1
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Hojati N, Amiri S, Abedi E, Radi M. Effect of cinnamaldehyde-nanoemulsion and nanostructured lipid carriers on physicochemical attributes of reduced-nitrite sausages. Food Chem 2024; 444:138658. [PMID: 38325076 DOI: 10.1016/j.foodchem.2024.138658] [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: 09/25/2023] [Revised: 01/18/2024] [Accepted: 01/31/2024] [Indexed: 02/09/2024]
Abstract
This study aimed to produce cinnamaldehyde (CA)-loaded nanostructured lipid carriers (NLC) and nanoemulsion (NE) to replace nitrite in sausage. The NLC and NE droplet sizes were 132 and 116 nm with encapsulation efficiency of 98 and 96 %, respectively. In in vitro antimicrobial assessment, the free CA and NE showed higher microbial activity against S. aureus and E. coli than NLC. Meanwhile, NE showed a faster release profile for CA than NLC. Among the samples, NE and NE + nitrite indicated the lowest peroxide value (3.7 ± 0.1), TVBN amount (8.6 ± 0.2), acidity (0.3 ± 0.02), microbial quality (against E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, total mold and yeast, and total viable counts), and sensory attribute, while the NE + nitrite sample exhibited better color properties and higher oxymyoglobin content (5-10 % higher). Therefore, NE + nitrite can be the best choice due to supporting the different quality parameters of sausage.
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Affiliation(s)
- Narges Hojati
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Sedigheh Amiri
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran.
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Mohsen Radi
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran
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2
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Premi L, Rocchetti G, Lucini L, Morelli L, Rebecchi A. Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci : A review. Curr Res Food Sci 2024; 8:100731. [PMID: 38623273 PMCID: PMC11016579 DOI: 10.1016/j.crfs.2024.100731] [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: 09/22/2023] [Revised: 02/23/2024] [Accepted: 04/02/2024] [Indexed: 04/17/2024] Open
Abstract
Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in meat-based products. These synthetic additives are employed in the preparation of fermented meat foods to improve quality characteristics and microbiological safety, develop distinct flavours and red-colour stability, and counteract lipid oxidation. Nitrites also display significant bacteriostatic and bactericidal action against spoilage microorganisms and foodborne pathogens (such as Clostridium botulinum and Listeria monocytogenes). However, meat curing is currently under scrutiny because of its links to cardiovascular diseases and colorectal cancer. Based on the current literature, this review provides recent scientific evidence on the potential utilisation of coagulase-negative staphylococci (CNS) as nitrate and nitrite substitutes in meat-based foods. Indeed, CNS are reported to reproduce the characteristic red pigmentation and maintain the typical high-quality traits of cured-meats, thanks to their arginine degradation pathway, thus providing the nitrite-related desirable attributes in cured meat. The alternative strategy, still based on the NOS pathway, consisting of supplementing meat with arginine to release nitric oxide (NO) and obtain a meat characterised by the desired pinkish-red colour, is also reviewed. Exploiting NOS-positive CNS strains seems particularly challenging because of CNS technological adaptation and the oxygen dependency of the NOS reaction; however, this exploitation could represent a turning point in replacing nitrates and nitrites in meat foods.
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Affiliation(s)
- Lara Premi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Lorenzo Morelli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Annalisa Rebecchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
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3
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Amiri S, Sepahvand S, Radi M, Abedi E. A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage. Curr Res Food Sci 2024; 8:100704. [PMID: 38435278 PMCID: PMC10907395 DOI: 10.1016/j.crfs.2024.100704] [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: 10/09/2023] [Revised: 02/11/2024] [Accepted: 02/17/2024] [Indexed: 03/05/2024] Open
Abstract
The objective of this research was to compare the function of thymol-loaded nanostructured lipid carriers (NLC) and a thymol-nanoemulsion (NE) with nitrite (120 mg/kg) on quality parameters of sausage. The droplet size of the NLC and NE was 140 and 86.39 nm with encapsulation efficiency of 97 and 94%, respectively. The results on sausage showed that all samples containing NLC and NE exhibited the lowest increase in peroxide value, total volatile base-nitrogen, and TBA with the highest inhibitory effect on the growth of E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, mold and yeast, and total viable counts as well as good texture and sensory attributes with the best results in the NLC + nitrite and NE + nitrite samples. The L* and a* values were relatively higher in the samples treated with nitrite, NLC + nitrite, and NE + nitrite after 4-week storage. This increase in redness was associated with the maintenance of oxymyoglobin levels and a decrease in metmyoglobin production. The results of this study indicated that the combined use of NLC/NE (particularly NE) with 60 mg/kg nitrite significantly improved the oxidative and color stability, and delayed the spoilage and off-flavor in sausage.
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Affiliation(s)
- Sedigheh Amiri
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
- Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Somayeh Sepahvand
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Mohsen Radi
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
- Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
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4
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Mohebi E, Abbasvali M, Shahbazi Y. Development of biomaterials based on chitosan-gelatin nanofibers encapsulated with Ziziphora clinopodioides essential oil and Heracleum persicum extract for extending the shelf-life of vacuum-cooked beef sausages. Int J Biol Macromol 2023; 253:127258. [PMID: 37802439 DOI: 10.1016/j.ijbiomac.2023.127258] [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: 05/17/2023] [Revised: 07/25/2023] [Accepted: 10/03/2023] [Indexed: 10/10/2023]
Abstract
The aims of the current study were to encapsulate Ziziphora clinopodioides essential oil (ZEO, 0%, 0.15%, and 0.25%) and Heracleum persicum extract (HPE, 0%, 0.25%, and 0.5%) into the chitosan-gelatin (CH-GE) nanofibers through the electrospinning process to improve the shelf-life of vacuum-cooked beef sausages through 70 days of refrigerated storage. Scanning electron microscopy indicated that all nanofibers appeared thin, well-defined, smooth, and possessed uniform thread-like fibers without any beads or nodule formations. The Fourier transform infrared spectroscopy study confirmed the molecular interaction between encapsulated compounds and CH-GE nanofibers. The X-ray diffraction analysis of nanofibers showed an increase in crystallinity after incorporating ZEO and HPE into the polymer. Treated sausages with CH-GE-ZEO 0.25%-HPE 0.25% and CH-GE-ZEO 0.25%-HPE 0.5% showed significantly lower microbial population and lipid oxidation than the control group during the experiment period (P < 0.05). Sausages formulated with designated CH-GE nanofibers had better microbial, chemical, and sensory properties compared to sausages treated with pure ZEO/HPE during refrigerated storage. The findings also showed that treated sausages with CH-GE-ZEO 0.25%-HPE 0.5% had the highest color, odor, texture, and overall acceptability after 70 days of refrigerated storage conditions. Therefore, this treatment could be applicable for the prolonged storage conditions during cooked beef sausage production.
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Affiliation(s)
- Ehsan Mohebi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Maryam Abbasvali
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.
| | - Yasser Shahbazi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
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5
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Elbanna AM, Sabala RF, Abd-Elghany SM, Imre K, Morar A, Herman V, Sallam KI. Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures. Foods 2023; 12:4283. [PMID: 38231702 DOI: 10.3390/foods12234283] [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: 10/20/2023] [Revised: 11/20/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Semidry beef luncheon may undergo deteriorative changes during storage at ambient temperatures in tropical and subtropical regions including Egypt. This study was conducted in a meat plant in Egypt with the aim of overcoming the economic losses from the returns of spoiled unsold beef luncheon displayed in grocery stores at adverse summer temperatures of 37 °C or more. Ten approaches were applied using different preservatives, comprising sodium nitrite, nisin, potassium sorbate, and organic acid salts (a combination of sodium lactate, sodium acetate, and sodium diacetate). In addition, the product was cooked at different temperatures and was stored for 21 days at 37 °C, during which time the shelf life, microbial quality, pH, and sensory attributes were investigated. By Day 21 of storage, the luncheon contained 50 mg/kg sodium nitrite, 25 mg/kg nisin, and 1000 mg/kg organic acid salts and, when cooked at a final core temperature of 92 °C, exhibited reductions in aerobic plate count, anaerobic plate count, lactic acid bacterial count, and mold and yeast counts by 4.32, 3.54, 3.47, and 1.89 log10 CFU/g, respectively, when compared with the control. The sensory attributes and pH were also maintained in the final products of such treatment, with no product return and the avoidance of economic loss. This study presents a novel approach for solving the major problem of the deteriorative changes that occur in semidry luncheon sausage and similar meat products which require rejection with a huge economic loss, especially in tropical and semitropical areas of the world that have similar problems of high climatic temperatures and a low availability of energy or technological resources.
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Affiliation(s)
- Ahmed Medhat Elbanna
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Rana Fahmi Sabala
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Samir Mohammed Abd-Elghany
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Kálmán Imre
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences "King Mihai I" from Timișoara, 300645 Timișoara, Romania
| | - Adriana Morar
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences "King Mihai I" from Timișoara, 300645 Timișoara, Romania
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, University of Life Sciences "King Mihai I" from Timişoara, 300645 Timișoara, Romania
| | - Khalid Ibrahim Sallam
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
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6
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Tang T, Zhang M, Lim Law C, Mujumdar AS. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges. Food Res Int 2023; 170:112984. [PMID: 37316019 DOI: 10.1016/j.foodres.2023.112984] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in the meat industry has been controversial due to potential health risks. Finding suitable substitutes for sodium nitrite and controlling nitrite residue have been a major challenge faced by the meat processing industry. This paper summarizes possible factors affecting the variation of nitrite content in the processing of prepared dishes. New strategies for controlling nitrite residues in meat dishes, including natural pre-converted nitrite, plant extracts, irradiation, non-thermal plasma and high hydrostatic pressure (HHP), are discussed in detail. The advantages and limitations of these strategies are also summarized. Raw materials, cooking techniques, packaging methods, and storage conditions all affect the content of nitrite in the prepared dishes. The use of vegetable pre-conversion nitrite and the addition of plant extracts can help reduce nitrite residues in meat products and meet the consumer demand for clean labeled meat products. Atmospheric pressure plasma, as a non-thermal pasteurization and curing process, is a promising meat processing technology. HHP has good bactericidal effect and is suitable for hurdle technology to limit the amount of sodium nitrite added. This review is intended to provide insights for the control of nitrite in the modern production of prepared dishes.
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Affiliation(s)
- Tiantian Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Selangor, Malaysia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
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7
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Serdaroğlu M, Can H, Sarı B, Kavuşan HS, Yılmaz FM. Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages. Meat Sci 2023; 198:109090. [PMID: 36610293 DOI: 10.1016/j.meatsci.2022.109090] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 12/22/2022] [Accepted: 12/28/2022] [Indexed: 01/01/2023]
Abstract
This study was designed to compare the effects of natural nitrite sources from the arugula leaves (arugula extract and pre-converted arugula extract) and the use of barberry extract (BE) in heat-treated fermented sausage formulations. Eight different sausages were manufactured as follows: pre-converted arugula extract (PA), arugula extract (A), pre-converted arugula extract + BE (PAB), arugula extract + BE (AB), nitrite +BE (POB), no nitrite+ BE (NEB), also positive and negative control groups were prepared with (POC) or without nitrite (NEC). The addition of arugula and barberry extracts reduced the residual nitrite content, in fact PAB had the lowest value with a reduction ratio of 47%. The addition of BE lowered the lipid oxidation compared to other counterparts. The use of arugula extract or pre-converted arugula extract resulted in a lower carbonylation than nitrite free samples. The use of natural extracts lowered the a* and b* values compared to control. At the end of the storage, no differences were observed on the overall acceptability of all samples. Combined use of barberry extract with arugula and pre-converted arugula extracts could be used as alternative novel curing agent in heat-treated fermented sausages.
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Affiliation(s)
- Meltem Serdaroğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
| | - Hilal Can
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey
| | - Burcu Sarı
- Gastronomy and Culinary Arts, School of Applied Sciences, Kapadokya University, Nevşehir, Turkey
| | - Hülya Serpil Kavuşan
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey
| | - Fatih Mehmet Yılmaz
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, Aydın, Turkey
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8
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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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9
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A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods. J Food Prot 2023; 86:100025. [PMID: 36916569 DOI: 10.1016/j.jfp.2022.100025] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 11/26/2022] [Accepted: 12/05/2022] [Indexed: 12/28/2022]
Abstract
As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends in the food industry suggest consumers are drawn to environmentally friendly alternatives and less synthetic chemical preservatives. Although the use of EOs has increased over the years, adverse effects have limited their use. This review aims to address the regulatory standards for EO usage in food, techniques for delivery of EOs, essential oils commonly used to control pathogens and molds, and advances with new active compounds that overcome sensory effects for meat products, fresh fruits and vegetables, fruit and vegetable juices, seafood, dairy products, and other products. This review will show adverse sensory effects can be overcome in various products by the use of edible coatings containing encapsulated EOs to facilitate the controlled release of EOs. Depending on the method of cooking, the food product has been shown to mask flavors associated with EOs. In addition, using active packaging materials can decrease the diffusion rate of the EOs, thus controlling undesirable flavor characteristics while still preserving or prolonging the shelf life of food. The use of encapsulation in packaging film can control the release of volatile or active ingredients. Further, use of EOs in the vapor phase allows for contact indirectly, and use of nanoemulsion, coating, and film wrap allows for the controlled release of the EOs. Research has also shown that combining EOs can prevent adverse sensory effects. Essential oils continue to serve as a very beneficial way of controlling undesirable microorganisms in food systems.
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10
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Tabanelli G, Barbieri F, Soglia F, Magnani R, Gardini G, Petracci M, Gardini F, Montanari C. Safety and technological issues of dry fermented sausages produced without nitrate and nitrite. Food Res Int 2022; 160:111685. [DOI: 10.1016/j.foodres.2022.111685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/26/2022]
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11
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Domínguez R, Lorenzo JM, Pateiro M, Munekata PES, Alves Dos Santos B, Basso Pinton M, Cichoski AJ, Bastianello Campagnol PC. Main animal fat replacers for the manufacture of healthy processed meat products. Crit Rev Food Sci Nutr 2022; 64:2513-2532. [PMID: 36123812 DOI: 10.1080/10408398.2022.2124397] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat products significantly influences their sensory properties, such as color, taste, and aroma. In addition, the physicochemical properties of fat decisively contribute to the texture of meat products, playing a fundamental role in improving the properties of viscosity, creaminess, chewiness, cohesiveness, and hardness. However, meat products' high animal fat content makes them detrimental to a healthy diet. Therefore, reducing the fat content of meat products is an urgent need, but it is a challenge for researchers and the meat industry. The fat reduction in meat products without compromising the product's quality and with minor impacts on the production costs is not a simple task. Thus, strategies to reduce the fat content of meat products should be studied with caution. During the last decades, several fat replacers were tested, but among all of them, the use of flours and fibers, hydrocolloids, mushrooms, and some animal proteins (such as whey and collagen) presented promising results. Additionally, multiple strategies to gel oils of vegetable origin are also a current topic of study, and these have certain advantages such as their appearance (attempts to imitate animal fat), while also improving the nutritional profile of the lipid fraction of the products meat. However, each of these fat substitutes has both advantages and limitations in their use, which will be discussed in subsequent sections. Therefore, due to the growing interest in this issue, this review focuses on the main substitutes for animal fat used in the production of meat products, offering detailed and updated information on the latest discoveries and advances in this area.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
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12
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Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Santiesteban-López NA, Gómez-Salazar JA, Santos EM, Campagnol PCB, Teixeira A, Lorenzo JM, Sosa-Morales ME, Domínguez R. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods 2022; 11:2613. [PMID: 36076798 PMCID: PMC9455744 DOI: 10.3390/foods11172613] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 12/03/2022] Open
Abstract
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.
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Affiliation(s)
| | - Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Eva M. Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42039, Mexico
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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14
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Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2480746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant (
) differences in lightness (
), redness (
), and yellowness (
) of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant (
) differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.
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15
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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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16
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Fadilah NQ, Jittmittraphap A, Leaungwutiwong P, Pripdeevech P, Dhanushka D, Mahidol C, Ruchirawat S, Kittakoop P. Virucidal Activity of Essential Oils From Citrus x aurantium L. Against Influenza A Virus H1N1:Limonene as a Potential Household Disinfectant Against Virus. Nat Prod Commun 2022. [DOI: 10.1177/1934578x211072713] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
This work explored the compositions of a crude extract of peels of Citrus x aurantium using a gas chromatography-mass spectrometry (GC-MS) technique. The crude extract of peels of C. × aurantium was analyzed by GC-MS revealing the presence of limonene as the major compound, accounting for 93.7% of the total. Virucidal activity of the oil of C. x aurantium peels against influenza A virus H1N1 was evaluated by the ASTM E1053-20 method. Moreover, the virucidal activity was also investigated of D-limonene, the major terpene in essential oils of C. x aurantium, and its enantiomer L-limonene. The essential oil of the C. x aurantium peels produced a log reduction of 1.9 to 2.0, accounting for 99% reduction of the virus, while D- and L-limonene exhibited virucidal activity with a log reduction of 3.70 to 4.32 at concentrations of 125 and 250.0 µg/mL, thus reducing the virus by 99.99%. Previous work found that D-limonene exhibited antiviral activity against herpes simplex virus, but L-limonene, an enantiomer of D-limonene, has never been reported for antiviral activity. This work demonstrates the antiviral activity of L-limonene for the first time. Moreover, this work suggests that concentrations of 0.0125% to 0.025% of either D- or L-limonene can possibly be used as a disinfectant against viruses, probably in the form of essential oil sprays, which may be useful disinfectants against the airborne transmission of viruses, such as influenza and COVID-19.
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Affiliation(s)
- Nurul Q. Fadilah
- Chulabhorn Graduate Institute, Program in Chemical Sciences, Chulabhorn Royal Academy, Bangkok, Thailand
| | | | | | | | - Darshana Dhanushka
- Chulabhorn Graduate Institute, Program in Chemical Sciences, Chulabhorn Royal Academy, Bangkok, Thailand
| | - Chulabhorn Mahidol
- Chulabhorn Graduate Institute, Program in Chemical Sciences, Chulabhorn Royal Academy, Bangkok, Thailand
- Chulabhorn Research Institute, Bangkok, Thailand
| | - Somsak Ruchirawat
- Chulabhorn Graduate Institute, Program in Chemical Sciences, Chulabhorn Royal Academy, Bangkok, Thailand
- Chulabhorn Research Institute, Bangkok, Thailand
- CHE, Ministry of Education, Bangkok, Thailand
| | - Prasat Kittakoop
- Chulabhorn Graduate Institute, Program in Chemical Sciences, Chulabhorn Royal Academy, Bangkok, Thailand
- Chulabhorn Research Institute, Bangkok, Thailand
- CHE, Ministry of Education, Bangkok, Thailand
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17
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Passos RSFT, Barreto BG, Leite JSF, Trevisan AB, Souza CO, Silva MCA, Cavalheiro CP. Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rafael Sepúlveda Fonsêca Trevisan Passos
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Brenno Guimarães Barreto
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Juliana Sant’Ana Falcão Leite
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Adrielle Bahiense Trevisan
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | | | - Mauricio Costa Alves Silva
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Carlos Pasqualin Cavalheiro
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
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18
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Okuskhanova E, Caporaso N, Yessimbekov Z, Assenova B, Smolnikova F, Rebezov M, Shariati MA, Usman Khan M, Thiruvengadam M. Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1950008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Eleonora Okuskhanova
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Nicola Caporaso
- Department of Agricultural and Food Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Zhanibek Yessimbekov
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Bahytkul Assenova
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Farida Smolnikova
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Maksim Rebezov
- V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation
- Prokhorov General Physics Institute of the Russian Academy of Science, Moscow, Russian Federation
| | - Mohammad Ali Shariati
- K.G. Razumovsky, Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation
| | - Muhammad Usman Khan
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muthu Thiruvengadam
- Department of Applied Bioscience, Konkuk University, Seoul, Republic of Korea
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19
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Domínguez R, Pateiro M, Munekata PES, McClements DJ, Lorenzo JM. Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products. Molecules 2021; 26:3984. [PMID: 34210093 PMCID: PMC8272106 DOI: 10.3390/molecules26133984] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/01/2022] Open
Abstract
The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, 100 Holdsworth Way, Amherst, MA 01003, USA
| | - 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; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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20
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Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications. Molecules 2021; 26:molecules26133880. [PMID: 34202027 PMCID: PMC8271956 DOI: 10.3390/molecules26133880] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 01/29/2023] Open
Abstract
At present, a wide variety of analytical methods is available to measure antioxidant capacity. However, this great diversity is not reflected in the analysis of meat and meat products, as there are a limited number of studies on determining this parameter in this complex food matrix. Despite this, and due to the interest in antioxidants that prevent oxidation reactions, the identification of antioxidants in meat and meat products is of special importance to the meat industry. For this reason, this review compiled the main antioxidant capacity assays employed in meat and meat products, to date, describing their foundations, and showing both their advantages and limitations. This review also looked at the different applications of antioxidant properties in meat and meat products. In this sense, the suitability of using these methodologies has been demonstrated in different investigations related to these foods.
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