1
|
Abedi E, Tavakoli A, Zamanizadeh S, Maleki S, Jassbi AR. The correlation among residual nitrites, biogenic amines, N-nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract-treated sausage during storage. Food Sci Nutr 2023; 11:5409-5426. [PMID: 37701211 PMCID: PMC10494630 DOI: 10.1002/fsn3.3498] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 05/25/2023] [Accepted: 05/26/2023] [Indexed: 09/14/2023] Open
Abstract
The aim of this study was to investigate the relation between residual α- and β-punicalagin in Punica granatum L.; PPE and rosmarinic acid, carnosol, and carnosic acid in Salvia eremophila (SE) with residual nitrites, biogenic amines (cadaverine, putrescine, and histamine), N-nitrosodimethylamine (NDMA), microbial counts, lipid oxidation indices, and color values in extract-treated sausage over 14 days of storage. Sausage containing SE + nitrite 60 ppm (SSN) showed minimum levels of the residual nitrites (13.14 mg/kg), NDMA (0.74 ± 0.05 μg/kg), and biogenic amine (histamine, 1.8 mg/kg; cadaverine, 3.7 mg/kg; and putrescine, 4.3 mg/kg) due to retarded degradation rate of 285.84-216.44 mg/kg; rosmarinic acid, 41.62-33.16 mg/kg; carnosol, and 88.70-76.73 mg/kg; carnosic acid over storage time. The first-order kinetic model fitted well for the degradation of rosmarinic acid and carnosol acid in SSN sample. TBA value remained below the threshold limit (0.32 mg kg-1) through 14 days for SSN. Second-order and zero-order reaction models had the best agreement with sausages' PV and TBA values, respectively. After 2 weeks of storage, E. coli and Cl. perfringens counts in the SN120 (sausage containing 120 ppm nitrite) and SSN were significantly lower than the other samples (p < .05), with the values 2.1 and 1.5 log cfu/g for SN120 and 2.2 and 1.6 log cfu/g for SSN formulation. Conversely, oxidation indices, residual nitrites, NDMA, and biogenic amine increased in sausage samples containing PPE extracts (SPN) owing to total degradation of α- and β-punicalagin during storage. The results indicated that SE can be used as potential co-preservative by reducing the levels of required nitrite in food industry.
Collapse
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of AgricultureFasa UniversityFasaIran
| | - Atefeh Tavakoli
- Medicinal and Natural Products Chemistry Research CenterShiraz University of Medical SciencesShirazIran
| | - Simin Zamanizadeh
- Medicinal and Natural Products Chemistry Research CenterShiraz University of Medical SciencesShirazIran
| | - Shahrzad Maleki
- Department of Civil Engineering, Faculty of EngineeringFasa UniversityFasaIran
| | - Amir Reza Jassbi
- Medicinal and Natural Products Chemistry Research CenterShiraz University of Medical SciencesShirazIran
| |
Collapse
|
2
|
Petcu CD, Tăpăloagă D, Mihai OD, Gheorghe-Irimia RA, Negoiță C, Georgescu IM, Tăpăloagă PR, Borda C, Ghimpețeanu OM. Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry. Foods 2023; 12:3176. [PMID: 37685108 PMCID: PMC10486681 DOI: 10.3390/foods12173176] [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: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical-chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.
Collapse
Affiliation(s)
- Carmen Daniela Petcu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Carmen Negoiță
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Ioana Mădălina Georgescu
- Sanitary Veterinary and Food Safety Directorate Bucharest, Ilioara Street No. 16Y, District 3, 032125 Bucharest, Romania;
| | - Paul Rodian Tăpăloagă
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania;
| | - Cristin Borda
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
| | - Oana Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| |
Collapse
|
3
|
Olvera-Aguirre G, Piñeiro-Vázquez ÁT, Sanginés-García JR, Sánchez Zárate A, Ochoa-Flores AA, Segura-Campos MR, Vargas-Bello-Pérez E, Chay-Canul AJ. Using plant-based compounds as preservatives for meat products: A review. Heliyon 2023; 9:e17071. [PMID: 37383206 PMCID: PMC10293679 DOI: 10.1016/j.heliyon.2023.e17071] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 05/11/2023] [Accepted: 06/06/2023] [Indexed: 06/30/2023] Open
Abstract
The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP. These BC include polyphenols, flavonoids, tannins, terpenes, alkaloids, saponins, and coumarins, which have antioxidant and antimicrobial properties. Bioactive compounds can act as preservatives and improve the sensory and physicochemical properties of MP when added under appropriate conditions and concentrations. However, the inappropriate extraction, concentration, or addition of BC can also lead to undesired effects. Nonetheless, BC have not been associated with chronic-degenerative diseases and are considered safe for human consumption. MP auto-oxidation leads to the generation of reactive oxygen species, biogenic amines, malonaldehyde (MDA), and metmyoglobin oxidation products, which are detrimental to human health. The addition of BC at a concentration ranging from 0.025 to 2.5% (w/w in powdered or v/w in oil or liquid extracts) can act as a preservative, improving color, texture, and shelf life. The combination of BC with other techniques, such as encapsulation and the use of intelligent films, can further extend the shelf life of MP. In the future, it will be necessary to examine the phytochemical profile of plants that have been used in traditional medicine and cooking for generations to determine their feasibility in MP preservation.
Collapse
Affiliation(s)
| | | | | | | | - Angélica Alejandra Ochoa-Flores
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Km 25. Carretera Villahermosa-Teapa, R/A La Huasteca, CP, 86280, Colonia Centro, Tabasco, Mexico
| | - Maira Rubi Segura-Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatán, Mexico
| | - Einar Vargas-Bello-Pérez
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, P.O. Box 237, Earley Gate, Reading, RG6 6EU, UK
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, 31453, Mexico
| | - Alfonso Juventino Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Km 25. Carretera Villahermosa-Teapa, R/A La Huasteca, CP, 86280, Colonia Centro, Tabasco, Mexico
| |
Collapse
|
4
|
Trigo C, Castelló ML, Ortolá MD. Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:25-37. [PMID: 36357660 PMCID: PMC9947086 DOI: 10.1007/s11130-022-01023-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
Given the growing interest of today's society in improving the nutritional profile of the food it consumes, industrial food reformulation is booming. In this sense, due to its high yield, good adaptation to climate change and high nutritional potential, Moringa oleifera may be an alternative means of fortifying products, in order to improve different food matrices. The different parts of this plant (leaves, seeds, flowers, pods, roots…) can be marketed for their nutritional and medicinal attributes. In this analysis, various scientific studies have been compiled that evaluate the potential of Moringa oleifera in terms of its incorporation into food matrices and its influence on the final sensory characteristics. In general, the incorporation of different parts of moringa into products, such as bread, pastries, snacks and beverages, increases the nutritional profile of the product (proteins, essential amino acids, minerals and fiber), the dried leaf powder representing an alternative to milk and eggs and helping vegans/vegetarians to consume the same protein content. In the case of dairy and meat products, the goal is to improve the antioxidant and antimicrobial capacity. In every food product, adding high concentrations of moringa leads to greenish colorations, herbal flavors and changes in the mechanical properties (texture, hardness, chewiness, volume and sponginess), negatively impacting the acceptance of the final product. This bibliographic review highlights the need to continue researching the technological properties with the dual aim of incorporating different parts of moringa into food matrices and increasing consumer familiarity with this product.
Collapse
Affiliation(s)
- Carla Trigo
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera S/N. 46022, Valencia, Spain
| | - María Luisa Castelló
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera S/N. 46022, Valencia, Spain
| | - María Dolores Ortolá
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera S/N. 46022, Valencia, Spain
| |
Collapse
|
5
|
Effect of Different Fat and Moringa oleifera Leaf Meal (MOLM) Inclusion Levels on Proximate Composition, Fatty Acid Profile, and Lipid Oxidation of Chicken Droëwors. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:6736935. [PMID: 36111251 PMCID: PMC9470374 DOI: 10.1155/2022/6736935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 06/30/2022] [Accepted: 08/20/2022] [Indexed: 11/17/2022]
Abstract
We present the first report on the effect of graded levels of Moringa oleifera leaf meal (MOLM) (0, 0.25, and 0.5%) and fat (0, 10, and 15%) on fatty acid profile, lipid oxidation, and proximate composition of chicken droëwors. On triplicate samples of all treatments, proximate analysis was done, the total lipid was quantitatively extracted using chloroform and methanol in a ratio of 2 : 1, fatty acid profiles were determined, and thiobarbituric acid reactive substances (TBARS) were measured. The present study showed that droëwors manufactured with 0% fat inclusion had less fat and more protein than those made with 10% and 15% fat. All treatments contained a greater percentage of C18:1c9 (oleic) (30.95 to 32.65%) acid than other fatty acids and a higher proportion of unsaturated fatty acids than saturated. T9 (15% fat, 0.5% MOLM) had significantly (
) higher PUFAs than T1 (0% fat, 0% MOLM) and T4 (10% fat, 0% MOLM). Treatments with 0.5% MOLM had significantly lower TBARS values after drying (0.01-0.07 mg MDA/kg) than treatments with 0% and 2.5% MOLM (0.05–0.15 mg MDA/kg). Therefore, MOLM inclusion at 0.25 and 0.5% effectively decreased TBARS of chicken droëwors with up to 15% fat inclusion after 72 h of drying and 168 h of storage and is a potentially good source of natural antioxidants for this traditional dried sausage product.
Collapse
|
6
|
N.S L, A.J A, E. M I. Warmed-over flavour profiles, microbial changes, shelf-life and check-all-that-apply sensory analysis of cooked minced pork treated with varying levels of Moringa oleifera leaf and root powder. Heliyon 2022; 8:e10616. [PMID: 36148278 PMCID: PMC9485040 DOI: 10.1016/j.heliyon.2022.e10616] [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: 12/13/2021] [Revised: 02/23/2022] [Accepted: 09/07/2022] [Indexed: 12/04/2022] Open
Abstract
This study investigated warmed-over flavour profiles, microbial changes, shelf-life and sensory characteristics of minced cooked pork treated with Moringa oleifera (M. oleifera) root and leaf powder during refrigerated storage at 4 °C. A total of 8 treatments (control = no antioxidant; 0.5ML = 0.5% M. oleifera leaf; 1ML = 1% M. oleifera leaf; 0.5MR = 0.5 % M. oleifera root; 1MR = 1% M. oleifera root; 0.5MLR = 0.5% M. oleifera leaf and root mixed; 1MLR = 1% M. oleifera leaf and root mixed; BHT = 0.02% butylated hydroxytoluene) were evaluated. The minimum inhibitory concentration (MIC) of the plant extracts against the test bacteria was determined using the serial dilution in 96 well microtiter plates technique. Warmed-over flavour profiles were determined using the test for carbonyls assay where hexanal was used as a marker for warmed-over flavour. The check-all-that-apply sensory tool was used to characterise minced cooked pork treated with different antioxidants according to warmed-over flavour taste and odour intensities. The results showed that the antibacterial assay of the extracts exhibited a broad-spectrum of activity against the tested bacteria. The leaf extracts demonstrated better activity against both gram-negative and gram-positive bacteria, with most of the MICs at less than 1 mg/mL, while the root performed better against gram-negative bacteria compared to gram-positive bacteria. There was a significant rapid increase in the warmed-over flavour profiles of the control compared to the M. oleifera and BHT treated pork. The pork samples which had M. oleifera leaf, root, and their combination at inclusion levels of 1% and 0.5% displayed lower warmed-over flavour profiles that fell in the range (1.0–1.46 mg hexanal/100g fat) throughout the storage period. Consumer sensory evaluation revealed that pork samples treated with the highest inclusion level (1%) of the M. oleifera leaf powder received the lowest consumer rating scores for appearance. Based on these results, adding M. oleifera leaf and root powder can decrease warmed-over flavour development and improve the shelf-life of processed pork. Furthermore, the incorporation of M. oleifera root powder can potentially be more acceptable to consumers because of its colour compared to the leaf, which gives the product a green colour that may not be pleasant for some consumers. This suggests that the inclusion of the root powder at 1% may be well accepted for consumption by consumers.
Collapse
Affiliation(s)
- Lungu N.S
- Centre for the Advancement of Scholarship, University of Pretoria, Pretoria 0002, South Africa
- Corresponding author.
| | - Afolayan A.J
- University of Fort Hare, Faculty of Science and Agriculture P. Bag X 1314, Alice Campus, 5700, South Africa
| | - Idamokoro E. M
- Walter Sisulu University, Faculty of Commerce and Administration Department of Economics and Business Sciences, P. Bag X1 Mthatha 5117, South Africa
| |
Collapse
|
7
|
Velázquez L, Quiñones J, Inostroza K, Sepúlveda G, Díaz R, Scheuermann E, Domínguez R, Lorenzo JM, Velásquez C, Sepúlveda N. Maqui ( Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties. Antioxidants (Basel) 2022; 11:antiox11071405. [PMID: 35883896 PMCID: PMC9312050 DOI: 10.3390/antiox11071405] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 06/30/2022] [Accepted: 07/11/2022] [Indexed: 11/16/2022] Open
Abstract
Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50−5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels.
Collapse
Affiliation(s)
- Lidiana Velázquez
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile
| | - John Quiñones
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
| | - Karla Inostroza
- Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780000, Chile;
| | - Gastón Sepúlveda
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile
| | - Rommy Díaz
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
| | - Erick Scheuermann
- Departamento de Ingeniería Química, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4780000, Chile;
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - 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;
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
- Correspondence: (J.M.L.); (N.S.)
| | - Carla Velásquez
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile
| | - Néstor Sepúlveda
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
- Correspondence: (J.M.L.); (N.S.)
| |
Collapse
|
8
|
Ahmed IAM, Babiker EE, Al-Juhaimi FY, Bekhit AEDA. Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage. Antioxidants (Basel) 2022; 11:antiox11071354. [PMID: 35883845 PMCID: PMC9312110 DOI: 10.3390/antiox11071354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/06/2022] [Accepted: 07/08/2022] [Indexed: 02/04/2023] Open
Abstract
This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.
Collapse
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (E.E.B.); (F.Y.A.-J.)
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (E.E.B.); (F.Y.A.-J.)
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (E.E.B.); (F.Y.A.-J.)
| | | |
Collapse
|
9
|
Pamuk A, Gedikoğlu A, Sökmen M. The Use of a Natural Antioxidant,
Cistus Creticus
Extract, on Lipid Oxidation and Shelf Life of
Ready‐to‐Eat
Beef Cocktail Sausages. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ayşenur Pamuk
- Konya Food and Agriculture University Faculty of Engineering and Architecture, Department of Food Engineering, Melikşah Mah. Beyşehir Cd. No: 9 Meram / Konya / Turkey
| | - Ayça Gedikoğlu
- Konya Food and Agriculture University Faculty of Engineering and Architecture, Department of Food Engineering, Melikşah Mah. Beyşehir Cd. No: 9 Meram / Konya / Turkey
| | - Münevver Sökmen
- Konya Food and Agriculture University Faculty of Engineering and Architecture, Department of Bioengineering, Meliksah Mah. Beysehir Cd. No: 9 Konya Turkey
| |
Collapse
|
10
|
Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages. Animals (Basel) 2022; 12:ani12131646. [PMID: 35804544 PMCID: PMC9264808 DOI: 10.3390/ani12131646] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 12/22/2022] Open
Abstract
This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC from the effect of TA on the tested bacterial strains were respectively within the ranges 15−20 mm and 62.5−700 µg/mL. TA significantly (p < 0.05) decreased all the pro-inflammatory factors [(nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-6, IL-1β, and nuclear factor-κB (NF-κB)] monitored relative to LPS-stimulated RAW264.7 cells. TA inhibited the expression of both iNOS and COX-2. In minced beef flesh, the growth of Listeria monocytogenes was inhibited by TA. TA improved physicochemical and microbiological parameters of stored minced beef meat compared to control. Principal component analyses and heat maps elucidate the quality of the tested meats.
Collapse
|
11
|
Giuberti G, Rocchetti G, Montesano D, Lucini L. The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.09.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
12
|
Seleshe S, Ameer A, Kim BJ, Kang SN. Ethanolic Extract of Moringa stenopetala Leaves Enhances the Quality Characteristics and Shelf-Life of Vacuum-Packed Pork Patty during Refrigeration Storage. Prev Nutr Food Sci 2021; 26:357-365. [PMID: 34737997 PMCID: PMC8531421 DOI: 10.3746/pnf.2021.26.3.357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/27/2021] [Accepted: 08/12/2021] [Indexed: 11/07/2022] Open
Abstract
Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of Moringa stenopetala leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.1% MLE (MLE1), 0.05% MLE (MLE2), and 0.2% potassium sorbate (PS). Patties incorporated with 0.05 and 0.1% MLE scored significantly lower (P<0.05) pH values compared with the control at the final storage time and thiobarbituric acid reactive values as compared to both the control and PS treated patties throughout the study period. Moreover, patties added with MLE had a significantly lower (P<0.05) total plate count than the control and the count decreased concomitantly with an increase in MLE concentration. The addition of MLE (0.1 and 0.05%) presented significantly higher (P<0.05) redness (a*) values than the control across storage time. Sensory attributes of samples did not vary significantly (P>0.05), and all treatments had similar overall acceptability scores during storage. In conclusion, incorporation of 0.1% and 0.05% MLE suppressed microbial growth and delayed the onset of oxidative rancidity in pork patties during storage without any effect on the sensorial properties and overall acceptability. As an organic preservative, MLE can help in extending the shelf life of pork patties to satisfy the demands of modern consumers for organic, healthy, and safe food ingredients.
Collapse
Affiliation(s)
- Semeneh Seleshe
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Ammara Ameer
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Beom-Joon Kim
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea
| |
Collapse
|
13
|
Awad AM, Kumar P, Ismail-Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant. Antioxidants (Basel) 2021; 10:1465. [PMID: 34573097 PMCID: PMC8466011 DOI: 10.3390/antiox10091465] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 12/21/2022] Open
Abstract
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.
Collapse
Affiliation(s)
- Alzaidi Mohammed Awad
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
| | - Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia;
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Awis Qurni Sazili
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| |
Collapse
|
14
|
Quality and Oxidative Changes of Minced Cooked Pork Incorporated with Moringa oleifera Leaf and Root Powder. SUSTAINABILITY 2021. [DOI: 10.3390/su131810126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Consumers are currently demanding meat products produced using natural additives due to their potential health benefits. Consequently, there has been a progressive interest in the search for more natural antioxidant sources. The aim of this study was to evaluate the effect of varying levels of M. oleifera root and leaf powder on the oxidative stability and quality of cooked minced pork during eight days of refrigerated storage at 4 °C. The leaves contained significantly higher (p ˂ 0.05) concentrations of total phenols (50.08 ± 0.01 mg GAE/g), while the roots contained the highest amounts of flavonoids (375.15 ± 0.19 mg QE/g) and proanthocyanidins (132.62 ± 0.4 mg CE/g). Both plant parts demonstrated good 2,2-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2 íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging activity. Minced cooked pork incorporated with M. oleifera leaf and root powder had significantly lower pH and thiobarbituric acid-reactive substances (TBARS) values compared to the control (p < 0.05). The ferric reducing antioxidant power (FRAP) was also significantly higher in the samples that incorporated antioxidants compared to the control (p < 0.05). Findings from this study suggest that M. oleifera leaves and roots are potent antioxidant sources which can be incorporated in meat to improve quality attributes during storage.
Collapse
|
15
|
The effects of Hierba Santa (Piper auritum Kunth) on the inhibition of lipid oxidation in beef burgers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111428] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
16
|
Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch. Foods 2021; 10:foods10061157. [PMID: 34063985 PMCID: PMC8223992 DOI: 10.3390/foods10061157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 11/16/2022] Open
Abstract
Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and 15% Osan and storage for 30 or 60 days at −20 °C. The tested parameters included cooking loss, microstructure image, firmness, color, and sensory evaluation of the prepared patties. Along with Osan, native corn starch was used as control and considered the patties with added animal fat. The data showed that Osan reduced the cooking loss and dimensional shrinkage significantly (p < 0.05), whereas the moisture retention, firmness and color of beef patties were improved. The sensory evaluation indicated enhanced tenderness and juiciness without significant alteration of flavor, color, and overall acceptability of the cooked patties. Microstructure images of cooked patties indicated uniform/cohesive structures with small pore size of patties shaped with Osan. Obviously, good storability of the uncooked patties was reflected on the physiochemical, textural, color, and sensory evaluation of the cooked patties, which points to the benefit of using Osan in frozen patties and signifies possible use in the meat industry. The overall sensory acceptability scores were given to cooked patties containing Osan starch as well as the native starch, whereas 15% animal fat was favored too.
Collapse
|
17
|
Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11072944] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation.
Collapse
|
18
|
Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8886527] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was performed to determine and compare the effects of 0, 200, 400, 600, and 800 ppm SOJ with 200 ppm BHA on stacked and ground beef quality. The flavonoid compounds of SOJ were quantified as well as its antioxidant activity. Surface color, pH, lipid oxidation (peroxide value (PV) and thiobarbituric acid (TBA)), and sensorial properties of stacked and ground beef were determined at a day of SOJ incorporation and then after 6 days of storage at 4°C. The addition of SOJ affected pH compared to the control sample. Incorporating SOJ in stacked and ground meat improved redness and decreased lipid oxidation (PV and TBA) during storage compared with control. SOJ at 800 ppm improved overall sensorial properties after 6 days of storage. These results suggested that SOJ could be used as a natural antioxidant in stacked and ground meat to limit lipid oxidation and discoloration.
Collapse
|
19
|
Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8853196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Extraction of Tunisian pomegranate peels was employed with different solvents such as ethyl acetate, acetonitrile, and water. Total phenolic and flavonoids contents, antioxidant activity, and antibacterial capacity against five foodborne pathogenic bacteria were evaluated. The highest values of polyphenols (351 mg gallic acid equivalent/g), flavonoids (104 mg quercetin/g), and DPPH and ABTS inhibition were recorded in the ethyl acetate extract followed by the aqueous extract. The latter present the maximum antibacterial potential against S. enterica, P. aeruginosa, and E. coli. The potential use of the lyophilized aqueous extract (AE), used for safety reason and being rich in phenolic, as biopreservative in minced beef meat was described. AE was incorporated at 0.1, 0.5, and 1% and compared with 0.1% butylated hydroxytoluene (BHT). During 21 days at 4°C, AE at 1% could appreciably retard the microflora proliferation (p<0.05), the accumulation of MetMb and the carbonyl group (p<0.05), slowing down the loss of sulphydryl proteins (p<0.05), and led to a decrease (p<0.05) in primary (peroxide value and conjugated dienes) and secondary lipid oxidation (TBARS) in treated meat. By the 14th day, AE-treated minced meat obtained higher sensory scores than untreated and BHT samples. Based on these results, lipid and protein oxidation changes and sensorial attributes were useful in discriminating meat samples by overall acceptability prediction. Generally, AE at 1% presented the potent preservative effect that could be utilized as an application on meat-substituting synthetic antioxidant.
Collapse
|
20
|
Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109661] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
21
|
Zhang H, Liang Y, Li X, Kang H. Antioxidant extract from cauliflower leaves effectively improve the stability of pork patties during refrigerated storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14510] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Huiyun Zhang
- Food and Bioengineering College Henan University of Science and Technology Luoyang China
| | - Ying Liang
- Food and Bioengineering College Henan University of Science and Technology Luoyang China
| | - Xinling Li
- Food and Bioengineering College Henan University of Science and Technology Luoyang China
| | - Huaibin Kang
- Food and Bioengineering College Henan University of Science and Technology Luoyang China
| |
Collapse
|
22
|
Al‐Juhaimi FY, Almusallam IA, Mohamed Ahmed IA, Ghafoor K, Babiker EE. Potential of
Acacia nilotica
fruit flesh extract as an anti‐oxidative and anti‐microbial agent in beef burger. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14504] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fahad Y. Al‐Juhaimi
- Department of Food Science and NutritionCollege of Food and Agricultural SciencesKing Saud University Riyadh Kingdom of Saudi Arabia
| | - Ibrahim A. Almusallam
- Department of Food Science and NutritionCollege of Food and Agricultural SciencesKing Saud University Riyadh Kingdom of Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and NutritionCollege of Food and Agricultural SciencesKing Saud University Riyadh Kingdom of Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and NutritionCollege of Food and Agricultural SciencesKing Saud University Riyadh Kingdom of Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science and NutritionCollege of Food and Agricultural SciencesKing Saud University Riyadh Kingdom of Saudi Arabia
| |
Collapse
|
23
|
Al-Juhaimi F, Babtain IA, Mohamed Ahmed IA, Alsawmahi ON, Ghafoor K, Adiamo OQ, Babiker EE. Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract. Meat Sci 2020; 162:108044. [DOI: 10.1016/j.meatsci.2019.108044] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 12/29/2019] [Accepted: 12/29/2019] [Indexed: 10/25/2022]
|
24
|
Aslam MN, Sohaib M, Khan AU, Ali S, Amjad A, Ahmed S. Lipids Oxidative Stability and Microbial Shelf Life Quality of Licorice (Glycyrrhiza glabra L.) Extract Supplemented Chicken Patties. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2020. [DOI: 10.1590/1806-9061-2020-1316] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- MN Aslam
- University of Veterinary and Animal Sciences, Pakistan
| | - M Sohaib
- University of Veterinary and Animal Sciences, Pakistan
| | - AU Khan
- University of Veterinary and Animal Sciences, Pakistan
| | - S Ali
- University of Veterinary and Animal Sciences, Pakistan
| | - A Amjad
- Bahauddin Zakariya University, Pakistan
| | - S Ahmed
- Cholistan University of Veterinary and Animal Sciences, Pakistan
| |
Collapse
|
25
|
Aslam S, Shukat R, Khan MI, Shahid M. Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets. Food Sci Anim Resour 2020; 40:55-73. [PMID: 31970331 PMCID: PMC6957447 DOI: 10.5851/kosfa.2019.e82] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 10/20/2019] [Accepted: 11/04/2019] [Indexed: 01/26/2023] Open
Abstract
Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supplementation of fish waste derived bioactive peptides on antioxidant potential of broiler breast meat and physico-chemical characteristics and quality parameters of nuggets prepared from breast meat. 180 broiler birds (six groups of 30 birds) were purchased. Each group was given different concentrations of bioactive peptides i.e. 0, 50, 100, 150, 200, and 250 mg/kg feed. After completion of six weeks birds were slaughtered and breast meat was stored at -18°C for six months. Nuggets were prepared and stored at -18°C for 45 days. Meat samples were analyzed for antioxidant activity [total phenolic contents (TPC), DPPH• scavenging activity, and ferric reducing antioxidant power] and lipid oxidation assay at regular intervals of 1, 2, 3, 4, 5, and 6 months while nuggets were analyzed for quality (pH, color, texture and water holding capacity) parameters after regular interval of 15 days. A significant (p<0.05) effect of feed supplementation was observed on antioxidant status such as TPC, DPPH• scavenging activity, and FRAP of broiler breast meat. Dietary interventions of bioactive peptides significantly (p<0.05) delayed lipid oxidation of breast meat than control. All the quality parameters were also significantly affected due to dietary bioactive peptides and storage duration. Thus, dietary interventions of bioactive peptides can increase the antioxidant and shelf stability of broiler breast meat and nuggets.
Collapse
Affiliation(s)
- Sadia Aslam
- National Institute of Food Science and
Technology, Faculty of Food, Nutrition and Home Sciences, University of
Agriculture Faisalabad, Pakistan
| | - Rizwan Shukat
- National Institute of Food Science and
Technology, Faculty of Food, Nutrition and Home Sciences, University of
Agriculture Faisalabad, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and
Technology, Faculty of Food, Nutrition and Home Sciences, University of
Agriculture Faisalabad, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, Faculty of
Sciences, University of Agriculture, Faisalabad
Pakistan
| |
Collapse
|
26
|
Mukumbo FE, Descalzo AM, Collignan A, Hoffman LC, Servent A, Muchenje V, Arnaud E. Effect of
Moringa oleifera
leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14300] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Felicitas E. Mukumbo
- Department of Livestock and Pasture Science University of Fort Hare Alice South Africa
- Rwanda Institute for Conservation Agriculture (RICA) Bugesera Rwanda
| | - Adriana M. Descalzo
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos-CIA Buenos Aires Argentina
| | - Antoine Collignan
- QualisudUniv Montpellier, Montpellier SupAgro, CIRAD, Université d'Avignon, Université de La Réunion Montpellier France
| | - Louwrens C. Hoffman
- Department of Animal Sciences University of Stellenbosch Stellenbosch South Africa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct St Lucia Australia
| | - Adrien Servent
- CIRAD UMR Qualisud F-34398Montpellier France
- Qualisud Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion Montpellier France
| | - Voster Muchenje
- Department of Livestock and Pasture Science University of Fort Hare Alice South Africa
| | - Elodie Arnaud
- CIRAD UMR Qualisud F-34398Montpellier France
- Qualisud Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion Montpellier France
| |
Collapse
|
27
|
Sablania V, Bosco SJD, Bashir M. Extraction process optimization of Murraya koenigii leaf extracts and antioxidant properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5500-5508. [PMID: 31749498 DOI: 10.1007/s13197-019-04022-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/04/2019] [Accepted: 08/12/2019] [Indexed: 11/24/2022]
Abstract
The study was intended to optimise the process variables such as extraction time and solvent concentration to maximize the yield of Murraya koenigii leaf extract and total phenolic content using response surface methodology. The experimental design was conducted for independent factor such as acetone, ethanol, methanol (20-80%) and time (20-100 min). The optimal conditions as the quadratic model were retained through central composite design. All the variables showed significant influence on extract yield and total phenolic content of M. koenigii leaf extract. The optimized conditions of extract were attained as 50% of ethanol, 60% acetone, 80% methanol and further analysed for their DPPH scavenging activity, total phenolic content, flavonoid content, and ferric reducing activity. Extract obtained with 50% ethanol showed highest DPPH scavenging activity and total phenolic content while 60% acetonic extract exhibited highest ferric reducing activity and flavonoid content.
Collapse
Affiliation(s)
- Vandana Sablania
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | | | - Mudasir Bashir
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| |
Collapse
|
28
|
Drumstick ( Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets. Foods 2019; 8:foods8080307. [PMID: 31374943 PMCID: PMC6722610 DOI: 10.3390/foods8080307] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 07/26/2019] [Accepted: 07/30/2019] [Indexed: 11/25/2022] Open
Abstract
The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with 1% MF) and T2 (2% MF)—were elaborated and their physicochemical, nutritional, storage stability and sensory attributes were assessed during refrigerated storage at 4 °C up to 20 days. In addition, MF extracts were characterised in terms of chemical composition, total phenolic content and its components using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), dietary fibre and antioxidant capacity. MF contained high protein (17.87 ± 0.28 dry matter), dietary fibre (36.14 ± 0.77 dry matter) and total phenolics (18.34 ± 1.16 to 19.49 ± 1.35 mg gallic acid equivalent (GAE)/g dry matter) content. The treated nuggets (T1 and T2) had significantly enhanced cooking yield, emulsion stability, ash, protein, total phenolics and dietary fibre compared to control. Incorporation of MF extract at 2% not only significantly reduced the redness/increased the lightness, but also decreased the hardness, gumminess and chewiness of the product compared to control. Moreover, the addition of MF extract significantly improved the oxidative stability and odour scores by reducing lipid oxidation during storage time. Sensory attributes of nuggets were not affected by the addition of MF extract and the products remained stable and acceptable even on 15th day of storage. These results showed that MF extract could be considered as an effective natural functional ingredient for quality improvement and reducing lipid oxidation in cooked chicken nuggets.
Collapse
|
29
|
Babiker EE, Al-Juhaimi FY, Alqah HA, Adisa AR, Adiamo OQ, Mohamed Ahmed IA, Alsawmahi ON, Ghafoor K, Ozcan MM. The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties. Journal of Food Science and Technology 2019; 56:3910-3920. [PMID: 31413416 DOI: 10.1007/s13197-019-03862-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/28/2019] [Indexed: 11/26/2022]
Abstract
The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150 mg/100 mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P ≤ 0.05) and reached minimum values at 150 mg/100 mL but the pH decreased slightly. The cooking properties were significantly improved (P ≤ 0.05) at 150 mg/100 mL. Moreover, ASWE at high level (150 mg/100 mL) significantly (P ≤ 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15 days in refrigerated storage using ASWE especially at high concentration (150 mg/100 mL).
Collapse
Affiliation(s)
- Elfadil E Babiker
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Fahad Y Al-Juhaimi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Hesham A Alqah
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Abdulraheem R Adisa
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Oladipupo Q Adiamo
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Isam A Mohamed Ahmed
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Omer N Alsawmahi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Kashif Ghafoor
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Mehmet M Ozcan
- 2Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey
| |
Collapse
|
30
|
Habibi Najafi MB, Fatemizadeh SS, Boroojerdi SR, Hosseini F, Karazhyan R. In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread. J Food Prot 2018; 81:1598-1604. [PMID: 30183343 DOI: 10.4315/0362-028x.jfp-17-533] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In vitro antimold activity of annatto natural dye against Aspergillus niger, Neurospora sitophila, and Rhizopus stolonifer was evaluated with agar well diffusion and agar dilution assays. The effects of adding annatto dye (0, 0.5, 0.75, and 1%) to bread formulations were then examined. Total microbial and fungal counts, moisture, color, radical scavenging activity, and sensory analysis of bread were monitored. A. niger was the fungus most sensitive to annatto dye in vitro. Increased dye concentrations resulted in significant decreases ( P < 0.05) in moisture, total microbial and fungal counts, and L*, a*, and b* values of bread. The highest antioxidant activity was achieved in the bread with 1% of annatto dye. All bread containing annatto dye had acceptable sensory attributes as determined by panelists. The addition of annatto dye resulted in bread with a longer shelf life and acceptable sensory qualities.
Collapse
Affiliation(s)
- Mohammad B Habibi Najafi
- 1 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran (ORCID: http://orcid.org/0000-0002-0498-1067 [M.B.H.N.])
| | - Saeideh S Fatemizadeh
- 1 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran (ORCID: http://orcid.org/0000-0002-0498-1067 [M.B.H.N.])
| | - Samaneh Rezaei Boroojerdi
- 1 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran (ORCID: http://orcid.org/0000-0002-0498-1067 [M.B.H.N.])
| | - Fereshteh Hosseini
- 2 Department of Food Additives, Academic Center for Education, Culture and Research, Mashhad, Iran
| | - Reza Karazhyan
- 2 Department of Food Additives, Academic Center for Education, Culture and Research, Mashhad, Iran
| |
Collapse
|
31
|
Ouerfelli M, Bettaieb Ben Kâab L, Almajano MP. Radical Scavenging and Antioxidant Activity of Anthyllis Vulneraria Leaves and Flowers. Molecules 2018; 23:molecules23071657. [PMID: 29986488 PMCID: PMC6099831 DOI: 10.3390/molecules23071657] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 07/02/2018] [Accepted: 07/04/2018] [Indexed: 12/20/2022] Open
Abstract
The main targets of this work were to determine the phenolic content of Anthyllis vulneraria (A. vulneraria) leaves and flowers and to evaluate their antioxidant activity. Total polyphenols and flavonoid content (TPC and TFC, respectively) were determined. Antioxidant capacity was evaluated by the Ferric Reducing Antioxidant Power (FRAP), the Oxygen Radical Absorbance Capacity (ORAC), the Trolox Equivalent Antioxidant Capacity (TEAC) and the diphenyl picrylhydrazyl (DPPH) assays, and by the analysis of primary and secondary oxidation products in oil-in-water emulsions and in raw beef patties during storage. The results revealed that the flowers of the A. vulneraria contained the highest content of total polyphenols and flavonoids and extracts from these tissues exhibited the strongest antioxidant activity, as they were more effective at retarding lipid oxidation in oil-in-water emulsions and raw beef patties than extracts from the leaves which had a potent antioxidant effect only at the beginning of the oxidation process. The results of this study allowed us to obtain a deep knowledge about the properties of A. vulneraria and confirmed the possibility of using its biologically active extracts in the food, cosmetic and pharmaceutical industries.
Collapse
Affiliation(s)
- Manel Ouerfelli
- Research Unit "Nutrition et Métabolisme Azotés et Protéines de Stress" (UR/ES-13-29), Biology Department, Faculty of Sciences of Tunis (FST), University of Tunis El-Manar (UTM), University Campus of Tunis El-Manar, 2092 Tunis, Tunisia.
- Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain.
| | - Leila Bettaieb Ben Kâab
- Research Unit "Nutrition et Métabolisme Azotés et Protéines de Stress" (UR/ES-13-29), Biology Department, Faculty of Sciences of Tunis (FST), University of Tunis El-Manar (UTM), University Campus of Tunis El-Manar, 2092 Tunis, Tunisia.
| | - María Pilar Almajano
- Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain.
| |
Collapse
|
32
|
Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage. Journal of Food Science and Technology 2018; 55:1797-1805. [PMID: 29666532 DOI: 10.1007/s13197-018-3094-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2018] [Accepted: 02/26/2018] [Indexed: 10/17/2022]
Abstract
This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs.
Collapse
|
33
|
Chauhan P, Das AK, Nanda P, Kumbhar V, Yadav J. Effect of Nigella sativa seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage. ACTA ACUST UNITED AC 2018. [DOI: 10.1108/nfs-02-2017-0031] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days.
Design/methodology/approach
Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study.
Findings
Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork.
Originality/value
BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.
Collapse
|
34
|
Falowo AB, Mukumbo FE, Idamokoro EM, Lorenzo JM, Afolayan AJ, Muchenje V. Multi-functional application of Moringa oleifera Lam. in nutrition and animal food products: A review. Food Res Int 2018; 106:317-334. [PMID: 29579932 DOI: 10.1016/j.foodres.2017.12.079] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 12/27/2017] [Accepted: 12/31/2017] [Indexed: 11/25/2022]
Abstract
Research on the use of various parts of the Moringa oleifera Lam. plant (M. oleifera) as a nutritional and neutraceutical resource for human and animal diets has increased in recent years, emanating from the widespread use of the plant in traditional cuisines and medicinal remedies in several regions of the world. Analytical studies have identified M. oleifera as an important source of essential nutrients; rich in protein, essential amino acids, minerals, and vitamins, with a relatively low amount of antinutrients. It is also a rich source of other bio active compounds including flavonoids and phenolic compounds; with several studies detailing demonstrated in vitro and in vivo functional properties, most substantially, antioxidant activities. Moringa oleifera consumption has been reported to improve the health status, feed conversion efficiency, growth performance and product quality of several livestock species, at dietary inclusion rates generally not exceeding 5% of total dry matter intake. Fortification of processed foods with M. oleifera has been reported to increase nutritional value, some organoleptic properties, oxidative stability and product shelf life; with a notable need for further analytical and consumer studies in the development of these products. There is a paucity of literature detailing clinical studies, nutrient bioavailability, toxicity and the mode of action of the bioactive compounds to which the health claims associated with M. oleifera consumption are attributed. Many of these are not yet fully understood; therefore more research in these areas is required in order to fully utilize the potential benefits of this plant in human and livestock nutrition.
Collapse
Affiliation(s)
- Andrew B Falowo
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa
| | - Felicitas E Mukumbo
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa
| | - Emrobowansan M Idamokoro
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa; MPED Research Center, Department of Botany, University of Fort Hare, Alice 5700, South Africa
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia no. 4, Parque Tecnológico de Galicia, San Cibwdrao das Viñas, 32900 Ourense, Spain
| | - Anthony J Afolayan
- MPED Research Center, Department of Botany, University of Fort Hare, Alice 5700, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa.
| |
Collapse
|
35
|
Said TMA, Elgasim EA, Eltilib HHAB, Bekhit AEDA, Al-Juhaimi FY, Mohamed Ahmed IA. Antioxidant and antimicrobial potentials of Damsissa ( Ambrosia maritima) leaf powder extract added to minced beef during cold storage. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1448456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Tarig M. A. Said
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan
| | - Elgasim A. Elgasim
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan
| | - Hager H. A. B. Eltilib
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan
| | | | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| |
Collapse
|
36
|
Azman NAM, Skowyra M, Muhammad K, Gallego MG, Almajano MP. Evaluation of the antioxidant activity of Betula pendula leaves extract and its effects on model foods. PHARMACEUTICAL BIOLOGY 2017; 55:912-919. [PMID: 28152668 PMCID: PMC6130539 DOI: 10.1080/13880209.2017.1282528] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 09/03/2016] [Accepted: 12/03/2016] [Indexed: 05/29/2023]
Abstract
CONTEXT Betula pendula Roth (Betulaceae) exhibits many pharmacological activities in humans including anticancer, antibacterial, and antiviral effects. However, the antioxidant activity of BP towards lipid degradation has not been fully determined. OBJECTIVE The BP ethanol and methanol extracts were evaluated to determine antioxidant activity by an in vitro method and lyophilized extract of BP was added to beef patties to study oxidative stability. MATERIALS AND METHODS Antioxidant activities of extracts of BP were determined by measuring scavenging radical activity against methoxy radical generated by Fenton reaction 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (TEAC) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) assays. The lipid deterioration in beef patties containing 0.1% and 0.3% (w/w) of lyophilized extract of BP stored in 80:20 (v/v) O2:CO2 modified atmosphere (MAP) at 4 °C for 10 days was determined using thiobarbituric acid reacting substances (TBARS), % metmyoglobin and colour value. RESULTS The BP methanol extract revealed the presence of catechin, myricetin, quercetin, naringenin, and p-coumaric acid. The BP ethanol (50% w/w) extract showed scavenging activity in TEAC, ORAC and FRAP assays with values of 1.45, 2.81, 1.52 mmol Trolox equivalents (TE)/g DW, respectively. Reductions in lipid oxidation were found in samples treated with lyophilized BP extract (0.1% and 0.3% w/w) as manifested by the changes of colour and metmyoglobin concentration. A preliminary study film with BP showed retard degradation of lipid in muscle food. CONCLUSION The present results indicated that the BP extracts can be used as natural food antioxidants.
Collapse
Affiliation(s)
- Nurul Aini Mohd Azman
- Chemical Engineering Department, Technical University of Catalonia, Barcelona, Spain
- Chemical and Natural Resources Engineering Department, University Malaysia Pahang, Pahang, Malaysia
| | - Monika Skowyra
- Chemical Engineering Department, Technical University of Catalonia, Barcelona, Spain
| | - Kwestan Muhammad
- Chemical Engineering Department, Technical University of Catalonia, Barcelona, Spain
| | | | - Maria Pilar Almajano
- Chemical Engineering Department, Technical University of Catalonia, Barcelona, Spain
| |
Collapse
|
37
|
Al‐Juhaimi FY, Mohamed Ahmed IA, Adiamo OQ, Adisa AR, Ghafoor K, Özcan MM, Babiker EE. Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13496] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Fahad Y. Al‐Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Oladipupo Q. Adiamo
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Abdulraheem R. Adisa
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Mehmet M. Özcan
- Department of Food Engineering, Faculty of AgricultureUniversity of Selcuk Konya 42031 Turkey
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| |
Collapse
|
38
|
Pogorzelska E, Godziszewska J, Brodowska M, Wierzbicka A. Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage. Meat Sci 2017; 135:54-61. [PMID: 28898754 DOI: 10.1016/j.meatsci.2017.09.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 09/01/2017] [Accepted: 09/02/2017] [Indexed: 11/24/2022]
Abstract
Astaxanthin is proven to be one of the most potent, naturally occurring antioxidants. A rich source of astaxanthin is algae Haematoccocus pluvialis (H. pluvialis). The aim of the study was to investigate antioxidant effect of H. pluvalis extract added in different levels (0.15, 0.3 or 0.45g/kg of meat) on colour and oxidative stability of raw ground pork meat during refrigerated storage (7days). Obtained data revealed that DPPH scavenging activity of the extract at the concentration of 0.45g/kg of meat was as high as 85%. Moreover, application of higher extract doses (0.3 and 0.45g/kg) delayed lipids oxidation (lower TBARS value than control) and improved colour stability (increased a* colour parameter). Additionally, usage of 0.3 and 0.45g/kg had a positive effect on meat acceptance declared by consumers' at the final day of storage. However, the extract of H. pluvialis had no antimicrobial or antioxidative activity against myoglobin oxidation.
Collapse
Affiliation(s)
- Ewelina Pogorzelska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland.
| | - Jolanta Godziszewska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| | - Marta Brodowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| |
Collapse
|
39
|
Premi M, Sharma HK. Effect of drumstick leaves powder on the rheological, micro-structural and physico-functional properties of sponge cake and batter. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9612-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
40
|
Sun B, Zhang Y, Ding M, Xi Q, Liu G, Li Y, Liu D, Chen X. Effects of Moringa oleifera leaves as a substitute for alfalfa meal on nutrient digestibility, growth performance, carcass trait, meat quality, antioxidant capacity and biochemical parameters of rabbits. J Anim Physiol Anim Nutr (Berl) 2017; 102:194-203. [PMID: 28603877 DOI: 10.1111/jpn.12678] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Accepted: 12/20/2016] [Indexed: 12/18/2022]
Abstract
This contribution reports the effects of Moringa oleifera leaves (MOLs) meal on the growth performances, nutrient digestibility, carcass trait, meat quality, antioxidant capacity and biochemical parameters of growing New Zealand white rabbits. The MOL was substituted for alfalfa meal at levels of 0, 10%, 20% and 30% to obtain respective diets MOL0, MOL10, MOL20 and MOL30. Each treatment was replicated five times with 10 rabbits per replicate. Results showed the average daily weight gain (ADWG) and feed conversion ratio (FCR) of rabbits fed MOL20 diet were significantly better (p < 0.05) than those of other three dietary groups. Liver and spleen index of rabbits fed MOL20 and MOL30 diets was significantly higher (p < 0.05) than that of the groups fed with lower M. oleifera leaves (MOL0, MOL10). The meat drip loss of rabbits fed with diet MOL10 was significantly lower (p < 0.05) than that of rabbits fed other diets. All rabbits fed MOL dietary groups had lower (p < 0.05) shear force of longissimus dorsi than the group without M. oleifera leaves. No significant differences were found in the digestibility of crude fibre (CF), crude fat (EE), ash, crude protein (CP) and nitrogen-free extract (NFE) among the dietary groups. Moringa oleifera leaves also have a significant impact on serum albumin (ALB), low-density lipoprotein cholesterol (LDLC), triiodothyroxine (T3 ) and tetraiodothyroxine (T4 ) values and the activity of superoxide dismutase (SOD) and catalase (CAT) in serum and liver. The results indicated that M. oleifera leaves could be developed as a good feed source, and it not only could substitute for alfalfa meal well but also has a significant effect on growth performance, meat quality, antioxidant and biochemical parameters of rabbits.
Collapse
Affiliation(s)
- B Sun
- College of Animal Science, South China Agricultural University, Guangzhou, China.,Guangdong Province Research Center of Woody Forage Engineering Technology, Guangzhou, China
| | - Y Zhang
- College of Animal Science, South China Agricultural University, Guangzhou, China.,Guangdong Province Research Center of Woody Forage Engineering Technology, Guangzhou, China
| | - M Ding
- Guangdong Province Research Center of Woody Forage Engineering Technology, Guangzhou, China
| | - Q Xi
- College of Animal Science, South China Agricultural University, Guangzhou, China.,Guangdong Province Research Center of Woody Forage Engineering Technology, Guangzhou, China
| | - G Liu
- College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Y Li
- College of Animal Science, South China Agricultural University, Guangzhou, China
| | - D Liu
- College of Animal Science, South China Agricultural University, Guangzhou, China.,Guangdong Province Research Center of Woody Forage Engineering Technology, Guangzhou, China
| | - X Chen
- Guangdong Province Research Center of Woody Forage Engineering Technology, Guangzhou, China
| |
Collapse
|
41
|
de Oliveira Monteschio J, de Souza KA, Vital ACP, Guerrero A, Valero MV, Kempinski EMBC, Barcelos VC, Nascimento KF, do Prado IN. Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers. Meat Sci 2017; 130:50-57. [PMID: 28431295 DOI: 10.1016/j.meatsci.2017.04.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 03/31/2017] [Accepted: 04/02/2017] [Indexed: 11/29/2022]
Abstract
Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cooking losses, color, texture and lipid oxidation. Antioxidant activity was also evaluated. Treatments had no effect (P>0.05) on pH, fat thickness, marbling, muscle area, thawing and drip losses. However, treatments affected (P<0.05) cooking losses, color, texture and lipid oxidation. The diets with essential oil and the active principle blend reduced the lipid oxidation and reduced the color losses in relation to control diet. Aging affected (P<0.05) texture and lipid oxidation. The essential oil and active principles or its blend have potential use in animal feed aiming to maintain/improve meat quality during shelf-life.
Collapse
Affiliation(s)
| | - Kennyson Alves de Souza
- Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil
| | | | - Ana Guerrero
- Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil; Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Maribel Velandia Valero
- Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil
| | | | | | | | - Ivanor Nunes do Prado
- Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil
| |
Collapse
|
42
|
Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage. Lipids Health Dis 2017; 16:27. [PMID: 28143531 PMCID: PMC5286778 DOI: 10.1186/s12944-017-0426-5] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Accepted: 01/26/2017] [Indexed: 11/23/2022] Open
Abstract
Background Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antioxidants to enhance the oxidative stability and consumer acceptability of meat based products. The present study aimed to investigate the influence of directly added quercetin dihydrate in combination with α-tocopherol on oxidative stability, color characteristics, total carbonyls and flavor volatile compounds in chicken meat patties. Methods Considering the preliminary studies, 3 levels of quercetin dihdrate @ 25, 50 and 100 mg/kg meat in combination with α-tocopherol at the rate 100 and 200 mg/kg meat were added to develop chicken meat patties and were stored at refrigeration temperature for 7 days. The oxidative stability of the antioxidant treated patties was determined by measuring malonaldehydes using TBARS and total carbonyls assay. The color (Lightness, redness and yellowness) of the patties was determined by using Konica Minolta Color Meter. Moreover, the volatile compounds were measured through gas chromatography at various storage intervals. Results The results elucidated that quercetin dehydrate inclusion at the rate of 50 mg/kg meat as well as particularly 100 mg/kg meat decreased the oxidation by reducing generation of malonaldehydes and total carbonyls in treated patties. Highest value for TBARS at initiation of storage was reported in (T0) as 1.93 ± 0.02 whereas lowest were reported in T6 and T5 as 0.37 ± 0.01 and 0.38 ± 0.03 that were increased to 3.47 ± 0.14, 0.90 ± 0.05 and 0.94 ± 0.34 at the completion of storage. Moreover, the lowest carbonyls also reported in T6 and the values at various storage intervals (1st, 3rd and 7th) were as 0.59 ± 0.025, 0.77 ± 0.015 and 1.02 ± 0.031, respectively. The antioxidants inclusion also inhibited volatile flavoring compounds particularly aldehydes like hexanal and pentanal in a dose dependent manner (p ≤ 0.05). Lowest hexanal values reported in T6 as 2488 ± 103 followed by T4 (3701 ± 111) at the start of the trial whereas highest in T0 (control) as 54,768 ± 431 that were increased to 9569 ± 607, 112,550 ± 897 and 359,826 ± 1285, correspondingly. The hexanal, as a critical indicator for the determination of volatiles in meat based products, was decreased with the addition of antioxidants and its highest values were reported in control group. Conclusions Quercetin dihydrate addition along with alpha tocopherol is a pragmatic choice to improve oxidative storability and volatile flavor compounds in cooked meat patties. The data obtained will help meat processor to better develop antioxidant enriched formulations to augment oxidative stability and quality of processed meat products.
Collapse
|
43
|
Arshad MS, Anjum FM, Khan MI, Saeed F, Imran A, Sohaib M, Nadeem M, Hussain S. Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12849] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Faqir Muhammad Anjum
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Ali Imran
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Sohaib
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences; COMSATS Institute of Information Technology; Vehari Pakistan
| | - Shahzad Hussain
- College of Food and Agricultural Sciences; King Saud University; Saudi Arabia
| |
Collapse
|
44
|
Odedina GF, Vongkamjan K, Voravuthikunchai SP. Use of Rhodomyrtus tomentosa ethanolic leaf extract for the bio-control of Listeria monocytogenes post-cooking contamination in cooked chicken meat. Journal of Food Science and Technology 2016; 53:4234-4243. [PMID: 28115764 DOI: 10.1007/s13197-016-2417-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/16/2016] [Accepted: 11/24/2016] [Indexed: 12/21/2022]
Abstract
Controlling foodborne pathogen in ready-to-eat food is important in food safety. The present study accessed the potential use of Rhodomyrtus tomentosa ethanolic leaf extract as a bio-control agent against Listeria monocytogenes in cooked chicken meat model system. The antilisterial activity of the plant extract was better under microwave condition and enhanced as storage temperature increased from 4 to 37 °C. The extract could reduce L. monocytogenes numbers at low (104 CFU/g) and high (106 CFU/g) inoculum levels in cooked chicken by both rinse and injection application methods. A 5 min rinse in 8% w/v R. tomentosa extract reduced the bacterial number by ≥2-log before storage and ≥3-log after storage at 4 °C for 5 days. Injection with 0.4% w/w R. tomentosa extract resulted in approximately 2-log reduction in the cell numbers both before and after storage at 4 °C for 5 days. Five minutes rinse in the extract bath demonstrated better sensory preferences which were not significantly different from the control. Addition of black pepper powder to the extract rinsed samples improved odour but not appearance, colour, and texture preferences. Rhodomyrtus tomentosa extract was significantly effective for the bio-control of L. monocytogenes contaminations in cooked chicken meat model. The extract was observed as a potent bio-additive agent to control contaminations from L. monocytogenes and ensure safety in ready-to-eat meat.
Collapse
Affiliation(s)
- Grace Fiyinfoluwa Odedina
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand ; Excellence Research Laboratory on Natural Products, Faculty of Science and Natural Product Research Center of Excellence, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Kitiya Vongkamjan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Supayang Piyawan Voravuthikunchai
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand ; Excellence Research Laboratory on Natural Products, Faculty of Science and Natural Product Research Center of Excellence, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| |
Collapse
|
45
|
Elhadi DAE, Elgasim EA, Mohamed Ahmed IA. Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa ( Moringa oleifera) leaf powder. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1242157] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Duaa A. E. Elhadi
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Khartoum, Sudan
| | - Elgasim A. Elgasim
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Khartoum, Sudan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Khartoum, Sudan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| |
Collapse
|
46
|
Falowo AB, Muchenje V, Hugo A, Aiyegoro OA, Fayemi PO. Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1243587] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- A. B. Falowo
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
| | - V. Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
| | - A. Hugo
- Department of Microbial Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - O. A. Aiyegoro
- Agricultural Research Council – GI Microbiology and Biotechnology unit, Animal Production Institute, Pretoria, South Africa
| | - P. O. Fayemi
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
| |
Collapse
|
47
|
Hawashin MD, Al-Juhaimi F, Ahmed IAM, Ghafoor K, Babiker EE. Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder. Meat Sci 2016; 122:32-39. [DOI: 10.1016/j.meatsci.2016.07.017] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 07/19/2016] [Accepted: 07/21/2016] [Indexed: 10/21/2022]
|
48
|
Eltilib HHAB, Elgasim EA, Mohamed Ahmed IA. Effect of incorporation of Cyperus rotundus L. rhizome powder on quality attributes of minced beef meat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3446-3454. [PMID: 27777450 PMCID: PMC5069245 DOI: 10.1007/s13197-016-2317-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2016] [Accepted: 08/09/2016] [Indexed: 06/06/2023]
Abstract
The primary objective of this study was to investigate the biological effectiveness of C. rotundus rhizome powder (CRRP) in improving the quality, storability, and safety of minced beef meat. CRRP was analyzed for its flavonoid and polyphenol content, antioxidants and antimicrobial activity, and its effect on the chemical properties, microbiological and sensory quality of minced beef meat. The results revealed that CRRP had a flavonoid and polyphenol contents of 24.30 mg CE/g and 353.10 mg GAE/g, respectively. The aqueous extract of CRRP showed inhibition zones of 16.3 and 11.7 mm against E. coli and S. aureus, respectively. The CRRP exhibited greater increase in TRPA, chelation of Fe2+ ions, and scavenging of H2O2 with the increase in CRRP extract concentration. Incorporation of various concentration of CRRP in minced beef meat significantly affected the physicochemical properties, microbial load, and sensory quality of the product. The effect was concentration dependent, and the highest level of CRRP (5 %) was more effective in retarding microbial growth and reducing peroxidation, but it negatively affected the sensory quality of the product. Therefore, CRRP at 2.5 % concentration was recommended as a functional additive to preserve minced meat.
Collapse
Affiliation(s)
- Hager H. A. B. Eltilib
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, 13314 Shambat, Khartoum Sudan
| | - Elgasim A. Elgasim
- Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, 13314 Shambat, Khartoum Sudan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| |
Collapse
|
49
|
Shah MA, Bosco SJD, Mir SA. Plant extracts as natural antioxidants in meat and meat products. Meat Sci 2014; 98:21-33. [DOI: 10.1016/j.meatsci.2014.03.020] [Citation(s) in RCA: 272] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Revised: 02/14/2014] [Accepted: 03/28/2014] [Indexed: 12/22/2022]
|