Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying

Stimuli-responsive glucuronoxylan polysaccharide from quince seeds for biomedical, food packaging, and environmental applications

Mucilage is a gelatinous mixture of polysaccharides secreted from the seed coat and/or pericarp of many plant seeds when soaked in water. Mucilage affected seed germination while maintaining hydration levels during scarcity. Cydonia oblonga (quince) seeds are natural hydrocolloids extruding biocompatible mucilage mainly composed of polysaccharides. Quince seed mucilage (QSM) has fascinated researchers due to its applications in the food and pharmaceutical industries. On a commercial scale, QSM preserved the sensory and physiochemical properties of various products such as yogurt, desserts, cakes, and burgers. QSM is responsive to salts, pH, and solvents and is mainly investigated as edible coatings in the food industry. In tablet formulations, modified and unmodified QSM as a binder sustained the release of various drugs such as cefixime, capecitabine, diclofenac sodium, theophylline, levosulpiride, diphenhydramine, metoprolol tartrate, and acyclovir sodium. QSM acted as a reducing and capping agent to prepare nanoparticles for good antimicrobial resistance, photocatalytic characteristics, and wound-healing potential. The present review discussed the extraction optimization, chemical composition, stimuli-responsiveness, and viscoelastic properties of mucilage. The potential of mucilage in edible films, tissue engineering, and water purification will also be discussed.

Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels

This study investigated the effect of immersion time of chicken breasts in potato starch (PS) coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) and to evaluate a possible mechanism to inhibit the formation of PhIP in chicken breasts during frying. The chicken breasts with standardized dimensions were dipped in the potato starch (PS) coating solution containing 0.25% w/v lysine (Lys) for different times (15 min, 30 min, 1 h, 3 h, and 6 h). After drying the coating on the chickens, samples were fried at 195 °C for 7.5 min on each side. Results showed that the immersion time does not significantly decrease (p < 0.05) the PhIP level, suggesting that 15 min immersion time is enough for PhIP reduction compared to the control chicken samples (without coating). Phenylacetaldehyde (PheAce) was increased in chicken breast coated with PS-0.25% Lys after frying, suggesting that there should be another pathway to prevent the formation of PhIP by the addition of PS-0.25% Lys. Volatile compound analysis also confirmed this and showed increases in many aroma compounds in the coated chicken. Moreover, no significant differences (p < 0.05) were shown between the cooking loss percentage, color parameters, texture profile, and tenderness of chicken with the PS-0.25% coating and chicken without coating.

Microencapsulation of Probiotics with Soy Protein Isolate and Alginate for the Poultry Industry

Many probiotic products, with properly selected microorganisms, may not be effective for the intended purpose due to the low tolerance of microorganisms to gastrointestinal digestion. The microencapsulation seems to be one of the most promising techniques to protect probiotics against adverse environmental conditions. Therefore, the aim of this work was the design of soy protein isolate-alginate microcapsules for the encapsulation of probiotics for the poultry industry by the water-in-oil emulsion technique. To this end, the strain Ligilactobacillus salivarius CRL2217, with the ability to bind wheat germ agglutinin (WGA) on its surface and protect intestinal epithelial cells from the cytotoxicity of the glycoprotein, was used as model microorganism. Several parameters were varied in order to find the better conditions for microencapsulation: oil source and nature, SPI and sodium alginate concentration, stirring equipment and time for emulsion formation, CaCl2 concentration, and absence or presence of stirring after the addition of the CaCl2 solution. The survival of entrapped cells to a simulated gastric digestion and their survival and release during simulated intestinal digestion were also investigated. The obtained particles effectively protected L. salivarius CRL2217 from the proteolytic activity and low pH present in the gastric environment. Besides, their content was released in contact with a simulated intestinal juice, as viable counts and binding of WGA after a simulated intestinal digestion revealed. This work paves the way for the design of probiotic supplements for poultry including gastrointestinal digestion-susceptible bacteria.

Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf life extension of rabbit meat during chilled storage

Rabbit meat is one of the most consumed meats throughout the world and is extremely susceptible to spoilage due to its high protein and moisture content. Natural preservatives with antioxidant and antibacterial properties are needed to maintain meat quality and increase its shelf life. This study examined the effect of 1% chitosan (CH), 0.2% rosemary (Salvia rosmarinus) essential oil (REO), and their combination on pH, total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) levels, and the microbial profile of rabbit meat stored over 12 days at 4 °C. During this time, changes in appearance, odor, and texture were also noted. The shelf lives of samples treated with only 1% CH coating, or in combination with 0.2% REO, were longer than those of untreated samples. These results showed that samples treated with both CH and REO were still acceptable until the 12th day and resulted in significantly lower meat demerit scores in these treated groups compared with untreated meat. In all groups, the pH, TVB-N, and TBA values increased over time, but these values were significantly higher (p < 0.05) in untreated samples. Microbial analysis results showed that chilled rabbit meat samples treated with combined 1% CH and 0.2% REO reduced Enterobacteriaceae, Pseudomonas, and Psychrotrophic counts. The experimental results demonstrated that using CH coating in combination with REO improved the quality of rabbit meat and could be an effective approach to reduce rabbit meat deterioration during chilled storage.

Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties

The purpose of this research was to evaluate the effect of soaking plantain and cassava chips in sucrose or sodium chloride (NaCl) on their physical properties and acrylamide content after frying in Conjugated Linoleic Acid (CLA)-enriched soybean oil. Plantain and cassava were cut into 1 mm thick slices and soaked for 20 min in a solution of 30% sucrose or 3% NaCl at 40 °C, separately. Soaking in sucrose and NaCl had no significant effect (p < 0.05) on water loss, porosity, hardness, or microstructure. The acrylamide content ranged from 634 to 3177 µg/kg. The use of CLA-enriched oil had no significant effect (p < 0.05) on the physical characteristics evaluated in this study. Frying reduced the CLA content in the chips from an initial 31.8% in the oil to 22.25 and 21.69% in plantain and cassava chips, respectively.

Preparation of chitosan grafted caffeic acid coating and its effect on pompano (Trachinotus ovatus) preservation

BACKGROUND

The present study aimed to investigate the preservative effect of chitosan-caffeic acid grafts coating (CS-g-CA) on the quality and microbial characteristics of pompano (Trachinotus ovatus) during iced storage. CS-g-CA was prepared by a 1-(3-dimethylaminopropyl)-3-ethylcarbodiimidehydro/N-hydroxysuccinimide coupling reaction. The grafting of CS-g-CA was confirmed by UV-visible and Fourier-transform infrared spectra. Samples were treated with distilled water (control), chitosan (CS), caffeic acid (CA) and CS-g-CA for 10 min, respectively. Microbiological [total viable count (TVC), H₂ S-producing bacteria count, Pseudomonas bacteria count], physicochemical indicators [water holding capacity (WHC), cooking loss, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis, free amino acids] and sensory evaluation were investigated during ice storage at 4 °C for up to 27 days.

RESULTS

The results showed that the antioxidant and antibacterial activities of CS could be improved by grafting CA onto CS. CS-g-CA coating could greatly slow down the speed of water loss and maintain WHC. Furthermore, CS-g-CA coating showed superior antibacterial activities by inhibiting the growth of TVC, delayed the decline of flavor amino acids and reduced sensory change. In addition, CS-g-CA coating reduced lipid oxidation and protein degradation as indicated by the decrease in TBA and TVB-N, possibly as a result of the addition of CA into CS membrane significantly improving the antioxidant activity of CS.

CONCLUSION

Compared with the control group, CS-g-CA coating had the optimal effect and could enhance the shelf-life of Trachinotus ovatus for at least another 9 days. © 2021 Society of Chemical Industry.

The Role of Thyme (Zataria multiflora Boiss) Essential Oil as Natural Antioxidant on the Lipid Oxidation in Mayonnaise

Nowadays, essential oils are considered substitutes for synthetic additives in food products. Since lipid oxidation is the main chemical process affecting mayonnaise deterioration, in this research, the antioxidant activity of essential oil of thyme (Zataria multiflora Boiss) was determined for oxidative stability of treated mayonnaise (homogenized) during 6 months of storage. The antioxidant activities of the essential oil of thyme (0–150 μg/g) were investigated by the DPPH method. Then, the efficiency of this essential oil (144.4 μg/g) as a natural antioxidant in mayonnaise was studied by following analysis: peroxide, anisidine, Totox, and thiobarbituric acid. GC analysis of the essential oil resulted in the identification of forty compounds. The essential oil is characterized by a high number of monoterpenes such as thymol and carvacrol. Regarding antioxidation, the investigated essential oil strongly reduced the DPPH radical (IC50 = 144.4 μg/ml). This study confirms that the essential oil of thyme possessed antioxidant properties in vitro. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation ( $p<0.05$ ), while the control sample was oxidized faster. The essential oil had a significant effect on taste, odor, and overall acceptance, but no significant difference was observed in color and texture. The results of the present experiments suggest that essential oil of thyme (Z. multiflora) can be used as a source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise. Therefore, it can used as a natural antioxidant and flavoring compound in foods such as mayonnaise.

Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets

The objective of the current study was to develop innovative quinoa-coated chicken nuggets by using quinoa flour instead of wheat flour and evaluate the impact of this substitution on the shelf life of the product and its nutritional and sensorial stability. The evaluation of the product has been done through physiochemical and microbiological analysis every three days of the storage period compared with negative control (NC) and positive control (BHT) through 24 days of cold storage (4 ± 1°C). During storage, the quinoa flour-coated chicken nuggets showed the best ability for delay of lipid oxidation with a lowest TBARS value of 1.07 mg MDA/kg compared to negative control (NC) (2.39 mg MDA/kg) and positive control (BHT) (2.00 mg MDA/kg). The same trend was observed in protein oxidation, where the quinoa flour was able to retard the protein oxidation better than negative and positive control (BHT) where it showed a carbonyl content of 6.44, 5.39, and 4.20 nmol carbonyl content/mg protein, respectively. The quinoa-coated chicken nuggets showed the lowest microbial load (5.8 × 103 cfu/g) compared to negative and positive controls (1.8 × 105 and 3.8 × 104 cfu/g) at 24 days of cold storage. These findings could be emphasized such that the utilization of quinoa flour in the coating of chicken nuggets is more effective in retarding lipid and protein oxidation, furthermore preventing microbial contamination during cold storage. All these findings might be playing a crucial role in the extending of the shelf life of the product in addition to giving the product a pleasant taste and flavor to consumers.

Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute

In the present study, the effect of sugar replacement and enrichment with cinnamon extract (CE) on the physicochemical, functional, and organoleptic properties of sweetened condensed milk (SCM) and the production of flavored functional dairy dessert was investigated. The results demonstrated that by adding CE (0.5 and 1%) and fructose sugar (50 and 100% replacement) in the formulation containing maltodextrin, the physicochemical, functional, and organoleptic properties of SCM samples were improved. However, adding fructose and CE at the maximum concentration increased the acidity, particle size, redness (a), yellowness (b) and decreased the lightness (L), viscosity, and sensory scores of the SCM samples (p < .05). Scanning electron microscopy images demonstrated that as the fructose level increased, the number of cavities increased, while the size of the cavities decreased (p < .05). Microstructure analysis also showed that the application of CE increased the density of the structure in the SCM samples. However, the SCM samples formulated with maltodextrin, 0.5% CE, and 50% fructose substitution were identified as optimal samples. Evaluation of the functional properties of SCM formulated with 0.5% CE revealed that the total phenolic content (TPC) and DPPH radical scavenging activity were in the range of 139.21-143.24 mg GAE / g and 50.12%-52.01%, respectively.