1
|
Henrique JT, Biason MV, dos Santos Mendes P, Cardoso FAR, Leimann FV, Gonçalves OH, Bona E, de Oliveira A, Marques LLM, Fuchs RHB, Droval AA. Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential. Food Chem X 2024; 23:101627. [PMID: 39100244 PMCID: PMC11296006 DOI: 10.1016/j.fochx.2024.101627] [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: 04/17/2024] [Revised: 07/03/2024] [Accepted: 07/04/2024] [Indexed: 08/06/2024] Open
Abstract
The effects of adding cochineal carmine and annatto dyes in five mortadella formulations made with curcumin microcrystals were compared, and the preference was evaluated and described sensorially. Based on the optimized formulation obtained with color parameters, two formulations were elaborated: curcumin microcrystals and cochineal carmine were added. During 60 days, pH, objective color, water retention capacity, lipid oxidation, and texture profile analyses were performed. The results demonstrate the possibility of excluding sodium erythorbate from formulations containing curcumin microcrystals. There was no significant difference in lipid oxidation between the samples, presenting at the end of 60 days a value of 0.11 mg and 0.10 mg of MDA kg-1 for the two samples, respectively. There were also no significant differences between the two samples or the evaluated storage times, and the average values obtained for pH, WRC, objective color, and TPA were expected for this type of cooked meat sausage. In the presence of curcumin microcrystals, the synthetic antioxidant, sodium erythorbate, can be eliminated from the formulations, as it does not affect the physical-chemical parameters studied, such as pH, water retention capacity, color objective, and texture profile.
Collapse
Affiliation(s)
- Jacqueline Thomé Henrique
- Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Maria Victória Biason
- Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Poliana dos Santos Mendes
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Flávia Aparecida Reitz Cardoso
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
- Post-Graduation Program of Technological Innovations (PPGIT), Federal University of Technology - Paraná, Campo Mourão, 87301-005, Brazil
| | - Fernanda Vitória Leimann
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Odinei Hess Gonçalves
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Anielle de Oliveira
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Leila Larisa Medeiros Marques
- Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Renata Hernandez Barros Fuchs
- Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Adriana Aparecida Droval
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| |
Collapse
|
2
|
Canan C, Kalschne DL, Corso MP, Cursino ACT, Drunkler DA, Cardoso FAR, Bittencourt PRS, Ida EI. Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella. Food Chem 2024; 456:139957. [PMID: 38870808 DOI: 10.1016/j.foodchem.2024.139957] [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: 01/15/2024] [Revised: 05/14/2024] [Accepted: 06/01/2024] [Indexed: 06/15/2024]
Abstract
The antioxidant effect of purified phytic acid (PPA) from rice bran (rice polishing by-product) combined with sodium erythorbate (SE) was evaluated for the first time in mortadella (added with 60% mechanically separated meat), a cured product with high-fat content and highly prone to oxidation, characteristic in Brazil. PPA proved effective compared to standard analytical grade phytic acid (SPA). Two central composite rotational designs (CCRD) (A and B) were employed to investigate the influence of PPA and SE, and SPA and SE, respectively, on mortadella lipid oxidation evaluated by TBARS after 30 days at 30 °C. Due to the high phytic acid's potent antioxidant capacity, the combination of PPA and SE synergistically reduced mortadella lipid oxidation. Furthermore, PPA from rice bran effectively controlled lipid oxidation in mortadella when combined with SE in the range of 5.0 to 9.0 mmol/kg of SPA and 25.0 to 50.0 mmol/kg of SE.
Collapse
Affiliation(s)
- Cristiane Canan
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil; Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina, Brazil.
| | - Daneysa Lahis Kalschne
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil
| | - Marines Paula Corso
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil.
| | | | - Deisy Alessandra Drunkler
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil.
| | | | | | - Elza Iouko Ida
- Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina, Brazil.
| |
Collapse
|
3
|
Giosuè C, Maniaci G, Gannuscio R, Ponte M, Pipi M, Di Grigoli A, Bonanno A, Alabiso M. Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle. Animals (Basel) 2024; 14:1980. [PMID: 38998092 PMCID: PMC11240349 DOI: 10.3390/ani14131980] [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: 05/30/2024] [Revised: 06/27/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
The rising interest in healthier meat options prompted the exploration of alternatives to traditional pork-based products, incorporating meat from different livestock species, feeding regimens, and functional ingredients. This study investigates the production of healthier meat products by examining the physicochemical traits, fatty acid profile, and sensory properties of mortadella made with Cinisara meat of four young bulls and four adult cows, and four females of the Nebrodi Black Pig. All the animals were fed principally on natural resources. Nutritional analysis revealed different levels of moisture, protein, fat, and ash in raw materials, with pistachios contributing to a healthy fatty acid profile rich in monounsaturated and polyunsaturated fatty acids. Formulations using cow meat exhibited higher fat content and caloric value, resulting in sensory attributes such as more intense color, improved fat cube adhesion, and pronounced odors compared to young bull and control mortadella. Fatty acid analysis demonstrated distinctive profiles influenced by the meat type used and, as expected, bovine products showed higher contents of rumenic and other conjugated linoleic acids. Pork mortadella displayed greater ω6 and ω3 values, with a healthier ω6/ω3 ratio comparable to those found in cow products. Young bull mortadella showed the worse atherogenic and thrombogenic indices. The findings underscore the impact of raw materials on the nutritional and sensory attributes of mortadella, emphasizing the necessity for interventions to enhance fatty acid composition in processed meat products.
Collapse
Affiliation(s)
- Cristina Giosuè
- Institute for Anthropic Impacts and Sustainability in the Marine Environment, National Council of Research (IAS-CNR), Lungomare Cristoforo Colombo 4521, 90149 Palermo, Italy
| | - Giuseppe Maniaci
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Riccardo Gannuscio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Marialetizia Ponte
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Marianna Pipi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Marco Alabiso
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| |
Collapse
|
4
|
Wang H, Cheng Y, Zhu J, Yang Y, Qiao S, Li H, Ma L, Zhang Y. Gelatin/polychromatic materials microgels enhanced by carnosic acid inclusions and its application in 2D pattern printing and multi-nozzle food 3D printing. Int J Biol Macromol 2024; 261:129749. [PMID: 38281522 DOI: 10.1016/j.ijbiomac.2024.129749] [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: 07/01/2023] [Revised: 12/16/2023] [Accepted: 01/23/2024] [Indexed: 01/30/2024]
Abstract
Natural polychromatic biomaterials (like carminic acid and gardenia yellow) possess coloring merits and functionality, but are instable under light and heat. Self-assembly of gelatin and polychromatic materials could be induced by carnosic acid inclusions, illustrating great potential in food application. Antioxidant properties, pigment retention rates, UV irradiation stability, rheological properties, and physical resistances (oil, ethanol, heat and microwave) of samples were improved by carnosic acid inclusions, owing to the newly formed hydrogen bonding and electrostatic interactions (UV spectrum, particle size, zeta potential, FTIR, XPS and SEM). The improved properties contributed to the 2D printed pattern stability and the applicability for producing specialized products with high printability and fastness. On the basis of Subtractive Color-Mixing Principle, further three-dimensional dyeing microgel systems were built and modulated; it could functionalize bean paste/carboxymethyl-cellulose food systems, maintain the excellent self-supporting ability & mechanical strength, and promote single/dual-nozzle 3D printing application. Therefore, the self-assembled gelatin/polychromatic materials/carnosic acid microgel samples could not only achieve outstanding 2D printed pattern stability, and could be also promisingly applied in single/dual-nozzle 3D printing for modern innovative, creative food fields.
Collapse
Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Juncheng Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuxin Yang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Shihao Qiao
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Huanduan Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China.
| |
Collapse
|
5
|
Aragon-Martinez OH, Martinez-Morales F, González-Chávez MM, Méndez-Gallegos SDJ, González-Chávez R, Posadas-Hurtado JC, Isiordia-Espinoza MA. Dactylopius opuntiae [Cockerell] Could Be a Source of Antioxidants for the Preservation of Beef Patties. INSECTS 2023; 14:811. [PMID: 37887823 PMCID: PMC10607465 DOI: 10.3390/insects14100811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/11/2023] [Accepted: 10/11/2023] [Indexed: 10/28/2023]
Abstract
Dactylopius opuntiae is an insect pest that contains at least carminic acid, which has antioxidant properties. Since there is a relationship between the antioxidant ability and preservative action of compounds applied to meat products, the purpose of this study was to evaluate the antioxidant activity and usefulness of a D. opuntiae extract for beef patty preservation. The insects were bred and processed to obtain a liquid extract. For the extract, its carminic acid content, antioxidant activity against two free radicals, and actions on food quality parameters were determined. The D. opuntiae dry powder contained 2.91% w/w carminic acid, while the liquid extract exhibited an IC50 value of 3437.8 ± 67.8 and 19633.0 ± 674.5 µg/mL against the DPPH and ABTS radicals. Nevertheless, these antioxidant actions were lower than those found in a D. coccus extract. The D. opuntiae extract improved in a short time the redness and yellowness, eliminated the unfavorable effect of their vehicle on the MetMb level, and greatly reduced the TBARS formation. For the first time, an extract of D. opuntiae was applied to beef patties, and its beneficial antioxidant action on meat acceptance parameters was confirmed, which has potential commercial applications.
Collapse
Affiliation(s)
- Othoniel H. Aragon-Martinez
- Laboratorio de Productos Naturales, Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78210, Mexico
| | - Flavio Martinez-Morales
- Departamento de Farmacología, Facultad de Medicina, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78210, Mexico;
| | - Marco M. González-Chávez
- Laboratorio de Productos Naturales, Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78210, Mexico
| | - Santiago de J. Méndez-Gallegos
- Colegio de Postgraduados, Campus San Luis Potosí, Posgrado en Innovación en Manejo de Recursos Naturales, Salinas de Hidalgo 78622, Mexico;
| | - Rodolfo González-Chávez
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78210, Mexico; (R.G.-C.); (J.C.P.-H.)
| | - Juan C. Posadas-Hurtado
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78210, Mexico; (R.G.-C.); (J.C.P.-H.)
| | - Mario A. Isiordia-Espinoza
- Departamento de Clínicas, División de Ciencias Biomédicas, Instituto de Investigación en Ciencias Médicas, Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos, Jalisco 47620, Mexico;
| |
Collapse
|