1
|
Fetsch VT, Kalschne DL, Canan C, Flores ÉLDM, Viegas MC, Peiter GC, Zara RF, Amaral JS, Corso MP. Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage-A Model Approach. Foods 2024; 13:1409. [PMID: 38731780 PMCID: PMC11083965 DOI: 10.3390/foods13091409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 04/25/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 °C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p ≤ 0.05, R2 > 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p ≤ 0.05) higher content of caffeine (3114.8 ± 50.0 and 3148.1 ± 13.5 mg/100 g) and 5-CQA (6417.1 ± 22.0 and 6706.4 ± 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 ± 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 ± 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.
Collapse
Affiliation(s)
- Vanessa Tanara Fetsch
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
| | - Daneysa Lahis Kalschne
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
| | - Cristiane Canan
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
| | - Éder Lisandro de Moraes Flores
- Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil;
| | - Marcelo Caldeira Viegas
- IGC—Companhia Iguaçu de Café Solúvel S.A., Research and Development, BR-369, Km 88, Cornélio Procópio 86300-000, Brazil;
| | - Gabrielle Caroline Peiter
- Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil; (G.C.P.); (R.F.Z.)
| | - Ricardo Fiori Zara
- Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil; (G.C.P.); (R.F.Z.)
| | - Joana Soares Amaral
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5300-253 Bragança, Portugal;
| | - Marinês Paula Corso
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
| |
Collapse
|
2
|
Cao J, Yan H, Ye B, Shen Y, Liu L. Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp. Food Chem 2024; 434:137465. [PMID: 37716148 DOI: 10.1016/j.foodchem.2023.137465] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 08/25/2023] [Accepted: 09/11/2023] [Indexed: 09/18/2023]
Abstract
Lipid oxidation is the major cause of quality deterioration in freshwater fish, especially mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of Maillard reaction products (MRPs) in Mb-mediated lipid oxidation in common carp (Cyprinus carpio). MRPs exhibited promising antioxidant and antimicrobial capacities based on the reduced content of peroxide and thiobarbituric acid-reactive substances and inhibited microbial growth. MRPs inhibited the oxidation of Mb by lowering the transfer from oxymyoglobin to metmyoglobin and improving the stability of heme iron. The correlation analysis showed that MRPs regulated the formation of free radicals by maintaining the reduced structure of Mb and the integrity of heme iron, and also directly inhibited the formation of oxidation products in a chain radical reaction. The texture and electronic nose analysis indicated that MRPs could delay the structural disruption and flavor deterioration of surimi. Therefore, MRPs could effectively inhibit Mb-induced lipid oxidation and further control the resulting changes in the flavor and texture of surimi.
Collapse
Affiliation(s)
- Jiarong Cao
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Haixia Yan
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Bo Ye
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No. 39, Shenyang, Liaoning 110031, China
| | - Yixiao Shen
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Ling Liu
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China.
| |
Collapse
|
3
|
Yu Z, Xu R, Duan H, Ma L. Comparative analysis of lipid profiles and flavor composition of marinated eggs from different species. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhihui Yu
- College of Food Science and Engineering Shanxi Agricultural University Taigu China
| | - Ruonan Xu
- College of Food Science and Engineering Shanxi Agricultural University Taigu China
| | - Huiling Duan
- College of Food Science and Engineering Shanxi Agricultural University Taigu China
| | - Ling Ma
- College of Food Science and Engineering Shanxi Agricultural University Taigu China
| |
Collapse
|
4
|
Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112715] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
5
|
Wang X, Wang Z, Zhuang H, Nasiru MM, Yuan Y, Zhang J, Yan W. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage. Meat Sci 2021; 176:108456. [PMID: 33621829 DOI: 10.1016/j.meatsci.2021.108456] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 12/15/2020] [Accepted: 02/04/2021] [Indexed: 12/01/2022]
Abstract
The objective of this work was to investigate the changes in color, metmyoglobin reducing activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by dielectric barrier discharge cold plasma (DBD-CP) at different voltages and frequencies during storage at 4 °C. DBD-CP treatment, including treatment voltages and frequencies, caused the decrease of a⁎ value and MRA (P < 0.05), promoted the accumulation of metmyoglobin (P < 0.05), and significantly increased TBARS values (P < 0.05). It was the first time revealed that the effect of treatment voltage on the quality of beef patty was greater than that of frequency. In addition, there were significant and strong positive correlations between a⁎ value and MRA and negative correlations between a⁎ value, metmyoglobin (MMb)% and TBARS. Taken together, Data demonstrated that DBD-CP treatment can significantly affect meat redness, Mb contents, MRA, and lipid oxidation in ground beef during storage, and accelerate discoloration and lipid oxidation of meat.
Collapse
Affiliation(s)
- Xiaoting Wang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Zhaobin Wang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, United States.
| | - Mustapha Muhammad Nasiru
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yuan Yuan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Wenjing Yan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
6
|
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.
Collapse
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
| |
Collapse
|
7
|
Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
8
|
de Melo Pereira GV, de Carvalho Neto DP, Magalhães Júnior AI, do Prado FG, Pagnoncelli MGB, Karp SG, Soccol CR. Chemical composition and health properties of coffee and coffee by-products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 91:65-96. [PMID: 32035601 DOI: 10.1016/bs.afnr.2019.10.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Coffee can be an ally in the fight against diseases such as type 2 diabetes, cancer, hepatic injury, cirrhosis, depression, suicidal behavior, and neurological and cardiovascular disorders. The properties of coffee also favor gastrointestinal tract and gut microbiota establishment. Coffee bioactive components include phenolic compounds (chlorogenic acids, cafestol and kahweol), alkaloids (caffeine and trigonelin), diterpenes (cafestol and kahweol) and other secondary metabolites. The image of coffee as a super functional food has helped to increase coffee consumption across the globe. This chapter addresses the main health promotion mechanisms associated with coffee consumption. Related topics on coffee production chain, world consumption and reuse of coffee by-products in the production of high-value-adding molecules with potential applications in the food industry are addressed and discussed.
Collapse
Affiliation(s)
- Gilberto V de Melo Pereira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Dão Pedro de Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Antonio I Magalhães Júnior
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Fernanda Guilherme do Prado
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Maria Giovana B Pagnoncelli
- Department of Chemistry and Biology, Federal University of Technology-Paraná (UTFPR), Curitiba, Paraná, Brazil
| | - Susan Grace Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Carlos Ricardo Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil.
| |
Collapse
|
9
|
|
10
|
Hwang H, Winkler‐Moser JK, Kim Y, Liu SX. Antioxidant Activity of Spent Coffee Ground Extracts Toward Soybean Oil and Fish Oil. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800372] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Hong‐Sik Hwang
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research1815 N. University StreetPeoriaIL61604USA
| | - Jill K. Winkler‐Moser
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research1815 N. University StreetPeoriaIL61604USA
| | - Youngmok Kim
- Synergy Research and Development Center, Synergy Flavors, Inc.2991 Hamilton‐Mason Rd.HamiltonOH45011USA
| | - Sean X. Liu
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research1815 N. University StreetPeoriaIL61604USA
| |
Collapse
|
11
|
Wang Z, He Z, Gan X, Li H. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage. Meat Sci 2018; 146:131-139. [DOI: 10.1016/j.meatsci.2018.08.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 08/04/2018] [Accepted: 08/07/2018] [Indexed: 10/28/2022]
|
12
|
|
13
|
Peng X, Ruan S, Liu Y, Huang L, Zhang C. The addition of hydrolyzed whey protein fractions to raw pork patties with subsequent chilled storage and its effect on oxidation and gel properties. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1423111] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Xinyan Peng
- Country College of Food Engineering, Ludong University, Yantai, ShandongChina
| | - Shiyan Ruan
- Country College of Food Engineering, Ludong University, Yantai, ShandongChina
| | - Yafei Liu
- Country College of Food Engineering, Ludong University, Yantai, ShandongChina
| | - Lei Huang
- Country College of Food Engineering, Ludong University, Yantai, ShandongChina
| | - Cuiyun Zhang
- Country College of Food Engineering, Ludong University, Yantai, ShandongChina
| |
Collapse
|
14
|
Liang S, Were LM. Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions. Food Chem 2018; 241:135-142. [DOI: 10.1016/j.foodchem.2017.08.084] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 07/17/2017] [Accepted: 08/23/2017] [Indexed: 11/16/2022]
|
15
|
Aouidi F, Okba A, Hamdi M. Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3195-3203. [PMID: 27886384 DOI: 10.1002/jsfa.8164] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 10/22/2016] [Accepted: 11/18/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Olive leaves (OL), available in huge amounts from pruning, are known to be a useful source of biologically active compounds. This study investigated the potential application of OL as a supplement to minced beef meat in order to develop a functional product. The effect of OL extract or powder (100 and 150 µg phenols g-1 meat) on the quality and stability of raw and cooked meat during refrigerated storage was examined. RESULTS Microwave drying at 600 W gave OL with the highest antioxidant quality (evaluated by TEAC/[phenols] (mg mg-1 ) and DPPH/[phenols] (mg mg-1 )) compared with other methods. OL showed an ability to inhibit (P < 0.05) lipid oxidation (TBARS values (mg MDA kg-1 ) were reduced by 25-65%) and myoglobin oxidation (metmyoglobin production was 43-65% in control samples and 14-35% in treated samples). OL also improved the technological quality of the meat, decreasing (P < 0.05) storage loss (%) and defrosting loss (%) without affecting cooking loss (%) and Napole yield (%). Sensory properties were not modified by the added ingredient at the tested levels (P < 0.05). CONCLUSION OL (extract or powder) may have applications in the development of functional meat products of good technological quality that remain stable during storage. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fathia Aouidi
- Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, BP 676, University of Carthage, 1080, Tunis, Tunisia
| | - Aicha Okba
- Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, BP 676, University of Carthage, 1080, Tunis, Tunisia
| | - Moktar Hamdi
- Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, BP 676, University of Carthage, 1080, Tunis, Tunisia
| |
Collapse
|
16
|
Alnoumani H, Ataman ZA, Were L. Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef. Meat Sci 2017; 129:9-19. [PMID: 28231438 DOI: 10.1016/j.meatsci.2017.02.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Revised: 01/17/2017] [Accepted: 02/07/2017] [Indexed: 12/22/2022]
Abstract
Dried Agaricus bisporus powder (DAB)'s antioxidant capacity was tested in refrigerated cooked ground beef (CGB) containing 0, 1 or 1.5% NaCl. Lipid and protein oxidation products were monitored over time and correlated with changes in phenolic content. On day 16, 88-94% lower malondialdehyde (MDA) was found in CGB with DAB compared to control (1.15mg MDA/kg samples). Volatile aldehydes were up to 99% lower on day 16 in CGB with DAB than controls. In unsalted CGB, thiols dropped by 82% in control compared to <60% in CGB with DAB. On day 16, tryptophan fluorescence decline in unsalted control was higher (28%) than that in CGB with rosemary or DAB (2.4-5.5%) while Schiff bases declined in control and CGB+1% DAB, but increased in CGB+2% and 4% DAB. DAB's extension of shelf life was concentration dependent. Phenolic compounds had moderate to strong negative correlations with MDA up to day 10 indicating a possible role of DAB phenolics in preventing malondialdehyde production.
Collapse
Affiliation(s)
- Hatouf Alnoumani
- Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, USA
| | | | - Lilian Were
- Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, USA.
| |
Collapse
|