Antioxidant and antimicrobial effects of kordoi ( Averrhoa carambola ) fruit juice and bamboo ( Bambusa polymorpha ) shoot extract in pork nuggets

Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder

This study examined the effects of replacing alkaline phosphate (AP) with bamboo fiber (BF), isolated pea protein (PP), and mushroom powder (MP) on the nutritional, technological, oxidative, and sensory characteristics of low-sodium mortadellas. Results indicated that this reformulation maintained the nutritional quality of the products. Natural substitutes were more effective than AP in reducing water and fat exudation. This led to decreased texture profile analysis (TPA) values such as hardness, cohesiveness, gumminess, and chewiness. The reformulation reduced the L* values and increased the b* values, leading to color modifications rated from noticeable to appreciable according to the National Bureau of Standards (NBS) index. Despite minor changes in oxidative stability indicated by increased values in TBARS (from 0.19 to 0.33 mg MDA/kg), carbonyls (from 2.1 to 4.4 nmol carbonyl/mg protein), and the volatile compound profile, the sensory profile revealed a beneficial increase in salty taste, especially due to the inclusion of MP, which was enhanced by the synergy with BF and PP. In summary, the results confirmed the potential of natural alternatives to replace chemical additives in meat products. Incorporating natural antioxidants into future formulations could address the minor oxidation issues observed and enhance the applicability of this reformulation strategy.

Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage

The changes in storage loss, water distribution status, gel characteristics, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. The storage loss, content of free water, pH, hardness, TBARSs, total volatile basic nitrogen value, and total plate count of all cooked silver carp surimi batters significantly increased (p < 0.05) with an increase in cold storage time. Meanwhile, the content of immobilized water, whiteness, springiness, and cohesiveness significantly decreased (p < 0.05). At the same cold storage time, the sample of cooked reduced-phosphate silver carp surimi batter had lower water mobility, darker color, and better texture characteristics than the cooked silver carp surimi batter without potassium bicarbonate; however, the values of TBARSs, total volatile basic nitrogen, and total plate count were not significantly different (p > 0.05). This meant that there was no difference between potassium bicarbonate and sodium tripolyphosphate in antioxidant and antibacterial activity during the cold storage of silver carp surimi batter. To summarize, the use of potassium bicarbonate instead of sodium tripolyphosphate could produce cooked reduced-phosphate silver carp surimi batter with better water-holding capacity and gel characteristics during cold storage.

Carambolaside W Inhibited H1N1 Influenza Virus-Induced Oxidative Stress through STAT-3/BCL-XL Signaling Pathway

The H1N1 influenza virus is highly infectious and pathogenic, and in recent years, it has often presented seasonal mass outbreaks of infection. People infected with H1N1 will develop a high fever and other respiratory infection symptoms. If not treated in time, complications such as pneumonia may occur. In this study, we focused on developing drugs that can effectively fight against with H1N1 virus. A flavonoid glycoside was extracted from the carambola, then characterized by HR-ESI-MS with the molecular formula C47H58O2, and named carambolaside W. The flavonoid glycosides were found to have good anti-H1N1 influenza virus effects. In this study, we verified that carambolaside W has low toxicity and can effectively inhibit influenza virus replication in vitro. H1N1 virus infection induces intracellular oxidative stress damage to accelerate disease progression. The results showed that carambolaside W effectively inhibited the oxidative stress caused by H1N1 infection. The Western blot assay also revealed that carambolaside W alters the expression of apoptosis-related proteins in vitro and exerts a good anti-H1N1 influenza virus effect. In summary, carambolaside W is a low-toxicity natural flavonoid that can effectively treat the H1N1 influenza virus as a potential anti-H1N1 virus agent.

Presence of potent inhibitors of bacterial biofilm associated proteins is the key to Citrus limon's antibiofilm activity against pathogenic Escherichia coli

In an era of antibiotic resistance where natural antibiotic substitutes are considered essential, the antimicrobial and antibiofilm activities of Citrus limon extract on strains of pathogenic Escherichia coli isolated from pork were evaluated. The strains which form biofilms were more resistant (MIC₅₀ = 2.5 mgml^-1) compared to non-biofilm forming strains (MIC₅₀ = 1.25 mgml^-1). Use of C. limon extract at 20 mgml^-1 concentration has resulted in inhibition of biofilm formation by 53.96%. Cyclobarbital, 5, 8-dimethoxycumarin, orotic acid and 3-methylsalicylhydrazide were the major phytochemicals in C. limon extract with highest docking affinities against the biofilm associated proteins in E. coli. The results of simulation studies have clearly illustrated the energy stability of the protein-ligand complexes. Absorption, distribution, metabolism, excretion and toxicity (ADMET) profiles revealed that the phytochemicals in C. limon could be used in the drug design studies to preferentially target the specific receptors to combat biofilms associated with E. coli.

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored for 20 days under refrigerated conditions. Analysis of various parameters, including physicochemical quality, color (CIE L*, CIE a* and CIE b*), generation of oxidative products (TBARS), microbial growth, and sensory acceptability of meatballs were evaluated at 5-day intervals. In addition, the total phenolics and flavonoid content of BEO were estimated, and fatty acids were determined by Gas chromatography (GC.) To gain insights into the biological activities of the BEO, antioxidant assays were determined in vitro using various methods. The antibacterial activity of BEO was also evaluated against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Vibrio cholera, Salmonella Typhimurium, Shigella flexneri, Proteus vulgaris, Escherichia coli and Klebsiella pneumoniae) bacterial strains. The BEO contained a good quantity of total phenolics and flavonoids. In addition, the oil exhibited very potent antioxidant activity scavenging reactive oxygen and other such species, effectively showing IC₅₀ at a very minimal concentration. Further, the BEO exhibited a strong antibacterial effect with MICs within 2 µL and MBCs from 5 to 7 µL for Gram-positive as well as Gram-negative bacteria, respectively. At both the concentrations used, BEO did not show any negative effect on the color of cooked meatballs but rather increased the microbiological and oxidative stability during the overall storage period. Meatballs treated with BEO had considerably reduced oxidative changes in terms of TBARS levels compared to the control. The total viable microbial count was lowest in BEO-treated meatballs and the highest in control. Both control and treated meatballs had a desirable flavor and good acceptability. The sensory attributes and aroma of treated meatballs were better and acceptable during the storage study, whereas the control samples were disliked by the panelists on 15th day. From this study, it can be concluded that bamboo essential oil could be used as a benign and non-toxic preservative to improve the quality and shelf life of cooked meatballs stored under refrigerated conditions.

Pollution Risk Assessment and Sources Analysis of Heavy Metal in Soil from Bamboo Shoots

In order to investigate the pollution situation and sources analysis of heavy metals in bamboo shoot soil in Guangdong Province, a total of 175 soil samples were collected at 46 sites. Atomic fluorescence spectrophotometer and inductively coupled plasma mass spectrometry were used to determine the content of five heavy metals: lead (Pb), cadmium (Cd), arsenic (As), mercury (Hg), and chromium (Cr). In addition, the soil environmental quality was evaluated through different index methods, including single-factor pollution, Nemeiro comprehensive pollution, geoaccumulation, and potential ecological risk. Furthermore, the correlation coefficients were also discussed. The results showed that the soils collected were acidic or slight alkaline. The maximum content of Pb and As from some areas exceeded the standard limit value. The coefficient of variation value from six areas exceeded 100%. The index method mentioned above confirmed that the soil within study areas was divided into three pollution levels: no, slightly, and mild. Additionally, there was a very significant correlation between pH and Pb, Hg; the correlation between heavy metal As and Pb, Cr also reached a very significant level. The principal component analysis results show that PC1 accounts for 39.60% of the total variance, which includes Pb, Cd, and As. PC2 mainly includes Hg and Cr.

Effect of dragon fruit peel powder on quality and acceptability of fish nuggets stored in a solar cooler (5 ± 1 °C)

Fish nuggets were prepared with dragon fruit peel powder (1.0, 1.5 and 2.0% w/w) to evaluate its quality and improvement in shelf-life during 15 days storage in a prefabricated solar cooler (5 ± 1 °C). Antioxidative and antimicrobial effects of dragon fruit peel powder in fish model system were also evaluated during storage. Results showed that dragon fruit peel is a good source of dietary fibre (59.8%) and phenolic compounds [65.7 mg Gallic Acid Equivalent (GAE)/100 g of sample] and contained 6.03% protein, 6.14% fat and 4.34% ash. Use of dragon fruit peel powder significantly (p < 0.05) improved the emulsion stability and cooking yield and nuggets with peel powder had lower pH value than control. Fish nuggets with peel powder showed gradual decrease (p < 0.05) in hardness, springiness, cohesiveness, gumminess and chewiness with advancement of storage period. Nuggets with 1.5% dragon fruit peel showed better sensory attributes compared to the others. Dragon fruit peel powder significantly inhibited (p < 0.05) the lipid oxidation and microbial load in fish nuggets during the storage period. So, it can be concluded that dragon fruit peel powder may be used as antioxidant dietary fibre for improved quality and acceptability of fish nuggets in prefabricated solar cooler. 1.5% level of incorporation showed better results in terms of antioxidant activity and better shelf-life of the fish nuggets.

Structural characterization of a polysaccharide from bamboo (Phyllostachys edulis) shoot and its prevention effect on colitis mouse

A water-soluble dietary fiber named BSDF-1 (polysaccharide) was isolated from the bamboo (Phyllostachys edulis) shoot. BSDF-1was characterized as a backbone consisting predominately of 1,4-linked Glcp, and the protective effects and mechanisms of the anti-inflammatory activity were investigated using a dextran sulfate sodium (DSS)-induced colitis mouse model. BSDF-1 administration significantly reduced colonic pathological damage, inhibited the activation of inflammatory signaling pathways, including nuclear factor-kappa B and NLR family pyrin domain containing 3 inflammasomes pathways. It restored the mRNA expression of tight junction proteins, including zonula occludens-1, claudin-1, and occludin. Furthermore, BSDF-1 treatment reduced Parabacteroides, Mucispirillum, Helicobacter, Bacteroides, and Streptococcus levels, whereas high-dose BSDF-1 treatment increased Prevotella, Alitipes, Anaerostipes, Odoribacter, Bifidobacterium, Butyricimonas, and Lactobacillus levels. In conclusion, BSDF-1 can inhibit the activation of inflammatory signaling pathways and restore the intestinal barrier function. Thus, BSDF-1 may be a valuable food supplement or nutraceutical to manage and prevent ulcerative colitis.

Natural Polyphenols for the Preservation of Meat and Dairy Products

Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.

Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.

Traditional Uses, Phytochemical Constituents and Pharmacological Properties of Averrhoa carambola L.: A Review

Averrhoa carambola L. (star fruit) is an edible fruit that is extensively cultivated in southern China, Southeast Asia, India, and northern South America. It has a sweet and juicy taste and is frequently used in fruit salads and fruit platters, as a garnish in cocktail drinks and beverages, or squeezed into juice and served as a beverage. Traditionally, it has been used for treating diabetes and diabetic nephropathy, arthralgia, vomiting, lithangiuria, coughing, hangovers, and chronic paroxysmal headache for thousands of years. Currently, approximately 132 compounds have been isolated from A. carambola. Among them, flavonoids, benzoquinone, and their glycosides have been considered as biologically active substances, which are responsible for various biological activities. Pharmacological studies have revealed that crude extracts or monomeric compounds from A. carambola exhibit multiple bioactivities, such as anti-oxidant, anti-hyperglycemic, anti-obesity, anti-hyperlipidemic, anti-tumor, anti-inflammatory, hepatoprotective, cardioprotective, anti-hypertensive, neuroprotective, and others. Thus, A. carambola is a valuable treatment in Chinese medicine with therapeutic potential for multiple diseases, especially diabetes and diabetes-related diseases. Even though it is a very promising candidate in the development of functional food and the pharmaceutical industry, reports on its bioactivities have only been conducted in vivo and in vitro and there is a gap in research regarding clinical settings and safety. This review therefore provides a comprehensive and systematic overview of current progress on botany, ethnopharmacology, phytochemistry, pharmacology, and toxicity of A. carambola, providing a valuable reference for further developments and applications of A. carambola in the pharmaceutical industry and functional food.

Comparison of free, conjugated, and insoluble-bound phenolics and their antioxidant activities in oven-drying and freeze-drying bamboo (Phyllostachys edulis) shoot tips

Bamboo(Phyllostachys edulis) shoot was reported to be rich in phenolics. In the present study, free phenolics, conjugated phenolics, and insoluble-bound phenolics of oven-drying and freeze-drying bamboo shoot tips were extracted and separated, of which total phenolic content (TPC), total flavonoid content (TFC), and their antioxidant activities were determined. Phenolics of different binding forms were qualitatively analyzed using HPLC-ESI-QqQ-MS. A total of 22, 41, and 28 compounds were confirmed or tentatively identified in free, conjugated, and insoluble-bound phenolic extraction, respectively. The majority of the identified compounds were organic acids and phenolic acids. Oven-drying samples exhibited higher TPC (10.53-24.92 mg GAE/100 g DW) and TFC (5.80-33.27 mg CE/100 g DW) values, and stronger antioxidant activities (DPPH, ABTS, and FRAP) than freeze-drying (TPC: 1.67-15.28 mg GAE/100 g DW, TFC: 1.43-29.05 mg CE/100 g DW). Insoluble-bound phenolics were the major contributor to the total antioxidant activity. The present study investigated the phenolics composition and antioxidant activities of different binding forms in bamboo shoot tip comprehensively, and provided available information for their high-value deep-processing.

Improving the quality and shelf-life of chevon meatballs by incorporating fruit and fruit by-products

In this study the anti-oxidant and antimicrobial effect of fruit, viz. starfruit (Averrhoa carambola) and guava (Psidium guajava) and fruit by-product, viz. watermelon (Citrullus lanatus) rind were studied to evaluate the quality and shelf-life of chevon meatballs. The fruit and fruit by products were incorporated in the meatball mixture in dry powder form at the rate of 1.0%, 1.5% and 2.0% based on w/w basis. In addition, the effect of these powders on the physico-chemical characteristics, textural profile and sensory attributes were also analyzed. For storage studies, the product was stored at refrigeration temperature (4±1°C) for a period of 21 days. The treated samples had a significantly lowered values for Thiobarbituric Acid Reacting Substances (TBARS) and an improved microbiological quality. Effect of fruit and fruit by-product powder on the proximate parameters, physico-chemical characteristics and textural profile attributes of the chevon meatballs was significant but with a few exceptions. The treated products, compared to control, had better physico-chemical properties, desirable textural properties and enhanced sensorial characteristics. These attributes together indicated that starfruit powder, guava powder and watermelon rind powder can be added to chevon meatball mixtures to create products which not only have better quality and acceptability but an improved shelf-life and has the potential to perform as a functional food.

Partial substitution of whole-crop corn with bamboo shoot shell improves aerobic stability of total mixed ration silage without affecting in vitro digestibility

To evaluate the feasibility of bamboo shoot shell (BSS) application in total mixed ration silage (TMR) production, the effects of BSS substitution for whole-crop corn on the fermentation characteristics, nutritive value, aerobic stability and in vitro parameters of TMR silage were studied. Four TMR formulations were designed based on dry matter: (1) 0% bamboo shoot shell + 23% whole-crop corn (BSS₀ ); (2) 4% bamboo shoot shell + 19% whole-crop corn (BSS₄ ); (3) 8% bamboo shoot shell + 15% whole-crop corn (BSS₈ ); and (4) 12% bamboo shoot shell + 11% whole-crop corn (BSS₁₂ ). After 90 days of ensiling, the silos were opened and sampled for fermentation characteristics, nutritive value and in vitro analyses, and subsequent 14-day aerobic stability test. All TMR silages were well preserved except BSS₁₂ , characterized by high lactic acid content and V-score, low pH and NH₃ -N and butyric acid content. With increasing proportion of BSS, crude protein increased (p <.05), and water soluble carbohydrate decreased (p < .05). Under aerobic exposure, BSS-substituted (BSS₄ , BSS₈ and BSS₁₂ ) silages were more stable than BSS₀ silage, as characterized by relatively low silage temperature and high water soluble carbohydrate content. No obvious (p> .05) difference of BSS substitution was observed on in vitro ruminal gas production, digestibility, metabolizable energy and net energy for lactation. The substitution of whole-crop corn with 4% BSS and 8% BSS had no undesired effect on the fermentation characteristics and in vitro digestibility, and efficiently improving the aerobic stability of TMR silages. The BSS₈ substitution level is recommended to maximize the BSS utilization.

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat

This study researched the action mode of cranberry anthocyanin (CA) against Staphylococcus aureus and the effect of CA on the counts of S. aureus and the quantity of cooked meat during storage. The antibacterial effect was assessed by minimum inhibitory concentration (MIC) and survival populations of S. aureus strains after CA treatments. The changes in intracellular adenosine 5'-triphosphate (ATP) concentration, cell membrane potential, content of bacterial protein and cell morphology were analyzed to reveal possible action mode. Application potentials of CA as antimicrobial agent were assessed during storage of cooked pork and beef. The result showed that the MIC of CA against S. aureus strains was 5 mg/mL. Approximately 8 log CFU/mL of S. aureus strains can be completely inhibited after treatment with 2.0 MIC of CA for 0.5 h. Treatments of CA resulted in lower intracellular ATP and soluble protein levels, damaged membrane structure and leakage of cytoplasmic. Application of CA on cooked pork and beef caused a significant decrease in S. aureus counts and pH values, and color-darkening compared with control samples. These findings demonstrated that CA played an effective antimicrobial against S. aureus and had a potential as natural preservative to inhibit the growth of food pathogens.

Evaluation of the status quo of polyphenols analysis: Part I-phytochemistry, bioactivity, interactions, and industrial uses

Phytochemicals, especially polyphenols, are gaining more attention from both the scientific community and food, pharmaceutical, and cosmetics industries due to their implications in human health. In this line, lately new applications have emerged, and of great importance is the selection of accurate and reliable analytical methods for better evaluation of the quality of the end-products, which depends on diverse process variables as well as on the matrices and on the physicochemical properties of different polyphenols. The first of a two-part review on polyphenols will address the phytochemistry and biological activities of different classes of polyphenols including flavonoids, lignans and flavanolignans, stilbenoids, tannins, curcuminoids, and coumarins. Moreover, the possible interactions of polyphenols and current and potential industrial applications of polyphenols are discussed.

Improving shelf-life of raw pork and pork meatballs by starfruit (Averrhoa carambola) powder supplementation

The study was conducted to evaluate the effect of starfruit (Averrhoa carambola) powder on the storage stability of both raw minced pork and cooked pork meatballs. Starfruit powder was incorporated to raw minced pork as well as pork meatball mixture at the rate of 1.0%,1.5% and 2.0% based on w/w basis. Samples with starfruit powder had lowered Thiobarbituric acid reactive substances (TBARS) value and improved microbiological quality of the product was observed, when stored at refrigeration temperature (4±1°C) for a period of 21 days. The product had better physico-chemical properties, desirable textural properties and enhanced sensorial characteristics. All these attributes lead to enhancement of the overall acceptability of the treated product. It indicated that starfruit powder can successfully be utilized as additives to raw pork and pork meatball mixtures to obtain products having improved shelf-life and can act as functional foods.

Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products (rosemary [R_H and R_L], hydroxytyrosol [HYT], pomegranate [P], grape [GS], and Harpagophytum [H]). The physiochemical, microbiological, and sensory characteristics of the chicken nuggets were evaluated over a 12-month period of frozen storage. The addition of natural extracts did not affect the pH, proximate composition, or color (CIELab) of the nuggets among samples. However, significative differences were found between month of analysis (range from pH 6.16 to 6.63; luminosity from 62.51 to 84.74; redness from 0.16 to 7.14; and yellowness from 10.80 to 33.77). In addition, the combination of phenolic compounds with Zn and Se retarded microbial growth and reduced protein and lipid oxidation, thus maintaining the sensory quality and extending the shelf life of this product. For instance, the combination of R_L + GS reduced in 75% the microbiological growth regarding the control sample (C), while samples that incorporated R_H + P or HYT + P + H presented 50% less than C. In addition, upon only incorporating organic minerals Zn and Se, microbiological deterioration is reduced in 15%. This mix was significantly effective at reducing the oxidative reactions of lipids and proteins by 40% and 50%, as measured after 9 and 12 mo of frozen storage, respectively. The addition of the natural extracts and Zn and Se did not adversely affect the acceptability of the meat product.

Total Alkaloids from Bamboo Shoots and Bamboo Shoot Shells of Pleioblastus amarus (Keng) Keng f. and Their Anti-Inflammatory Activities

The bamboo shoot of Pleioblastus amarus (Keng) Keng f. is a medicinal and edible plant product in China. In this study, the chemical composition of the total alkaloids from bamboo shoots and bamboo shoot shells of P. amarus (Keng) Keng f. (ABSP and ABSSP, respectively) were separated and investigated by UHPLC/QTOF-MS/MS. The results showed that a total of 32 alkaloids were extracted, with 15 common to both ABSP and ABSSP and 10 and 7 alkaloids distinct to ABSP and ABSSP, respectively. ABSP and ABSSP both decreased the lipopolysaccharide (LPS, 0.5 μg/mL)-induced nitric oxide (NO) production in RAW264.7 murine macrophages with half maximal inhibitory concentration (IC50) values of 78 and 55 μg/mL, respectively. We also found that ABSP and ABSSP (100 μg/mL) could decrease the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) at both mRNA and protein levels in LPS-exposed RAW264.7 cells. Moreover, 100 μg/mL of ABSP and ABSSP also significantly inhibited LPS-induced mRNA expression of interleukin 1β (IL-1β) and tumor necrosis factor α (TNF-α). Additionally, ABSP and ABSSP (100 μg/mL) decreased the phosphorylation of extracellular regulated protein kinase (ERK) in LPS-stimulated RAW264.7 cells. Collectively, the total alkaloids from the bamboo shoots and shells of P. amarus exhibit anti-inflammatory effects in LPS-activated RAW264.7 cells through the inhibition of ERK signaling. This result can provide support for the medicinal use and further study of P. amarus.

Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions

The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature (4±1°C) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on 42nd day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.

Simultaneous and fast separation of three chlorogenic acids and two flavonoids from bamboo leaves extracts using zirconia

Phenolic acids and flavonoids in bamboo leaves are of great importance for their functional attributes, but they can hardly be separated simultaneously. In this study, zirconia was prepared and applied as a potential absorbent for simultaneous separation of these phenolic compounds. Three phenolic acids (neochlorogenic acid, chlorogenic acid and cryptochlorogenic acid) and two flavonoids (isoorientin and orientin) were isolated at the same time. The influence of bamboo leaves extraction conditions, zirconia calcination temperatures, desorption conditions and absorption/desorption dynamics on the separation were further investigated. When zirconia-400 (calcined at 400 °C) was treated with 70% ethanol extract of bamboo leaves for 40 min followed by desorption with 70% acetic acid solution for 60 min, the recovery of three chlorogenic acids and two flavonoids was about 65%. To conclude, the concise method developed here may provide a new way for simultaneous separation of phenolic acids and flavonoids from various plants.