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Cîrstea Lazăr N, Nour V, Corbu AR, Codină GG. Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils. Gels 2024; 10:534. [PMID: 39195063 DOI: 10.3390/gels10080534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2024] [Revised: 08/06/2024] [Accepted: 08/12/2024] [Indexed: 08/29/2024] Open
Abstract
The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vienna sausages. The replacement of the pork backfat with the control emulsion gel reduced the cooking loss but negatively affected the color by decreasing L* and a* values as compared with the traditional product. A decrease in the n-6/n-3 ratio from 10.99 to around 1.54 (by 7 times) was achieved through reformulation, while the PUFA/SFA ratio increased from 0.49 to 1.09. The incorporation of BPE did not have a major impact on the fatty acid profile and improved color by increasing redness, but negatively affected the texture by increasing hardness, gumminess and share force as compared with the sausages reformulated without extract. BPE reduced the pH and the thermal stability of the emulsion gels, increased cooking loss and decreased moisture retention in sausages. BPE increased the oxidative stability of Vienna sausages enriched in polyunsaturated fatty acids; however, the incorporation of BPE into the emulsion gels above 5% affected the sensory scores for appearance, texture and general acceptability of the reformulated sausages.
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Affiliation(s)
- Nicoleta Cîrstea Lazăr
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania
| | - Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania
| | - Alexandru Radu Corbu
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania
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2
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Şeker Karatoprak G, Başkal G, Yücel Ç. Melissa officinalis L. nanoethosomal formulation: evaluation of antioxidant, enzyme inhibitory activities and in vitro toxicity. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2023; 33:1112-1121. [PMID: 35607255 DOI: 10.1080/09603123.2022.2075834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
This work aimed to create an extract of Melissa officinalis L. with strong antiradical efficacy, characterize it, and enhance its long-term efficacy by developing an ethosomal formulation. DPPH and ABTS assays were used to test the antiradical activity of extracts with different ethanol ratios obtained from the aerial part. Phytochemical characterization of the extract with the highest activity, ethyl acetate fraction of 60% ethanol extract, was analyzed by HPLC. The active ethyl acetate fraction was loaded into ethosomes, and characterization and release studies of the formulation were performed. The released extract from the formulation exhibited substantial antiradical action as well as inhibition of collagenase (71.5%) and elastase (75.5%) enzymes. The toxicity of the active extract and the formulation was determined in the mouse fibroblast cell line. This study successfully developed a long-term antioxidant and enzyme inhibitor formulation containing M. officinalis, which stands out for its medicinal properties.
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Affiliation(s)
| | - Gamze Başkal
- Department of Pharmacognosy, Faculty of Pharmacy, Erciyes University, Kayseri, Turkey
| | - Çiğdem Yücel
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Erciyes University, Kayseri, Turkey
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3
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Biasi V, Huber E, de Melo APZ, Hoff RB, Verruck S, Barreto PLM. Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella. Food Res Int 2023; 163:112210. [PMID: 36596139 DOI: 10.1016/j.foodres.2022.112210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2-8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p < 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants.
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Affiliation(s)
- Vanessa Biasi
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil; Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil.
| | - Eduardo Huber
- Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil
| | - Ana Paula Zapelini de Melo
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| | - Rodrigo Barcellos Hoff
- Ministry of Agriculture, Livestock and Food Supply, Federal Laboratory of Animal and Plant Health and Inspection (LFDA) - RS, Advanced Laboratorial Section (SLAV) - SC, João Grumiche, St. 117, Kobrasol, São José, SC 88102-600, Brazil
| | - Silvani Verruck
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| | - Pedro Luiz Manique Barreto
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
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Wu H, Bak KH, Goran GV, Tatiyaborworntham N. Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Crit Rev Food Sci Nutr 2022; 64:4921-4939. [PMID: 36448306 DOI: 10.1080/10408398.2022.2146654] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Kathrine H Bak
- Department of Food Technology and Vetefrinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Gheorghe V Goran
- Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, University of Agricultural, Bucharest, Romania
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
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The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay. Foods 2022; 11:foods11213460. [PMID: 36360073 PMCID: PMC9656082 DOI: 10.3390/foods11213460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 10/24/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022] Open
Abstract
As marketing tools, nutrition claims (NCs) and health claims (HCs) can be used to convey the nutritional properties and health benefits of food to consumers, but their respective effects on consumers’ perceptions of healthier meat products are inconsistent in the literature. Using a physical prototype of omega-3-enriched sausages as a research interest, this paper explores how HCs and NCs differently influence consumers’ sensory preferences and willingness to pay (WTP). Sensory tests were carried out among 330 participants, followed by a choice-based conjoint (CBC) experiment to measure consumers’ WTP. Results indicate that, in comparison with the uninformed condition, labeling an omega-3 nutrition claim increased consumers’ sensory liking for omega-3-enriched sausages in the attributes of appearance and texture. Moreover, consumers were willing to pay more for healthier sausages, but labeling HCs did not significantly improve participants’ WTP for omega-3-enriched sausages more than NCs. Hence, HCs did not significantly outperform NCs, when it comes to positively influencing consumers’ sensory liking and paying intentions for omega-3-enriched sausages. The findings of this study have implications for the meat industry in developing healthier sausage formulations with greater likelihood of success in the market.
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Biasi V, Huber E, Goldoni TSH, de Melo APZ, Hoff RB, Verruck S, Barreto PLM. Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestion. Meat Sci 2022; 196:109041. [DOI: 10.1016/j.meatsci.2022.109041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/04/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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7
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Ma W, Yang Q, Fan X, Yao X, Kuang J, Min C, Cao Y, Huang J. Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione. Food Chem X 2022; 14:100318. [PMID: 35520388 PMCID: PMC9065887 DOI: 10.1016/j.fochx.2022.100318] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 04/18/2022] [Accepted: 04/25/2022] [Indexed: 11/30/2022] Open
Abstract
Inulin and glutathione (GSH) are combined to treat myofibrillar proteins (MP). GSH significantly suppresses oxidation-induced carbonylation and protein insolubility. Inulin, GSH and their combination improve the gelling properties of oxidized MP. Treatment with inulin + GSH shows the best oxidative stability and textural characteristics.
The effects of inulin (1.5%), glutathione (GSH, 0.05%), and their combination (1.5% inulin + 0.05% GSH) on the conformational structure and gel performance of pork myofibrillar protein (MP) under oxidation condition were examined. The addition of GSH significantly prevented oxidation-induced carbonylation, reduction of α-helix content, and protein aggregation. As a result, treatment with GSH significantly reduced the particle size of oxidized MP by 35%, increased the solubility by 17.3%, and improved the gelling properties. The presence of inulin also obviously enhanced the gelling behavior of MP under oxidation condition, although it could hardly inhibit the modification of MP structure caused by oxidation. Treatment with inulin + GSH exhibited the highest cooking yield (84.2%) and the best textural characteristics, with a denser and more uniform network structure comprising evenly distributed small pores. The findings of this study provide a useful method for processing meat protein gel products with better oxidative stability and textural properties.
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Effect of Inca peanut oil on omega-3 polyunsaturated fatty acids, physicochemical, texture and sensory properties in chicken sausage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Wu M, Hu J, Gu X, Wang Q, Wei R, Wang J, Li Z, Liu R, Ge Q, Yu H. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2731-2740. [PMID: 34709652 DOI: 10.1002/jsfa.11613] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 09/25/2021] [Accepted: 10/28/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Heat-induced composite gels were prepared with 20 g kg-1 myofibrillar protein (MP) sol, 20 g kg-1 modified starch and 100 g kg-1 lipid pre-emulsified by MP in 0.6 mol L-1 NaCl, at pH 6.2. The effects of esterified potato starch (EPS) and emulsified lipid (lard or peanut oil) on the rheology, texture properties and nuclear magnetic resonance characterization of MP gel were evaluated. RESULTS The addition of starch and lipid significantly improved the gel strength and water holding capacity (WHC) of the MP gel. Analysis of the relaxation time compared with the WHC tests showed that the variation range of the transverse T22 relaxation time of a gel was positively proportional to changes in WHC of the composite gel, and the lower the T22 relaxation time, the better the WHC of composite gel. Moreover, MP gel with starch and emulsified lard added at the same time has the lowest T2 relaxation time, and also the best WHC of the gel. Environmental scanning electron microscopy showed that emulsified oil droplets embedded the gaps in the protein network, and the gelatinized starch contributed to restrict the oil droplet size, resulting in thicker MP gel. CONCLUSION Emulsified lipid and modified starch have an important influence on the rheology and microstructure of MP gels, indicating the subtle interaction between starch, lipid and protein. The results suggest the potential feasibility of modified starch and vegetable oil to improve the textural properties in comminuted meat products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
| | - Juan Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Xiangchun Gu
- T Hasegawa Flavours & Fragrances (Shanghai) Co. Ltd, Shanghai, China
| | - Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Ranran Wei
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Jiahao Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Zhikun Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
- Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
- Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, China
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Estévez M. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Sci 2021; 181:108610. [PMID: 34147961 DOI: 10.1016/j.meatsci.2021.108610] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 12/19/2022]
Abstract
The number of articles devoted to study the effect of "natural antioxidants" on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.
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Affiliation(s)
- M Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, University of Extremadura, 10003 Cáceres, Spain.
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11
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Komprda T, Jůzl M, Matejovičová M, Piechowiczová M, Popelková V, Vymazalová P, Nedomová Š, Levá L. Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil. J Food Sci 2021; 86:2312-2326. [PMID: 33963532 DOI: 10.1111/1750-3841.15749] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 03/24/2021] [Accepted: 03/29/2021] [Indexed: 12/23/2022]
Abstract
The objective of the present study was to increase by dietary means the long-chain polyunsaturated fatty acid (LC-PUFA) n-3 content in selected meat products. Fatty acid (FA) composition, texture, sensory characteristics, and oxidative stability were determined in the Vienna sausages (V-sausages) and Bologna-type salami (B-salami) produced from the meat of six pigs fed a standard feed (control, C) and six pigs fed a standard feed enriched with 8% of fish oil (F), respectively. The saturated FA content in the unheated FV and FB products was decreased (p < 0.05) by 24% and 39%, PUFA n-6/n-3 ratio improved (p < 0.001) from 13.9 to 2.8 and from 13.5 to 2.6, respectively. LC-PUFA n-3 content in the VF and BF products was 360 and 214 mg/100 g, which corresponds to 80% and 48% of the recommended daily intake. Interestingly, dietary fish oil decreased (p < 0.01) instrumentally the measured core hardness of the V-sausages, but increased (p < 0.001) this texture characteristic in the B-salami. Malondialdehyde content in the VF and BF products increased (p < 0.05) on average by 23% and the flavor of the heated FV sausages scored lower (p < 0.05) in comparison with the C-counterparts.
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Affiliation(s)
- Tomas Komprda
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Miroslav Jůzl
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Milena Matejovičová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | | | - Vendula Popelková
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Pavla Vymazalová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Šárka Nedomová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Lenka Levá
- Department of infection diseases and preventive medicine, Veterinary Research Institute, Brno, Czech Republic
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Jamshidi A, Cao H, Xiao J, Simal-Gandara J. Advantages of techniques to fortify food products with the benefits of fish oil. Food Res Int 2020; 137:109353. [PMID: 33233057 DOI: 10.1016/j.foodres.2020.109353] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/20/2020] [Accepted: 05/24/2020] [Indexed: 02/08/2023]
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13
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Zhang Y, Dong M, Zhang X, Hu Y, Han M, Xu X, Zhou G. Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105974] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kumar Y. Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1704001] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Yogesh Kumar
- Agricultural Structures and Environmental Control Division, Central Institute of Post-Harvest Engineering & Technology (CIPHET), Ludhiana, India
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15
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Gheysen L, Demets R, Devaere J, Bernaerts T, Goos P, Van Loey A, De Cooman L, Foubert I. Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101502] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Gayoso L, Ansorena D, Astiasarán I. DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2251-2258. [PMID: 30324696 DOI: 10.1002/jsfa.9420] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 05/24/2023]
Abstract
BACKGROUND The bioaccessibility of bioactive compounds for functional food deserves evaluation. An in vitro gastrointestinal digestion model was applied to provide information about the extent of lipid hydrolysis, oxidative stability and bioaccessibility of algae oil (42% of docosahexaenoic acid; DHA), comparing three lipid delivery systems: bulk oil, soy protein stabilized O/W emulsion and carrageenan gelled emulsion. RESULTS Lipid digestion kinetics was slightly influenced by the delivery systems. Nevertheless, at the end of intestinal digestion, lipolysis in the three samples ranged between 49% and 52%, showing a partial oil digestion. Lipid oxidation, measured by malondialdehyde, was significantly lower (P < 0.01) in both emulsified oils after intestinal digestion compared to the bulk oil. Bioaccessibility of DHA was 58%, 71% and 84% for bulk oil, O/W emulsion and gelled emulsion, respectively. CONCLUSION These results suggest that both emulsified delivery systems used in the present study enhanced the solubilization of free fatty acids, in particular omega-3 fatty acids, and therefore their potential intestinal absorption. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lucía Gayoso
- Departamento de Ciencias de la Alimentación y Fisiología, Universidad de Navarra, Facultad de Farmacia y Nutrición, Pamplona, Spain
- IdiSNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Diana Ansorena
- Departamento de Ciencias de la Alimentación y Fisiología, Universidad de Navarra, Facultad de Farmacia y Nutrición, Pamplona, Spain
- IdiSNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Iciar Astiasarán
- Departamento de Ciencias de la Alimentación y Fisiología, Universidad de Navarra, Facultad de Farmacia y Nutrición, Pamplona, Spain
- IdiSNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
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Pérez-Palacios T, Ruiz-Carrascal J, Solomando JC, Antequera T. Strategies for Enrichment in ω-3 Fatty Acids Aiming for Healthier Meat Products. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1584817] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Trinidad Pérez-Palacios
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
| | - Jorge Ruiz-Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
| | - Juan Carlos Solomando
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
| | - Teresa Antequera
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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18
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Gheysen L, Bernaerts T, Bruneel C, Goiris K, Van Durme J, Van Loey A, De Cooman L, Foubert I. Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. Food Chem 2018; 268:441-450. [DOI: 10.1016/j.foodchem.2018.06.112] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 06/11/2018] [Accepted: 06/21/2018] [Indexed: 12/30/2022]
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19
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Kharrat N, Salem H, Mrabet A, Aloui F, Triki S, Fendri A, Gargouri Y. Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami. Int J Biol Macromol 2018; 111:561-568. [DOI: 10.1016/j.ijbiomac.2018.01.025] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 12/04/2017] [Accepted: 01/04/2018] [Indexed: 10/18/2022]
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20
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Gayoso L, Roxo M, Cavero RY, Calvo MI, Ansorena D, Astiasarán I, Wink M. Bioaccessibility and biological activity of Melissa officinalis , Lavandula latifolia and Origanum vulgare extracts: Influence of an in vitro gastrointestinal digestion. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.03.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Sci 2018; 137:244-257. [DOI: 10.1016/j.meatsci.2017.11.018] [Citation(s) in RCA: 96] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 11/12/2017] [Accepted: 11/14/2017] [Indexed: 12/28/2022]
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22
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Martin D, Salas‐Perez L, Villalva M, Vázquez L, Garcia‐Risco MR, Jaime L, Reglero G. Effect of alkylglycerol‐rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600412] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Diana Martin
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
| | | | - Marisol Villalva
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
| | - Luis Vázquez
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
| | - Monica R. Garcia‐Risco
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
| | - Laura Jaime
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
| | - Guillermo Reglero
- Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain
- Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain
- Imdea‐Food Institute. CEI UAM + CSICMadridSpain
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23
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Sen A, Mandal P. Use of Natural Antioxidants in Muscle Foods and their Benefits in Human Health: An Overview. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ijmeat.2017.1.5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Lorenzo JM, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R. Healthy Spanish salchichón enriched with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix. Food Res Int 2016; 89:289-295. [PMID: 28460917 DOI: 10.1016/j.foodres.2016.08.012] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 08/06/2016] [Accepted: 08/13/2016] [Indexed: 01/26/2023]
Abstract
Reduction of fat content and improving fatty acid composition were the strategies used to reformulate Spanish salchichón with better lipid content by partial substitution of pork backfat by microencapsulated fish oil in konjac glucomannan matrix. For the present study, four different batches were manufactured: control (CO) with 100% of pork backfat and ME25, ME50 and ME75 where the pork backfat was replaced with 25, 50 and 75% by microencapsulated fish oil, respectively. The fat replacement by microencapsulated fish oil was accompanied by a decrease (P<0.05) in lightness and redness. On the other hand, the incorporation of microencapsulated fish oil increased (P<0.001) hardness, gumminess and chewiness, but did not influence springiness and cohesiveness. The incorporation of microencapsulated fish oil in konjac gel significantly (P>0.001) decreased the fat content (30.4%) as compared with the CO group. The total amount of PUFA in the modified sausages increased by 2.3% compared to the control batches. Finally, the reformulation process showed a significant (P<0.05) increase in the lipid oxidation (TBARs values and aldehydes content) related to the greater susceptibility to lipid oxidation of unsaturated (particularly EPA and DHA) fatty acids. To conclude, it is technologically feasible to develop Spanish salchichón enriched with microencapsulated n-3 fatty acids from fish oil.
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Affiliation(s)
- Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Paulo Eduardo Sichetti Munekata
- Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, postal code 13.635-900 Pirassununga, São Paulo, Brazil
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | | | - Ruben Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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Marchetti L, Andrés SC, Califano AN. Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12920] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Lucas Marchetti
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET; Facultad de Ciencias Exactas; UNLP. 47 y 116 La Plata (1900) Argentina
| | - Silvina C. Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET; Facultad de Ciencias Exactas; UNLP. 47 y 116 La Plata (1900) Argentina
| | - Alicia N. Califano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET; Facultad de Ciencias Exactas; UNLP. 47 y 116 La Plata (1900) Argentina
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26
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Dalle Zotte A, Celia C, Szendrő Z. Herbs and spices inclusion as feedstuff or additive in growing rabbit diets and as additive in rabbit meat: A review. Livest Sci 2016. [DOI: 10.1016/j.livsci.2016.04.024] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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27
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Bernardi DM, Bertol TM, Pflanzer SB, Sgarbieri VC, Pollonio MAR. ω-3 in meat products: benefits and effects on lipid oxidative stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2620-2634. [PMID: 26676414 DOI: 10.1002/jsfa.7559] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 11/02/2015] [Accepted: 11/27/2015] [Indexed: 06/05/2023]
Abstract
Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Daniela Miotto Bernardi
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Teresinha Marisa Bertol
- Embrapa Swine and Poultry, BR 153, KM 110, Vila Tamanduá, 89700-000, Concórdia, Santa Catarina, Brazil
| | - Sérgio Bertelli Pflanzer
- Department of Food Technology, School of Food Engineering, State University of Campinas - UNICAMP, São Paulo, Brazil
| | - Valdemiro Carlos Sgarbieri
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
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Carocho M, Barros L, Calhelha RC, Ćirić A, Soković M, Santos-Buelga C, Morales P, Ferreira ICFR. Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterization. Food Funct 2016; 6:2240-8. [PMID: 26075899 DOI: 10.1039/c5fo00309a] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Lemon balm (Melissa officinalis L.) is a member of the Lamiaceae family with a long story of human consumption. It has been consumed for decades, directly in food and as a decoction or an infusion for its medicinal purposes. In this manuscript, a detailed chemical characterization of the decoction of this plant is described, encompassing antimicrobial, antioxidant and antitumor activities. Rosmarinic acid and lithospermic acid A were the most abundant phenolic compounds. Quinic acid, fructose, glucose and γ-tocopherol were the most abundant within their groups of molecules. M. officinalis decoctions were active against a wide range of microorganisms, Pseudomonas aeruginosa and Salmonella typhimurium, and Penicillium funiculosum being the most sensitive bacteria and fungi, respectively. The growth inhibition of different human tumor cell lines (mainly MCF-7 and HepG2) was also observed, as also high free radical scavenging activity and reducing power. This manuscript highlights some beneficial effects of these functional beverages.
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Affiliation(s)
- Márcio Carocho
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855, Bragança, Portugal.
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29
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Pintado T, Herrero A, Jiménez-Colmenero F, Ruiz-Capillas C. Strategies for incorporation of chia ( Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci 2016; 114:75-84. [DOI: 10.1016/j.meatsci.2015.12.009] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Revised: 12/14/2015] [Accepted: 12/16/2015] [Indexed: 10/22/2022]
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30
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İNCEDAYI B, TAMER CE, SINIR GÖ, SUNA S, ÇOPUR ÖU. Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.). FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0086] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Choi HS, Choi HG, Choi YS, Kim JH, Lee JH, Jung EH, Lee SH, Choi YI, Choi JS. Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages. Korean J Food Sci Anim Resour 2016; 36:131-6. [PMID: 27499674 PMCID: PMC4973935 DOI: 10.5851/kosfa.2016.36.1.131] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 01/28/2016] [Accepted: 01/30/2016] [Indexed: 11/23/2022] Open
Abstract
UNLABELLED This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; CONTROL Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: CONTROL + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.
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Affiliation(s)
- Hyun-Su Choi
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea
| | - Hyung-Gyu Choi
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea
| | - Yeong-Seok Choi
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea
| | - Jong-Hee Kim
- Hansalimfood Agricul. Corp., Goesan 367-922, Korea
| | - Ju-Ho Lee
- Hansalimfood Agricul. Corp., Goesan 367-922, Korea
| | - Eun-Hee Jung
- Department of Food and Nutrition, Seowon University, Cheongju 361-742, Korea
| | - Sang-Hwa Lee
- Seowon University Bio Organic Material & Food Center, Cheongju 361-742, Korea
| | - Yang-Il Choi
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea
| | - Jung-Seok Choi
- Corresponding author: Jung-Seok Choi, Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea. Tel: +82-10-751-3584, Fax: +82-55-758-1892, E-mail:
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Kumar Y, Kairam N, Ahmad T, Yadav DN. Physico chemical, microstructural and sensory characteristics of low-fat meat emulsion containing aloe gel as potential fat replacer. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12957] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yogesh Kumar
- Central Institute of Post-Harvest Engineering and Technology; Livestock Products Technology; Ludhiana Punjab 141 004 India
| | - Narsaiah Kairam
- Central Institute of Post-Harvest Engineering and Technology; Livestock Products Technology; Ludhiana Punjab 141 004 India
| | - Tanbir Ahmad
- Central Institute of Post-Harvest Engineering and Technology; Livestock Products Technology; Ludhiana Punjab 141 004 India
| | - Deep N. Yadav
- Central Institute of Post-Harvest Engineering and Technology; Livestock Products Technology; Ludhiana Punjab 141 004 India
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33
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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
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34
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Poyato C, Ansorena D, Berasategi I, Navarro-Blasco Í, Astiasarán I. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology. Meat Sci 2014; 98:615-21. [DOI: 10.1016/j.meatsci.2014.06.016] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Revised: 06/10/2014] [Accepted: 06/13/2014] [Indexed: 11/15/2022]
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