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Petcu CD, Tăpăloagă D, Mihai OD, Gheorghe-Irimia RA, Negoiță C, Georgescu IM, Tăpăloagă PR, Borda C, Ghimpețeanu OM. Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry. Foods 2023; 12:3176. [PMID: 37685108 PMCID: PMC10486681 DOI: 10.3390/foods12173176] [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: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical-chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.
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Affiliation(s)
- Carmen Daniela Petcu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Carmen Negoiță
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Ioana Mădălina Georgescu
- Sanitary Veterinary and Food Safety Directorate Bucharest, Ilioara Street No. 16Y, District 3, 032125 Bucharest, Romania;
| | - Paul Rodian Tăpăloagă
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania;
| | - Cristin Borda
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
| | - Oana Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
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Chileh Chelh T, Rincon-Cervera MA, Gomez-Mercado F, Lopez-Ruiz R, Gallon-Bedoya M, Ezzaitouni M, Guil-Guerrero JL. Wild Asparagus Shoots Constitute a Healthy Source of Bioactive Compounds. Molecules 2023; 28:5786. [PMID: 37570757 PMCID: PMC10421306 DOI: 10.3390/molecules28155786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 07/26/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Wild Asparagus shoots are consumed worldwide, although most species remain understudied. In this work, a total of four wild Asparagus species were collected from different locations and analyzed compared with farmed A. officinalis. Shoots were screened for (i) phenolic compounds by HPLC-DAD and LC-MS; (ii) total phenolic acids and total flavonoid content by the Folin-Ciocalteu and aluminum chloride methods; (iii) vitamin C by HPLC-DAD; (iv) antioxidant activity by the DPPH and ABTS•+ methods; and (v) the in vitro antiproliferative activities against HT-29 colorectal cancer cells by the MTT assay. Phenolics ranged from 107.5 (A. aphyllus) to 605.4 mg/100 g dry weight (dw) (A. horridus). Vitamin C ranged from 15.8 (A. acutifolius) to 22.7 mg/100 g fresh weight (fw) (A. officinalis). The antioxidant activity was similar in all species, standing out in A. officinalis with 5.94 (DPPH) and 4.64 (ABTS) mmol TE/100 g dw. Among phenolics, rutin reached the highest values (574 mg/100 g dw in A. officinalis), followed by quercetin, nicotiflorin, asterin, and narcissin. The MTT assay revealed the inhibitory effects of ethanol extracts against HT-29 cancer cells, highlighting the cell growth inhibition exercised by A. albus (300 µg/mL after 72 h exposure to cells). This work improves knowledge on the phytochemicals and bioactivities of the shoots of wild Asparagus species and confirms their suitability for use as functional foods.
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Affiliation(s)
- Tarik Chileh Chelh
- Food Technology Division, ceiA3, CIAMBITAL, University of Almeria, 04120 Almeria, Spain; (T.C.C.); (M.A.R.-C.); (M.E.)
| | - Miguel A. Rincon-Cervera
- Food Technology Division, ceiA3, CIAMBITAL, University of Almeria, 04120 Almeria, Spain; (T.C.C.); (M.A.R.-C.); (M.E.)
- Institute of Nutrition and Food Technology, University of Chile, Macul, Santiago 7830490, Chile
| | | | - Rosalia Lopez-Ruiz
- Chemical-Physical Department, Analytical Chemistry of Pollutants, University of Almeria, 04120 Almeria, Spain;
| | - Manuela Gallon-Bedoya
- Faculty of Agricultural Sciences, Department of Agricultural and Food Engineering, Medellín Campus, National University of Colombia, Medellin 050034, Colombia;
| | - Mohamed Ezzaitouni
- Food Technology Division, ceiA3, CIAMBITAL, University of Almeria, 04120 Almeria, Spain; (T.C.C.); (M.A.R.-C.); (M.E.)
| | - Jose L. Guil-Guerrero
- Food Technology Division, ceiA3, CIAMBITAL, University of Almeria, 04120 Almeria, Spain; (T.C.C.); (M.A.R.-C.); (M.E.)
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Wu D, Wang H, Guo X, Zhang Z, Gao Z, Gao S, Liu Z, Rao S, Meng X. Insight into the mechanism of enhancing myofibrillar protein gel hardness by ultrasonic treatment combined with insoluble dietary fiber from oat. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Moghaddam MH, Farrokhi S, Hasani A, Khosravi A, Pirani M, Vakili K, Fathi M, Eskandari N, Golshan A, Sadeghzadeh S, Namakin K, Aliaghaei A, Abdollahifar MA. Elderberry Diet Restores Spermatogenesis in the Transient Scrotal Hyperthermia-Induced Mice. Reprod Sci 2022; 29:3373-3386. [PMID: 35088364 DOI: 10.1007/s43032-022-00865-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Accepted: 01/20/2022] [Indexed: 01/07/2023]
Abstract
Over the past years, several studies have also reported the adverse effects of hyperthermia on normal testicular tissues in several species including mice, rats, and humans. These deleterious impacts include temporarily drop in relative weight of testis along with a temporary partial or complete infertility. Sambucus nigra, also known as elderberry or sweet elder, is a source of bioactive compounds that has drawn growing attention for its potential beneficial effects in preventing and treating several diseases. This experimental research divided 30 mice into the following three groups: (1) control, (2) hyperthermia, and (3) hyperthermia receiving elderberry diet for 35 days. Scrotal hyperthermia was induced by water bath with 43 °C for 30 min. Then, the mice were euthanized, and their sperm samples were collected for sperm parameters analysis. Then, we took the testis samples for histopathological experimentations, immunohistochemistry against TNF-α and caspase-3 and serum testosterone, FSH and LH levels. Our outputs indicated that elderberry diet could largely improve the sperms parameters and stereological parameters, like spermatogonia, primary spermatocyte, round spermatid, and Leydig cells together with an increasing level of the serum testosterone compared to the scrotal hyperthermia induced mice. In addition, it was found that the expression of TNF-α and caspase-3 significantly decreased in the treatment groups by elderberry diet compared to the scrotal hyperthermia-induced mice. In conclusion, it could be concluded that elderberry diet may be regarded as an alternative treatment for improving the spermatogenesis process in the scrotal hyperthermia induced mice.
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Affiliation(s)
- Meysam Hassani Moghaddam
- Men's Health and Reproductive Health Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Department of Anatomical Sciences, Faculty of Medicine, AJA University of Medical Sciences, Tehran, Iran
| | - Sheida Farrokhi
- Men's Health and Reproductive Health Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Department of Biology and Anatomical Sciences, School of Medicine, Shahid Beheshti University of Medical Sciences, Daneshjoo Boulevard, Velenjak, Postal code (1985717443), Tehran, Iran
| | - Amirhosein Hasani
- Department of Biology and Anatomical Sciences, School of Medicine, Shahid Beheshti University of Medical Sciences, Daneshjoo Boulevard, Velenjak, Postal code (1985717443), Tehran, Iran
| | - Amirreza Khosravi
- Department of Biology and Anatomical Sciences, School of Medicine, Shahid Beheshti University of Medical Sciences, Daneshjoo Boulevard, Velenjak, Postal code (1985717443), Tehran, Iran
| | - Maryam Pirani
- Department of Biology and Anatomical Sciences, School of Medicine, Shahid Beheshti University of Medical Sciences, Daneshjoo Boulevard, Velenjak, Postal code (1985717443), Tehran, Iran
| | - Kimia Vakili
- Student Research Committee, Faculty of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mobina Fathi
- Student Research Committee, Faculty of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Neda Eskandari
- Men's Health and Reproductive Health Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Department of Anatomical Sciences, Faculty of Medicine, AJA University of Medical Sciences, Tehran, Iran
| | - Ahmadreza Golshan
- Department of Biology and Anatomical Sciences, School of Medicine, Shahid Beheshti University of Medical Sciences, Daneshjoo Boulevard, Velenjak, Postal code (1985717443), Tehran, Iran
| | - Sara Sadeghzadeh
- Department of Biology and Anatomical Sciences, School of Medicine, Shahid Beheshti University of Medical Sciences, Daneshjoo Boulevard, Velenjak, Postal code (1985717443), Tehran, Iran
| | - Kosar Namakin
- Department of Biology and Anatomical Sciences, School of Medicine, Shahid Beheshti University of Medical Sciences, Daneshjoo Boulevard, Velenjak, Postal code (1985717443), Tehran, Iran
| | - Abbas Aliaghaei
- Men's Health and Reproductive Health Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Department of Biology and Anatomical Sciences, School of Medicine, Shahid Beheshti University of Medical Sciences, Daneshjoo Boulevard, Velenjak, Postal code (1985717443), Tehran, Iran
| | - Mohammad-Amin Abdollahifar
- Men's Health and Reproductive Health Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Department of Biology and Anatomical Sciences, School of Medicine, Shahid Beheshti University of Medical Sciences, Daneshjoo Boulevard, Velenjak, Postal code (1985717443), Tehran, Iran
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Meng X, Wu D, Zhang Z, Wang H, Wu P, Xu Z, Gao Z, Mintah BK, Dabbour M. An overview of factors affecting the quality of beef meatballs: Processing and preservation. Food Sci Nutr 2022; 10:1961-1974. [PMID: 35702291 PMCID: PMC9179121 DOI: 10.1002/fsn3.2812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 11/12/2022] Open
Abstract
Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs.
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Affiliation(s)
- Xiangren Meng
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Danxuan Wu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Zhaoli Zhang
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Hengpeng Wang
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Peng Wu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Zhicheng Xu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Ziwu Gao
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems EngineeringFaculty of AgricultureBenha UniversityMoshtohorEgypt
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Effect of Morus alba leaf extract dose on lipid oxidation, microbiological stability, and sensory evaluation of functional liver pâtés during refrigerated storage. PLoS One 2021; 16:e0260030. [PMID: 34941877 PMCID: PMC8699953 DOI: 10.1371/journal.pone.0260030] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Accepted: 10/29/2021] [Indexed: 11/19/2022] Open
Abstract
Mulberry (Morus alba L.), and above all the extract from the leaves of this plant, is a natural medicine that has been used in traditional medicine for hundreds of years. Mulberry leaves contains polyphenol compounds: flavonoids, coumarins, numerous phenolic acids, as well as terpenes and steroids. The antioxidant effect of these compounds may be beneficial to the fat fraction of meat products, thereby increasing their functional qualities. The aim of the study was to evaluate the effectiveness of the use of mulberry water leaf extract, as an additive limiting adverse fat changes and affecting the functionality in model liver pâtés. Pork pâtés were prepared by replacing 20% of animal fat with rapeseed oil (RO), and water extract of mulberry leaves was added in the proportion of 0.2%, 0.6% and 1.0%. It has been shown that the addition of mulberry leaf extract delayed the appearance of primary and secondary fat oxidation products. The most effective antioxidant effect during 15-day storage was observed in the sample with the addition of 0.6% and 1.0% water mulberry leaf extract. These samples also showed inhibiting activity against angiotensin-converting enzymes and cholinesterase's. During storage, the tested pâtés had a high sensory quality with unchanged microbiological quality. Mulberry leaf extract can be an interesting addition to the production of fat meat products, delaying adverse changes in the lipid fraction and increasing the functionality of products.
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Hammad K, Morsy N, Abd El-Salam E. Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.0334201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.
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Macho-González A, Bastida S, Garcimartín A, López-Oliva ME, González P, Benedí J, González-Muñoz MJ, Sánchez-Muniz FJ. Functional Meat Products as Oxidative Stress Modulators: A Review. Adv Nutr 2021; 12:1514-1539. [PMID: 33578416 PMCID: PMC8321872 DOI: 10.1093/advances/nmaa182] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/21/2020] [Accepted: 12/23/2020] [Indexed: 02/06/2023] Open
Abstract
High meat consumption has been associated with increased oxidative stress mainly due to the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy-nonenal, oxysterols, or protein carbonyls, which can induce oxidative damage. Meat products are excellent matrices for introducing different bioactive compounds, to obtain functional meat products aimed at minimizing the pro-oxidant effects associated with high meat consumption. Therefore, this review aims to summarize the concept and preparation of healthy and functional meat, which could benefit antioxidant status. Likewise, the key strategies regarding meat production and storage as well as ingredients used (e.g., minerals, polyphenols, fatty acids, walnuts) for developing these functional meats are detailed. Although most effort has been made to reduce the oxidation status of meat, newly emerging approaches also aim to improve the oxidation status of consumers of meat products. Thus, we will delve into the relation between functional meats and their health effects on consumers. In this review, animal trials and intervention studies are discussed, ascertaining the extent of functional meat products' properties (e.g., neutralizing reactive oxygen species formation and increasing the antioxidant response). The effects of functional meat products in the frame of diet-gene interactions are analyzed to 1) discover target subjects that would benefit from their consumption, and 2) understand the molecular mechanisms that ensure precision in the prevention and treatment of diseases, where high oxidative stress takes place. Long-term intervention-controlled studies, testing different types and amounts of functional meat, are also necessary to ascertain their positive impact on degenerative diseases.
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Affiliation(s)
- Adrián Macho-González
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Sara Bastida
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María Elvira López-Oliva
- Departmental Section of Physiology, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Pilar González
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María José González-Muñoz
- Biomedical Sciences Department, Toxicology Teaching Unit, Pharmacy School, Alcala University, Alcalá de Henares, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Francisco J Sánchez-Muniz
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
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Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs. Molecules 2021; 26:molecules26134052. [PMID: 34279391 PMCID: PMC8271633 DOI: 10.3390/molecules26134052] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/25/2021] [Accepted: 06/28/2021] [Indexed: 11/17/2022] Open
Abstract
Alternative technologies, which have been developed in order to meet the consumers’ demand for nourishing and healthy meat and meat products, are followed by the food industry. In the present study, it was determined, using the HPLC method, that green tea contains a high level of epicatechin (EP) under optimal conditions and that pomegranate peel contains a high level of punicalagin (PN). Green tea, pomegranate peel, EP and PN were added to meatballs at different concentrations in eight groups. The antioxidant capacities of extracts were measured. The antimicrobial activity was examined for 72 h using three different food pathogens. The highest level of antimicrobial activity was achieved in the 1% punicalagin group, whereas the minimum inhibition concentration (L. monocytogenes, S. typhimurium) was found to be 1.87 mg/mL. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p < 0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during storage at +4 °C (14 days). It was concluded that the extracts with high EP and PN concentrations can be used as bio-preservative agents for meat and meat products.
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Mashau ME, Munandi M, Ramashia SE. Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1910732] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Mpho Edward Mashau
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, South Africa
| | - Muwanwa Munandi
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, South Africa
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Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review. Antioxidants (Basel) 2021; 10:antiox10020263. [PMID: 33572049 PMCID: PMC7915777 DOI: 10.3390/antiox10020263] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/30/2021] [Accepted: 02/01/2021] [Indexed: 02/01/2023] Open
Abstract
Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.
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Guizellini GM, Torres EAFDS, Freitas RAMS, Saldanha T, Sawaya ACHF, Gamallo OD, Soares MJ, de Oliveira VS, Sampaio GR. The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling. J Food Sci 2020; 85:2416-2426. [PMID: 32681539 DOI: 10.1111/1750-3841.15344] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 05/19/2020] [Accepted: 06/05/2020] [Indexed: 12/15/2022]
Abstract
This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and β-carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed (P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra-high performance liquid chromatography-electrospray by ionization-mass spectrometry (UHPLC-ESI-MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at -18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. PRACTICAL APPLICATION: Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.
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Affiliation(s)
- Glória Maria Guizellini
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | | | | | - Tatiana Saldanha
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | | | - Ormindo Domingues Gamallo
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | - Maiara Jurema Soares
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
| | - Vanessa Sales de Oliveira
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of São Paulo (USP), São Paulo, SP, Brazil
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Kalogianni AI, Lazou T, Bossis I, Gelasakis AI. Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods 2020; 9:E794. [PMID: 32560249 PMCID: PMC7353591 DOI: 10.3390/foods9060794] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/06/2020] [Accepted: 06/12/2020] [Indexed: 12/19/2022] Open
Abstract
Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.
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Affiliation(s)
- Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin—Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Ioannis Bossis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
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Shahid MS, Wu Y, Xiao Z, Raza T, Dong X, Yuan J. Duration of the flaxseed diet promotes deposition of n-3 fatty acids in the meat and skin of Peking ducks. Food Nutr Res 2019; 63:3590. [PMID: 31839790 PMCID: PMC6901031 DOI: 10.29219/fnr.v63.3590] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Revised: 09/26/2019] [Accepted: 10/14/2019] [Indexed: 12/30/2022] Open
Abstract
BACKGROUND Polyunsaturated fatty acids (PUFA), particularly n-3, have beneficial effects on human health, and for this reason foodstuffs with increased content of n-3 PUFA are now very common and widely available. DESIGN This study was conducted to investigate the effect of the duration of a flaxseed diet on Peking duck's growth performance, antioxidant status, gene expression, and fatty acid profile of the meat. A total of 792 12-day-old white Peking ducks were divided into four groups. In the control group, animals were provided with a basal diet. In the three experimental groups, animals were fed a 10% flax seed diet with vitamin E at 13, 23, and 33 days of age for 30, 20, and 10 days, respectively. RESULTS The growth performance of the ducks decreased with flaxseed diet's duration. Both body weight and body weight gain decreased linearly while Feed conversion ratios (FCR) increased in the group of ducks fed flaxseed compared to control ducks. Serum triglycerides (TG), very low density lipoprotein (VLDL), low density lipoprotein cholesterol (LDL-C), and aspartate aminotransferase (AST) linearly decreased while high density lipoprotein cholesterol (HDL-C) and lipopolysaccharide (LPS) levels increased by feeding flaxseed up to 30 days. The expression of lipin-1 gene (LPIN-1) and fatty acid desaturase 2 (FADS2) linearly increased in ducks fed flaxseed for 30 days. Linolenic acid (n-3) and its long-chain metabolites like eicosatetraenoic acid (ETA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total n-3 fatty acids (FA) linearly increased while the ratio of n-6 to n-3 was reduced with increased duration of flaxseed supplementation. CONCLUSION Overall, we found that increasing the duration of flaxseed diet with vitamin E for more than 10 days had a mild adverse effect on duck's growth performance but enrichedits meat with long-chain PUFA and decreased the n-6 to n-3 ratio, providing quality meat for health-conscious consumers. A period of 20 days is good for producing n-3 enriched Peking duck meat and skin.
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Affiliation(s)
- Muhammad Suhaib Shahid
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yuqin Wu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Zhibin Xiao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Tausif Raza
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Xiaoyu Dong
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Jianmin Yuan
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
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Lourenço SC, Moldão-Martins M, Alves VD. Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications. Molecules 2019; 24:E4132. [PMID: 31731614 PMCID: PMC6891691 DOI: 10.3390/molecules24224132] [Citation(s) in RCA: 350] [Impact Index Per Article: 70.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 02/07/2023] Open
Abstract
In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.
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Affiliation(s)
| | | | - Vítor D. Alves
- LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (S.C.L.); (M.M.-M.)
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16
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Szczepaniak OM, Ligaj M, Kobus-Cisowska J, Maciejewska P, Tichoniuk M, Szulc P. Application for novel electrochemical screening of antioxidant potential and phytochemicals in Cornus mas extracts. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1653378] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Oskar Marek Szczepaniak
- Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, Poznan, Poland
| | - Marta Ligaj
- Department of Non-Food Products Quality and Packaging Development, Poznan University of Economics and Business, Poznan, Poland
| | - Joanna Kobus-Cisowska
- Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, Poznan, Poland
| | - Paulina Maciejewska
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznan, Poland
| | - Mariusz Tichoniuk
- Department of Non-Food Products Quality and Packaging Development, Poznan University of Economics and Business, Poznan, Poland
| | - Piotr Szulc
- Department of Agronomy, Poznań University of Life Sciences, Poznan, Poland
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Szczepaniak OM, Kobus-Cisowska J, Kusek W, Przeor M. Functional properties of Cornelian cherry (Cornus mas L.): a comprehensive review. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03313-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Kulczyński B, Kobus-Cisowska J, Taczanowski M, Kmiecik D, Gramza-Michałowska A. The Chemical Composition and Nutritional Value of Chia Seeds-Current State of Knowledge. Nutrients 2019; 11:E1242. [PMID: 31159190 PMCID: PMC6627181 DOI: 10.3390/nu11061242] [Citation(s) in RCA: 108] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 05/24/2019] [Accepted: 05/27/2019] [Indexed: 12/26/2022] Open
Abstract
Chia (Salvia hispanica) is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement of the blood lipid profile, through their hypotensive, hypoglycaemic, antimicrobial and immunostimulatory effects. This article provides a review of the most important information concerning the potential application of chia seeds in food production. The chemical composition of chia seeds is presented and the effect of their consumption on human health is discussed. Technological properties of chia seeds are shown and current legal regulations concerning their potential use in the food industry are presented.
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Affiliation(s)
- Bartosz Kulczyński
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Maciej Taczanowski
- Department of Food Quality and Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Dominik Kmiecik
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Anna Gramza-Michałowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
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de Oliveira VS, Ferreira FS, Cople MCR, Labre TDS, Augusta IM, Gamallo OD, Saldanha T. Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review. Compr Rev Food Sci Food Saf 2018; 17:1465-1483. [DOI: 10.1111/1541-4337.12386] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 05/07/2018] [Accepted: 09/07/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Vanessa Sales de Oliveira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Maria Clara Ramos Cople
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ivanilda Maria Augusta
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ormindo Domingues Gamallo
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana Saldanha
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
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Determination of Total Flavonoids Contents and Antioxidant Activity of Ginkgo biloba Leaf by Near-Infrared Reflectance Method. Int J Anal Chem 2018; 2018:8195784. [PMID: 30154851 PMCID: PMC6093052 DOI: 10.1155/2018/8195784] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Accepted: 07/08/2018] [Indexed: 12/24/2022] Open
Abstract
Background Total flavonoids content (TFC) is one of the most important quality indexes of Ginkgo biloba leaf, and it is concerned with total antioxidant activity. Near-infrared spectroscopy (NIR) method has showed its advantages in fast, accurate, qualitative, and quantitative analysis of various components in many quality control researches. In this study, a calibration model was built by partial least squares regression (PLSR) coupling with NIR spectrum to quantitatively analyze the TFC and total antioxidant activity of Ginkgo biloba leaf. Results During the model establishing, some spectrum pretreatment and outlier diagnosis methods were optimized to establish the final model. The coefficients of determination (R2 ) for TFC and total antioxidant activity prediction were 0.8863 and 0.8486, respectively; and the root mean square errors of prediction (RMSEP) were 2.203 mg/g and 0.2211 mM/g, respectively. Conclusion These results showed that NIR method combined with chemometrics is suitable for quantitative analysis of main components and their activities and might be applied to quality control of relevant products.
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21
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Zhang N, Lan W, Wang Q, Sun X, Xie J. Antibacterial mechanism of Ginkgo biloba leaf extract when applied to Shewanella putrefaciens and Saprophytic staphylococcus. AQUACULTURE AND FISHERIES 2018. [DOI: 10.1016/j.aaf.2018.05.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Effect of Yin-Xing-Tong-Zhi Tablets on Improving Vascular Cognitive Impairment No Dementia. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2018; 2018:6184260. [PMID: 29853963 PMCID: PMC5944287 DOI: 10.1155/2018/6184260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Accepted: 03/26/2018] [Indexed: 11/25/2022]
Abstract
Objective Observe the effect of the Chinese herbal extracts, Yin-Xing-Tong-Zhi, in tablet form, on improving vascular cognitive impairment no dementia (VCIND). Methods Sixty-eight patients with VCIND were divided randomly into treatment and placebo groups with oral administration of Yin-Xing-Tong-Zhi tablets (YXTZTs) or placebo, respectively, for 24 weeks. Alzheimer's Disease Assessment Scale-Cognitive (ADAS-Cog) subscale score, MMSE score, Clinician's Interview-Based Impression of Change Plus Caregiver Input (CIBIC-Plus) score, expression of interleukin- (IL-) 6, IL-8, and tumor necrosis factor- (TNF-) α in serum, and variation of blood-lipid levels were evaluated at different time points. Results At weeks 12 and 24, the scores for the ADAS-Cog, CIBIC-Plus, and MMSE of the treatment group were significantly lower than those of the control group (P < 0.05). All clinical scales at week 24 of the control group were significantly different from those before treatment (P < 0.05). Expression of IL-6, IL-8, and TNF-α in the two groups was reduced significantly with variation of the clinical scales of cognitive impairment. Conclusion YXTZTs may delay the development of cognitive impairment in VCIND patients by modulating expression of VCIND-associated proinflammatory factors.
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Hu Y, Hua Q, Sun G, Shi K, Zhang H, Zhao K, Jia S, Dai Y, Wu Q. The catalytic activity for ginkgolic acid biodegradation, homology modeling and molecular dynamic simulation of salicylic acid decarboxylase. Comput Biol Chem 2018; 75:82-90. [PMID: 29751208 DOI: 10.1016/j.compbiolchem.2018.05.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 03/16/2018] [Accepted: 05/02/2018] [Indexed: 01/11/2023]
Abstract
The toxic ginkgolic acids are the main safety concern for the application of Ginkgo biloba. In this study, the degradation ability of salicylic acid decarboxylase (SDC) for ginkgolic acids was examined using ginkgolic acid C15:1 as a substrate. The results indicated that the content of ginkgolic acid C15:1 in Ginkgo biloba seeds was significantly decreased after 5 h treatment with SDC at 40 °Cand pH 5.5. In order to explore the structure of SDC and the interaction between SDC and substrates, homology modeling, molecular docking and molecular dynamics were performed. The results showed that SDC might also have a catalytic active center containing a Zn2+. Compared with the template structure of 2,6-dihydroxybenzoate decarboxylase, the residues surrounding the binding pocket, His10, Phe23 and Phe290, were replaced by Ala10, Tyr27 and Tyr301 in the homology constructed structure of SDC, respectively. These differences may significantly affect the substrates adaptability of SDC for salicylic acid derivatives.
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Affiliation(s)
- Yanying Hu
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China; Department of Life Science and Technology, Jining University, Qufu 273155, Shandong Province, PR China
| | - Qingyuan Hua
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Guojuan Sun
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Kunpeng Shi
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Huitu Zhang
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Kai Zhao
- Hebei Kingsci Pharmaceutical Technology Co., Ltd, Shijiazhuang 050035, Hebei Province, PR China
| | - Shiru Jia
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yujie Dai
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Qingli Wu
- Department of Medicinal Chemistry, School of Environmental and Biological Sciences, Rutgers University, NJ 08901, USA.
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Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating. Food Chem 2018; 239:858-864. [DOI: 10.1016/j.foodchem.2017.07.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 06/05/2017] [Accepted: 07/07/2017] [Indexed: 12/20/2022]
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25
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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]
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26
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Sabolová M, Pohořelá B, Fišnar J, Kouřimská L, Chrpová D, Pánek J. Formation of oxysterols during thermal processing and frozen storage of cooked minced meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5092-5099. [PMID: 28418171 DOI: 10.1002/jsfa.8386] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 03/10/2017] [Accepted: 04/12/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Cholesterol is susceptible to oxidation and the formation of oxysterols, which could have a negative health effect. The formation and distribution of oxysterols was investigated in meatloaves prepared under different baking regimes with an increased temperature or prolonged time. The effect of frozen storage and marjoram addition on the level of oxysterols was also investigated. RESULTS The effect of baking regime on the content and distribution of oxysterols was determined. Temperature was the most important factor affecting 7-ketocholesterol formation in baked meatloaf. Its content was significantly higher after baking at 250 °C compared to at 180 °C. The content of 7-ketocholesterol increased from the centre (87 µg kg-1 ) to the surface (122 µg kg-1 ) of baked meatloaves prepared under standard conditions. The level of α-tocopherol and its distribution was also affected by the baking regime. A higher level of 7-ketocholesterol was found in baked meatloaves after their frozen storage. The addition of marjoram did not change this level. CONCLUSION Inadequate culinary conditions used for preparation of baked meat can contribute to an increased oxysterol intake in the diet. Frozen storage did not stop oxysterol formation. The inhibition effect of marjoram on sterols oxidation was not confirmed. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Monika Sabolová
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Praha, Dejvice, Czech Republic
| | - Barbora Pohořelá
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Praha, Dejvice, Czech Republic
| | - Jakub Fišnar
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Praha, Dejvice, Czech Republic
| | - Lenka Kouřimská
- Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Praha, Suchdol, Czech Republic
| | - Diana Chrpová
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Praha, Dejvice, Czech Republic
| | - Jan Pánek
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Praha, Dejvice, Czech Republic
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Kmiecik D, Kobus-Cisowska J, Korczak J. The content of anti-nutritional components in frozen fried-potato products. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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28
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Neuroprotection in Glaucoma: Old and New Promising Treatments. Adv Pharmacol Sci 2017; 2017:4320408. [PMID: 30723498 PMCID: PMC5664381 DOI: 10.1155/2017/4320408] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 09/02/2017] [Accepted: 09/13/2017] [Indexed: 12/21/2022] Open
Abstract
Glaucoma is a major global cause of blindness, but the molecular mechanisms responsible for the neurodegenerative damage are not clear. Undoubtedly, the high intraocular pressure (IOP) and the secondary ischemic and mechanical damage of the optic nerve have a crucial role in retinal ganglion cell (RGC) death. Several studies specifically analyzed the events that lead to nerve fiber layer thinning, showing the importance of both intra- and extracellular factors. In parallel, many neuroprotective substances have been tested for their efficacy and safety in hindering the negative effects that lead to RGC death. New formulations of these compounds, also suitable for chronic oral administration, are likely to be used in clinical practice in the future along with conventional therapies, in order to control the progression of the visual impairment due to primary open-angle glaucoma (POAG). This review illustrates some of these old and new promising agents for the adjuvant treatment of POAG, with particular emphasis on forskolin and melatonin.
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29
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Xiong YL. Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols. Ann N Y Acad Sci 2017; 1398:37-46. [DOI: 10.1111/nyas.13368] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 03/29/2017] [Accepted: 04/06/2017] [Indexed: 01/01/2023]
Affiliation(s)
- Youling L. Xiong
- Department of Animal and Food Sciences University of Kentucky Lexington Kentucky
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30
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Akcan T, Estévez M, Serdaroğlu M. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.051] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Hęś M, Szwengiel A, Dziedzic K, Le Thanh-Blicharz J, Kmiecik D, Górecka D. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products. J Food Sci 2017; 82:882-889. [DOI: 10.1111/1750-3841.13682] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 02/02/2017] [Accepted: 02/03/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Marzanna Hęś
- Dept. of Food Service and Catering; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Artur Szwengiel
- Inst. of Food Technology of Plant Origin; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Krzysztof Dziedzic
- Dept. of Pediatric Gastroenterology and Metabolic Diseases; Poznan Univ. of Medical Sciences; Szpitalna 33/27 60-572 Poznań Poland
| | - Joanna Le Thanh-Blicharz
- Dept. of Food Concentrates and Starch Products; prof. Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology; Starołęcka 40 61-361 Poznań Poland
| | - Dominik Kmiecik
- Dept. of Food Service and Catering; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Danuta Górecka
- Dept. of Food Service and Catering; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
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Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Sci 2016; 120:107-117. [DOI: 10.1016/j.meatsci.2016.04.005] [Citation(s) in RCA: 195] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 04/05/2016] [Accepted: 04/06/2016] [Indexed: 12/14/2022]
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Hęś M, Gramza-Michałowska A. Effect of Plant Extracts on Lipid Oxidation and Changes in Nutritive Value of Protein in Frozen-Stored Meat Products. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12989] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marzanna Hęś
- Department of Food Service and Catering, Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Anna Gramza-Michałowska
- Department of Food Service and Catering, Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
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Gramza-Michałowska A, Kobus-Cisowska J, Kmiecik D, Korczak J, Helak B, Dziedzic K, Górecka D. Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis). Food Chem 2016; 211:448-54. [PMID: 27283654 DOI: 10.1016/j.foodchem.2016.05.048] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2015] [Revised: 04/18/2016] [Accepted: 05/09/2016] [Indexed: 12/24/2022]
Abstract
This paper presents a study on development of functional food products containing green and yellow tea leaves. The results indicated that green and yellow tea are significant tools in the creation of the nutritional value, antioxidative potential and stability of the lipid fraction of cookies. Tea-fortified cookies showed considerably higher contents of dietary fiber, especially hemicellulose and insoluble fractions, and were characterized by significantly higher antioxidant potential associated with their phenolics content. Results of ABTS, DPPH, ORACFL and PCL assay showed significantly higher antioxidant potential of tea cookies, highest for yellow tea. The antioxidative potential of applied teas was significant in terms of the inhibition of hydroperoxide content, while formation of secondary lipid oxidation products was less spectacular. It is concluded that tea leaves could be widely used as a source of polyphenols with high antioxidative potential, as well as fiber; thus introducing numerous health benefits for the consumer.
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Affiliation(s)
- Anna Gramza-Michałowska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Joanna Kobus-Cisowska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Dominik Kmiecik
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Józef Korczak
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Barbara Helak
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Krzysztof Dziedzic
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Danuta Górecka
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
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Falowo AB, Muchenje V, Hugo CJ, Charimba G. In vitro antimicrobial activities of Bidens pilosa and Moringa oleifera leaf extracts and their effects on ground beef quality during cold storage. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1162847] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- A. B. Falowo
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
| | - V. Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
| | - C. J. Hugo
- Department of Microbial Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - G. Charimba
- Department of Microbial Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
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36
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Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.07.012] [Citation(s) in RCA: 117] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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37
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Falowo AB, Fayemi PO, Muchenje V. Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Res Int 2014; 64:171-181. [DOI: 10.1016/j.foodres.2014.06.022] [Citation(s) in RCA: 360] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2014] [Revised: 06/04/2014] [Accepted: 06/15/2014] [Indexed: 02/07/2023]
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