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Sarmiento-García A, Olgun O, Kilinç G, Sevim B, Gökmen SA. Reuse of vegetable wastes in animal feed: the influence of red beet powder supplementation on performance, egg quality, and antioxidant capacity of layer quails. Trop Anim Health Prod 2023; 55:153. [PMID: 37022523 PMCID: PMC10079744 DOI: 10.1007/s11250-023-03556-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Accepted: 03/29/2023] [Indexed: 04/07/2023]
Abstract
The survey was carried out to establish the impact of red beet powder (RBP) on performance parameters and egg quality in laying quails. One twenty hundred (120) female laying quails aged 22 weeks were randomly assigned into five groups of 4 females each, and six replicates. Treatments diets were formed by adding 0, 0.2, 0.4, 0.6, and 0.8% RBP to the basal diet. The dietary inclusion of RBP did not affect performance parameters and egg production (P > 0.05) except feed conversion ratio, which was quadratically affected (P < 0.05). The feed conversion ratio was improved in the 0.4% group with concerning control. The inclusion of RBP did not modify the yolk color (L*, a*, b*) or egg quality (P > 0.05). However, the yolk index showed the highest value (P < 0.05) in quails fed 0.2% RBP. Free radical scavenging capacity (DPPH) of the yolk decreased (P < 0.05) when RBP levels increased above 0.6%. In contrast, the 0.6% RBP group had the highest level of thiobarbituric acid reactive substances (TBARS). Data from the present study provide valuable information to include RBP as an ingredient without affecting performance and egg production. It is an interesting option within the framework of the circular economy and of reusing vegetable products to use this ingredient in animal feed.
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Affiliation(s)
- Ainhoa Sarmiento-García
- Área de Producción Animal, Departamento de Construcción Y Agronomía, Facultad de Ciencias Agrarias Y Ambientales, Universidad de Salamanca, 37007, Salamanca, Spain.
| | - Osman Olgun
- Department of Animal Science, Faculty of Agriculture, Selcuk University, 42130, Selcuklu, Konya, Türkiye
| | - Gözde Kilinç
- Department of Food Processing, Suluova Vocational Schools, Amasya University, 05500, Amasya, Türkiye
| | - Behlül Sevim
- Eskil Vocational School, Aksaray University, 68800, Aksaray, Türkiye
| | - Seyit Ahmet Gökmen
- Department of Animal Science, Faculty of Agriculture, Selcuk University, 42130, Selcuklu, Konya, Türkiye
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Barkaoui S, Madureira J, Boudhrioua N, Cabo Verde S. Berries: effects on health, preservation methods, and uses in functional foods: a review. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04257-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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Dietary Protected Sodium Butyrate and/or Olive Leaf and Grape-Based By-Product Supplementation Modifies Productive Performance, Antioxidant Status and Meat Quality in Broilers. Antioxidants (Basel) 2023; 12:antiox12010201. [PMID: 36671062 PMCID: PMC9854548 DOI: 10.3390/antiox12010201] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/11/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023] Open
Abstract
To meet the demand for chicken meat production, new additives that promote growth and health without adverse effects on meat quality are being investigated. This study was conducted to investigate the effect of protected sodium butyrate (PSB) (0 vs. 2 g/kg), an olive leaf and grape-based by-product (OLG-mix), or a combined supplementation of PSB and OLG-mix on productive performance, antioxidant status, carcass, and meat quality in broilers. PSB improved performance parameters with greater effect in the initial phase. Both, PSB and OLG-mix increased the plasma superoxide dismutase (SOD); however, PSB supplementation was more effective to delay the lipid oxidation of meat from the initial day of storage. OLG-mix produced meat with greater color intensity, b* value and lesser drip losses than PSB. The combination of PSB + OLG-mix did not produce more marked effects that the individual administration; except to control the oxidation of meat. Linear and positive correlations between antioxidant enzymes and weight gain were observed. Significant linear and negative relationships were quantified between plasma SOD and meat lipid oxidation according to dietary treatment. Therefore, the present study would be a first approximation to the possibilities for predicting growth range and meat quality through the evaluation of the blood oxidative status.
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4
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The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage. Foods 2022; 11:foods11152180. [PMID: 35892766 PMCID: PMC9331956 DOI: 10.3390/foods11152180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/12/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023] Open
Abstract
This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature and the quality of the meat was evaluated on the 0, 3rd, 6th, and 9th day. The natural mass loss during storage, the pH as well as the lipid oxidation were evaluated by thiobarbituric acid-reactive substance (TBARS) method. GC was used to determine the amount of fatty acids and e-nose, based on ultrafast gas chromatography, was used for the determination of volatile organic compounds in beef patties before and after the storage. The highest mass loss during refrigerated storage was observed in the control beef patties, while the berry pomace absorbed water and reduced the loss. The pomace additive influenced the decrease in the patties pH during the storage. Berry pomace can be very effective in relation to lipid oxidation, and as little as 1% of berry pomace influenced the decrease in the TBAR’s values in the patties stored for nine days by 3.06 and 2.42 times, depending on the pomace compared to the control patties. The use of berry pomace in meat products can reduce lipid oxidation, increase their fiber content and act as a thickener, as well as contribute to the usage of agri-food by-products.
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Ferysiuk K, Wójciak KM, Trząskowska M. Fortification of low‐nitrite canned pork with willow herb (
Epilobium angustifolium
L.). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Karolina Ferysiuk
- Department of Animal Food Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Street 20‐704 Lublin Poland
| | - Karolina M. Wójciak
- Department of Animal Food Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Street 20‐704 Lublin Poland
| | - Monika Trząskowska
- Institute of Human Nutrition Sciences Department of Food Gastronomy and Food Hygiene Chair of Food Hygiene and Quality Management Warsaw University of Life Sciences SGGW Nowoursynowska 159c 02‐776 Warsaw Poland
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Zang E, Jiang L, Cui H, Li X, Yan Y, Liu Q, Chen Z, Li M. Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Erhuan Zang
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Linlin Jiang
- Department of Pharmacy, Inner Mongolia Medical University, Hohhot, Inner Mongolia, China
| | - Hongwei Cui
- Clinical research center, The Affiliated Hospital of Inner Mongolia Medical University/Key Laboratory of Medical Cell Biology of Inner Mongolia Autonomous Region, Hohhot, Inner Mongolia, China
| | - Xing Li
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Yumei Yan
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Qian Liu
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Ziwei Chen
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
| | - Minhui Li
- Department of Pharmacy, Baotou Medical College, Baotou, Inner Mongolia, China
- Department of Pharmacy, Inner Mongolia Medical University, Hohhot, Inner Mongolia, China
- Pharmaceutical Laboratory, Inner Mongolia Hospital of Traditional Chinese Medicine, Hohhot, Inner Mongolia, China
- Inner Mongolia Institute of Traditional Chinese and Mongolian Medicine, Hohhot, Inner Mongolia, China
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, Inner Mongolia, China
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Punia Bangar S, Singh A, Chaudhary V, Sharma N, Lorenzo JM. Beetroot as a novel ingredient for its versatile food applications. Crit Rev Food Sci Nutr 2022; 63:8403-8427. [PMID: 35333666 DOI: 10.1080/10408398.2022.2055529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing water-soluble pigments betalains. Beetroot is an exquisite cradle of nutrients, including proteins, sucrose, carbohydrates, vitamins (B complex and vitamin C), minerals, fiber. They also contain an appreciable amount of phenolic compounds and antioxidants such as coumarins, carotenoids, sesquiterpenoids, triterpenes, flavonoids (astragalin, tiliroside, rhamnocitrin, kaempferol, rhamnetin). Recent studies evidenced that beetroot consumption had favorable physiological benefits, leading to improved cardiovascular diseases, hypertension, diabetes, cancer, hepatic steatosis, liver damage, etc. This review gives insights into developing beetroot as a potential and novel ingredient for versatile food applications and the latest research conducted worldwide. The phytochemical diversity of beetroot makes them potential sources of nutraceutical compounds from which functional foods can be obtained. The article aimed to comprehensively collate some of the vital information published on beetroot incurred in the agri-food sector and a comprehensive review detailing the potentiality of tapping bioactive compounds in the entire agriculture-based food sector.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA
| | - Arashdeep Singh
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Nitya Sharma
- Food Customization Research Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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8
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Shawky EM, Elgindi MR, Ibrahim HA, Baky MH. The potential and outgoing trends in traditional, phytochemical, economical, and ethnopharmacological importance of family Onagraceae: A comprehensive review. JOURNAL OF ETHNOPHARMACOLOGY 2021; 281:114450. [PMID: 34314807 DOI: 10.1016/j.jep.2021.114450] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 07/04/2021] [Accepted: 07/23/2021] [Indexed: 06/13/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The Onagraceae is a widely distributed family of flowering plants comprises about 17 genera and more than 650 species of herbs, shrubs, and trees. Onagraceae also common as willowherb family or evening primrose family is divided into two subfamilies; Ludwigioideae (mainly genus; Ludwigia) and Onagroideae. Family Onagraceae is characterized by its numerous traditional uses as treatment of hormonal imbalances, urinary system ailments, prostate health maintenance, and antimicrobial effects. AIM OF THE STUDY This review aims to introduce a holistic overview on the phytochemical composition, economical importance and ethnopharmacological value of different species of family Onagraceae. MATERIALS AND METHODS Literature review was performed using different data bases such as PubMed, Web of Science, Google Scholar and Reaxys searching for articles focused on phytochemical composition, bioactivity and ethnopharmacological history of Onagraceae species. RESULTS Different species of Onagraceae were reported to have a great variety of phytochemicals including flavonoids, tannins, phenolic acids, triterpenoids, saponins, and volatile/fixed oils. Onagraceae exhibited several health benefits and pharmacological activities including anti-inflammatory, antiarthritic and analgesic, antioxidant, cytotoxic, antidiabetic, and antimicrobial. CONCLUSIONS Family Onagraceae is an extremely important family with diverse phytochemical composition which enriches their pharmacological importance and hence it's commercial and economical value.
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Affiliation(s)
- Enas M Shawky
- Department of Pharmacognosy, Faculty of Pharmacy, Egyptian Russian University. Badr City, 11829, Cairo, Egypt
| | - Mohamed R Elgindi
- Department of Pharmacognosy, Faculty of Pharmacy, Helwan University, Cairo, Egypt
| | - Haitham A Ibrahim
- Department of Pharmacognosy, Faculty of Pharmacy, Helwan University, Cairo, Egypt
| | - Mostafa H Baky
- Department of Pharmacognosy, Faculty of Pharmacy, Egyptian Russian University. Badr City, 11829, Cairo, Egypt.
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9
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Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.092] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Red Beetroot. A Potential Source of Natural Additives for the Meat Industry. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238340] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner.
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11
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Chin K, Kim GH, Kim HE. Controlling Ingredients for Healthier Meat Products: Clean Label. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Many ingredients are incorporated in the manufacture of meat products. Some of them are necessary to improve flavor, taste, and texture of meat products. However, excessive addition of processing ingredients such as fat, sodium, and other curing agents might cause health problems such as obesity, diabetes, and chronic diseases. Therefore, it is recommended that the minimum amount necessary of these ingredients be incorporated in the manufacture of meat products. This review summarizes minimum levels of key ingredients for the manufacture of meat products with maximum palatability. Functional ingredients that should be added in the process of meat products are also discussed. Thus, the reduction of undesirable ingredients and the addition of functional ingredients could be achieved to develop healthier meat products for consumers.
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Affiliation(s)
- Koo Chin
- Chonnam National University Animal Science
| | | | - Ha Eun Kim
- Chonnam National University Animal Science
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12
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Peiretti PG, Gai F, Zorzi M, Aigotti R, Medana C. The effect of blueberry pomace on the oxidative stability and cooking properties of pork patties during chilled storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14520] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
| | - Francesco Gai
- Institute of Science of Food Production National Research Council Grugliasco Italy
| | - Michael Zorzi
- Department of Molecular Biotechnology and Health Sciences University of Turin Turin Italy
| | - Riccardo Aigotti
- Department of Molecular Biotechnology and Health Sciences University of Turin Turin Italy
| | - Claudio Medana
- Department of Molecular Biotechnology and Health Sciences University of Turin Turin Italy
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13
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Lourenço SC, Moldão-Martins M, Alves VD. Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications. Molecules 2019; 24:E4132. [PMID: 31731614 PMCID: PMC6891691 DOI: 10.3390/molecules24224132] [Citation(s) in RCA: 350] [Impact Index Per Article: 70.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 02/07/2023] Open
Abstract
In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.
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Affiliation(s)
| | | | - Vítor D. Alves
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
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14
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Mancini S, Paci G, Dal Bosco A, Mattioli S, Preziuso G. Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03264-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Mizi L, Cofrades S, Bou R, Pintado T, López-Caballero M, Zaidi F, Jiménez-Colmenero F. Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.04.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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16
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Mikołajczak B, Fornal E, Montowska M. LC⁻Q⁻TOF⁻MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers. Molecules 2018; 24:molecules24010018. [PMID: 30577579 PMCID: PMC6337087 DOI: 10.3390/molecules24010018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 12/19/2018] [Accepted: 12/20/2018] [Indexed: 01/14/2023] Open
Abstract
Beef burgers are a popular food choice, due to their taste and convenience. The extensive range of beef burgers with different flavours currently offered on the market is adding to their growing consumption. This study detected and identified specific non-meat proteins and peptide markers originating from functional preparations, i.e., powdered mixes of protein additives and spices, used as meat substitutes in the production of ready-to-cook beef burgers. Twenty-eight soy proteins, including isoforms (nine milk-, three pea- and one beetroot-specific protein) were found concurrently with a set of peptide markers unique to soy glycinin and β-conglycinin, pea vicilin and provicilin, milk αS1-casein, β-lactoglobulin, as well as beetroot elongation factor 2. Soy and beetroot proteins and peptides were observed in all burgers containing additives. Milk and pea proteins were included in powdered mixes but were not detected in burgers, indicating that their content was below the limit of detection. The study demonstrates that the proposed method can be implemented to analyse protein additives in cooked burgers; however, the presence of low amounts of additives, below 1–2%, should be further confirmed by using a more sensitive triple quadrupole instrument.
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Affiliation(s)
- Beata Mikołajczak
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, Poznań, 60-624, Poland.
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, Lublin, 20-090, Poland.
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, Poznań, 60-624, Poland.
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17
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Galanakis CM. Phenols recovered from olive mill wastewater as additives in meat products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.010] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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18
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Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D. Berries extracts as natural antioxidants in meat products: A review. Food Res Int 2017; 106:1095-1104. [PMID: 29579903 DOI: 10.1016/j.foodres.2017.12.005] [Citation(s) in RCA: 217] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 12/02/2017] [Accepted: 12/02/2017] [Indexed: 01/21/2023]
Abstract
The aim was to evaluate antioxidants from berries as replacement food additives for inhibition of lipid and protein oxidation in meat and meat products, since meats are highly susceptible to oxidation. Oxidation can be delayed/retarded by synthetic antioxidants with phenolic structures (e.g. butylated hydroxytoluene). However, new natural alternatives are needed for synthetic antioxidants due to the controversy regarding their possible negative health effects and consumers' demand for more 'natural' food additives. Berries are a good source of phenolic compounds, especially anthocyanins, which can be used as the potential alternative. Reviewed berries included bearberry (Arctostaphylos sp.), blueberry (Vaccinium sp.), blackberry (Rubus sp.), blackcurrant (Ribes nigrum), cranberry (Vaccinium sp.), cloudberry (Rubus chamaemorus), strawberry (Fragaria ananassa), and grape berries (Vitis sp.). Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products. Their extracts have antioxidant polyphenols with health benefits that are useful for stabilizing meat products.
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Affiliation(s)
- José Manuel Lorenzo
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Mirian Pateiro
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Rubén Domínguez
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Daniel Franco
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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19
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Xiong YL. Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols. Ann N Y Acad Sci 2017; 1398:37-46. [DOI: 10.1111/nyas.13368] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 03/29/2017] [Accepted: 04/06/2017] [Indexed: 01/01/2023]
Affiliation(s)
- Youling L. Xiong
- Department of Animal and Food Sciences University of Kentucky Lexington Kentucky
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20
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Kryževičūtė N, Jaime I, Diez AM, Rovira J, Venskutonis PR. Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13460] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nora Kryževičūtė
- Department of Food Science and Technology; Kaunas University of Technology; Radvilėnų Road, 19 Kaunas LT-50254 Lithuania
| | - Isabel Jaime
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n Burgos 09001 Spain
| | - Ana M. Diez
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n Burgos 09001 Spain
| | - Jordi Rovira
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n Burgos 09001 Spain
| | - Petras Rimantas Venskutonis
- Department of Food Science and Technology; Kaunas University of Technology; Radvilėnų Road, 19 Kaunas LT-50254 Lithuania
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Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Sci 2016; 120:107-117. [DOI: 10.1016/j.meatsci.2016.04.005] [Citation(s) in RCA: 195] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 04/05/2016] [Accepted: 04/06/2016] [Indexed: 12/14/2022]
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Mancini S, Preziuso G, Paci G. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking. WORLD RABBIT SCIENCE 2016. [DOI: 10.4995/wrs.2016.4207] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P<0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>
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Muzolf-Panek M, Waśkiewicz A, Kowalski R, Konieczny P. The Effect of Blueberries on the Oxidative Stability of Pork Meatloaf During Chilled Storage. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12668] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Małgorzata Muzolf-Panek
- Department of Food Quality Management; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Agnieszka Waśkiewicz
- Department of Chemistry; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Ryszard Kowalski
- Department of Meat Product Technology; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Piotr Konieczny
- Department of Food Quality Management; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
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Kaškonienė V, Maruška A, Akuņeca I, Stankevičius M, Ragažinskienė O, Bartkuvienė V, Kornyšova O, Briedis V, Ugenskienė R. Screening of antioxidant activity and volatile compounds composition of Chamerion angustifolium (L.) Holub ecotypes grown in Lithuania. Nat Prod Res 2015. [DOI: 10.1080/14786419.2015.1058792] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Vilma Kaškonienė
- Faculty of Natural Sciences, Department of Biology, Vytautas Magnus University, Kaunas, Lithuania
| | - Audrius Maruška
- Faculty of Natural Sciences, Department of Biology, Vytautas Magnus University, Kaunas, Lithuania
| | - Ieva Akuņeca
- Faculty of Natural Sciences, Department of Biology, Vytautas Magnus University, Kaunas, Lithuania
| | - Mantas Stankevičius
- Faculty of Natural Sciences, Department of Biology, Vytautas Magnus University, Kaunas, Lithuania
| | - Ona Ragažinskienė
- Sector of Medicinal Plants, Kaunas Botanical Garden of Vytautas Magnus University, Kaunas, Lithuania
| | - Violeta Bartkuvienė
- Faculty of Natural Sciences, Department of Biology, Vytautas Magnus University, Kaunas, Lithuania
| | - Olga Kornyšova
- Faculty of Natural Sciences, Department of Biology, Vytautas Magnus University, Kaunas, Lithuania
| | - Vitalis Briedis
- Faculty of Pharmacy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Rasa Ugenskienė
- Institute of Oncology, Lithuanian University of Health Sciences, Kaunas, Lithuania
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Dellarosa N, Laghi L, Martinsdóttir E, Jónsdóttir R, Sveinsdóttir K. Enrichment of convenience seafood with omega-3 and seaweed extracts: Effect on lipid oxidation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products. Meat Sci 2014; 98:569-73. [DOI: 10.1016/j.meatsci.2014.06.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2013] [Revised: 04/09/2014] [Accepted: 06/14/2014] [Indexed: 11/17/2022]
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Hygreeva D, Pandey M, Radhakrishna K. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Sci 2014; 98:47-57. [DOI: 10.1016/j.meatsci.2014.04.006] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Revised: 04/15/2014] [Accepted: 04/23/2014] [Indexed: 01/02/2023]
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Joseph S, Chatli MK, Biswas AK, Sahoo J. Efficacy of pink guava pulp as an antioxidant in raw pork emulsion. Journal of Food Science and Technology 2014; 51:1492-500. [PMID: 25114339 DOI: 10.1007/s13197-012-0668-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2012] [Accepted: 02/17/2012] [Indexed: 10/28/2022]
Abstract
Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. The antioxidant potential of pink guava pulp (PGP) was evaluated at different levels (0%; C, 5.0%; T-1, 7.5%; T-2 and 10.0%; T-3) in the raw pork emulsion during refrigerated storage of 9 days under aerobic packaging. Lycopene and β-carotene contents increased (P < 0.05) with PGP levels. The redness (a*) increased (P < 0.05), whereas L*decreased (P < 0.05) with the incorporation of PGP. The visual colour and odour scores were greater (P < 0.05) in PGP-treated products than control. Percent metmyoglobin formation was greater (P < 0.05) in the control than PGP-treated products, and increased (P < 0.05) during storage in all the treatments. Overall, peroxide value, thiobarbituric acid reactive substances and free fatty acid values were lower (P < 0.05) in PGP-treated raw emulsion than control throughout storage period. Our results indicated that pink guava pulp can be utilized as antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.
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Affiliation(s)
- Serlene Joseph
- Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Manish K Chatli
- Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Ashim K Biswas
- Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Jhari Sahoo
- Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
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Damerau A, Moisio T, Partanen R, Forssell P, Lampi AM, Piironen V. Interfacial protein engineering for spray-dried emulsions – Part II: Oxidative stability. Food Chem 2014; 144:57-64. [DOI: 10.1016/j.foodchem.2013.04.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 03/25/2013] [Accepted: 04/02/2013] [Indexed: 10/26/2022]
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Cando D, Morcuende D, Utrera M, Estévez M. Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2152-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Lien TF, Liao CM, Lin KJ. Effects of supplemental Chinese traditional herbal medicine complex on the growth performance, carcass characteristics, and meat quality of male Holstein calves. JOURNAL OF APPLIED ANIMAL RESEARCH 2013. [DOI: 10.1080/09712119.2013.842478] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Castro-Vargas HI, Benelli P, Ferreira SR, Parada-Alfonso F. Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat. J Supercrit Fluids 2013. [DOI: 10.1016/j.supflu.2012.10.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Modaressi M, Shahsavari R, Ahmadi F, Rahimi-Nasrabadi M, Abiri R, Mikaeli A, Batoli H. The Evaluation of Antibacterial, Antifungal and Antioxidant Activity of Methanolic Extract of Mindium Laevigatum (Vent.) Rech. F., From Central Part of Iran. Jundishapur J Nat Pharm Prod 2013. [DOI: 10.17795/jjnpp-7730] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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The Evaluation of Antibacterial, Antifungal and Antioxidant Activity of Methanolic Extract of Mindium Laevigatum (Vent.) Rech. F., From Central Part of Iran. Jundishapur J Nat Pharm Prod 2013. [DOI: 10.5812/jjnpp.7730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Modaressi M, Shahsavari R, Ahmadi F, Rahimi-Nasrabadi M, Abiri R, Mikaeli A, Batoli H. The evaluation of antibacterial, antifungal and antioxidant activity of methanolic extract of mindium laevigatum (vent.) rech. F., from central part of iran. Jundishapur J Nat Pharm Prod 2013; 8:34-40. [PMID: 24624184 PMCID: PMC3941880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2012] [Revised: 12/02/2012] [Accepted: 12/09/2012] [Indexed: 10/26/2022] Open
Abstract
BACKGROUND Mindium laevigatum (Vent.) Rech. F. plant grows in central part of Iran. And used by local people as medical plant. OBJECTIVES The purpose of this study was to investigate the in vitro antibacterial, antifungal and antioxidant activities of the methanolic extracts of aerial and flower parts of plant. MATERIALS AND METHODS The leaves and stem and flower of bark from M. laevigatum were separately collected, air-dried and powdered. Then the plant species extracts were prepared with methanol, water 80:20 and two polar and non-polar subfractions were realized. The antioxidant activity was evaluated by scavenging the radicals 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH), β-Carotene linoleic acid assay and reducing power methods. The antifungal and antibacterial evaluation was performed by disc diffusion and minimum inhibitory concentration methods. RESULTS The total phenolic analysis of subfractions found 182 ± 4.2 µg.gr(-1) for polar and 158 ± 3.9 µg.gr(-1) for non-polar extracts. The antifungal activity of the extracts against the various fungal varied from 14.0 to 34 mm. MIC values from 50 to 400 µg.mL(-1) were satisfactory when compared with other plant products. The antibacterial results revealed that the subfraction extracts are mostly effective against Staphylococcus aureus. The antioxidant results showed polar subfraction has more activity against non-polar subfraction. CONCLUSION These findings demonstrated that the extract of Mindium laevigatum has remarkable in vitro antifungal and antioxidant activity.
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Affiliation(s)
- Masoud Modaressi
- Department of Pharmacognosy, Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, IR Iran
| | - Roia Shahsavari
- Department of Medicinal Chemistry, Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, IR Iran
| | - Farhad Ahmadi
- Department of Medicinal Chemistry, Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, IR Iran,Corresponding author: Farhad Ahmadi, Department of Medicinal Chemistry, Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, IR Iran.Tel.: +98-8314276488, Fax: +98-8314276493, E-mail:
| | - Mehdi Rahimi-Nasrabadi
- Department of Analytical Chemistry, Faculty of Science, Imam Hossein University, Tehran, IR Iran
| | - Ramin Abiri
- Department of Microbiology, Faculty of Medicine, Kermanshah University of Medical Sciences, Kermanshah, IR Iran
| | - Ali Mikaeli
- Department of Microbiology, Faculty of Medicine, Kermanshah University of Medical Sciences, Kermanshah, IR Iran
| | - Hossein Batoli
- Isfahan Research Center of Natural Sources and Agriculture, Kashan Station, Kashan, IR Iran
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Moroney NC, O'Grady MN, O'Doherty JV, Kerry JP. Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork. Meat Sci 2012; 92:423-9. [PMID: 22673179 DOI: 10.1016/j.meatsci.2012.05.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Revised: 05/02/2012] [Accepted: 05/11/2012] [Indexed: 01/10/2023]
Abstract
A seaweed extract containing laminarin (L) and fucoidan (F) (L/F) was manufactured from brown seaweed (Laminaria digitata) in spray-dried (L/F-SD) and wet (L/F-WS) forms. The effect of supplementation of pig diets with L/F-SD and L/F-WS (L, 500 mg/kg feed; F, 420 mg/kg feed) for 21 days pre-slaughter, on quality indices of fresh M. longissimus dorsi (LD) steaks was examined. Susceptibility of porcine liver, heart, kidney and lung tissue homogenates to iron-induced (1mM FeSO₄) lipid oxidation was also investigated. Dietary supplementation with L/F did not increase plasma total antioxidant status (TAS). In LD steaks stored in modified atmosphere packs (80% O₂:20% CO₂) (MAP) for up to 15 days at 4 °C, muscle pH, surface colour (CIE 'L*' lightness, 'a*' redness and 'b*' yellowness values) and microbiology (psychrotrophic and mesophilic counts, log CFU/g pork) were unaffected by dietary L/F. In general, levels of lipid oxidation (TBARS, mg MDA (malondialdehyde)/kg pork) followed the order: C>LF-SD>L/F-WS. A statistically significant reduction in lipid oxidation (P<0.05) was observed in LD steaks from 75% of pigs (n=6) fed with L/F-WS compared to controls. Iron-induced lipid oxidation increased in liver, heart, kidney and lung tissue homogenates over the 24h storage period and dietary L/F-WS reduced lipid oxidation to the greatest extent in liver tissue homogenates. Results demonstrate potential for the incorporation of marine-derived bioactive antioxidant components into muscle foods via the animal's diet.
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Affiliation(s)
- N C Moroney
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland
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Antioxidant addition to prevent lipid and protein oxidation in chicken meat mixed with supercritical extracts of Echinacea angustifolia. J Supercrit Fluids 2012. [DOI: 10.1016/j.supflu.2012.08.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Chinprahast N, Suwannadath A, Homjabok T. Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwave-precooked traditional Thai pork patty and its frozen storage trial. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03084.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cava R, Ladero L, Cantero V, Rosario Ramírez M. Assessment of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, and Inulin) for the Manufacture of Chopped Cooked Chicken Products. J Food Sci 2012; 77:C346-52. [DOI: 10.1111/j.1750-3841.2011.02597.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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40
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McDougall GJ, Martinussen I, Junttila O, Verrall S, Stewart D. Assessing the influence of genotype and temperature on polyphenol composition in cloudberry (Rubus chamaemorus L.) using a novel mass spectrometric method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10860-8. [PMID: 21916411 DOI: 10.1021/jf202083b] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A high-throughput abbreviated liquid chromatography mass spectrometric (ACMS) method was used to assess the relative influence of genotype and temperature on polyphenol composition in cloudberries. Principal component analysis (PCA) plots of the collated ACMS data showed a separation between crosses based on their female parents (Nyby or Fjellgull). Crosses with Nyby as the female parent had higher relative levels of masses assignable to certain ellagitannin derivatives. Crosses with Fjellgull had higher levels of distinctive masses assignable to quercetin derivatives (including a hydroxy-3-methylglutaroyl hexose derivative not previously identified in cloudberry) and anthocyanin derivatives. There was also a separation between samples grown at lower and higher temperatures, which was driven by m/z signals associated with ellagitannins and notably a major component, sanguiin H-6. Therefore, abbreviated MS techniques can discern genetic and/or environmental influences in polyphenol composition and can quickly assess quality in breeding programmes or in response to environmental changes.
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Affiliation(s)
- G J McDougall
- Environmental and Biochemical Sciences Group, Enhancing Crop Production and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland.
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Ganhão R, Estévez M, Morcuende D. Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.064] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Raudoniūtė I, Rovira J, Venskutonis PR, Damašius J, Rivero-Pérez MD, González-SanJosé ML. Antioxidant properties of garden strawberry leaf extract and its effect on fish oil oxidation. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02582.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Seol KH, Seol HC, Prayad T, Kim HW, Jang AR, Ham JS, Oh MH, Kim DH, Lee MH. The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork Patties. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.1.054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Ifesan BOT, Siripongvutikorn S, Hutadilok-Towatana N, Voravuthikunchai SP. Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked pork. J Food Sci 2010; 74:M352-7. [PMID: 19895480 DOI: 10.1111/j.1750-3841.2009.01254.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The scavenging activities of crude ethanolic extract from Eleutherine americana, on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl free radicals were investigated. The results revealed that the extract produced IC(50) values of 8.4 microg/mL and 0.78 mg/mL on DPPH and hydroxyl free radicals, respectively. The total phenolic content of the extract was determined using the Folin-Ciocalteu reagent and the crude extract yielded high phenolic content of 4.56 mumol gallic acid equivalent per milligram dried extract. The extract, at different concentrations, was incorporated into pork, cooked in the microwave, and stored at 4 degrees C for 9 d. The crude extract demonstrated antioxidant activity, which increases with increased extract concentrations and retarded lipid oxidation in the cooked pork. Antibacterial activity of the extract against Staphylococcus aureus in the cooked pork revealed that at a concentration of 10.8 mg/100 g, the extract reduced the bacterial population by 0.57 log compared to control at 9 d of storage. The sensory results revealed that the pork samples treated with the extract and the control sample were not significantly different from day 0 to 6; however, on day 9 the treatments were significantly scored higher than the control. Furthermore, addition of the extract led to an increase in the redness values of the pork and this was acceptable from the sensory point of view. E. americana crude extract could be a promising novel antioxidant to prevent lipid oxidation and a potential natural color enhancer of red meat and meat products.
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Affiliation(s)
- B O T Ifesan
- Dept of Microbiology, Faculty of Agro-Industry, Prince of Songkla Univ, Songkhla 90112, Thailand
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Sivakumar V, Anna JL, Vijayeeswarri J, Swaminathan G. Ultrasound assisted enhancement in natural dye extraction from beetroot for industrial applications and natural dyeing of leather. ULTRASONICS SONOCHEMISTRY 2009; 16:782-9. [PMID: 19410496 DOI: 10.1016/j.ultsonch.2009.03.009] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2008] [Revised: 03/17/2009] [Accepted: 03/18/2009] [Indexed: 05/03/2023]
Abstract
There is a growing demand for eco-friendly/non-toxic colorants, specifically for health sensitive applications such as coloration of food and dyeing of child textile/leather garments. Recently, dyes derived from natural sources for these applications have emerged as an important alternative to potentially harmful synthetic dyes and pose need for suitable effective extraction methodologies. The present paper focus on the influence of process parameters for ultrasound assisted leaching of coloring matter from plant materials. In the present work, extraction of natural dye from beetroot using ultrasound has been studied and compared with static/magnetic stirring as a control process at 45 degrees C. The influence of process parameters on the extraction efficiency such as ultrasonic output power, time, pulse mode, effect of solvent system and amount of beetroot has been studied. The use of ultrasound is found to have significant improvement in the extraction efficiency of colorant obtained from beetroot. Based on the experiments it has been found that a mixture of 1:1 ethanol-water with 80W ultrasonic power for 3h contact time provided better yield and extraction efficiency. Pulse mode operation may be useful in reducing electrical energy consumption in the extraction process. The effect of the amount of beetroot used in relation to extraction efficiency has also been studied. Two-stage extraction has been studied and found to be beneficial for improving the yield for higher amounts of beetroot. Significant 8% enhancement in % yield of colorant has been achieved with ultrasound, 80W as compared to MS process both using 1:1 ethanol-water. The coloring ability of extracted beet dye has been tested on substrates such as leather and paper and found to be suitable for dyeing. Ultrasound is also found to be beneficial in natural dyeing of leather with improved rate of exhaustion. Both the dyed substrates have better color values for ultrasonic beet extract as inferred from reflectance measurement. Therefore, the present study clearly offers efficient extraction methodology from natural dye resources such as beetroot with ultrasound even dispensing with external heating. Thereby, also making eco-friendly non-toxic dyeing of fibrous substances a potential viable option.
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Affiliation(s)
- Venkatasubramanian Sivakumar
- Chemical Engineering Division, Central Leather Research Institute (CLRI), Council of Scientific and Industrial Research (CSIR), Adyar, Chennai - 600020, India.
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Damašius J, Venskutonis PR, Rovira J, González J, González L, Vinauskienė R. Characterisation of oregano water extracts and their effect on the quality characteristics of cooked pork. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01781.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Park SY, Yoo SS, Shim JH, Chin KB. Physicochemical properties, and antioxidant and antimicrobial effects of garlic and onion powder in fresh pork belly and loin during refrigerated storage. J Food Sci 2009; 73:C577-84. [PMID: 19019099 DOI: 10.1111/j.1750-3841.2008.00896.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Pork loin and belly cuts were pumped to 110% of their original weight with solutions containing 5% of various ingredients (sodium ascorbate, garlic, and onion powder), and evaluated the physicochemical properties, and antioxidant and antimicrobial activities during refrigerated storage at 8 degrees C. The addition of garlic and onion powder tended to increase redness (a) and yellowness (b) in both the belly lean and loin with the exception of a few cases. Free fatty acid values in both pork belly and loin cuts were reduced with the addition of these ingredients, as compared to the control. Significant differences in peroxide values were observed in sodium ascorbate and garlic-injected belly, and in sodium ascorbate and onion-injected loin, as compared to the control. Thiobarbituric acid reactive substance values in the pork belly with garlic or onion powder were significantly lower than in the belly without these ingredients or with sodium ascorbate (P < 0.05). Total plate counts were lower in both the belly and loin containing garlic and onion powder, as compared to the control. In both the belly and loin cuts, the content of oxidative products (volatile compounds) was reduced with the addition of garlic and onion powder, particularly the aldehydes (hexanal). Overall, garlic and onion in enhanced meats showed an antioxidant activity as effective as that of sodium ascorbate and also an antimicrobial effect to inhibit the growth of total bacteria and Enterobacteriaceae.
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Affiliation(s)
- S Y Park
- Dept. of Culinary and Foodservice Management, Sejong Univ., Seoul, Korea 506-714
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Türe H, Eroğlu E, Soyer F, Özen B. Antifungal activity of biopolymers containing natamycin and rosemary extract againstAspergillus nigerandPenicillium roquefortii. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01816.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn (Hippophae rhamnoides) berry residues. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.08.090] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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