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Bhat ZF, Bhat HF, Manzoor M, Abdi G, Aadil RM, Hassoun A, Aït-Kaddour A. Enhancing the lipid stability of foods of animal origin using edible packaging systems. Food Chem X 2024; 21:101185. [PMID: 38384687 PMCID: PMC10879673 DOI: 10.1016/j.fochx.2024.101185] [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: 10/09/2023] [Revised: 12/28/2023] [Accepted: 02/02/2024] [Indexed: 02/23/2024] Open
Abstract
Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previously undocumented film materials and novel bioactive molecules as additives for edible packaging for animal-derived foods. However, none of the studies is specifically focused on evaluating the packaging systems available for enhancing lipid stability. This paper thoroughly examines and discusses the application of edible packaging containing novel antioxidant molecules for controlling the lipid oxidation of animal-derived foods. The paper analyses and interprets the main findings of the recently published research papers. The materials and active principles used for enhancing lipid stability have been summarised and the underlying mechanisms discussed in detail. Studies should aim at using cheaper and readily available natural ingredients in future for the production of affordable packaging systems.
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Affiliation(s)
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUAST-K, Srinagar, India
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-IIIM, India
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Iran
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
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2
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Babaoğlu AS, Ainiwaer T, Özkan H, Karakaya M. Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4067-4074. [PMID: 36193353 PMCID: PMC9525498 DOI: 10.1007/s13197-022-05458-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2022] [Accepted: 03/28/2022] [Indexed: 06/16/2023]
Abstract
The study investigated the effect of albedo and flavedo extracts of grapefruit and pomelo on storage stability of turkey patties during refrigerated storage. Five different types of products were developed depending on the addition of extracts viz. control (C), albedo and flavedo extract of grapefruit (GA and GF), and albedo and flavedo extract of pomelo (PA and PF). The products were stored for 10 days and evaluated for lipid and protein oxidation, pH, colour and sensory properties. The extracts improved the lipid oxidative stability by decreasing (P < 0.05) the TBARS values of the samples compared to control group. No effect of the extract treatments (P > 0.05) was observed on pH and colour values of the products (a* and b*). The lowest TBARS values were found for the products containing GF (0.78 mg MA/kg) on day 4. The treatments showed a significant impact on flavour of the products and the highest scores were obtained for PA containing products.
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Affiliation(s)
- Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050 Konya, Turkey
| | - Tudi Ainiwaer
- Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050 Konya, Turkey
| | - Hayriye Özkan
- Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050 Konya, Turkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050 Konya, Turkey
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3
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Nan X, Zhou Q, Ji W, Chen X, Li J, Wang H, Dong L, Meng X, Sheng G. Development of a pea protein/chitosan based bioactive film using Aronia Melanocarpa polyphenols as a bioactive ingredient. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Xijun Nan
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Quancheng Zhou
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Wei Ji
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Xuanhong Chen
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Jiayi Li
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Honglei Wang
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Leichao Dong
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Xue Meng
- Zibo forestry protection and Development Center, 255080
| | - Guihua Sheng
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
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4
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Purgatorio C, Serio A, Chaves-López C, Rossi C, Paparella A. An overview of the natural antimicrobial alternatives for sheep meat preservation. Compr Rev Food Sci Food Saf 2022; 21:4210-4250. [PMID: 35876396 DOI: 10.1111/1541-4337.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/09/2022] [Accepted: 06/19/2022] [Indexed: 01/28/2023]
Abstract
Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.
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Affiliation(s)
- Chiara Purgatorio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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5
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César LT, Soares LS, Farias MDP, Teixeira Sá DMA, Ayala Valencia G, Monteiro AR. Chitosan and acerola (
Malpighia emarginata
) fruit based active coating can control the melanosis of refrigerated shrimps (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Leiliane Teles César
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
- Federal Institute of Education Science and Technology of Ceará, IFCE Campus Sobral Ceará Brazil
| | - Lenilton Santos Soares
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
| | | | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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6
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Bai S, You L, Wang Y, Luo R. Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi. Front Nutr 2022; 9:925208. [PMID: 35811981 PMCID: PMC9260384 DOI: 10.3389/fnut.2022.925208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Accepted: 05/09/2022] [Indexed: 11/21/2022] Open
Abstract
The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), polyaromatic hydrocarbons PAHs), heterocyclic aromatic amines (HAAs), and acrylamides (AA) mainly presented were of stir-fried mutton sao zi. The furosine decreased after mixed stir-frying (MSF) 160 s due to its degradation as the Maillard reaction (MR) progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked in MSF at 200 s. AA reached its maximum at MSF 120 s and then decreased. All the 5 HAAs were detected after MSF 200 s, suggesting that stir-frying mutton sao zi was at its best before MSF for 200 s. When stir-frying exceeded the optimal processing time of (MSF 160 s) 200 s, the benzo[a]pyrene peaked at 0.82 μg/kg, far lower than the maximum permissible value specified by the Commission of the European Communities. Extended stir-frying promoted MRP and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for food.
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Affiliation(s)
- Shuang Bai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Liqin You
- College of Biological Science and Engineering, North Minzu University, Yinchuan, China
| | - Yongrui Wang
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Ruiming Luo
- School of Food and Wine, Ningxia University, Yinchuan, China
- *Correspondence: Ruiming Luo,
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7
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Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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8
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Roobab U, Fidalgo LG, Arshad RN, Khan AW, Zeng XA, Bhat ZF, Bekhit AEDA, Batool Z, Aadil RM. High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Compr Rev Food Sci Food Saf 2022; 21:3297-3325. [PMID: 35638360 DOI: 10.1111/1541-4337.12977] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 04/06/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022]
Abstract
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong, China
| | - Liliana G Fidalgo
- Department of Technology and Applied Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal.,LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Abdul Waheed Khan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong, China
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu and Kashmir, India
| | - Ala El-Din A Bekhit
- Department of Food Sciences, University of Otago, Dunedin, Otago, New Zealand
| | - Zahra Batool
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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9
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Tanwar A, Kumar S, Bhat ZF, Hunoor S, Naqvi Z, Jayawardena R. Development of Salmon Protein Based Shelf Stable Snacks and Improving Their Storage Quality Using Solanum nigrum, a Natural Immune Booster. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2081950] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Anita Tanwar
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Saba Hunoor
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Zahra Naqvi
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Wagga Wagga, Australia
| | - Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
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10
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Reshan Jayawardena S, Morton JD, Bekhit AEDA, Bhat ZF, Brennan CS. Effect of drying temperature on nutritional, functional and pasting properties and storage stability of beef lung powder, a prospective protein ingredient for food supplements. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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11
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Kaur M, Kumar S, Bhat ZF, Naqvi Z, Jayawardena R. The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16216] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
| | | | | | - Zahra Naqvi
- Charles Sturt University Wagga Wagga NSW Australia
| | - Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
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12
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Tanwar A, Kumar S, Bhat ZF, Naqvi Z, Jayawardena R. Improving the lipid oxidative and microbial stability of chicken protein‐based shelf‐stable snacks using
Solanum nigrum
, a natural immune booster. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anita Tanwar
- Division of Livestock Products Technology SKUAST‐J Jammu India
| | - Sunil Kumar
- Division of Livestock Products Technology SKUAST‐J Jammu India
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology SKUAST‐J Jammu India
| | - Zahra Naqvi
- School of Animal and Veterinary Sciences Charles Sturt University Wagga Wagga Australia
| | - Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Lincoln University Lincoln, Christchurch New Zealand
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13
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Shabani M, Mokhtarian M, Kalbasi‐Ashtari A, Kazempoor R. Effects of extracted propolis (
Apis mellifera
) on physicochemical and microbial properties of rainbow‐trout fish burger patties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16027] [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)
- Marjan Shabani
- Department of Food Science and Technology Roudehen Branch Islamic Azad University Roudehen Iran
| | - Mohsen Mokhtarian
- Department of Food Science and Technology Roudehen Branch Islamic Azad University Roudehen Iran
| | - Ahmad Kalbasi‐Ashtari
- Biological and Agricultural Engineering Department Texas A&M University College Station Texas USA
| | - Reza Kazempoor
- Department of Biology Roudehen Branch Islamic Azad University Roudehen Iran
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14
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Bhat ZF, Morton JD, El-Din A. Bekhit A, Kumar S, Bhat HF. Processing technologies for improved digestibility of milk proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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16
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Mahajan K, Kumar S, Bhat ZF, Naqvi Z, Mungure TE, Bekhit AEDA. Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101336] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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17
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Mahajan K, Kumar S, Bhat ZF, Naqvi Z, Jayawardena R. Development of Bioactive Edible Film Using Phytochemicals from Aloe Vera for Improved Microbial and Lipid Oxidative Stability of Frozen Dairy Products. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02699-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Effect of processing technologies on the digestibility of egg proteins. Compr Rev Food Sci Food Saf 2021; 20:4703-4738. [PMID: 34355496 DOI: 10.1111/1541-4337.12805] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/06/2021] [Accepted: 06/22/2021] [Indexed: 02/06/2023]
Abstract
Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, Jammu and Kashmir, India
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19
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Thermal processing implications on the digestibility of meat, fish and seafood proteins. Compr Rev Food Sci Food Saf 2021; 20:4511-4548. [PMID: 34350699 DOI: 10.1111/1541-4337.12802] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/03/2021] [Accepted: 06/17/2021] [Indexed: 12/19/2022]
Abstract
Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, Lincoln, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, India
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20
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Topuz S, Bayram M. Oleuropein extraction from leaves of three olive varieties (
Olea europaea
L.): Antioxidant and antimicrobial properties of purified oleuropein and oleuropein extracts. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15697] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Semra Topuz
- Deparment of Food Engineering Faculty of Engineering and Architecture Tokat Gaziosmanpaşa University Tokat Turkey
| | - Mustafa Bayram
- Deparment of Food Engineering Faculty of Engineering and Architecture Tokat Gaziosmanpaşa University Tokat Turkey
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21
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Sharma R, Bhat ZF, Kumar A, Kumar S, Bhatti MA, Jayawardena R. Rubia cordifolia
based novel edible film for improved lipid oxidative and microbial stability of meat products. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15654] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Radhika Sharma
- Division of Livestock Products Technology SKUAST‐J Jammu India
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology SKUAST‐J Jammu India
| | - Arvind Kumar
- Division of Livestock Products Technology SKUAST‐J Jammu India
| | - Sunil Kumar
- Division of Livestock Products Technology SKUAST‐J Jammu India
| | - Muhammad A. Bhatti
- Department of Animal and Aquacultural Sciences Norwegian University of Life Sciences (NMBU) As Norway
| | - Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln New Zealand
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22
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Sharma R, Bhat ZF, Kumar A, Kumar S, Bekhit AEA, Naqvi Z. Characterization of
Commiphora wightii
based bioactive edible film and its efficacy for improving the storage quality of meat products. J Food Saf 2021. [DOI: 10.1111/jfs.12909] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Radhika Sharma
- Division of Livestock Products Technology, SKUAST‐J Jammu India
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUAST‐J Jammu India
| | - Arvind Kumar
- Division of Livestock Products Technology, SKUAST‐J Jammu India
| | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST‐J Jammu India
| | | | - Zahra Naqvi
- Charles Sturt University Wagga Wagga New South Wales Australia
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Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review. Antioxidants (Basel) 2020; 9:antiox9111061. [PMID: 33138148 PMCID: PMC7692586 DOI: 10.3390/antiox9111061] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 10/28/2020] [Accepted: 10/28/2020] [Indexed: 02/06/2023] Open
Abstract
Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the Olea europaea tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.
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Sun W, Liu Y, Jia L, Saldaña MDA, Dong T, Jin Y, Sun W. A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14648] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Wuliang Sun
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China
| | - Yilin Liu
- School of Life Sciences and Biotechnology Shanghai Jiao Tong University Shanghai200240China
| | - Lu Jia
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China
| | - Marleny D. A. Saldaña
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton ABT6G 2P5Canada
| | - Tungalag Dong
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China
| | - Wenxiu Sun
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton ABT6G 2P5Canada
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25
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Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.04.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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26
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Kalem IK, Bhat Z, Kumar S, Jayawardena RM. Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages. ACTA ACUST UNITED AC 2018. [DOI: 10.1108/nfs-10-2017-0212] [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
The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods.
Design/methodology/approach
Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions.
Findings
Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage.
Originality/value
Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.
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Kalem IK, Bhat Z, Kumar S, Desai A. Terminalia arjuna : A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods. FOOD SCIENCE AND HUMAN WELLNESS 2017. [DOI: 10.1016/j.fshw.2017.08.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Abstract
Purpose
This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products.
Design/methodology/approach
Chevon sausages were used as a study model and prepared by incorporating different levels of A. racemosus, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent) and were vacuum packaged and assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4 ± 1°C) conditions.
Findings
Significantly (p < 0.05) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) values were observed for the products containing A. racemosus in comparison to control indicating a significant effect on the lipid oxidative stability. The products containing A. racemosus also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g), anaerobic count (log cfu/g) and free fatty acid (% oleic acid) values indicating the antimicrobial and antifungal properties of A. racemosus. No significant (p > 0.05) effect was observed on the cooking yield and moisture content of the products. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products containing A. racemosus during the entire period of storage.
Originality/value
A. racemosus successfully improved the lipid oxidative stability and storage quality of the model meat product without compromising the sensorial characteristics and has a great potential as a novel natural preservative in muscle foods.
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