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Wagh RV, Riahi Z, Kim JT, Rhim JW. Carrageenan-based functional films hybridized with carbon dots and anthocyanins from rose petals for smart food packaging applications. Int J Biol Macromol 2024; 272:132817. [PMID: 38834126 DOI: 10.1016/j.ijbiomac.2024.132817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 05/20/2024] [Accepted: 05/30/2024] [Indexed: 06/06/2024]
Abstract
Multifunctional smart biopolymeric films were fabricated using rose petal anthocyanin (RPA) and carrageenan (CAR) doped with rose petal-derived carbon dots (RP-CDs). Response surface-optimized RPA showed the highest total anthocyanins and radical scavenging ability. Produced RP-CD exhibited UV absorption and high fluorescence with antibacterial/antioxidant abilities. Enrichment with 2 % RP-CD and 5 % RPA in the CAR matrix results in improved physicochemical, i.e., water contact angle, water vapor permeability, and UV-blocking properties of the fabricated material. Results showed that nanocomposite films scavenged radicals better than the neat CAR films. Zeta potential, FTIR, SEM, and XPS suggested improved compatibility/stability and enhanced elemental configuration of RP-CDs/RPA additives in the CAR polymer matrix. Perishable food packaging (minced pork and shrimp) demonstrated that nanocomposite films work efficiently and non-destructively and are promising tools for monitoring real-time freshness through interpretable visual changes from red to yellow. The CAR/RP-CDs/RPA-based nanocomposite indicator films are expected to be applied as various smart packaging materials. These films possess the ability to promptly detect changes in quality, preserve the quality, and prolong the shelf life of packaged foods.
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Affiliation(s)
- Rajesh V Wagh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004, India; BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Zohreh Riahi
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jun Tae Kim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
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Saracila M, Untea AE, Panaite TD, Varzaru I, Oancea AG, Turcu RP, Vlaicu PA. Effects of Supplementing Sea Buckthorn Leaves ( Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat. Antioxidants (Basel) 2022; 11:2220. [PMID: 36358591 PMCID: PMC9686693 DOI: 10.3390/antiox11112220] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/03/2022] [Accepted: 11/08/2022] [Indexed: 09/29/2023] Open
Abstract
Nowadays, the consumer trend towards healthier food choices is unquestionable. Meat products enriched with nutrients, such as polyunsaturated fatty acids and antioxidants, are gaining much more interest among consumers. However, products are susceptible to quality deterioration and a short shelf-life of meat through lipid oxidation due to the lack of antioxidants in the meat. In this regard, the efficacy of dietary sea buckthorn leaves (Hippophaë rhamnoides L.) together with Chromium on the nutritional quality of meat and lipid oxidative stability was investigated. An experiment (28 days long) was carried out on 90 Cobb 500 chickens assigned into three treatments: a control treatment based on corn and soybean meal, without Chromium (T0) and two treatments supplemented either with 0.00002% Chromium (T1) or with 0.00002% Chromium and 2% sea buckthorn leaves (T2). Dietary supplementation of SBL and Cr improved the PUFA/MUFA ratio, DHA concentration and decreased the n-6/n-3 ratio compared to the other treatments. Moreover, the breast and thigh meat belonging to T1 and T2 treatments showed a higher concentration of lutein and zeaxanthin, Fe and Zn and expressed a higher antioxidant capacity compared to those from T0. Furthermore, n-6 and n-3 PUFA deposited preferentially in the thigh meat rather than in the breast meat. The results from the study showed that dietary SBL and Cr significantly improved the fatty acid pattern and the oxidative stability of chicken breast meat, lowering the TBARS level after storage. In conclusion, SBL and Cr are promising dietary bioactive compounds with beneficial effects to obtain nutrient-enriched meat products.
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Affiliation(s)
- Mihaela Saracila
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
| | - Arabela Elena Untea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
| | - Tatiana Dumitra Panaite
- Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
| | - Iulia Varzaru
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
| | - Alexandra-Gabriela Oancea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
| | - Raluca Paula Turcu
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
| | - Petru Alexandru Vlaicu
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania
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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.
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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.)
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Jagtap NS, Wagh RV, Chatli MK, Kumar P, Malav OP, Mehta N. Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:71-82. [PMID: 30728548 PMCID: PMC6342806 DOI: 10.1007/s13197-018-3456-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2018] [Accepted: 10/02/2018] [Indexed: 10/27/2022]
Abstract
The present study optimized the extraction protocol conditions to obtain the antioxidant-rich bioactive extracts from Carica papaya L. (Papaya) leaves. A Box and Behnken Design (BBD) consisting of three different extracting variables viz. extracting temperature (60-70 °C), time (10-20 min) and solvent concentration (55-65%) was used. Antioxidant efficacy was recorded by evaluating four responses viz. ABTS, DPPH, SASA and total phenolic contents. The optimized model predicted, solvent concentration of 60% with extraction time of 15 min and extracting temperature of 65 °C with bioactive-rich antioxidants having highest total phenolic activity. The efficacy of obtained bioactive-rich papaya leaves extracts (PLE) were subjected for in-vivo evaluation in chevon emulsion added with the level of T-1 (0.10%); T-2 (0.25%); T-3 (0.50%) and control (without extract) stored under refrigeration (4 ± 1 °C) for 9 days by evaluating various physicochemical, microbiological, sensory quality characteristics. The pH was significantly higher for control than all treatments and water activity (aw) showed decreasing trend throughout storage period. Oxidation efficiency values showed an increasing drift during storage period, irrespective of added level of PLE, showing lowest oxidation in samples treated with 0.5% PLE. Sensory panellists awarded comparatively higher scores to all PLE treatments than control. Microbiological quality of emulsion incorporated with different levels of papaya leaves extract successfully improved and was lower in 0.5% PLE treated samples. It was concluded that extraction of bioactive antioxidants from Carica papaya L. leaves improved by optimising extraction parameters using RSM. Carica papaya L. leaves extracts have proven prospects as natural anti-oxidants in chevon emulsion as a meat emulsion system.
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Affiliation(s)
- Niraj S. Jagtap
- Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Rajesh V. Wagh
- Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Manish K. Chatli
- Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Pavan Kumar
- Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - O. P. Malav
- Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Nitin Mehta
- Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
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Khatkar AB, Kaur A, Khatkar SK, Mehta N. Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology. Journal of Food Science and Technology 2018; 55:2298-2309. [PMID: 29892130 DOI: 10.1007/s13197-018-3147-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2018] [Accepted: 04/02/2018] [Indexed: 01/18/2023]
Abstract
Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box-Behnken Design with three independent variables i.e. amplitude (20-40%), time (10-20 min) and concentration (10-15%). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well. The optimized independent variables were found to be 19.77 min time, 20.02% amplitude and 12.78% concentration of feed. The modified whey protein had the solubility, 78.52%; heat stability, 1076.19 s; water solubility index, 92.30%; water holding capacity, 0.469; oil absorption capacity, 1.709; foaming capacity 92.27; foam stability, 27.71 and firmness, 1692.09 g. Analytical response revealed that solubility of modified whey protein exhibited significant positive correlation with water solubility index, emulsion stability index and firmness.
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Affiliation(s)
- Anju Boora Khatkar
- 1Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Amarjeet Kaur
- 1Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Sunil Kumar Khatkar
- 2Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Nitin Mehta
- 3Department of Livestock Products Technology, College of Veterinary Sciences, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
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