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Mehta D, Kuksal K, Yadav K, Kumar Yadav S, Zhang Y, Hariram Nile S. Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies. ULTRASONICS SONOCHEMISTRY 2024; 108:106975. [PMID: 38945052 PMCID: PMC11261438 DOI: 10.1016/j.ultsonch.2024.106975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 06/22/2024] [Accepted: 06/26/2024] [Indexed: 07/02/2024]
Abstract
The study aimed to extract and encapsulate betalain pigment from prickly pear (Opuntia ficus-indica) using ultrasound-assisted extraction and eco-friendly glycerol. Subsequent analysis encompassed assessing its thermal stability, shelf-life, bio-accessibility, and biological properties. The process optimization employed Response Surface Methodology (RSM), focusing on glycerol concentration (20-50 %), sample to solvent ratio (1:10-1:20), temperature (30-60 °C), and time (10-30 min). Optimal conditions were determined as 23.15 % glycerol, 1:10 sample to solvent ratio, 10.43 min treatment time, and 31.15 °C temperature. Under these conditions, betalain content reached 858.28 mg/L with a 93.76 % encapsulation efficiency. Thermal stability tests (80-180 °C; 30 & 60 min) showed degradation of betalain with higher temperatures and longer durations, affecting the visual aspect (ΔE) of the pigment. Encapsulated betalain exhibited favorable shelf stability, with optimal storage life of 404.27 days at 4 °C in amber conditions, compared to 271.99 days at 4 °C without amber, 141.92 days at 25 °C without amber, and 134.22 days at 25 °C with amber. Bio-accessibility of encapsulated betalain was significantly higher (2.05 ± 0.03 %) than conventionally extracted pigment (1.03 ± 0.09 %). The encapsulated pigment displayed strong anti-inflammatory properties in dosages of 2-20 µL, with no cytotoxic effects. Additionally, incorporation into gummies was successful and visually approved by sensory panellists. Glycerol proved to be a green encapsulating agent for betalain, offering high shelf life and bio-accessibility, making it suitable for food industry applications. The encapsulated pigment demonstrated robust thermal stability and shelf life, making it suitable for food industry applications. This study highlights glycerol's potential as a sustainable alternative for natural pigment extraction.
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Affiliation(s)
- Deepak Mehta
- Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India
| | - Kritika Kuksal
- Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India
| | - Kamlendra Yadav
- Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India
| | - Sudesh Kumar Yadav
- Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, 176061
| | - Yuqin Zhang
- College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian, 350122, PR China
| | - Shivraj Hariram Nile
- Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India.
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2
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Awad AM, Kumar P, Ismail‐Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Overview of plant extracts as natural preservatives in meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16796] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Pavan Kumar
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Livestock Products Technology College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University Ludhiana India
| | - Mohammad Rashedi Ismail‐Fitry
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia UPM Serdang Malaysia
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Awis Qurni Sazili
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
- Halal Product Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
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3
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Grispoldi L, Ianni F, Blasi F, Pollini L, Crotti S, Cruciani D, Cenci-Goga BT, Cossignani L. Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami. Antioxidants (Basel) 2022; 11:1221. [PMID: 35883713 PMCID: PMC9311962 DOI: 10.3390/antiox11071221] [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: 05/31/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 02/01/2023] Open
Abstract
Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP showed valuable antioxidant activity, due to the presence of phenolic compounds (8.56 mg gallic acid equivalents/g), including quercetin-3-O-galactoside, quercetin-3-O-arabinofuranoside, and phloridzin. Dried AP, at 7% and 14%, was added to pork meat to produce Italian salami, then subjected to 25 days of ripening. Physicochemical, colorimetric and microbiological analyses were carried out at days 0, 5, 11, 19 and 25, while nutritional and sensory evaluations were performed at the end of the ripening. The overall acceptability was slightly higher for 7% AP compared to 14% AP sample, and generally the replacement of a percentage of meat with apple pomace allowed the production of salami with sensory properties comparable to those obtained with classic recipes. The improved fibre and phenol content, together with the lower fat and calories, represent the most interesting characteristics of fortified salami. The results confirm that the addition of AP represents a valid approach to adding healthy compounds to salami.
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Affiliation(s)
- Luca Grispoldi
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy;
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Luna Pollini
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Silvia Crotti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy; (S.C.); (D.C.)
| | - Deborah Cruciani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy; (S.C.); (D.C.)
| | | | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
- Center for Perinatal and Reproductive Medicine, University of Perugia, Santa Maria della Misericordia University Hospital, 06132 Perugia, Italy
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4
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Daniloski D, D'Cunha NM, Speer H, McKune AJ, Alexopoulos N, Panagiotakos DB, Petkoska AT, Naumovski N. Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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5
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Shahiri Tabarestani P, Kashiri M, Maghsoudlou Y, Shahiri Tabarestani H, Ghorbani M. Effect of
Opuntia
pulp as a clean label ingredient on techno‐functional properties of meat‐free burger. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Mahboobeh Kashiri
- Gorgan University of Agricultural Sciences and Natural Resources Gorgan Golestan Iran
| | - Yahya Maghsoudlou
- Gorgan University of Agricultural Sciences and Natural Resources Gorgan Golestan Iran
| | | | - Mohammad Ghorbani
- Gorgan University of Agricultural Sciences and Natural Resources Gorgan Golestan Iran
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6
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Zhang Y, Wu X, Huang C, Zhang Z, Gao W. Isolation and identification of pigments from oyster mushrooms with black, yellow and pink caps. Food Chem 2022; 372:131171. [PMID: 34601416 DOI: 10.1016/j.foodchem.2021.131171] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 09/14/2021] [Accepted: 09/15/2021] [Indexed: 12/28/2022]
Abstract
The genus Pleurotus, namely oyster mushroom, is widely cultivated and consumed worldwide. Cap color is an important commercial trait for oyster mushroom. Diverse color is determined by various pigment constituents. However, the pigments of oyster mushrooms are still ambiguous. In this study, we extracted and identified pigments of oyster mushroom species with black, yellow and pink cap color. The extracted pigments appearing the three color types correspondingly to the cap color, which were all identified as melanin using a panel of spectroscopic and physical/imaging techniques. Nevertheless, HPLC and elemental analysis indicated that the melanin in oyster mushrooms was actually a mixture of eumelanin and phaeomelanin. Differences in the quantities and relative proportions of eumelanin and phaeomelanin resulted in the color variation in oyster mushroom caps. Electron microscopy studies showed that the melanin units are likely located in the cell wall, as reported in other fungi. The pigments in oyster mushrooms with three different cap color were extracted and identified for the first time in this study, which provided fundamental knowledge for future studies on the mechanism of color formation in mushrooms.
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Affiliation(s)
- Yan Zhang
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Microbial Resources, Ministry of Agriculture and Rural Affairs, Beijing, China; Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xiangli Wu
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Microbial Resources, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chenyang Huang
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Microbial Resources, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zehua Zhang
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Microbial Resources, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Wei Gao
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Microbial Resources, Ministry of Agriculture and Rural Affairs, Beijing, China.
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Dilucia F, Lacivita V, Nobile MAD, Conte A. Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach. Foods 2021; 10:foods10091972. [PMID: 34574081 PMCID: PMC8464677 DOI: 10.3390/foods10091972] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/20/2021] [Accepted: 08/21/2021] [Indexed: 11/23/2022] Open
Abstract
This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (Opuntia ficus-indica) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food additives to slow down the growth of the main spoilage microorganisms of fresh cod fish burgers. The proportion between peel and pulp powder was such as to respect the zero-waste concept. The antibacterial activity of the peel and pulp in proper proportion was first assessed by means of an in vitro test against target microorganisms. Then, the active powder was added at three concentrations (i.e., 2.5 g, 7.5 g, and 12.5 g) to cod fish burgers to assess its effectiveness in slowing down the microbial and sensory quality decay of burgers stored at 4 °C. The results from the in vitro test showed that both the peel and pulp were effective in delaying microbial growth. The subsequent storability test substantially confirmed the in vitro test results. In fact, a significant reduction in growth rate of the main fish spoilage microorganisms (i.e., Pseudomonas spp., psychrotrophic bacteria, and psychrotolerant and heat-labile aerobic bacteria) was observed during 16 days of refrigerated storage. As expected, the antimicrobial effectiveness of powder increased as its concentration increased. Surprisingly, its addition did not affect the sensory quality of fish. Moreover, it was proven that this active powder can improve the fish sensory quality during the storage period.
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8
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Gonçalves LA, Lorenzo JM, Trindade MA. Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review. Foods 2021; 10:1469. [PMID: 34201960 PMCID: PMC8306866 DOI: 10.3390/foods10071469] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/17/2021] [Accepted: 06/21/2021] [Indexed: 11/16/2022] Open
Abstract
The use of antimicrobials in meat products is essential for maintaining microbiological stability. The reformulation by substituting synthetic additives for natural ones is an alternative to provide cleaner label products. Therefore, this work performed a literature search about extracts from fruits and agro-industrial waste with antimicrobial activity that can be applied in meat products. Jabuticaba waste extracts are excellent sources of anthocyanins with antimicrobial and pigmentation potential, capable of being applied in meat products such as fresh sausage, without compromising sensory attributes. Residue from grapes is rich in antimicrobial phytochemicals, mainly catechins, epicatechins, gallic acid and procyanidins. Extracts from different grape by-products and cultivars showed inhibition of Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157: H7 and other bacterial strains. Antimicrobial effects against L. monocytogenes, Bacillus cereus, S. aureus and E. coli O157: H7 were identified in Opuntia extracts. In addition, its application in hamburgers reduced (p < 0.05) aerobic mesophilic bacteria, Enterobacteriaceae and Pseudomonas sp. counts, and at a concentration of 2.5%, improved the microbiological stability of salami without causing sensory and texture changes. These data reinforce the possibility of substituting synthetic preservatives for natural versions, a growing trend that requires researching effective concentrations to maintain the sensory and technological properties.
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Affiliation(s)
- Leticia Aline Gonçalves
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, Pirassununga 13635-90, São Paulo, Brazil;
| | - José M. Lorenzo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N-4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Marco Antonio Trindade
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, Pirassununga 13635-90, São Paulo, Brazil;
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9
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Estévez M. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Sci 2021; 181:108610. [PMID: 34147961 DOI: 10.1016/j.meatsci.2021.108610] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 12/19/2022]
Abstract
The number of articles devoted to study the effect of "natural antioxidants" on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.
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Affiliation(s)
- M Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, University of Extremadura, 10003 Cáceres, Spain.
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10
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Manzoor M, Singh J, Gani A, Noor N. Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives. Food Chem 2021; 362:130141. [PMID: 34091168 DOI: 10.1016/j.foodchem.2021.130141] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 05/11/2021] [Accepted: 05/16/2021] [Indexed: 01/17/2023]
Abstract
Color is the prime attribute with a large impact on consumers' perception, selection, and acceptance of foods. However, the belief in bio-safety protocols, health benefits, and the nutritional importance of food colors had focused the attention of the scientific community across the globe towards natural colorants that serve to replace their synthetic toxic counterparts. Moreover, multi-disciplinary applications of greener extraction techniques and their hyphenated counterparts for selective extraction of bioactive compounds is a hot topic focusing on process intensification, waste valorization, and retention of highly stable bioactive pigments from natural sources. In this article, we have reviewed available literature to provide all possible information on various aspects of natural colorants, including their sources, photochemistry and associated biological activities explored under in-vitro and in-vivo animal and human studies. However a particular focus is given on innovative technological approaches for the effective extraction of natural colors for nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Mehnaza Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India.
| | - Jagmohan Singh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Nairah Noor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India
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11
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Jardim AMDRF, Santos HRB, Alves HKMN, Ferreira-Silva SL, Souza LSBD, Araújo Júnior GDN, Souza MDS, Araújo GGLD, Souza CAAD, Silva TGFD. Genotypic differences relative photochemical activity, inorganic and organic solutes and yield performance in clones of the forage cactus under semi-arid environment. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 162:421-430. [PMID: 33740681 DOI: 10.1016/j.plaphy.2021.03.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 03/07/2021] [Indexed: 06/12/2023]
Abstract
Plants with the crassulacean acid metabolism commonly present good adaptation to arid and semi-arid environments, but it highly depends on the type of species. In this study, chlorophyll fluorescence, the concentration of inorganic and organic solutes and the productive performance were evaluated along with their relationships in different clones of the genera Opuntia and Nopalea. The experiment was conducted from 2016 to 2018. Four clones of genus Opuntia were evaluated: 'Orelha de Elefante Mexicana' (OEM), 'Orelha de Elefante Africana' (OEA), V19 and F8; and two clones of genus Nopalea: 'IPA Sertânia' and 'Miúda'. The experiment was arranged in a randomised block design, with six treatments and three replications. The following parameters were measured when harvesting: initial, maximum and variable fluorescence; the quantum yield of PSII (Fv/Fm); light-induction curves of the photochemical parameters (ΔF/Fm', qP, NPQ and ETR); the chlorophyll and carotenoid content; carbohydrates; the sodium (Na+) and potassium (K+) content; morphometry; and dry matter accumulation. The values for the effective quantum yield of PSII (ΔF/Fm') and the alterations in photochemical quenching were higher in the OEM clone (P < 0.05). There was a difference between clones for non-photochemical quenching, with the F8 clone having the highest values. The Fv/Fm was 0.87 for the OEM. 'IPA Sertânia' obtained the greatest Chl a/b, and the highest values for carbohydrate concentration were found in the OEA clone. The OEM clone showed the greatest accumulation of K+, in addition to a higher cladode area index and greater dry matter accumulation. The results of this study show the high physiological tolerance of the forage cactus to a semi-arid environment, which varies according to the clone.
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Affiliation(s)
- Alexandre Maniçoba da Rosa Ferraz Jardim
- Department of Agricultural Engineering, Federal Rural University of Pernambuco, Dom Manoel de Medeiros avenue, s/n, 52171-900, Dois Irmãos, Recife, Pernambuco, Brazil; Postgraduate Program in Plant Production, Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Gregório Ferraz Nogueira avenue, s/n, 56909-535, Serra Talhada, Pernambuco, Brazil.
| | - Hugo Rafael Bentzen Santos
- Postgraduate Program in Plant Production, Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Gregório Ferraz Nogueira avenue, s/n, 56909-535, Serra Talhada, Pernambuco, Brazil.
| | - Hygor Kristoph Muniz Nunes Alves
- Department of Agricultural Engineering, Federal Rural University of Pernambuco, Dom Manoel de Medeiros avenue, s/n, 52171-900, Dois Irmãos, Recife, Pernambuco, Brazil.
| | - Sérgio Luiz Ferreira-Silva
- Postgraduate Program in Plant Production, Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Gregório Ferraz Nogueira avenue, s/n, 56909-535, Serra Talhada, Pernambuco, Brazil.
| | - Luciana Sandra Bastos de Souza
- Postgraduate Program in Plant Production, Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Gregório Ferraz Nogueira avenue, s/n, 56909-535, Serra Talhada, Pernambuco, Brazil.
| | - George do Nascimento Araújo Júnior
- Department of Agricultural Engineering, Federal Rural University of Pernambuco, Dom Manoel de Medeiros avenue, s/n, 52171-900, Dois Irmãos, Recife, Pernambuco, Brazil.
| | - Marcondes de Sá Souza
- Department of Agronomy, Federal Rural University of Pernambuco, Dom Manoel de Medeiros avenue, s/n, 52171-900, Dois Irmãos, Recife, Pernambuco, Brazil.
| | - Gherman Garcia Leal de Araújo
- Brazilian Agricultural Research Corporation, EMBRAPA Semiarid, Highway BR-428, Km 152, s/n, Countryside, 56302-970, Petrolina, Pernambuco, Brazil.
| | - Carlos André Alves de Souza
- Department of Agricultural Engineering, Federal Rural University of Pernambuco, Dom Manoel de Medeiros avenue, s/n, 52171-900, Dois Irmãos, Recife, Pernambuco, Brazil.
| | - Thieres George Freire da Silva
- Department of Agricultural Engineering, Federal Rural University of Pernambuco, Dom Manoel de Medeiros avenue, s/n, 52171-900, Dois Irmãos, Recife, Pernambuco, Brazil; Postgraduate Program in Plant Production, Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Gregório Ferraz Nogueira avenue, s/n, 56909-535, Serra Talhada, Pernambuco, Brazil.
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12
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Velasco-Arango VA, Hleap-Zapata JI, Ordóñez-Santos LE. Nitrite reduction in beef burger using papaya ( Carica papaya L.) epicarp. FOOD SCI TECHNOL INT 2020; 27:344-352. [PMID: 32954799 DOI: 10.1177/1082013220959976] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Current pressure on the need to reduce nitrite content in meat products without affecting sensory properties such as color requires research for the development of healthy foods and the improvement of the quality of life of human beings. Fruit by-products are an important source of bioactive compounds, which can be used as natural additives in food processing. The objective of this study was to evaluate papaya epicarp flour as a natural ingredient in nitrite reduction of beef burger. Papaya epicarp samples after lyophilized were ground. A composite central design and a response surface methodology were used in order to analyze the process variables (nitrite and papaya epicarp flour concentrations) on the color of the beef burger. Response variables were carotenoid fractions and CIEL*a*b*. The optimal color-maximizing nitrite/flour ratio in beef burger was found corresponding to 150 mg/kg nitrite/40 mg/kg flour, where the maximum values for β-cryptoxanthin, zeaxanthin, and lycopene were 0.451, 0.447, and 0.251 mg/100 g of sample, respectively, together with the lower value of L* (64.38). This study showed the agro-industrial potential of papaya epicarp flour to reduce nitrite concentrations in this food, in addition, the valuation of this by-product could bring economic and environmental benefits.
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Affiliation(s)
- Viviana Andrea Velasco-Arango
- Departamento de Ingeniería, Facultad de Ingeniería y Administración, Universidad Nacional de Colombia-Sede Palmira, Palmira, Colombia
| | - José Igor Hleap-Zapata
- Departamento de Ingeniería, Facultad de Ingeniería y Administración, Universidad Nacional de Colombia-Sede Palmira, Palmira, Colombia
| | - Luis Eduardo Ordóñez-Santos
- Departamento de Ingeniería, Facultad de Ingeniería y Administración, Universidad Nacional de Colombia-Sede Palmira, Palmira, Colombia
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13
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Kalogianni AI, Lazou T, Bossis I, Gelasakis AI. Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods 2020; 9:E794. [PMID: 32560249 PMCID: PMC7353591 DOI: 10.3390/foods9060794] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/06/2020] [Accepted: 06/12/2020] [Indexed: 12/19/2022] Open
Abstract
Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.
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Affiliation(s)
- Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin—Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Ioannis Bossis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
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Ramírez-Rodríguez Y, Martínez-Huélamo M, Pedraza-Chaverri J, Ramírez V, Martínez-Tagüeña N, Trujillo J. Ethnobotanical, nutritional and medicinal properties of Mexican drylands Cactaceae Fruits: Recent findings and research opportunities. Food Chem 2020; 312:126073. [DOI: 10.1016/j.foodchem.2019.126073] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 12/14/2019] [Accepted: 12/16/2019] [Indexed: 12/16/2022]
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15
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Jaberi R, Kaban G, Kaya M. The effect of barberry (
Berberis vulgaris
L.) extract on the physicochemical properties, sensory characteristics, and volatile compounds of chicken frankfurters. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14501] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Rahimeh Jaberi
- Faculty of Agriculture, Department of Food Engineering Atatürk University Erzurum Turkey
| | - Güzin Kaban
- Faculty of Agriculture, Department of Food Engineering Atatürk University Erzurum Turkey
| | - Mükerrem Kaya
- Faculty of Agriculture, Department of Food Engineering Atatürk University Erzurum Turkey
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16
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Parafati L, Palmeri R, Trippa D, Restuccia C, Fallico B. Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract. Front Microbiol 2019; 10:1760. [PMID: 31447807 PMCID: PMC6696893 DOI: 10.3389/fmicb.2019.01760] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 07/16/2019] [Indexed: 11/29/2022] Open
Abstract
Beef burger patties are a very perishable food product with a maximum shelf life of 3 days at 4°C, due to a fast decrease of quality parameters and microbial growth. Although some additives listed in the Regulation EU 601 (2014) are allowed in fresh minced beef and meat preparations with antioxidant functionality, no additive with antimicrobial activity is permitted. In this study, a prickly pear extract (PPE) was added to beef burger patty formulations both by direct application and encapsulation in alginate beads. Beef burger patties were evaluated during refrigerated storage (up to 8 days at 4°C) in terms of microbial quality, pH, texture, and color variation. At the end of storage, burger samples incorporating PPE and encapsulated PPE showed significantly (p < 0.05) lower values of mesophilic bacteria, Enterobacteriaceae, and Pseudomonas spp. when compared to control samples added with sterile distilled water (SDW) or encapsulated SDW. Samples added with encapsulated PPE showed the smallest variations of color a* values (red) during the considered storage period, followed by samples added with PPE, suggesting a protective effect of the extract toward the myoglobin oxidation process. In addition, textural parameters (hardness, cohesiveness, and springiness) reached the highest levels, after 8 days of storage, in burger samples added both with PPE and encapsulated PPE, supporting the potentiality of PPE, encapsulated or not into alginate beads, to be used as a natural preservative of beef burger patty formulations for maintaining quality parameters.
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Affiliation(s)
- Lucia Parafati
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Rosa Palmeri
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Daniela Trippa
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Cristina Restuccia
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Biagio Fallico
- Di3A - Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
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17
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Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef. Food Chem Toxicol 2018; 118:355-360. [DOI: 10.1016/j.fct.2018.05.044] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 04/24/2018] [Accepted: 05/18/2018] [Indexed: 11/22/2022]
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