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Biopreservative Effect of the Tunisian Halophyte Lobularia maritima Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat. Metabolites 2023; 13:metabo13030371. [PMID: 36984811 PMCID: PMC10057118 DOI: 10.3390/metabo13030371] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 02/26/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
In the present study, Lobularia maritima (Lm) flavonoid extract (LmFV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the obtained results showed the presence of a large number of components belonging to several chemical classes, mostly sugar alcohols, sugars, fatty acids, and terpenes. Firstly, the antibacterial activities of this fraction and linalool (Lin) were evaluated against eight foodborne pathogenic strains with MIC values between 2.3 and 5.8 mg/mL and 0.23 and 0.7 mg/mL, respectively. Then, the antioxidant activity of both was evaluated by the DPPH antiradical test and the phosphomolybdenum test. Furthermore, the biopreservative effect of LmFV alone and in combination with Lin on minced beef stored at 4 °C for 14 days was evaluated using microbiological and physiochemical tests. LmFV at 4.6% alone significantly reduced microbial spoilage in ground meat (p < 0.05). The combination of LmFV (4.6%) and Lin (0.46%) was more effective than LmFV alone in inhibiting bacterial contamination, reducing TBARS values and the risk of bacterial contamination, and reducing the accumulation of Met myoglobin (MetMb). This combination, therefore, extends the shelf life of the product by about 10 days. Based on these microbiological results and physicochemical parameters, it can be stated that the addition of Lin potentiates the flavonoid fraction of L. maritima more strongly against the deterioration of meat quality by significantly improving its biopreservative effect as a natural conservative.
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Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy. Foods 2022; 11:foods11223674. [PMID: 36429266 PMCID: PMC9688992 DOI: 10.3390/foods11223674] [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: 10/09/2022] [Revised: 11/09/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Exploring new sources of natural antioxidants is of great interest to edible oil producers, in line with the toxicological problems generated by the use of synthetic antioxidants. This study assesses the potential of lyophilized Pinot Noir grape pomace extract (GPE) to enhance the sunflower oil stability against thermo-oxidative damage compared to BHT during a prolonged exposure to convective heat at 185 °C. Oil thermo-oxidation was monitored based on specific indices such as peroxide value (PV), para-anisidine value (p-AV), inhibition of oil oxidation (IO), total oxidation (TOTOX) value, conjugated dienes and trienes (CDs, CTs), but also by attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), where absorbance ratios A 3009 cm-1/A 2922 cm-1 (RI), A 3009 cm-1/A 2853 cm-1 (RII), A 3009 cm-1/A 1744 cm-1 (RIII) and RIV = A 1744 cm-1/A 2922 cm-1 (RIV) were investigated. GPE showed a significant inhibitory effect on oil thermo-oxidation and this response was concentration-dependent. Substantial decreases in the investigated indices, compared to the control without added antioxidants, were obtained after 4 h and 8 h of heat exposure of the 800 ppm GPE sample: PV (47%; 42%), p-AV (38%; 33%), IO (54%; 46%), TOTOX (41%; 37%), CDs (46%; 39%), CTs (44%; 29%). Oil exposure to heat resulted in changes in RI-RIV attributed to the reduction in the degree of unsaturation, in response to primary and secondary lipid oxidation. FTIR spectroscopy can be used to differentiate untreated and heat-treated oils based on the absorbance ratios. An inhibitory effect close to that of BHT was achieved by 500 ppm GPE, while a dose of 800 ppm provided greater protection against thermo-oxidation. Our results promote GPE as a natural additive to limit the thermo-oxidative damage of plant oils.
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The Role of Thyme (Zataria multiflora Boiss) Essential Oil as Natural Antioxidant on the Lipid Oxidation in Mayonnaise. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1527289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Nowadays, essential oils are considered substitutes for synthetic additives in food products. Since lipid oxidation is the main chemical process affecting mayonnaise deterioration, in this research, the antioxidant activity of essential oil of thyme (Zataria multiflora Boiss) was determined for oxidative stability of treated mayonnaise (homogenized) during 6 months of storage. The antioxidant activities of the essential oil of thyme (0–150 μg/g) were investigated by the DPPH method. Then, the efficiency of this essential oil (144.4 μg/g) as a natural antioxidant in mayonnaise was studied by following analysis: peroxide, anisidine, Totox, and thiobarbituric acid. GC analysis of the essential oil resulted in the identification of forty compounds. The essential oil is characterized by a high number of monoterpenes such as thymol and carvacrol. Regarding antioxidation, the investigated essential oil strongly reduced the DPPH radical (IC50 = 144.4 μg/ml). This study confirms that the essential oil of thyme possessed antioxidant properties in vitro. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (
), while the control sample was oxidized faster. The essential oil had a significant effect on taste, odor, and overall acceptance, but no significant difference was observed in color and texture. The results of the present experiments suggest that essential oil of thyme (Z. multiflora) can be used as a source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise. Therefore, it can used as a natural antioxidant and flavoring compound in foods such as mayonnaise.
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Velur Balasubramaniam G, Sukumar S, Alagarsamy M, Velpandi PSD, Palaniappan A, Roy LM, Antony U. Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Sathvika Sukumar
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
| | - Meena Alagarsamy
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
| | | | - Ayyappan Palaniappan
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
| | - Leema Mary Roy
- Marine Biotechnology National Institute of Ocean Technology Chennai India
| | - Usha Antony
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
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Romero C, Nardoia M, Arija I, Viveros A, Rey AI, Prodanov M, Chamorro S. Feeding Broiler Chickens with Grape Seed and Skin Meals to Enhance α- and γ-Tocopherol Content and Meat Oxidative Stability. Antioxidants (Basel) 2021; 10:antiox10050699. [PMID: 33925096 PMCID: PMC8146948 DOI: 10.3390/antiox10050699] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/23/2021] [Accepted: 04/25/2021] [Indexed: 12/23/2022] Open
Abstract
Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with featured antioxidant capacity. An experiment was conducted to investigate the effect of these polyphenol sources in diets formulated to contain the same total extractable grape polyphenol content on growth performance, protein and extractable polyphenol digestibility, plasma and meat α- and γ-tocopherol and thigh meat oxidation in broiler chickens. Five experimental diets were formulated: control, control + vitamin E (200 mg/kg), 30 g/kg GS diet, 110 g/kg GK diet, GS + GK diet (a mixture of 24.4 g/kg GS and 13.1 g/kg GK designed to simulate a reconstituted grape pomace). Feeding chickens with 110 g/kg GK reduced (p < 0.001) daily weight gain, worsened (p < 0.001) feed conversion ratio, increased (p < 0.001) non-extractable polyphenol content in the ileum and in the excreta and decreased (p < 0.05) ileal protein digestibility. Regardless of the grape polyphenol source used, the inclusion of grape byproducts in the diets led to an increase of total extractable polyphenol contents in the ileum (p < 0.01) and the excreta (p < 0.001), which resulted (p < 0.001) in a decrease of extractable polyphenol digestibilities. Alpha- and gamma-tocopherol concentrations increased (p < 0.001) in plasma and in seven-day stored meat in birds fed the diet combining GS and GK with respect to the control group. As it happened with the vitamin E supplementation, feeding the combination of GS and GK also reduced (p < 0.001) the concentration of the lipid peroxidation marker (malondialdehyde) in the stored meat of chickens.
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Affiliation(s)
- Carlos Romero
- Universidad Católica Santa Teresa de Jesús de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain;
| | - Maria Nardoia
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy;
| | - Ignacio Arija
- Department of Animal Production, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain; (I.A.); (A.V.); (A.I.R.)
| | - Agustín Viveros
- Department of Animal Production, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain; (I.A.); (A.V.); (A.I.R.)
| | - Ana I. Rey
- Department of Animal Production, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain; (I.A.); (A.V.); (A.I.R.)
| | - Marin Prodanov
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autonoma de Madrid, 28049 Madrid, Spain;
| | - Susana Chamorro
- Department of Genetics, Physiology and Microbiology (Animal Physiology Unit), Faculty of Biology, Complutense University of Madrid, 28040 Madrid, Spain
- Correspondence:
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Kokabian A, Daraei Garmakhany A, Jafarzadeh S, Aghajani N. Incorporation of omega-3 fatty acid-rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage. Food Sci Nutr 2021; 9:331-344. [PMID: 33473296 PMCID: PMC7802547 DOI: 10.1002/fsn3.1998] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 10/21/2020] [Accepted: 10/27/2020] [Indexed: 11/12/2022] Open
Abstract
The demand for consuming low-fat or nonfat dairy products, especially fat-free yoghurt, has increased considerably because of the effects of high-fat diet on human health during the two past decades. Generally, consumers prefer low-fat products to the same high-fat products. For this reason, manufacturers are looking for an ideal source for replacing fat substitute. In this research, the effect of grape seed oil (GSO) as a fat replacement on different quality attributes of the produced set yoghurt was determined. The effect of diverse ratios (3:0, 1.5:1.5, and 0.5:3%) of milk fat and GSO on the change in the quality attributes of the set yoghurt for up to 22 days of refrigeration period (4 ± 1°C) was investigated. Statistical analysis revealed that increase in GSO concentration leads to a significant increase (p < .05) in viscosity, acidity, and water-holding capacity (WHC), whereas syneresis and pH value decreased during the storage time. Furthermore, increasing the proportion of fat replacement to 3% (w/w) in set yoghurt increased the samples hardness while in case of cohesiveness; negative effect was observed because of the action of fat globules within the protein system. Result of fatty acid analysis revealed that the yoghurt samples containing GSO have higher unsaturated fatty acid content than the control yoghurt sample. In conclusion, the best fat replacement concentration of GSO in producing low-fat yoghurt was found in 1.5%, which also had the highest overall acceptance score between different yoghurt samples containing different levels of GSO.
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Affiliation(s)
| | - Amir Daraei Garmakhany
- Department of Food Science and TechnologyTuyserkan Faculty of Engineering & Natural ResourcesBu‐Ali Sina UniversityHamedanIran
| | - Shima Jafarzadeh
- Food Technology DivisionSchool of Industrial TechnologyUniversity Sains Malaysia11800MindenPenangMalaysia
| | - Narjes Aghajani
- Department of Food Science and TechnologyBahar Faculty of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
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Zhu Z, Fang R, Yang J, Khan IA, Huang J, Huang M. Air frying combined with grape seed extract inhibits N ε-carboxymethyllysine and N ε-carboxyethyllysine by controlling oxidation and glycosylation. Poult Sci 2020; 100:1308-1318. [PMID: 33518088 PMCID: PMC7858175 DOI: 10.1016/j.psj.2020.11.056] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 11/16/2020] [Accepted: 11/23/2020] [Indexed: 01/01/2023] Open
Abstract
Advanced glycation end products (AGE), compounds formed in meat at the advanced stage of Maillard reaction, are easily exposed to thermal processing. Improving cooking condition and adding antioxidants are 2 common ways for AGE reduction. The present work compared the inhibition of grape seed extract (GSE) on levels of free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) in chicken breast under deep-frying and air-frying conditions. Efficiency of 5 concentrations of GSE (0.0, 0.2, 0.5, 0.8, and 1.0 g/kg) in retarding oxidation, glyoxal (GO), methylglyoxal (MGO), lysine (Lys), Maillard reaction degree (A294, A420), and Shiff's base were tested. Results showed that 0.5 g/kg GSE before heating significantly (P < 0.05) reduced AGE in fried breast chicken, whereas excessive supplementation of GSE (0.8 and 1 g/kg) was reverse. Air frying was found significantly (P < 0.05) better than deep frying to reduce the precursor substances (GO, MGO, and Lys) of AGE. In conclusion, GSE-derived polyphenols exhibited different inhibitory effects on oxidation and glycosylation at different concentrations. We found that 0.5 g/kg of GSE combined with air frying was the best recommendation for inhibiting CML and CEL.
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Affiliation(s)
- Zongshuai Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University Nanjing 210095, Jiangsu, China
| | - Rui Fang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University Nanjing 210095, Jiangsu, China
| | - Jing Yang
- Institution of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210095, PR China
| | - Iftikhar Ali Khan
- Institution of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210095, PR China
| | - Jichao Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University Nanjing 210095, Jiangsu, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University Nanjing 210095, Jiangsu, China; Nanjing Huang Jiaoshou Food Science and Technology Co., Ltd., National R & D Center For Poultry Processing Technology, Nanjing 210095, China.
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8
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Şimşek A, Kılıç B. Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage. Meat Sci 2020; 169:108217. [PMID: 32590277 DOI: 10.1016/j.meatsci.2020.108217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/05/2020] [Accepted: 06/07/2020] [Indexed: 10/24/2022]
Abstract
The effect of different polyphosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) and ratios of unencapsulated (u) and encapsulated (e) forms of these polyphosphates (PP, 0.5%) on lipid oxidation inhibition and quality characteristics of ground beef döner kebab were evaluated. STP usage provided lower cooking loss (CL) than HMP or SPP (P < .05). Döners containing STP had higher pH than those with HMP or SPP (P < .05). Regardless of ePP ratio in the total added PP (0.5%), added ePP created the same effect on CL and pH as 0.5% uPP in döner samples. The highest orthophosphate (OP) was obtained with STP, followed by SPP, HMP and control (no PP; P < .05). OP values generally decreased with increasing ePP ratio up to 0.4% in the total added PP (P < .05). Thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxide (LPO) in döners containing PP were lower than control (P < .05). The lowest TBARS and LPO were determined in döners containing STP or SPP (P < .05). In general, increasing ePP ratio (up to 0.2% for STP and SPP, and 0.4% for HMP) in the total added PP provided further reduction in TBARS and LPO (P < .05). TBARS and LPO results suggested that ePP incorporation may be strategic implementation for meat industry to control lipid oxidation in ready to eat döner kebab.
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Affiliation(s)
- Azim Şimşek
- Egirdir Vocational School, Department of Food Processing, Isparta University of Applied Sciences, Isparta, Turkey.
| | - Birol Kılıç
- Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, Isparta 32260, Turkey
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Khan IA, Xu W, Wang D, Yun A, Khan A, Zongshuai Z, Ijaz MU, Yiqun C, Hussain M, Huang M. Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage. J Food Sci 2020; 85:618-627. [PMID: 32052442 DOI: 10.1111/1750-3841.15036] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 11/27/2019] [Accepted: 12/15/2019] [Indexed: 01/01/2023]
Abstract
Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra-performance liquid chromatography (Q-TOF-MS, Xevo G2-S; Milford, MA, USA, Waters) system in tandem with a quadruple time-of-flight mass spectrometer. The effect of CME on lipid and protein oxidation was investigated in goat patties during 9 days of refrigerated storage (4 ± 1 °C). Patties were prepared from freshly minced meat with the addition of 0.1% and 0.2% CME and compared with the butylated hydroxytoluene (BHT) (0.01%) and control. High level of thiol and lower level of thiobarbituric acid reactive substances and carbonyl content were observed in CME-treated samples compared to control during storage period. The incorporation of CME in patties reduced the pH and water activity values markedly, but no effect was found on color and sensory analyses. These results show that increased level of CME is more effective against lipid and protein oxidation and therefore can be used as a natural antioxidant in meat products without affecting product acceptability. PRACTICAL APPLICATION: Chrysanthemum morifolium flower belongs to the family "Asteraceae" and is a novel natural antioxidant for meat processing industry. It possesses strong antioxidant activities having many phenolic compounds including gallocatechin, apigenin, rosmarinic acid, caffeic acid, rhamnetin, and quercetin, and can be used for development and production of functional food as a natural antioxidant agent.
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Affiliation(s)
- Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China.,Inst. of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, People's Republic of China
| | - Weimin Xu
- Inst. of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, People's Republic of China
| | - Daoying Wang
- Inst. of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, People's Republic of China
| | - Ang Yun
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Asad Khan
- Key Lab of Mucosal Immunology, College of Preventive Veterinary Medicine, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Zhu Zongshuai
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Muhammad Umair Ijaz
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Cheng Yiqun
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China.,College of Environmental Science & Engineering, Inst. of Functional Food, Anhui Normal Univ., Wuhu, Anhui, 241000, People's Republic of China
| | - Muzahir Hussain
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
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Ahmadi-Dastgerdi A, Ezzatpanah H, Asgary S, Dokhani S, Rahimi E, Gholami-Ahangaran M. OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i1.1340] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Lipid oxidation is the main chemical process affecting mayonnaise deterioration. Today, essential oils from aromatic plants have been qualified as natural antioxidants and proposed as potential substitutes of synthetic antioxidants in food products. In this research, antioxidant activity of Achillea millefolium essential oil was determined based on oxidative stability of treated mayonnaise (homogenized) during 6 months of storage at 4°C. The following analysis were performed: peroxide value (PV), anisidine value (AV), Totox value and thiobarbituric acid (TBA) to assess the extent of oil deterioration. Mayonnaise samples were divided into three experimental treatments, namely: E.O (essential oil in concentrations: 3.83, 5.85 and 7.2 mg/ml), T (TBHQ in concentration: 0.12 mg/ml) and C (control: no antioxidant). Subsequently, the samples from each treatment were stored at 4 oC. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (p < 0.05), while the control sample was oxidized faster. Among the essential oils, concentrations of 5.85 and 7.2 mg/ml showed the best antioxidant activity. PV, TBA, AV and totox values increased during the storage time for all treatments. Our results suggest that essential oil of Achillea millefolium has potential source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise, due to its reaction with oxidative free radicals and therefore can increase food shelf life.
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11
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Singh PK, Ahlawat SS, Sharma DP, Jairath G, Pathera A. Effect of grape seed extract on storage stability of buffalo veal slices at refrigeration temperature (4 ± 1°C). J Food Saf 2018. [DOI: 10.1111/jfs.12500] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pradeep Kumar Singh
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences; Lala Lajpat Rai University of Veterinary and Animal Sciences; Hisar Haryana India
| | - Satyavir Singh Ahlawat
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences; Lala Lajpat Rai University of Veterinary and Animal Sciences; Hisar Haryana India
| | - Diwakar Prasad Sharma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences; Lala Lajpat Rai University of Veterinary and Animal Sciences; Hisar Haryana India
| | - Gauri Jairath
- Livestock Products Technology; Central Sheep and Wool Research Institute, Avikanagar; Malpura Rajasthan India
| | - Ashok Pathera
- School of Bioengineering and Food Technology; Shoolini University; Solan Himachal Pradesh India
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12
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Brannan RG, Peters TE, Black KJ, Kukor BJ. Valorization of underutilized North American pawpaw (Asimina triloba): investigation as a lipid oxidation inhibitor in turkey homogenate model system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2210-2214. [PMID: 28963764 DOI: 10.1002/jsfa.8706] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 09/20/2017] [Accepted: 09/22/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The objective of this study was to characterize the ability of extracts from nine varieties of pawpaw pulp standardized to the phenolics level of 0.1% grape seed extract (GSE) on inhibition of the formation of thiobarbituric reactive substances (TBARS) in a turkey model system. The antioxidant activity of the extracts was also determined using four common assays. RESULTS Over the 240 min sampling time, the standardized pawpaw extracts from all nine varieties were as effective as GSE in inhibiting TBARS formation in turkey muscle homogenate compared to the untreated control. Extracts from all pawpaw varieties and GSE began to inhibit TBARS formation at 60 min of incubation, and by 240 min TBARS were reduced from 35 μmol malondialdehyde kg-1 tissue in the homogenate to which no antioxidant was added to 4-18 μmol malondialdehyde kg-1 tissue in the antioxidant-enriched extracts. There does not appear to be a clear relationship between inhibition of TBARS and any of the antioxidant capacity measurements (ORAC, DPPH inhibition, reducing potential as measured by FRAP assay, or pyrogallol red bleaching). CONCLUSION The results of this research indicate that there is potential to add value to pawpaw as a functional food source of natural antioxidants, particularly in meat products. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Robert G Brannan
- School of Applied Health Sciences and Wellness, Ohio University, Athens, OH, USA
| | - Trisha E Peters
- School of Applied Health Sciences and Wellness, Ohio University, Athens, OH, USA
| | - Kathleen J Black
- School of Applied Health Sciences and Wellness, Ohio University, Athens, OH, USA
| | - Benjamin J Kukor
- School of Applied Health Sciences and Wellness, Ohio University, Athens, OH, USA
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Papuc C, Predescu CN, Tudoreanu L, Nicorescu V, Gâjâilă I. Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1346-1361. [PMID: 28782814 DOI: 10.1002/jsfa.8599] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 06/24/2017] [Accepted: 07/21/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Following public concern on the use of synthetic food antioxidants, there is an increasing demand for the application of mixed or purified natural antioxidants to maintain quality of meat products quality during storage. The aim of this research was to investigate the effect of ethanolic extract of hawthorn berry, compared to butylated hydroxylanisole (BHA), on lipid peroxidation, myoglobin oxidation, protein electrophoresis pattern, consistency and firmness of minced pork during refrigeration at 4 °C, and to identify the relationship between chemical modifications and consistency variation. RESULTS After 6 days of refrigeration it was found that the thiobarbituric acid reactive substances value of minced pork containing 200 mg GAE kg-1 total phenolics in minced meat (200 HP) was significantly lower (0.1543 ± 0.006 mg) compared to BHA-treated meat. The ratio of oxymyoglobin to metmyoglobin in treated minced pork was respectively 0.845 for 200 HP and 0.473 for BHA-treated minced meat. Concentrations of 100 HP or 300 HP will generate statistically higher firmness than BHA in minced pork. CONCLUSION Hawthorn berry ethanolic extract was more effective than BHA in reducing lipid oxidation and protein degradation, for maintaining firmness and consistency of minced pork during 6 days of refrigeration at 4 °C. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Camelia Papuc
- Preclinical Sciences Department, Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
| | - Corina Nicoleta Predescu
- Preclinical Sciences Department, Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
| | - Liliana Tudoreanu
- Preclinical Sciences Department, Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
| | - Valentin Nicorescu
- Preclinical Sciences Department, Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
| | - Iuliana Gâjâilă
- Preclinical Sciences Department, Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
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Hassanzadeh P, Tajik H, Rohani SMR, Moradi M, Hashemi M, Aliakbarlu J. Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2017.06.014] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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Ma ZF, Zhang H. Phytochemical Constituents, Health Benefits, and Industrial Applications of Grape Seeds: A Mini-Review. Antioxidants (Basel) 2017; 6:antiox6030071. [PMID: 28914789 PMCID: PMC5618099 DOI: 10.3390/antiox6030071] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 09/09/2017] [Accepted: 09/12/2017] [Indexed: 01/14/2023] Open
Abstract
Grapes are one of the most widely grown fruits and have been used for winemaking since the ancient Greek and Roman civilizations. Grape seeds are rich in proanthocyanidins which have been shown to possess potent free radical scavenging activity. Grape seeds are a complex matrix containing 40% fiber, 16% oil, 11% proteins, and 7% complex phenols such as tannins. Grape seeds are rich sources of flavonoids and contain monomers, dimers, trimers, oligomers, and polymers. The monomeric compounds includes (+)-catechins, (−)-epicatechin, and (−)-epicatechin-3-O-gallate. Studies have reported that grape seeds exhibit a broad spectrum of pharmacological properties against oxidative stress. Their potential health benefits include protection against oxidative damage, and anti-diabetic, anti-cholesterol, and anti-platelet functions. Recognition of such health benefits of proanthocyanidins has led to the use of grape seeds as a dietary supplement by the consumers. This paper summarizes the studies of the phytochemical compounds, pharmacological properties, and industrial applications of grape seeds.
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Affiliation(s)
- Zheng Feei Ma
- Department of Public Health, Xi'an Jiaotong-Liverpool University, Suzhou 215123, China.
| | - Hongxia Zhang
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
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Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract. Journal of Food Science and Technology 2017; 54:1608-1615. [PMID: 28559620 DOI: 10.1007/s13197-017-2592-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2017] [Accepted: 03/15/2017] [Indexed: 12/29/2022]
Abstract
In this study, yogurt was supplemented with 1.5 and 3.0 g L-1 of grape extract, inoculated culture containing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium bb12 bifidum, fermented and stored at 4 °C. Acid production, microbial growth, gel strength, syneresis, rheological and sensory properties were studied. An increase in grape extract concentration extended fermentation time. Bacterial strains were found in at least 109 CFU100 g-1 of yogurt showing the possibility of probiotic yogurt production with grape extract. Gel strength decreased with increasing concentration of grape extract while syneresis increased. The addition of grape extract changed the dilatant behavior to a pseudoplastic behavior, decreased yield stress, whereas k values increased. Sensory attributes (color, flavor, taste, texture and appearance) didn't differ significantly.
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Vital ACP, Santos NW, Matumoto-Pintro PT, da Silva Scapim MR, Madrona GS. Ice cream supplemented with grape juice residue as a source of antioxidants. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12412] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ana Carolina Pelaes Vital
- Department of Food Engineering; Universidade Estadual de Maringá; Av. Colombo 5790 Bloco 13 Maringá Paraná 87020-900 Brazil
| | - Nadine Woruby Santos
- Department of Animal Science; Universidade Estadual de Maringá; Av. Colombo 5790 Bloco J45 Maringá Paraná 87020-900 Brazil
| | - Paula Toshimi Matumoto-Pintro
- Department of Agronomy; Universidade Estadual de Maringá; Av. Colombo 5790 Bloco J45 Maringá Paraná 87020-900 Brazil
| | - Monica Regina da Silva Scapim
- Department of Food Engineering; Universidade Estadual de Maringá; Av. Colombo 5790 Bloco 13 Maringá Paraná 87020-900 Brazil
| | - Grasiele Scaramal Madrona
- Department of Food Engineering; Universidade Estadual de Maringá; Av. Colombo 5790 Bloco 13 Maringá Paraná 87020-900 Brazil
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18
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García-Lomillo J, González-SanJosé ML. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Compr Rev Food Sci Food Saf 2016; 16:3-22. [PMID: 33371551 DOI: 10.1111/1541-4337.12238] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/06/2023]
Abstract
Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
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Affiliation(s)
- Javier García-Lomillo
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| | - María Luisa González-SanJosé
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
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Tournour HH, Segundo MA, Magalhães LM, Costa AS, Cunha LM. Effect ofTouriga nacionalGrape Extract on Characteristics of Mechanically Deboned Chicken Meat Kept Under Frozen Storage. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12434] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Hernán H. Tournour
- LAQV, REQUIMTE/DGAOT, Faculty of Sciences; University of Porto; Porto Portugal
- Faculty of Nutrition and Food Sciences; University of Porto; Porto Portugal
| | - Marcela A. Segundo
- UCIBIO, REQUIMTE, Department of Chemistry, Faculty of Pharmacy; University of Porto; Porto Portugal
| | - Luís M. Magalhães
- UCIBIO, REQUIMTE, Department of Chemistry, Faculty of Pharmacy; University of Porto; Porto Portugal
| | - Anabela S.G. Costa
- LAQV, REQUIMTE, Department of Chemistry, Faculty of Pharmacy; University of Porto; Porto Portugal
| | - Luís M. Cunha
- LAQV, REQUIMTE/DGAOT, Faculty of Sciences; University of Porto; Porto Portugal
- GreenUP/CITAB-UP, DGAOT, Faculty of Sciences; University of Porto; Porto Portugal
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BEKDESER B, ÖZYÜREK M, AKYÜZ E, APAK R. A Novel Spectrofluorometric Probe for the Determination of Peroxynitrite Anion Scavenging Activity of Biothiols and Amino Acids. ANAL SCI 2016; 32:1315-1320. [DOI: 10.2116/analsci.32.1315] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Burcu BEKDESER
- Department of Chemistry, Faculty of Engineering, Istanbul University
- Istanbul University-Application & Research Center for the Measurement of Food Antioxidants, Istanbul University
| | - Mustafa ÖZYÜREK
- Department of Chemistry, Faculty of Engineering, Istanbul University
| | - Esin AKYÜZ
- Department of Chemistry, Faculty of Engineering, Istanbul University
| | - Resat APAK
- Department of Chemistry, Faculty of Engineering, Istanbul University
- Istanbul University-Application & Research Center for the Measurement of Food Antioxidants, Istanbul University
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21
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Brenes A, Viveros A, Chamorro S, Arija I. Use of polyphenol-rich grape by-products in monogastric nutrition. A review. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2015.09.016] [Citation(s) in RCA: 169] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Kumar V, Chatli MK, Wagh RV, Mehta N, Kumar P. Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6230-41. [PMID: 26396369 PMCID: PMC4573166 DOI: 10.1007/s13197-015-1734-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/16/2014] [Accepted: 01/07/2015] [Indexed: 11/30/2022]
Abstract
The effect of combination of phyto-extracts (sea buckthorn extract (SBTE), grape seed extract (GSE)) on different physico-chemical, oxidative stability, instrumental colour and texture, sensory and microbiological properties of pork patties were investigated under aerobic and MAP (50 % CO2: 50 % N2) packaging conditions. Treatments viz. T-1 (aerobic packaged control), T-2 (aerobic packaged containing 0.3 % SBTE+ 0.1 % GSE), T-3 (MAP packaged control) and T-4 (MAP packaged containing 0.3 % SBTE+ 0.1 % GSE) at 4 ± 1 °C for 35 days and samples were drawn at 7 days interval. The pH decreased initially up to 21 days and thereafter increased on further storage whereas water activity followed a decreasing trend throughout the storage period, irrespective of the treatment and packaging conditions. Results of oxidative stability parameters revealed that peroxide value, TBARS and FFA followed an increasing trend in both the packaging groups during storage however, the rate of increase was significantly lower (P < 0.05) in MAP packaged products than aerobic packaged products and phyto extracts incorporated products than their respective control. Instrumental colour and texture profiles were best maintained in MAP packaged treated products (T-4) which has higher redness (a*) value whereas lightness (L*) and yellowness (b*) showed lower (P < 0.05) value. MAP packaging resulted in superior sensory properties of pork patties as compared to aerobic packaged products. Standard plate count, psychrophiles and Coliforms were significantly (P < 0.05) lower in treated products than control and microbial count was better maintained in MAP than aerobic condition. Results concluded that the combined use of antioxidants and MAP packaging would be a useful method to control the oxidative and microbial quality changes of pork patties and it can be successfully stored for 35 days.
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Affiliation(s)
- Vikas Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Manish K. Chatli
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Rajesh V. Wagh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
| | - Pavan Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India
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23
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Neacsu M, Vaughan N, Raikos V, Multari S, Duncan G, Duthie G, Russell W. Phytochemical profile of commercially available food plant powders: their potential role in healthier food reformulations. Food Chem 2015; 179:159-69. [DOI: 10.1016/j.foodchem.2015.01.128] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2014] [Revised: 12/18/2014] [Accepted: 01/29/2015] [Indexed: 01/05/2023]
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24
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Felix da Silva D, Matumoto-Pintro PT, Bazinet L, Couillard C, Britten M. Effect of commercial grape extracts on the cheese-making properties of milk. J Dairy Sci 2015; 98:1552-62. [PMID: 25597978 DOI: 10.3168/jds.2014-8796] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2014] [Accepted: 11/29/2014] [Indexed: 11/19/2022]
Abstract
Grape extracts can be added to milk to produce cheese with a high concentration of polyphenols. Four commercial extracts from whole grape, grape seed, and grape skin (2 extracts) were characterized and added to milk at concentrations of 0, 0.1, 0.2, and 0.3% (wt/vol). The effect of grape extracts on the kinetics of milk clotting, milk gel texture, and syneresis were determined, and model cheeses were produced. Whole grape and grape seed extracts contained a similar concentration of polyphenolic compounds and about twice the amount found in grape skin extracts. Radical scavenging activity was directly proportional to the phenolic compounds content. When added to milk, grape extracts increased rennet-induced clotting time and decreased the clotting rate. Although differences were observed between the extracts, the concentration added to milk was the main factor influencing clotting properties. With increasing concentrations of grape extracts, milk gels showed increased brittleness and reduced firmness. In addition, syneresis of milk gels decreased with increasing concentrations of grape extracts, which resulted in cheeses with a higher moisture content. The presence of grape extracts in milk slightly increased protein recovery in cheese but had no effect on fat recovery. With whole grape or grape seed extracts added to milk at 0.1% (wt/vol), the recovery coefficient for polyphenols was about 0.63, and decreased with increasing extract concentration in milk. Better polyphenol recovery was observed for grape seed extracts (0.87), with no concentration effect. Commercial extracts from whole grape, grape seed, or grape skin can be added to milk in the 0.1 to 0.3% (wt/vol) concentration range to produce cheese with potential health benefits, without a negative effect on cheese yield.
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Affiliation(s)
- Denise Felix da Silva
- Departamento de Agronomia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná 87020-900, Brazil
| | - Paula T Matumoto-Pintro
- Departamento de Agronomia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná 87020-900, Brazil
| | - Laurent Bazinet
- Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada G1V 0A6; Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6
| | - Charles Couillard
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6
| | - Michel Britten
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6; Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3.
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25
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Wang Y, Li F, Zhuang H, Chen X, Li L, Qiao W, Zhang J. Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.022] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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26
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Martínez J, Nieto G, Castillo J, Ros G. Influence of in vitro gastrointestinal digestion and/or grape seed extract addition on antioxidant capacity of meat emulsions. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.07.048] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Shah MA, Bosco SJD, Mir SA. Plant extracts as natural antioxidants in meat and meat products. Meat Sci 2014; 98:21-33. [DOI: 10.1016/j.meatsci.2014.03.020] [Citation(s) in RCA: 272] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Revised: 02/14/2014] [Accepted: 03/28/2014] [Indexed: 12/22/2022]
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28
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Li CY, Kim HW, Li H, Lee DC, Rhee HI. Antioxidative effect of purple corn extracts during storage of mayonnaise. Food Chem 2014; 152:592-6. [DOI: 10.1016/j.foodchem.2013.11.152] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2012] [Revised: 11/02/2013] [Accepted: 11/21/2013] [Indexed: 11/24/2022]
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29
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Reddy GB, Sen A, Nair PN, Reddy KS, Reddy KK, Kondaiah N. Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. Meat Sci 2013; 95:288-94. [DOI: 10.1016/j.meatsci.2013.04.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2012] [Revised: 02/28/2013] [Accepted: 04/01/2013] [Indexed: 11/16/2022]
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30
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Yu J, Ahmedna M. Functional components of grape pomace: their composition, biological properties and potential applications. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03197.x] [Citation(s) in RCA: 234] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jianmei Yu
- Department of Family and Consumer Sciences; North Carolina A&T State University; 1601 East Market Street; Greensboro; NC; 27411; USA
| | - Mohamed Ahmedna
- Centre for Excellence in Post-Harvest Technologies; North Carolina A&T State University, 500 Laureate Way, Suite 4222, North Carolina Research Campus, Kannapolis; NC; 28081; USA
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31
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Poiana MA. Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract. Int J Mol Sci 2012; 13:9240-9259. [PMID: 22942764 PMCID: PMC3430295 DOI: 10.3390/ijms13079240] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2012] [Revised: 07/11/2012] [Accepted: 07/12/2012] [Indexed: 11/17/2022] Open
Abstract
This study was performed to investigate the effectiveness of grape seed extract (GSE) compared to butylated hydroxytoluene (BHT) on retarding lipid oxidation of sunflower oil subjected to convection and microwave heating up to 240 min under simulated frying conditions. The progress of lipid oxidation was assessed in terms of peroxide value (PV), p-anisidine value (p-AV), conjugated dienes and trienes (CD, CT), inhibition of oil oxidation (IO) and TOTOX value. In addition, total phenolic content (TP) was evaluated in samples before and after heating in order to assess the changes in these compounds relative to the extent of lipid oxidation. The results of this study highlight that GSE showed a significantly inhibitory effect on lipid oxidation during both treatments, although to a different extent. This ability was dose-dependent; therefore, the extent of lipid oxidation was inversely related to GSE level. Convective heating, respective microwave exposure for 240 min of samples supplemented by GSE to a level of 1000 ppm, resulted in significant decreases of investigated indices relative to the control values as follows: PV (48%; 30%), p-AV (29%; 40%), CD (45%; 30%), CT (41%; 36%), TOTOX (35%; 37%). GSE to a level of 600-800 ppm inhibited the lipid oxidation in a similar manner to BHT. These results suggested that GSE can be used as a potential natural extract for improving oxidative stability of sunflower oil during thermal applications.
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Affiliation(s)
- Mariana-Atena Poiana
- Faculty of Food Processing Technology, Banat’s University of Agricultural Sciences and Veterinary Medicine from Timisoara, Calea Aradului 119, RO 300645, Timisoara, Romania; E-Mail: ; Tel.: +40-256-277308; Fax: +40-256-277326
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32
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Shin YJ, Song HY, Seo YB, Song KB. Preparation of red algae film containing grapefruit seed extract and application for the packaging of cheese and bacon. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0029-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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Garrido MD, Auqui M, Martí N, Linares MB. Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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34
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Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0173-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
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35
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Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Sci 2011; 88:397-403. [DOI: 10.1016/j.meatsci.2011.01.017] [Citation(s) in RCA: 132] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Revised: 01/20/2011] [Accepted: 01/20/2011] [Indexed: 11/23/2022]
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36
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37
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Shirahigue LD, Plata-Oviedo M, De Alencar SM, D’Arce MABR, De Souza Vieira TMF, Oldoni TLC, Contreras-Castillo CJ. Wine industry residue as antioxidant in cooked chicken meat. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02201.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Brannan R. Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage. Meat Sci 2009; 81:589-95. [DOI: 10.1016/j.meatsci.2008.10.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2008] [Revised: 10/10/2008] [Accepted: 10/14/2008] [Indexed: 10/21/2022]
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39
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Sasse A, Colindres P, Brewer M. Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties. J Food Sci 2009; 74:S30-5. [DOI: 10.1111/j.1750-3841.2008.00979.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Brannan R. Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels. J Food Sci 2007; 73:C36-40. [DOI: 10.1111/j.1750-3841.2007.00588.x] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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