Antioxidant activity and nutrient content of meat tenderizer developed from jackfruit (Artocarpus heterophyllus) leaves, pineapples (Ananas comosus) and selected herbs

The increasing demand for natural and functional food products has encouraged the replacement of synthetic meat tenderizers with plant-based alternatives. Commercial meat tenderizers often contain synthetic additives, excessive sodium, or animal-derived ingredients that may not align with current consumer preferences. This study aimed to develop and evaluate natural meat tenderizer pastes formulated using jackfruit (Artocarpus heterophyllus) leaves, pineapple (Ananas comosus) and to compare their antioxidant, shelf life, nutritional, and sensory properties. Four formulations (Traditional, Fusion, Josapine, and MD2) were prepared and applied to meat samples. Tenderness was evaluated using shear force analysis. Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, Total Phenolic Content (Folin–Ciocalteu method), Total Flavonoid Content (aluminium chloride colorimetric method), and antioxidant enzyme assays including Superoxide Dismutase (SOD), Catalase (CAT), and Glutathione (GSH). Shelf-life stability including pH and moisture at room and chiller temperature and proximate analysis (moisture, protein, fat, and ash) were also assessed. Sensory evaluation was conducted to determine consumer acceptability. Statistical analysis was performed at p<0.05. Results showed that all developed natural tenderizers significantly reduced shear force values compared to the commercial tenderizer (p<0.05), with the MD2 formulation demonstrating the greatest reduction in meat hardness. DPPH radical scavenging activity revealed the meat tenderizers have poor DPPH inhibiting capability. Meat treated with the developed tenderizer exhibited significantly higher (p<0.05) Total Phenolic Content, Total Flavonoid Content, and antioxidant enzyme GSH. The meat tenderizers themselves also have significantly higher CAT and SOD (p<0.05) however this does not translate in cooked meat meaning these antioxidants are loss in the cooking process. The developed pastes remained microbiologically and physically stable for up to 20 days at room temperature significantly altering in pH (p<0.05) after day 20 indicating spoilage. Proximate analysis indicated no undesirable alteration in nutritional composition. Sensory evaluation revealed significantly higher (p<0.05) scores in texture, flavour, aroma, appearance, and overall acceptability for meat treated with natural tenderizers, with Josapine scoring highest for taste and overall acceptability, while MD2 excelled in tenderness and appearance. In conclusion, the developed natural plant-based meat tenderizers demonstrated superior tenderizing efficiency, enhanced antioxidant properties, maintained nutritional quality, and improved sensory acceptance compared to a commercial product, supporting their potential as functional alternatives in meat processing.