1
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Mercatante D, Curró S, Rosignoli P, Cardenia V, Sordini B, Taticchi A, Rodriguez-Estrada MT, Fabiani R. Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties. Antioxidants (Basel) 2024; 13:695. [PMID: 38929134 PMCID: PMC11200613 DOI: 10.3390/antiox13060695] [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: 05/02/2024] [Revised: 06/03/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
This explorative study aimed to assess the mutagenicity and genotoxicity of stored-cooked beef patties formulated with and without phenols (7.00 mg of phenols/80-g patty) extracted from olive vegetation water (OVW), as related to the formation of cholesterol oxidation products (COPs) and heterocyclic amines (HCAs). The patties were packaged in a modified atmosphere, sampled during cold storage (4 °C) for 9 days, and grilled at 200 °C. The genotoxicity was evaluated by the Comet assay. The patty extract was found to be genotoxic on primary peripheral blood mononuclear cells (PBMCs), while no mutagenicity was detected. The addition of OVW phenols significantly decreased the genotoxicity of the patty extract and reduced the total COPs content in stored-cooked patties (4.59 times lower than control); however, it did not affect the content of total HCAs (31.51-36.31 ng/patty) and the revertants' number. Therefore, these results demonstrate that the OVW phenols were able to counteract the formation of genotoxic compounds in stored-cooked beef patties.
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Affiliation(s)
- Dario Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - Sarah Curró
- Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy;
| | - Patrizia Rosignoli
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06129 Perugia, Italy; (P.R.); (R.F.)
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10124 Torino, Italy;
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy;
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy;
| | - Maria Teresa Rodriguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum—University of Bologna, 47521 Cesena, Italy
| | - Roberto Fabiani
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06129 Perugia, Italy; (P.R.); (R.F.)
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2
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Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, Pauselli M. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Sci 2024; 213:109479. [PMID: 38471360 DOI: 10.1016/j.meatsci.2024.109479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 02/24/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.
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Affiliation(s)
- Viviana Bolletta
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Ruggero Menci
- Research Institute of Organic Agriculture, FiBL, Pôle Bio - Ecosite du Val de Drôme - 150 Avenue de Judée, 26400 Eurre, France
| | - Bernardo Valenti
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy.
| | - Luciano Morbidini
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Maurizio Servili
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Agnese Taticchi
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Emanuele Lilli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Mariano Pauselli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
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3
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Rivero-Pino F, Millan-Linares MC, Villanueva-Lazo A, Fernandez-Prior Á, Montserrat-de-la-Paz S. In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37096486 DOI: 10.1080/10408398.2023.2203229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Olea europaea L. is the source of virgin olive oil (VOO). During its extraction, a high amount of by-products (pomace, mill wastewaters, leaves, stones, and seeds) is originated, which possess an environmental problem. If the generation of waste cannot be prevented, its economic value must be recovered and its effects on the environment and climate change must be avoided or minimized. The bioactive compounds (e.g., phenols, pectins, peptides) of these by-product fractions are being investigated as nutraceutical due to the beneficial properties it might have. In this review, the aim is to summarize the in vivo studies carried out in animals and humans with bioactive compounds exclusively obtained from olive by-products, aiming to demonstrate the potential health benefits these products can exert, as well as to describe its use in the food industry as bioactive ingredient. Several food matrices have been fortified with olive by-products fractions, leading to an improvement of properties. Animal and human studies suggest the benefits of ingesting olive-derived products to promote health. However, the investigation until now is scarce and consequently, well-designed human studies are required in order to fully address and confirm the safety and health-promoting properties of olive oil by-products.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Maria C Millan-Linares
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Alvaro Villanueva-Lazo
- Department of Food & Health, Instituto de la Grasa, Spanish National Research Council (IG-CSIC), Seville, Spain
| | - África Fernandez-Prior
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Sergio Montserrat-de-la-Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
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4
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Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage. Foods 2022; 11:foods11243977. [PMID: 36553719 PMCID: PMC9777949 DOI: 10.3390/foods11243977] [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: 10/25/2022] [Revised: 11/17/2022] [Accepted: 12/02/2022] [Indexed: 12/14/2022] Open
Abstract
This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water emulsion (E), and non-emulsified oil in water emulsion (EC) for emulsion control. After that, meat analogs were stored for 0.5, one, three, and six months at −18 °C and −60 °C. The results showed that the drip loss of all samples was not significantly different (p > 0.05). However, the liquid holding capacity of EC and E was significantly higher than that of O (p < 0.05). Additionally, the microstructures of meat analogs of E and EC were smaller with denser pore sizes than O. This explains the significantly lower hardness of E and EC compared to O (p < 0.05). Overall, E showed superior physiochemical and sensory quality. During the storage, the stability of chemical properties, such as volatile basic nitrogen and thiobarbituric acid reactive substances, showed no significant changes (p > 0.05). Moreover, the microbial studies (total viable counts and Escherichia coli count) suggested that meat analogs did not deteriorate during the preparation and storage. Thus, this study suggests that emulsion-type fat replacers influence meat analogs’ physicochemical and sensorial properties. However, these properties are not influenced by the storage temperature and duration.
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5
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Hadidi M, Orellana-Palacios JC, Aghababaei F, Gonzalez-Serrano DJ, Moreno A, Lorenzo JM. Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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6
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Antibacterial mechanism of beetroot (Beta vulgaris) extract against Listeria monocytogenes through apoptosis-like death and its application in cooked pork. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113711] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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7
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Grispoldi L, Ianni F, Blasi F, Pollini L, Crotti S, Cruciani D, Cenci-Goga BT, Cossignani L. Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami. Antioxidants (Basel) 2022; 11:antiox11071221. [PMID: 35883713 PMCID: PMC9311962 DOI: 10.3390/antiox11071221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 02/01/2023] Open
Abstract
Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP showed valuable antioxidant activity, due to the presence of phenolic compounds (8.56 mg gallic acid equivalents/g), including quercetin-3-O-galactoside, quercetin-3-O-arabinofuranoside, and phloridzin. Dried AP, at 7% and 14%, was added to pork meat to produce Italian salami, then subjected to 25 days of ripening. Physicochemical, colorimetric and microbiological analyses were carried out at days 0, 5, 11, 19 and 25, while nutritional and sensory evaluations were performed at the end of the ripening. The overall acceptability was slightly higher for 7% AP compared to 14% AP sample, and generally the replacement of a percentage of meat with apple pomace allowed the production of salami with sensory properties comparable to those obtained with classic recipes. The improved fibre and phenol content, together with the lower fat and calories, represent the most interesting characteristics of fortified salami. The results confirm that the addition of AP represents a valid approach to adding healthy compounds to salami.
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Affiliation(s)
- Luca Grispoldi
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy;
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
- Correspondence: (F.B.); (B.T.C.-G.); Tel.: +39-075-585-7954 (F.B.); +39-075-585-7929 (B.T.C.-G.)
| | - Luna Pollini
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Silvia Crotti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy; (S.C.); (D.C.)
| | - Deborah Cruciani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy; (S.C.); (D.C.)
| | - Beniamino Terzo Cenci-Goga
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy;
- Correspondence: (F.B.); (B.T.C.-G.); Tel.: +39-075-585-7954 (F.B.); +39-075-585-7929 (B.T.C.-G.)
| | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
- Center for Perinatal and Reproductive Medicine, University of Perugia, Santa Maria della Misericordia University Hospital, 06132 Perugia, Italy
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8
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Sbardelotto PRR, Balbinot-Alfaro E, da Rocha M, Alfaro AT. Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges. Crit Rev Food Sci Nutr 2022; 63:10303-10318. [PMID: 35647788 DOI: 10.1080/10408398.2022.2081664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.
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Affiliation(s)
- Paula R R Sbardelotto
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
| | - Evellin Balbinot-Alfaro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil
| | - Meritaine da Rocha
- School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil
| | - Alexandre T Alfaro
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
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9
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Zahi MR, Zam W, El Hattab M. State of knowledge on chemical, biological and nutritional properties of olive mill wastewater. Food Chem 2022; 381:132238. [PMID: 35114626 DOI: 10.1016/j.foodchem.2022.132238] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 12/19/2022]
Abstract
The Mediterranean olive oil industries are producing annually a massive quantity of olive mill wastewater (OMWW). Unfortunately, the OMWW is released arbitrarily in the nature without any pretreatment. Thus, it exhibits a high toxicity against the whole natural ecosystem including, microorganisms, plants and animals. In order to eliminate or reduce its pollution, OMWW must be properly treated prior to its release in the nature. In this regard, different treatment methods have been developed by researchers, but some of them were costly and others were inappropriate. Thus, more efforts should be made to save the nature from this pollutant. In the light of that, the current work summaries the state of knowledge regarding the OMWW from a chemical, biological, nutraceutical point of view, and the treatment methods that were used to eliminate its risk of pollution.
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Affiliation(s)
- Mohamed Reda Zahi
- Laboratory of Natural Products Chemistry and Biomolecules, Faculty of Sciences, Saad Dahlab University of Blida, 1- POB 270, Soumaa Road, Blida, Algeria.
| | - Wissam Zam
- Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tartous University, Syria
| | - Mohamed El Hattab
- Laboratory of Natural Products Chemistry and Biomolecules, Faculty of Sciences, Saad Dahlab University of Blida, 1- POB 270, Soumaa Road, Blida, Algeria
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10
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Phenolic content, antioxidant, cytotoxic and antiproliferative effects of fractions of Vigna subterraenea (L.) verdc from Mpumalanga, South Africa. Heliyon 2021; 7:e08397. [PMID: 34901488 PMCID: PMC8637485 DOI: 10.1016/j.heliyon.2021.e08397] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 05/13/2021] [Accepted: 11/10/2021] [Indexed: 12/24/2022] Open
Abstract
Consistent intake of legumes has been correlated with decreased possibility of developing colorectal cancer (CRC) due to the content of some phytochemicals like polyphenols. Bambara groundnut (BGN) is an underutilized crop with a rich nutritional profile, but have not been exploited for its nutraceutical and medicinal benefits. In this study, total polyphenol, flavonoid (flavonol and flavanol) content, antioxidant activity and cytotoxicity/antiproliferative properties of 70% ethanolic extracts of whole BGN, cotyledon and seed coat on Caco-2 and HT-29 colon cancer cells were evaluated. Seed coat had a significantly (p < 0.05) higher composition of total polyphenol, flavonol and flavan-3-ol (flavanol) compared to whole seed and cotyledon. Antioxidant activity determined with ferric reducing antioxidant power (FRAP), 2,2- azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays, showed that seed coat with higher polyphenolic content had significantly (p < 0.05) greater antioxidant activity. BGN fractions demonstrated cytotoxic and antiproliferative effects against HT-29 and Caco-2 colon cancer cells in a dose-dependent manner, with seed coat and whole seed exhibiting greater cytotoxicity and higher antiproliferative activity and colon cancer cell inhibition. Extracts of the cotyledon also showed cytotoxic activity and hindered cancer cell growth/division but to a significantly (p < 0.05) lower magnitude. BGN parts indicated a greater cytotoxic effect and potential to slow down Caco-2 colon cancer cell growth and division over HT-29. This result provides new knowledge on the possible health benefits of BGN, as well as the potential for product development and may influence its consumption and utilisation.
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11
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Barbieri S, Mercatante D, Balzan S, Esposto S, Cardenia V, Servili M, Novelli E, Taticchi A, Rodriguez-Estrada MT. Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water. Antioxidants (Basel) 2021; 10:antiox10121969. [PMID: 34943072 PMCID: PMC8750197 DOI: 10.3390/antiox10121969] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/02/2021] [Accepted: 12/05/2021] [Indexed: 12/11/2022] Open
Abstract
This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored under alternating exposure to fluorescent light at 4 ± 2 °C for 9 days. The hamburgers were sampled at different times (0, 6, and 9 days) and grilled at 200 °C. After 9 days, more than 56% of the added phenols in the raw burgers and more than 20% the grilled ones were retained. The results show that both concentrations of phenolic extract proved to effectively reduce primary and secondary lipid oxidation, as well as cholesterol oxidation products (COPs), during the shelf-life of raw hamburgers. Peroxide value, thiobarbituric acid reactive substances, and total COPs were up to 1.4-, 4.5-, and 8.8-fold lower in phenol-enriched raw hamburgers, respectively, than in the control samples; a similar trend was noted also in phenol-enriched cooked hamburgers (1.3-, 5.7-, and 4-fold lower). The sensory analysis also confirmed the effectiveness of the addition of phenolic extract, resulting in a positive effect on the red color intensity (raw product) and thus reducing browning during storage.
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Affiliation(s)
- Sara Barbieri
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy;
| | - Dario Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - Stefania Balzan
- Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy; (S.B.); (E.N.)
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy;
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
| | - Enrico Novelli
- Department of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, Italy; (S.B.); (E.N.)
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (S.E.); (M.S.)
- Correspondence: ; Tel.: +39-075-585-7909
| | - Maria Teresa Rodriguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum-University of Bologna, 47521 Cesena, Italy
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12
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Madureira J, Margaça FMA, Santos-Buelga C, Ferreira ICFR, Verde SC, Barros L. Applications of bioactive compounds extracted from olive industry wastes: A review. Compr Rev Food Sci Food Saf 2021; 21:453-476. [PMID: 34773427 DOI: 10.1111/1541-4337.12861] [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: 07/01/2021] [Revised: 09/20/2021] [Accepted: 09/23/2021] [Indexed: 11/28/2022]
Abstract
The wastes generated during the olive oil extraction process, even if presenting a negative impact for the environment, contain several bioactive compounds that have considerable health benefits. After suitable extraction and purification, these compounds can be used as food antioxidants or as active ingredients in nutraceutical and cosmetic products due to their interesting technological and pharmaceutical properties. The aim of this review, after presenting general applications of the different types of wastes generated from this industry, is to focus on the olive pomace produced by the two-phase system and to explore the challenging applications of the main individual compounds present in this waste. Hydroxytyrosol, tyrosol, oleuropein, oleuropein aglycone, and verbascoside are the most abundant bioactive compounds present in olive pomace. Besides their antioxidant activity, these compounds also demonstrated other biological properties such as antimicrobial, anticancer, or anti-inflammatory, thus being used in formulations to produce pharmaceutical and cosmetic products or in the fortification of food. Nevertheless, it is mandatory to involve both industries and researchers to create strategies to valorize these byproducts while maintaining environmental sustainability.
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Affiliation(s)
- Joana Madureira
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal.,Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal.,Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s /n, Salamanca, Spain
| | - Fernanda M A Margaça
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s /n, Salamanca, Spain.,Unidad de Excelencia Producción, Agrícola y Medioambiente (AGRIENVIRONMENT), Parque Científico, Universidad de Salamanca, Salamanca, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Sandra Cabo Verde
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
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13
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Oxysterols — how much do we know about food occurrence, dietary intake and absorption? Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.08.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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14
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Ianni F, Gagliardi A, Taticchi A, Servili M, Pinna N, Schoubben A, Sardella R, Bruscoli S. Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts. Antioxidants (Basel) 2021; 10:antiox10091361. [PMID: 34572992 PMCID: PMC8466964 DOI: 10.3390/antiox10091361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/17/2021] [Accepted: 08/23/2021] [Indexed: 11/16/2022] Open
Abstract
Fresh olive mill wastewaters phenolic extracts are of great interest as preservatives or fortifying ingredients but are characterized by limited stability. The purpose of this study was to use mesoporous silica to enhance their stability and preserve their antioxidant properties. The phenolic extracts were characterized for their composition by HPLC-DAD and included in a mesoporous matrix with or without a lipid coating. The inclusion complexes were characterized in terms of total phenolic content, radical scavenging capacity and in vitro antioxidative activity and cell compatibility. Besides, inclusion complex stability under different storage conditions (22 and 37 °C, 75% relative humidity, 1 month) was evaluated. The inclusion process was nearly quantitative and modified neither the total phenolic content nor the total antioxidant capacity. None of the inclusion complex concentrations assayed on the HT29 cell line showed toxicity. Moreover, HT29 cells treated with the inclusion complex exhibited a significant antioxidant effect, while the lipid coating impaired the antioxidant activity. The complexes without lipid were stable under all the investigated conditions, while the lipid-coated products were less stable under the more drastic conditions. Overall, inclusion complexes in mesoporous silica have suitable characteristics to be used for different applications, including food supplementation.
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Affiliation(s)
- Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
| | - Andrea Gagliardi
- Department of Medicine and Surgery, University of Perugia, Via Gambuli 1, 06132 Perugia, Italy; (A.G.); (S.B.)
| | - Agnese Taticchi
- Department of Agricultural Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (A.T.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy; (A.T.); (M.S.)
| | - Nicola Pinna
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
| | - Aurélie Schoubben
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
- Correspondence: (A.S.); (R.S.); Tel.: +39-075-585-2057 (A.S.); +39-075-585-7423 (R.S.)
| | - Roccaldo Sardella
- Department of Pharmaceutical Sciences, University of Perugia, Via Fabretti 48, 06123 Perugia, Italy; (F.I.); (N.P.)
- Center for Perinatal and Reproductive Medicine, University of Perugia, Santa Maria della Misericordia University Hospital, 06132 Perugia, Italy
- Correspondence: (A.S.); (R.S.); Tel.: +39-075-585-2057 (A.S.); +39-075-585-7423 (R.S.)
| | - Stefano Bruscoli
- Department of Medicine and Surgery, University of Perugia, Via Gambuli 1, 06132 Perugia, Italy; (A.G.); (S.B.)
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Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology. CHEMOSENSORS 2021. [DOI: 10.3390/chemosensors9080231] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted extraction of bioactive compounds from olive pomace was optimized by a circumscribed central composite design and response surface methodology. Our previous studies indicated that irradiation could improve 2.4-fold the extractability of the main phenolic compounds from olive pomace. The effect of extraction time, temperature and solvent concentration on the yield of polyphenols from irradiated olive pomace at 5 kGy was tested. Hydroxytyrosol-1-β-glucoside, hydroxytyrosol, tyrosol and caffeic acid were quantified by High Performance Liquid Chromatography to calculate the total polyphenol content. The optimal general conditions by RSM modeling were extraction time of 120 min, temperature of 85 °C, and 76% of ethanol in water. Using these selected conditions, 19.04 ± 1.50 mg/g dry weight, 148.88 ± 8.73 mg/g extract of total polyphenols were obtained, representing a yield of 13.7%, which was consistent with the value predicted by the model. This work demonstrated the potential of residues from the olive oil industry as a suitable alternative to obtain compounds that could be used as ingredients for the food industry.
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16
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Novel extraction methods and potential applications of polyphenols in fruit waste: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00901-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Song S, Zhu Y, Huang Z, Lin Y, Shi X, Guo H. Isolation, identification and thermal inactivation of dominant spoilage bacteria in egg curds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110357] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Silva AFR, Resende D, Monteiro M, Coimbra MA, Silva AMS, Cardoso SM. Application of Hydroxytyrosol in the Functional Foods Field: From Ingredient to Dietary Supplements. Antioxidants (Basel) 2020; 9:antiox9121246. [PMID: 33302474 PMCID: PMC7763879 DOI: 10.3390/antiox9121246] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 11/30/2020] [Accepted: 12/03/2020] [Indexed: 12/17/2022] Open
Abstract
Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends regular consumption of HT due to its several beneficial effects on human health, which are closely associated to its antioxidant activity. These reasons make HT an excellent candidate for application as a functional ingredient in the design of novel food products. Patents already exist for methodologies of extraction, purification, and application of HT in supplements and food products. The present review discusses the impact of HT incorporation on food properties and its effects on consumers, based on relevant data related to the use of HT as a functional ingredient, both as a pure compound or in the form of HT-rich extracts, in various food products, namely in edible oils, beverages, bakery products, as well animal-based foods such as meat, fishery and dairy products.
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19
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Miraglia D, Castrica M, Menchetti L, Esposto S, Branciari R, Ranucci D, Urbani S, Sordini B, Veneziani G, Servili M. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp ( Parapenaeus longirostris) during the Shelf-Life. Foods 2020; 9:E1647. [PMID: 33187361 PMCID: PMC7696022 DOI: 10.3390/foods9111647] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/09/2020] [Accepted: 11/10/2020] [Indexed: 12/15/2022] Open
Abstract
The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (Parapenaeus longirostris) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were randomly divided into four groups: the phenolic extract (PE) group (2 g/L of phenols); the sulfites (S) group (0.5% sodium metabisulfite solution); the phenolic extract + sulfites (PE + S) group (0.25% sodium metabisulfite solution with 1 g/L of phenols), and the control (CTRL) group (tap water). Concerning color coordinates, there were no variations either between groups or over time, while it is important to highlight that phenolic extract (PE group) led to a significant reduction in total volatile basic nitrogen (TVB-N; p < 0.001) and thiobarbituric reactive substances (TBARS; p < 0.001) values. Furthermore, PE also had a relevant effect in reducing bacterial counts and decreasing the microbial development. Finally, as concerns melanosis, the effect of phenolic extract alone was marginal, but when combined with half a dose of sodium metabisulfite, it was as effective as the shrimps treated with only sodium metabisulfite in delaying black spots (p < 0.05). These results are very promising with a view to commercializing additive-free shrimps.
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Affiliation(s)
- Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Marta Castrica
- Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy;
| | - Laura Menchetti
- Department of Agricultural and Agri-Food Sciences and Technologies, University of Bologna, Viale Fanin 46, 40138 Bologna, Italy;
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
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20
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Gong S, Fei P, Sun Q, Guo L, Jiang L, Duo K, Bi X, Yun X. Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat. Food Microbiol 2020; 94:103632. [PMID: 33279064 DOI: 10.1016/j.fm.2020.103632] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 07/23/2020] [Accepted: 08/05/2020] [Indexed: 12/17/2022]
Abstract
This study researched the action mode of cranberry anthocyanin (CA) against Staphylococcus aureus and the effect of CA on the counts of S. aureus and the quantity of cooked meat during storage. The antibacterial effect was assessed by minimum inhibitory concentration (MIC) and survival populations of S. aureus strains after CA treatments. The changes in intracellular adenosine 5'-triphosphate (ATP) concentration, cell membrane potential, content of bacterial protein and cell morphology were analyzed to reveal possible action mode. Application potentials of CA as antimicrobial agent were assessed during storage of cooked pork and beef. The result showed that the MIC of CA against S. aureus strains was 5 mg/mL. Approximately 8 log CFU/mL of S. aureus strains can be completely inhibited after treatment with 2.0 MIC of CA for 0.5 h. Treatments of CA resulted in lower intracellular ATP and soluble protein levels, damaged membrane structure and leakage of cytoplasmic. Application of CA on cooked pork and beef caused a significant decrease in S. aureus counts and pH values, and color-darkening compared with control samples. These findings demonstrated that CA played an effective antimicrobial against S. aureus and had a potential as natural preservative to inhibit the growth of food pathogens.
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Affiliation(s)
- Shaoying Gong
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Qi Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Liange Jiang
- Heilongjiang Institute for Food and Drug Control, Harbin, 150001, China
| | - Kai Duo
- Heilongjiang Institute for Food and Drug Control, Harbin, 150001, China
| | - Xue Bi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xueqi Yun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
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21
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Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108737] [Citation(s) in RCA: 76] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Chan-Higuera JE, Ezquerra-Brauer JM, Lipan L, Cano-Lamadrid M, Rizzitano R, Carbonell-Barrachina AA. Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Pâté. Foods 2019; 8:foods8120693. [PMID: 31861248 PMCID: PMC6963961 DOI: 10.3390/foods8120693] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/10/2019] [Accepted: 12/15/2019] [Indexed: 11/16/2022] Open
Abstract
A strategy for food preservation, based on a methanol–HCl squid skin extract (Dosidicus gigas) (JSSE), was evaluated at two concentrations in yellowfin tuna fish pâtés, which were stored at 4 and 8 °C for 20 day. The JSSE was characterized by determining its antioxidant and mutagenic activities. A yellowfin tuna pâté was elaborated, with and without the addition of the JSSE. An affective sensory analysis was performed to establish consumers’ preferences. During a 20-day storage period, the water activity (aw), pH, color difference (ΔE*ab), microbiological analysis, lipid oxidation and sensory quality attributes were evaluated, and the results were compared with the results of the butylated hydroxyanisole (BHA) and control treatments. The JSSE showed antioxidant activity against the 2,2-diphenyl-1-picrylhydrazyl (DPPH●+) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS●) radicals and did not induce mutation, according to the Ames’ Salmonella test, nor chromosomal abnormalities, according to the onion root-tip cell assay. The consumer analysis demonstrated a higher preference for the pâté with the added JSSE in seven out of the eight evaluated attributes. During storage, the JSSE neither had an impact on aw nor pH, maintained lower ΔE*ab values, inhibited the microbial activity and lipid oxidation (unlike the control pâté), and preserved the sensory quality attributes, unlike the BHA and control treatments. This study showed that the JSSE has biologically active pigments that can act as antioxidants and antimicrobials in yellowfin tuna fish pâtés.
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Affiliation(s)
- Jesús Enrique Chan-Higuera
- Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.E.C.-H.); (L.L.); (M.C.-L.); (R.R.)
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd, Luis Encinas y Rosales s/n, Col. Centro, C.P. 83000 Hermosillo, Sonora, Mexico
| | - Josafat Marina Ezquerra-Brauer
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd, Luis Encinas y Rosales s/n, Col. Centro, C.P. 83000 Hermosillo, Sonora, Mexico
- Correspondence: (J.M.E.-B.); (A.A.C.-B.)
| | - Leontina Lipan
- Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.E.C.-H.); (L.L.); (M.C.-L.); (R.R.)
| | - Marina Cano-Lamadrid
- Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.E.C.-H.); (L.L.); (M.C.-L.); (R.R.)
| | - Roberta Rizzitano
- Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.E.C.-H.); (L.L.); (M.C.-L.); (R.R.)
| | - Angel Antonio Carbonell-Barrachina
- Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.E.C.-H.); (L.L.); (M.C.-L.); (R.R.)
- Correspondence: (J.M.E.-B.); (A.A.C.-B.)
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23
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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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24
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Salami SA, Valenti B, O'Grady MN, Kerry JP, Mattioli S, Licitra G, Luciano G, Priolo A. Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates. Meat Sci 2019; 153:126-134. [PMID: 30927684 DOI: 10.1016/j.meatsci.2019.03.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 03/22/2019] [Accepted: 03/24/2019] [Indexed: 01/17/2023]
Abstract
Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% dehydrated alfalfa (CON, n = 8) or cardoon meal (CMD, n = 7). Furthermore, the antioxidant activity of a phenolic-rich cardoon meal extract (1.32 GAE mg/ml) was examined in muscle homogenates (0, 0.5, 1, 5% v/w) subjected to iron/ascorbate-induced oxidation. Feeding CMD did not affect lamb performances and carcass traits but reduced (P < 0.05) the vaccenic and rumenic acids and increased stearic acid in muscle. Lipid oxidation was higher in raw meat from the CMD-fed lambs after 7 days of storage (P < 0.05). Feeding CMD did not affect the colour stability of raw meat and the oxidative stability of cooked meat and of muscle homogenates incubated with pro-oxidant catalysts. Adding 5% cardoon extract in muscle homogenates increased (+114.3%; P = 0.03) the total phenolic content and reduced (-77.6%; P < 0.01) lipid oxidation, demonstrating the antioxidant potential of compounds present in cardoon meal.
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Affiliation(s)
- Saheed A Salami
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland.
| | - Bernardo Valenti
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Michael N O'Grady
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
| | - Simona Mattioli
- Department of Agricultural, Environmental and Food Science (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Giuseppe Licitra
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Giuseppe Luciano
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; Department of Agricultural, Environmental and Food Science (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Alessandro Priolo
- Department Di3A, Animal Production Science, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
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25
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Muzolf-Panek M, Kaczmarek A, Tomaszewska-Gras J, Cegielska-Radziejewska R, Majcher M. Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1579834] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Małgorzata Muzolf-Panek
- Department of Food Quality and Safety Management, Food Science and Nutrition, Poznań University of Life Science, Poznań, Poland
| | - Anna Kaczmarek
- Department of Food Quality and Safety Management, Food Science and Nutrition, Poznań University of Life Science, Poznań, Poland
| | - Jolanta Tomaszewska-Gras
- Department of Food Quality and Safety Management, Food Science and Nutrition, Poznań University of Life Science, Poznań, Poland
| | - Renata Cegielska-Radziejewska
- Department of Food Quality and Safety Management, Food Science and Nutrition, Poznań University of Life Science, Poznań, Poland
| | - Małgorzata Majcher
- Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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26
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de Oliveira VS, Ferreira FS, Cople MCR, Labre TDS, Augusta IM, Gamallo OD, Saldanha T. Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review. Compr Rev Food Sci Food Saf 2018; 17:1465-1483. [DOI: 10.1111/1541-4337.12386] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 05/07/2018] [Accepted: 09/07/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Vanessa Sales de Oliveira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Maria Clara Ramos Cople
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ivanilda Maria Augusta
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ormindo Domingues Gamallo
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana Saldanha
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
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27
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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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28
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Martínez L, Ros G, Nieto G. Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat. MEDICINES (BASEL, SWITZERLAND) 2018; 5:E13. [PMID: 29360770 PMCID: PMC5874578 DOI: 10.3390/medicines5010013] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 01/18/2018] [Accepted: 01/20/2018] [Indexed: 02/01/2023]
Abstract
Hydroxytyrosol (HXT) is a phenolic compound drawn from the olive tree and its leaves as a by-product obtained from the manufacturing of olive oil. It is considered the most powerful antioxidant compound after gallic acid and one of the most powerful antioxidant compounds between phenolic compounds from olive tree followed by oleuropein, caffeic and tyrosol. Due to its molecular structure, its regular consumption has several beneficial effects such as antioxidant, anti-inflammatory, anticancer, and as a protector of skin and eyes, etc. For these reasons, the use of HXT extract is a good strategy for use in meat products to replace synthetics additives. However, this extract has a strong odour and flavour, so it is necessary to previously treat this compound in order to not alter the organoleptic quality of the meat product when is added as ingredient. The present review exposes the health benefits provided by HXT consumption and the latest research about its use on meat. In addition, new trends about the application of HXT in the list of ingredients of healthier meat products will be discussed.
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Affiliation(s)
- Lorena Martínez
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum" (Economy based on agri-food), Campus de Espinardo, 30100 Espinardo, Murcia, Spain.
| | - Gaspar Ros
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum" (Economy based on agri-food), Campus de Espinardo, 30100 Espinardo, Murcia, Spain.
| | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum" (Economy based on agri-food), Campus de Espinardo, 30100 Espinardo, Murcia, Spain.
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Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste. SUSTAINABILITY 2017. [DOI: 10.3390/su9091566] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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