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Guo M, Yang L, Li X, Tang H, Li X, Xue Y, Duan Z. Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage. Foods 2023; 12:3583. [PMID: 37835236 PMCID: PMC10572867 DOI: 10.3390/foods12193583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated. Oxidative stability evaluation results demonstrate that the shelf life of rapeseed oil with the incorporation of 100 mg/kg of RE was equivalent to that with the addition of 50 mg/kg of tert-butyl hydroxyquinone (TBHQ). Storage test analysis results show that RE remarkably delayed the oxidation of rapeseed oil when the storage container was unsealed. The optimum amount of RE as an addition was 50-200 mg/kg under room temperature storage, while it was 150 mg/kg under Schaal oven storage. The antioxidant capacity of rapeseed oil with 50 mg/kg of RE added was remarkably higher than that with 50 mg/kg of TBHQ added after 20 d of storage, according to the Schaal oven test. Additionally, the addition of RE delayed the degradation of endogenous α-tocopherol in rapeseed oil. This study comprehensively evaluated the antioxidant properties of rapeseed oil when RE was added and it provides a new strategy for establishing healthy, nutritious, and safe oil preservation measures.
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Affiliation(s)
| | | | | | | | | | | | - Zhangqun Duan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (M.G.); (L.Y.); (X.L.); (H.T.); (X.L.); (Y.X.)
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2
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Bertan DW, Aparecida GL, Bonilla J, Lourenço RV, Bittante AMQB, Sobral PJA. Boldo (
Peumus boldus
) leaf’s hydroethanolic extracts on gelatin‐based active films. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- David W. Bertan
- Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga (SP) Brazil
| | | | - Jeannine Bonilla
- Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga (SP) Brazil
| | - Rodrigo V. Lourenço
- Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga (SP) Brazil
| | | | - Paulo J. A. Sobral
- Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga (SP) Brazil
- Food Research Center (FoRC) University of São Paulo São Paulo (SP) Brazil
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Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit. Molecules 2021; 26:molecules26216400. [PMID: 34770809 PMCID: PMC8587645 DOI: 10.3390/molecules26216400] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/10/2021] [Accepted: 10/17/2021] [Indexed: 12/18/2022] Open
Abstract
The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.
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Tessaro L, Lourenço RV, Martelli-Tosi M, do Amaral Sobral PJ. Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion. Int J Biol Macromol 2021; 186:328-340. [PMID: 34246680 DOI: 10.1016/j.ijbiomac.2021.07.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 06/10/2021] [Accepted: 07/04/2021] [Indexed: 11/26/2022]
Abstract
Mechanical properties of biopolymer films can be a limitation for their application as packaging. Soybean straw crystalline nanocelluloses (NC) can act as reinforcement load to improve these material properties, and W/O/W double emulsion (DE) as encapsulating bioactive agents can contribute to produce active packaging. DE droplets were loaded with pitanga leaf (Eugenia uniflora L.) hydroethanolic extract. The mechanical, physicochemical, and barrier properties, and the microstructure of gelatin and/or chitosan films incorporated with NC or NC/DE were determined by classical methods. Film antioxidant activities were determined by ABTS and DPPH methods. The incorporation of NC/DE in gelatin and/or chitosan films (NC/DE films) changed the morphology of these films, which presented more heterogeneous air-side surfaces and cross-sections. They presented rougher topographies, notably greater resistance and stiffness, higher barrier properties to UV/Vis light and higher antioxidant activity than the NC films. Moisture content, solubility in water and water vapor permeability decreased due to the presence of DE. Overall, the NC/DE films improved all properties, when compared to the properties of NC films or those of films with only DE, from a previously published study. In spite of not having antimicrobial activity against the studied bacteria, NC/DE films did display a great antioxidant activity.
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Affiliation(s)
- Larissa Tessaro
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av Duque de Caxias Norte, 225, 13635-900 Pirassununga, SP, Brazil.
| | - Rodrigo Vinícius Lourenço
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av Duque de Caxias Norte, 225, 13635-900 Pirassununga, SP, Brazil
| | - Milena Martelli-Tosi
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av Duque de Caxias Norte, 225, 13635-900 Pirassununga, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av Duque de Caxias Norte, 225, 13635-900 Pirassununga, SP, Brazil; Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-industrial building, block C, 05508-080 São Paulo, SP, Brazil
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5
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Heck RT, Lorenzo JM, Dos Santos BA, Cichoski AJ, de Menezes CR, Campagnol PCB. Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.04.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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6
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Tessaro L, Luciano CG, Martins MFL, Ramos AP, Martelli-Tosi M, do Amaral Sobral PJ. Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1949339] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Larissa Tessaro
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Carla Giovana Luciano
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Maria Fernanda Libório Martins
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Ana Paula Ramos
- Department of Chemistry, Faculty of Philosophy, Science and Letters of Ribeirão Preto, University of São Paulo, Ribeirão Preto, SP, Brazil
| | - Milena Martelli-Tosi
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, São Paulo, SP, Brazil
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TESSARO L, MARTELLI-TOSI M, SOBRAL PJDA. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.65320] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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8
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Tessaro L, Luciano CG, Quinta Barbosa Bittante AM, Lourenço RV, Martelli-Tosi M, José do Amaral Sobral P. Gelatin and/or chitosan-based films activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106523] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Alirezalu K, Yaghoubi M, Nemati Z, Farmani B, Mousavi Khaneghah A. Efficacy of stinging nettle extract in combination with ε-polylysine on the quality, safety, and shelf life of rainbow trout fillets. Food Sci Nutr 2021; 9:1542-1550. [PMID: 33747468 PMCID: PMC7958555 DOI: 10.1002/fsn3.2129] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 12/19/2022] Open
Abstract
The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ-polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ-PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB-N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ-PL had the highest amount of redness and the lowest TVB-N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life.
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Affiliation(s)
- Kazem Alirezalu
- Department of Food Science and TechnologyAhar Faculty of Agriculture and Natural ResourcesUniversity of TabrizTabrizIran
| | - Milad Yaghoubi
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
| | - Zabihollah Nemati
- Department of Animal ScienceAhar Faculty of Agriculture and Natural ResourcesUniversity of TabrizTabrizIran
| | - Boukaga Farmani
- Department of Food Science and TechnologyAhar Faculty of Agriculture and Natural ResourcesUniversity of TabrizTabrizIran
| | - Amin Mousavi Khaneghah
- Department of Food and Nutrition and TechnologyFaculty of Food EngineeringUniversity of CampinasCampinasBrazil
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Luciano CG, Rodrigues MM, Lourenço RV, Bittante AMQB, Fernandes AM, do Amaral Sobral PJ. Bi-layer Gelatin Film: Activating Film by Incorporation of “Pitanga” Leaf Hydroethanolic Extract and/or Nisin in the Second Layer. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02568-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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11
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Rocchetti G, Bernardo L, Pateiro M, Barba FJ, Munekata PES, Trevisan M, Lorenzo JM, Lucini L. Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach. Foods 2020; 9:E1668. [PMID: 33203110 PMCID: PMC7696221 DOI: 10.3390/foods9111668] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/10/2020] [Accepted: 11/11/2020] [Indexed: 01/18/2023] Open
Abstract
In this work, the comprehensive metabolomic changes in pork burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 200 mg/kg butylated hydroxytoluene (BHT), and (c) 250 mg/kg pitanga leaf extract (PLE, from Eugenia uniflora L.), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 18 days storage at 2 ± 1 °C, were deeply studied. In particular, untargeted metabolomics was used to evaluate the impact of the antioxidant extracts on meat quality. The PLE phytochemical profile revealed a wide variety of antioxidant compounds, such as polyphenols, alkaloids, and terpenoids. Multivariate statistics (both unsupervised and supervised) allowed to observe marked differences in BHT and PLE burgers metabolomic profiles during storage. Most of the differences could be attributed to hexanoylcarnitine, 4-hydroxy-2-nonenal, 6-hydroxypentadecanedioic acid, 9S,11S,15S,20-tetrahydroxy-5Z,13E-prostadienoic acid (20-hydroxy-PGF2a), sativic acid, followed by glycerophospholipids. In addition, significant correlations (p < 0.01) were observed between thiobarbituric acid reactive substances and metabolites related to lipid oxidation processes. Therefore, the approach used showed a clear modulation of lipid oxidation, likely promoted by the plant leaf extract, thus confirming the ability of PLE to delay lipid oxidative phenomena during storage.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (L.B.); (M.T.); (L.L.)
| | - Letizia Bernardo
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (L.B.); (M.T.); (L.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, 46100 Burjassot, València, Spain;
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Marco Trevisan
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (L.B.); (M.T.); (L.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Luigi Lucini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (L.B.); (M.T.); (L.L.)
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Al-Hilphy AR, Al-Musafer AM, Gavahian M. Pilot-scale ohmic heating-assisted extraction of wheat bran bioactive compounds: Effects of the extract on corn oil stability. Food Res Int 2020; 137:109649. [PMID: 33233228 DOI: 10.1016/j.foodres.2020.109649] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/03/2020] [Accepted: 08/27/2020] [Indexed: 12/28/2022]
Abstract
Recent studies introduced ohmic heating-assisted extraction (OHAE) as a promising emerging technology at laboratory-scales. The objectives of the present study were, first, to investigate the applicability of OHAE at pilot-scale for extraction of bioactive compounds from wheat bran immersed in a polar solvent (salted water containing 0.1% NaCl) at the electric field strengths (EFS) of 4.28, 7.90, and 15.71 V/cm and, second, to evaluate the effects of the wheat extracts on the corn oil stability during 30 days of storage at 45 °C. The results showed that OHAE saved 63% of energy consumption compared with the conventional extraction method. Also, the scaled-up OHAE unit yielded extracts with high quantities of bioactive compounds (110-460 ppm total phenolics) and higher antioxidant activities (antioxidant effectiveness of 56-84%) than those of the extract obtained through the conventional extraction method, i.e., 95 ppm total phenolics with antioxidant effectiveness of 51%. Increasing the EFS increased total phenolics and antioxidant effectiveness of extracts. The incorporation of 250 ppm of the extract obtained at the highest EFS effectively postponed the oxidation of corn oil during one month of storage (peroxide value of 7 vs. 19 meq/kg compared with the control sample) and extended the half-life of oil from 11 to 26 days. Besides, mathematical models proposed in this study well-predicted the oxidation stability of the oil samples mixed with the extract.
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Affiliation(s)
| | - Alaa M Al-Musafer
- Quality Control Department, General Company for Grain Processing, Baghdad, Iraq
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan, ROC.
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