1
|
Ko HI, Kim SR, Jeong CR, Lee M, Eun JB, Kim TW. Draft genome sequence of Lactiplantibacillus plantarum KCKM 0106, isolated from mustard leaf kimchi. Microbiol Resour Announc 2024; 13:e0090823. [PMID: 38038465 DOI: 10.1128/mra.00908-23] [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: 09/26/2023] [Accepted: 11/03/2023] [Indexed: 12/02/2023] Open
Abstract
Lactiplantibacillus plantarum KCKM 0106, isolated from mustard leaf kimchi, demonstrates probiotic properties, such as acid tolerance and adhesion to intestinal epithelial cells. We present the draft genome sequence of L. plantarum KCKM 0106, comprising 3,328,662 bp and 44.4% GC content.
Collapse
Affiliation(s)
- Hye In Ko
- Technology Innovation Research Division, World Institute of Kimchi , Gwangju, South Korea
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University , Gwangju, South Korea
| | - So-Rim Kim
- Technology Innovation Research Division, World Institute of Kimchi , Gwangju, South Korea
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University , Gwangju, South Korea
| | - Chae-Rim Jeong
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University , Gwangju, South Korea
| | - Moeun Lee
- Technology Innovation Research Division, World Institute of Kimchi , Gwangju, South Korea
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University , Gwangju, South Korea
| | - Tae-Woon Kim
- Technology Innovation Research Division, World Institute of Kimchi , Gwangju, South Korea
| |
Collapse
|
2
|
Memarzia A, Saadat S, Asgharzadeh F, Behrouz S, Folkerts G, Boskabady MH. Therapeutic effects of medicinal plants and their constituents on lung cancer, in vitro, in vivo and clinical evidence. J Cell Mol Med 2023; 27:2841-2863. [PMID: 37697969 PMCID: PMC10538270 DOI: 10.1111/jcmm.17936] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 08/07/2023] [Accepted: 08/18/2023] [Indexed: 09/13/2023] Open
Abstract
The most common type of cancer in the world is lung cancer. Traditional treatments have an important role in cancer therapy. In the present review, the most recent findings on the effects of medicinal plants and their constituents or natural products (NP) in treating lung cancer are discussed. Empirical studies until the end of March 2022 were searched using the appropriate keywords through the databases PubMed, Science Direct and Scopus. The extracts and essential oils tested were all shown to effect lung cancer by several mechanisms including decreased tumour weight and volume, cell viability and modulation of cytokine. Some plant constituents increased expression of apoptotic proteins, the proportion of cells in the G2/M phase and subG0/G1 phase, and Cyt c levels. Also, natural products (NP) activate apoptotic pathways in lung cancer cell including p-JNK, Akt/mTOR, PI3/ AKT\ and Bax, Bcl2, but suppressed AXL phosphorylation. Plant-derived substances altered the cell morphology, reduced cell migration and metastasis, oxidative marker production, p-eIF2α and GRP78, IgG, IgM levels and reduced leukocyte counts, LDH, GGT, 5'NT and carcinoembryonic antigen (CEA). Therefore, medicinal plant extracts and their constituents could have promising therapeutic value for lung cancer, especially if used in combination with ordinary anti-cancer drugs.
Collapse
Affiliation(s)
- Arghavan Memarzia
- Applied Biomedical Research CenterMashhad University of Medical SciencesMashhadIran
- Department of Physiology, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
| | - Saeideh Saadat
- Applied Biomedical Research CenterMashhad University of Medical SciencesMashhadIran
- Department of Physiology, School of MedicineZahedan University of Medical SciencesZahedanIran
| | - Fereshteh Asgharzadeh
- Department of Physiology, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
| | - Sepide Behrouz
- Department of Animal Science, Faculty of AgricultureUniversity of BirjandBirjandIran
| | - Gert Folkerts
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences (UIPS), Faculty of ScienceUtrecht UniversityUtrechtNetherlands
| | - Mohammad Hossein Boskabady
- Applied Biomedical Research CenterMashhad University of Medical SciencesMashhadIran
- Department of Physiology, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
| |
Collapse
|
3
|
Plasma-treated LDPE film incorporated with onion and potato peel extract – A food packaging for shelf life extension on chicken thigh. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
4
|
Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104345] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
5
|
Babaoğlu AS, Ünal K, Dilek NM, Poçan HB, Karakaya M. Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage. Meat Sci 2022; 187:108765. [DOI: 10.1016/j.meatsci.2022.108765] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 02/04/2022] [Accepted: 02/06/2022] [Indexed: 01/08/2023]
|
6
|
Tian Y, Deng F, Zhao L, Du H, Li T, Lai D, Zhou T, Qing Z. Characterization of extractable components of fresh and fermented Huarong large-leaf mustard and their inhibitory effects on human colon cancer cells. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101280] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
7
|
Awad AM, Kumar P, Ismail-Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant. Antioxidants (Basel) 2021; 10:1465. [PMID: 34573097 PMCID: PMC8466011 DOI: 10.3390/antiox10091465] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 12/21/2022] Open
Abstract
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.
Collapse
Affiliation(s)
- Alzaidi Mohammed Awad
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
| | - Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia;
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Awis Qurni Sazili
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| |
Collapse
|
8
|
Serra V, Salvatori G, Pastorelli G. Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products. Animals (Basel) 2021; 11:ani11020401. [PMID: 33562524 PMCID: PMC7914517 DOI: 10.3390/ani11020401] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/30/2021] [Accepted: 02/02/2021] [Indexed: 02/06/2023] Open
Abstract
Simple Summary Polyphenols are secondary plant metabolites mainly known for their antioxidant properties. Their use as feed additives in the nutrition of farm animals is becoming increasingly popular as they are particularly exposed to oxidative stress which is reflected in a lipoperoxidation of the final product. For this reason, it is essential to preserve the quality and the safety of meat and milk products by attenuating oxidative deterioration. Moreover, polyphenols present the advantage of being more acceptable to the consumers than synthetic counterparts, as they are considered to be “non-toxic”. The present review presents an overview of several studies focused on the dietary supplementation of polyphenols to monogastric and ruminants, as well as their direct addition to meat and dairy products, with particular emphasis on their antioxidant effects on the final product. Abstract The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation. For this reason, it is essential to attenuate oxidative deterioration in the derived products. Natural antioxidants such as polyphenols represent a good candidate in this respect. The first part of the review highlights the occurrence, bioavailability, and the role of polyphenols in food-producing animals that, especially in intensive systems, are exposed to stressful situations in which oxidation plays a crucial role. The second part offers an overview of the effects of polyphenols either supplemented to the diet of monogastric and ruminants or added directly to meat and dairy products on the physicochemical and sensorial properties of the product. From this review emerges that polyphenols play an important, though not always clear, role in the quality of meat and meat products, milk and dairy products. It cannot be ruled out that different compounds or amounts of polyphenols may lead to different results. However, the inclusion of agro-industrial by-products rich in polyphenols, in animal feed, represents an innovative and alternative source of antioxidants as well as being useful in reducing environmental and economic impact.
Collapse
Affiliation(s)
- Valentina Serra
- Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
- Correspondence: (V.S.); (G.P.); Tel.: +39-0250-334-576 (V.S. & G.P.)
| | - Giancarlo Salvatori
- Department of Medicine and Sciences for Health “V. Tiberio”, University of Molise, Via Francesco De Sanctis 1, 86100 Campobasso, Italy;
| | - Grazia Pastorelli
- Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
- Correspondence: (V.S.); (G.P.); Tel.: +39-0250-334-576 (V.S. & G.P.)
| |
Collapse
|
9
|
Lee SY, Lee DY, Kim OY, Kang HJ, Kim HS, Hur SJ. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products. Food Sci Anim Resour 2020; 40:863-880. [PMID: 33305273 PMCID: PMC7713766 DOI: 10.5851/kosfa.2020.e84] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/07/2022] Open
Abstract
Studies conducted in the past decade related to the use of natural antioxidants
in meat products revealed the prevalent use of plant-based antioxidative
materials added as powders, extracts, or dried or raw materials to meat
products. The amount of antioxidative materials varied from 7.8 ppm to
19.8%. Extracts and powders were used in small amounts (ppm to grams) and
large amounts (grams to >1%), respectively. Antioxidative
materials used in meat products are mainly composed of phenolic compounds and
flavonoids, which are able to inhibit lipid peroxidation of meat products,
thereby preserving meat quality. However, the main ingredients used in processed
meat products are the traditional additives, such as sodium erythorbate, sodium
hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This
difference could be attributed to changes in the sensory quality or
characteristics of meat products using natural antioxidants. Therefore, novel
research paradigms to develop meat products are needed, focusing on the
multifunctional aspects of natural antioxidants.
Collapse
Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - On You Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyeong Sang Kim
- School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| |
Collapse
|
10
|
Tian Y, Deng F. Phytochemistry and biological activity of mustard (Brassica juncea): a review. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1833988] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Yan Tian
- College of Food Science and Technology, Hunan Agriculture University, Changsha, China
| | - Fangming Deng
- College of Food Science and Technology, Hunan Agriculture University, Changsha, China
| |
Collapse
|
11
|
Effects of Light-Emitting Diodes on the Accumulation of Phenolic Compounds and Glucosinolates in Brassica juncea Sprouts. HORTICULTURAE 2020. [DOI: 10.3390/horticulturae6040077] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Recent improvements in light-emitting diode (LED) technology afford an excellent opportunity to investigate the relationship between different light sources and plant metabolites. Accordingly, the goal of the present study was to determine the effect of different LED (white, blue, and red) treatments on the contents of glucosinolates (glucoiberin, gluconapin, sinigrin, gluconasturtiin, 4-methoxyglucobrassicin, 4-hydroxyglucobrassicin, glucobrassicin, and neoglucobrassicin) and phenolic compounds (4-hydroxybenzonate, catechin, chlorogenic acid, caffeate, gallate, sinapate, and quercetin) in Brassica juncea sprouts. The sprouts were grown in a growth chamber at 25 °C under irradiation with white, blue, or red LED with a flux rate of 90 μmol·m−2·s−1 and a long-day photoperiod (16 h light/8 h dark cycle). Marked differences in desulfoglucosinolate contents were observed in response to treatment with different LEDs and different treatment durations. In addition, the highest total desulfoglucosinolate content was observed in response to white LED light treatment, followed by treatment with red LED light, and then blue LED light. Among the individual desulfoglucosinolates identified in the sprouts, sinigrin exhibited the highest content, which was observed after three weeks of white LED light treatment. The highest total phenolic contents were recorded after one week of white and blue LED light treatment, whereas blue LED irradiation increased the production of most of the phenolic compounds identified, including 4-hydroxybenzonate, gallate, sinapate, caffeate, quercetin, and chlorogenic acid. The production of phenolics decreased gradually with increasing duration of LED light treatment, whereas anthocyanin accumulation showed a progressive increase during the treatment. These findings indicate that white LED light is appropriate for glucosinolate accumulation, whereas blue LED light is effective in increasing the production of phenolic compounds in B. juncea sprouts.
Collapse
|
12
|
Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil. Int J Biol Macromol 2020; 156:321-328. [DOI: 10.1016/j.ijbiomac.2020.03.226] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 03/21/2020] [Accepted: 03/25/2020] [Indexed: 01/16/2023]
|
13
|
Bojorges H, Ríos‐Corripio MA, Hernández‐Cázares AS, Hidalgo‐Contreras JV, Contreras‐Oliva A. Effect of the application of an edible film with turmeric (C urcuma longa L.) on the oxidative stability of meat. Food Sci Nutr 2020; 8:4308-4319. [PMID: 32884711 PMCID: PMC7455931 DOI: 10.1002/fsn3.1728] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/29/2020] [Accepted: 05/29/2020] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to develop an edible alginate-based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2-day intervals. The meat samples with EFT showed significant differences (p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.
Collapse
Affiliation(s)
- Hylenne Bojorges
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
| | - M. A. Ríos‐Corripio
- CONACYT–Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba–VeracruzAmatlán de los ReyesVeracruzMéxico
| | - Aleida S. Hernández‐Cázares
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
| | | | - Adriana Contreras‐Oliva
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
| |
Collapse
|
14
|
Tran TTT, Ton NMN, Nguyen TT, Le VVM, Sajeev D, Schilling MW, Dinh TTN. Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage. Meat Sci 2020; 165:108106. [PMID: 32193047 DOI: 10.1016/j.meatsci.2020.108106] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 02/29/2020] [Accepted: 03/01/2020] [Indexed: 01/07/2023]
Abstract
The current study was conducted to determine the antioxidant efficacy of guava leaf extract (3000 to 6000 ppm on fat basis) in fresh pork sausage, compared with negative control (CON) and 200 ppm butylated hydroxytoluene (BHT), for 0, 1, 4, 7, 10, and 14 d at 4 °C. The extract provided a total antioxidant capacity of 1505 μmol trolox equivalence/g. From d 4, the extract at 5000 and 6000 ppm provided greater (P < .05) antioxidant capacity than the CON and was either similar (P > .05) or greater (P < .05) than BHT. From d 4, the sausage formulated with 4000 to 6000 ppm of guava leaf extract had less conjugated dienes, lower peroxide and acidic values, less thiobarbituric reactive substances value, and better color (P < .05) than the CON and did not differ from BHT (P > .05). Guava leaf extract at 4000 ppm or greater is effective in preventing oxidation in fresh pork sausage.
Collapse
Affiliation(s)
- Thi Thu Tra Tran
- Department of Food Technology, Ho Chi Minh City University of Technology, Vietnam National University, Ho Chi Minh City, VNU-HCM, Viet Nam
| | - Nu Minh Nguyet Ton
- Department of Food Technology, Ho Chi Minh City University of Technology, Vietnam National University, Ho Chi Minh City, VNU-HCM, Viet Nam
| | - Thanh Triet Nguyen
- Department of Food Technology, Ho Chi Minh City University of Technology, Vietnam National University, Ho Chi Minh City, VNU-HCM, Viet Nam
| | - Van Viet Man Le
- Department of Food Technology, Ho Chi Minh City University of Technology, Vietnam National University, Ho Chi Minh City, VNU-HCM, Viet Nam.
| | - Dishnu Sajeev
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, USA
| | - M Wes Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS, USA
| | - Thu T N Dinh
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, USA
| |
Collapse
|
15
|
Settanni L, Barbaccia P, Bonanno A, Ponte M, Di Gerlando R, Franciosi E, Di Grigoli A, Gaglio R. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions. Food Microbiol 2019; 87:103385. [PMID: 31948626 DOI: 10.1016/j.fm.2019.103385] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 10/18/2019] [Accepted: 11/18/2019] [Indexed: 02/03/2023]
Abstract
The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of secondary lipid oxidation. Plate counts showed that lactic acid bacteria (LAB), yeasts and coagulase-negative staphylococci (CNS) populations dominated the microbial community of all productions with Lactobacillus and Staphylococcus as most frequently isolated bacteria. The microbial diversity evaluated by MiSeq Illumina showed the presence of members of Gammaproteobacteria phylum, Moraxellaceae family, Acinetobacter, Pseudomonas, Carnobacterium and Enterococcus in all salamis. This study showed the natural evolution of indigenous fermented meat starter cultures and confirmed a higher suitability of horse and beef meat for nitrate/nitrite free salami production due to their hygienic quality at 30 d.
Collapse
Affiliation(s)
- Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Adriana Bonanno
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Marialetizia Ponte
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Rosalia Di Gerlando
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele All'Adige, Italy
| | - Antonino Di Grigoli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy.
| |
Collapse
|
16
|
Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage. Braz J Microbiol 2019; 51:289-301. [PMID: 31463868 DOI: 10.1007/s42770-019-00146-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Accepted: 08/20/2019] [Indexed: 01/11/2023] Open
Abstract
Lactic acid bacteria are the main bacterial group associated to meat spoilage. Herbal essential oils are promising alternatives that can be used to retard lactic acid bacterial growth and extend shelf life of meat products. In this study, the influence of oregano and rosemary essential oils on the growth of lactic acid bacteria and the physicochemical properties of refrigerated vacuum-packed Tuscan sausage was evaluated. In addition to the control (without the addition of oil), the sausage samples were separately treated with different concentrations of each essential oil (0.05 wt%, 0.1 wt%, 0.2 wt%, and 0.4 wt%). The shelf life was evaluated as the time to the lactic acid bacteria population to reach the levels of 106 and 107 CFU/g. After the addition of 0.05 wt% and 0.1 wt% of essential oil to the sausage, the rosemary essential oil provided a higher extension of the shelf life of the sausages (approximately 3 and 5 days, respectively) than the oregano essential oil (approximately 1 and 3 days, respectively). After adding 0.2 wt% and 0.4 wt% of essential oil, the oregano essential oil resulted in a larger increase of the shelf life of the samples (about 8 and 14 days, respectively) when compared with the rosemary essential oil (about 7 to 11 days, respectively). All the treatments slowed the growth of the lactic acid bacteria but they did not change the maximum bacterial population. New empirical models that relate the shelf life of the sausage and the maximum specific growth rate of the lactic acid bacteria with the oil concentration were obtained. These results can be applied to model the influence of essential oils on the shelf life of different meat products.
Collapse
|
17
|
Bilska A, Kobus-Cisowska J, Kmiecik D, Danyluk B, Kowalski R, Szymanowska D, Gramza-Michałowska A, Szczepaniak O. Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis). ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2019.03.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
|
18
|
Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
Collapse
Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
| |
Collapse
|
19
|
Lee MA, Kim TK, Hwang KE, Choi YJ, Park SH, Kim CJ, Choi YS. Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2735-2742. [PMID: 30350316 DOI: 10.1002/jsfa.9441] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 09/05/2018] [Accepted: 10/15/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Kimchi is a Korean, traditional fermented food made from Korean cabbage, radish, fermented jeotgal, ginger, garlic, and red pepper powder. It is a good source of natural antioxidants such as phenolic compounds, flavonoids, vitamins, and carotenoids. In this study, the antioxidant effects of various kimchi extracts on raw ground pork during refrigerated storage were investigated. Raw ground pork samples were treated with ascorbic acid, butylated hydroxyl toluene, baechu kimchi extract (BKE), gat kimchi extract (GKE), puchu kimchi extract (PKE), and white kimchi extract (WKE) and compared with raw ground pork without antioxidant treatment (NC). RESULTS Increased metmyoglobin (MetMb), thiobarbituric acid reacting substance (TBARS), and total bacterial counts (TBC) were observed in all meat samples after storage, whereas pH, lightness, and redness values tended to decrease with increased storage time. All treated samples had lower TBARS and MetMb values and TBC compared to the control samples. Various kimchi ethanol extracts protected raw ground pork from lipid oxidation. The most potent antioxidant was GKE, whereas WKE was the weakest. CONCLUSIONS This study suggests that the tested extracts, especially kimchi, have potential as natural preservatives to reduce colour degradation, lipid oxidation, and bacterial count in raw ground pork meat. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mi-Ai Lee
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Yun-Jeong Choi
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Sung-Hee Park
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea
| |
Collapse
|
20
|
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
| |
Collapse
|
21
|
Chauhan P, Pradhan SR, Das A, Nanda PK, Bandyopadhyay S, Das AK. Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:265-273. [PMID: 30056664 PMCID: PMC6325382 DOI: 10.5713/ajas.17.0882] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 05/03/2018] [Accepted: 07/06/2018] [Indexed: 11/27/2022]
Abstract
OBJECTIVE Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. METHODS The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. RESULTS The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. CONCLUSION AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.
Collapse
Affiliation(s)
- Pranav Chauhan
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Bareilly -243 122,
India
| | - Soubhagya Ranjan Pradhan
- Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 037,
India
| | - Annada Das
- Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 037,
India
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata-700 037,
India
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata-700 037,
India
| | - Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata-700 037,
India
| |
Collapse
|
22
|
Le B, Yang SH. Effect of potential probiotic Leuconostoc mesenteroides FB111 in prevention of cholesterol absorption by modulating NPC1L1/PPARα/SREBP-2 pathways in epithelial Caco-2 cells. Int Microbiol 2018; 22:279-287. [DOI: 10.1007/s10123-018-00047-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 11/04/2018] [Accepted: 11/22/2018] [Indexed: 01/10/2023]
|
23
|
Çağlar MY, Veli G, Tomar O, Akarca G. Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs. Korean J Food Sci Anim Resour 2018; 38:530-543. [PMID: 30018497 PMCID: PMC6048372 DOI: 10.5851/kosfa.2018.38.3.530] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 03/31/2018] [Accepted: 04/05/2018] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effect of yellow, black, and brown mustard seeds on
color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and
micro-biological and sensory qualities of meatballs during storage. Heat
treatment of mustard seeds affected the TBARS value of meatball samples
(p<0.0001). The addition of mustard seeds decreased
TBARS value of meatball samples (p<0.0001). Heat
treatment of mustard seeds decreased the L*,
a* and b* values of meatball samples
(p<0.0001). The meatball samples with mustard seeds
increased b* value of meatball samples however it decreased a*
value of meatball samples (p<0.0001). The addition of
mustard seeds decreased aerobic mesophilic bacteria count
(p<0.0001), Enterobacteriaceae count
(p<0.0001), psychrophilic bacteria count
(p<0.0001) and yeast and mold count of meatball
samples (p<0.0001). On a given storage day, the yellow
mustard added meatballs sample was given higher color, appearance, flavor,
acceptability ratings than those added black and brown mustard. Regarding
sensory and microbiological properties, mustard seed contributed to
microbiological quality and sensorial properties of meatball samples.
Collapse
Affiliation(s)
- Muhammed Yusuf Çağlar
- Istanbul Sabahattin Zaim University, Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul, Turkey
| | - Gök Veli
- Ahmet Ipek Meat Company, Organized Industrial Site, Afyonkarahisar, Turkey
| | - Oktay Tomar
- Afyon Kocatepe University, Engineering Faculty, Food Engineering Department, Afyonkarahisar, Turkey
| | - Gökhan Akarca
- Afyon Kocatepe University, Engineering Faculty, Food Engineering Department, Afyonkarahisar, Turkey
| |
Collapse
|
24
|
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
| |
Collapse
|
25
|
Practical use of natural antioxidants in meat products in the U.S.: A review. Meat Sci 2018; 145:469-479. [PMID: 30071458 DOI: 10.1016/j.meatsci.2018.07.020] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 06/27/2018] [Accepted: 07/16/2018] [Indexed: 12/11/2022]
Abstract
Historically, meat and poultry processors in the U.S. have relied on the use of synthetic antioxidants like butylated hydroxyanisole, butylated hydroxytoluene, tert-butylhydroquinone, and propyl gallate, as well as tocopherols to prevent lipid and protein oxidation. There is a trend towards utilizing natural antioxidants as replacements for synthetic ones. Some processors are already using multi-functional ingredients, such as rosemary and oregano, approved for use as spices and natural flavors to curb oxidation. Yet, there are still other ingredients that have not been applied in this fashion. Spices and natural flavors can often be incorporated in products that have defined statements of identity or composition. Further, these ingredients allow the processor to transition to a clean label without compromising the shelf life and quality of the products. Spices and natural flavors may have higher minimum effective concentrations than their synthetic counterparts, but they will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention.
Collapse
|
26
|
Stability of phenolic compounds and antioxidant capacity of concentrated mulberry juice-enriched dried-minced pork slices during preparation and storage. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
27
|
The impact of frozen storage duration on physical, chemical and microbiological properties of pork. Meat Sci 2018; 140:119-127. [DOI: 10.1016/j.meatsci.2018.03.006] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 03/07/2018] [Accepted: 03/08/2018] [Indexed: 11/19/2022]
|
28
|
Sbardella M, Racanicci AM, Gois FD, de Lima CB, Migotto DL, Costa LB, Miyada VS. Effects of dietary hop (Humulus lupulus L.) β-acids on quality attributes, composition and oxidative stability of pork meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2385-2392. [PMID: 29023816 DOI: 10.1002/jsfa.8730] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 09/22/2017] [Accepted: 09/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The effects of dietary levels of hop β-acids on physical attributes, lipid oxidation and chemical composition of pork meat were evaluated. Thirty-two castrated male pigs obtained from a complete block design feeding experiment (6.23 ± 0.42 kg initial body weight (BW) to 20.45 ± 0.95 kg final BW) and fed diets supplemented with 0, 120, 240 or 360 mg kg-1 hop β-acids during 35 days were slaughtered to sample longissimus dorsi muscle for meat analysis. RESULTS No effects (P > 0.05) of dietary hop β-acids were observed on meat physical attributes. Quadratic effects (P < 0.05) of hop β-acids were observed on lipid and protein contents and on thiobarbituric acid-reactive substance (TBARS) values of meatballs, whose equations allowed the estimation of dietary hop β-acid levels of 176, 169 and 181 mg kg-1 to provide up to 16.20% lipid reduction, 1.95% protein accretion and 23.31% TBARS reduction respectively. CONCLUSION Dietary hop β-acids fed to pigs might reduce lipid, increase protein and reduce lipid oxidation without affecting physical attributes of the pork meat. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Maicon Sbardella
- Departamento de Zootecnia, Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Aline Mc Racanicci
- Faculdade de Agronomia e Medicina Veterinária (FAV), Universidade de Brasília (UnB), Brasília, DF, Brazil
| | - Franz D Gois
- Departamento de Ciências Agrárias e Ambientais (DCAA), Universidade Estadual de Santa Cruz (UESC), Ilhéus, Ba, Brazil
| | - Cristiane B de Lima
- Faculdade de Agronomia e Medicina Veterinária (FAV), Universidade de Brasília (UnB), Brasília, DF, Brazil
| | - Dannielle L Migotto
- Faculdade de Agronomia e Medicina Veterinária (FAV), Universidade de Brasília (UnB), Brasília, DF, Brazil
| | - Leandro B Costa
- Escola de Ciências da Vida (ECV), Pontifícia Universidade Católica do Paraná (PUCPR), Curitiba, PR, Brazil
| | - Valdomiro S Miyada
- Departamento de Zootecnia, Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| |
Collapse
|
29
|
Chauhan P, Das AK, Nanda P, Kumbhar V, Yadav J. Effect of Nigella sativa seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage. ACTA ACUST UNITED AC 2018. [DOI: 10.1108/nfs-02-2017-0031] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days.
Design/methodology/approach
Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study.
Findings
Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork.
Originality/value
BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.
Collapse
|
30
|
Ergezer H, Serdaroğlu M. Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9713-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
31
|
Villalobos-Delgado LH, González-Mondragón EG, Salazar Govea AY, Andrade JR, Santiago-Castro JT. Potential application of epazote (Chenopodium ambrosioides L.) as natural antioxidant in raw ground pork. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.076] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
32
|
Kumar Y, Kaur K, Shahi AK, Kairam N, Tyagi SK. Antilisterial, antimicrobial and antioxidant effects of pediocin and Murraya koenigii berry extract in refrigerated goat meat emulsion. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
33
|
Wojtasik-Kalinowska I, Guzek D, Brodowska M, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Sakowska A, Gantner M, Wierzbicka A. The effect of addition of Nigella sativa
L. oil on the quality and shelf life of pork patties. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13294] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Dominika Guzek
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Marta Brodowska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Jolanta Godziszewska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Ewelina Pogorzelska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Anna Sakowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Magdalena Gantner
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| |
Collapse
|
34
|
Dong T, Zhang Y, Qi X, Liang M, Song S, Liu L, Wang Y, Yun X, Jin Y, Shuang Q. Evaluation of the effects of prepared antibacterial multilayer film on the quality and shelf-life stability of chilled meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Yuqin Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Xiaojing Qi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Min Liang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Shuxin Song
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Linlin Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Yu Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| | - Quan Shuang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Hohhot; Inner Mongolia 010018 China
| |
Collapse
|
35
|
Kwak Y, Lee J, Ju J. Anti-cancer activities of Brassica juncea leaves in vitro. EXCLI JOURNAL 2016; 15:699-710. [PMID: 28337101 PMCID: PMC5318672 DOI: 10.17179/excli2016-586] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 10/29/2016] [Indexed: 01/22/2023]
Abstract
Mustard (Brassica juncea) leaves are commonly consumed in different Asian and African countries. Cancer is a major burden of disease worldwide, and the colorectal and lung cancers are the leading cause of morbidity and mortality among cancers. In the current study, we aimed to investigate the effects of ethanol extract of mustard leaf (MLE) on the growth, angiogenic, and metastatic potentials of HCT116 colorectal carcinoma and H1299 non-small cell lung carcinoma cells in vitro. Treatment of HCT116 and H1299 cells with MLE inhibited cell growth in a dose-dependent manner (in the range of 175-700 µg/ml, by 39-86 %) and anchorage-independent colonization (at 700 µg/ml, by 56-86 %). Induction of apoptosis by MLE was evidenced by heterogeneous and condensed nucleus morphology, increased 4′,6-diamidino-2-phenylindole dihydrochloride staining intensity, and elevated sub-G1 cell population. In both HCT116 and H1299 cells, treatment with MLE markedly suppressed the secretion of key pro-angiogenic factors, such as vascular endothelial cell growth factor (by >92 %) and basic fibroblast growth factor (by 73-94 %). MLE was also effective in inhibiting critical events during metastasis, such as invasion (by 18-33 % in HCT116 and H1299), migration (45-82 % in H1299), and adhesion (by 17-45 % in HCT116 and H1299). These results indicate that MLE possesses in vitro anti-cancer activities against colon and lung cancers. It needs to be verified whether similar effects are reproduced in vivo.
Collapse
Affiliation(s)
- Youngeun Kwak
- Department of Food and Nutrition, Chungbuk National University, 1 Chungdae-Ro, Seowon-Gu, Cheongju, 28644, Korea
| | - Jungjae Lee
- Department of Food and Nutrition, Chungbuk National University, 1 Chungdae-Ro, Seowon-Gu, Cheongju, 28644, Korea
| | - Jihyeung Ju
- Department of Food and Nutrition, Chungbuk National University, 1 Chungdae-Ro, Seowon-Gu, Cheongju, 28644, Korea
| |
Collapse
|
36
|
Zhang Y, Yang F, Jamali MA, Peng Z. Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing. Molecules 2016; 21:molecules21111439. [PMID: 27801831 PMCID: PMC6273772 DOI: 10.3390/molecules21111439] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 10/21/2016] [Accepted: 10/25/2016] [Indexed: 11/18/2022] Open
Abstract
The present research investigated the antioxidant effect of rape (Brassica campestris L.) bee pollen (RBP) on salami during processing. Eight flavonoids in RBP ethanol extract were quantified by high-performance liquid chromatography-mass spectrometry (HPLC-MS) analysis, and quercetin, rutin, and kaempferol were the major bioactive compounds. The RBP ethanol extract exhibited higher total antioxidant capacity than 6-hydroxy-2,5,7,8-tertramethylchromancarboxylic acid (trolox) at the same concentration. The salami with 0.05% RBP extract had higher catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) activities than that of the control throughout the processing time (p < 0.05). Significant decreases in peroxide value (POV) and thiobarbituric acid-reactive substances (TBARS) were obtained in the final salami product with 0.05% RBP ethanol extract or 1% RBP (p < 0.05). These results suggested that RBP could improve oxidative stability and had a good potential as a natural antioxidant for retarding lipid oxidation.
Collapse
Affiliation(s)
- Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
| | - Fengtian Yang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Muneer Ahmed Jamali
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
37
|
Pavelková A, Bobko M, Haščík P, Kačániová M, Tkáčová J. Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment. POTRAVINARSTVO 2016. [DOI: 10.5219/622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered. All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis L. oil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis L. essential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. The value of thiobarbituric acid (TBA) expressed as amount of malondialdehyde (MDA) in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1) compared to experimental groups A1 (0.060 mg.kg-1), A2 (0.052 mg.kg-1), A3 (0.042 mg.kg-1) and A4 (0.041 mg.kg-1) after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils is one of the possibilities increase shelf life of fresh chicken meat.
Collapse
|
38
|
Kim JH, Ahn DU, Eun JB, Moon SH. Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat. Antioxidants (Basel) 2016; 5:antiox5030021. [PMID: 27384587 PMCID: PMC5039570 DOI: 10.3390/antiox5030021] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2016] [Revised: 06/22/2016] [Accepted: 06/24/2016] [Indexed: 11/16/2022] Open
Abstract
The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. An extraction experiment was carried out using the conventional solid–liquid methods, including ethanol and water as the extraction media at different temperatures and liquid/solid ratios. The antioxidant activity of extracts was tested for total phenolic compound (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2-thiobarbituric acid reactive substances (TBARS) using oil emulsion and raw/cooked meat systems. The DPPH radical scavenging activity of the ethanol extracts with heating (HEE) and without heating (CEE) were higher than that of the hot water extracts (WE). The highest DPPH value of HEE and CEE at 1000 ppm was 91.22% and 90.21%, respectively. In oil emulsion and raw/cooked systems, both the water and ethanol extracts had similar antioxidant effects to the positive control (BHA), but HEE and CEE extracts showed stronger antioxidant activities than WE extract. These results indicated that the ethanol extracts of coffee residue have a strong antioxidant activity and have the potential to be used as a natural antioxidant in meat.
Collapse
Affiliation(s)
- Ji-Hee Kim
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA.
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA.
| | - Jong Bang Eun
- Department of Food Science and Technology, Chonnam National University, Gwangju 500-757, Korea.
| | - Sun Hee Moon
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA.
| |
Collapse
|
39
|
Wójciak KM, Dolatowski ZJ. Shelf Life of Organic Roast Pork Enriched with Acid Whey-Plant Extracts Combination. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12191] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Karolina M. Wójciak
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; 20-704 Lublin Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; 20-704 Lublin Poland
| |
Collapse
|
40
|
Zhang H, Wu J, Guo X. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. FOOD SCIENCE AND HUMAN WELLNESS 2016. [DOI: 10.1016/j.fshw.2015.11.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
41
|
Zhang X, Li D, Meng Q, He C, Ren L. Effect of Mulberry Leaf Extracts on Color, Lipid Oxidation, Antioxidant Enzyme Activities and Oxidative Breakdown Products of Raw Ground Beef During Refrigerated Storage. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12187] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Affiliation(s)
- Xinzhuang Zhang
- Yuanmingyuan Xilu #2, Haidian District Beijing; Bejing 100193, China
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Deyong Li
- Yuanmingyuan Xilu #2, Haidian District Beijing; Bejing 100193, China
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Qingxiang Meng
- Yuanmingyuan Xilu #2, Haidian District Beijing; Bejing 100193, China
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Cui He
- Yuanmingyuan Xilu #2, Haidian District Beijing; Bejing 100193, China
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology; China Agricultural University; Beijing China
| | - Liping Ren
- Yuanmingyuan Xilu #2, Haidian District Beijing; Bejing 100193, China
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology; China Agricultural University; Beijing China
| |
Collapse
|
42
|
Dragoev SG, Balev DK, St. Nenov N, Vassilev KP, Vlahova‐Vangelova DB. Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500445] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Stefan G. Dragoev
- Department of Meat and Fish Technology, Technological FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | - Dessislav K. Balev
- Department of Meat and Fish Technology, Technological FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | - Nenko St. Nenov
- Department of Heat Engineering, Technical FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | - Kiril P. Vassilev
- Department of Meat and Fish Technology, Technological FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | | |
Collapse
|
43
|
Pavelková A, Bobko M, Haščík P, Kačániová M, Tkáčová J. Oxidative stability of chicken thigh meat after treatment of abies alba essential oil. POTRAVINARSTVO 2015. [DOI: 10.5219/523] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the present work, the effect of the Abies alba essential oil in two different concentrations on oxidative stability of chicken thigh muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered. All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. After slaughtering was dissection obtained fresh chicken thigh with skin from left half-carcass which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with thylenediaminetetraacetic acid (EDTA) solution 1.50% w/w; A3 - vacuum-packaged experimental group with Abies alba oil 0.10% v/w and A4 - vacuum-packaged experimental group with Abies alba oil 0.20% v/w. The Abies alba essential oil was applicate on ground chicken things and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. Thiobarbituric acid (TBA) value expressed in number of malondialdehyde was measured in the process of first storage day of 1st, 4th, 8th, 12th and 16th day after slaughtering and expressed on the amount of malondialdehyde (MDA) in 1 kg sample. The treatments of chicken things with Abies alba essential oil show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in thigh muscle of broiler chickens was in samples of control group (0.4380 mg.kg-1) compared to experimental groups A1 (0.124 mg.kg-1), A2 (0.086 mg.kg-1), A3 (0.082 mg.kg-1) and A4 (0.077 mg.kg-1) after 16-day of chilled storage. Experiment results show that the treatment of chicken thigh with Abies alba essential oil positively influenced on the reduction of oxidative processes in thigh muscles during chilling storage and use of essential oil is one of the options increase shelf life of fresh chicken meat.
Collapse
|
44
|
Li J, Hui T, Wang F, Li S, Cui B, Cui Y, Peng Z. Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
45
|
Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.049] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
46
|
Kumar Y, Yadav DN, Ahmad T, Narsaiah K. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12156] [Citation(s) in RCA: 268] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yogesh Kumar
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Deep Narayan Yadav
- Food Science and Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Tanbir Ahmad
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Kairam Narsaiah
- Agriculture Structure and Process Engineering, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| |
Collapse
|
47
|
Antimicrobial potential of Leuconostoc species against E. coli O157:H7 in ground meat. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13765-015-0112-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
48
|
Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.12.027] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
49
|
Chen C, Han L, Yu QL, Li RR. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. CANADIAN JOURNAL OF ANIMAL SCIENCE 2015. [DOI: 10.4141/cjas-2014-129] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Chen, C., Han, L., Yu, Q.-L. and Li, R.-R. 2015. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. Can. J. Anim. Sci. 95: 189–195. The objective of the present study was to analyze the effect of pasture or grain on color stability and antioxidant capacity of M. longissimus lumborum (LL) from pasture-fed (PF) or grain-fed (GF) yaks. The color stability and metmyoglobin percentage (MetMb%) were determined during 9 d of aerobic refrigerated storage. The antioxidant capacity was estimated by the total phenolics content, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Compared with the GF group, the LL from the PF group showed significantly (P<0.05) higher redness (a* values), with lower decline rate in a* values (P<0.05) over 1 to 7 d of refrigerated storage. The LL from the PF group had a significantly (P<0.05) lower metmyoglobin accumulation rate. At the end of storage, the muscle's MetMb% of the PF and GF group were 46.33 and 56.66%, respectively. The PF group showed significantly higher total phenolics content (+23.94%; P<0.05) in muscles, resulting in greater TEAC and FRAP, which were 24.81 and 3.99% higher than the GF group (P<0.05), respectively. In conclusion, the pasture enhanced antioxidant capacity of yak meat and contributed to improve the meat color stability.
Collapse
Affiliation(s)
- Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
| | - Qun-Li Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
| | - Ru-Ren Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
| |
Collapse
|
50
|
Cho HS, Park W, Hong GE, Kim JH, Ju MG, Lee CH. Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties. Korean J Food Sci Anim Resour 2015; 35:41-9. [PMID: 26761799 PMCID: PMC4682492 DOI: 10.5851/kosfa.2015.35.1.41] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Accepted: 11/12/2014] [Indexed: 01/16/2023] Open
Abstract
This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.
Collapse
Affiliation(s)
- Han-Seul Cho
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Woojoon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Go-Eun Hong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ji-Han Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Min-Gu Ju
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| |
Collapse
|