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Rios-Mera JD, Arteaga H, Ruiz R, Saldaña E, Tello F. Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review. Foods 2024; 13:2110. [PMID: 38998616 PMCID: PMC11241114 DOI: 10.3390/foods13132110] [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: 06/17/2024] [Revised: 06/29/2024] [Accepted: 07/01/2024] [Indexed: 07/14/2024] Open
Abstract
When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.
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Affiliation(s)
- Juan D. Rios-Mera
- Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru; (J.D.R.-M.); (H.A.)
| | - Hubert Arteaga
- Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru; (J.D.R.-M.); (H.A.)
| | - Roger Ruiz
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru;
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua 18001, Peru;
| | - Fernando Tello
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru;
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2
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Jiang J, Xia M, Gong H, Ma J, Sun W. Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems. Food Chem 2024; 436:137691. [PMID: 37837684 DOI: 10.1016/j.foodchem.2023.137691] [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: 06/16/2023] [Revised: 10/04/2023] [Accepted: 10/05/2023] [Indexed: 10/16/2023]
Abstract
This study aimed to investigate the effect of magnetic fields (0, 3, 6, 12 mT) on the oxidation characteristics of myoglobin (Mb) in the sarcoplasmic protein (SP) system and to understander the underlying mechanism. The metmyoglobin content, Soret band of heme iron porphyrin, protein conformation and molecular weight distribution were measured in different Mb and SP samples. The results showed that the primary oxidation site of hydroxyl radical on Mb was likely to be the porphyrin ring structure and the side chain group of protein rather than the central iron atoms, what's more, 12 mT magnetic field treatment had an inhibitory effect on the oxidative damage induced by hydroxyl radical.
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Affiliation(s)
- Jingjiao Jiang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Minquan Xia
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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3
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Amorim IS, Amorim DS, Godoy HT, Mariutti LRB, Chisté RC, da Silva Pena R, Bogusz Junior S, Chim JF. Amazonian palm tree fruits: From nutritional value to diversity of new food products. Heliyon 2024; 10:e24054. [PMID: 38288015 PMCID: PMC10823109 DOI: 10.1016/j.heliyon.2024.e24054] [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: 08/01/2023] [Revised: 12/15/2023] [Accepted: 01/03/2024] [Indexed: 01/31/2024] Open
Abstract
The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still little explored by the food industry: açai (Euterpe oleracea), pupunha (Bactris gasipaes), buriti (Mauritia flexuosa), and tucumã (Astrocaryum aculeatum). This paper aims to inspire new ideas for researching and developing products for the food industry. It also explores the impacts of Amazonian palm fruits on health, highlighting their role in disease prevention through their nutritional effects.
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Affiliation(s)
- Isabelly Silva Amorim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Danyelly Silva Amorim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Renan Campos Chisté
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Stanislau Bogusz Junior
- University of Sao Paulo (USP), Sao Carlos Institute of Chemistry (IQSC), 13566-590, Sao Carlos, Sao Paulo, Brazil
| | - Josiane Freitas Chim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
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4
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Pasqualin Cavalheiro C, Ruiz-Capillas C, Herrero AM, Pintado T, Avelar de Sousa CC, Sant’Ana Falcão Leite J, Costa Alves da Silva M. Potential of Cricket ( Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties. Foods 2024; 13:286. [PMID: 38254586 PMCID: PMC10815164 DOI: 10.3390/foods13020286] [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: 11/29/2023] [Revised: 01/08/2024] [Accepted: 01/12/2024] [Indexed: 01/24/2024] Open
Abstract
This study examined the incorporation of cricket (Acheta domesticus) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technological properties, as well as its influence on the cooking process. The inclusion of CF led to beef patties with significantly higher protein levels than the control group. Additionally, an elevation in total viable (TVC) and lactic acid bacteria (LAB) counts was observed. However, Enterobacteriaceae counts remained at safe levels. CF5.0 demonstrated similar sensory scores and purchase intention to the control treatment. CF7.5 and CF10.0 showed comparable sensory scores to the control except for texture attributes. The inclusion of CF significantly reduced cooking loss and diameter reduction values. Beef patties with CF were notably firmer and had a browner color than the control. In general, the cooking process impacted the technological properties similarly in both the control and beef patties with CF. In all cooked samples, no significant differences in pH, redness (a*), or texture were observed. This study demonstrated that incorporating up to 5.0% CF into beef patties is optimal in terms of composition, technological, sensorial, and cooking properties.
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Affiliation(s)
- Carlos Pasqualin Cavalheiro
- INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.M.H.)
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-115, Brazil
| | - Claudia Ruiz-Capillas
- INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.M.H.)
| | - Ana M. Herrero
- INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.M.H.)
| | - Tatiana Pintado
- INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.M.H.)
| | - Camila Cristina Avelar de Sousa
- INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.M.H.)
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-115, Brazil
| | - Juliana Sant’Ana Falcão Leite
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-115, Brazil
| | - Maurício Costa Alves da Silva
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-115, Brazil
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5
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Impellizzeri D, Siracusa R, D'Amico R, Fusco R, Cordaro M, Cuzzocrea S, Di Paola R. Açaí berry ameliorates cognitive impairment by inhibiting NLRP3/ASC/CASP axis in STZ-induced diabetic neuropathy in mice. J Neurophysiol 2023; 130:671-683. [PMID: 37584088 DOI: 10.1152/jn.00239.2023] [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: 06/16/2023] [Revised: 08/07/2023] [Accepted: 08/07/2023] [Indexed: 08/17/2023] Open
Abstract
Diabetes complications such as diabetic peripheral neuropathy (DPN) are linked to morbidity and mortality. Peripheral nerve damages in DPN are accompanied by discomfort, weakness, and sensory loss. Some drugs may demonstrate their therapeutic promise by reducing neuroinflammation, but they have side effects. Based on these considerations, the objective of this study was to examine the beneficial properties of açaí berry in a mouse model of DPN generated by injection of streptozotocin (STZ). Açaí berry was given orally to diabetic and control mice every day beginning 2 wk after STZ injection. The animals were euthanized after 16 wk, and tissues from the spinal cord and sciatic nerve and urine were taken. Our findings showed that daily treatment of açaí berry at a dose of 500 mg/kg was able to prevent behavioral changes as well as mast cell activation and nerve deterioration via NOD-like receptor family pyrin-domain-containing-3 (NLRP3)/apoptosis-associated speck-like protein containing a card (ASC)/caspase (CASP) regulation after diabetes induction.NEW & NOTEWORTHY Our research shows that açaí berry reduces mast cells degranulation and histological damage in diabetic neuropathy, improves physiological defense against reactive oxygen species, modulates the NLRP3/ASC/CASP axis, and ameliorates inflammation and oxidative stress. Diet could help treatment for diabetic peripheral neuropathy.
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Affiliation(s)
- Daniela Impellizzeri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Rosalba Siracusa
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Ramona D'Amico
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Roberta Fusco
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Marika Cordaro
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Salvatore Cuzzocrea
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Rosanna Di Paola
- Department of Veterinary Sciences, University of Messina, Messina, Italy
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6
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Zeng Z, Yang YJ, Tu Q, Jian YY, Xie DM, Bai T, Li SS, Liu YT, Li C, Wang CX, Liu AP. Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat. Meat Sci 2023; 198:109085. [PMID: 36640716 DOI: 10.1016/j.meatsci.2022.109085] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 11/25/2022] [Accepted: 12/20/2022] [Indexed: 01/08/2023]
Abstract
To solve the problem of easy spoilage of chilled meat during storage, we fabricated a novel composite film using carboxymethyl chitosan (CMCS)/pullulan (Pul)/eugenol (E) by casting method. The results showed that the mechanical properties of the films were better when the CMCS/Pul ratio was 2.5/2.5. The Fourier transform infrared spectroscopy (FTIR) results showed that intermolecular hydrogen bonds were formed among E, CMCS, and Pul, which was consistent with the rheological test results. Scanning electron microscopic (SEM) images showed that eugenol was well dispersed in the CMCS/Pul matrix. The addition of eugenol significantly increased the antibacterial properties and antioxidant properties. Moreover, when 5% eugenol was added, the water vapor permeability (WVP) of the film reduced to 2.41 × 10-11 g/m·s·Pa. Finally, the freshness of the chilled meat wrapped with the eugenol-containing composite film was prolonged, thereby offering a potential alternative to synthetic materials.
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Affiliation(s)
- Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yu-Jing Yang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Qian Tu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yu-Ying Jian
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Da-Ming Xie
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ting Bai
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Shan-Shan Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yun-Tao Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Cai-Xia Wang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ai-Ping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
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7
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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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8
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Manzoor A, Haque A, Ahmad S, Hopkins DL. Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages. Meat Sci 2023; 200:109157. [PMID: 36913796 DOI: 10.1016/j.meatsci.2023.109157] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/01/2023] [Accepted: 03/02/2023] [Indexed: 03/07/2023]
Abstract
The antioxidant effect of betel leaf extract (BLE) on lipid and protein oxidation, microbial count and physicochemical attributes was investigated in meat sausages during refrigerated storage at 4 ± 1 °C. Buffalo meat sausages were developed after incorporating 0, 250, 500 and 750 mg kg-1 of BLE (BLE0, BLE1, BLE2 and BLE3) respectively. The sausages showed no changes in proximate composition due to BLE inclusion, but there was an improvement in microbial quality, color score, textural properties and lipid and protein oxidative stability. Further, higher sensory scores were observed for the BLE-incorporated samples. The images from scanning electron microscopy (SEM) revealed a reduction in surface roughness and unevenness showing microstructure modification in BLE treated sausages compared to the control sausages. Hence, to improve the storage stability and impede the rate of lipid oxidation in sausages, BLE incorporation proved to be an effective strategy.
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Affiliation(s)
- Arshied Manzoor
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India.
| | - Abdul Haque
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India
| | - Saghir Ahmad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India
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Cho J, Barido FH, Kim HJ, Kim HJ, Kim D, Shin DJ, Jang A. Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage. Food Sci Anim Resour 2023; 43:25-45. [PMID: 36789197 PMCID: PMC9890367 DOI: 10.5851/kosfa.2022.e53] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 08/09/2022] [Accepted: 09/05/2022] [Indexed: 11/06/2022] Open
Abstract
This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE were prepared in various conditions (ethanol concentrations of 50%, 70%, and 90% with extraction periods of 3 and 6 days). The extract with potent antibacterial and antioxidant activities (90%, 6 days) was selected for addition to pork patties. Three groups were tested: Control (without extract addition), CPE addition at 0.2% w/w (0.2PCPE), and 0.4% w/w (0.4PCPE). The addition of CPE inhibited the formation of BAs, mainly cadaverine, histamine, and tyramine, in pork patties during storage. The pH and bacterial count of pork patties decreased significantly in a concentration-dependent manner following the addition of CPE. The instrumental color (CIE L*, CIE a*, and CIE b*) tended to be higher in 0.4PCPE than in the control during storage. The thiobarbituric acid reactive substances and volatile basic nitrogen (VBN) values of pork patties were affected by CPE, showing a reduction toward lipid oxidation at any storage period, and maintaining the lowest VBN value in 0.4PCPE at the final storage day. Similarly, the reduction of total BAs in pork patties was observed ranged between 3.4%-38.1% under treatment with 0.2% CPE, whereas 18.4%-51.4% under 0.4% CPE addition, suggesting significant effect of CPE to improve meat quality. These novel findings demonstrate the efficacy of 0.4% CPE as a natural compound to preserve the quality and reduce BAs formation in pork patties during storage.
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Affiliation(s)
- Jinwoo Cho
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Research and Development,
Shinsegae Food, Seoul 04793, Korea
| | - Farouq Heidar Barido
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Animal Science, Faculty of
Agriculture, Universitas Sebelas Maret, Surakarta 57126,
Indonesia
| | - Hye-Jin Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Hee-Jin Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Poultry Research Institute, National
Institute of Animal Science, Pyeongchang 25342, Korea
| | - Dongwook Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Corresponding author: Aera
Jang, Department of Applied Animal Science, College of Animal Life Sciences,
Kangwon National University, Chuncheon 24341, Korea, Tel: +82-33-250-8643, Fax:
+82-33-251-7719, E-mail:
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10
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D’Amico R, Impellizzeri D, Cordaro M, Siracusa R, Interdonato L, Marino Y, Crupi R, Gugliandolo E, Macrì F, Di Paola D, Peritore AF, Fusco R, Cuzzocrea S, Di Paola R. Complex Interplay between Autophagy and Oxidative Stress in the Development of Endometriosis. Antioxidants (Basel) 2022; 11:antiox11122484. [PMID: 36552692 PMCID: PMC9774576 DOI: 10.3390/antiox11122484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/14/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022] Open
Abstract
Endometriosis (Endo) is a chronic gynecological disease. This paper aimed to evaluate the modulation of autophagy, oxidative stress and apoptosis with Açai Berries in a rat model of endometriosis. Endometriosis was induced with an intraperitoneal injection of minced uterus tissue from a donor rat into a recipient one. The abdominal high-frequency ultrasound (hfUS) analysis was performed at 7 and 14 days from the endometriosis induction to evaluate the growth of the lesion during the experiment. Seven days from the induction, once the lesions were implanted, an Açai Berry was administered daily by gavage for the next seven days. At the end of the experiment, the hfUS analysis showed a reduced lesion diameter in animals given the Açai Berry. A macroscopical and histological analysis confirmed this result. From the molecular point of view, Western blot analyses were conducted to evaluate the autophagy induction. Samples collected from the Endo group showed impaired autophagy, while the Açai Berry administration inhibited PI3K and AKT and ERK1/2 phosphorylation and promoted autophagy by inactivating mTOR. Additionally, Açai Berry administration dephosphorylated ATG1, promoting the activity of the ATG1/ULK1 complex that recruited Ambra1/Beclin1 and Atg9 to promote autophagosome nucleation and LC3II expression. Açai Berry administration also restored mitophagy, which increased Parkin cytosolic expression. The Açai Berry increased the expression of NRF2 in the nucleus and the expression of its downstream antioxidant proteins as NQO-1 and HO-1, thereby restoring the oxidative imbalance. It also restored the impaired apoptotic pathway by reducing BCL-2 and increasing BAX expression. This result was also confirmed by the TUNEL assay. Overall, our results displayed that Açai Berry administration was able to modulate autophagy, oxidative stress and apoptosis during endometriosis.
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Affiliation(s)
- Ramona D’Amico
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres, n 31, 98166 Messina, Italy
| | - Daniela Impellizzeri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres, n 31, 98166 Messina, Italy
| | - Marika Cordaro
- Department of Biomedical, Dental and Morphological and Functional Imaging, University of Messina, Via Consolare Valeria, 98125 Messina, Italy
| | - Rosalba Siracusa
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres, n 31, 98166 Messina, Italy
| | - Livia Interdonato
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres, n 31, 98166 Messina, Italy
| | - Ylenia Marino
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres, n 31, 98166 Messina, Italy
| | - Rosalia Crupi
- Department of Veterinary Sciences, University of Messina, Viale Annunzita, 98168 Messina, Italy
| | - Enrico Gugliandolo
- Department of Veterinary Sciences, University of Messina, Viale Annunzita, 98168 Messina, Italy
| | - Francesco Macrì
- Department of Veterinary Sciences, University of Messina, Viale Annunzita, 98168 Messina, Italy
| | - Davide Di Paola
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres, n 31, 98166 Messina, Italy
| | - Alessio Filippo Peritore
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres, n 31, 98166 Messina, Italy
| | - Roberta Fusco
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres, n 31, 98166 Messina, Italy
- Correspondence:
| | - Salvatore Cuzzocrea
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres, n 31, 98166 Messina, Italy
| | - Rosanna Di Paola
- Department of Veterinary Sciences, University of Messina, Viale Annunzita, 98168 Messina, Italy
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11
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Siracusa R, D’Amico R, Fusco R, Impellizzeri D, Peritore AF, Gugliandolo E, Crupi R, Interdonato L, Cordaro M, Cuzzocrea S, Di Paola R. Açai Berry Attenuates Cyclophosphamide-Induced Damage in Genitourinary Axis-Modulating Nrf-2/HO-1 Pathways. Antioxidants (Basel) 2022; 11:antiox11122355. [PMID: 36552563 PMCID: PMC9774754 DOI: 10.3390/antiox11122355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
Cyclophosphamide (CYP) is used to treat different malignancies and autoimmune disorders in men. This chemotherapy frequently reduces tumors, which is beneficial, but also causes infertility because of severe oxidative stress, inflammation, and apoptosis in the bladder and testes brought on by its metabolite, acrolein. The goal of this study was to assess the efficacy of a novel food, açai berry, in preventing CYP-induced damage in the bladder and testes. METHODS CYP was administered intraperitoneally once during the experiment at a dose of 200 mg/kg body weight diluted in 10 mL/kg b.w. of water. Açai berry was administered orally at a dose of 500 mg/kg. RESULTS The administration of açai berry was able to reduce inflammation, oxidative stress, lipid peroxidation, apoptosis, and histological changes in the bladder and testes after CYP injection. CONCLUSIONS Our findings show for the first time that açai berry modulates physiological antioxidant defenses to protect the bladder and testes against CYP-induced changes.
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Affiliation(s)
- Rosalba Siracusa
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Ramona D’Amico
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Roberta Fusco
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Daniela Impellizzeri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Alessio Filippo Peritore
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Enrico Gugliandolo
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
| | - Rosalia Crupi
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
| | - Livia Interdonato
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Marika Cordaro
- Department of Biomedical Dental and Morphological and Functional Imaging, University of Messina, Via Consolare Valeria, 98125 Messina, Italy
- Correspondence:
| | - Salvatore Cuzzocrea
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
- Department of Pharmacological and Physiological Science, Saint Louis University School of Medicine, Saint Louis, MO 63104, USA
| | - Rosanna Di Paola
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
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12
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Wang K, Wang H, Shan Y, Yang X, Niu S, Li J, Wang H. Inhibitory effects of 25 spices on heterocyclic aromatic amines formation in cooked pork patties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01651-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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13
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Biasi V, Huber E, Goldoni TSH, de Melo APZ, Hoff RB, Verruck S, Barreto PLM. Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestion. Meat Sci 2022; 196:109041. [DOI: 10.1016/j.meatsci.2022.109041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/04/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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14
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Bellucci ERB, Bis-Souza CV, Domínguez R, Bermúdez R, Barretto ACDS. Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products. Biomolecules 2022; 12:1506. [PMID: 36291715 PMCID: PMC9599661 DOI: 10.3390/biom12101506] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 09/30/2022] [Accepted: 10/16/2022] [Indexed: 09/29/2023] Open
Abstract
Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the development of diseases because they present toxic and carcinogenic effects. Thus, researchers and the meat industry are studying natural alternatives to synthetic antioxidants to be used in meat products, thus meeting the demand of consumers who seek foods without additives in their composition. These natural extracts have compounds that exert antioxidant activity in different meat products by different mechanisms. Thus, this review work aimed to gather studies that applied natural extracts derived from different plant sources as possible antioxidants in meat products and their action in preserving the quality of these products.
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Affiliation(s)
- Elisa Rafaela Bonadio Bellucci
- Department of Food Technology and Engineering, UNESP—São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, SP, Brazil
| | - Camila Vespúcio Bis-Souza
- Department of Food Technology and Engineering, UNESP—São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, SP, Brazil
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Andrea Carla da Silva Barretto
- Department of Food Technology and Engineering, UNESP—São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, SP, Brazil
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15
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Impellizzeri D, D’Amico R, Fusco R, Genovese T, Peritore AF, Gugliandolo E, Crupi R, Interdonato L, Di Paola D, Di Paola R, Cuzzocrea S, Siracusa R, Cordaro M. Açai Berry Mitigates Vascular Dementia-Induced Neuropathological Alterations Modulating Nrf-2/Beclin1 Pathways. Cells 2022; 11:cells11162616. [PMID: 36010690 PMCID: PMC9406985 DOI: 10.3390/cells11162616] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/19/2022] [Accepted: 08/20/2022] [Indexed: 12/14/2022] Open
Abstract
The second-most common cause of dementia is vascular dementia (VaD). The majority of VaD patients experience cognitive impairment, which is brought on by oxidative stress and changes in autophagic function, which ultimately result in neuronal impairment and death. In this study, we examine a novel method for reversing VaD-induced changes brought on by açai berry supplementation in a VaD mouse model. The purpose of this study was to examine the impact of açai berries on the molecular mechanisms underlying VaD in a mouse model of the disease that was created by repeated ischemia-reperfusion (IR) of the whole bilateral carotid artery. Here, we found that açai berry was able to reduce VaD-induced behavioral alteration, as well as hippocampal death, in CA1 and CA3 regions. These effects are probably due to the modulation of nuclear factor erythroid 2-related factor 2 (Nrf-2) and Beclin-1, suggesting a possible crosstalk between these molecular pathways. In conclusion, the protective effects of açai berry could be a good supplementation in the future for the management of vascular dementia.
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Affiliation(s)
- Daniela Impellizzeri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Ramona D’Amico
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Roberta Fusco
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Tiziana Genovese
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Alessio Filippo Peritore
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Enrico Gugliandolo
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
| | - Rosalia Crupi
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
| | - Livia Interdonato
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Davide Di Paola
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Rosanna Di Paola
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
- Correspondence: (R.D.P.); (S.C.)
| | - Salvatore Cuzzocrea
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
- Department of Pharmacological and Physiological Science, Saint Louis University School of Medicine, Saint Louis, MO 63104, USA
- Correspondence: (R.D.P.); (S.C.)
| | - Rosalba Siracusa
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 31, 98166 Messina, Italy
| | - Marika Cordaro
- Department of Biomedical, Dental and Morphological and Functional Imaging, University of Messina, Via Consolare Valeria, 98125 Messina, Italy
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16
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Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Echegaray N, Yegin S, Kumar M, Hassoun A, Bastianello Campagnol PC, Lorenzo JM. Application of oligosaccharides in meat processing and preservation. Crit Rev Food Sci Nutr 2022; 63:10947-10958. [PMID: 35648076 DOI: 10.1080/10408398.2022.2081963] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
In recent decades, consumer preference and attention to foodstuff presented as healthy and with desirable nutritional information, has increased significantly. In this field, the meat industry has a challenging task since meat and meat products have been related to various chronic diseases. Functional ingredients have emerged in response to the increasing demand for healthier and more nutritious foods. On this matter, oligosaccharides such as fructooligosaccharides (FOS), xylooligosaccharides (XOS), galactooligosaccharides (GOS), and chitooligosaccharides (COS) have been presented as suitable ingredients for the meat industry with the aim of obtaining healthier meat derivatives (e.g. with low fat or sugar content, reduced amount of additives, and desirable functional properties, etc.). However, studies considering application of such oligomers in the meat sector are scarce. In addition, a large number of issues remain to be solved related both to obtaining and characterizing the oligosaccharides available in the industry and to the effect that these ingredients have on the features of meat products (mainly physicochemical and sensory). The study of new oligosaccharides, the methodologies for obtaining them, and their application to new meat products should be promoted, as well as improving knowledge about their effects on the properties of functional meat foods.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Sirma Yegin
- Department of Food Engineering, Ege University, Izmir, Bornova, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | | | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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18
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Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115559] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at improving the nutritional value of fermented meat products. These types of meat products are valued by modern consumers due to their nutritional value resulting, among others, from the method of production. One of the major focuses of the current innovations includes the incorporation of bioactive compounds from plant-based food, in relation to the replacement of additives that may raise concerns among consumers (mainly nitrate and nitrite) as well as the modification of processing conditions in order to increase the content of bioactive compounds. Many efforts have been focused on reducing or eliminating the presence of additives, such as curing agents (nitrite or nitrate) in accordance with the idea of “clean label”. The enrichment of fermented meat products in compounds from the plant kingdom can also be framed in the overall strategies of functional meat products design, so that the meat products may be used as the vehicle to deliver bioactive compounds that may exert benefits to the consumer.
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