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Bergamaschi M, Simoncini N, Spezzano VM, Ferri M, Tassoni A. Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans. Foods 2023; 12:foods12061264. [PMID: 36981190 PMCID: PMC10047961 DOI: 10.3390/foods12061264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/08/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023] Open
Abstract
The effects of polyphenol-rich extract obtained from non-compliant defatted green coffee beans (dGCBs) on physicochemical and antioxidant properties, as well as on the sensory profile of vacuum-packed pork burgers stored at 4 °C for 14 days and after cooking were assessed. The dGCB extract obtained by means of supercritical water extraction was analyzed for its polyphenol profile, total phenolic content, radical scavenging, and ferric-reducing antioxidant activities (DPPH and FRAP), Fe2+-chelating capacity, and total iron. The most abundant polyphenol component observed in the dGCB extract was chlorogenic acid, and the alkaloid caffeine was also present. This extract showed antioxidant properties. Thereafter, five formulations of pork meat burgers with added NaCl (1%) were prepared; one without the antioxidant (negative control, C) and one with the use of a synthetic antioxidant (0.05% ascorbic acid = positive control, A), while the other three were supplemented with a different amount of dGCB extract (P15 = 0.15%; P30 = 0.30%; P60 = 0.60%). The addition of dGCB extract increased the antioxidant activity of the raw and cooked burgers and reduced the lipid oxidation of the cooked burgers (0.47, 0.21, and 0.20 vs. 1.28 and 0.55 mg MDA eq./Kg, for P15, P30, and P60 vs. C and A, respectively). No negative effects were observed on the meat’s color parameters and its stability during refrigerated storage and after cooking, nor on sensory attributes (color and aroma) for the lowest concentration of coffee extract. The results obtained indicate that 0.15% dGCB extract is a promising alternative to commercial synthetic antioxidants to improve the quality of refrigerated pork burgers.
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Affiliation(s)
- Monica Bergamaschi
- Dipartimento Carni, Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Tanara 31/A, 43121 Parma, Italy; (N.S.); (V.M.S.)
- Correspondence: ; Tel.: +39-0521795234
| | - Nicoletta Simoncini
- Dipartimento Carni, Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Tanara 31/A, 43121 Parma, Italy; (N.S.); (V.M.S.)
| | - Vincenzo Maria Spezzano
- Dipartimento Carni, Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Tanara 31/A, 43121 Parma, Italy; (N.S.); (V.M.S.)
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco delle Scienze 27/A, 43124 Parma, Italy
| | - Maura Ferri
- Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.F.); (A.T.)
| | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (M.F.); (A.T.)
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Liu S, Zhang R, Zhang X, Zhu S, Liu S, Yang J, Li Z, Gao T, Liu F, Hu H. The Invasive Species Reynoutria japonica Houtt. as a Promising Natural Agent for Cardiovascular and Digestive System Illness. Front Pharmacol 2022; 13:863707. [PMID: 35770098 PMCID: PMC9234309 DOI: 10.3389/fphar.2022.863707] [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: 01/27/2022] [Accepted: 04/18/2022] [Indexed: 11/13/2022] Open
Abstract
Polygoni Cuspidati Rhizoma et Radix, the dry roots and stems of Reynoutria japonica Houtt (called Huzhang, HZ in Chinese), is a traditional and popular chinese medicinal herb for thousands of years. As a widely used ethnomedicine in Asia including China, Japan, and Korea, HZ can invigorate the blood, cool heat, and resolve toxicity, which is commonly used in the treatment of favus, jaundice, scald, and constipation. However, HZ is now considered an invasive plant in the United States and many European countries. Therefore, in order to take advantage of HZ and solve the problem of biological invasion, scholars around the world have carried out abundant research studies on HZ. Until now, about 110 compounds have been isolated and identified from HZ, in which anthraquinones, stilbenes, and flavonoids would be the main bioactive ingredients for its pharmacological properties, such as microcirculation improvement, myocardial protective effects, endocrine regulation, anti-atherosclerotic activity, anti-oxidant activity, anti-tumor activity, anti-viral activity, and treatment of skin inflammation, burns, and scalds. HZ has a variety of active ingredients and broad pharmacological activities. It is widely used in health products, cosmetics, and even animal husbandry feed and has no obvious toxicity. Efforts should be made to develop more products such as effective drugs, health care products, cosmetics, and agricultural and animal husbandry products to benefit mankind.
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Affiliation(s)
- Shaoyang Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Ruiyuan Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xing Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shun Zhu
- State Key Laboratory of Southwestern Chinese Medicine Resources, College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Siyu Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Jue Yang
- State Key Laboratory of Southwestern Chinese Medicine Resources, College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Zhiping Li
- Sichuan Quantaitang Chinese Herbal Slices Co, Ltd., Chengdu, China
| | - Tianhui Gao
- State Key Laboratory of Southwestern Chinese Medicine Resources, College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- *Correspondence: Tianhui Gao, ; Fang Liu,
| | - Fang Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- *Correspondence: Tianhui Gao, ; Fang Liu,
| | - Huiling Hu
- State Key Laboratory of Southwestern Chinese Medicine Resources, College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
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Deng S, Shi S, Xia X. Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon. Meat Sci 2022; 191:108872. [PMID: 35667189 DOI: 10.1016/j.meatsci.2022.108872] [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: 12/19/2021] [Revised: 05/20/2022] [Accepted: 05/27/2022] [Indexed: 11/15/2022]
Abstract
Tea polyphenol (TP), apple polyphenol (AP), and cinnamon polyphenol (CP) are all enriched with antioxidant components, present enormous potential as natural antioxidants in meat products. The objective of this study was to evaluate the physicochemical properties, residual nitrites, and formation of N-nitrosamine (NA) in dry-fried bacons with three aforementioned plant polyphenols and ascorbic acid (AA). The results show that both plant polyphenols and AA significantly reduced pH, lipid oxidation and residual nitrite content when compared to the control (P < 0.05). Only AP exhibited a protective effect against protein oxidation-induced damage in bacon, and N-nitroso-methyl phenylamine (NMPhA) contents were significantly affected by plant polyphenols (P < 0.05). Bacon containing 300 mg/kg AP produced less thiobarbituric acid reactive substance (TBARS) (0.59 MDA/kg), carbonyl contents (2.30 nmol/mg protein) and NMPhA formation (1.211 ng/kg). In conclusion, plant polyphenols, particularly AP, have the potential to be used as natural antioxidants for reducing oxidation and nitrite application level while also improving the safety of bacon.
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Affiliation(s)
- Siyang Deng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Zhu XT, Xu Y, Cheng FR, Cui HX, Fang JL, Yuan K, Jin SH. Content determination of functional composition and antioxidant activity from six purple plants. Pharmacogn Mag 2021. [DOI: 10.4103/pm.pm_203_20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Huang L, Ding B, Zhang H, Kong B, Xiong YL. Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4739-4747. [PMID: 30924943 DOI: 10.1002/jsfa.9716] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 03/23/2019] [Accepted: 03/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Oxidation is a major reason for nutritional and quality loss of dumplings during frozen storage. The addition of spice extracts in frozen dumplings may limit and inhibit oxidative impairments. In this study, the antioxidant effects of clove extract (CE) and rosemary extract (RE) and their influence on sensory and quality attributes of the meat-based filler in frozen pork dumplings stored at -18 °C were investigated. RESULTS CE and RE significantly suppressed lipid and protein oxidation in terms of thiobarbituric acid-reactive substances and protein carbonyls (P < 0.05) formation. During frozen storage up to 180 days, the dumpling samples with antioxidants had a significantly higher breaking strength and lower cooking loss (P < 0.05) compared with the control, and the effect of RE was stronger than that of CE. Sodium dodecylsulfate polyacrylamide gel electrophoresis showed that samples with antioxidants had reduced protein crosslinking, hence less aggregation. Differential scanning calorimetry analysis proved that the dumplings with antioxidants during storage had a higher thermal stability than those of the control. Based on dynamic rheological testing, the addition of RE to dumpling fillers was more effective in enhancing the gelling capacity of myofibrillar protein compared to the control. Sensory panel results confirmed significant positive effects of both spice extracts on oxidative stability (reduced rancidity) and palatability (texture and juiciness) of dumplings. CONCLUSION The addition of phenolic-rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Li Huang
- College of Biological and Environmental Engineering, Binzhou University, Binzhou, China
| | - Bo Ding
- College of Biological and Environmental Engineering, Binzhou University, Binzhou, China
| | - Huan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
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