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Šojić B, Putnik P, Danilović B, Teslić N, Bursać Kovačević D, Pavlić B. Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products. Antioxidants (Basel) 2022; 11:antiox11040716. [PMID: 35453401 PMCID: PMC9024703 DOI: 10.3390/antiox11040716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/30/2022] [Accepted: 04/04/2022] [Indexed: 02/04/2023] Open
Abstract
Supercritical fluid extraction (SFE) has been recognized as the green and clean technique without any negative impact on the environment. Although this technique has shown high selectivity towards lipophilic bioactive compounds, very few case studies on the application of these extracts in final products and different food matrices were observed. Considering the recent developments in food science and the increasing application of supercritical extracts in meat products in the last decade (2012–2022), the aim of this manuscript was to provide a systematic review of the lipid extracts and bioactives successfully obtained by supercritical fluid extraction and their application in meat products as antioxidant and/or antimicrobial agents. Lipophilic bioactives from natural resources were explained in the first step, which was followed by the fundamentals of supercritical fluid extraction and application on recovery of these bioactives. Finally, the application of natural extracts and bioactives obtained by this technique as functional additives in meat and meat products were thoroughly discussed in order to review the state-of-the-art techniques and set the challenges for further studies.
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Affiliation(s)
- Branislav Šojić
- Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Predrag Putnik
- Department of Food Technology, University North, 48000 Koprivnica, Croatia;
| | - Bojana Danilović
- Faculty of Technology, University of Niš, 16000 Leskovac, Serbia;
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
- Correspondence: (D.B.K.); (B.P.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia;
- Correspondence: (D.B.K.); (B.P.)
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Zahid MA, Eom JU, Parvin R, Seo JK, Yang HS. Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage. Antioxidants (Basel) 2022; 11:antiox11030534. [PMID: 35326184 PMCID: PMC8944691 DOI: 10.3390/antiox11030534] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 12/10/2022] Open
Abstract
This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage. All samples showed a non-significant (p > 0.05) effect on pH, thawing loss, redness, and yellowness values during storage. Incorporation of BHT and SAE led to a significant (p < 0.05) reduction in thiobarbituric acid-reactive substances (TBARS) and volatile levels as an active antioxidant. The generation of less volatiles found in SAE-treated samples up to 6 months (p < 0.05) of storage. Therefore, SAE-protected ground beef can lead to lower lightness, lipid oxidation, and volatile compounds levels after cooking compared with control and BHT samples.
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Affiliation(s)
- Mohammad Ashrafuzzaman Zahid
- Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh; (M.A.Z.); (R.P.)
| | - Jeong-Uk Eom
- Division of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju 52828, Korea; (J.-U.E.); (J.-K.S.)
| | - Rashida Parvin
- Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh; (M.A.Z.); (R.P.)
- Division of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju 52828, Korea; (J.-U.E.); (J.-K.S.)
| | - Jin-Kyu Seo
- Division of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju 52828, Korea; (J.-U.E.); (J.-K.S.)
| | - Han-Sul Yang
- Division of Applied Life Science (BK21Four), Gyeongsang National University, 501 Jinju-daero, Jinju 52828, Korea; (J.-U.E.); (J.-K.S.)
- Institute of Agriculture and Life Science, Gyeongsang National University, 501 Jinju-daero, Jinju 52828, Korea
- Correspondence: ; Tel.: +82-55-772-1948; Fax: +82-55-772-1949
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53
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Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation. Meat Sci 2022; 188:108785. [DOI: 10.1016/j.meatsci.2022.108785] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 02/12/2022] [Accepted: 03/01/2022] [Indexed: 11/22/2022]
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Bebek Markovinović A, Putnik P, Duralija B, Krivohlavek A, Ivešić M, Mandić Andačić I, Palac Bešlić I, Pavlić B, Lorenzo JM, Bursać Kovačević D. Chemometric Valorization of Strawberry ( Fragaria x ananassa Duch.) cv. 'Albion' for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive Value. Foods 2022; 11:640. [PMID: 35267273 PMCID: PMC8909511 DOI: 10.3390/foods11050640] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/31/2022] [Accepted: 02/05/2022] [Indexed: 12/26/2022] Open
Abstract
Strawberries (Fragaria x ananassa Duch. cv. 'Albion') were harvested at two stages of ripeness (75% vs. 100%) and their physicochemical, sensory, toxicological, and bioactive properties were evaluated before and after processing into juice. The fresh fruits and their by-products were also evaluated. During processing into juice, the color change was higher in the fully ripe fruits, confirming the encouraging prospects for using the less ripe strawberries for processing. The analysis of heavy metals (Cu, Zn, Ni, As, Cd, Pb) was carried out, and in juice and by-product samples of 100% maturity, only Pb was higher than the MDK. Of the 566 pesticides analyzed, only cyprodinil was found in the by-products of the strawberries at 75% maturity, while pyrimethanil was detected in all samples. Fresh strawberries of both ripeness levels were rated similarly to the corresponding juices for all sensory attributes studied, indicating that sensory perception was not affected by processing. However, ripeness was found to be an important factor influencing most sensory attributes. The by-products were the materials with the highest levels of all bioactive compounds. Considering all quality parameters evaluated, the chemometric evaluation confirms the suitability of 75% ripe strawberries for processing into functional juice, which could be important for the juice industry.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Boris Duralija
- Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia;
| | - Adela Krivohlavek
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Martina Ivešić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Ivana Mandić Andačić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Iva Palac Bešlić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Universidade de Vigo, Area de Tecnoloxia dos Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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Feng T, Zhang M, Sun Q, Mujumdar AS, Yu D. Extraction of functional extracts from berries and their high quality processing: a comprehensive review. Crit Rev Food Sci Nutr 2022; 63:7108-7125. [PMID: 35187995 DOI: 10.1080/10408398.2022.2040418] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Berry fruits have attracted increasing more attention of the food processing industry as well as consumers due to their widely acclaimed advantages as highly effective anti-oxidant properties which may provide protection against some cancers as well as aging. However, the conventional extraction methods are inefficient and wasteful of solvent utilization. This paper presents a critical overview of some novel extraction methods applicable to berries, including pressurized-liquid extraction, ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, enzyme-assisted extraction as well as some combined extraction methods. When combined with conventional methods, the new technologies can be more efficient and environmentally friendly. Additionally, high quality processing of the functional extracts from berry fruits, such as refined processing technology, is introduced in this review. Finally, progress of applications of berry functional extracts in the food industry is described in detail; this should encourage further scientific research and industrial utilization.
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Affiliation(s)
- Tianlin Feng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Qing Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Dongxing Yu
- Shanghao Biotech Co., Ltd, Qingdao, Shandong, China
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56
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Black Elder and Its Constituents: Molecular Mechanisms of Action Associated with Female Reproduction. Pharmaceuticals (Basel) 2022; 15:ph15020239. [PMID: 35215351 PMCID: PMC8877800 DOI: 10.3390/ph15020239] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/15/2022] [Accepted: 02/15/2022] [Indexed: 02/04/2023] Open
Abstract
The present review summarizes the current knowledge concerning provenance, properties, physiological and therapeutic actions of elderberry and the bioactive molecules present in the plant, with emphasis on their action on female reproduction. Elderberry or black elder (Sambucus nigra L.) attracts attention due to its easy cultivation and high availability of bioactive compounds. Most of the available data concerning black elder’s therapeutic action are focused on its effects such as activation of immune processes and anti-inflammatory processes (cytokine production, etc.) and regulation of hormones and their receptors in cancer cells. The effects of elderberry on reproduction have been poorly investigated so far. Nevertheless, conducted studies so far demonstrate the stimulatory influence of black elder extract and its constituents, such as rutin, anthocyanins and agglutinins, on the viability and steroidogenesis of healthy ovarian cells as well as their ability to promote apoptosis and reduce the viability and proliferation of ovarian cancer cells. Furthermore, the action of black elder extract and its constituent biomolecules, such as anthocyanins and lectins, on embryogenesis and the embryonal estradiol-estradiol receptor system have also been reported. The available information, despite limitations, suggest the applicability of black elder constituents for improvement of reproductive processes in animal biotechnology, animal production and assisted reproduction, as well as for prevention and treatment of reproductive disorders (including cancer) in veterinary and human medicine.
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57
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Babaoğlu AS, Ünal K, Dilek NM, Poçan HB, Karakaya M. Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage. Meat Sci 2022; 187:108765. [DOI: 10.1016/j.meatsci.2022.108765] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 02/04/2022] [Accepted: 02/06/2022] [Indexed: 01/08/2023]
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58
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Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
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59
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Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants. Foods 2022; 11:foods11030325. [PMID: 35159476 PMCID: PMC8833918 DOI: 10.3390/foods11030325] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 01/27/2023] Open
Abstract
Sustainable extraction techniques (ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and pressurized-liquid extraction (PLE)) were applied and compared with conventional solvent extraction to evaluate their efficiency in maximizing the bioactive compound content and antioxidant activity of black and red currants. The influence of ethanol concentrations (30%, 50%, 70%) were studied in all extraction methods, while different temperatures (30, 50, 70 °C/80, 100, 120 °C) were evaluated in UAE and PLE, respectively. Generally, higher total phenolics were determined in black currant extracts (1.93–3.41 g GAE/100 g) than in red currant extracts (1.27–2.63 g GAE/100 g). The results showed that MAE was the most efficient for the extraction of bioactives from black currants, with 3.41 g GAE/100 g and 0.7934 g CE/100 g, while PLE provided the highest TP and TF for black currant samples (2.63 g GAE/100 g and 0.77 g CE/100 g). Extracts obtained by MAE (10 min, 600 W, 30% ethanol) and PLE (50% ethanol, 10 min, 120 °C) had the highest antioxidant activity, as determined by various in vitro assays (DPPH, FRAP, and ABTS). In conclusion, sustainable extraction techniques can be considered an efficient tool to maximize the content of bioactive antioxidants from black and red currants.
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60
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Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108426] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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61
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Edible active film based on gelatin and Malpighia emarginata waste extract to inhibit lipid and protein oxidation in beef patties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112837] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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62
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Campagnol PCB, Lorenzo JM, Dos Santos BA, Cichoski AJ. Recent advances in the development of healthier meat products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:123-179. [PMID: 36064292 DOI: 10.1016/bs.afnr.2022.04.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat products are an excellent source of high biological value proteins, in addition to the high content of minerals, vitamins, and bioactive compounds. However, meat products contain compounds that can cause a variety of adverse health effects and pose a serious health threat to humans. In this sense, this chapter will address recent strategies to assist in the development of healthier meat products. The main advances about the reduction of sodium and animal fat in meat products will be presented. In addition, strategies to make the lipid profile of meat products more nutritionally advantageous for human health will also be discussed. Finally, the reduction of substances of safety concern in meat products will be addressed, including phosphates, nitrites, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, as well as products from lipid and protein oxidation.
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Affiliation(s)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain; Universidad de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Ourense, Spain
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63
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Silveira Alexandre AC, Corrêa Albergaria F, dos Santos Ferraz e Silva LM, Carneiro Fernandes LA, de Sousa Gomes ME, Pimenta CJ. Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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64
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LINO LPFDV, PEREIRA FILHO JM, SOUZA MPD, ARAÚJO DGDS, OLIVEIRA JPFD, SILVA FILHO ECD, SILVA ALD, MAZZETTO SE, OLIVEIRA RL, ROCHA KNDS, MOURA JFPD, BEZERRA LR. Control of microbial growth and lipid oxidation on beef steak using a cashew nut shell liquid (CNSL)-based edible coating treatment. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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65
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TABAN BMERCANOGLU, STAVROPOULOU E, WINKELSTRÖTER LKRETLI, BEZIRTZOGLOU E. Value-added effects of using aromatic plants in foods and human therapy. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.43121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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66
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López-Fernández O, Bohrer BM, Munekata PES, Domínguez R, Pateiro M, Lorenzo JM. Improving oxidative stability of foods with apple-derived polyphenols. Compr Rev Food Sci Food Saf 2021; 21:296-320. [PMID: 34897991 DOI: 10.1111/1541-4337.12869] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 09/24/2021] [Accepted: 10/19/2021] [Indexed: 01/09/2023]
Abstract
Consumers demand healthy and natural food products. Thus, naturally derived antioxidants are emerging as a promising alternative to the use of present ingredients. Apples and apple derivative products (e.g., apple juice, apple cider, apple sauce, and others) are widely consumed throughout the world for a variety of different reasons and supply a large quantity of polyphenolic compounds. The extraction of polyphenolic compounds from apples and their incorporation into processed foods as naturally sourced ingredients could be a preferred alternative to commonly used commercial antioxidants that are used in many foods. In addition, they could have a positive impact on the environment and on the economy due to the utilization of byproducts generated during processing of apples, like apple pomace. In terms of the extraction procedures for the antioxidant compounds found in apples, the most efficient processes are methods that use ultrasound as the extraction tool. With this technique, greater yields are achieved, and less extraction time is required when compared with other, more conventional, extraction methods. However, parameters such as the extraction solvent, temperature during extraction, and extraction time must be suitably optimized in order to obtain the best performance and the highest antioxidant capacity. From an application standpoint, the use of apple-derived polyphenol extracts as a naturally derived food additive has documented applications for bread, meat, fish, cookies, and juices and there is evidence of increased antioxidant capacity, reduced rate of lipid oxidation, and increased storage time without compromising on sensory properties.
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Affiliation(s)
| | - Benjamin M Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, Ohio, USA
| | | | | | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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67
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Araújo LRS, Watanabe PH, Fernandes DR, Mello MCA, Maia IRDEO, Silva ÊCDA, Owen RW, Nascimento GAJDO, Trevisan MTS, Freitas ER. Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork. AN ACAD BRAS CIENC 2021; 93:e20210406. [PMID: 34878049 DOI: 10.1590/0001-3765202120210406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 08/26/2021] [Indexed: 11/22/2022] Open
Abstract
Synthetic antioxidants (e.g.butylhydroxytoluene, BHT) are routinely used for to restrict oxidative processes of meat products, but they are implicated as harmful to the health of humans. Therefore natural alternatives, such as plant antioxidants, have been sought as replacements. Plant antioxidants when added to the diet can be incorporated into meat and reduce the need for the addition of synthetic antioxidants during processing. The objective of this study was to evaluate the effects of ethanol extracts of mango seeds (EEMS) in the diet of pigs on qualitative parameters and total antioxidant capacity of mortadella produced from these animals. Thirty-two pigs with an average 60 days of age were distributed among four treatments: control=no antioxidant; BHT=200ppm BHT; EEMS200=200ppm of EEMS and EEMS400=400ppm of EEMS. At 145 days of age the animals were slaughtered and loin was removed for the preparation of mortadella, which was analyzed during 90 days of storage at 4°C. A higher content of polyphenolic compounds and, total antioxidant capacity in mortadellas processed with meat of animals which consumed the EEMS400 ration after 60 and 90 days of storage was observed. EEMS polyphenolic antioxidants incorporated into pork through the diet results in an increase of total antioxidant capacity in the processed product.
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Affiliation(s)
- Lina R S Araújo
- Departamento de Zootecnia, Universidade Federal do Ceará, Av. Humberto Monte, s/n, Blocos 810, Campus do Pici, 60440-900 Fortaleza, CE, Brazil
| | - Pedro H Watanabe
- Departamento de Zootecnia, Universidade Federal do Ceará, Av. Humberto Monte, s/n, Blocos 810, Campus do Pici, 60440-900 Fortaleza, CE, Brazil
| | - Danilo R Fernandes
- Departamento de Zootecnia, Universidade Federal do Ceará, Av. Humberto Monte, s/n, Blocos 810, Campus do Pici, 60440-900 Fortaleza, CE, Brazil
| | - Marcelle C A Mello
- Departamento de Zootecnia, Universidade Federal do Ceará, Av. Humberto Monte, s/n, Blocos 810, Campus do Pici, 60440-900 Fortaleza, CE, Brazil
| | - Irvila R DE O Maia
- Departamento de Química, Universidade Federal do Ceará, Av. Humberto Monte, s/n, Bloco 938, Campus do Pici, 60440-900 Fortaleza, CE, Brazil
| | - Ênio C DA Silva
- Pós-graduação IFOPE, Rua Gonçalves Dias, 55, Funcionários, 30140-090 Belo Horizonte, MG, Brazil
| | - Robert W Owen
- Division of Preventive Oncology, National Center for Tumor Diseases and German Cancer Research Center (DKFZ), Im Neuenheimer Feld 460, 69120 Heidelberg, Germany
| | - Germano A J DO Nascimento
- Departamento de Zootecnia, Universidade Federal do Ceará, Av. Humberto Monte, s/n, Blocos 810, Campus do Pici, 60440-900 Fortaleza, CE, Brazil
| | - Maria T S Trevisan
- Departamento de Química, Universidade Federal do Ceará, Av. Humberto Monte, s/n, Bloco 938, Campus do Pici, 60440-900 Fortaleza, CE, Brazil
| | - Ednardo R Freitas
- Departamento de Zootecnia, Universidade Federal do Ceará, Av. Humberto Monte, s/n, Blocos 810, Campus do Pici, 60440-900 Fortaleza, CE, Brazil
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68
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A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021). Food Res Int 2021; 150:110792. [PMID: 34865807 DOI: 10.1016/j.foodres.2021.110792] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/11/2021] [Accepted: 10/24/2021] [Indexed: 01/03/2023]
Abstract
The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.
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Domínguez R, Pateiro M, Munekata PES, Santos López EM, Rodríguez JA, Barros L, Lorenzo JM. Potential Use of Elderberry ( Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review. Foods 2021; 10:2713. [PMID: 34828994 PMCID: PMC8621476 DOI: 10.3390/foods10112713] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 11/16/2022] Open
Abstract
The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Eva María Santos López
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.M.S.L.); (J.A.R.)
| | - José Antonio Rodríguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.M.S.L.); (J.A.R.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Wang F, Cao Y, Guo Y, Zhu Z, Zhang C. Evaluation of antioxidant and antibacterial activities of lipid extracts from Eustigmatos cf. polyphem (Eustigmatophyceae) and preliminary identification of bioactive compound. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Tamkutė L, Vaicekauskaitė R, Melero B, Jaime I, Rovira J, Venskutonis PR. Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111943] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Oliveira THBDE, Gusmão NBDE, Silva LAODA, Coelho LCBB. Free Radicals and Actinobacteria as a Misexplored Goldmine of Antioxidant Compounds. AN ACAD BRAS CIENC 2021; 93:e20201925. [PMID: 34586182 DOI: 10.1590/0001-3765202120201925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Accepted: 03/23/2021] [Indexed: 11/22/2022] Open
Abstract
Free radicals are highly reactive unstable molecules, which can be synthesized in different ways, considered harmful and threatening to humans; these chemical species have free traffic throughout the human body, interacting with biological molecules and human body organ tissues. The interaction between free radicals and biological molecules is the main factor for disease development or pre-existing disease symptoms aggravation. Antioxidants are chemical compounds able to donate electric charge to stabilize molecules such as free radicals. Recent studies have proved the benefits of antioxidants intake in health improvement. In this way, the search for natural sources of antioxidants has become an ascending trend. In this field, the microbial sources are considered poorly explored compared to the numerous amount of other compounds obtained from them, especially from Actinobacteria. The searched literature about Actinobacteria highlights an important capacity of producing natural antioxidants; however, there is a lack of in vivo studies of these isolated compounds. In this review, we gathered information that supports our point of view that Actinobacteria is a truly renewable and superficially explored source of natural antioxidants. Furthermore, our purpose is also to point this limitation and stimulate more researches in this area.
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Affiliation(s)
- Thales Henrique B DE Oliveira
- Universidade Federal de Pernambuco, Departamento de Bioquímica, Centro de Biociências, Avenida Professor Moraes Rego, s/n, Cidade Universitária, 50670-420 Recife, PE, Brazil
| | - Norma B DE Gusmão
- Universidade Federal de Pernambuco, Departamento de Antibióticos, Centro de Biociências, Avenida dos Economistas, s/n, Cidade Universitária, 52171-011 Recife, PE, Brazil
| | - Leonor A O DA Silva
- Universidade Federal da Paraíba, Departamento de Biologia Molecular, Centro de Ciências Exatas e da Natureza, Conjunto Presidente Castelo Branco III, 58033-455 João Pessoa, PB, Brazil
| | - Luana C B B Coelho
- Universidade Federal de Pernambuco, Departamento de Bioquímica, Centro de Biociências, Avenida Professor Moraes Rego, s/n, Cidade Universitária, 50670-420 Recife, PE, Brazil
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Potential Effects of Delphinidin-3- O-Sambubioside and Cyanidin-3- O-Sambubioside of Hibiscus sabdariffa L. on Ruminant Meat and Milk Quality. Animals (Basel) 2021; 11:ani11102827. [PMID: 34679848 PMCID: PMC8532787 DOI: 10.3390/ani11102827] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 09/23/2021] [Indexed: 01/24/2023] Open
Abstract
Simple Summary Hibiscus sabdariffa (HS) calyxes are widely used as nutraceutical supplements in humans; however, stalks, leaves, and seeds are considered as agriculture by-products. Including HS by-products in animal feeding could reduce economic costs and environmental problems, and due to their bioactive compounds, could even improve the quality of meat and milk. However, although HS antioxidants have not been tested enough in ruminants, comparison with other by-products rich in polyphenols allows for hypothesizing on the potential effects of including HS by-products and calyxes in nutrition, animal performance, and meat and milk quality. Antioxidants of HS might affect ruminal fiber degradability, fermentation patterns, fatty acids biohydrogenation (BH), and reduce the methane emissions. After antioxidants cross into the bloodstream and deposit into ruminants’ milk and meat, they increase the quality of fatty acids, the antioxidant activity, and the shelf-life stability of dairy products and meat, which leads to positive effects in consumers’ health. In other animals, the specific anthocyanins of HS have improved blood pressure, which leads to positive clinical and chemicals effects, and those could affect some productive variables in ruminants. The HS by-products rich in polyphenols and anthocyanins can improve fatty acid quality and reduce the oxidative effects on the color, odor, and flavor of milk products and meat. Abstract The objective was to review the potential effects of adding anthocyanin delphinidin-3-O-sambubioside (DOS) and cyanidin-3-O-sambubioside (COS) of HS in animal diets. One hundred and four scientific articles published before 2021 in clinics, pharmacology, nutrition, and animal production were included. The grains/concentrate, metabolic exigency, and caloric stress contribute to increasing the reactive oxygen species (ROS). COS and DOS have antioxidant, antibacterial, antiviral, and anthelmintic activities. In the rumen, anthocyanin might obtain interactions and/or synergisms with substrates, microorganisms, and enzymes which could affect the fiber degradability and decrease potential methane (CH4) emissions; since anthocyanin interferes with ruminal fatty acids biohydrogenation (BH), they can increase the n-3 and n-6 polyunsaturated fatty acids (PUFA), linoleic acid (LA), and conjugated linoleic acid (CLA) in milk and meat, as well as improving their quality. Anthocyanins reduce plasma oxidation and can be deposited in milk and meat, increasing antioxidant activities. Therefore, the reduction of the oxidation of fats and proteins improves shelf-life. Although studies in ruminants are required, COS and DOS act as inhibitors of the angiotensin-converting enzyme (ACEi) and rennin expression, regulating the homeostatic control and possibly the milk yield and body weight. By-products of HS contain polyphenols as calyces with positive effects on the average daily gain and fat meat quality.
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Punia Bangar S, Chaudhary V, Thakur N, Kajla P, Kumar M, Trif M. Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review. Foods 2021; 10:2282. [PMID: 34681331 PMCID: PMC8534497 DOI: 10.3390/foods10102282] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/11/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India
| | - Neha Thakur
- Department of Livestock Product Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India;
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India;
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton 10 Technology, Mumbai 400019, India;
| | - Monica Trif
- CENCIRA Agrofood Research and Innovation Centre, Research and Development Department, Ion Meșter, 6, 400650 Cluj-Napoca, Romania
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75
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Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.
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Carballo DE, Caro I, Gallego C, González AR, Giráldez FJ, Andrés S, Mateo J. Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties. Foods 2021; 10:foods10092173. [PMID: 34574283 PMCID: PMC8471179 DOI: 10.3390/foods10092173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 09/03/2021] [Accepted: 09/10/2021] [Indexed: 11/24/2022] Open
Abstract
Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.
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Affiliation(s)
- Diego E. Carballo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (C.G.); (A.R.G.)
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;
| | - Cristina Gallego
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (C.G.); (A.R.G.)
| | - Ana Rebeca González
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (C.G.); (A.R.G.)
- Comercializadora GONAC SA de CV, Camino Nacional No. 7. Ciudad Industrial Xicohtencati II, Huamantla 90500, Mexico
| | - Francisco Javier Giráldez
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (F.J.G.); (S.A.)
| | - Sonia Andrés
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (F.J.G.); (S.A.)
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (C.G.); (A.R.G.)
- Correspondence: ; Tel.: +34-9872-91247
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Munekata PES, Pateiro M, Bellucci ERB, Domínguez R, da Silva Barretto AC, Lorenzo JM. Strategies to increase the shelf life of meat and meat products with phenolic compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:171-205. [PMID: 34507642 DOI: 10.1016/bs.afnr.2021.02.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current trends among consumers are pushing the researchers and professionals of the meat industry to reformulate meat products. Polyphenols are compounds with antioxidant and antimicrobial activity naturally found in several plants, fruits, and vegetables that can be used in the production of extracts and components in active packaging to improve the shelf life of meat products. This chapter aims to discuss the advances in terms of (1) encapsulation techniques to protect phenolic compounds; (2) production of active and edible packages rich on phenolic compounds; (3) use of phenolic-rich additives (free or encapsulated form) with non-thermal technologies to improve the shelf life of meat products; and (4) use of active packaging rich on phenolic compounds on meat products. Innovative strategies to encapsulated polyphenols and produce films are mainly centered in the use of innovative and emerging technologies (such as ultrasound and supercritical fluids). Moreover, the combined use of polyphenols and non-thermal technologies is a relevant approach to improve the shelf life of meat products, especially using high pressure processing. In terms of application of innovative films, nanomaterials have been largely explored and indicated as relevant strategy to preserve meat and meat products.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | | | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain; Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidad de Vigo, Ourense, Spain.
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Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors. Processes (Basel) 2021. [DOI: 10.3390/pr9091556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
This study evaluates the effects of polyphenolic extract of Cistus incanus, lycopene dye from tomatoes, and betanin dye from red beet on selected parameters of model meat products with reduced nitrate contents. The polyphenolic composition and activity of the C. incanus extract was analyzed, revealing the presence of elagotannins, flavanols, and glycosylated flavanols. We studied the effects of the extract and dyes as well as of mixtures of the extract and dyes on the growth of bacteria characteristic of the meat environment: E. coli, S. enterica, P. fragi, L. monocytogenes, B. thermosphacta, and L. sakei. We studied the effects of the extract and dyes on the lipid oxidation, color, and microbiological quality of pork sausages with reduced nitrate content over 28 days of storage. During storage, the amounts of malon dialdehyde reduced, which indicates that the extract and dyes exhibited antioxidant activity and slowed lipid oxidation in the sausages. An increase in red color was also observed in the sausages with natural additives, despite their decreased nitrate content. It was found that the C. incanus extract combined with coloring agents positively influenced the selected parameters of the analyzed pork sausages.
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Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status. Antioxidants (Basel) 2021; 10:antiox10091396. [PMID: 34573028 PMCID: PMC8466473 DOI: 10.3390/antiox10091396] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 08/06/2021] [Accepted: 08/07/2021] [Indexed: 02/01/2023] Open
Abstract
During the last few years, consumers' demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.
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Oancea S. A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat. Antioxidants (Basel) 2021; 10:1337. [PMID: 34572968 PMCID: PMC8468304 DOI: 10.3390/antiox10091337] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 01/10/2023] Open
Abstract
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.
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Affiliation(s)
- Simona Oancea
- Department of Agricultural Sciences and Food Engineering, "Lucian Blaga" University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550024 Sibiu, Romania
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Kerner K, Jõudu I, Tänavots A, Venskutonis PR. Application of Raw and Defatted by Supercritical CO 2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties. Foods 2021; 10:foods10081904. [PMID: 34441680 PMCID: PMC8392599 DOI: 10.3390/foods10081904] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/12/2021] [Accepted: 08/12/2021] [Indexed: 11/16/2022] Open
Abstract
There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.
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Affiliation(s)
- Kristi Kerner
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia; (K.K.); (I.J.)
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
- ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia
| | - Ivi Jõudu
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia; (K.K.); (I.J.)
- ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia
| | - Alo Tänavots
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia; (K.K.); (I.J.)
- Chair of Animal Breeding and Biotechnology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 62, 51006 Tartu, Estonia
- Correspondence: (A.T.); (P.R.V.); Tel.: +372-7313-450 (A.T.); +370-3745-6647 (P.R.V.)
| | - Petras Rimantas Venskutonis
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
- Correspondence: (A.T.); (P.R.V.); Tel.: +372-7313-450 (A.T.); +370-3745-6647 (P.R.V.)
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82
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The Antioxidant Effect of Colombian Berry ( Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life. Antioxidants (Basel) 2021; 10:antiox10081290. [PMID: 34439538 PMCID: PMC8389266 DOI: 10.3390/antiox10081290] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/27/2021] [Accepted: 08/10/2021] [Indexed: 02/07/2023] Open
Abstract
A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.
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83
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Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106417] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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84
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Boeira CP, Alves JDS, Flores DCB, Moura MR, Melo PTS, Rosa CS. Antioxidant and antimicrobial effect of an innovative active film containing corn stigma residue extract for refrigerated meat conservation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15721] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Caroline Pagnossim Boeira
- Department of Food Science and Technology Universidade Federal de Santa Maria (UFSM) Santa Maria Brazil
| | - Jamila dos Santos Alves
- Department of Food Science and Technology Universidade Federal de Santa Maria (UFSM) Santa Maria Brazil
| | | | - Márcia Regina Moura
- Department of Physics and Chemistry Universidade Estadual Paulista (UNESP) Ilha Solteira Brazil
| | - Pamela Thais Sousa Melo
- Department of Physics and Chemistry Universidade Estadual Paulista (UNESP) Ilha Solteira Brazil
| | - Claudia Severo Rosa
- Department of Food Science and Technology Universidade Federal de Santa Maria (UFSM) Santa Maria Brazil
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85
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Delgado-Pando G, Ekonomou SI, Stratakos AC, Pintado T. Clean Label Alternatives in Meat Products. Foods 2021; 10:foods10071615. [PMID: 34359485 PMCID: PMC8306945 DOI: 10.3390/foods10071615] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/09/2021] [Indexed: 11/16/2022] Open
Abstract
Food authorities have not yet provided a definition for the term "clean label". However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.
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Affiliation(s)
- Gonzalo Delgado-Pando
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
| | - Sotirios I. Ekonomou
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Alexandros C. Stratakos
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence:
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86
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Abstract
Oxidation is the main problem in preserving food products during storage. A relatively novel strategy is the use of antioxidant-enriched edible films. Antioxidants hinder reactive oxygen species, which mainly affect fats and proteins in food. At present, these films have been improved by the addition of micro- and nanoliposomes coated with carbohydrate polymers, which are not hazardous for human health and can be ingested without risk. The liposomes are loaded with different antioxidants, and their effects are observed as a longer storage time of the food product. The synergy of these methodologies and advances can lead to the displacement of the protective packaging used currently, which would result in food products with functional properties added by the films, an increase in shelf life, and an improvement to the environment by reducing the amount of waste.
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87
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Tian Y, Yang B. Phenolic compounds in Nordic berry species and their application as potential natural food preservatives. Crit Rev Food Sci Nutr 2021; 63:345-377. [PMID: 34251918 DOI: 10.1080/10408398.2021.1946673] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
An increasing demand for natural food preservatives is raised by consumers. For Nordic berry species, abundance of phenolic compounds and potent activities of anti-oxidation and anti-bacteria enables a great potential as food preservatives. This review provides a systematic examination of current literature on phenolic profiles, anti-oxidative and anti-bacterial activities of various extracts of Nordic berry species, as well as the impact of various structure features of phenolics on the bioactivities. Special attention is placed on exploitation of leaves of berry species and pomaces after juice-pressing as side-streams of berry production and processing. The current progress and challenges in application of Nordic berry species as food preservatives are discussed. To fully explore the potential application of Nordic berry species in food industry and especially to valorize the side-streams of berry cultivation (leaves) and juice-pressing industry (pomaces), it is crucial to obtain extracts and fractions with targeted phenolic composition, which have high food preserving efficacy and minimal impact on sensory qualities of food products.
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Affiliation(s)
- Ye Tian
- Food Chemistry and Food Development, Department of Life Technologies, Faculty of Technology, University of Turku, Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, Faculty of Technology, University of Turku, Turku, Finland
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88
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The Physicochemical and Antioxidant Properties of Sambucus nigra L. and Sambucus nigra Haschberg during Growth Phases: From Buds to Ripening. Antioxidants (Basel) 2021; 10:antiox10071093. [PMID: 34356325 PMCID: PMC8301142 DOI: 10.3390/antiox10071093] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/25/2021] [Accepted: 07/02/2021] [Indexed: 01/17/2023] Open
Abstract
Elderberry growth phases represent an irreversible process involving a series of biochemical changes that have an extremely important impact on nutritional characteristics. The aim was to assess the impact of genotype and maturity stage on phenolic compounds, antioxidant capacity and mineral profile in Sambucus plants harvested during different growth phases, from green elder flower buds to purple-black elderberries, including pollen, peduncles and seeds. Growth phases proved to have a greater influence compared to varieties. The green buds and flowers of both varieties had a high concentration of quercetin 3-rutinoside, also termed the key compound of the study. It was found that antioxidant activity varied in the following order: blooming elder flower pollen > white elder flower buds > blooming elder flowers. Based on these findings, several novel food ingredients and supplements could be obtained in order to develop innovative health-promoting products.
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89
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Domínguez R, Pateiro M, Munekata PES, McClements DJ, Lorenzo JM. Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products. Molecules 2021; 26:3984. [PMID: 34210093 PMCID: PMC8272106 DOI: 10.3390/molecules26133984] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/01/2022] Open
Abstract
The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, 100 Holdsworth Way, Amherst, MA 01003, USA
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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90
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Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications. Molecules 2021; 26:molecules26133880. [PMID: 34202027 PMCID: PMC8271956 DOI: 10.3390/molecules26133880] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 01/29/2023] Open
Abstract
At present, a wide variety of analytical methods is available to measure antioxidant capacity. However, this great diversity is not reflected in the analysis of meat and meat products, as there are a limited number of studies on determining this parameter in this complex food matrix. Despite this, and due to the interest in antioxidants that prevent oxidation reactions, the identification of antioxidants in meat and meat products is of special importance to the meat industry. For this reason, this review compiled the main antioxidant capacity assays employed in meat and meat products, to date, describing their foundations, and showing both their advantages and limitations. This review also looked at the different applications of antioxidant properties in meat and meat products. In this sense, the suitability of using these methodologies has been demonstrated in different investigations related to these foods.
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91
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Bambeni T, Tayengwa T, Chikwanha OC, Manley M, Gouws PA, Marais J, Fawole OA, Mapiye C. Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties. Meat Sci 2021; 181:108609. [PMID: 34147962 DOI: 10.1016/j.meatsci.2021.108609] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 06/09/2021] [Accepted: 06/14/2021] [Indexed: 12/28/2022]
Abstract
Beef patties were treated with 450 μg/g of extracts from grape (Vitis vinifera) seeds (GSE), pomace (GPE) or orange (Citrus reticulata) pomace (OPE) and compared to negative (no extract; CTR) and positive (sodium metabisulphite; SMB) controls for their effect on colour, lipid and protein oxidation and bacterial growth under simulated retail display conditions (4 °C) for 9 d, and sensory quality. Antioxidant activity and redness of beef patties increased in the order of CTR < OPE = GPE < GSE < SMB. The order of thiobarbituric acid reactive substances and carbonyl values were CTR > GPE = OPE > GSE > SBM, while that of bacterial counts were CTR > GSE = GPE > OPE > SMB. Retail display period had significant effect on all the shelf-life parameters. Overall, intensity of aroma, beef-like aroma and flavour in beef patties were highest in OPE. Results suggested that GSE and OPE could be commercially valorised as natural antioxidants and antibacterials in beef patties, respectively.
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Affiliation(s)
- Thandikhaya Bambeni
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Tawanda Tayengwa
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Marena Manley
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Pieter A Gouws
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Jeannine Marais
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Olaniyi A Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Sciences, University of Johannesburg, Private Bag 524, Auckland Park 2006, South Africa
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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92
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Pateiro M, Domínguez R, Lorenzo JM. Recent Research Advances in Meat Products. Foods 2021; 10:1303. [PMID: 34200135 PMCID: PMC8230034 DOI: 10.3390/foods10061303] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Accepted: 06/01/2021] [Indexed: 12/20/2022] Open
Abstract
Recent trends in meat products have their origin in the new needs of consumers that are related to nutrition, health concerns, well-being and natural products [...].
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (J.M.L.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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93
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Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6636335] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
In this study, we assessed the antioxidative ability of 23 natural sources in a meat model system at the same addition level (1.0%). We evaluated the free radical (2,2-diphenyl-1-picrylhydrazyl, DPPH) scavenging ability of natural plant sources and their peroxides, as well as their aldehyde-inhibiting ability in pork patties, over 10 days of cold storage. It was found that blueberries, cherries, onions, black tea, and clove buds (20.6–25.0 mg AA/g) have a higher DPPH scavenging ability than that of other natural sources (10.80–16.7 mg AA/g) (
). Moreover, it was found that peroxides in pork patties are largely inhibited by red wine, lettuce, and red ginseng (
), whereas aldehydes are significantly inhibited by blueberries, chokeberries (aronia), blackcurrant, clove buds, elderberries, ginger, and cinnamon (
). These inconsistencies detected in the antioxidative ability of these 23 natural sources indicate that it is important to perform comprehensive and practical assessments of the potential antioxidative ability of natural sources. In addition, it is assumed that the interactions between natural plant sources and meat components affect the inhibition of lipid oxidation in meat and meat products.
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94
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Dai Y, Wu H, Liu X, Liu H, Yin L, Wang Z, Xia X, Zhou J. Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yiqiang Dai
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Han Wu
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Xiaoli Liu
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Hui Liu
- College of Food and Biological Engineering Xuzhou University of Technology Xuzhou China
| | - Liqing Yin
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Zhe Wang
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Xiudong Xia
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Jianzhong Zhou
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
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95
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Jin S, Pang Q, Yang H, Diao X, Shan A, Feng X. Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos). Food Chem 2021; 363:130263. [PMID: 34116495 DOI: 10.1016/j.foodchem.2021.130263] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 05/25/2021] [Accepted: 05/30/2021] [Indexed: 12/14/2022]
Abstract
The effects of dietary resveratrol (0, 300, 400 and 500 mg/kg) on the chemical composition, antioxidative capacity, meat quality and volatile compound concentrations of duck meat were investigated. The results showed that dietary resveratrol had no significant effects on the chemical composition. Dietary resveratrol supplementation increased superoxide dismutase, glutathione peroxidase, catalase activity, pH15 min, pH24 h and color, and reduced the malondialdehyde, and carbonyl contents and shear force, thereby improving water mobility and distribution (T2b, T21, T22), drip loss, cooking loss and volatile compounds concentration of duck meat. In conclusion, dietary resveratrol supplementation improved the meat quality of ducks by enhancing the antioxidant capacity, improving the color and shear force, and suppressing lipid and protein oxidation, and 500 mg/kg dietary resveratrol had the greatest effect in this study.
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Affiliation(s)
- Sanjun Jin
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Qian Pang
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Hao Yang
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Xinping Diao
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Anshan Shan
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Xingjun Feng
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China.
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96
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Yerlikaya S, Şen Arslan H. Antioxidant and chemical effects of propolis, sage (
Salvia officinalis L
.), and lavender (
Lavandula angustifolia Mill
) ethanolic extracts on chicken sausages. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Sabire Yerlikaya
- Food Engineering Department Engineering Faculty Karamanoğlu Mehmetbey University Karaman Turkey
| | - Hülya Şen Arslan
- Food Engineering Department Engineering Faculty Karamanoğlu Mehmetbey University Karaman Turkey
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97
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Antioxidant properties of watermelon (Citrullus lanatus) rind pectin films containing kiwifruit (Actinidia chinensis) peel extract and their application as chicken thigh packaging. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100636] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Wu L, Zhang C, Long Y, Chen Q, Zhang W, Liu G. Food additives: From functions to analytical methods. Crit Rev Food Sci Nutr 2021; 62:8497-8517. [PMID: 34058921 DOI: 10.1080/10408398.2021.1929823] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Food additives refer to all kinds of trace substances used in food or food processing to preserve flavor or enhance food taste, appearance, or other qualities. At present, artificial synthetic food additives have gradually replaced the natural food additives and many problems related to food additives, involving the abuse of food additives, excessive additives or even toxic additives. Obviously, food additives can bring people great sensory enjoyment and commercial convenience, but they may also cause potential risks to human health. So, it is of high significance to conduct quantitative analysis on the content of food additives. According to their functions and the regulatory requirements of food additives, this review starts from the classification and structures of various food additives involving colorants, preservatives, antioxidants, sweeteners, emulsifiers, stabilizers, thickeners, gelling agents. It then summarizes and discusses analytical methods for quantification of food additives including modern immunoassays and other biotechnological methods. The proposed review aspires to fill in the knowledge gap of food additives between academia and industry by covering all kinds of analytical methods for quantifying food additives.
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Affiliation(s)
- Long Wu
- College of Food Science and Engineering, Hainan University, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, P.R. China.,Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei, P.R. China
| | - Chenghui Zhang
- College of Food Science and Engineering, Hainan University, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, P.R. China
| | - Yingxi Long
- School of Life and Health Sciences, The Chinese University of Hong Kong, Shenzhen, P.R. China
| | - Qi Chen
- College of Food Science and Engineering, Hainan University, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, P.R. China
| | - Weimin Zhang
- College of Food Science and Engineering, Hainan University, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, P.R. China
| | - Guozhen Liu
- School of Life and Health Sciences, The Chinese University of Hong Kong, Shenzhen, P.R. China
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Turan E, Şimşek A. Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions. Meat Sci 2021; 178:108522. [PMID: 33957374 DOI: 10.1016/j.meatsci.2021.108522] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/28/2021] [Accepted: 04/10/2021] [Indexed: 10/21/2022]
Abstract
The objective was to determine the effects of different concentrations of lyophilized black mulberry water extract (BMWE) on lipid oxidation, metmyoglobin (MMb) formation, color stability, microbial quality, and sensory properties of aerobic (AP) and vacuum (VP) packaged beef patties during 15 days of chilled storage. Compared to control, incorporating of BMWE decreased (P < .01) the pH, thiobarbituric acid reactive substances (TBARS), MMb, and hue angle values of both AP and VP beef patties, while improving the redness (a*) and chroma values (P < .01). Addition of BMWE contributed significantly to extending the shelf life of beef patties by limiting lipid oxidation, discoloration and microbial growth during storage compared to control (P < .01). Although the lowest TAMB (total aerobic mesophylic bacteria) counts, TBARS and MMb values were determined in 0.4% BMWE groups, 0.2% BMWE was the most favourable concentration considering sensory acceptability and instrumental redness. These results showed that BMWE could be used as a promising natural colorant, antioxidant and antimicrobial agent in beef patties instead of synthetic additives.
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Affiliation(s)
- Emre Turan
- Ordu University, Faculty of Agriculture, Department of Food Engineering, Ordu, Turkey.
| | - Atilla Şimşek
- Ordu University, Faculty of Agriculture, Department of Food Engineering, Ordu, Turkey
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Becerril R, Nerín C, Silva F. Bring some colour to your package: Freshness indicators based on anthocyanin extracts. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.042] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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