The quest for food quality and safety is a cornerstone of food science research and industry practices. In today's world, where global meat consumption is on the rise due to demographic shifts, economic growth, and changing dietary preferences, the meat industry faces the formidable task of meeting consumer demands for high-quality, safe, and stable products. One of the critical challenges in the meat industry is lipid oxidation. This process significantly degrades the sensory qualities, nutritional value, and shelf life of meat, leading to substantial economic losses and posing health risks through harmful oxidation byproducts (Domínguez et al., 2019; Dave & Ghaly, 2011).
Historically, the meat processing industry has depended on synthetic antioxidants to combat the adverse effects of oxidation (Mani‑López et al., 2016; Rodil et al., 2012). However, growing consumer awareness about synthetic additives' safety and health implications has driven demand for natural alternatives (Feknous et al., 2023; Olvera-Aguirre et al., 2023). This shift reflects a broader societal movement towards more sustainable and health-conscious food production practices (Herrero et al., 2023; FAO, 2023).
Synthetic antioxidants and natural alternatives differ markedly in terms of safety and efficacy (Fadhil et al., 2023). While synthetic antioxidants are effective, their effectiveness and convenience come at a price. There's a growing debate regarding their safety and potential health implications (Thakur et al., 2019; Yu et al., 2021). Long-term intake has been linked to skin allergies, gastrointestinal issues, increased cancer risk, DNA damage, and premature aging (Muthukumar et al., 2020; Xie et al., 2023; Błaszczyk et al., 2013; Shahidi & Zhong, 2010). Compounds, such as sulfites, BHA, and BHT, have raised concerns due to their allergenic or carcinogenic properties, while others, like nitrates and nitrites, can form potentially harmful nitrosamines when exposed to high heat (Muthukumar et al., 2020; Xie et al., 2023). As a result, consumer apprehensions regarding consuming chemically treated food have led to a shift away from these compounds. Conversely, natural antioxidants are generally considered safe and increasingly preferred by consumers seeking clean-label products. Natural antioxidants, such as tocopherols, ascorbic acid, and rosemary extract, offer nutritional value, safety, and stability in food products (Feknous et al., 2023; Gutiérrez-Del-Río et al., 2021; Brewer, 2011; Pokorný, 2007). These compounds, rich in phenolics, vitamins, and carotenoids, not only act as antioxidants but also possess antimicrobial properties and influence food flavors and textures. Thus, choosing between synthetic and natural antioxidants hinges on safety, efficacy, consumer preferences, and regulatory guidelines.
Collard greens (Brassica oleracea var. acephala) stand out among the natural resources explored. This leafy vegetable, indigenous to East Africa, is rich in bioactive compounds like antioxidants, flavonoids, glucosinolates, and phenolics (Kuete, 2017). Phytonutrients in collard greens include phenols like caffeic and ferulic acid, flavonoids like quercetin and kaempferol, and glucosinolates like glucobrassicin and glucoraphanin as well as hydroxycinnamic acids (Velasco et al., 2011; Olsen, Aaby, & Borge, 2009). Kaempferol glycosides, acylgentiobiosides, and quercetin glycosides are the major phenolic antioxidants present, while derivatives of p-coumaric, ferulic, sinapic, and caffeic acid are some of the minor phytochemicals present (Lin & Harnly, 2009; Olsen, Aaby, & Borge, 2009; Picchi et al., 2020). Other phytonutrients in collard greens include indole-3-carbinol, diindolylmethane, sulforaphane, isothiocyanates, and carotenoids. Renowned for their culinary versatility and health benefits, collard greens present a promising solution to the meat industry's oxidation challenge (Kahlon et al., 2008; Kuete, 2017).
Despite the known advantages of collard greens and other natural antioxidants, a significant gap exists in their application for meat preservation. Specifically, there is a lack of comprehensive studies exploring the efficacy of CGE in enhancing meat quality and storage stability without compromising sensory attributes. This gap highlights the need for research that not only substantiates the antioxidant capabilities of CGE but also evaluates their impact on the physicochemical, textural, and sensory characteristics of meat products.
Building on existing research, this study aims to deepen our understanding of CGE's effects on meat quality and storage stability. By incorporating these extracts into meatballs—a widely consumed and commercially significant product—the research offers valuable insights into natural food preservatives and addresses practical food technology and product development challenges. By comparing the antioxidant effects of CGE with GTE, known for their antioxidant properties (Falla et al., 2021; Luo et al., 2020; Senanayake, 2013; Carrizo et al., 2016), this study assesses the impact of these natural antioxidants on the physicochemical, textural, and sensory attributes of meatballs over a specified storage period. Moreover, this research explores the broader implications of integrating bioactive compounds from plants like collard greens into the food industry. It highlights the shift towards functional foods that provide health benefits beyond essential nutrition, aligning with contemporary dietary trends and consumer expectations. In doing so, the study addresses immediate issues of meat product quality and safety and contributes to the evolving discussion on the role of natural antioxidants in the food industry.