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Wu R, Xie Y, Zhao L, Fu C, He W, Guo D, Xu W, Yi Y, Wang H. Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6799-6808. [PMID: 38568724 DOI: 10.1002/jsfa.13508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/24/2024] [Accepted: 03/25/2024] [Indexed: 04/17/2024]
Abstract
BACKGROUND Myoglobin (Mb) in duck meat is commonly over-oxidized when heated at high temperatures, which may worsen the color of the meat. Enhancing the oxidative stability of Mb is essential for improving the color of duck meat. Capsaicin and dihydrocapsaicin (CA-DI) in chili exhibit antioxidant properties. This study investigated the effects of CA-DI on the structure and oxidative damage of Mb by fluorescence spectroscopy, differential scanning calorimetry analysis and particle size in duck meat during heat treatment. RESULTS When the ratio of CA-DI to Mb was 10:1 g kg-1 and heat-treated for 36 min, oxymyoglobin significantly increased, and metmyoglobin significantly decreased compared with the control group (P < 0.05). In parallel, the carbonyl content of Mb in the CA-DI group decreased by 43.40 ± 0.10%, the sulfhydryl content increased by 188 ± 0.21%, and the free radical scavenging activity of Mb was significantly enhanced (P < 0.05). Moreover, the addition of CA-DI resulted in a significant decrease in the particle size of the Mb surface (P < 0.05). When the ratio of CA-DI to Mb was 10:1 g kg-1, CA-DI enhanced the thermal stability and significantly increased the thermal denaturation temperature of Mb. The molecular docking results indicated that hydrophobic interactions and hydrogen bonds were involved in the binding of CA-DI to Mb. CONCLUSION CA-DI could combine with Mb and improve the oxidation stability of Mb in duck meat. This suggested that CA-DI could be a potential natural antioxidant that improves the color of meat products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ruifang Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Yuqing Xie
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Lingling Zhao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Caiqi Fu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Wenjie He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Danjun Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Wei Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Yang Yi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Hongxun Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
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de Lima AF, Leite RHDL, Pereira MWF, Silva MRL, de Araújo TLAC, de Lima Júnior DM, Gomes MDNB, Lima PDO. Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef. Foods 2024; 13:1353. [PMID: 38731724 PMCID: PMC11083310 DOI: 10.3390/foods13091353] [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: 11/08/2023] [Revised: 12/05/2023] [Accepted: 12/08/2023] [Indexed: 05/13/2024] Open
Abstract
This study aimed to evaluate the influence of films based on chitosan and rosemary extract on the physicochemical, microbiological, and oxidative characteristics of beef. Refrigerated steaks of Longissimus dorsi were distributed in a factorial arrangement (4 × 4) into four treatments consisting of four edible films (control; chitosan; chitosan + 4% rosemary extract; and chitosan + 8% rosemary extract) and four days of aging (0, 2, 4, and 8 days). Incorporating 4% or 8% rosemary extract into the chitosan film improved the characteristics of the films in terms of moisture absorption and elasticity. The edible coatings with chitosan and rosemary extract and the different days of aging increased the tenderness and decreased the lipid oxidation of beef. In addition, the chitosan films containing rosemary extract increased the water-holding capacity and decreased the cooking losses of beef. The films containing 4% and 8% rosemary extract decreased the development of mesophilic and psychrotrophic bacteria and Staphylococcus ssp. in beef. We recommend incorporating 4% rosemary extract into chitosan-based coatings to preserve the quality of refrigerated beef.
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Affiliation(s)
- Allison F. de Lima
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Ricardo H. de L. Leite
- Department of Engineering and Technology, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil;
| | - Marília W. F. Pereira
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Maria R. L. Silva
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Thiago L. A. C. de Araújo
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Dorgival M. de Lima Júnior
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
| | - Marina de N. B. Gomes
- College of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande 79074-460, MS, Brazil
| | - Patrícia de O. Lima
- Department of Animal Sciences, Federal Rural University of the Semi-Arid, Francisco Mota Avenue, Mossoro 59625-900, RN, Brazil; (A.F.d.L.); (M.W.F.P.); (M.R.L.S.); (T.L.A.C.d.A.); (D.M.d.L.J.); (P.d.O.L.)
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Wang S, Li M, He B, Yong Y, Zhu J. Composite films of sodium alginate and konjac glucomannan incorporated with tea polyphenols for food preservation. Int J Biol Macromol 2023; 242:124732. [PMID: 37148940 DOI: 10.1016/j.ijbiomac.2023.124732] [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: 02/19/2023] [Revised: 04/15/2023] [Accepted: 04/30/2023] [Indexed: 05/08/2023]
Abstract
At present, food waste has become a serious issue and the use of petroleum-based food packaging films has resulted in a series of potential hazards. Therefore, more attention has been focused on the development of new food packaging materials. The polysaccharide-based composite film loaded with active substances considered to be an excellent preservative material. A novel packaging film based on sodium alginate and konjac glucomannan (SA-KGM) blended with tea polyphenols (TP) was prepared in the present study. The excellent microstructure of films was shown by atomic force microscopy (AFM). It was indicated by FTIR spectra that the components could interact with each other through hydrogen bonds, which was also confirmed by molecular docking simulation. Meanwhile, the mechanical properties, barrier property, oxidation property, antibacterial activity, and stability of the structure of the TP-SA-KGM film were significantly improved. The AFM images and results of molecular docking simulation indicated that TP could affect the cell wall of bacteria by acting with peptidoglycan. Finally, the film showed excellent preservation effects in both beef and apples, which suggested that TP-SA-KGM film could be a novel bioactive packaging material with wide application potential in food preservation.
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Affiliation(s)
- Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Mingyu Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Beibei He
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China.
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Meat quality, metabolic profile and antioxidant status of lambs fed on seedless grape pomace ( Vitis vinifera L.). ANNALS OF ANIMAL SCIENCE 2023. [DOI: 10.2478/aoas-2023-0011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
Abstract
This study was aiming to research the effect of the seedless grape pomace (GP) added to feed mixture on meat quality, metabolic profile, and antioxidant status of Merinolandschaf lambs. The 90 days old lambs in the control group (C, n=10) were fed feed mixture without GP while in experimental groups were fed with 10% (GP10, n=10) or 20% (GP20, n=10) of GP in feed mixture for 30 days. There was a significant increase in L*, a* values and hue angle as well as a decrease in b* values of lamb carcasses in GP10 and GP20 compared to C group. When lambs were fed GP glucose concentrations decreased, while non-esterified fatty acids (NEFA) and β-hydroxybutyrate (BHB) increased on the 30th day in GP10 and GP20 compared with C group. A significant increase in SOD activity on day 30 and GPx activity on day 15 in lambs’ blood of GP10 and GP20 compared with C group was determined. Also, an increase in DPPH in lamb GP10 and GP20 compared with C was determined. The obtained results of the meat quality, metabolic profile and antioxidant status parameters of lamb meat showed that the use of 10% GP in the diet is justified, while 20% of GP was questionable.
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Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat Meat. Animals (Basel) 2023; 13:ani13010172. [PMID: 36611780 PMCID: PMC9817876 DOI: 10.3390/ani13010172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023] Open
Abstract
The objective of this study was to evaluate the effect of feeding system on muscle fiber composition, antioxidant capacity, and nutritional and organoleptic traits of goat meat. Goats that grazed on flatland (whole area with about 0% inclination, FG group) and mountain range (whole area with about 40% inclination, MG group) were selected for the analysis. The results showed that grazing on flatland increased oxidized-twitch fiber percentage, the expression of the MyHC IIa gene (p < 0.001), the activity of glutathione peroxidase (GSH-Px) (p < 0.05), total antioxidant capacity (T-AOC) (p = 0.001), and radical scavenging ability (RSA) (p < 0.05); meanwhile, the MyHC IIb gene expression (p < 0.01) and malondialdehyde (MDA) content (p = 0.001) were decreased. Feeding system affected nutritional and organoleptic traits of goat meat, and grazing on flatland increased protein content, total content of monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), pH45min, a* value, and variety of volatile flavor compounds but decreased the content of saturated fatty acid (SFA), shear force, and b* value. In addition, the key flavor substances were screened using relative odor activity value (ROAV), including hexanal, heptanal, (E)-2-octenal, octanal, nonanal, decanal, (E)-2-nonenal, and 1-octen-3-ol. Among them, 1-octen-3-ol and (E)-2-nonenal were the most contributing flavor compounds in the FG and MG groups, respectively, providing distinctive odor to goat meat.
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CARDOSO MAP, VITAL ACP, MEDEIROS A, SARAIVA BR, PRADO IND. Goji berry effects on hamburger quality during refrigerated display time. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.68322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Ahmed RO, Ali A, Al-Tobasei R, Leeds T, Kenney B, Salem M. Weighted Single-Step GWAS Identifies Genes Influencing Fillet Color in Rainbow Trout. Genes (Basel) 2022; 13:genes13081331. [PMID: 35893068 PMCID: PMC9332390 DOI: 10.3390/genes13081331] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/22/2022] [Accepted: 07/23/2022] [Indexed: 02/04/2023] Open
Abstract
The visual appearance of the fish fillet is a significant determinant of consumers' purchase decisions. Depending on the rainbow trout diet, a uniform bright white or reddish/pink fillet color is desirable. Factors affecting fillet color are complex, ranging from the ability of live fish to accumulate carotenoids in the muscle to preharvest environmental conditions, early postmortem muscle metabolism, and storage conditions. Identifying genetic markers of fillet color is a desirable goal but a challenging task for the aquaculture industry. This study used weighted, single-step GWAS to explore the genetic basis of fillet color variation in rainbow trout. We identified several SNP windows explaining up to 3.5%, 2.5%, and 1.6% of the additive genetic variance for fillet redness, yellowness, and whiteness, respectively. SNPs are located within genes implicated in carotenoid metabolism (β,β-carotene 15,15'-dioxygenase, retinol dehydrogenase) and myoglobin homeostasis (ATP synthase subunit β, mitochondrial (ATP5F1B)). These genes are involved in processes that influence muscle pigmentation and postmortem flesh coloration. Other identified genes are involved in the maintenance of muscle structural integrity (kelch protein 41b (klh41b), collagen α-1(XXVIII) chain (COL28A1), and cathepsin K (CTSK)) and protection against lipid oxidation (peroxiredoxin, superoxide dismutase 2 (SOD2), sestrin-1, Ubiquitin carboxyl-terminal hydrolase-10 (USP10)). A-to-G single-nucleotide polymorphism in β,β-carotene 15,15'-dioxygenase, and USP10 result in isoleucine-to-valine and proline-to-leucine non-synonymous amino acid substitutions, respectively. Our observation confirms that fillet color is a complex trait regulated by many genes involved in carotenoid metabolism, myoglobin homeostasis, protection against lipid oxidation, and maintenance of muscle structural integrity. The significant SNPs identified in this study could be prioritized via genomic selection in breeding programs to improve fillet color in rainbow trout.
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Affiliation(s)
- Ridwan O. Ahmed
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA; (R.O.A.); (A.A.)
| | - Ali Ali
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA; (R.O.A.); (A.A.)
| | - Rafet Al-Tobasei
- Computational Science Program, Middle Tennessee State University, Murfreesboro, TN 37132, USA;
| | - Tim Leeds
- United States Department of Agriculture Kearneysville, National Center for Cool and Cold Water Aquaculture, Agricultural Research Service, Kearneysville, WV 25430, USA;
| | - Brett Kenney
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA;
| | - Mohamed Salem
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA; (R.O.A.); (A.A.)
- Correspondence:
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Broiler meat production as affected by dietary supplemental hydroxy-selenomethionine. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Antunović Z, Novoselec J, Klir Šalavardić Ž, Steiner Z, Šperanda M, Jakobek Barron L, Ronta M, Pavić V. Influence of Red Corn Rich in Anthocyanins on Productive Traits, Blood Metabolic Profile, and Antioxidative Status of Fattening Lambs. Animals (Basel) 2022; 12:612. [PMID: 35268182 PMCID: PMC8909645 DOI: 10.3390/ani12050612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 12/10/2022] Open
Abstract
In this study, we aimed to evaluate the effects of different proportions of red corn rich in anthocyanins on the diet of fattening lambs considering their productive traits, blood metabolic profile, and antioxidative status. The research was carried out with 30 Merinolandschaf lambs, 90 days old and weaned. The feed mixture for lambs (n = 10) of the control group contained yellow corn, while in the feed mixture of experimental group I (n = 10), yellow corn was replaced with red corn at 50% (RC50), and in experimental group II (n = 10), yellow corn was 100% replaced with red corn (RC100). An automatic three-part differential haematology analyser was used to determine haematological parameters in whole blood, and biochemical parameters were determined in blood serum using a biochemical analyser. A diet containing red corn did not affect productive traits or the majority of the examined parameters. However, higher blood haemoglobin content, increased aspartate aminotransferase and creatine kinase activity, and decreased glucose and non-esterified fatty acids concentrations were found in the serum of RC100 lambs. These results indicate a positive effect of red corn rich in anthocyanins on the metabolic profile without any changes in the productive traits of lambs.
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Affiliation(s)
- Zvonko Antunović
- Faculty of Agrobiotechnical Sciences Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia; (Z.A.); (J.N.); (Z.S.); (M.Š.); (M.R.)
| | - Josip Novoselec
- Faculty of Agrobiotechnical Sciences Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia; (Z.A.); (J.N.); (Z.S.); (M.Š.); (M.R.)
| | - Željka Klir Šalavardić
- Faculty of Agrobiotechnical Sciences Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia; (Z.A.); (J.N.); (Z.S.); (M.Š.); (M.R.)
| | - Zvonimir Steiner
- Faculty of Agrobiotechnical Sciences Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia; (Z.A.); (J.N.); (Z.S.); (M.Š.); (M.R.)
| | - Marcela Šperanda
- Faculty of Agrobiotechnical Sciences Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia; (Z.A.); (J.N.); (Z.S.); (M.Š.); (M.R.)
| | - Lidija Jakobek Barron
- Faculty of Food and Technology Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia;
| | - Mario Ronta
- Faculty of Agrobiotechnical Sciences Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia; (Z.A.); (J.N.); (Z.S.); (M.Š.); (M.R.)
| | - Valentina Pavić
- Department of Biology, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia;
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Teixeira VMC, da Silva RFG, Gonçalves OH, Pereira C, Barros L, Ferreira IC, Bona E, Leimann FV. Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112786] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Aksu Mİ, Turan E. Effects of lyophilized black carrot ( Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3514-3524. [PMID: 34366468 PMCID: PMC8292474 DOI: 10.1007/s13197-021-05044-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2021] [Accepted: 02/18/2021] [Indexed: 06/13/2023]
Abstract
UNLABELLED In the present study, firstly, various properties of lyophilized water extracts (LBCWE) produced from fresh black carrot were determined. LBCWE was observed to be a rich source of monomeric anthocyanins (1188.40 ± 17.38 mg C3G/100 g; n = 4) and phenolics (2733.83 ± 17.78 mg GAE/100 g, n = 4). Secondly, ground beef containing LBCWE (Control, 100, 200 and 300 ppm) and packaged in HiOx-MAP (80% O2 + 20% CO2) was evaluated in terms of lipid oxidation, metmyoglobin (MetMb), color, pH and microbial counts during storage at 2.0 ± 0.5 °C for 12 days. By increasing level of LBCWE, the pH, lipid oxidation, MetMb and microbial counts were decreased (P < 0.01). The LBCWE significantly affected the color and microbial count parameters (P < 0.01). The highest redness and lowest microbial growth during storage was in the 300 ppm LBCWE group (P < 0.05). On the 12th day of storage, Pseudomonas and Enterobactericeae decreased 1.24 log and 1.46 log units in this group according to control. The shelf life of ground beef can be extended by 3 days with MAP + 300 ppm extract application. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05044-1.
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Affiliation(s)
- Muhammet İrfan Aksu
- Faculty of Agriculture, Department of Food Engineering, Eskişehir Osmangazi University, 26160 Eskişehir, Turkey
| | - Emre Turan
- Faculty of Agriculture, Department of Food Engineering, Ordu University, 52200 Ordu, Turkey
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The Influence of Hempseed Cake on Production Traits, Metabolic Profile and Antioxidant Status of Merinolandschaf Lambs. ANNALS OF ANIMAL SCIENCE 2021. [DOI: 10.2478/aoas-2020-0107] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The aim of this study was to investigate the effect of hempseed cake on production traits, metabolic profile and antioxidant status of lambs. The research was conducted on 20 Merinolandschaf lambs of similar live body weight (24.03 kg ± 2.22 and 24.06 ± 1.84 kg in control and experimental group, respectively). The experiment started after the weaning of lambs at their average age of 70 days. Lambs were divided by gender (50% male: 50% female) and then allocated in two groups. The research lasted for 30 days during the fattening period. Lambs in the control group were fed with feed mixtures, where main protein source was soybean meal and extruded soybean (SB), while lambs in the experimental group were fed feed mixtures in which soybean was replaced by hempseed cake (HSC) at 12% of dry matter. Higher values of daily weight gain (P<0.05) compared to SB lambs were observed from days 15 to 30. HSC lambs showed no significant differences in hematology and biochemical blood parameters, except for lower (P<0.001) urea concentrations on days 15 and 30, as well as higher (P<0.05) Mg concentrations in serum on day 30. Hempseed cake in lambs’ diets did not influence (P>0.05) activity of the enzymes like AST, ALT, ALP, GGT and CK, as well as SOD and GPx enzymes, thus not affecting the antioxidant status of lambs’ blood. Concentrations of DHA and n-3 fatty acids were higher (P<0.05) in HSC group than in SB group. The present study confirmed that the inclusion of HSC as soybean replacement up to 12% in the lambs’ diet is justified when considering production traits, metabolic profile and antioxidant status of Merinolandschaf lambs.
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The mixture design threshold accepting algorithm for generating $$\varvec{D}$$-optimal designs of the mixture models. METRIKA 2021. [DOI: 10.1007/s00184-021-00832-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Multiple hurdle technology to improve microbial safety, quality and oxidative stability of refrigerated raw beef. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110529] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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15
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Lee SY, Lee DY, Kim OY, Kang HJ, Kim HS, Hur SJ. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products. Food Sci Anim Resour 2020; 40:863-880. [PMID: 33305273 PMCID: PMC7713766 DOI: 10.5851/kosfa.2020.e84] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/07/2022] Open
Abstract
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.
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Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - On You Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyeong Sang Kim
- School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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16
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Knowles SO, Grace ND, Rounce JR, Realini CE. Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine. Food Res Int 2020; 137:109655. [PMID: 33233234 DOI: 10.1016/j.foodres.2020.109655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 08/20/2020] [Accepted: 08/29/2020] [Indexed: 10/23/2022]
Abstract
Selenium (Se) as a co-factor of antioxidant enzymes is metabolically essential for animals. Its presence in muscle can improve the oxidative stability of meat and is a desirable nutrient for consumers. A novel approach to Se supplementation for meat-producing livestock was demonstrated in a 95-day study of young lambs. DL-selenomethionine (SeMet) was administered by subcutaneous injection at day 0 (3-4 weeks of age) and again at day 54. A Control group (n = 9) received carrier only, whilst Medium and High groups (n = 10) received graded levels of Se. Physicochemical attributes of meat quality and sensory characteristics were measured at 1, 3, 14 and 42 days of ageing (vacuum packaged at -1.5 °C), followed by instrumental colour measurements after 7 days of simulated retail display. There were no significant interactions between SeMet treatment and ageing. Muscle pH, drip and cooking losses, initial display colour and sensory evaluations by trained and consumer panels were unaffected by treatment. Smaller changes in colour during display were observed for the Medium group compared to Control (P < 0.05). The shorter range of ageing times improved meat tenderness however extended ageing decreased colour stability. SeMet markedly increased Se concentrations in muscle, blood, kidney and liver (P < 0.05), resulting in Se enriched meat without appreciable changes in meat quality.
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Affiliation(s)
- Scott O Knowles
- Food & Bio-based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand
| | | | - John R Rounce
- Food & Bio-based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand
| | - Carolina E Realini
- Food & Bio-based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand.
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17
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LOS PR, MARSON GV, DUTCOSKY SD, NOGUEIRA A, MARINHO MT, SIMÕES DRS. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.22518] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | - Alessandro NOGUEIRA
- Universidade Estadual de Ponta Grossa, Brasil; Universidade Estadual de Ponta Grossa, Brasil
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18
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Sohaib M, Zafar MS, Arshad MS, Nauman K, Malhi IY. Evaluation of Quality and Safety Attributes of Slaughtered Versus Dead Chicken Birds Meat. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2020. [DOI: 10.1590/1806-9061-2019-1201] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- M Sohaib
- University of Veterinary and Animal Sciences, Pakistan
| | - MS Zafar
- University of Veterinary and Animal Sciences, Pakistan
| | - MS Arshad
- Government College University, Pakistan
| | - K Nauman
- University of Veterinary and Animal Sciences, Pakistan
| | - IY Malhi
- University of Veterinary and Animal Sciences, Pakistan
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19
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Aslam MN, Sohaib M, Khan AU, Ali S, Amjad A, Ahmed S. Lipids Oxidative Stability and Microbial Shelf Life Quality of Licorice (Glycyrrhiza glabra L.) Extract Supplemented Chicken Patties. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2020. [DOI: 10.1590/1806-9061-2020-1316] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- MN Aslam
- University of Veterinary and Animal Sciences, Pakistan
| | - M Sohaib
- University of Veterinary and Animal Sciences, Pakistan
| | - AU Khan
- University of Veterinary and Animal Sciences, Pakistan
| | - S Ali
- University of Veterinary and Animal Sciences, Pakistan
| | - A Amjad
- Bahauddin Zakariya University, Pakistan
| | - S Ahmed
- Cholistan University of Veterinary and Animal Sciences, Pakistan
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20
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Extend Shelf-life of Vacuum-Packaged Herring Fish Fillets using Garlic and Ginger Extracts. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2019. [DOI: 10.22207/jpam.13.3.30] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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21
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Franklin MEE, Pushpadass HA, Kamaraj M, Muthurayappa M, Battula SN. Application of D‐optimal mixture design and fuzzy logic approach in the preparation of
chhana podo
(baked milk cake). J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13121] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Abd Hamid KH, Wan Yahaya WA, Mohd Saupy N‘AZ, Almajano MP, Mohd Azman NA. Semi‐refined carrageenan film incorporated with α‐tocopherol: Application in food model. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13937] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Wan Amnin Wan Yahaya
- Faculty of Chemical & Natural Resources Engineering Universiti Malaysia Pahang Kuantan Malaysia
| | | | - María Pilar Almajano
- Department of Chemical Engineering Technical University of Catalonia Barcelona Spain
| | - Nurul Aini Mohd Azman
- Faculty of Chemical & Natural Resources Engineering Universiti Malaysia Pahang Kuantan Malaysia
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23
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Nikoo M, Regenstein JM, Ahmadi Gavlighi H. Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods. Compr Rev Food Sci Food Saf 2018; 17:732-753. [PMID: 33350134 DOI: 10.1111/1541-4337.12346] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 02/26/2018] [Accepted: 02/26/2018] [Indexed: 12/19/2022]
Abstract
Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (-)-Epigallocatechin-3-gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram-positive and Gram-negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.
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Affiliation(s)
- Mehdi Nikoo
- the Dept. of Pathobiology and Quality Control, Artemia and Aquaculture Research Inst., Urmia Univ., Urmia, West Azerbaijan, 57561-51818, Iran
| | - Joe M Regenstein
- Dept. of Food Science, Cornell Univ., Ithaca, N.Y., 14853-7201, U.S.A
| | - Hassan Ahmadi Gavlighi
- Dept. of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares Univ., Tehran, 14115-336, Iran
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24
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Chen C, Yu Q, Han L, Zhang J, Guo Z. Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle. Anim Sci J 2018; 89:810-816. [DOI: 10.1111/asj.12993] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Accepted: 12/12/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Cheng Chen
- College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China
| | - Qunli Yu
- College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China
| | - Ling Han
- College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China
| | - Jiaying Zhang
- College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China
| | - Zhaobin Guo
- College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China
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25
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Luchese CL, Brum LFW, Piovesana A, Caetano K, Flôres SH. Bioactive Compounds Incorporation into the Production of Functional Biodegradable Films - A Review. ACTA ACUST UNITED AC 2017. [DOI: 10.1177/204124791700800402] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The bioactive compounds incorporation for the production of biodegradable food packagings comes as a viable and environmentally friendly substitute in order to improve the nutritional value as well as extend the shelf life of highly perishable food products. Moreover, the use of bioactive compounds has been directly associated with the promotion of health aspects; the ingestion of bioactive compounds is related with minimizing risks of some diseases such as hypertension, diabetes, and coronary heart diseases. Therefore, the present study carried out a review of the current scenario in the film's production with natural antioxidants addition. The prebiotics and probiotics compound addition in films properties produced were also discussed in this work. Additionally, the film biodegradation properties should also be taken into account for their right disposal in the environment. Some factors that can to affect the biodegradation process are the nature of the polymer, the interactions among the blend components, its crystallinity, and the environmental conditions (light, temperature, O2 concentrations; and humidity). Therefore, the evaluation of relationships between structure and the polymers biodegradability is the extreme importance.
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Affiliation(s)
- Cláudia Leites Luchese
- Departamento de Engenharia Química, Universidade Federal do Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I do Campus da Saúde, Porto Alegre, RS - CEP: 90035-007, Brasil
| | - Luis Fernando Wentz Brum
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Porto Alegre, RS -CEP: 91501-970, Brasil
| | - Alessandra Piovesana
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Porto Alegre, RS -CEP: 91501-970, Brasil
| | - Karine Caetano
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Porto Alegre, RS -CEP: 91501-970, Brasil
| | - Simone Hickmann Flôres
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Porto Alegre, RS -CEP: 91501-970, Brasil
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Arshad MS, Imran A, Nadeem MT, Sohaib M, Saeed F, Anjum FM, Kwon JH, Hussain S. Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants. Lipids Health Dis 2017; 16:108. [PMID: 28595582 PMCID: PMC5465442 DOI: 10.1186/s12944-017-0496-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Accepted: 05/24/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Current day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic acid on the quality characteristics, antioxidant status, fatty acid profile, and sensory attributes of chicken nuggets. METHODS Six types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with wheat germ oil (WGO), which is a rich natural source of α-tocopherol (AT), diet with added AT or α-lipoic acid (ALA), diet with a combination of either ALA and WGO (ALA + WGO) or ALA and synthetic AT (ALA + AT). ALA has great synergism with synthetic as well as natural AT (WGO). RESULTS The diet with WGO and ALA showed the best potential with respect to both antioxidant activity and total phenolic content. HPLC results revealed that the chicken nuggets made from WGO + ALA group showed maximum deposition of AT and ALA. The stability of the nuggets from control group was found to be significantly lower than that of nuggets from the WGO + ALA group. Total fatty acid content too was higher in the nuggets from this group. The poly unsaturated fatty acids (PUFA) were found to be higher in the nuggets from the groups fed with a combination of natural and synthetic antioxidants. CONCLUSION It is concluded that the combination of natural and synthetic antioxidants in the animal feed exerts a synergistic effect in enhancing the stability and quality of chicken nuggets.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan. .,School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea.
| | - Ali Imran
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Muhammad Tahir Nadeem
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Faqir Muhammad Anjum
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea
| | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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27
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López D, Márquez A, Gutiérrez-Cutiño M, Venegas-Yazigi D, Bustos R, Matiacevich S. Edible film with antioxidant capacity based on salmon gelatin and boldine. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.039] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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28
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Battisti R, Fronza N, Vargas Júnior Á, Silveira SMD, Damas MSP, Quadri MGN. Gelatin-coated paper with antimicrobial and antioxidant effect for beef packaging. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.01.009] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage. Lipids Health Dis 2017; 16:27. [PMID: 28143531 PMCID: PMC5286778 DOI: 10.1186/s12944-017-0426-5] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Accepted: 01/26/2017] [Indexed: 11/23/2022] Open
Abstract
Background Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antioxidants to enhance the oxidative stability and consumer acceptability of meat based products. The present study aimed to investigate the influence of directly added quercetin dihydrate in combination with α-tocopherol on oxidative stability, color characteristics, total carbonyls and flavor volatile compounds in chicken meat patties. Methods Considering the preliminary studies, 3 levels of quercetin dihdrate @ 25, 50 and 100 mg/kg meat in combination with α-tocopherol at the rate 100 and 200 mg/kg meat were added to develop chicken meat patties and were stored at refrigeration temperature for 7 days. The oxidative stability of the antioxidant treated patties was determined by measuring malonaldehydes using TBARS and total carbonyls assay. The color (Lightness, redness and yellowness) of the patties was determined by using Konica Minolta Color Meter. Moreover, the volatile compounds were measured through gas chromatography at various storage intervals. Results The results elucidated that quercetin dehydrate inclusion at the rate of 50 mg/kg meat as well as particularly 100 mg/kg meat decreased the oxidation by reducing generation of malonaldehydes and total carbonyls in treated patties. Highest value for TBARS at initiation of storage was reported in (T0) as 1.93 ± 0.02 whereas lowest were reported in T6 and T5 as 0.37 ± 0.01 and 0.38 ± 0.03 that were increased to 3.47 ± 0.14, 0.90 ± 0.05 and 0.94 ± 0.34 at the completion of storage. Moreover, the lowest carbonyls also reported in T6 and the values at various storage intervals (1st, 3rd and 7th) were as 0.59 ± 0.025, 0.77 ± 0.015 and 1.02 ± 0.031, respectively. The antioxidants inclusion also inhibited volatile flavoring compounds particularly aldehydes like hexanal and pentanal in a dose dependent manner (p ≤ 0.05). Lowest hexanal values reported in T6 as 2488 ± 103 followed by T4 (3701 ± 111) at the start of the trial whereas highest in T0 (control) as 54,768 ± 431 that were increased to 9569 ± 607, 112,550 ± 897 and 359,826 ± 1285, correspondingly. The hexanal, as a critical indicator for the determination of volatiles in meat based products, was decreased with the addition of antioxidants and its highest values were reported in control group. Conclusions Quercetin dihydrate addition along with alpha tocopherol is a pragmatic choice to improve oxidative storability and volatile flavor compounds in cooked meat patties. The data obtained will help meat processor to better develop antioxidant enriched formulations to augment oxidative stability and quality of processed meat products.
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Carrasco-Del Amor AM, Aguayo E, Collado-González J, Guy A, Galano JM, Durand T, Gil-Izquierdo Á. Impact of packaging atmosphere, storage and processing conditions on the generation of phytoprostanes as quality processing compounds in almond kernels. Food Chem 2016; 211:869-75. [DOI: 10.1016/j.foodchem.2016.05.132] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 05/16/2016] [Accepted: 05/20/2016] [Indexed: 12/30/2022]
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Blanco-Lizarazo CM, Arjona-Roman J, Llorente-Bousquets A, Sotelo-Díaz I. Changes in Myofibrillar and Sarcoplasmic Proteins in Salami Processing Added withLactobacillus Sakei/Staphylococcus CarnosusAccording to Modulated Differential Scanning Calorimetry and the Color Profile. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12330] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - JoséLuis Arjona-Roman
- Engineering and Technology Department, Faculty of Advanced Studies Cuautitlan; National Autonomous University of Mexico (UNAM); Mexico
| | - Adriana Llorente-Bousquets
- Engineering and Technology Department, Faculty of Advanced Studies Cuautitlan; National Autonomous University of Mexico (UNAM); Mexico
| | - Indira Sotelo-Díaz
- EICEA, Agroindustrial Process Research Group, Universidad de La Sabana; Colombia
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Lima CBD, Racanicci AMC, Oliveira GR, Migotto DL, Amador SA, Souza TCD, Tanure CBGS, Vieira A. Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog.) and Copaiba (Copaifera Langsdorffii) Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2015. [DOI: 10.1590/1516-635xspecialissuenutrition-poultryfeedingadditives047-056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | - SA Amador
- University of Brasília (UnB), Brazil
| | | | | | - A Vieira
- University of Brasília (UnB), Brazil
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Sohaib M, Butt MS, Anjum FM, Khan MI, Shahid M. Augmentation of Oxidative Stability, Descriptive Sensory Attributes and Quality of Meat Nuggets from Broilers by Dietary Quercetin and ALPHA-Tocopherol Regimens. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12614] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammad Sohaib
- Department of Food Science, Nutrition and Home Economics; Government College University; 38000 Faisalabad Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology; University of Agriculture; 38040 Faisalabad Pakistan
| | - Faqir Muhammad Anjum
- Department of Food Science, Nutrition and Home Economics; Government College University; 38000 Faisalabad Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology; University of Agriculture; 38040 Faisalabad Pakistan
| | - Muhammad Shahid
- Department of Biochemistry; University of Agriculture; Faisalabad Pakistan
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Lipid stability, antioxidant potential and fatty acid composition of broilers breast meat as influenced by quercetin in combination with α-tocopherol enriched diets. Lipids Health Dis 2015; 14:61. [PMID: 26104386 PMCID: PMC4479351 DOI: 10.1186/s12944-015-0058-6] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2015] [Accepted: 06/12/2015] [Indexed: 11/23/2022] Open
Abstract
Background Dietary supplementation of antioxidants is a vital route to affect the oxidative stability and fatty acid profile of broiler meat. The supplementation of feed with antioxidants decreases degradation of lipids in muscles thereby enhances meat stability. Methods The present study was carried out to investigate the influence of dietary quercetin in combination with α-tocopherol on growth performance, antioxidant potential, lipid stability and fatty acid composition in breast meat of birds. Accordingly, one day old 300 Hubbard strain male broiler birds were given three levels of quercetin @100, 200 and 300 mg/kg feed in combination with α-tocopherol @150, 225 and 300 mg/kg feed. The resultant meat was subjected to antioxidant assay, lipid stability, quantification of antioxidants followed by fatty acid profile of broiler breast meat. Results The results explicated that feed treatments imparted momentous effect on gain in weight, and feed conversion efficiency however, intake of feed in birds affected non-momentously. The highest weight gain recorded in T9 as 2374.67 & 2388 g/bird followed by T8 & T6 2350 & 2353.33 and 2293.33 & 2307 g/bird, respectively whilst the lowest in T0 as 1992.67 & 1999 g/bird during the experimental year 2013 and 2014. The results regarding antioxidant potential revealed that among treatments, T9 exhibited highest values for total phenolic contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) & ferric reducing antioxidant power assay (FRAP) i.e. 158.70 ± 0.84 mg GAE/100 g, 82.40 ± 0.93 % and 682 ± 2.11 μmol/Fe+2/g, respectively as compared to T0 104.27 ± 1.64 mg GAE/100 g, 54.71 ± 0.64 % and 542.67 ± 1.74 μmol/Fe+2 /g of meat, correspondingly. The TBARS assay indicated that malondialdehydes production in meat increased during storage however, antioxidants deposition varied significantly among treatments. Fatty acid compositional analysis revealed that addition of quercetin with α-tocopherol in the bird’s diet decreased the fatty acid generation particularly saturated fatty acids. Conclusion Conclusively, dietary supplementation of quercetin along with α-tocopherol improves growth performance, antioxidant capacity, stability of lipids and fatty acid composition in breast meat of birds.
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Chen C, Han L, Yu QL, Li RR. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. CANADIAN JOURNAL OF ANIMAL SCIENCE 2015. [DOI: 10.4141/cjas-2014-129] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Chen, C., Han, L., Yu, Q.-L. and Li, R.-R. 2015. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. Can. J. Anim. Sci. 95: 189–195. The objective of the present study was to analyze the effect of pasture or grain on color stability and antioxidant capacity of M. longissimus lumborum (LL) from pasture-fed (PF) or grain-fed (GF) yaks. The color stability and metmyoglobin percentage (MetMb%) were determined during 9 d of aerobic refrigerated storage. The antioxidant capacity was estimated by the total phenolics content, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Compared with the GF group, the LL from the PF group showed significantly (P<0.05) higher redness (a* values), with lower decline rate in a* values (P<0.05) over 1 to 7 d of refrigerated storage. The LL from the PF group had a significantly (P<0.05) lower metmyoglobin accumulation rate. At the end of storage, the muscle's MetMb% of the PF and GF group were 46.33 and 56.66%, respectively. The PF group showed significantly higher total phenolics content (+23.94%; P<0.05) in muscles, resulting in greater TEAC and FRAP, which were 24.81 and 3.99% higher than the GF group (P<0.05), respectively. In conclusion, the pasture enhanced antioxidant capacity of yak meat and contributed to improve the meat color stability.
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Affiliation(s)
- Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
| | - Qun-Li Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
| | - Ru-Ren Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
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Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors. Meat Sci 2015; 103:54-60. [DOI: 10.1016/j.meatsci.2014.12.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Revised: 12/10/2014] [Accepted: 12/31/2014] [Indexed: 11/20/2022]
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Dogan M, Aktar T, Toker OS, Tatlisu NB. Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.917662] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Munekata PES, Calomeni AV, Rodrigues CEC, Fávaro-Trindade CS, Alencar SM, Trindade MA. Peanut skin extract reduces lipid oxidation in cooked chicken patties. Poult Sci 2015; 94:442-6. [PMID: 25681473 DOI: 10.3382/ps/pev005] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The objectives of this study were to evaluate the antioxidant capacity of peanut skin extract and its effect on the color and lipid oxidation of cooked chicken patties over 15 d of refrigerated storage. The extract was obtained using 80% ethanol and evaluated in terms of total phenolic content, reducing power based on the ferric reducing ability of plasma (FRAP) reagent, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. The patties were made with ground thigh fillets, chicken skin, and 2% salt. They were homogenized and divided into the following two groups: a control treatment without antioxidants and a peanut skin treatment with 70 mg gallic acid equivalent (GAE)/kg per patty. Analyses of the fatty acid profiles, instrumental colors (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) were performed on d 1, 8, and 15 of storage at 1±1ºC. The peanut skin extract resulted in a phenolic content of 32.6±0.7 mg GAE/g dry skin, an antioxidant activity (FRAP) of 26.5±0.8 6 μmol Trolox equivalent/g dry skin, and an efficient concentration (EC50) of 46.5 μg/mL. The total unsaturated fatty acid was approximately 73%, and 39% of this fatty acid content was monounsaturated. The peanut skin extract slowed the decrease in the a* values (P<0.05) but reduced the L* and b* values compared to the control samples during storage (P<0.05). Lipid oxidation was minimized by the peanut skin extract (P<0.05), which resulted in a maximum value of 0.97 malondialdehyde (MDA)/kg compared to values that were close 19 mg MDA/kg patties in the control sample at the end of storage period. Thus, it can be concluded that although peanut skin extract causes little color change, it can be applied as a natural antioxidant to cooked chicken patties because it efficiently inhibits lipid oxidation in this product during refrigerated storage.
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Affiliation(s)
- P E S Munekata
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil
| | - A V Calomeni
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil
| | - C E C Rodrigues
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil
| | - C S Fávaro-Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil
| | - S M Alencar
- Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, 11 Pádua Dias Ave, 13.418-900, Piracicaba, SP, Brazil
| | - M A Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, SP, Brazil
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Realini C, Guàrdia M, Díaz I, García-Regueiro J, Arnau J. Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition. Meat Sci 2015; 99:18-24. [DOI: 10.1016/j.meatsci.2014.08.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Revised: 08/01/2014] [Accepted: 08/14/2014] [Indexed: 11/24/2022]
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Azizkhani M, Tooryan F. Antioxidant and Antimicrobial Activities of Rosemary Extract, Mint Extract and a Mixture of Tocopherols in Beef Sausage during Storage at 4C. J Food Saf 2014. [DOI: 10.1111/jfs.12166] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Maryam Azizkhani
- Department of Food Hygiene; Faculty of Veterinary Medicine; Amol University of Special Modern Technologies; Amol 46168-49767 Iran
| | - Fahimeh Tooryan
- Department of Food Hygiene; Faculty of Veterinary Medicine; Amol University of Special Modern Technologies; Amol 46168-49767 Iran
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Active and intelligent packaging systems for a modern society. Meat Sci 2014; 98:404-19. [PMID: 25034453 DOI: 10.1016/j.meatsci.2014.06.031] [Citation(s) in RCA: 228] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 01/31/2023]
Abstract
Active and intelligent packaging systems are continuously evolving in response to growing challenges from a modern society. This article reviews: (1) the different categories of active and intelligent packaging concepts and currently available commercial applications, (2) latest packaging research trends and innovations, and (3) the growth perspectives of the active and intelligent packaging market. Active packaging aiming at extending shelf life or improving safety while maintaining quality is progressing towards the incorporation of natural active agents into more sustainable packaging materials. Intelligent packaging systems which monitor the condition of the packed food or its environment are progressing towards more cost-effective, convenient and integrated systems to provide innovative packaging solutions. Market growth is expected for active packaging with leading shares for moisture absorbers, oxygen scavengers, microwave susceptors and antimicrobial packaging. The market for intelligent packaging is also promising with strong gains for time-temperature indicator labels and advancements in the integration of intelligent concepts into packaging materials.
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Li JH, Miao J, Wu JL, Chen SF, Zhang QQ. Preparation and characterization of active gelatin-based films incorporated with natural antioxidants. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.015] [Citation(s) in RCA: 186] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Dogan M, Ersoz NB, Toker OS, Kaya Y, Canıyılmaz E. Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2063-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Price A, Díaz P, Bañón S, Garrido MD. Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals. FOOD SCI TECHNOL INT 2013; 19:427-38. [DOI: 10.1177/1082013212455345] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of grape seed and green tea extracts was compared with effect of sodium ascorbate on bacterial spoilage, lipid stability and sensory quality in cooked pork meatballs during refrigerated storage. Meatballs were stored at 4 ℃ in aerobic packaging for 0, 4, 8, 12 and 16 days under retail display conditions. Lipid oxidation was evaluated as thiobarbituric acid reactive substances, volatile compounds and cholesterol oxidation products. Colour stability was assessed through CIELab parameters. Microbiological spoilage was determined through total viable, mould and yeast and coliform counts. The samples containing green tea and grape seed extracts showed lower levels of thiobarbituric acid reacting substances, major volatile compounds and microbiological counts than the samples with sodium ascorbate. Formation of cholesterol oxidation products was also inhibited to a greater extent. Colour of meatballs and pork meatballs was not affected by refrigerated storage; however, the addition of extracts provided brown shades. The addition of antioxidants did not modify the sensory attributes except for the colour. Green tea and grape seed extracts were more effective than sodium ascorbate at preventing lipid oxidation.
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Mu H, Gao H, Chen H, Tao F, Fang X, Ge L. A nanosised oxygen scavenger: Preparation and antioxidant application to roasted sunflower seeds and walnuts. Food Chem 2013; 136:245-50. [DOI: 10.1016/j.foodchem.2012.07.121] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2012] [Revised: 07/25/2012] [Accepted: 07/31/2012] [Indexed: 10/28/2022]
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Bonilla J, Atarés L, Vargas M, Chiralt A. Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.05.034] [Citation(s) in RCA: 105] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Toker OS, Dogan M, Canıyılmaz E, Ersöz NB, Kaya Y. The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0787-8] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Vuong QV, Stathopoulos CE, Nguyen MH, Golding JB, Roach PD. Isolation of Green Tea Catechins and Their Utilization in the Food Industry. FOOD REVIEWS INTERNATIONAL 2011. [DOI: 10.1080/87559129.2011.563397] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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49
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Weiss J, Gibis M, Schuh V, Salminen H. Advances in ingredient and processing systems for meat and meat products. Meat Sci 2010; 86:196-213. [PMID: 20619800 DOI: 10.1016/j.meatsci.2010.05.008] [Citation(s) in RCA: 261] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2010] [Revised: 04/30/2010] [Accepted: 05/06/2010] [Indexed: 11/15/2022]
Abstract
Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material "meat" more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.
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Affiliation(s)
- Jochen Weiss
- Department of Food Structure and Functionality, University of Hohenheim, Stuttgart, Germany.
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