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Lee KY, Kim AN, Kim HJ, Kerr WL, Choi SG. Effect of oil pressing and packaging under oxygen-free conditions on yield, oxidative stability, antioxidant activity, and physicochemical characteristics of perilla oil. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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Koonyosying P, Kusirisin W, Kusirisin P, Kasempitakpong B, Sermpanich N, Tinpovong B, Salee N, Pattanapanyasat K, Srichairatanakool S, Paradee N. Perilla Fruit Oil-Fortified Soybean Milk Intake Alters Levels of Serum Triglycerides and Antioxidant Status, and Influences Phagocytotic Activity among Healthy Subjects: A Randomized Placebo-Controlled Trial. Nutrients 2022; 14:1721. [PMID: 35565689 PMCID: PMC9103900 DOI: 10.3390/nu14091721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/15/2022] [Accepted: 04/19/2022] [Indexed: 02/07/2023] Open
Abstract
This study aimed to develop perilla fruit oil (PFO)-fortified soybean milk (PFO-SM), identify its sensory acceptability, and evaluate its health outcomes. Our PFO-SM product was pasteurized, analyzed for its nutritional value, and had its acceptability assessed by an experienced and trained descriptive panel (n = 100) based on a relevant set of sensory attributes. A randomized clinical trial was conducted involving healthy subjects who were assigned to consume deionized water (DI), SM, PFO-SM, or black sesame-soybean milk (BS-SM) (n = 48 each, 180 mL/serving) daily for 30 d. Accordingly, health indices and analyzed blood biomarkers were recorded. Consequently, 1% PFO-SM (1.26 mg ALA rich) was generally associated with very high scores for overall acceptance, color, flavor, odor, taste, texture, and sweetness. We observed that PFO-SM lowered levels of serum triglycerides and erythrocyte reactive oxygen species, but increased phagocytosis and serum antioxidant activity (p < 0.05) when compared to SM and BS-SM. These findings indicate that PFO supplementation in soybean milk could enhance radical-scavenging and phagocytotic abilities in the blood of healthy persons. In this regard, it was determined to be more efficient than black sesame supplementation. We are now better positioned to recommend the consumption of PFO-SM drink for the reduction of many chronic diseases. Randomized clinical trial registration (Reference number 41389) by IRSCTN Registry.
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Affiliation(s)
- Pimpisid Koonyosying
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Winthana Kusirisin
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Prit Kusirisin
- Division of Nephrology, Department of Internal Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Boonsong Kasempitakpong
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Nipon Sermpanich
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Bow Tinpovong
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand; (B.T.); (N.S.)
| | - Nuttinee Salee
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand; (B.T.); (N.S.)
| | - Kovit Pattanapanyasat
- Office of Research and Development, Faculty of Medicine and Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand;
| | - Somdet Srichairatanakool
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Narisara Paradee
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
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Ran M, Chen C, Li C, He L, Zeng X. Effects of replacing fat with Perilla seed on the characteristics of meatballs. Meat Sci 2019; 161:107995. [PMID: 31710887 DOI: 10.1016/j.meatsci.2019.107995] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 10/26/2019] [Accepted: 10/29/2019] [Indexed: 02/03/2023]
Abstract
A portion of the fat used in the preparation of meatballs was replaced with different amounts of Perilla seeds rich in unsaturated fatty acids. Five treatments with mass percentages of 0%, 5%, 10%, 15%, and 20%, including a set of blank treatment and four groups treated with different Perilla seed contents, were performed. The effects of Perilla seed content on the proximate composition, pH, color, cooking yield, emulsion stability, texture, fatty acid composition, and sensory properties of meatballs were analyzed. The meatballs with Perilla seeds showed remarkably better properties than those without seeds. The addition of 10% (w/w) Perilla seeds significantly (P < 0.05) improved the texture, composition, and content of polyunsaturated fatty acids (PUFAs), dietary fiber, and protein in meatballs. Moreover, the characteristic flavor components were rich and varied, which enhanced the taste, flavor, and satiety of the meatballs. This work provided theoretical and data support for the preparation of Perilla meatballs rich in PUFAs and dietary fiber.
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Affiliation(s)
- Miao Ran
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Changyong Chen
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Lab of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang 550025, PR China.
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
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Dhyani A, Chopra R, Garg M. A Review on Nutritional Value, Functional Properties and Pharmacological Application of Perilla (Perilla Frutescens L.). ACTA ACUST UNITED AC 2019. [DOI: 10.13005/bpj/1685] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Perilla frutescens is an annual herb belonging to the mint family (Lamiaceae). It is majorly produced in countries like China, Japan, India, Thailand and Korea. Recently, Perilla plant is gaining more attention because of its medicinal benefits and phytochemical contents. The major phytochemical compounds reported in this species are phenolic compounds (Rosmarinic acid, caffeic acid, ferulic acid), flavonoids (luteolin, apigenin), Phytosterols, Tocopherols, Policosanols and Fatty acid. Perilla seed oil is also a rich source of essential fatty acid such as α-linolenic acid (54-64%) and linoleic acid (14%). Perilla seeds and its oils have been widely used in traditional nutritional and medicinal formulations. Biological analysis of Perilla seeds revealed that it showed anticancer, ant-diabetic, antiasthma, antimicrobial, anti-inflammatory, antioxidant and cardioprotective effect. The aim of this review is to provide an update on the nutritional composition, phytochemical profile and pharmacological research of Perilla seed.
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Affiliation(s)
- Akriti Dhyani
- Department of Foods and Nutrition, Institute of Home Economics, University of Delhi, F-4 Hauz Khas Enclave, New Delhi, 110016, India
| | - Rajni Chopra
- Department of Foods and Nutrition, Institute of Home Economics, University of Delhi, F-4 Hauz Khas Enclave, New Delhi, 110016, India
| | - Meenakshi Garg
- Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, Dwarka, New Delhi, 110075, India
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Mi H, Zhao B, Wang C, Yi S, Xu Y, Li J. Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4807-4814. [PMID: 28374423 DOI: 10.1002/jsfa.8350] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 02/28/2017] [Accepted: 03/29/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Surimi is produced from deboned fish muscle through washing to remove blood, lipids, sarcoplasmic proteins and other impurities. There is an increasing interest in the fortification of surimi with ω-3 polyunsaturated fatty acids because of their health benefits. However, lipid oxidation should be considered as an important factor during storage. Hence, in this study, the quality properties and oxidative stability of surimi fortified with 30 g kg-1 perilla oil (PO), or 5 g kg-1 6-gingerol (GI) or their combination (PO+GI) was investigated. RESULTS Perilla oil significantly improved whiteness of surimi gel, but negatively influenced its gel strength, water holding capacity (WHC) and texture. However, there was no significant difference in texture properties among GI, PO+GI and control groups. During the whole storage period, GI and PO+GI groups had higher gel strength and WHC than control and PO groups. Moreover, lower thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), carbonyl content and total plate count (TPC) were observed in GI group compared with other groups. CONCLUSION Perilla oil and 6-gingerol could be applied together to effectively fortify surimi qualities. Additionally, 6-gingerol could prevent lipid and protein oxidation and microbial growth of surimi during refrigerated storage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Hongbo Mi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Bo Zhao
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Cong Wang
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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Freire M, Bou R, Cofrades S, Jiménez-Colmenero F. Technological characteristics of cold-set gelled double emulsion enriched with n-3 fatty acids: Effect of hydroxytyrosol addition and chilling storage. Food Res Int 2017; 100:298-305. [DOI: 10.1016/j.foodres.2017.08.047] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 08/17/2017] [Accepted: 08/18/2017] [Indexed: 01/13/2023]
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Freire M, Cofrades S, Serrano-Casas V, Pintado T, Jimenez MJ, Jimenez-Colmenero F. Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties. Journal of Food Science and Technology 2017; 54:3959-3968. [PMID: 29085138 DOI: 10.1007/s13197-017-2860-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2017] [Accepted: 09/07/2017] [Indexed: 12/17/2022]
Abstract
Structuring of double emulsion offers the possibility to obtain a system with similar consistency to animal fat which is an interesting approach to improve the fat content of meat products. This article examines the suitability of gelled double emulsions (GDE) for use as a delivery system for n-3 PUFAs and hydroxytyrosol (Hxt) in pork patties. Effect of partial (MF/GDE sample) and total (LF/GDE) replacement of pork backfat with GDE with perilla oil (PO) as lipid phase and Hxt (in W1) on pork patty composition and properties was evaluated. Compared with the control sample (NF/CS), the products with PO contained less SFAs and higher proportions of LNA and ALA, and this difference augmented with the level of GDE. Addition of GDE increased Kramer shear force of cooked patties as the higher percentage of fat replaced was used. Oxidative stability of patties can be interpreted in terms of composition and structural factors, especially in relation with the use of GDE as a fat replacer. Products showed oxidation values greater than 1 after 3 days of refrigeration. NF/GDE and MF/GDE, with similar scores, were the most acceptable for the panellists. This technology is suitable for labelling meat products with nutritional and health claims.
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Affiliation(s)
- M Freire
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain
| | - S Cofrades
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain
| | - V Serrano-Casas
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain
| | - T Pintado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain
| | - M J Jimenez
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain
| | - F Jimenez-Colmenero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain
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Cofrades S, Bou R, Flaiz L, Garcimartín A, Benedí J, Mateos R, Sánchez-Muniz FJ, Olivero-David R, Jiménez-Colmenero F. Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions. Journal of Food Science and Technology 2017; 54:1785-1793. [PMID: 28720933 DOI: 10.1007/s13197-017-2604-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2017] [Accepted: 03/21/2017] [Indexed: 01/24/2023]
Abstract
This study examines the influence of different food-grade n-3 PUFA-enriched simple emulsion (SE), double emulsion (DE) and gelled double emulsion (GDE) delivery systems on the extent of lipolysis, antioxidant capacity and the bioaccessibility of hydroxytyrosol (HTy). GDE emulsion offered better protection for HTy (89%) than the other systems (79% in SE and DE). The reducing capacity of the emulsions containing HTy were not altered during oral digestion. However, "in vitro" gastric and intestinal phases significantly reduced the antioxidant activity of all systems. The structural and physical state of GDE entailed a slowing-down of triacylglyceride hydrolysis (36.4%) in comparison with that of SE and DE (22.7 and 24.8% for SE and DE, respectively).
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Ricard Bou
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.,IRTA, XaRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain
| | - Linda Flaiz
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Alba Garcimartín
- Pharmacology Department, Complutense University of Madrid, Plaza Ramón y Cajal s/n., 28040 Madrid, Spain
| | - Juana Benedí
- Pharmacology Department, Complutense University of Madrid, Plaza Ramón y Cajal s/n., 28040 Madrid, Spain
| | - Raquel Mateos
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Francisco J Sánchez-Muniz
- Nutrition and Bromatology Department, Complutense University of Madrid, Plaza Ramón y Cajal s/n., 28040 Madrid, Spain
| | - Raúl Olivero-David
- Nutrition and Bromatology Department, Complutense University of Madrid, Plaza Ramón y Cajal s/n., 28040 Madrid, Spain
| | - Francisco Jiménez-Colmenero
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
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Flaiz L, Freire M, Cofrades S, Mateos R, Weiss J, Jiménez-Colmenero F, Bou R. Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems. Food Chem 2016; 213:49-57. [DOI: 10.1016/j.foodchem.2016.06.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 06/01/2016] [Accepted: 06/02/2016] [Indexed: 12/16/2022]
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Freire M, Bou R, Cofrades S, Solas MT, Jiménez-Colmenero F. Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:900-908. [PMID: 25752293 DOI: 10.1002/jsfa.7163] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 03/03/2015] [Accepted: 03/04/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve the fat content of foods. With this aim, the effect on frankfurter properties of replacing pork backfat with two different DEs prepared using perilla oil and pork backfat as lipid phases was assessed. This strategy was compared with straightforward addition of the lipid source and addition by means of an oil-in-water (O/W) emulsion. RESULTS As compared with all-pork-fat frankfurters, the ones with perilla oil had a higher proportion of n-3 polyunsaturated fatty acids. Reduced-fat frankfurters had similar water- and fat-binding properties irrespective of the lipid source or the technological strategy used to incorporate it. Moreover, the oil source but not its mode of incorporation determined the oxidation levels of frankfurters. In reduced-fat samples, except in the case of frankfurters formulated with a perilla oil-in-water emulsion, hardness was unaffected either by the type of fat or by its mode of incorporation. The replacement of pork backfat by perilla oil reduced the overall acceptability of products when perilla oil was added by means of the O/W emulsion and DE approaches. CONCLUSION This technology is suitable for labelling meat products with specific nutritional and health claims.
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Affiliation(s)
- María Freire
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), E-28040 Madrid, Spain
| | - Ricard Bou
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), E-28040 Madrid, Spain
| | - Susana Cofrades
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), E-28040 Madrid, Spain
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