control) lost the fresh red colour, whereas the sample containing rosemary extract preserved the meat colour for up to four days of storage.

EXAMPLE 2

[00058] Acerola extract containing 25 wt. % of ascorbic acid was admixed to three samples of minced beef meat in a concentration of 0.2 wt. % (corresponds to 500 ppm of ascorbic acid). Three samples of the minced beef meat without additives (control) were also prepared. The samples were kept in plastic bags in a refrigerator at a temperature of 4°C. Pictures of the samples were taken with the camera Canon 350 D digital immediately after production and after 2, 6, 8 and 10 day of storage.

[00059] After two days of storage, the meat samples without additives (control) lost the fresh red colour, whereas the sample containing 0.2 wt. % of acerola extract preserved the meat colour for up to six days of storage.

EXAMPLE 3

[00060] Rosemary extract containing 20 wt. % of carnosic acid was mixed with acerola extract containing 25 wt. % of ascorbic acid. The mixture (MIXTURE 1) was mixed well and ground. The final concentration of active components in the mixture was 1 wt. % of carnosic acid and 18.75 wt. % of ascorbic acid.

[00061] MIXTURE 1 was admixed to three samples of minced beef meat at a concentration of 0.3 wt. %, which corresponds to 30 ppm of carnosic acid and 563 ppm of ascorbic acid). Further, three minced beef meat samples with an addition of 0.2 wt. % of acerola extract and three samples of minced beef meat without additives were also prepared. The samples were kept in plastic bags in a refrigerator at a temperature of 4°C. Pictures of the samples were taken with the camera Canon 350 D digital and the TBA value was measured immediately after production and after 2, 6, 8 and 10 day of storage. A microbiological analysis of samples was performed after 10 days of storage.

[00062] After two days of storage, the meat samples without additives lost the fresh red colour, the sample containing 0.2 wt. % of acerola extract preserved the meat colour up to six days of storage and after eight days of storage the meat was partly grey. The samples with the addition of 0.3 wt. % of the MIXTURE 1 mixture preserved meat colour for up to six days of storage and after eight days of storage the meat slightly lost the fresh colour.

[00063] The samples with the addition of 0.3 wt. % of the MIXTURE 1 extended the fresh meat colour by 15 % in comparison to the sample with the addition of 0.2 wt. % of acerola extract, and by four times in comparison to the sample without additives.

[00064] The sample with the addition of MIXTURE 1 was shown to be oxidatively and microbiologically more stable compared to the sample without additives with respect to the measured oxidative changes (TBA value measuring a concentration of malonaldehyde as a secondary oxidation product) and the total count of microorganisms.

EXAMPLE 4

[00065] Rosemary extract containing 20 wt. % or carnosic acid was mixed with acerola extract containing 25 wt. % of ascorbic acid and beetroot extract containing 2.5 wt. % of betanin. The mixture (MIXTURE 2) was mixed well and ground. The final concentration of active components in the mixture was 1 wt. % of carnosic acid, 17.2 wt. % of ascorbic acid and 0.16 wt. % of betanin.

[00066] MIXTURE 2 was admixed to three samples of minced beef meat in a concentration of 0.2 wt. %, which corresponds to 20 ppm of carnosic acid, 344 ppm of ascorbic acid and 3 ppm of betanin. Further, three samples of minced beef meat were prepared with the addition of 0.2 wt. % of acerola extract, another three samples of minced beef meat were prepared with an addition of 0.3 wt. % of MIXTURE 1 (see Example 2) and three samples of minced beef meat without additives were prepared. The samples were kept in plastic bags in a refrigerator at a temperature of 4°C. Pictures of the samples were taken with the camera Canon 350 D digital and the TBA value was measured immediately after production and after 2, 6, 8 and 10 day of storage. A microbiological analysis of samples was performed after 10 days of storage.

[00067] After 2 days of storage the meat samples without additives lost the fresh red colour, the samples containing 0.2 wt. % of acerola extract preserved the meat colour up to six days of storage. After eight days of storage, the meat was partly grey. The samples with the addition of 0.3 wt. % of MIXTURE 1 preserved meat colour up to six days of storage, and after eight days of storage, the meat slightly lost the fresh colour. The sample with the addition of 0.2 wt. % of the MIXTURE 2 preserved the meat colour up to day eight of storage and after ten days of storing the meat was partly grey. The sample with the addition of 0.2 wt. % of the MIXTURE 2 extended the fresh meat colour by 10 % in comparison with the sample with the addition of 0.3 wt. % of the MIXTURE 1 by 33 % in comparison with the sample with the addition of 0.2 wt. % of acerola extract and by four and a half times in comparison with the sample without additives.

[00068] The samples with the addition of MIXTURE 1 and MIXTURE 2 were shown to be oxidatively and microbiologically more stable compared to the sample without additives with respect to the measured oxidative changes (TBA value measuring a concentration of malonaldehyde as a secondary oxidation product) and the total count of microorganisms.

EXAMPLE 5

[00069] Rosemary extract containing 80 wt. % of rosmarinic acid was mixed with acerola extract containing 25 wt. % of ascorbic acid and a beetroot extract containing 2.5 wt. % of betanin. The mixture (MIXTURE 3) was mixed welland ground. The final concentration of active components in the mixture was 1.50 wt. % of rosmarinic acid, 22.90 wt. % of ascorbic acid and 0.16 wt. % of betanin.

[00070] MIXTURE 3 was admixed to three samples of minced beef meat in a concentration of 0.2 wt. %. Further three samples of minced beef meat were prepared with an addition of 0.2 wt. % of acerola extract, three samples with an addition of 0.3 wt. % of the MIXTURE 1 mixture, three samples with the addition of 0.2 wt. % of the MIXTURE 2 mixture and three samples without additives were prepared. The samples were kept in plastic bags in a refrigerator at a temperature of 4°C. Pictures of the samples were taken with the camera Canon 350 D digital and the TBA value was measured immediately after production and after 2, 6, 8 and 10 day of storage. A microbiological analysis of samples was performed after 10 days of storage.

[00071] After 2 days of storage the meat sample without additives lost the fresh red colour, the sample containing 0.2 wt. % of acerola extract preserved the meat colour up to six days of storage and after 8 days of storage the meat was partly grey. The sample with the addition of 0.3 wt. % of the MIXTURE 1 preserved meat colour up to six days of storage, after eight days of storage the meat slightly lost the fresh colour. The sample with the addition of 0.2 wt. % of the MIXTURE 2 preserved the meat colour up to day 8 of storage and after 10 days of storing the meat was partly grey. The sample with the addition of 0.2 wt. % of the MIXTURE 3 preserved the meat colour up to day 8 of storing and the meat was partly grey after ten day of storing.

[00072] The sample with the addition of 0.2 wt. % of the MIXTURE 3 mixture behaved equally as the sample with the addition of 0.2 wt. % of the MIXTURE 2 mixture, which means that the water soluble rosmarinic acid and the oil soluble carnosic acid in combination with acerola extract and beetroot extract equally preserve the colour of fresh meat. The sample with the addition of 0.2 wt. % of MIXTURE 3 preserved the fresh meat colour by 10 % in comparison with the sample with the addition of 0.3 wt. % of the MIXTURE 1 mixture, by 33 % in comparison with the sample with the addition of 0.2 wt. % of acerola extract and by four and a half times in comparison with the sample without additives. [00073] The samples with the addition of MIXTURE 1 , MIXTURE 2 and MIXTURE 3 proved to be oxidatively and microbiologically more stable compared to the sample without additives with respect to the measured oxidative changes (TBA value measuring a concentration of malonaldehyde as a secondary oxidation product) and the total count of microorganisms. EXAMPLE 6

[00074] Beetroot extract was stabilised by the addition of rosemary extract containing 20 % of carnosic acid, rosemary extract containing 15 % of rosmarinic acid with an addition of CITREM emulsifier (citrate esters of mono- and diglycerides of fatty acids), red r oleoresin and acerola extract. The mixture (MIXTURE 4) was well stirred and ground The final concentration of active components in the mixture was 0.15 wt. % of rosemary acid, 0.20 wt. % of carnosol acid, 0.75 wt. % of ascorbic acid, 1.00 wt. % of CITREM emulsifier, 2.50 wt. % of red pepper oleoresin and 0.3 wt. % of betanin. MIXTURE 4 was admixed to three samples of minced beef meat in a concentration of 0.1 wt. %. Further, three samples were prepared for each of the following treatments: 0.2 wt. % of acerola extract, 0.3 wt. % of the MIXTURE 1 , 0.2 wt. % of the MIXTURE 2, 0.2 wt. % of the MIXTURE 3 and lastly three sample without additives were served as a control. The samples were kept in plastic bags in a refrigerator at a temperature of 4°C. Pictures of the samples were taken with the camera Canon 350 D digital and the TBA value was measured immediately after production and after 2, 6, 8 and 10 day of storage. A microbiological analysis of samples was performed after 10 days of storage.

[00075] After 2 days of storage the meat sample without additives lost the fresh red colour, the sample containing 0.2 wt. % of acerola extract preserved the meat colour up to six days of storage and after eight days of storage the meat was partly grey. The sample with the addition of 0.3 wt. % of the MIXTURE 1 preserved meat colour up to six days of storage, after eight days of storage the meat slightly lost the fresh colour. The sample with the addition of 0.2 wt. % of the MIXTURE 2 mixture preserved the meat colour up to eight days of storage and after 10 days of storing the meat was partly grey. The sample with the addition of 0.2 wt. % of the MIXTURE 3 mixture preserved the meat colour eight days 8 of storing and the meat was partly grey after ten days of storage.

[00076] The sample with the addition of 0.1 wt. % of the MIXTURE 4 preserved the meat colour up to eight days of storage and the meat was partly grey after 10 day of storing.

[00077] The sample with the addition of 0.1 wt. % of the MIXTURE 4 behaved equally as the samples with the addition of the MIXTURE 2 and MIXTURE 3, which means that the stabilised beetroot extract without an addition of acerola extract and water soluble/oil soluble rosemary extract equally preserve the colour of fresh meat as the mixtures of acerola extract, water soluble/oil soluble rosemary extract and non-stabilised betanin. The sample with the addition of 0.2 wt. % of MIXTURE 4 preserved the fresh meat colour by 10 % in comparison with the sample with the addition of 0.3 wt. % of the MIXTURE 1 mixture, by 33 % in comparison with the sample with the addition of 0.2 wt. % of acerola extract and by four and a half times in comparison with the sample without additives.

[00078] The samples with the addition of MIXTURE 1 , MIXTURE 2, MIXTURE 3 and MIXTURE 4 were proven to be oxidatively and microbiologically more stable compared to the samples without additives with respect to the measured oxidative changes (TBA value measuring a concentration of malonaldehyde as a secondary oxidation product) and the total count of microorganisms. A similar efficiency was reached if instead acerola extract ascorbic acid calculated for the same quantity of the active ingredient was added to beetroot extract.

EXAMPLE 7

[00079] Rosemary extract containing 80 wt. % of rosmarinic acid was mixed with acerola extract containing 25 wt. % of ascorbic acid and beetroot extract containing 0.3 wt. % of betanin. The beetroot extract was stabilised by an addition of EDTA, red paprika oleoresin and acerola extract. The mixture (MIXTURE 5) was mixed well and ground. The final concentration of active components in the mixture was 1.00 wt. % of rosmarinic acid, 15.50 wt. % of ascorbic acid, 0.36 wt. % of EDTA, 0.86 wt. % of red paprika oleoresin and 0.11wt. % of betanin.

[00080] MIXTURE 5 was admixed to three samples of minced beef meat in a concentration of 0.3 wt. %. Further, three samples of minced beef meat were prepared with the addition of each of the following treatments: 0.2 wt. % of acerola extract, 0.3 wt. % of MIXTURE 1 mixture, 0.2 wt. % of MIXTURE 2, 0.2 wt. % of MIXTURE 3, 0.3 wt. % of MIXTURE 4 and three sample without additives were served as control samples. The samples were kept in plastic bags in a refrigerator at a temperature of 4°C. Pictures of the samples were taken with the camera Canon 350 D digital and the TBA value was measured immediately after production and after 2, 6, 8 and 10 day of storage. A microbiological analysis of samples was performed after 10 days of storage.

[00081] After two days of storage the meat sample without additives lost the fresh red colour, the sample containing 0.2 wt. % of acerola extract preserved the meat colour up to six days of storage and after eight days of storage the meat was partly grey. The sample with the addition of 0.3 wt. % of the MIXTURE 1 mixture preserved meat colour up to six days of storage and after eight days of storage the meat slightly lost the fresh colour.

[00082] The sample with the addition of 0.2 wt. % of MIXTURE 2 preserved the meat colour up to eight days of storage and after ten days of storing the meat was partly grey. The sample with the addition of 0.2 wt. % of the MIXTURE 3 preserved the meat colour up to eight of storing and the meat was partly grey after 10 day of storing. The sample with the addition of 0.1 wt. % of MIXTURE 4 preserved the meat colour up to eight days of storage and after 10 days of storage the meat was partly grey. The sample with the addition of 0.3 wt. % of the MIXTURE 5 preserved the meat colour up to nine days of storage and after 10 days of storage the meat was partly grey. The sample with the addition of 0.3 wt. % of the MIXTURE 5 preserved the fresh meat colour by 13 % in comparison with the sample with the addition of 0.1 wt. % of the MIXTURE 4, by 13 % in comparison with the sample with the addition of 0.2 wt. % of the MIXTURE 3, by 13 % in comparison with the sample with the addition of 0.2 wt. % of the MIXTURE 2, by 29 % in comparison with the sample with the addition of 0.3 wt. % of the MIXTURE 1 , by 1.5-times in comparison with the sample with the addition of 0.2 wt. % of acerola extract and by five times in comparison with the sample without additives.

[00083] The samples with the addition of MIXTURE 1 , MIXTURE 2, MIXTURE 3, MIXTURE 4 and MIXTURE 5 proved to be oxidatively and microbiologically more stable compared to the sample without additives with respect to the measured oxidative changes (TBA value measuring a concentration of malonaldehyde as a secondary oxidation product) and the total count of microorganisms. rz EXAMPLE 8

[00084] Beetroot extract was stabilised by the addition of ascorbic and citric acid. The mixture (MIXTURE 6) was stirred well and ground. Final concentration of the main active component ascorbic acid in the mixture was 7.5 wt. %. MIXTURE 6 was added to meat products (frankfurters and parisier type sausages) in the following concentrations: 0.5 %, 1.0 %, 1.5 % and 2 %. Control samples without colourants and with 0.02 % carmine were also prepared.

[00085] The following ingredients were used to prepare meat emulsions, which in turn were used to prepare sausages and frankfurters: 45% pork meat (30 % shoulder, 15 % meat with cca 15 % fat), 25 % fat, 25 % ice/water, 2 % nitrite or vacuum salt and 0.3 % phosphates.

[00086] The sausages emulsions were prepared by mixing the ingredients in a food processor machine and placing the prepared emulsions in polyamide casings (diameter 60 mm). Once the casings were filled they were cooked in water at 80°C for 45 minutes (till core temperature 72-74°C) and cooled in ice water for 30 minutes.

[00087] The same emulsions were used for preparing the frankfurters; however, the emulsions were placed in natural lamb casings (diameter 22-24 mm). Once the casings were filled, they were cooked in water at 80°C for 20 minutes (till core temperature 72-74°C) and cooled in ice water 15 minutes.

[00088] Several samples of sausages emulsions which are then added to casings and cooled to form sausages were prepared:

Control Sample: a control sample without colourants;

Carmine Sample: a sample to which 0.02% carmine was added;

0.5% Sample: a sample to which 0.5% of MIXTURE 6 was added;

1.0% Sample: a sample to which 1.0% of MIXTURE 6 was added;

1.5% Sample: a sample to which 1.5% % of MIXTURE 6 was added; and

2.0% Sample: a sample to which 2.0% of MIXTURE 6 was added.

[00089] Further, six of the above samples (with the listed additives) were prepared with 2% nitrate salt and six were prepared with 2% vacuum salt. In addition, twelve similar frankfurter samples were prepared, using the same additives listed above. [00090] Once the above samples were prepared it was noted that the sausages prepared with nitrate salt have a more intensive pink colour in comparison to those prepared with vacuum salt (the control sample in both cases was practically white). Further, the higher the percentage of MIXTURE 6, the pinker the sausage became. It appeared also that MIXTURE 6 could be used to replace carmine in order to prepare sausages, even when using 1 % of MIXTURE 6, which is about the same colour as the Carmine Sample sausage.

[00091] The same results were achieved in the frankfurter samples, where the 1-1.5% MIXTURE 6 samples also proved to be alternatives to the use of carmine.

[00092] The methods and the results of Examples 1-8 are summarized in Table 1 below:

Table 1

concentration of active

components in the mixture

was 1 wt. % of carnosic

acid, 17.2 wt. % of

ascorbic acid and 0.16 wt.

% of betanin. (corresponds

to 20 ppm carnosic acid,

344 ppm of ascorbic acid

and 3 ppm betanin in

meat)

0.2 wt. % Rosemary extract + + + Partly of containing 80 wt. % of grey

MIXTURE rosmarinic acid was mixed

3 with acerola extract

containing 25 wt. % of

ascorbic acid and a

beetroot extract containing

2.5 wt. % of betanin. The

final concentration of

active components in the

mixture was 1.50 wt. % of

rosmarinic acid, 22.90 wt.

% of ascorbic acid and

0.16 wt. % of betanin.

(corresponds to 30 ppm of

rosmarinic acid, 458 ppm

of ascorbic acid and 3 ppm

betanin in meat)

0.1 wt. % Beetroot extract was + + + Partly of stabilised by the addition grey

MIXTURE of rosemary extract

4 containing 20 % of

carnosic acid, rosemary

extract containing 15 % of

rosmarinic acid with an

addition of CITREM

emulsifier (citrate esters of

mono- and diglycerides of

fatty acids), red paprika

oleoresin and acerola

extract. The final

concentration of active

components in the mixture

was 0.15 wt. % of

rosmarinic acid, 0.20 wt. %

of carnosic acid, 0.75 wt.

% of ascorbic acid, 1.00

wt. % of CITREM

emulsifier, 2.50 wt. % of

red paprika oleoresin and

0.3 wt. % of betanin.

(corresponds to 30 ppm of

rosmarinic acid, 20 ppm of

carnosic acid, 15 ppm of

ascorbic acid, 50 ppm of paprika oleoresin and 6

ppm betanin in meat)

0.3 wt. % Rosemary extract + + ++ Partly of containing 80 wt. % of The grey

MIXTURE rosmarinic acid was mixed colour

5 with acerola extract was

containing 25 wt. % of preserved ascorbic acid and beetroot for 9 extract containing 0.3 wt. days % of betanin. The beetroot

extract was stabilised by

an addition of EDTA,

paprika oleoresin and

acerola extract. The final

concentration of active

components in the mixture

was 1.00 wt. % of

rosmarinic acid, 15.50 wt.

% of ascorbic acid, 0.36

wt. % of EDTA, 0.86 wt. %

of paprika oloresin and

0.11wt. % of betanin.

(corresponds to 30 ppm of

rosmarinic acid, 465 of

ascorbic acid, 11 ppm

EDTA, 26 ppm of paprika

oleoresin and 3 ppm

betanin in meat)