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Chauhan K, Rao A. Clean-label alternatives for food preservation: An emerging trend. Heliyon 2024; 10:e35815. [PMID: 39247286 PMCID: PMC11379619 DOI: 10.1016/j.heliyon.2024.e35815] [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: 09/01/2023] [Revised: 08/04/2024] [Accepted: 08/05/2024] [Indexed: 09/10/2024] Open
Abstract
Consumer demand for natural or 'clean-label' food ingredients has risen over the past 50 years and continues growing. Consumers have become more aware of their health and, therefore, insist on transparency in the list of ingredients. Preservatives are the most crucial food additives, ensuring food safety and security. Despite tremendous technological advancements, food preservation remains a significant challenge worldwide, primarily because most are synthetic and non-biodegradable. As a result, the food industry is placing more value on microbiota and other natural sources for bio-preservation, leading to the substitution of conventional processing and chemical preservatives with natural alternatives to ensure 'clean-label.' General Standard for Food Additives (GSFA) includes some of these 'clean-label' options in its list of additives. However, they are very rarely capable of replacing a synthetic preservative on a 'one-for-one' basis, putting pressure on researchers to decipher newer, cleaner, and more economical alternatives. Academic and scientific research has led to the discovery of several plant, animal, and microbial metabolites that may function as effective bio-preservatives. However, most have not yet been put in the market or are under trial. Hence, the present review aims to summarise such relevant and potential metabolites with bio-preservative properties comprehensively. This article will help readers comprehend recent innovations in the 'clean-label' era, provide informed choices to consumers, and improve the business of regulatory approvals.
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Affiliation(s)
- Kanika Chauhan
- CSIR-Institute of Microbial Technology, Sector 39A, Chandigarh, 160036, India
| | - Alka Rao
- CSIR-Institute of Microbial Technology, Sector 39A, Chandigarh, 160036, India
- Academy of Scientific and Innovation Research (AcSIR), Sector 19, Kamla Nehru Nagar, Ghaziabad, 201002, India
- Food Safety and Standards Authority of India (FSSAI), New Delhi 110002, India
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Zymonė K, Liaudanskas M, Lanauskas J, Nagelytė M, Janulis V. Variability in the Qualitative and Quantitative Composition of Phenolic Compounds and the In Vitro Antioxidant Activity of Sour Cherry ( Prunus cerasus L.) Leaves. Antioxidants (Basel) 2024; 13:553. [PMID: 38790658 PMCID: PMC11118903 DOI: 10.3390/antiox13050553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/18/2024] [Accepted: 04/29/2024] [Indexed: 05/26/2024] Open
Abstract
Sour cherry (Prunus cerasus L.) is a deciduous tree belonging to the Rosaceae Juss. family. Cherry leaves are an underutilized source of biologically active compounds. The aim of this study was to determine the composition of the phenolic compounds, as well as the total antioxidant activity, in leaf samples of P. cerasus cultivars and to elucidate the cultivars with particular phytochemical compositions. The phytochemical profiles of P. cerasus leaves vary significantly in a cultivar-dependent manner. The total content of identified phenolic compounds varied from 8.254 to 16.199 mg/g in the cherry leaves. Chlorogenic acid ranged between 1413.3 µg/g ('North Star') and 8028.0 µg/g ('Note'). The total content of flavonols varied from 4172.5 µg/g ('Vytenu zvaigzde') to 9030.7 µg/g ('Tikhonovskaya'). The total content of identified proanthocyanidins varied from 122.3 µg/g ('Note') to 684.8 µg/g ('Kelleris'). The highest levels of phloridzin (38.1 ± 0.9 µg/g) were found in samples of 'Molodezhnaya', while the lowest level of this compound was determined in the leaf samples of 'Turgenevka' (6.7 ± 0.2). The strongest antiradical (138.0 ± 4.0 µmol TE/g, p < 0.05) and reducing (364.9 ± 10.5 µmol TE/g, p < 0.05) activity in vitro was exhibited by the cultivar 'Vytenu zvaigzde' cherry leaf sample extracts. 'Kelleris', 'Note', and 'Tikhonovskaya' distinguish themselves with peculiar phytochemical compositions.
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Affiliation(s)
- Kristina Zymonė
- Institute of Pharmaceutical Technologies, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
- Department of Analytical and Toxicological Chemistry, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
| | - Mindaugas Liaudanskas
- Institute of Pharmaceutical Technologies, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
- Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
| | - Juozas Lanauskas
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, LT-54333 Kaunas, Lithuania
| | - Miglė Nagelytė
- Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
| | - Valdimaras Janulis
- Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukileliu av. 13, LT-50162 Kaunas, Lithuania
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Yeasmen N, Orsat V. Microencapsulation of ultrasound-assisted phenolic extracts of sugar maple leaves: Characterization, in vitro gastrointestinal digestion, and storage stability. Food Res Int 2024; 182:114133. [PMID: 38519199 DOI: 10.1016/j.foodres.2024.114133] [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: 11/08/2023] [Revised: 02/07/2024] [Accepted: 02/16/2024] [Indexed: 03/24/2024]
Abstract
Sugar maple leaves (SML), usually considered residue plant biomass and discarded accordingly, contain a considerable amount of phenolic antioxidants. In this study, SML phenolics were extracted employing both advanced (homogenization pretreated ultrasound-assisted extraction) and conventional (maceration) methods followed by their encapsulation by freeze drying and spray drying using a combination of maltodextrin and gum arabic as coating agents. Detailed physicochemical analyses revealed that the encapsulated microparticles had high solubility (>90 %) and encapsulation efficiency (>95 %), acceptable thermal stability with good handling properties. Phenolic compounds were completely released from microparticles during simulated gastric conditions. The microparticles influenced the bioaccessibility of more than 43 % of the phenolic fraction in the intestinal phase. The antioxidant capacity of the microparticles was preserved during storage. These findings suggest the effectiveness of the microencapsulation process for producing high quality microparticles of SML phenolic extracts and the possibility of their use in the food, nutraceutical, bio-pharmaceutical sectors.
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Affiliation(s)
- Nushrat Yeasmen
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada; Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
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Nieto G, Martínez-Zamora L, Peñalver R, Marín-Iniesta F, Taboada-Rodríguez A, López-Gómez A, Martínez-Hernández GB. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry. Foods 2023; 13:47. [PMID: 38201075 PMCID: PMC10778451 DOI: 10.3390/foods13010047] [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: 11/16/2023] [Revised: 12/11/2023] [Accepted: 12/17/2023] [Indexed: 01/12/2024] Open
Abstract
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.
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Affiliation(s)
- Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Lorena Martínez-Zamora
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Rocío Peñalver
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Fulgencio Marín-Iniesta
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Amaury Taboada-Rodríguez
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
- Agrosingularity, Calle Pintor Aurelio Pérez 12, 30006 Murcia, Spain
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
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Wójciak KM, Kęska P. Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study. Molecules 2023; 28:8009. [PMID: 38138499 PMCID: PMC10745298 DOI: 10.3390/molecules28248009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 12/04/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
The aim of this study was to assess the antioxidant and inhibiting (ACE-I, DPP IV, and alpha-glucosidase) potential of canned meat featuring reduced sodium nitrate content (50 mg/kg) and fortified with freeze-dried currant leaf extract. Research indicates that employing a lyophilizate dose of 150 mg/kg yields optimal benefits in terms of the antioxidant activity of the meat product. Additionally, three highly promising sequences for canned meat were identified via analysis in the BIOPEP database. These sequences are RPPPPPPPPAD, exhibiting DPP-IV inhibiting activity; ARPPPGPPPLGPPPPGP, demonstrating ACE-I inhibiting activity; and PPGPPPPP, displaying alpha-glucosidase inhibiting activity. Using bioinformatics tools, molecular docking was performed by pairing the selected peptides with protein receptors 2QT9, 1O86, and 5NN8, respectively (PDB ID). The examination of the potential of these selected sequences to manifest specific biological activities toward enzymes was based on the free energy value (∆Gbinding). This knowledge can be harnessed for designing functional foods, thereby contributing to the safeguarding of consumer health.
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Affiliation(s)
| | - Paulina Kęska
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
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Yeasmen N, Orsat V. Phenolic mapping and associated antioxidant activities through the annual growth cycle of sugar maple leaves. Food Chem 2023; 428:136882. [PMID: 37481905 DOI: 10.1016/j.foodchem.2023.136882] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 07/06/2023] [Accepted: 07/11/2023] [Indexed: 07/25/2023]
Abstract
Concentrations of antioxidant components (analyzed by HPLC-UV) and antioxidant attributes (assayed by radical scavenging and non-radical redox potential methods) of sugar maple leaves (SML) from different harvesting times were investigated. Moreover, measurements of colorimetry, SEM, and FTIR spectroscopy-based characterization of leaves composition, throughout the growth cycle, were performed. Results showed that the antioxidant activities of SML are strongly correlated with phenolic contents and significantly (p < 0.05) varied with harvesting time where minimum amount of total phenolics (105.67 ± 13.16 mg GAE/g DM) and total flavonoids (3.27 ± 0.26 mg CTE/g DM) were found to be concentrated in Fall leaves. The absorption bands obtained from FTIR spectra revealed the presence of functional groups that have great significance towards the antioxidant activity of SML. Principal component analysis revealed that biosynthesis of maximum phenolic compounds in SML mostly occurs during the leaf expansion and growth phases. The obtained data provided a better understanding towards the effect of harvesting time on the phenolic mapping of SML in favor of its valorization into functional food ingredients.
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Affiliation(s)
- Nushrat Yeasmen
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada; Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
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Pinto L, Tapia-Rodríguez MR, Baruzzi F, Ayala-Zavala JF. Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges. Foods 2023; 12:2315. [PMID: 37372527 DOI: 10.3390/foods12122315] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Melvin R Tapia-Rodríguez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Obregón 85000, Sonora, Mexico
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Jesús Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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Anaduaka EG, Uchendu NO, Asomadu RO, Ezugwu AL, Okeke ES, Chidike Ezeorba TP. Widespread use of toxic agrochemicals and pesticides for agricultural products storage in Africa and developing countries: Possible panacea for ecotoxicology and health implications. Heliyon 2023; 9:e15173. [PMID: 37113785 PMCID: PMC10126862 DOI: 10.1016/j.heliyon.2023.e15173] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 03/22/2023] [Accepted: 03/28/2023] [Indexed: 04/29/2023] Open
Abstract
Chemicals used for storage majorly possess insecticidal activities - deterring destructive insect pests and microorganisms from stored agricultural produce. Despite the controversy about their safety, local farmers and agro-wholesalers still predominantly use these chemicals in developing countries, especially Africa, to ensure an all-year supply of agriproducts. These chemicals could have short- or long-term effects. Despite the state-of-the-art knowledge, factors such as poor education and awareness, limited agricultural subventions, quests for cheap chemicals, over-dosage, and many more are the possible reasons for these toxic chemicals' setback and persistent use in developing countries. This paper provides an up-to-date review of the environmental and ecological effects, as well as the health impacts arising from the indiscriminate use of toxic chemicals in agriproducts. Existing data link pesticides to endocrine disruption, genetic mutations, neurological dysfunction, and other metabolic disorders, apart from the myriad of acute effects. Finally, this study recommended several naturally sourced preservatives as viable alternatives to chemical counterparts and emphasized the invaluable role of education and awareness programs in mitigating the use in developing nations for a sustainable society.
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Affiliation(s)
- Emeka Godwin Anaduaka
- Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Enugu State, 410001, Nigeria
- Department of Genetics and Biotechnology, Faculty of Biological Sciences, University of Nigeria, Enugu State, 410001, Nigeria
| | - Nene Orizu Uchendu
- Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Enugu State, 410001, Nigeria
| | - Rita Onyekachukwu Asomadu
- Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Enugu State, 410001, Nigeria
| | - Arinze Linus Ezugwu
- Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Enugu State, 410001, Nigeria
- Department of Genetics and Biotechnology, Faculty of Biological Sciences, University of Nigeria, Enugu State, 410001, Nigeria
| | - Emmanuel Sunday Okeke
- Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Enugu State, 410001, Nigeria
- Natural Science Unit, School of General Studies, University of Nigeria, Nsukka, 410001, Enugu State, Nigeria
| | - Timothy Prince Chidike Ezeorba
- Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Enugu State, 410001, Nigeria
- Department of Genetics and Biotechnology, Faculty of Biological Sciences, University of Nigeria, Enugu State, 410001, Nigeria
- Corresponding author. Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Enugu State, 410001, Nigeria.
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Kohli D, Champawat PS, Mudgal VD. Asparagus (Asparagus racemosus L.) roots: nutritional profile, medicinal profile, preservation, and value addition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2239-2250. [PMID: 36433663 DOI: 10.1002/jsfa.12358] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 11/02/2022] [Accepted: 11/26/2022] [Indexed: 06/16/2023]
Abstract
Asparagus (Asparagus racemosus L.) is one of the most significant traditional medicinal plants, containing phytochemicals that are non-nutritive but beneficial to health. It contains bioactive metabolites such as fructo-oligosaccharides, polysaccharides, asparosides, shatavarins, sapogenins, racemosols, isoflavones, glycosides, mucilage, and fatty acids, while saponin is one of the main active constituents of asparagus roots. Asparagus helps in fertility promotion, stress management, and hormone modulation. It also treats stomach ulcers, kidney disorders, and Alzheimer's disease. Substitution of asparagus powder or extract for value addition of food products (such as beverages, bakery, and milk) enhances the nutritional and functional properties. Currently, the plant is considered endangered in its natural habitat because of its destructive harvesting, habitat destruction, and deforestation. As it is a highly perishable commodity, it needs proper handling, preservation, and storage. This review will outline the medicinal properties, uses, value addition, and preservation techniques of asparagus roots. The study found that, till now, the only preservation techniques used to increase the shelf life of asparagus roots are drying and irradiation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Deepika Kohli
- Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan, India
| | - Padam Singh Champawat
- Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan, India
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Deep Eutectic Solvent-Based Microwave-Assisted Extraction for the Extraction of Seven Main Flavonoids from Ribes mandshuricum (Maxim.) Kom. Leaves. SEPARATIONS 2023. [DOI: 10.3390/separations10030191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
Flavonoids exhibit many biological properties, so it is very important to find an efficient and green method to extract them from plant materials. In this paper, DES-MAE (deep eutectic solvent-based microwave-assisted extraction) technique was developed to extract the seven major active flavonoids from Ribes mandshuricum leaves, namely, trifolin, isoquercetin, rutin, astragalin, quercetin, hyperoside, and kaempferol. After the completion of the extraction process, macroporous adsorption resin was used for the purification of seven flavonoids. The BBD (Box–Behnken design) method combined with RSM (response surface methodology) was applied to acquire the optimal operating conditions of DES-MAE. The optimal parameters were: temperature: 54 °C, time: 10 min, extraction solvent: choline chloride/lactic acid with a 1:2 mass ratio, water content: 25%, and liquid/solid ratio: 27 mL/g. The yields of the seven target flavonoids were 4.78, 2.57, 1.25, 1.15, 0.34, 0.32, and 0.093 mg/g DW (dry weight), respectively. The direct purification of trifolin, isoquercetin, rutin, astragalin, quercetin, hyperoside, and kaempferol in DES-MAE solution was achieved by using macroporous resin X-5. The recoveries were 87.02%, 81.37%, 79.64%, 87.13%, 97.36%, 88.08%, and 99.39%, respectively. The results showed that DES-MAE followed by MRCC (macroporous resin column chromatography) represents a promising approach to extracting and separating active components from plants.
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Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics. Meat Sci 2023; 200:109160. [PMID: 36931151 DOI: 10.1016/j.meatsci.2023.109160] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/06/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
Blackcurrants are sources of phenolic compounds, such as anthocyanins, possessing strong antioxidant, antimicrobial and antifungal activity. Therefore, the addition of different blackcurrant pomace ingredients may affect the overall meat quality. The actual chemical profile and bioactivities of blackcurrant pomace ingredients may strongly depend on its preparation; for instance, in our study the highest values of the in vitro antioxidant capacity were determined for blackcurrant seeds after supercritical CO2 extraction. Starting from these background conditions, in this work, we evaluated the ability of three different concentrations (namely 1, 3, and 5% w/w) of blackcurrant (BC) seeds following EtOH/water extraction (BC-AE), before supercritical fluid CO2 extraction (BC-RS), and after supercritical fluid CO2 extraction (BC-ASC) to affect different quality parameters of pork meatballs. These latter were stored considering three different time-points, namely 1, 3 and 6 days at 4 °C packed under modified atmosphere (i.e., 70% N2 and 30% CO2). Untargeted metabolomics allowed to identify several lipid and protein-related oxidation products involved in redox reactions, such as 13-L-hydroperoxylinoleic acid, (12S,13S)-epoxylinolenic acid, 9,10-epoxyoctadecenoic acid, glutathione, glutathione disulfide, L-carnosine, l-ascorbic acid, and tocotrienols. Besides, multivariate statistics applied on the metabolomics dataset confirmed that the chemical profile of meatballs was an exclusive combination of both BC inclusion levels and type of BC-ingredients considered. Our findings showed that the higher the concentration of BC seed ingredients in meatballs, the lower the cooking loss and the higher the fibre content. Also, all the ingredients significantly affected the colour parameters.
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Manzoor A, Haque A, Ahmad S, Hopkins DL. Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages. Meat Sci 2023; 200:109157. [PMID: 36913796 DOI: 10.1016/j.meatsci.2023.109157] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/01/2023] [Accepted: 03/02/2023] [Indexed: 03/07/2023]
Abstract
The antioxidant effect of betel leaf extract (BLE) on lipid and protein oxidation, microbial count and physicochemical attributes was investigated in meat sausages during refrigerated storage at 4 ± 1 °C. Buffalo meat sausages were developed after incorporating 0, 250, 500 and 750 mg kg-1 of BLE (BLE0, BLE1, BLE2 and BLE3) respectively. The sausages showed no changes in proximate composition due to BLE inclusion, but there was an improvement in microbial quality, color score, textural properties and lipid and protein oxidative stability. Further, higher sensory scores were observed for the BLE-incorporated samples. The images from scanning electron microscopy (SEM) revealed a reduction in surface roughness and unevenness showing microstructure modification in BLE treated sausages compared to the control sausages. Hence, to improve the storage stability and impede the rate of lipid oxidation in sausages, BLE incorporation proved to be an effective strategy.
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Affiliation(s)
- Arshied Manzoor
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India.
| | - Abdul Haque
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India
| | - Saghir Ahmad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India
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Yoon J, Bae SM, Jeong JY. Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products. Food Sci Anim Resour 2023; 43:232-244. [PMID: 36909851 PMCID: PMC9998192 DOI: 10.5851/kosfa.2022.e71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/18/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022] Open
Abstract
We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products. The experimental design was a 2×5 factorial design. For this purpose, the ground meat mixture was assigned into two groups, depending on nitrite source. Each group was mixed with 0.01% sodium nitrite or 0.4% radish powder together with 0.04% starter culture, and then processed depending on phosphate replacement [with or without 0.5% sodium tripolyphosphate; STPP (+), STPP (-), 0.5% oyster shell calcium (OSC), 0.5% citrus fiber (CF), or 0.5% dried plum powder (DPP)]. All samples were cooked, cooled, and stored until analysis within two days. The nitrite source had no effect on all dependent variables of ground pork products. However, in phosphate replacement treatments, the STPP (+) and OSC treatments had a higher cooking yield than the STPP (-), CF, or DPP treatments. OSC treatment was more effective for lowering total fluid separation compared to STPP (-), CF, or DPP treatments, but had a higher percentage than STPP (+). The STPP (+) treatment did not differ from the OSC or CF treatments for CIE L* and CIE a*. Moreover, no differences were observed in nitrosyl hemochrome content, lipid oxidation, hardness, gumminess, and chewiness between the OSC and STPP (+) treatments. In conclusion, among the phosphate replacements, OSC addition was the most suitable to provide clean-label pork products cured with radish powder as a synthetic nitrite replacer.
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Affiliation(s)
- Jiye Yoon
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
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Wójciak KM, Ferysiuk K, Kęska P, Materska M, Chilczuk B, Trząskowska M, Kruk M, Kołożyn-Krajewska D, Domínguez R. Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules 2023; 28:1749. [PMID: 36838736 PMCID: PMC9962172 DOI: 10.3390/molecules28041749] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/06/2023] [Accepted: 02/08/2023] [Indexed: 02/16/2023] Open
Abstract
Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite added to canned meat from 100 to 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf extract, was analyzed. The possibility of fortification of canned meat with blackcurrant leaf extract was confirmed. It contained significant amounts of phenolic acids and flavonoid derivatives. These compounds contributed to their antioxidant activity and their ability to inhibit the growth of selected Gram-positive bacteria. In addition, it was observed that among the three different tested doses (50, 100, and 150 mg/kg) of the blackcurrant leaf extract, the addition of the highest dose allowed the preservation of the antioxidant properties of canned meat during 180 days of storage (4 °C). At the end of the storage period, this variant was characterized by antiradical activity against ABTS (at the level of 4.04 mgTrolox/mL) and the highest reducing capacity. The addition of 150 mg/kg of blackcurrant leaf extract caused a reduction in oxidative transformations of fat in meat products during the entire storage period, reaching a level of TBARS almost two times less than in the control sample. In addition, these products were generally characterized by stability (or slight fluctuations) of color parameters and good microbiological quality and did not contain N-nitrosamines.
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Affiliation(s)
- Karolina M. Wójciak
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
| | - Karolina Ferysiuk
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
| | - Paulina Kęska
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
| | - Małgorzata Materska
- Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Barbara Chilczuk
- Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW, 02-776 Warsaw, Poland
| | - Marcin Kruk
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW, 02-776 Warsaw, Poland
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW, 02-776 Warsaw, Poland
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain
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15
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Effects of Cherry ( Prunus cerasus L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage. Foods 2022; 11:foods11223590. [PMID: 36429182 PMCID: PMC9689877 DOI: 10.3390/foods11223590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant differences compared to the control group when cherry powder addition was 1%, and the alcohols, aldehydes and esters were increased after the addition of cherry powder improved the flavor of sausages. However, higher concentration of cherry powder (3% and 5%) exerted adverse influences on sensory evaluation values and physicochemical properties of sausages compared with the control. The addition of cherry powder could better inhibit lipid and protein oxidation of sausages, and the cherry powder concentration has a positive correlation with its effect on the inhibition of lipid and protein oxidation. In addition, cherry powder could effectively control TVB-N values of sausages during chilled storage. All these results indicate that 1% cherry powder could not only guarantee the physicochemical properties of sausages, but also inhibited the oxidation of sausages during chilled storage.
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16
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Zhu W, Han M, Bu Y, Li X, Yi S, Xu Y, Li J. Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review. Crit Rev Food Sci Nutr 2022; 64:2276-2288. [PMID: 36102134 DOI: 10.1080/10408398.2022.2122922] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Color is an essential criterion for assessing the freshness, quality, and acceptability of red meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment substances, is the uppermost reason to keep the color of red meat. Their oxidation and browning are easy to occur throughout the storage and processing period. Natural antioxidants are substances with antioxidant activity extracted from plants, such as plant polyphenols. Consumers prefer natural antioxidants due to safety concerns and limitations on the use of synthetic antioxidants. In recent years, plant polyphenols have been widely used as antioxidants to slow down the deterioration of product quality due to oxidation. As natural antioxidants, it is necessary to strengthen the researches on the antioxidant mechanism of plant polyphenols to solve the discoloration of red meat and certain fish. A fundamental review of the relationship between Mb oxidation and color stability is discussed. The inhibiting mechanisms of polyphenols on lipid and Mb oxidation are presented and investigated. Meanwhile, this review comprehensively outlines applications of plant polyphenols in improving color stability. This will provide reference and theoretical support for the rational application of plant polyphenols in green meat processing.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Menglin Han
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
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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.
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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.)
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18
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Zhao S, Yuan X, Li Z, Zhao Y, Zhou H, Kang Z, Ma H. Inhibitory effects of pepper (
Zanthoxylum bungeanum
Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15917] [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)
- Shengming Zhao
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Xiaorui Yuan
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Zhao Li
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Yanyan Zhao
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
| | - Haixu Zhou
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
| | - Zhuangli Kang
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Hanjun Ma
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
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19
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Difonzo G, Totaro MP, Caponio F, Pasqualone A, Summo C. Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages. Foods 2022; 11:foods11030451. [PMID: 35159601 PMCID: PMC8834353 DOI: 10.3390/foods11030451] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 02/08/2023] Open
Abstract
Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.
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Gervasi T, Calderaro A, Barreca D, Tellone E, Trombetta D, Ficarra S, Smeriglio A, Mandalari G, Gattuso G. Biotechnological Applications and Health-Promoting Properties of Flavonols: An Updated View. Int J Mol Sci 2022; 23:1710. [PMID: 35163632 PMCID: PMC8835978 DOI: 10.3390/ijms23031710] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/28/2022] [Accepted: 01/28/2022] [Indexed: 02/01/2023] Open
Abstract
Flavonols are a subclass of natural flavonoids characterized by a remarkable number of biotechnological applications and health-promoting properties. They attract researchers' attention due to many epidemiological studies supporting their usage. They are phytochemicals commonly present in our diet, being ubiquitous in the plant kingdom and, in particular, relatively very abundant in fruits and vegetables. All these aspects make flavonols candidates of choice for the valorization of products, based on the presence of a remarkable number of different chemical structures, each one characterized by specific chemical features capable of influencing biological targets inside the living organisms in very different manners. In this review, we analyzed the biochemical and physiological characteristics of flavonols focalizing our attention on the most promising compounds to shed some light on their increasing utilization in biotechnological applications in processing industries, as well as their suitable employment to improve the overall wellness of the humankind.
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Affiliation(s)
- Teresa Gervasi
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98125 Messina, Italy;
| | - Antonella Calderaro
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, V.le F. Stagno d’Alcontres 31, 98166 Messina, Italy; (A.C.); (E.T.); (D.T.); (S.F.); (A.S.); (G.M.); (G.G.)
| | - Davide Barreca
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, V.le F. Stagno d’Alcontres 31, 98166 Messina, Italy; (A.C.); (E.T.); (D.T.); (S.F.); (A.S.); (G.M.); (G.G.)
| | - Ester Tellone
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, V.le F. Stagno d’Alcontres 31, 98166 Messina, Italy; (A.C.); (E.T.); (D.T.); (S.F.); (A.S.); (G.M.); (G.G.)
| | - Domenico Trombetta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, V.le F. Stagno d’Alcontres 31, 98166 Messina, Italy; (A.C.); (E.T.); (D.T.); (S.F.); (A.S.); (G.M.); (G.G.)
| | - Silvana Ficarra
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, V.le F. Stagno d’Alcontres 31, 98166 Messina, Italy; (A.C.); (E.T.); (D.T.); (S.F.); (A.S.); (G.M.); (G.G.)
| | - Antonella Smeriglio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, V.le F. Stagno d’Alcontres 31, 98166 Messina, Italy; (A.C.); (E.T.); (D.T.); (S.F.); (A.S.); (G.M.); (G.G.)
| | - Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, V.le F. Stagno d’Alcontres 31, 98166 Messina, Italy; (A.C.); (E.T.); (D.T.); (S.F.); (A.S.); (G.M.); (G.G.)
| | - Giuseppe Gattuso
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, V.le F. Stagno d’Alcontres 31, 98166 Messina, Italy; (A.C.); (E.T.); (D.T.); (S.F.); (A.S.); (G.M.); (G.G.)
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21
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Jurčaga L, Bobko M, Kolesárová A, Bobková A, Demianová A, Haščík P, Belej Ľ, Mendelová A, Bučko O, Kročko M, Čech M. Blackcurrant ( Ribes nigrum L.) and Kamchatka Honeysuckle ( Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters). Foods 2021; 10:foods10122957. [PMID: 34945508 PMCID: PMC8701760 DOI: 10.3390/foods10122957] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/20/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg-1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg-1) addition. Moreover, we did not observe negative effects of the extracts on the product's color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.
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Affiliation(s)
- Lukáš Jurčaga
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Marek Bobko
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
- Correspondence:
| | - Adriana Kolesárová
- Institute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Alica Bobková
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Alžbeta Demianová
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Peter Haščík
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Ľubomír Belej
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Andrea Mendelová
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Ondřej Bučko
- Institute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Miroslav Kročko
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Matej Čech
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
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Bae SM, Gwak SH, Yoon J, Jeong JY. Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder. Food Sci Anim Resour 2021; 41:950-966. [PMID: 34796323 PMCID: PMC8564328 DOI: 10.5851/kosfa.2021.e48] [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: 06/07/2021] [Revised: 07/27/2021] [Accepted: 08/23/2021] [Indexed: 11/06/2022] Open
Abstract
This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a* as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (APC; p<0.05) than the control and other treatments. However, across all batches, TBARS values and APC significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.
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Affiliation(s)
- Su Min Bae
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Seung Hwa Gwak
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Jiye Yoon
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
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Yoon J, Bae SM, Gwak SH, Jeong JY. Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder. Food Sci Anim Resour 2021; 41:840-854. [PMID: 34632403 PMCID: PMC8460332 DOI: 10.5851/kosfa.2021.e41] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/16/2021] [Accepted: 08/05/2021] [Indexed: 11/24/2022] Open
Abstract
The impact of green tea extract powder and rosemary extract powder, alone or in
combination, on the quality characteristics of naturally cured pork sausages
produced with white kimchi powder as a nitrate source was evaluated. Ground pork
sausages were assigned to one of seven treatments: control (0.01% sodium
nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white
kimchi powder and 0.05% green tea extract powder), treatment 2
(0.3% white kimchi powder and 0.1% green tea extract powder),
treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract
powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary
extract powder), treatment 5 (0.3% white kimchi powder, 0.05%
green tea extract powder, and 0.05% rosemary extract powder), and
treatment 6 (0.3% celery juice powder, 0.05% green tea extract
powder, and 0.05% rosemary extract powder). Naturally cured products had
lower (p<0.05) cooking yield and residual nitrite content than control
sausages. However, compared to the control, naturally cured products with white
kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction
potential, CIE L* values, CIE a* values, nitrosyl hemochrome content, total
pigment content, and curing efficiency to the control. When the amount of green
tea extract powder or rosemary extract powder was increased to 0.1%
(treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results
indicate that green tea extract powder, rosemary extract powder, and white
kimchi powder may provide an effective solution to replace synthetic nitrite and
ascorbate used in traditionally cured products.
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Affiliation(s)
- Jiye Yoon
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Seung Hwa Gwak
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
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24
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Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors. Processes (Basel) 2021. [DOI: 10.3390/pr9091556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
This study evaluates the effects of polyphenolic extract of Cistus incanus, lycopene dye from tomatoes, and betanin dye from red beet on selected parameters of model meat products with reduced nitrate contents. The polyphenolic composition and activity of the C. incanus extract was analyzed, revealing the presence of elagotannins, flavanols, and glycosylated flavanols. We studied the effects of the extract and dyes as well as of mixtures of the extract and dyes on the growth of bacteria characteristic of the meat environment: E. coli, S. enterica, P. fragi, L. monocytogenes, B. thermosphacta, and L. sakei. We studied the effects of the extract and dyes on the lipid oxidation, color, and microbiological quality of pork sausages with reduced nitrate content over 28 days of storage. During storage, the amounts of malon dialdehyde reduced, which indicates that the extract and dyes exhibited antioxidant activity and slowed lipid oxidation in the sausages. An increase in red color was also observed in the sausages with natural additives, despite their decreased nitrate content. It was found that the C. incanus extract combined with coloring agents positively influenced the selected parameters of the analyzed pork sausages.
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25
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Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status. Antioxidants (Basel) 2021; 10:antiox10091396. [PMID: 34573028 PMCID: PMC8466473 DOI: 10.3390/antiox10091396] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 08/06/2021] [Accepted: 08/07/2021] [Indexed: 02/01/2023] Open
Abstract
During the last few years, consumers' demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.
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26
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Lv C, Hao L, Cui X, Yi F, Su C. Study on the Composition and Physiological Activity of the Essential Oils and Extracts of Cinnamomum camphora Fruit. Chem Biodivers 2021; 18:e2100201. [PMID: 34423561 DOI: 10.1002/cbdv.202100201] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Accepted: 08/20/2021] [Indexed: 12/22/2022]
Abstract
Supercritical carbon dioxide (SC-CO2 ), hydrodistillation (HDO), ethanol extraction (EE), and petroleum ether extraction (PE) were used to extract the essential oil and extracts of Cinnamomum camphora fruit in this study. Gas chromatography-mass spectrometry was used to identify the volatile components of essential oils and extracts, and 63 compounds were identified. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay and Ferric reducing ability of plasma (FRAP) assays and the inhibition experiment of bacteria and fungi (Staphylococcus aureus (S. aureus), Hay bacillus (H. bacillus), Escherichia coli (E. coli), Aspergillus niger (A. niger), Candida albicans (C. albicans)) showed these essential oils and extracts indicated antioxidant and antibacterial activities. S. aureus was the most sensitive to the essential oil (MIC=0.08 mg/ml). Combined with the Brine Shrimp Lethality Test (BSLT) experiment, HDO (LD50 =68.21 μg/ml) was considered to have the most potential natural preservative. Subsequently, the inhibitory mechanism of HDO on bacteria and fungi was explored through extracellular conductivity and SEM, and the possibility of HDO to preserve the freshness of bananas was verified through banana shelf-life experiments. The results suggested these essential oils and extracts of Cinnamomum camphora fruit indicated effectively inhibit the growth of microorganisms on the surface of bananas, extend the shelf-life, and have the potential to become a natural antiseptic ingredient.
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Affiliation(s)
- Chenyuan Lv
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, P. R. China
| | - Linyu Hao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, P. R. China
| | - Xinang Cui
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, P. R. China
| | - Fengping Yi
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, P. R. China
| | - Chang Su
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, P. R. China
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27
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Tian Y, Yang B. Phenolic compounds in Nordic berry species and their application as potential natural food preservatives. Crit Rev Food Sci Nutr 2021; 63:345-377. [PMID: 34251918 DOI: 10.1080/10408398.2021.1946673] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
An increasing demand for natural food preservatives is raised by consumers. For Nordic berry species, abundance of phenolic compounds and potent activities of anti-oxidation and anti-bacteria enables a great potential as food preservatives. This review provides a systematic examination of current literature on phenolic profiles, anti-oxidative and anti-bacterial activities of various extracts of Nordic berry species, as well as the impact of various structure features of phenolics on the bioactivities. Special attention is placed on exploitation of leaves of berry species and pomaces after juice-pressing as side-streams of berry production and processing. The current progress and challenges in application of Nordic berry species as food preservatives are discussed. To fully explore the potential application of Nordic berry species in food industry and especially to valorize the side-streams of berry cultivation (leaves) and juice-pressing industry (pomaces), it is crucial to obtain extracts and fractions with targeted phenolic composition, which have high food preserving efficacy and minimal impact on sensory qualities of food products.
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Affiliation(s)
- Ye Tian
- Food Chemistry and Food Development, Department of Life Technologies, Faculty of Technology, University of Turku, Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, Faculty of Technology, University of Turku, Turku, Finland
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28
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Kazemi M. An investigation on chemical/mineral compositions, ruminal microbial fermentation, and feeding value of some leaves as alternative forages for finishing goats during the dry season. AMB Express 2021; 11:76. [PMID: 34046751 PMCID: PMC8160054 DOI: 10.1186/s13568-021-01238-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Accepted: 05/18/2021] [Indexed: 11/10/2022] Open
Abstract
Finding new fodder resources with moderate to high nutritional value that are cheaper and available is one of the most challenges in livestock industries. Hence, the nutritive value of some tree leaves (quince, pear, olive, mirabelle plum, greengage, sour cherry, and persimmon) was investigated by different laboratories and in vitro methods. Also, partial substitution of alfalfa and corn silage (50%) with these leaves was investigated using forty-eight goats in a randomized complete block design in vivo. Highest total phenol and tannin contents were obtained in quince (p < 0.001). Greengage (146.37 g/kg DM) and persimmon (136.96 g/kg DM) exhibited the highest crude protein, respectively (p < 0.001). Calcium content (19.82 g/kg DM) was highest in persimmon leaves (p < 0.001). Greengage (66.07 mmol/L) and mirabelle plum (65.58 mmol/L) produced more total volatile fatty acids in the culture medium, respectively (p < 0.001). Potential gas production ranged from 39.65 mL for pear to 55.32 mL mirabelle plum. Sour cherry had the highest acid-base buffering capacity (183.73 mEq × 10-3, p < 0.001). Highest dry matter intake (1087 g/day) and crude protein digestibility (70.80 %) were observed in diets containing greengage (p < 0.001). Total antioxidant capacity of serum increased when olive, quince, and persimmon were considered in goats feeding (p < 0.001). Although all studied leaves can be fed in diets of goats without deleterious effects on performance, serum, and hematology parameters, in vivo and in vitro results indicated that greengage in terms of nutritive value was superior to other studied leaves.
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29
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Efenberger-Szmechtyk M, Gałązka-Czarnecka I, Otlewska A, Czyżowska A, Nowak A. Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products. Molecules 2021; 26:molecules26103009. [PMID: 34070170 PMCID: PMC8158479 DOI: 10.3390/molecules26103009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/11/2021] [Accepted: 05/15/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to investigate the possibility of using Aronia melanocarpa, Chaenomeles superba, and Cornus mas leaf extracts as natural preservatives for pork meat products. Pork sausages were stored in modified atmosphere packaging (MAP) (80% N2 and 20% CO2) at 4 °C for 29 days. The total psychrotrophic counts (TPC) were determined during the storage period, along with the numbers of Enterobacteriaceae and lactic acid bacteria (LAB). The extracts improved the microbial quality of the meat products but to a lesser extent than sodium nitrate (III). They reduced the amounts of Enterobacteriaceae and LAB. The A.melanocarpa leaf extract showed the strongest preservative effect. The bacterial biodiversity of the meat products was investigated based on high-throughput sequencing of the 16S rRNA gene. Two predominant bacteria phyla were identified, Proteobacteria and Firmucutes, mostly consisting of genera Photobacterium, Brochothrix, and Carnobacterium. The extracts also influenced microbial community in sausages decreasing or increasing bacterial relative abundance. The extracts significantly inhibited lipid oxidation and improved the water-holding capacity of the meat, with C. superba extract showing the strongest influence. In addition, A. melanocarpa and C. superba improved the redness (a*) of the sausages. The results of this study show that A. melanocarpa, C. superba, and C. mas leaf extracts can extend the shelf life of meat products stored in MAP at 4 °C.
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Affiliation(s)
- Magdalena Efenberger-Szmechtyk
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
- Correspondence:
| | - Ilona Gałązka-Czarnecka
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland;
| | - Anna Otlewska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
| | - Agata Czyżowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
| | - Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
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30
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Ricci A, Bertani G, Maoloni A, Bernini V, Levante A, Neviani E, Lazzi C. Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications. Foods 2021; 10:foods10051092. [PMID: 34069051 PMCID: PMC8156661 DOI: 10.3390/foods10051092] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/05/2021] [Accepted: 05/11/2021] [Indexed: 12/17/2022] Open
Abstract
To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. In addition to the prevention of foodborne diseases, another huge concern of our time is the recovery of agri-food byproducts. In compliance with these challenges, the aim of this work was to more deeply investigate the antimicrobial activity of extracts derived from fermented tomato, melon, and carrot byproducts, previously studied. All the fermented extracts had antimicrobial activity both in vitro and in foodstuff, showing even higher activity than commercial preservatives, tested for comparison against spoilage microorganisms and foodborne pathogens such as Salmonella spp., L. monocytogenes, and B. cereus. These promising results highlight an unstudied aspect for the production of innovative natural preservatives, exploitable to improve the safety and shelf-life of various categories of foodstuff.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
| | - Gaia Bertani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
| | - Antonietta Maoloni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy;
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
- SITEIA.PARMA—Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Tecnopolo Pad. 33 Campus Universitario, 43124 Parma, Italy
- Correspondence:
| | - Alessia Levante
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
- SITEIA.PARMA—Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Tecnopolo Pad. 33 Campus Universitario, 43124 Parma, Italy
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
- SITEIA.PARMA—Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Tecnopolo Pad. 33 Campus Universitario, 43124 Parma, Italy
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31
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Lucas-González R, Pérez-Álvarez JÁ, Viuda-Martos M, Fernández-López J. Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability. Nutrients 2021; 13:nu13041332. [PMID: 33920571 PMCID: PMC8073653 DOI: 10.3390/nu13041332] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/13/2021] [Accepted: 04/14/2021] [Indexed: 12/30/2022] Open
Abstract
Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound polyphenol profile (HPLC) and their colon-available index; the lipid oxidation (TBARs); and the stability of the fatty acid profile (GC). Furthermore, the effect of lipolysis was investigated using two pancreatins with different lipase activity. Forty-two polyphenols were detected in persimmon flour, which were revealed as a good source of bound polyphenols in pâtés, especially gallic acid (164.3 µg/g d.w. in PR-3 and 631.8 µg/g d.w. in PR-6). After gastrointestinal digestion, the colon-available index in enriched pâté ranged from 88.73 to 195.78%. The different lipase activity in the intestinal phase caused significant differences in bound polyphenols' stability, contributing to increased lipid oxidation. The fatty acids profile in pâté samples was stable, and surprisingly their PUFA content was raised. In conclusion, rich fatty foods, such as pâté, are excellent vehicles to preserve bound polyphenols, which can reach the colon intact and be metabolized by the intestinal microbiome.
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32
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Huang L, Wang Y, Li R, Wang Q, Dong J, Wang J, Lu S. Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100885] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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33
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Wu Q, Zhou J. The application of polyphenols in food preservation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:35-99. [PMID: 34507646 DOI: 10.1016/bs.afnr.2021.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Polyphenols are a kind of complex secondary metabolites in nature, widely exist in the flowers, bark, roots, stems, leaves, and fruits of plants. Numerous studies have shown that plant-derived polyphenols have a variety of bioactivities due to their unique chemical structure, such as antioxidant, antimicrobial, and prevention of chronic diseases, cardiovascular disease, cancer, osteoporosis, and neurodegeneration. With the gradual rise of natural product development, plant polyphenols have gradually become one of the research hotspots in the field of food science due to their wide distribution in the plants, and the diversity of physiological functions. Owing to the extraordinary antioxidant and antibacterial activity of polyphenols, plant-derived polyphenols offer an alternative to chemical additives used in the food industry, such as oil, seafood, meat, beverages, and food package materials. Based on this, this chapter provides an overview of the potential antioxidant and antibacterial mechanisms of plant polyphenols and their application in food preservation, it would be providing a reference for the future development of polyphenols in the food industry.
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Affiliation(s)
- Qian Wu
- Hubei University of Technology, Wuhan, China.
| | - Jie Zhou
- Northwest Agriculture & Forestry University, Yangling, China
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34
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Effect and mechanism of thyme microcapsules on histamine production by Morganella morganii MN483274 during the processing of smoked horse meat sausage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107615] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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35
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Prommachart R, Cherdthong A, Navanukraw C, Pongdontri P, Taron W, Uriyapongson J, Uriyapongson S. Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle. Animals (Basel) 2021; 11:322. [PMID: 33525410 PMCID: PMC7912704 DOI: 10.3390/ani11020322] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/24/2021] [Accepted: 01/25/2021] [Indexed: 01/22/2023] Open
Abstract
This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.
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Affiliation(s)
- Ronnachai Prommachart
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
| | - Anusorn Cherdthong
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
| | - Chainarong Navanukraw
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
| | - Paweena Pongdontri
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (P.P.); (W.T.)
| | - Wichit Taron
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (P.P.); (W.T.)
| | - Juntanee Uriyapongson
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Suthipong Uriyapongson
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
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de Paiva GB, Trindade MA, Romero JT, da Silva-Barretto AC. Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat. Meat Sci 2020; 173:108406. [PMID: 33338780 DOI: 10.1016/j.meatsci.2020.108406] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 12/02/2020] [Accepted: 12/06/2020] [Indexed: 11/16/2022]
Abstract
The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage.
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Affiliation(s)
- Gilmar Borges de Paiva
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil; Federal Institute of Education, Science and Technology of Mato Grosso - IFMT, Highway MT 235, KM 12, Rural Zone, ZiP Code 78360-000 Campo Novo do Parecis, MT, Brazil
| | - Marco Antonio Trindade
- Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, Avenue Duque de Caxias Norte 225, Zip Code 13635-900 Pirassununga, SP, Brazil
| | - Javier Telis Romero
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil
| | - Andrea Carla da Silva-Barretto
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil.
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Ferysiuk K, Wójciak KM. The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork. Foods 2020; 9:E1869. [PMID: 33333851 PMCID: PMC7765324 DOI: 10.3390/foods9121869] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 11/22/2022] Open
Abstract
The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.
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Affiliation(s)
| | - Karolina M. Wójciak
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland;
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Pintado T, Muñoz-González I, Salvador M, Ruiz-Capillas C, Herrero AM. Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach. Food Chem 2020; 340:128095. [PMID: 33007696 DOI: 10.1016/j.foodchem.2020.128095] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 09/08/2020] [Accepted: 09/11/2020] [Indexed: 01/20/2023]
Abstract
This article evaluates the use of emulsion gels (EGs) containing two different solid polyphenol extracts [from grape seed (R-EPG) or grape seed and olive (R-EPGO)] as animal fat replacers in the development of frankfurters. The incorporation of EGs improved their lipid content, particularly R-EPG and R-EPGO also contained high levels of phenolic compounds (hydroxytyrosol and flavanols). These frankfurters were judged acceptable by the panellists and showed good thermal and storage stability. Colour parameters, pH and textural properties were affected (p < 0.05) by the formulation, being significant the influence of polyphenols extracts. Spectroscopic results showed greater (p < 0.05) inter- and intramolecular lipid disorder in the frankfurters with EGs, irrespective of the presence of polyphenol extracts. Comparing the reduced-fat samples, R-EPG and R-EPGO showed the lowest (p < 0.05) total viable counts. Significant changes in pH and texture parameters were observed during chilled storage while lipid structure was not affected.
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Affiliation(s)
- Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Irene Muñoz-González
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Marina Salvador
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Claudia Ruiz-Capillas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Ana M Herrero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
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Ferysiuk K, Wójciak KM. Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients. Antioxidants (Basel) 2020; 9:E711. [PMID: 32764511 PMCID: PMC7464959 DOI: 10.3390/antiox9080711] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 07/28/2020] [Accepted: 07/29/2020] [Indexed: 01/13/2023] Open
Abstract
Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.
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Affiliation(s)
| | - Karolina M. Wójciak
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland;
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Mok WK, Tan YX, Chen WN. Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world. Trends Food Sci Technol 2020; 102:155-168. [PMID: 32834499 PMCID: PMC7303638 DOI: 10.1016/j.tifs.2020.06.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/15/2020] [Accepted: 06/14/2020] [Indexed: 02/09/2023]
Abstract
Background Food security is becoming an increasingly important global issue. Anthropogenic factors such as rapid urbanization and industrialization have strained finite resources like land and water. Therefore, against the impending threat of food security, the world can no longer rely on traditional methods to meet its needs. Instead, more creative and technologically advanced methods must be adopted to maximise diminishing natural resources. Singapore is a good case study of a small city-state that is trying to increase its own self-production of food using technology. Scope and approach This review highlights the technologies that Singapore have adopted in enhancing food security given its limitation in natural resources. These methodologies serve as a case study that can be used as a reference point in light of the increasingly finite natural resources. The review also presents the advantages of these techniques as well as challenges that need to be overcome for them to be more widely adopted. Key findings and conclusion To increase self-production of food and enhance its food security, Singapore has employed the use of technologies such as vertical farming and aquaponics in urban farming, nutrient recovery from food waste, biodegradable food packaging from durian rinds, natural preservatives, insect farming, microalgae and cultivated meat as alternative protein sources. These technologies workaround Singapore's land and natural resource constraints, which many countries around the world can adapt. However, many of them are still relatively nascent with numerous challenges, which have to be addressed before they can be widely accepted and implemented. Long term agriculture and pollution have led to depletion of natural resources. Technology innovations can be used to mitigate natural resource constraints. Singapore has adopted numerous technologies to enhance food security. Areas include urban farming, processing technology and alternative food sources. Singapore's model provides a good example to increase self-production of food.
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Affiliation(s)
- Wai Kit Mok
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, N1.2-B1-35, Singapore, 637459, Singapore
| | - Yong Xing Tan
- Interdisciplinary Graduate School, Nanyang Technological University, 21 Nanyang Link, Singapore, 637371, Singapore.,Advanced Environmental Biotechnology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 CleanTech Loop, 1 CleanTech One #06-08, Singapore, 637141, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, N1.2-B1-35, Singapore, 637459, Singapore
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Zhang H, Li Q, Qiao G, Qiu Z, Wen Z, Wen X. Optimizing the supercritical carbon dioxide extraction of sweet cherry ( Prunus avium L.) leaves and UPLC-MS/MS analysis. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:3004-3013. [PMID: 32930160 DOI: 10.1039/d0ay00718h] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To study the application value of sweet cherry leaves before abscission, a supercritical carbon dioxide (SFE-CO2) extraction method was established for sweet cherry (Prunus avium L.) leaves. The extraction temperature, pressure and time were optimized with a Box-Behnken design, and the optimal conditions were 43 °C, 30 MPa, and 120 min, resulting in a yield of 2.52 ± 0.261% (w/w), which agrees well with the predicted value. The yield of the sweet cherry leaf extracts obtained by methanol solvent extraction is 2.03% (w/w); the SFE-CO2 extraction method was more efficient and had a higher yield than the methanol solvent extraction method, and the adverse effects of organic solvent residues and high temperatures on the product during traditional solvent extraction were avoided, resulting in a higher quality product. UPLC-MS/MS in negative ion mode provided 56 identifiable chromatographic peaks, including those of 31 acids (13.25%), 5 sugars (15.94%), 2 alcohols (6.19%), and 18 other compounds (3.86%). The fragmentation pathways of the 7 main components in the sweet cherry leaf extract were identified. The carbohydrates and bioactive substances in the extracts obtained from sweet cherry leaves suggested the potential use of sweet cherry leaves in the food and medical industries.
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Affiliation(s)
- Huimin Zhang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, College of Life Science, Guizhou University, Guiyang 550025, P. R. China.
- Institute for Forest Resources & Environment of Guizhou, College of Forestry, Guizhou University, Guiyang 550025, P. R. China.
| | - Quan Li
- Kaili University, Kaili 556011, Guizhou, China.
| | - Guang Qiao
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, College of Life Science, Guizhou University, Guiyang 550025, P. R. China.
| | - Zhilang Qiu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, College of Life Science, Guizhou University, Guiyang 550025, P. R. China.
| | - Zhuang Wen
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, College of Life Science, Guizhou University, Guiyang 550025, P. R. China.
| | - Xiaopeng Wen
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, College of Life Science, Guizhou University, Guiyang 550025, P. R. China.
- Institute for Forest Resources & Environment of Guizhou, College of Forestry, Guizhou University, Guiyang 550025, P. R. China.
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Abstract
Abstract
This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C – the control – sausages of usual composition containing nitrites; N+P - sausages with nitrites and polyphenols; and P - nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period. Micrococcaceae counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of Pseudomonadaceae was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a*=14.5 and a*=13.2, respectively) and yellowness (b*=5.9 and b*=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a*=8.0 and b*=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to their interactions which should be further studied.
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Prommachart R, Belem TS, Uriyapongson S, Rayas-Duarte P, Uriyapongson J, Ramanathan R. The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Sci 2020; 164:108091. [DOI: 10.1016/j.meatsci.2020.108091] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 12/30/2019] [Accepted: 02/12/2020] [Indexed: 12/28/2022]
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Efenberger-Szmechtyk M, Nowak A, Czyżowska A, Kucharska AZ, Fecka I. Composition and Antibacterial Activity of Aronia melanocarpa (Michx.) Elliot, Cornus mas L. and Chaenomeles superba Lindl. Leaf Extracts. Molecules 2020; 25:molecules25092011. [PMID: 32344904 PMCID: PMC7248868 DOI: 10.3390/molecules25092011] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/23/2020] [Accepted: 04/23/2020] [Indexed: 12/13/2022] Open
Abstract
The purpose of this study was to investigate the composition of leaf extracts from Aronia melanocarpa, Chaenomeles superba, and Cornus mas, and their antimicrobial activity against typical spoilage-causing and pathogenic bacteria found in meat and meat products. The highest total phenolic content (TPC) was detected in C. superba extract, followed by C. mas and A. melanocarpa extracts. The antioxidant capacity of the extracts was measured by DPPH and ABTS assays. The lowest IC50 values were found for C. superba extract, followed by C. mas and A. melanocarpa extracts. LC-MS and HPLC analysis revealed that A. melanocarpa and C. superba extracts contained hydroxycinnamic acid derivatives and flavonoids (mainly flavonols). Hydroxycinnamic acid derivatives were detected in the C. mas extract, as well as flavonols, ellagitannins, and iridoids. The antibacterial activity of the plant extracts was tested against Gram-negative bacteria (Moraxella osloensis, Pseudomonas fragi, Acinetobacter baumanii, Escherichia coli, Enterobacter aerogenes, Salmonella enterica) and Gram-positive bacteria (Enterococcus faecium, Staphylococcus aureus, Brochothrix thermosphacta, Lactobacillus sakei, Listeria monocytogenes) using the microculture method. The extracts acted as bacteriostatic agents, decreasing the growth rate (µmax) and extending the lag phase (tlag). C. mas showed most potent antibacterial activity, as confirmed by principal component analysis (PCA).
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Affiliation(s)
- Magdalena Efenberger-Szmechtyk
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.N.); (A.C.)
- Correspondence: ; Tel.: +48-426313479
| | - Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.N.); (A.C.)
| | - Agata Czyżowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.N.); (A.C.)
| | - Alicja Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Izabela Fecka
- Department of Pharmacognosy and Herbal Medicines, Wrocław Medical University, Borowska 211A, 50-556 Wrocław, Poland;
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Mäkinen S, Hellström J, Mäki M, Korpinen R, Mattila PH. Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products. Foods 2020; 9:E265. [PMID: 32121661 PMCID: PMC7142906 DOI: 10.3390/foods9030265] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/20/2020] [Accepted: 02/25/2020] [Indexed: 01/09/2023] Open
Abstract
The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products.
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Affiliation(s)
- Sari Mäkinen
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Jarkko Hellström
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Maarit Mäki
- Natural Resources Institute Finland, Production Systems, Humppilantie 7, 31600 Jokioinen, Finland; (S.M.); (J.H.); (M.M.)
| | - Risto Korpinen
- Natural Resources Institute Finland, Production Systems, Tietotie 2, 02150 Espoo, Finland;
| | - Pirjo H. Mattila
- Natural Resources Institute Finland, Production Systems, Itäinen Pitkäkatu 4, 20250 Turku, Finland
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Czyżowska A, Siemianowska K, Śniadowska M, Nowak A. Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/116611] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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47
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Efenberger-Szmechtyk M, Nowak A, Czyzowska A. Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products. Crit Rev Food Sci Nutr 2020; 61:149-178. [PMID: 32043360 DOI: 10.1080/10408398.2020.1722060] [Citation(s) in RCA: 138] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage bacterial cell walls and influence biofilm formation. Polyphenols also influence protein biosynthesis, change metabolic processes in bacteria cells and inhibit ATP and DNA synthesis (suppressing DNA gyrase). Due to the antioxidant and antibacterial activity of phenolic compounds, plant extracts offer an alternative to chemical preservatives used in the meat industry, especially nitrates (III). They can inhibit the growth of spoilage and pathogenic microflora, suppress oxidation of meat ingredients (lipids and proteins) and prevent discoloration. In this paper, we describe the factors that influence the content of polyphenols in plants and plant extracts. We present the antimicrobial activities of plant extracts and their mechanisms of action, and discuss the effects of plant extracts on the shelf-life of meat and meat products.
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Affiliation(s)
| | - Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Agata Czyzowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
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48
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Salehi B, Krochmal‐Marczak B, Skiba D, Patra JK, Das SK, Das G, Popović‐Djordjević JB, Kostić AŽ, Anil Kumar NV, Tripathi A, Al‐Snafi AE, Arserim‐Uçar DK, Konovalov DA, Csupor D, Shukla I, Azmi L, Mishra AP, Sharifi‐Rad J, Sawicka B, Martins N, Taheri Y, Fokou PVT, Capasso R, Martorell M. Convolvulus
plant—A comprehensive review from phytochemical composition to pharmacy. Phytother Res 2019; 34:315-328. [PMID: 31713286 DOI: 10.1002/ptr.6540] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 09/28/2019] [Accepted: 10/10/2019] [Indexed: 12/31/2022]
Affiliation(s)
- Bahare Salehi
- Student Research Committee, School of MedicineBam University of Medical Sciences Bam Iran
| | - Barbara Krochmal‐Marczak
- Department of Production and Food SafetyThe State Higher Vocational School name Stanisław Pigonia in Krosno Krosno Poland
| | - Dominika Skiba
- Department of Plant Production Technology and Commodities Sciences, Faculty of AgrobioengeenieringUniversity of Life Sciences in Lublin Lublin Poland
| | - Jayanta Kumar Patra
- Research Institute of Biotechnology & Medical Converged ScienceDongguk University‐Seoul Goyangsi Republic of Korea
| | - Swagat Kumar Das
- Department of Biotechnology, College of Engineering and TechnologyBPUT Bhubaneswar Odisha India
| | - Gitishree Das
- Research Institute of Biotechnology & Medical Converged ScienceDongguk University‐Seoul Goyangsi Republic of Korea
| | | | | | - Nanjangud V. Anil Kumar
- Department of Chemistry, Manipal Institute of TechnologyManipal Academy of Higher Education Manipal India
| | - Ayushi Tripathi
- Department of Chemistry, Manipal Institute of TechnologyManipal Academy of Higher Education Manipal India
| | - Ali Esmail Al‐Snafi
- Department of Pharmacology, College of MedicineUniversity of Thiqar Nasiriyah Iraq
| | | | - Dmitry Alekseevich Konovalov
- Department of Pharmacognosy and Botany, Pyatigorsk Medical and Pharmaceutical Institute, A Branch of Volgograd State Medical UniversityMinistry of Health of Russian Federation Pyatigorsk Russia
| | - Dezső Csupor
- Department of PharmacognosyUniversity of Szeged Szeged Hungary
| | - Ila Shukla
- CSIR‐SRF, Pharmacognosy and Ethnopharmacology DivisionCSIR‐National Botanical Research Institute Lucknow Uttar Pradesh India
| | - Lubna Azmi
- DST‐INSPIRE SRF, Pharmacognosy and Ethnopharmacology Division, CSIR‐National Botanical Research Institute, in collaboration with Department of ChemistryUniversity of Lucknow Lucknow Uttar Pradesh India
| | - Abhay Prakash Mishra
- Department of Pharmaceutical ChemistryHemvati Nandan Bahuguna Garhwal University Srinagar Garhwal Uttarakhand India
| | - Javad Sharifi‐Rad
- Zabol Medicinal Plants Research CenterZabol University of Medical Sciences Zabol Iran
| | - Barbara Sawicka
- Department of Plant Production Technology and Commodities Sciences, Faculty of AgrobioengeenieringUniversity of Life Sciences in Lublin Lublin Poland
| | - Natália Martins
- Faculty of MedicineUniversity of Porto Porto Portugal
- Institute for Research and Innovation in Health (i3S)University of Porto Porto Portugal
| | - Yasaman Taheri
- Phytochemistry Research CenterShahid Beheshti University of Medical Sciences Tehran Iran
| | | | - Raffaele Capasso
- Department of Agricultural SciencesUniversity of Naples Federico II Portici Italy
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of PharmacyUniversity Concepcion Concepcion VIII‐Bio Bio Region Chile
- Unidad de Desarrollo Tecnológico, UDTUniversidad de Concepción Concepción Chile
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Pawlikowska E, James SA, Breierova E, Antolak H, Kregiel D. Biocontrol capability of local Metschnikowia sp. isolates. Antonie Van Leeuwenhoek 2019; 112:1425-1445. [PMID: 31111331 PMCID: PMC6748895 DOI: 10.1007/s10482-019-01272-w] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Accepted: 05/03/2019] [Indexed: 12/16/2022]
Abstract
This study set out to isolate and identify epiphytic yeasts producing pulcherrimin, and to evaluate their potential as biological control agents (BCAs). We isolated Metschnikowia sp. strains from flowers and fruits collected in Poland. The plant material had been collected between April to September 2017 from two small orchards where traditional organic management is employed. We identified the essential phenotypic features of the yeast, including assimilation and enzymatic profiles, stress resistance, adhesion properties, and antimicrobial activity against various fungi involved in crop and/or food spoilage. Yeast screening was performed using YPD agar supplemented with chloramphenicol and Fe(III) ions. Taxonomic classification was determined by sequence analysis of the D1/D2 domains of the large subunit rRNA gene. The isolates were identified as Metschnikowia andauensis and Metschnikowia sinensis. The yeast isolates were further characterized based on their enzymatic and assimilation profiles, as well as their growth under various stress conditions. In addition, the hydrophobicity and adhesive abilities of the Metschnikowia isolates were determined using a MATH test and luminometry. Their antagonistic action against molds representing typical crop spoiling microflora was also evaluated. The assimilation profiles of the wild isolates were similar to those displayed by collection strains of M. pulcherrima. However, some of the isolates displayed more beneficial phenotypic properties, especially good growth under stress conditions. Several of the epiphytes grew well over a wider range of temperatures (8-30 °C) and pH levels (3-9), and additionally showed elevated tolerance to ethanol (8%), glucose (30%), and peroxides (50 mM). The hydrophobicity and adhesion of the yeast cells were strain- and surface-dependent. The tested yeasts showed potential for use as BCAs, with some exhibiting strong antagonism against molds belonging to the genera Alternaria, Botrytis, Fusarium, Rhizopus, and Verticillium, as well as against yeasts isolated as food spoilage microbiota.
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Affiliation(s)
- Ewelina Pawlikowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
| | - Steve A. James
- Gut Microbes and Health, Quadram Institute Bioscience, Colney Lane, Norwich Research Park, Norwich, NR4 7UA UK
| | - Emilia Breierova
- Culture Collection of Yeasts (CCY), Institute of Chemistry, Slovak Academy of Sciences, Dúbravskácesta 9, 845 38 Bratislava, Slovakia
| | - Hubert Antolak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
| | - Dorota Kregiel
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
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Extend Shelf-life of Vacuum-Packaged Herring Fish Fillets using Garlic and Ginger Extracts. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2019. [DOI: 10.22207/jpam.13.3.30] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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