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Rajendrakumar S, Beaumal V, Kermarrec A, Lopez C, Novales B, Rabesona H, Simongiovanni A, Demersay TC, Marze S. Release profile of amino acids encapsulated in solid lipid particles during in vitro oro-gastrointestinal digestion. Food Res Int 2024; 190:114605. [PMID: 38945573 DOI: 10.1016/j.foodres.2024.114605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
Some amino acids are known to mediate immune responses through gut microbiota metabolism in both humans and monogastric animals. However, through the diet, most free amino acids are absorbed in the small intestine and only a small quantity reaches the microbiota-rich colon. To enhance microbial metabolism of amino acids and their potential health benefits, encapsulation strategies are developed for their protection and delivery to the colon. So far, the main encapsulation systems for amino acids are based on solid lipid particles, but their fate within the digestive tract has never been fully clarified. In this study, we investigated the release of various amino acids (branched-chain amino acid mixture, or lysine, or tryptophan) loaded in solid lipid particles during in vitro oro-gastrointestinal digestion mimicking the piglet. The loaded solid lipid particles were fully characterized for their composition, thermal behavior, molecular structure, crystalline state, surface morphology, and particle size distribution. Moreover, we investigated the effect of particle size by sieving solid lipid particles into two non-overlapping size fractions. We found that amino acid release was high during the gastric phase of digestion, mainly controlled by physical parameters, namely particle size and crystalline state including surface morphology. Large particle size and/or smooth ordered particle indeed led to slower and lower release. Although lipid hydrolysis was significant during the intestinal phase of digestion, the impact of the crystalline state and surface morphology was also observed in the absence of enzymes, pointing to a dominant water/solute diffusion mechanism through these porous solid lipid particles.
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2
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Ben Soltana O, Barkallah M, Hentati F, Elhadef K, Ben Hlima H, Smaoui S, Michaud P, Abdelkafi S, Fendri I. Improving the shelf life of minced beef by Cystoseira compressa polysaccharide during storage. Int J Biol Macromol 2024; 273:132863. [PMID: 38838888 DOI: 10.1016/j.ijbiomac.2024.132863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 05/26/2024] [Accepted: 06/01/2024] [Indexed: 06/07/2024]
Abstract
A polysaccharide extracted from the brown alga Cystoseira compressa (CCPS) was evaluated as a food additive to extend the shelf-life of raw beef meat. The antioxidant potential of CCPS was demonstrated by its inhibition of β-carotene bleaching (64.28 %), superoxide radicals (70.12 %), and hydroxyl radicals (93 %) at a concentration of 10 mg/ml. The polysaccharide also showed antibacterial activity with MIC values between 6.25 mg/ml and 50 mg/ml against five foodborne pathogenic bacteria. Furthermore, CCPS exhibited excellent functional, foaming, and emulsifying properties. Furthermore, microbiological and chemical effects of CCPS at concentrations equivalent to 1 MIC (CCPS-1), 2 MIC (CCPS-2), and 4 MIC (CCPS-3) were conducted. Chemical analyses showed that treated beef had significantly reduced TBARS levels below 2 mg MDA/kg at day 14. The treatment also decreased carbonyl groups, improved heme iron transformation, inhibited microbial growth (p < 0.05), and kept MetMb levels below 40 % by day 14. Moreover, two multivariate approaches, principal component analysis (PCA) and hierarchical cluster analysis (HCA), were effectively used to analyze the results characterizing the main attributes of the stored meat samples. In conclusion, these findings demonstrated that CCPS could be employed as a functional and bioactive component in the meat industry.
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Affiliation(s)
- Oumaima Ben Soltana
- Laboratoire de Génie Enzymatique et Microbiologie, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia; Laboratoire de Biotechnologie des Plantes Appliquée à l'Amélioration des Cultures (LR01ES21), Faculté des Sciences de Sfax, Université de Sfax, Sfax, Tunisia
| | - Mohamed Barkallah
- Laboratoire de Génie Enzymatique et Microbiologie, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia
| | - Faiez Hentati
- Laboratoire de Génie Enzymatique et Microbiologie, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Tunisia
| | - Hajer Ben Hlima
- Laboratoire de Génie Enzymatique et Microbiologie, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Tunisia
| | - Philippe Michaud
- Université Clermont Auvergne, CNRS, Clermont Auvergne INP, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - Slim Abdelkafi
- Laboratoire de Génie Enzymatique et Microbiologie, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia.
| | - Imen Fendri
- Laboratoire de Biotechnologie des Plantes Appliquée à l'Amélioration des Cultures (LR01ES21), Faculté des Sciences de Sfax, Université de Sfax, Sfax, Tunisia
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3
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Mai X, Zhang X, Tang M, Zheng Y, Wang D, Xu W, Liu F, Sun Z. Preparation of carboxymethyl chitosan/double-formaldehyde cellulose based hydrogel loaded with ginger essential oil nanoemulsion for meat preservation. Food Sci Biotechnol 2024; 33:1359-1369. [PMID: 38585560 PMCID: PMC10991447 DOI: 10.1007/s10068-023-01437-4] [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: 04/21/2023] [Revised: 08/30/2023] [Accepted: 09/15/2023] [Indexed: 04/09/2024] Open
Abstract
An antibacterial nano-hydrogel (ginger essential oil nanoemulsion hydrogel, GEONH) based on Schiff base reaction was prepared using double-formaldehyde micro fibrillated cellulose (DAMFC) and carboxymethyl chitosan (CMCS) loaded with ginger essential oil nanoemulsion (GEON). It was found that when the mass ratio of DAMFC/CMCS/GEON was 1/9/270, the gel time, the water absorbency, gel strength, and morphology were the best. The results of X-ray diffraction and FT-IR confirmed that the aldehyde group on the DAMFC molecular chain formed a stable chemical crosslinking with the amino group on the CMCS molecular chain, resulting in a change in the crystal structure. GEONH showed excellent bactericidal activity against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus. Simultaneously, the prepared GEONH decreased the total viable count, Malondialdehyde, and total sulfhydryl content and improved the taste in the storage of boiled salted duck. Therefore, GEONH film is a promising fresh-keeping packaging for storing meat products. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01437-4.
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Affiliation(s)
- Xutao Mai
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, 210097 China
| | - Xinxiao Zhang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
| | - Minmin Tang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
| | - Yuhang Zheng
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014 China
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing, 210014 China
| | - Weimin Xu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, 210097 China
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014 China
| | - Zhilan Sun
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing, 210014 China
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Cava R, Ladero L, Riaguas E, Vidal-Aragón MC. Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins. Foods 2024; 13:360. [PMID: 38338496 PMCID: PMC10855663 DOI: 10.3390/foods13030360] [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: 12/24/2023] [Revised: 01/10/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
Our study aimed to assess the impact of active packaging with pomegranate peel extract (0.06 mg gallic acid eq./cm2) and/or high-pressure treatment (600 MPa, 7 min) on the instrumental color, lipid, and protein oxidation of Iberian dry loins formulated with reduced nitrate/nitrite levels (0, 37.5, and 150 mg/kg) during 100-day refrigerated storage (4 °C). CIE L*a*b* coordinates were measured, and malondialdehyde, carbonyls, and free thiol contents served as markers for lipid and protein oxidation. Active packaging lowered CIE L* (35.4 vs. 34.1) and a* (15.5 vs. 14.5) and increased yellowness (15.6 vs. 16.3) and hue (45.2 vs. 48.4), while pressurization increased CIE L* (33.1 vs. 36.3) and diminished a* values (16.1 vs. 13.9). Ongoing nitrate/nitrite amounts significantly influenced lipid peroxidation, protein carbonyl formation, and free thiol loss. Active packaging and high-pressure processing had varying effects on carbonyl and thiol contents. Neither pressurization nor active packaging impacted malondialdehyde formation. Pressurization enhanced the formation of 4-HNE (503 vs. 697 pg/g). Protein oxidation proved more sensitive to changes, with active packaging offering protection against protein carbonylation (15.4 vs. 14.7 nmol carbonyls/mg protein), while pressurization induced thiol loss (34.3 vs. 28.0 nmol Cys eq./mg protein). This comprehensive understanding provides essential insights for the meat industry, emphasizing the necessity for customized processing conditions to enhance color stability, lipid preservation, and protein integrity in dry-cured loin slices.
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Affiliation(s)
- Ramón Cava
- Universidad de Extremadura, Tradinnoval Research Group, INBIO G+C, Campus Universitario, 10003 Cáceres, Spain
| | - Luis Ladero
- R&D Department, INCARLOPSA, 37770 Guijuelo, Spain;
| | - Enrique Riaguas
- Universidad de Extremadura, Complejo Universitario Santa Ana, 06200 Almendralejo, Spain; (E.R.); (M.C.V.-A.)
| | - M. Carmen Vidal-Aragón
- Universidad de Extremadura, Complejo Universitario Santa Ana, 06200 Almendralejo, Spain; (E.R.); (M.C.V.-A.)
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5
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High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-life. Meat Sci 2023; 198:109113. [PMID: 36681061 DOI: 10.1016/j.meatsci.2023.109113] [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: 09/13/2022] [Revised: 01/08/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023]
Abstract
This study investigated the effects of high-pressure processing (HPP) and modified atmosphere packaging (MAP) on 'dark, firm, and dry' (DFD) beef. To optimize the HPP, beef steaks (n = 180) were first processed at different pressures (0.1, 200, 300, 400, 500 MPa). It was found that 400 MPa enhanced DFD beef color and shelf-life. This optimized HPP (400 MPa) was combined with 3 MAP formulations, in a second study (40, 60, or 80% O2-MAP), to determine their effect on DFD beef steaks. HPP (400 MPa) combined with MAP improved DFD beef L* and a*, color scores, and delayed discoloration (P < 0.01). Total plate counts for DFD beef held under 60% O2-MAP was ≤6 log10 CFU/g, even after 14 d of chilled storage. These same samples had shear force and TBARS values significantly lower than observed for DFD beef held under 80% O2-MAP. HPP (400 MPa) combined with 60% O2-MAP is recommended to improve DFD beef quality and shelf-life.
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6
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Pu X, Ruan J, Wu Z, Tang Y, Liu P, Zhang D, Li H. Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef. Foods 2023; 12:foods12071386. [PMID: 37048204 PMCID: PMC10093410 DOI: 10.3390/foods12071386] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/15/2023] [Accepted: 03/15/2023] [Indexed: 04/14/2023] Open
Abstract
This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (p < 0.05), whereas springiness and cohesiveness gradually decreased. The moisture content of braised beef and the endogenous fluorescence intensity of braised beef protein significantly decreased (p < 0.05). However, the thiobarbituric acid reaction substances (TBARS) value and protein carbonyl content of braised beef greatly increased (p < 0.05). During the stewing process, the texture properties of Sichuan-style braised beef were affected by the moisture content, oxidation of proteins and lipids, and integrity of the muscle fibers. Considering texture traits, when Sichuan-style pre-braised beef bought by consumers is stewed with other ingredients for about 30 min, its corresponding stewing time is 60 min in industrialized production processes. This process parameter can not only save energy consumption for practical production, but also improve the hardness value of the as-obtained Sichuan-style pre-braised beef, which is conducive to transportation through refraining from cracking of pre-braised beef pieces. When consumers only use simple heating to eat the Sichuan-style pre-braised beef product, stewing times of 120 or 150 min can be considered in industrialized production processes. This work provided a theoretical reference for the industrialized and standardized production of different types of prepared Sichuan-style braised beef.
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Affiliation(s)
- Xiaoli Pu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jinggang Ruan
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zhicheng Wu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yong Tang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
- Food Industry Collaborative Innovation Center, Xihua University, Chengdu 610039, China
| | - Ping Liu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Dong Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
- Food Industry Collaborative Innovation Center, Xihua University, Chengdu 610039, China
| | - Hongjun Li
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- College of Food Science, Southwest University, Chongqing 400715, China
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7
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Wang W, Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review. Compr Rev Food Sci Food Saf 2022; 21:4640-4682. [PMID: 36124402 DOI: 10.1111/1541-4337.13033] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 07/19/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Proteins are important food ingredients that possess both functional and nutritional properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing technology that has been subject to great advancements in the last two decades. It is well established that pressure can induce changes in protein folding and oligomerization, and consequently, HHP has the potential to modify the desired protein properties. In this review article, the research progress over the last 15 years regarding the effect of HHP on protein structures, as well as the applications of HHP in modifying protein functionalities (i.e., solubility, water/oil holding capacity, emulsification, foaming and gelation) and nutritional properties (i.e., digestibility and bioactivity) are systematically discussed. Protein unfolding generally occurs during HHP treatment, which can result in increased conformational flexibility and the exposure of interior residues. Through the optimization of HHP and environmental conditions, a balance in protein hydrophobicity and hydrophilicity may be obtained, and therefore, the desired protein functionality can be improved. Moreover, after HHP treatment, there might be greater accessibility of the interior residues to digestive enzymes or the altered conformation of specific active sites, which may lead to modified nutritional properties. However, the practical applications of HHP in developing functional protein ingredients are underutilized and require more research concerning the impact of other food components or additives during HHP treatment. Furthermore, possible negative impacts on nutritional properties of proteins and other compounds must be also considered.
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Affiliation(s)
- Wenxin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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8
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The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat. Life (Basel) 2022; 12:life12101571. [PMID: 36295006 PMCID: PMC9605339 DOI: 10.3390/life12101571] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/04/2022] [Accepted: 10/07/2022] [Indexed: 11/16/2022] Open
Abstract
This study was directed towards the investigation of the chemical composition and antimicrobial properties of the essential oil of Tunisian halophyte Lobularia maritime (LmEO). The antibacterial effects against major food-borne pathogenic and food spoilage bacteria were tested using the well diffusion method, followed by the determination of the minimum inhibitory (MIC) and bactericidal (MBC) concentrations. The essential oil has shown strong antimicrobial activity against eight pathogenic strains, which was attributed mostly to predominant constituents of the essential oil: benzyl alcohol, linalool, terpien-4-ol and globulol, as well as to synergistic effects of its major and minor constituents. Considering strong antimicrobial effects of the tested essential oil, it was further tested as a natural alternative to food preservatives, using minced beef meat as a model system. Minced beef meat was spiked with 0.019, 0.038, and 0.076% of the essential oil and stored during 14 days at 4 °C, monitoring its microbiological, physicochemical, and sensory properties. Chemical analyses revealed that meat treated with 0.076% of LmEO at underwent a significant decrease (p < 0.05) in primary and secondary lipid oxidation and reduced metmyoglobin accumulation compared with control samples. Furthermore, microflora proliferation in the meat model system spiked with 0.076% of LmEO was significantly (p < 0.05) reduced in comparison to control. In addition, two multivariate exploratory techniques, namely principal component analysis (PCA) and hierarchical analysis (HCA), were applied to the obtained data sets to describe the relationship between the main characteristics of the meat samples with and without essential oil addition. The chemometric approach highlighted the relationships between meat quality parameters. Overall, results indicated that the essential oil of Lobularia maritima deserves to be considered as a natural preservative in the meat industry.
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Serdaroğlu M, Öztürk‐Kerimoğlu B, Zungur‐Bastıoğlu A, Kavuşan HS, Ötleş S, Özyurt VH. Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Meltem Serdaroğlu
- Food Engineering Department Engineering Faculty Ege University Bornova Izmir 35100 Turkey
| | - Burcu Öztürk‐Kerimoğlu
- Food Engineering Department Engineering Faculty Ege University Bornova Izmir 35100 Turkey
| | - Aslı Zungur‐Bastıoğlu
- Food Engineering Department Engineering Faculty Adnan Menderes University Aydın 09010 Turkey
| | - Hülya Serpil Kavuşan
- Food Engineering Department Engineering Faculty Ege University Bornova Izmir 35100 Turkey
| | - Semih Ötleş
- Food Engineering Department Engineering Faculty Ege University Bornova Izmir 35100 Turkey
| | - Vasfiye Hazal Özyurt
- Gastronomy and Culinary Art Faculty of Tourism Mugla Sıtkı Kocman University Akyaka Mugla 48650 Turkey
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10
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Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113251] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Pan J, Zhang Z, Mintah BK, Xu H, Dabbour M, Cheng Y, Dai C, He R, Ma H. Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Jiayin Pan
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Zhaoli Zhang
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China
| | | | - Haining Xu
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering Faculty of Agriculture, Benha University Moshtohor Qaluobia Egypt
| | - Yu Cheng
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Chunhua Dai
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Ronghai He
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
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12
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Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C. Processes (Basel) 2022. [DOI: 10.3390/pr10020431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
This study aimed to evaluate the effects of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) in combination with high-pressure processing (HPP) on the physicochemical properties and volatile compounds of beef sausage during cold storage at 4 °C. Significant differences were found in the volatile compounds of beef sausages with 0%, 25%, and 50% NaCl contents partially substituted with KCl subjected to 28 days of storage and were well-visualized by heat map analysis. A total of 75 volatile compounds were identified and quantified in the beef sausages at the end of 28 days of storage, including 12 aldehydes, 4 phenols, 2 ketones, 18 alcohols, 8 acids, 3 esters, 14 terpenes, and 14 alkanes. Thirteen compounds had low odor activity values (OAV) (OAV < 1); however, high OAV (OAV > 1) were obtained after partial substitution of NaCl by KCl at 25% and 50% with HPP treatment compared to the non-HPP treated samples. In addition, 50% NaCl substitution with KCl in conjunction with HPP treatments increased thiobarbituric acid reactive substances (TBARS) by (0.46 ± 0.03 mg/MDA) compared with no HPP treatments. Replacement of 25% and 50% NaCl with KCl decreased TBARS by an average of 10.8% and 11.10%, respectively, compared to 100% NaCl coupled with HPP beef sausages. In summary, HPP and partial substitution of NaCl with KCl at 25% and 50% can be used to compensate for the reduction of NaCl in beef sausage by keeping the physical and flavor fraction at required levels.
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13
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High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108529] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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14
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Aggregation and deaggregation: The effect of high-pressure homogenization cycles on myofibrillar proteins aqueous solution. Int J Biol Macromol 2021; 189:567-576. [PMID: 34428492 DOI: 10.1016/j.ijbiomac.2021.08.133] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/20/2021] [Accepted: 08/17/2021] [Indexed: 11/21/2022]
Abstract
Myofibrillar proteins (MPs) have not been fully used for a long time due to its poor solubility in low ionic strength solutions. The study explored the effect of high pressure homogenization (HPH) cycles under two pressures on the solubility of MPs. The MPs solubility increased with HPH cycles (p < 0.05), the results of turbidity, appearance, droplet size indicated that the increase of solubility was due to MPs depolymerization, excessive HPH cycles (25k psi for 11 cycles) would lead to protein re-aggregation but does not affect solubility (p>0.05). SDS-PAGE suggested that myosin formed soluble polymers with different molecular weights through disulfide bonds during HPH cycles, the polymer consisted of myosin subunits of different molecular weights. Endogenous fluorescence spectra, intermolecular chemical forces, isoelectric point analysis and free amino acids (FAAs) indicated that the dissolution of polymers in low ionic strength media was dominated by polar environment and intermolecular steric hindrance, but not to FAAs.
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15
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Wang Y, Bai Y, Ma F, Li K, Zhou H, Chen C. Combination treatment of high‐pressure and CaCl
2
for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15346] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Yu Wang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou Henan 450000 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou Henan 450000 China
| | - Yan‐hong Bai
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou Henan 450000 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou Henan 450000 China
| | - Fei Ma
- School of Food and Biological Engineering Hefei University of Technology Hefei Anhui 230009 China
- Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei Anhui 230009 China
| | - Ke Li
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou Henan 450000 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou Henan 450000 China
| | - Hui Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei Anhui 230009 China
- Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei Anhui 230009 China
| | - Cong‐gui Chen
- School of Food and Biological Engineering Hefei University of Technology Hefei Anhui 230009 China
- Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei Anhui 230009 China
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16
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Zhao C, Mo L, Li J, Deng Q. Oxidized Milk Induces Spatial Learning and Memory Impairment by Altering Gut Microbiota in Offspring Mice during Pregnancy and Lactation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9934-9946. [PMID: 34427092 DOI: 10.1021/acs.jafc.1c02716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Early adverse diet exposures are known to be associated with increased risk of learning and memory injury in offspring, yet whether oxidized milk is involved in such an effect has been largely unknown. Here, we focused on oxidized milk intake in mice during pregnancy and lactation to measure the changes in the learning and memory ability in offspring and also probed into the relevant association with gut microbiota. Milk was oxidized with H2O2-Cu or HClO, resulting in different degrees of oxidative damage. KM female mice were fed H2O2-Cu, HClO, or normal control diets immediately after caging until their offspring were 3-weeks old. Behavioral tests were then performed to test the learning and memory ability, and 16S rRNA sequencing was completed with harvested fecal contents. As analyzed, fecal microflora in mice with oxidized milk was affected, mainly reflected in decreased mucin-degrading bacteria, Akkermansia and Lactobacillus, and in reversely increased pro-inflammatory bacteria Shigella, pathobiont Mucispirillum, nervous associated bacteria Ruminococcus, Escherichia, and Desulfovibrio. In the meantime, the inflammation developed in mice was aggravated accompanied by increased expression of relevant genes, while the genes and proteins associated with the learning and memory ability were down-regulated. Further behavioral tests proved impairment of the learning and memory ability in offspring. In general, milk of oxidative damage is a risk factor of the impaired transgenerational ability in learning and memory, which is associated with gut microbiota and intestinal mucosa conditions. This finding may help support the potential of early adverse diet as a harmful factor in learning and memory.
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Affiliation(s)
- Chaochao Zhao
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Ling Mo
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Jingjing Li
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Qiuling Deng
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
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17
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Zhu N, Wang SW, Zhao B, Zhang SL, Zang MW, Wu QR, Li S, Qiao XL. Label-free proteomic strategy to identify proteins associated with quality properties in sauced beef processing. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Hu C, Xie J. The Effect of Multiple Freeze-Thaw Cycles on the Microstructure and Quality of Trachurus murphyi. Foods 2021; 10:1350. [PMID: 34208073 PMCID: PMC8230723 DOI: 10.3390/foods10061350] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/06/2021] [Accepted: 06/09/2021] [Indexed: 11/24/2022] Open
Abstract
Temperature fluctuation in frozen food storage and distribution is the perpetual and core issue faced by the frozen food industry. Ice recrystallisation induced by temperature fluctuations under cold storage causes microstructural changes in fish products and irreversible damages to cells and tissues, which lower the frozen fish quality in the food chain. This study is intended to explore how repeated freezing-thawing affected the microstructure and quality of Trachurus murphyi during its frozen storage. The results showed the consistency between the increase in ice crystal diameter, volume, and porosity in frozen fish and the increase in centrifugal loss (from 22.4% to 25.69%), cooking loss (from 22.32% to 25.19%), conductivity (from 15.28 Ms/cm to 15.70 Ms/cm), TVB-N (from 16.32 mg N/100 g to 19.94 mg N/100 g), K-value (from 3.73% to 7.07%), and amino acid composition. The muscle structure change observed by Fourier-Transform Infrared spectroscopy (FT-IR) showed that the content of α-helix reduced from 59.05% to 51.83%, while the β-sheet fraction grew from 15.44% to 17.11%, β-turns increased from 5.45% to 7.58%, and random coil from 20.06% to 23.49%. Moreover, muscular structure exhibited varying degrees of deterioration with increasing cycles of freezing and thawing as shown by scanning electron microscopy (SEM). We studied the muscular morphology, which included the measurement of porosities (%) of pore that increased (from 1.4% to 4.3%) and pore distribution, by X-ray computed tomography (uCT). The cycles of the freeze-thaw resulted in structural changes, which seemed to be closely associated with ultimate quality of frozen fish products.
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Affiliation(s)
- Chunlin Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China
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Yang HJ, Wang HF, Tao F, Li WX, Cao GT, Yang YY, Xu XL, Zhou GH, Shen Q. Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubility. Food Res Int 2021; 139:109834. [PMID: 33509459 DOI: 10.1016/j.foodres.2020.109834] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 10/13/2020] [Accepted: 10/18/2020] [Indexed: 11/30/2022]
Abstract
High-pressure processing (HPP) can modify the construction of interfacial proteins (IPs) to improve the properties of reduced-fat and reduced-salt (RFRS) meat batters. In this study, the relationship between the construction of IPs and their solubility at fat droplet/water interface in RFRS meat batters with HPP treatments was investigated. When 200 MPa for 2 min was applied, the IPs exhibited the highest solubility due to a high concentration of absorbed myosin with the content of random coil 65.62%, but the particle diameter was in reverse. The microscopy revealed the depolymerization of IPs occurred at low pressure, while macromolecular aggregates were produced as the cross-linking of IPs to some degree at pressure ≥ 200 MPa. This phenomenon was supported by the result of SDS-PAGE and the sulfhydryl of IPs. In conclusion, the HPP induced solubility alteration of IPs was achieved by modifying their construction through adjusting the secondary structures and regulating bond interactions.
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Affiliation(s)
- Hui-Juan Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China; Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hai-Feng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, PR China
| | - Fei Tao
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China
| | - Wei-Xia Li
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China
| | - Guang-Tian Cao
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China
| | - Yun-Yun Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China
| | - Xing-Lian Xu
- Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Guang-Hong Zhou
- Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, PR China.
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20
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Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 2020; 20:332-368. [PMID: 33443800 DOI: 10.1111/1541-4337.12670] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 12/22/2022]
Abstract
High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure-induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
| | - Vibeke Orlien
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Anita Sikes
- Department of Agriculture and Food, Commonwealth for Scientific and Industrial Research Organization (CSIRO), Brisbane, Australia
| | - Kemal Aganovic
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Kathrine H Bak
- Department of Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Claire Guyon
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Anna-Sophie Stübler
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Marie de Lamballerie
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Christian Hertel
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Dagmar A Brüggemann
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
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21
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Hou R, Liu Y, Li W, Zhao W, Wang C, Li Y, Yan Q, Zhu W, Dong J. Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, sauce lamb tripe was used as the research object. High pressure processing (HPP) was carried out at 100, 250, and 400 MPa, with holding times of 5, 10, 15, 20, and 25 min at 25 °C, respectively. The effects of HPP on the microstructure and volatile compound content of sauce lamb tripe and the properties of myofibrillar protein were studied. The degree of protein oxidation was most significant at 400 MPa for 25 min. The secondary structure of myofibrillar protein became unstable and the microstructure of the sauce lamb tripe became loose at 400 MPa. The retention of hydrocarbons, aldehydes, alcohols, and ketones was maximum at 250 MPa for 15 min, and the flavor-contributing compound (3-Hydroxy-2-butanone) was also retained by 11.9% on ketones at 250 MPa for 15 min. The results showed that myofibrillar protein was appropriately oxidized; the sauce lamb tripe had better microstructure and several representative volatile compounds after HPP. Therefore, better processing conditions for sauce lamb tripe were 250 MPa for 15 min.
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Affiliation(s)
- Ran Hou
- College of Food, Shihezi University, Shihezi 832000, China
| | - Yangming Liu
- College of Food, Shihezi University, Shihezi 832000, China
| | - Wenhui Li
- College of Food, Shihezi University, Shihezi 832000, China
| | - Wei Zhao
- College of Food, Jiangnan University, Wuxi 214122, China
| | - Chunyan Wang
- College of Food, Shihezi University, Shihezi 832000, China
| | - Yingbiao Li
- College of Food, Shihezi University, Shihezi 832000, China
| | - Qingqing Yan
- College of Food, Shihezi University, Shihezi 832000, China
| | - Weichao Zhu
- College of Food, Shihezi University, Shihezi 832000, China
| | - Juan Dong
- College of Food, Shihezi University, Shihezi 832000, China
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22
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Residues of Fluoroquinolone Antibiotics Induce Carbonylation and Reduce In Vitro Digestion of Sarcoplasmic and Myofibrillar Beef Proteins. Foods 2020; 9:foods9020170. [PMID: 32053976 PMCID: PMC7074055 DOI: 10.3390/foods9020170] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 02/01/2020] [Accepted: 02/06/2020] [Indexed: 11/16/2022] Open
Abstract
Although the impact of oxidation on human health has been of growing interest, the oxidation of proteins, major component of meat, has received little attention. This paper describes the in vitro effect of five fluoroquinolones (FQs) on carbonylation of sarcoplasmic and myofibrillar proteins of beef when found at concentrations close to the maximum residue limit (MRL). Samples were treated individually with the FQs, determining in each protein fraction the carbonyl index, protein content and oxidized proteins identification, using 2,4-dinitrophenyhydrazine (DNPH) alkaline assay, Western blot and Bradford methods, and mass spectrometry, respectively. Besides, the in vitro effect of these residues on gastric and duodenal digestion of proteins was evaluated. The carbonylation induced by FQs affected both protein fractions being significant with respect to the blank in 73.3% of cases. This damage was correlated with loss of solubility and digestibility, with sarcoplasmic proteins the most affected. Danofloxacin and enrofloxacin were the FQs with greatest oxidant effects, especially affecting glycolysis and glycogen proteins. Our results suggest that these residues induce irreversible oxidative damage on the main beef proteins and could affect their nutritional value.
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23
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Pérez-Andrés JM, Álvarez C, Cullen P, Tiwari BK. Effect of cold plasma on the techno-functional properties of animal protein food ingredients. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102205] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Wang Y, Zhou Y, Wang X, Li P, Xu B, Chen C. Water holding capacity of sodium‐reduced chicken breast myofibrillar protein gel as affected by combined CaCl
2
and high‐pressure processing. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14313] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yu Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 Anhui Province China
- Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei 230009 Anhui Province China
| | - Ying Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 Anhui Province China
- Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei 230009 Anhui Province China
| | - Xi‐xi Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 Anhui Province China
- Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei 230009 Anhui Province China
| | - Pei‐jun Li
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 Anhui Province China
- Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei 230009 Anhui Province China
- Key Laboratory on Deep Processing of Agricultural Products for Anhui Province Hefei 230009 Anhui Province China
| | - Bao‐cai Xu
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 Anhui Province China
- Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei 230009 Anhui Province China
- Key Laboratory on Deep Processing of Agricultural Products for Anhui Province Hefei 230009 Anhui Province China
| | - Cong‐gui Chen
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 Anhui Province China
- Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei 230009 Anhui Province China
- Key Laboratory on Deep Processing of Agricultural Products for Anhui Province Hefei 230009 Anhui Province China
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Rakotondramavo A, Ribourg L, Meynier A, Guyon C, de Lamballerie M, Pottier L. Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes. Heliyon 2019; 5:e02285. [PMID: 31485513 PMCID: PMC6717140 DOI: 10.1016/j.heliyon.2019.e02285] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 08/07/2019] [Accepted: 08/08/2019] [Indexed: 11/18/2022] Open
Abstract
High-pressure processing is a post-processing preservation method commonly used on meat products. However, it can affect the structural properties and the physico-chemical properties of the meat. The aim of this study was to compare the physical properties, lipid and protein oxidation of control and treated (500 MPa, 20 °C, 5 min) cooked ham during subsequent storage (21 days at 4 °C). High pressure processing induced increase of hardness and syneresis after 7 days of storage. The redness (a*) was slightly affected by the high pressure treatment but not the lightness (L*) and the yellowness (b*). However, the fluctuation of color was not clearly visible. Evaluation of primary (conjugated dienes) and secondary (malondialdehyde MDA and thiobarbituric reactive substances TBA-RS) lipid oxidation products showed that pressure increases oxidation of lipids. Whereas, high pressure processing had no immediate effect on MDA and TBA-RS content, higher amount compared to control were observed during the refrigerated storage. This lipid oxidation could be due to the release of prooxidant iron from hemoproteins after the high pressure treatment. Finally, the determination of free and accessible thiols showed that the high pressure treatment leads to a protein oxidation.
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Affiliation(s)
| | - Lucie Ribourg
- UR1268 Biopolymères Interactions Assemblages, INRA, Nantes, F-44316, France
| | - Anne Meynier
- UR1268 Biopolymères Interactions Assemblages, INRA, Nantes, F-44316, France
| | - Claire Guyon
- GEPEA UMR CNRS 6144 ONIRIS CS82225, Nantes, 44322, Cedex, France
| | - Marie de Lamballerie
- GEPEA UMR CNRS 6144 ONIRIS CS82225, Nantes, 44322, Cedex, France
- Corresponding author.
| | - Laurence Pottier
- GEPEA UMR CNRS 6144 ONIRIS CS82225, Nantes, 44322, Cedex, France
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26
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Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham. Food Res Int 2019; 116:49-56. [DOI: 10.1016/j.foodres.2018.12.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 12/06/2018] [Accepted: 12/22/2018] [Indexed: 11/23/2022]
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27
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Rakotondramavo A, Rabesona H, Brou C, de Lamballerie M, Pottier L. Ham processing: effects of tumbling, cooking and high pressure on proteins. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3159-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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