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Dong H, Xu Y, Zhang Q, Li H, Chen L. Activity and safety evaluation of natural preservatives. Food Res Int 2024; 190:114548. [PMID: 38945593 DOI: 10.1016/j.foodres.2024.114548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/29/2024] [Accepted: 05/25/2024] [Indexed: 07/02/2024]
Abstract
Synthetic preservatives are widely used in the food industry to control spoilage and growth of pathogenic microorganisms, inhibit lipid oxidation processes and extend the shelf life of food. However, synthetic preservatives have some side effects that can lead to poisoning, cancer and other degenerative diseases. With the improvement of living standards, people are developing safer natural preservatives to replace synthetic preservatives, including plant derived preservatives (polyphenols, essential oils, flavonoids), animal derived preservatives (lysozyme, antimicrobial peptide, chitosan) and microorganism derived preservatives (nisin, natamycin, ε-polylysine, phage). These natural preservatives exert antibacterial effects by disrupting microbial cell wall/membrane structures, interfering with DNA/RNA replication and transcription, and affecting protein synthesis and metabolism. This review summarizes the natural bioactive compounds (polyphenols, flavonoids and terpenoids, etc.) in these preservatives, their antioxidant and antibacterial activities, and safety evaluation in various products.
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Affiliation(s)
- Huiying Dong
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Yang Xu
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Qingqing Zhang
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Hua Li
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China; Institute of Structural Pharmacology & TCM Chemical Biology, Fujian Key Laboratory of Chinese Materia Medica, College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.
| | - Lixia Chen
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China.
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Chen C, Wang X, Chen W, Liu Q, Wang L. Encapsulation of phenolic acids within food-grade carriers systems: a systematic review. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38764436 DOI: 10.1080/10408398.2024.2350616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Phenolic acids are natural compounds with potential therapeutic effects against various diseases. However, their incorporation into food and pharmaceutical products is limited by challenges such as instability, low solubility, and reduced bioavailability. This systematic review summarizes recent advances in phenolic acid encapsulation using food-grade carrier systems, focusing on proteins, lipids, and polysaccharides. Encapsulation efficiency, release behavior, and bioavailability are examined, as well as the potential health benefits of encapsulated phenolic acids in food products. Strategies to address limitations of current encapsulation systems are also proposed. Encapsulation has emerged as a promising method to enhance the stability and bioavailability of phenolic acids in food products, and various encapsulation technologies have been developed for this purpose. The use of proteins, lipids, and carbohydrates as carriers in food-grade encapsulation systems remains a common approach, but it is associated with certain limitations. Future research on phenolic acid encapsulation should focus on developing environmentally friendly, organic solvent-free, low-energy, scalable, and stable encapsulation systems, as well as co-encapsulation methods that combine multiple phenolic acids or phenolic acids with other bioactive substances to produce synergistic effects.
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Affiliation(s)
- Chao Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China
| | - Xiao Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Wenqi Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Qin Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China
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de Lima AF, Leite RHDL, Pereira MWF, Silva MRL, de Araújo TLAC, de Lima Júnior DM, Gomes MDNB, Lima PDO. Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef. Foods 2024; 13:1353. [PMID: 38731724 PMCID: PMC11083310 DOI: 10.3390/foods13091353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/05/2023] [Accepted: 12/08/2023] [Indexed: 05/13/2024] Open
Abstract
This study aimed to evaluate the influence of films based on chitosan and rosemary extract on the physicochemical, microbiological, and oxidative characteristics of beef. Refrigerated steaks of Longissimus dorsi were distributed in a factorial arrangement (4 × 4) into four treatments consisting of four edible films (control; chitosan; chitosan + 4% rosemary extract; and chitosan + 8% rosemary extract) and four days of aging (0, 2, 4, and 8 days). Incorporating 4% or 8% rosemary extract into the chitosan film improved the characteristics of the films in terms of moisture absorption and elasticity. The edible coatings with chitosan and rosemary extract and the different days of aging increased the tenderness and decreased the lipid oxidation of beef. In addition, the chitosan films containing rosemary extract increased the water-holding capacity and decreased the cooking losses of beef. The films containing 4% and 8% rosemary extract decreased the development of mesophilic and psychrotrophic bacteria and Staphylococcus ssp. in beef. We recommend incorporating 4% rosemary extract into chitosan-based coatings to preserve the quality of refrigerated beef.
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Affiliation(s)
- Allison F. de Lima
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Ricardo H. de L. Leite
- Department of Engineering and Technology, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil;
| | - Marília W. F. Pereira
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Maria R. L. Silva
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Thiago L. A. C. de Araújo
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Dorgival M. de Lima Júnior
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Marina de N. B. Gomes
- College of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande 79074-460, MS, Brazil
| | - Patrícia de O. Lima
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
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Li T, Wang W, Guo Q, Li J, Tang T, Wang Y, Liu D, Yang K, Li J, Deng K, Wang F, Li H, Wu Z, Guo J, Guo D, Shi Y, Zou J, Sun J, Zhang X, Yang M. Rosemary (Rosmarinus officinalis L.) hydrosol based on serotonergic synapse for insomnia. JOURNAL OF ETHNOPHARMACOLOGY 2024; 318:116984. [PMID: 37532071 DOI: 10.1016/j.jep.2023.116984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 07/10/2023] [Accepted: 07/30/2023] [Indexed: 08/04/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Rosemary (Rosmarinus officinalis L.) has been widely used as a traditional remedy for insomnia, depression and anxiety in China and Western countries. Modern pharmacological studies have shown that rosemary has important applications in neurological disorders. However, the mechanism of action of rosemary hydrosol in the treatment of insomnia is not known. AIMS OF THE STUDY Insomnia is closely linked to anxiety and depression, and its pathogenesis is related to biology, psychology, and sociology. Rosemary is a natural plant that has been used to treat insomnia and depression and has good biological activity, but its material basis and mechanism for the treatment of insomnia are not clear. Here, we report on the role of aqueous extracts of rosemary in the treatment of insomnia. MATERIALS AND METHODS The study was based on network pharmacology, using a combination of RNA-sequencing, "quantity-effect" weighting coefficients, and pharmacodynamic experiments. DL-4-chlorophenylalanine (PCPA) was intraperitoneally injected into SD rats to replicate the insomnia model with a blank, model, diazepam, and rosemary hydrosol low-, medium-, and high-dose groups were set up for the experiment. The key pathways in the treatment of insomnia with rosemary hydrosol were analyzed by molecular docking, open field assay, ELISA, western-Blot, Rt-PCR, and immunohistochemical assay. RESULTS Rosemary hydrosol was analyzed by GC-MS to identify 19 components. 1579 differential genes were obtained by RNA-Seq analysis, 533 targets for rosemary hydrosol and 2705 targets for insomnia, and 29 key targets were obtained by intersection. The KEGG results were ranked by "quantity-effect" weighting coefficients, resulting in serotonergic synapse was the key pathway for the treatment of insomnia with rosemary hydrosol. Molecular docking results showed that 1,7,7-trimethylbicyclo[2.2.1] heptan-2-one, 3-methyl-4-isopropylphenol, caryophyllene, and citronellol of rosemary hydrosol acted synergistically to achieve a therapeutic effect on insomnia. Caryophyllene acts on the HTR1A target by upregulating 5-HT1AR, leading to increased 5-HT release, and upregulation of ADCY5, cAMP, PKA and GABAA at serotonergic synapses; citronellol upregulated ADCY5 and 1,7,7-trimethylbicyclo[2.2.1] heptan-2-one, and 3-methyl-4-isopropylphenol up-regulated GABAA to improve insomnia symptoms. In open-field experiments, ELISA kits (5-HT, GABA, and DA), Western-blotting, Rt-PCR and immunohistochemical assay experiments, insomnia rats in the low-, medium- and high-dose groups of rosemary hydrosol showed different degrees of improvement compared with the model group. CONCLUSIONS It was shown that rosemary hydrosol may exert its therapeutic effects on insomnia through serotonergic synapses by combining RNA-Seq, "quantity-effect" weighting coefficients network pharmacology and pharmacodynamic experiments. We have provided a preliminary theoretical study for the development of rosemary hydrosol additive into a beverage for the treatment of insomnia, but it needs to be studied in depth. This study was conducted in rats and the results have limitations and may not apply to humans.
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Affiliation(s)
- Taotao Li
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Wenfei Wang
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Qiuting Guo
- Xianyang Vocational Technical College, Xianyang, 712000, Shaanxi, China
| | - Jia Li
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Tiantian Tang
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Yujiao Wang
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Ding Liu
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Kai Yang
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Jiayi Li
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Kaixue Deng
- Shaanxi Jianchi Biological Pharmaceutical Co., Ltd, Xianyang, 712000, Shaanxi, China
| | - Fang Wang
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, Jiangxi, China
| | - Huiting Li
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, Jiangxi, China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, Jiangxi, China
| | - Jianbo Guo
- Shaanxi Province Food and Drug Safety Monitoring Key Laboratory, Shaanxi Institute of Food and Drug Control, Xi'an, 710000, Shaanxi, China
| | - Dongyan Guo
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Yajun Shi
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Junbo Zou
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Jing Sun
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China
| | - Xiaofei Zhang
- Key Laboratory of Basic and New Drug Research of Traditional Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang, 712000, Shaanxi, China; Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, Jiangxi, China.
| | - Ming Yang
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, 330004, Jiangxi, China.
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Wang J, Xu Z, Lu W, Zhou X, Liu S, Zhu S, Ding Y. Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments. Food Res Int 2024; 176:113829. [PMID: 38163726 DOI: 10.1016/j.foodres.2023.113829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/03/2024]
Abstract
This study aimed to improve the pasty texture of squid meat by oxidative and phosphate curing (OPC) treatment, and elucidate the underlying mechanism. The shear force, springiness, weight gain, water-holding capacity (WHC), color and sensory evaluation of squid meat samples treated with a mild OPC approach (OPC_2, 10 mM H2O2 solution with complex phosphate solution) were significantly improved. However, the samples subjected to over-oxidized (20 and 30 mM H2O2 solution with complex phosphate solution) treatment did not obtain favorable outcomes. Microstructure analysis revealed that muscle fibers aggregated after moderate OPC treatments, leading to an increased spacing between muscle fiber bundles. This gap facilitated a more uniform distribution and restriction of water, according to low-field nuclear magnetic resonance (LF-NMR) results. The results from in vitro simulated oxidation of myofibrillar proteins (MPs) demonstrated that increased H2O2 led to formation of carbonyl groups and decreased sulfhydryl groups, and even secondary structure changes, according to fourier transform infrared spectroscopy (FT-IR). Particle size, zeta potential and sodium dodecyl sulfate-polyacryl amide gel electrophoresis (SDS-PAGE) results showed that oxidation caused protein aggregation into larger molecules. This study presents a novel approach to improve pasty texture of squid meat.
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Affiliation(s)
- Jiangxiang Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Zheng Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Wei Lu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
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Ahmad A, Mahmood N, Hussain M, Aiman U, Al-Mijalli SH, Raza MA, Al Jbawi E. Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2189086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Awais Ahmad
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Nasir Mahmood
- Department of Zoology, University of Central Punjab Bahawalpur Campus, Bahawalpur, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Umme Aiman
- Department of Food Science and Nutrition, Government College University, Faisalabad, Pakistan
| | - Samiah H. Al-Mijalli
- Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
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Shabani M, Ghorbani-HasanSaraei A, Shariatifar N, Savadkoohi F, Shahidi SA. Effect of Urtica dioica L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens ( Escherichia coli and Listeria monocytogenes) in minced camel meat. Food Chem X 2023; 20:101050. [PMID: 38144767 PMCID: PMC10740059 DOI: 10.1016/j.fochx.2023.101050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 11/23/2023] [Accepted: 12/04/2023] [Indexed: 12/26/2023] Open
Abstract
The goal of research was to investigate the impact of nanoliposome and free forms of nettle (Urtica dioica L.) essential oil (EO) on sensory, chemical and microbial properties of minced camel meat during storage at 4 °C. In our investigation, Listeria monocytogenes and Escherichia coli were inoculated into minced camel meat. The outcomes expressed the zeta potential, particle size, polydispersity index and efficiency of encapsulation of prepared nanoliposome were -17.5 mV to -12.8 mV, 143 to 158 nm, 0.77 ± 0.05 to 0.86 ± 0.07 Mw/Mn and 50.26-67.28 %, respectively. Also, according to the microbial analysis, the MIC of EO and nanoliposome-EO (N-EO) for E.coli was 25 ± 2.5 and 25 ± 2.1 mg/mL, respectively, and for L. monocytogenes was 12.5 ± 2.1 and 12.5 ± 2.1 mg/mL, respectively, and the MBC of EO and N-EO for L. monocytogenes was 50 ± 3.1 and 50 ± 3.2 mg/mL, respectively, and for E. coli was 50 ± 2.2 and 50 ± 2.2 mg/mL, respectively. The highest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assay were detected in the BHT 200 (94.7 ± 2.7 and 95.6 ± 3.2, respectively) and lowest of them were detected NEO1% (33.7 ± 12.2 and 22.37 ± 0.22, respectively). After 18 days, the minimum value of pH was identified in the N-EO 2 % group incubated with L. monocytogenes (with pH = 6.9) and E. coli (with pH = 6.87). Furthermore, after 18 days of storage, the minimum TVB-N (total volatile basic nitrogen) value was observed in the N-EO group (26.89 mg N/100 g) and the maximum TVB-N value was observed in the control group (33.78 mg N/100 g). Finally, the N-EO and control treatment (during the experiment) had the highest and lowest sensory evaluation score, respectively. Finally, the N-EO group got a highest sensory score, whilst the group of control got the lowest acceptance score, after 18 days of storage. Based on the outcomes obtained from this research, using nettle (Urtica dioica L.) EO (in nanoliposome form) increases the storing time of minced camel meat.
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Affiliation(s)
- Masoudeh Shabani
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | | | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Faezeh Savadkoohi
- Department of Biology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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Zeraat Pisheh F, Falah F, Sanaei F, Vasiee A, Zanganeh H, Tabatabaee Yazdi F, Ibrahim SA. The Effect of Plasma-Activated Water Combined with Rosemary Extract ( Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage. Foods 2023; 12:4022. [PMID: 37959142 PMCID: PMC10649294 DOI: 10.3390/foods12214022] [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: 09/19/2023] [Revised: 10/13/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period.
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Affiliation(s)
- Fatemeh Zeraat Pisheh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Fereshteh Falah
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Sanaei
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Alireza Vasiee
- Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157356, Iran;
| | - Hossein Zanganeh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, E. Market Street, 1601, Greensboro, NC 24711, USA
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Malekmohammadi M, Ghanbarzadeh B, Hanifian S, Samadi Kafil H, Gharekhani M, Falcone PM. The Gelatin-Coated Nanostructured Lipid Carrier (NLC) Containing Salvia officinalis Extract: Optimization by Combined D-Optimal Design and Its Application to Improve the Quality Parameters of Beef Burger. Foods 2023; 12:3737. [PMID: 37893630 PMCID: PMC10606122 DOI: 10.3390/foods12203737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/23/2023] [Accepted: 09/25/2023] [Indexed: 10/29/2023] Open
Abstract
The current study aims to synthesize the gelatin-coated nanostructured lipid carrier (NLC) to encapsulate sage extract and use this nanoparticle to increase the quality parameters of beef burger samples. NLCs were prepared by formulation of gelatin (as surfactant and coating biopolymer), tallow oil (as solid lipid), rosemary essential oil (as liquid lipid), sage extract (as active material or encapsulant), polyglycerol ester and Tween 80 (as low-molecular emulsifier) through the high-shear homogenization-sonication method. The effects of gelatin concentrations and the solid/liquid ratio on the particle size, polydispersity index (PDI), and encapsulation efficiency (EE%) of sage extract-loaded NLCs were quantitatively investigated and optimized using a combined D-optimal design. Design expert software suggested the optimum formulation with a gelatin concentration of 0.1 g/g suspension and solid/liquid lipid ratio of 60/40 with a particle size of 100.4 nm, PDI of 0.36, and EE% 80%. The morphology, interactions, thermal properties, and crystallinity of obtained NLC formulations were investigated by TEM, FTIR, DSC, and XRD techniques. The optimum sage extract-loaded/gelatin-coated NLC showed significantly higher antioxidant activity than free extract after 30 days of storage. It also indicated a higher inhibitory effect against E. coli and P. aeruginosa than free form in MIC and MBC tests. The optimum sage extract-loaded/gelatin-coated NLC, more than free extract, increased the oxidation stability of the treated beef burger samples during 90 days of storage at 4 and -18 °C (verified by thiobarbituric acid and peroxide values tests). Incorporation of the optimum NLC to beef burgers also effectively decreased total counts of mesophilic bacteria, psychotropic bacteria, S. aureus, coliform, E. coli, molds, and yeasts of treated beef burger samples during 0, 3, and 7 days of storage in comparison to the control sample. These results suggested that the obtained sage extract-loaded NLC can be an effective preservative to extend the shelf life of beef burgers.
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Affiliation(s)
- Maedeh Malekmohammadi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz P.O. Box 11365-4435, Iran (S.H.); (M.G.)
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz P.O. Box 51666-16471, Iran
| | - Shahram Hanifian
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz P.O. Box 11365-4435, Iran (S.H.); (M.G.)
| | - Hossein Samadi Kafil
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz P.O. Box 51656-65811, Iran;
| | - Mehdi Gharekhani
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz P.O. Box 11365-4435, Iran (S.H.); (M.G.)
| | - Pasquale M. Falcone
- Department of Agricultural, Food and Environmental Sciences, University Polytechnical of Marche, Brecce Bianche 10, 60131 Ancona, Italy
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10
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Khazzar S, Segato S, Riuzzi G, Serva L, Garbin E, Gerardi G, Tenti S, Mirisola M, Catellani P. Influence of Ageing Time and Method on Beef Quality and Safety. Foods 2023; 12:3250. [PMID: 37685182 PMCID: PMC10486688 DOI: 10.3390/foods12173250] [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: 06/28/2023] [Revised: 08/23/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The effectiveness of dry ageing with regard to retaining meat quality is still subject to debate. At 4 d post mortem, samples of boneless strip loins were excised from young Charolais carcasses and then stored for a further 26 d in a cooler, either vacuum-packaged (VP) or dried-aged (DA). Loin samples were also dissected 7 d post mortem as a control treatment (CT). Chemical, instrumental and microbiological data (n = 18) were determined in longissimus dorsi and underwent ANOVA to estimate the differences in the ageing fixed factor split into two orthogonal contrasts: control vs. aged and VP vs. DA. Ageing loss (both surface dehydration and water purge) was greater in DA compared to VP samples, resulting in the lowest moisture content and highest crude protein and fat percentage in DA loins. The ageing method did not affect meat surface colour, except for redness, which had the lowest value in DA samples. Meat tenderness improved a similar amount following both VP and DA ageing treatments. Compared to the control, prolonged ageing raised both the peroxide value and the total microbial count, especially in DA samples, though both remained within the recommended limits. In summation, both ageing methods improved beef meat tenderisation, preserving its shelf life.
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Affiliation(s)
| | | | | | - Lorenzo Serva
- Department of Animal Medicine, Production and Health, University of Padova, 35020 Padova, Italy; (S.K.); (S.S.); (G.R.); (E.G.); (G.G.); (S.T.); (M.M.); (P.C.)
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11
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Nutrizio M, Jurić S, Kucljak D, Švaljek SL, Vlahoviček-Kahlina K, Režek Jambrak A, Vinceković M. Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles. Foods 2023; 12:foods12081570. [PMID: 37107365 PMCID: PMC10137539 DOI: 10.3390/foods12081570] [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: 03/15/2023] [Revised: 04/03/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
The increased demand for functional food with added health benefits is directing industrial procedures toward more sustainable production of naturally added bioactive compounds. The objective of this research was to investigate the potential of bioactive compounds from rosemary extract obtained using high-voltage electrical discharge as a green extraction method, for microencapsulation as a protective method for future application in functional food. Four types of microparticles were made via the ionic gelation method using alginate (Alg), zein (Z), and hydroxypropyl methylcellulose (HPMC) biopolymers and were analyzed considering the physicochemical properties. The diameter of dry microparticles ranged from 651.29 to 1087.37 μm. The shape and morphology analysis of microparticles showed that the obtained microparticles were quite spherical with a granular surface. The high encapsulation efficiency was obtained with a loading capacity of polyphenols up to 11.31 ± 1.47 mg GAE/g (Alg/Z microparticles). The microencapsulation method showed protective effects for rosemary polyphenols against pH changes during digestion. Specifically, the addition of both zein and HPMC to calcium-alginate resulted in microparticles with a prolonged release for better availability of polyphenols in the intestine. This research background indicates that the release of rosemary extract is highly dependent on the initial biopolymer composition with high potential for further functional food applications.
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Affiliation(s)
- Marinela Nutrizio
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Slaven Jurić
- Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Damir Kucljak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Silvija Lea Švaljek
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Marko Vinceković
- Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
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12
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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13
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Hosseini F, Motamedzadegan A, Raeisi SN, Rahaiee S. Antioxidant activity of nanoencapsulated chia ( Salvia hispanica L.) seed extract and its application to manufacture a functional cheese. Food Sci Nutr 2023; 11:1328-1341. [PMID: 36911828 PMCID: PMC10002955 DOI: 10.1002/fsn3.3169] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 12/23/2022] Open
Abstract
The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its characteristics and antioxidant activity (AA) were evaluated. The free CSE (F-CSE) and encapsulated CSE (E-CSE) were then added to ricotta cheese formulation (1.5 and 3.0% w/w). The samples were kept for 15 days in a refrigerator and their physicochemical, sensory properties, AA, and oxidative stability were examined. The particle size, polydispersity index, zeta potential, and encapsulation efficiency of CSE nanocapsules were 59.23 nm, 0.328, -44.47 mV, and 80.06%, respectively. The CSE showed remarkable AA in vitro. The AA of F-CSE was higher than E-CSE. The moisture, dry matter, fat, and protein content of cheese samples were in the range of 52.64%-53.31%, 46.69%-47.36%, 19.02%-19.28%, and 16.88%-17.02%, respectively. The color of F-CSE cheeses was slightly yellower than control; however, they did not have clear color differences. During storage, the acidity, hardness, chewiness, and peroxide value of cheeses increased, while the pH, total phenol content, and AA decreased (p < .05). The addition of CSE reduced the rate of pH and acidity changes during storage and significantly increase the AA and oxidative stability. Initially, F-CSE cheeses had higher functional activity, but on other storage days, due to the protective effect of coating materials, the functional activity of E-CSE samples was higher. The CSE, especially E-CSE, did not have an adverse effect on the sensory properties of cheese. Based on the results of this study, it can be concluded that it is possible to manufacture a functional cheese using E-CSE.
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Affiliation(s)
- Farinaz Hosseini
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resource University Sari Iran
| | | | - Somayeh Rahaiee
- Department of Microbial Biotechnology, Faculty of Biotechnology Amol University of Special Modern Technologies Amol Iran
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14
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Fathimoghadam F, Shahamirian M, Roomiani L, Tadayoni M. Effect of gelatin-based film activated with persian lime (Citrus latifolia) essential oil on the shelf life of shrimp. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01839-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
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15
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Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile. Foods 2022; 11:foods11223558. [PMID: 36429150 PMCID: PMC9689944 DOI: 10.3390/foods11223558] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/02/2022] [Accepted: 11/05/2022] [Indexed: 11/10/2022] Open
Abstract
Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.
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16
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Chaari M, Elhadef K, Akermi S, Ben Akacha B, Fourati M, Chakchouk Mtibaa A, Ennouri M, Sarkar T, Shariati MA, Rebezov M, Abdelkafi S, Mellouli L, Smaoui S. Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract. Antioxidants (Basel) 2022; 11:2095. [PMID: 36358468 PMCID: PMC9686688 DOI: 10.3390/antiox11112095] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 08/13/2023] Open
Abstract
Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.
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Affiliation(s)
- Moufida Chaari
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Sarra Akermi
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, Sfax 3018, Tunisia
| | - Mariam Fourati
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, Sfax 3018, Tunisia
- Valuation, Security and Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, Bengal State Council of Technical Education, Government of West Bengal, Malda 732102, West Bengal, India
| | - Mohammad Ali Shariati
- Department of Scientific Research, Russian State Agrarian University—Moscow Timiryazev Agricultural Academy, 127550 Moscow, Russia
| | - Maksim Rebezov
- Department of Scientific Research, Russian State Agrarian University—Moscow Timiryazev Agricultural Academy, 127550 Moscow, Russia
- Department of Scientific Research, V. M. Gorbatov Federal Research, Center for Food Systems, 26 Talalikhin St., 109316 Moscow, Russia
| | - Slim Abdelkafi
- Laboratory of Enzymatic Engineering and Microbiology, Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
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Han J, Dong P, Holman BWB, Yang H, Chen X, Zhu L, Luo X, Mao Y, Zhang Y. Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Crit Rev Food Sci Nutr 2022; 64:2105-2129. [PMID: 36148812 DOI: 10.1080/10408398.2022.2121258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.
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Affiliation(s)
- Jina Han
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - Huixuan Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
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Pouryousef N, Ahmady M, Shariatifar N, Jafarian S, Shahidi SA. The Effects of Mentha pulegium L. Aqueous Extract and Nisin (Free and Nonoliposomes Forms) on Chemical, Biological, and Sensory Characteristics of Minced Silver Carp Fish ( Hypophthalmichthys molitrix). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2120379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Neda Pouryousef
- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Mazandaran, Iran
| | - Mohammad Ahmady
- Department of Food Science and Technology, Islamic Azad University, Savadkooh Branch, Savadkooh, Mazandaran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Sara Jafarian
- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Mazandaran, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Mazandaran, Iran
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19
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Zarabi O, Ahmadi M, Hedayatifard M, Golestan L, Farhadi A. Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout ( Salmo trutta caspius) during Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2109088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Oriana Zarabi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mohammad Ahmadi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Masoud Hedayatifard
- Fisheries Department, College of Agriculture and Natural Resources, Qaemshahr branch, Islamic Azad University, Amol, Iran
| | - Leila Golestan
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ayoub Farhadi
- Faculty of Animal Sciences and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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Leite SMB, da Silva Assunção EM, Alves AVDNG, de Souza Maciel E, de Moraes Pinto LA, Kaneko IN, Guerrero A, Correa APF, Müller Fernandes JI, Lopes NP, Vital MJS, Monteschio JDO. Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes. PLoS One 2022; 17:e0272852. [PMID: 35947587 PMCID: PMC9365165 DOI: 10.1371/journal.pone.0272852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 07/27/2022] [Indexed: 11/18/2022] Open
Abstract
The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.
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Affiliation(s)
| | | | | | | | | | - Isabelle Naemi Kaneko
- Department of Animal Science, Federal University of Rondônia Foundation, Rondônia, Brazil
| | - Ana Guerrero
- Facultad de Veterinaria, Departamento Producción y Sanidad Animal, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, Valencia, España, Spain
| | | | | | - Nívia Pires Lopes
- Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil
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de Macedo LM, dos Santos ÉM, Ataide JA, Silva GTDSE, Guarnieri JPDO, Lancellotti M, Jozala AF, Rosa PCP, Mazzola PG. Development and Evaluation of an Antimicrobial Formulation Containing Rosmarinus officinalis. Molecules 2022; 27:molecules27165049. [PMID: 36014289 PMCID: PMC9416300 DOI: 10.3390/molecules27165049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/28/2022] [Accepted: 08/03/2022] [Indexed: 11/25/2022] Open
Abstract
Rosmarinus officinalis belongs to the Lamiaceae family, and its constituents show antioxidant, anti-inflammatory, antidepressant, antinociceptive, and antibacterial properties. The aim of this study was to develop a topical formulation with R. officinalis extract that had antimicrobial and antioxidant activity. Maceration, infusion, Soxhlet, and ultrasound were used to produce rosemary extracts, which were submitted to antioxidant, compound quantification, cell viability, and antimicrobial assays. Infusion and Soxhlet showed better results in the DPPH assay. During compound quantification, infusion showed promising metabolite extraction in phenolic compounds and tannins, although maceration was able to extract more flavonoids. The infusion and ultrasound extracts affected more strains of skin bacteria in the disk diffusion assays. In the minimum inhibitory concentration assay, the infusion extract showed results against S. aureus, S. oralis, and P. aeruginosa, while ultrasound showed effects against those three bacteria and E. coli. The infusion extract was chosen to be incorporated into a green emulsion. The infusion extract promoted lower spreadability and appropriated the texture, and the blank formulation showed high levels of acceptance among the volunteers. According to the results, the rosemary extract showed promising antioxidant and antimicrobial activity, and the developed formulations containing this extract were stable for over 90 days and had acceptable characteristics, suggesting its potential use as a phytocosmetic. This paper reports the first attempt to produce an oil-in-water emulsion using only natural excipients and rosemary extract, which is a promising novelty, as similar products cannot be found on the market or in the scientific literature.
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Affiliation(s)
| | - Érica Mendes dos Santos
- Faculty of Pharmaceutical Sciences, University of Campinas (UNICAMP), Campinas 13083-871, Brazil
- Correspondence: ; Tel.: +55-19-983235896
| | - Janaína Artem Ataide
- Faculty of Pharmaceutical Sciences, University of Campinas (UNICAMP), Campinas 13083-871, Brazil
| | | | | | - Marcelo Lancellotti
- Faculty of Pharmaceutical Sciences, University of Campinas (UNICAMP), Campinas 13083-871, Brazil
| | - Angela Faustino Jozala
- Laboratory of Industrial Microbiology and Fermentation Process (LAMINFE), University of Sorocaba, Sorocaba 18023-000, Brazil
| | - Paulo Cesar Pires Rosa
- Faculty of Pharmaceutical Sciences, University of Campinas (UNICAMP), Campinas 13083-871, Brazil
| | - Priscila Gava Mazzola
- Faculty of Pharmaceutical Sciences, University of Campinas (UNICAMP), Campinas 13083-871, Brazil
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Pouryousef N, Ahmady M, Shariatifar N, Jafarian S, Shahidi SA. The effects of essential oil Mentha pulegium L. and nisin (free and nanoliposome forms) on inoculated bacterial in minced silver carp fish (Hypophthalmichthys molitrix). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01514-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Jafari SZ, Jafarian S, Hojjati M, Najafian L. Evaluation of antioxidant activity of nano- and microencapsulated rosemary ( Rosmarinus officinalis L.) leaves extract in cress ( Lepidium sativum) and basil ( Ocimum basilicum) seed gums for enhancing oxidative stability of sunflower oil. Food Sci Nutr 2022; 10:2111-2119. [PMID: 35702297 PMCID: PMC9179134 DOI: 10.1002/fsn3.2827] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/17/2022] [Accepted: 02/24/2022] [Indexed: 12/16/2022] Open
Abstract
There has been interest in the use of plant extract as a natural preservative agent for improving the oxidative stability of vegetable oils. However, plant extracts have low stability against heat and environmental stress. In this study, the antioxidant potential of nano‐ and microencapsulated Rosmarinus officinalis L. extract (RE) obtained using the ultrasonication method was measured. The total phenolic and flavonoid content of the extract was 174.4 ± 25.9 mg gallic acid/g extract and 78.30 ± 3.2 mg rutin/g extract, respectively. Antioxidant activity of 50, 100, 200, and 400 ppm of RE was measured by DPPH free radical scavenging methods, ferric reduction assay, and β‐carotene/linoleic acid assay, and then compared to the 100 ppm of TBHQ as a common synthetic antioxidant. The results showed that the antioxidant activity increased with increasing the concentration of the extract in all evaluating methods. The antioxidant activity of 200 ppm of the free and encapsulated extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums at different ratios (1:0, 1:1, and 0:1) was compared to sunflower oil without antioxidants, and oil‐containing TBHQ which was stored at 60°C for 24 days. The oxidation indexes of oil samples include peroxide value, thiobarbituric acid value, and p‐anisidine value measured at 4‐day intervals. A lower oil oxidation was observed in oil‐containing nanoencapsulated extract followed by microencapsulated extract, free extract, and TBHQ. Since producing nanoencapsulated RE requires a higher time and speed of homogenization and due to no statistically significant difference between the antioxidant properties of nanocapsules and microcapsules in oil, the use of microcapsules of RE in basil seed gum to increase the shelf life of sunflower oil is recommended.
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Affiliation(s)
- Seyede Zeynab Jafari
- Department of Food Science & Technology Nour Branch Islamic Azad University Nour Iran
| | - Sara Jafarian
- Department of Food Science & Technology Nour Branch Islamic Azad University Nour Iran
| | - Mohammad Hojjati
- Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Ahvaz Iran
| | - Leila Najafian
- Department of Food Science & Technology Sari Branch Islamic Azad University Sari Iran
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Karimifar P, Saei-Dehkordi SS, Izadi Z. Antibacterial, antioxidative and sensory properties of Ziziphora clinopodioides–Rosmarinus officinalis essential oil nanoencapsulated using sodium alginate in raw lamb burger patties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101698] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese. Int J Food Microbiol 2022; 376:109761. [DOI: 10.1016/j.ijfoodmicro.2022.109761] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 05/22/2022] [Accepted: 05/27/2022] [Indexed: 11/22/2022]
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26
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Siddiqui SA, Bahmid NA, Taha A, Khalifa I, Khan S, Rostamabadi H, Jafari SM. Recent advances in food applications of phenolic-loaded micro/nanodelivery systems. Crit Rev Food Sci Nutr 2022; 63:8939-8959. [PMID: 35426751 DOI: 10.1080/10408398.2022.2056870] [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: 12/12/2022]
Abstract
The current relevance of a healthy diet in well-being has led to a surging interest in designing novel functional food products enriched by biologically active molecules. As nature-inspired bioactive components, several lines of research have revealed the capability of polyphenolic compounds (phenolics) in the medical intervention of different ailments, i.e., tumors, cardiovascular and inflammatory diseases. Phenolics typically possess antioxidant and antibacterial properties and, due to their unique molecular structure, can offer superior platforms for designing functional products. They can protect food ingredients from oxidation and promote the physicochemical attributes of proteins and carbohydrate-based materials. Even though these properties contribute to the inherent benefits of bioactive phenolics as important functional ingredients in the food industry, the in vitro/in vivo instability, poor solubility, and low bioavailability are the main factors restricting their food/pharma applicability. Recent advances in the encapsulation realm are now offering efficient platforms to overcome these limitations. The application of encapsulation field may offer protection and controlled delivery of phenolics in food formulations. Here, we review recent advances in micro/nanoencapsulation of phenolics and highlight efficient carriers from this decade, which have been utilized successfully in food applications. Although further development of phenolic-containing formulations promises to design novel functional food formulations, and revolutionize the food industry, most of the strategies found in the scientific literature are not commercially applicable. Moreover, in vivo experiments are extremely crucial to corroborate the efficiency of such products.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Nur Alim Bahmid
- National Research and Innovation Agency, Jakarta, Indonesia
- Agricultural Product Technology Department, Sulawesi Barat University, Majene, Indonesia
| | - Ahmed Taha
- Center for Physical Sciences and Technology, State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Sipper Khan
- Institute of Agricultural Engineering Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
| | - Hadis Rostamabadi
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Seid Mahdi Jafari
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
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Zarandi M, Hasani M, Shotorbani PM, Basti AA, Hamedi H. Assessing edible composite coating of sodium alginate–galbanum gum impregnated with nettle extract on improving the shelf life of rainbow trout fillet. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01357-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sarvarian M, Jafarpour A, Awuchi CG, Adeleye AO, Okpala COR. Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange ( Citrus sinensis L.) Juice Fortified with Different Oleaster ( Elaeagnus angustifolia L.) Extracts. Molecules 2022; 27:molecules27051530. [PMID: 35268631 PMCID: PMC8912112 DOI: 10.3390/molecules27051530] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/16/2022] [Accepted: 01/18/2022] [Indexed: 11/16/2022] Open
Abstract
In Iran and other parts of Western Asia, the oleaster (Elaeagnus angustifolia L.) fruit is processed in the dried powdery form, and in recent times, increasingly applied/sprinkled in fruit juices such as those made from oranges (Citrus sinensis L.). To our best knowledge, the effectiveness of oleaster fruit extract in fortifying the orange juice has not yet been reported and the knowledge of this will greatly benefit the consumers, particularly those around the Western Asia region. This current work, therefore, investigated the changes in physicochemical, free radical activity, total phenolic compounds, and sensory properties of orange juice fortified with different oleaster fruit extracts. The orange juice mix formulation comprised different concentrations (5, 10, 15, 20, and 25%) of oleaster (alcoholic, aqueous, and hydro-alcoholic) extracts. The control comprised orange concentrate (4% w/v), sugar (8.5% w/v), and citric acid (0.1% w/v) brought to the desirable volume with water. As the free radical activity depicted the antioxidant properties, the physicochemical aspects of this work involved the determinations of Brix, density, ash, pH, total acidity, sucrose, and total sugar, whereas the sensory aspects involved the determinations of color and taste. Whilst the aqueous oleaster 20 and 25% extracts produced notable physicochemical differences in the orange juice mix, both free radical activity, and phenolic compounds significantly increased (p < 0.05) after 30 days despite resembling (p > 0.05) those of control at day 1. More so, the increases in aqueous, alcoholic, and hydro-alcoholic oleaster extracts would decrease (p < 0.05) the sensory color and taste of the orange juice mix in this study.
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Affiliation(s)
- Maryam Sarvarian
- Department of Food Science & Technology, Savadkooh Branch, Islamic Azad University, Savadkooh 47418-39959, Iran
- Correspondence: (M.S.); (C.O.R.O.)
| | - Afshin Jafarpour
- Department of Food Science & Technology, Garmsar Branch, Islamic Azad University, Garmsar 35816-31167, Iran;
| | - Chinaza Godswill Awuchi
- Department of Biochemistry, Kampala International University, Bushenyi P.O. Box 20000, Uganda;
| | - Ademiku O. Adeleye
- Faith Heroic Generation, No. 36 Temidire Street, Akure 340251, Ondo State, Nigeria;
| | - Charles Odilichukwu R. Okpala
- Department of Functional Foods Product Development, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
- Correspondence: (M.S.); (C.O.R.O.)
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Aghababaei L, Hasani M, Shotorbani PM, Basti AA, Hamedi H. Antioxidant and antimicrobial characteristics of chitosan and galbanum gum composite coating incorporated with cumin essential oil on the shelf life of chicken fillets. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01295-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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30
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Priyadarshini MB, Majumder RK, Maurya P. Effect of vacuum packaging on the shelf‐life of shrimp analog prepared from
Pangasionodon hypophthalmus
surimi during refrigerated storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16369] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Ranendra Kumar Majumder
- Department of Fish Processing Technology and Engineering, College of Fisheries CAU(I) West Tripura India
| | - Pradip Maurya
- Department of Fish Processing Technology and Engineering, College of Fisheries CAU(I) West Tripura India
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31
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Al-Hijazeen M. Recommended Level of Rosemary Extract (<i>Rosmarinus officinalis</i> L.) Based on Lipid Oxidation, Total Volatiles, and Sensory Evaluation of Treated Cooked Chicken Meat. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-22-00034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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32
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Eslamian Amiri M, Ahmady M, Ariaii P, Golestan L, Ghorbani‐HasanSaraei A. Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets. Food Sci Nutr 2021; 9:6524-6537. [PMID: 34925782 PMCID: PMC8645717 DOI: 10.1002/fsn3.2578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 11/12/2022] Open
Abstract
In this study, the effect of composite chitosan-chia seed coating (CH-CG) with Bay laurel (Laurus nobilis) essential oil (BE) in two forms including free and nanocapsulated on the shelf life of quail fillets during the 16-day refrigeration (4 ± 1℃) period was investigated. For this purpose, first, BE was extracted by Clevenger apparatus. Then, nanoliposomes BE were produced, and the properties of BE and nanoliposomes BE were investigated. In order to investigate the shelf life of quail, 6 treatments were produced including 1: control (C), 2: CH-CG, CH-CG+BE at 800 ppm, 3: CH-CG+BE at 1600 ppm, 4: CH-CG+nano BE at 800 ppm, 5: CH-CG+nano BE at 1600 ppm, and periodically chemical parameters (peroxide value, free fatty acid, total volatile basic nitrogen, texture firmness, and chewing ability) and microbial (total viable bacteria (TVC) and psychrotrophic bacteria), and the effect of different treatments on control in Escherichia coli and Staphylococcus aureus inoculated populations in quail was also investigated. The BE had high antioxidant and antimicrobial properties. The particle size and microencapsulation efficiency of BE nanoliposome were 98.3 nm and 75.95%, respectively. The results of chemical and microbial analysis showed that in general, the coating with essential oil slowed down the increasing trend of oxidation and microbial indices compared to the control treatment and nanocapsulation of essential oil has increased its antimicrobial and antioxidant properties (p < .05). At the end of storage period, in all tests, treatments of 3, 4, and 5 had the allowed microbial and chemical range and they also inhibited the growth of these bacteria (p < .05). Overall, considering the higher sensory score of treatment 4 and economic efficiency, it seems that this treatment can be used as a natural preservative in the meat industry.
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Affiliation(s)
| | - Mohammad Ahmady
- Department of Food Science and TechnologyAyatolla Amoli BranchIslamic Azad UniversityAmolIran
| | - Peiman Ariaii
- Department of Food Science and TechnologyAyatolla Amoli BranchIslamic Azad UniversityAmolIran
| | - Leila Golestan
- Department of Food Science and TechnologyAyatolla Amoli BranchIslamic Azad UniversityAmolIran
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Aziman N, Jawaid M, Mutalib NAA, Yusof NL, Nadrah AH, Nazatul UK, Tverezovskiy VV, Tverezovskaya OA, Fouad H, Braganca RM, Baker PW, Selbie S, Ali A. Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat. Foods 2021; 10:foods10112812. [PMID: 34829093 PMCID: PMC8617763 DOI: 10.3390/foods10112812] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/27/2021] [Accepted: 09/30/2021] [Indexed: 11/16/2022] Open
Abstract
The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli, which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality.
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Affiliation(s)
- N. Aziman
- Alliance of Research & Innovation for Food (ARIF), Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, Kuala Pilah 72000, Negeri Sembilan, Malaysia;
| | - M. Jawaid
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: author:
| | - N. A. Abdul Mutalib
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - N. L. Yusof
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - A. H. Nadrah
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - U. K. Nazatul
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.A.A.M.); (N.L.Y.); (A.H.N.); (U.K.N.)
| | - V. V. Tverezovskiy
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - O. A. Tverezovskaya
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - H. Fouad
- Applied Medical Science Department, Community College, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia;
| | - R. M. Braganca
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - P. W. Baker
- BioComposites Centre, Bangor University, Bangor, Gwynedd LL57 2UW, UK; (V.V.T.); (O.A.T.); (R.M.B.); (P.W.B.)
| | - S. Selbie
- Scitech Adhesive Systems Ltd., Castle Park Industrial Estate, Flint CH6 5XA, UK;
| | - A. Ali
- Centre of Excellence for Postharvest Biotechnology, School of Biosciences, University of Notthingham Malaysia, Jalan Broga 43500, Semenyih, Malaysia;
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Yusof NL, Mutalib NAA, Nazatul UK, Nadrah AH, Aziman N, Fouad H, Jawaid M, Ali A, Kian LK, Sain M. Efficacy of Biopolymer/Starch Based Antimicrobial Packaging for Chicken Breast Fillets. Foods 2021; 10:foods10102379. [PMID: 34681430 PMCID: PMC8535215 DOI: 10.3390/foods10102379] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/28/2021] [Accepted: 08/29/2021] [Indexed: 11/16/2022] Open
Abstract
Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene succinate/tapioca starch (PBS/TPS) films incorporating Biomaster-silver (BM) and SANAFOR® (SAN) were prepared and tested as food packaging to improve the lifespan of fresh chicken breast fillets when kept in a chiller for seven days. The incorporation of BM and SAN into both films demonstrated antimicrobial activity and could prolong the storability of chicken breast fillets until day 7. However, PBS + SAN 2%, PBS/TPS + SAN 1%, and PBS/TPS + SAN 2% films showed the lowest microbial log growth. In quality assessment, incorporation of BM and SAN into both film types enhanced the quality of the chicken breast fillets. However, PBS + SAN 1% film showed the most notable enhancement of chicken breast fillet quality, as it minimized color variation, slowed pH increment, decreased weight loss, and decelerated the hardening process of the chicken breast fillets. Therefore, we suggest that the PBS + SAN and PBS/TPS + SAN films produced in this work have potential use as antimicrobial packaging in the future.
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Affiliation(s)
- Noor L. Yusof
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.L.Y.); (N.-A.A.M.); (U.K.N.); (A.H.N.)
| | - Noor-Azira Abdul Mutalib
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.L.Y.); (N.-A.A.M.); (U.K.N.); (A.H.N.)
| | - U. K. Nazatul
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.L.Y.); (N.-A.A.M.); (U.K.N.); (A.H.N.)
| | - A. H. Nadrah
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (N.L.Y.); (N.-A.A.M.); (U.K.N.); (A.H.N.)
| | - Nurain Aziman
- Alliance of Research & Innovation for Food (ARIF), Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, Kuala Pilah 72000, Negeri Sembilan, Malaysia;
| | - Hassan Fouad
- Applied Medical Science Department, Community College, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia;
| | - Mohammad Jawaid
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
- Correspondence:
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology, School of Biosciences, University of Notthingham Malaysia, Semenyih 43500, Selangor, Malaysia;
| | - Lau Kia Kian
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Mohini Sain
- Centre for Biocomposites and Biomaterials Processing, University of Toronto, 33 Willcocks Street, Toronto, ON M5S3B3, Canada;
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35
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Delshadi R, Bahrami A, Assadpour E, Williams L, Jafari SM. Nano/microencapsulated natural antimicrobials to control the spoilage microorganisms and pathogens in different food products. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108180] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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36
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Kaur R, Gupta TB, Bronlund J, Kaur L. THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1950173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Tanushree B. Gupta
- AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand
| | - John Bronlund
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
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Maleki M, Ariaii P, Sharifi Soltani M. Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum. Food Sci Nutr 2021; 9:3436-3448. [PMID: 34262704 PMCID: PMC8269579 DOI: 10.1002/fsn3.2250] [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: 11/26/2020] [Revised: 03/03/2021] [Accepted: 03/03/2021] [Indexed: 01/13/2023] Open
Abstract
In this study, the effect of free and microencapsulation of Tragopogon Collins extract (TPE) on the properties of probiotic yogurt was investigated. For this purpose, first, TPE was extracted by ultrasound method. The amounts of phenolic and flavonoid compounds in TPE were 890.04 mg/g gallic acid and 512.76 mg/g extract (respectively), and it had high antioxidant and antimicrobial properties. Then, the extract was encapsulated by maltodextrin-whey protein concentrate. The results related to the particle size, zeta-potential, and microencapsulation efficiency of the TPE microencapsulation were 93.87 nm, 18.99 MV, and 64.35% respectively. In order to investigate the effect of nano- and free TPE on the properties of yogurt during a 15-day storage period of 5 treatments including control, nano- and free TPE at 750 and 1,000 ppm were provided and the physicochemical properties, probiotic bacteria viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties, probiotic bacterial viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties. TPE samples had lower pH, less syneresis, and more acidity, viscosity, and antioxidant properties compared to the control sample (p < .05). Furthermore, in these samples, the viability of probiotic bacteria during storage was higher than the control treatment and the sensory properties were acceptable. In most cases, better results were observed in nano-TPE treatment. Therefore, by industrial production of probiotic yogurt containing nano-TPE as a functional food, a new choice will be provided for consumers of dairy products that would have more desirable nutritional value and sensory properties.
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Affiliation(s)
- Mohammad Maleki
- Department of Food Science and TechnologyIslamic Azad University, Ayatollah Amoli BranchAmolIran
| | - Peiman Ariaii
- Department of Food Science and TechnologyIslamic Azad University, Ayatollah Amoli BranchAmolIran
| | - Mahdi Sharifi Soltani
- Department of VeterinaryAgriculture FacultyIslamic Azad University, Chalous BranchChalousIran
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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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Moghadam RM, Ariaii P, Ahmady M. The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00849-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Maggiolino A, Sgarro MF, Natrella G, Lorenzo JM, Colucci A, Faccia M, De Palo P. Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability. Foods 2021; 10:1080. [PMID: 34068173 PMCID: PMC8152972 DOI: 10.3390/foods10051080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON; n = 20) and an experimental group (PTHL; n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile.
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Affiliation(s)
- Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (M.F.S.); (P.D.P.)
| | - Maria Federica Sgarro
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (M.F.S.); (P.D.P.)
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (G.N.); (A.C.); (M.F.)
| | - Josè Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain;
- Area Tecnologia de los Alimentos, Facultad Ciencias de Oruesnse, Universidad de Vigo, 32004 Ourense, Spain
| | - Annamaria Colucci
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (G.N.); (A.C.); (M.F.)
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (G.N.); (A.C.); (M.F.)
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (M.F.S.); (P.D.P.)
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Sayyari Z, Rabbani M, Farahmandfar R, Esmaeilzadeh Kenari R, Mousavi Nadoushan R. Investigation of the effect of essential oil along with nanocoatings containing gums in the development of fish fillet storage time. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00932-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Sayyari Z, Rabani M, Farahmandfar R, Esmaeilzadeh Kenari R, Mousavi Nadoshan R. The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1901815] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zahra Sayyari
- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Rabani
- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Rezvaneh Mousavi Nadoshan
- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
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Shakour N, Khoshkhoo Z, Akhondzadeh Basti A, Khanjari A, Mahasti Shotorbani P. Investigating the properties of PLA-nanochitosan composite films containing Ziziphora Clinopodioides essential oil and their impacts on oxidative spoilage of Oncorhynchus mykiss fillets. Food Sci Nutr 2021; 9:1299-1311. [PMID: 33747446 PMCID: PMC7958545 DOI: 10.1002/fsn3.2053] [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: 09/25/2020] [Revised: 11/20/2020] [Accepted: 11/25/2020] [Indexed: 11/09/2022] Open
Abstract
The present study aimed to investigate the impact of polylactic acid (PLA) integrated with nanochitosan (NC) composite film and Ziziphora Clinopodioides essential oil (ZCEO) on oxidative spoilage of rainbow trout fillets during a 9-day refrigeration period. For this purpose, first, six degradable films including T1: PLA, T2: PLA + NC, T3: PLA + NC + 1% ZCEO, T4: PLA + NC + 1.5% ZCEO, T5: PLA + 1% ZCEO, and T6: PLA + 1.5% ZCEO were prepared. Next, the properties of the films were investigated. The results of the mechanical tests showed that ZCEO decreased the tensile strength and increased the elongation at the break of the PLA films. However, adding NC improved the mechanical characteristics of the PLA film. The outcomes of physical tests including moisture content (14.02%), solubility (17.41%), water vapor permeability (1.14 × 10-7 g s-1 m-1 Pa-1), and oxygen transmission rate (21.54 cm3.mm/m2.24 hr) showed that adding 1% ZCEO improved the film physical characteristics. Nevertheless, by adding 1.5% concentration EO to the PLA film, the values of water vapor permeability, porosity (according to the scanning electron microscopy), and turbidity increased and cross-sectional pores were observed. Moreover, the films had high antioxidant properties (84.33%). In the next step, the effects of the mentioned films on the oxidative spoilage of rainbow trout fillets were investigated. The results of the chemical analysis in PLA film with the EO compared with the control treatment revealed the increasing trend of oxidation indices, in general. Moreover, increasing the concentration yielded better results such that all treatments containing EO showed satisfactory results up until the storage period ends. In most cases, adding NC affected the mentioned characteristics positively, and the best results were observed in T4 and then in T3. However, based on economics and the better mechanical and physical properties of T3, the film can be applied as an active packaging in fishery products.
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Affiliation(s)
- Nastaran Shakour
- Department of Food Science and TechnologyNorth Tehran BranchIslamic Azad UniversityTehranIran
| | - Zhaleh Khoshkhoo
- Department of Food Science and TechnologyNorth Tehran BranchIslamic Azad UniversityTehranIran
| | | | - Ali Khanjari
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Peyman Mahasti Shotorbani
- Department of Food Quality Control and HygieneScience and Research Tehran BranchIslamic Azad UniversityTehranIran
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Esmaeili M, Ariaii P, Nasiraie LR, Pour MY. Comparison of coating and nano-coating of chitosan- Lepidium sativum seed gum composites on quality and shelf life of beef. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00643-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Tometri SS, Ahmady M, Ariaii P, Soltani MS. Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00578-y] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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