1
|
Zhao Z, Deng Q, Wang X, Xiao H, Fan X, Chen L, Feng X. Effect of portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum-packed seasoned steaks during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5231-5243. [PMID: 38415797 DOI: 10.1002/jsfa.13420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 01/27/2024] [Accepted: 01/29/2024] [Indexed: 02/29/2024]
Abstract
BACKGROUND Vacuum packaging has the ability to reduce oxidative deterioration and microbial-induced spoilage of meat. However, in an oxygen-free environment, it can lead to the development of an unappealing purplish-red color and a decrease in the water-holding capacity of meat, thereby impacting the overall meat quality. Portulaca oleracea L. (POL) is a homology of medicine and food known for its exceptional antioxidant and antimicrobial properties. RESULTS The aim of our present study was to investigate the antioxidant and antimicrobial ability of n-butanol phase extract of POL and the effect of POL extract incorporation on the quality (water-holding capacity, shear force, color, and texture) and physicochemical (pH, total volatile base nitrogen, and total viable counts) attributes of vacuum-packed seasoned steaks at 4 °C over a 15-day period. Results showed that the POL extract had excellent antioxidant and antimicrobial capacity. Furthermore, the addition of POL extract significantly inhibited protein oxidation and microbial growth of steaks (P < 0.05), and improved the water-holding capacity, color properties, and tenderness (P < 0.05). Moreover, there were no significant differences (P > 0.05) in the color, water-holding capacity, or tenderness between the 0.5 and 1 g kg-1 POL extract treatment groups compared to the sodium nitrite control group. CONCLUSION These results indicate that POL extract had the potential to replace sodium nitrite due to its ability to hinder protein oxidation and microbial growth of vacuum-packed seasoned steaks, while enhancing the color, water-holding capacity, and tenderness of seasoned steaks. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhengshan Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Qiuhao Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Huijie Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xiaojing Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| |
Collapse
|
2
|
Grasso S, Estévez M, Lorenzo JM, Pateiro M, Ponnampalam EN. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality - Invited Review. Meat Sci 2024; 211:109451. [PMID: 38350244 DOI: 10.1016/j.meatsci.2024.109451] [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: 12/13/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/15/2024]
Abstract
Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components (e.g., polyphenol, tocopherols, ascorbic acid, carotenoids) with antioxidant, antimicrobial, and anti-inflammatory effects, among others. In the context of making our agriculture-food based economy more circular and sustainable, and to develop foods with clean labels and less E-numbers, fruits, vegetables, yams, cereal distillers, oilseeds and other plant by-products could be utilised and upcycled back into new food formulations. Meat products are a particularly suitable matrix for this purpose, due to their susceptibility to lipid and protein oxidation and microbial spoilage (which shorten their shelf life). This review brings together the latest (2020-23) reformulation efforts, preservative methods and other innovative pathways, including studies on by-products as plant-based additives and bio-actives. It will cover the use of plant-based by-products as natural additives into production of processed meat products such as burgers, fermented meats and sausages, produced from ruminant and monogastric animals (except poultry). The extraction methods, inclusion levels, processing methods used and the quality of the resulting meat products will be reported, including preservative effects (microbial growth, oxidative stability and shelf life) and effects on instrumental, nutritional and sensory quality. Furthermore, it will also critically discuss the gaps identified, recommendation of the most promising ingredients for quality enhancement, and provide directions for future research.
Collapse
Affiliation(s)
- Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Mario Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, Universidad de Extremadura, 10003 Cáceres, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Eric N Ponnampalam
- School of Agriculture, Food and Ecosystems Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia; Agrifeed Animal Production, 9 Poseidon Close, Mill Park, Victoria 3082, Australia
| |
Collapse
|
3
|
Fu Y, Cao Y, Chang Z, Zou C, Jiang D, Gao H, Jia C. Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution. Meat Sci 2024; 209:109420. [PMID: 38154371 DOI: 10.1016/j.meatsci.2023.109420] [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: 08/14/2023] [Revised: 11/07/2023] [Accepted: 12/22/2023] [Indexed: 12/30/2023]
Abstract
The antifreeze activity of Flammulina velutipes polysaccharide (FVP) autoclave-extracted with dilute alkaline and effects of FVP on moisture status, size of ice crystals, physical and chemical characteristics of beef patties during repeated freeze-thaw (F-T) cycles were investigated. Results showed that FVP exhibited ice recrystallization inhibition activity and was able to alter the onset freezing/melting temperature of beef patties. 0.01% FVP significantly alleviated (P < 0.05) the decrement in water holding capacity by inhibiting water migration, restraining the mobility of water, and reducing the size of ice crystals of beef patties during the repeated F-T cycles. In addition, FVP could effectively inhibited oxidation reaction and protein aggregation of beef patties with significant decreases in TBARS value, protein turbidity, contents of total sulfhydryl and carbonyl of myofibrillar protein, and an increase in protein solubility during the repeated cycles. These results suggest FVP could be developed to be a promising cryoprotectant in frozen patties.
Collapse
Affiliation(s)
- Yin Fu
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Yan Cao
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Chunjing Zou
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai 200241, China
| | - Caifeng Jia
- School of Life Sciences, East China Normal University, Shanghai 200241, China.
| |
Collapse
|
4
|
Varzaru I, Oancea AG, Vlaicu PA, Saracila M, Untea AE. Exploring the Antioxidant Potential of Blackberry and Raspberry Leaves: Phytochemical Analysis, Scavenging Activity, and In Vitro Polyphenol Bioaccessibility. Antioxidants (Basel) 2023; 12:2125. [PMID: 38136244 PMCID: PMC10740815 DOI: 10.3390/antiox12122125] [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: 11/24/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
The goal of this research was nutritional evaluation through the phytochemical analysis of blackberry and raspberry leaves, the screening of their biological activity (antioxidant capacity and inhibition of lipid peroxidation), and the investigation of the effect of in vitro gastrointestinal digestion (GID) of blackberry and raspberry leaves on the bioaccessibility of polyphenol subclasses. The concentrations of the analyzed liposoluble antioxidants were higher (p < 0.05) in blackberry leaves compared to raspberry leaves, while a significant (p < 0.05) higher content of water-soluble antioxidants was registered in raspberry leaves (with a total polyphenol content of 26.2 mg GAE/g DW of which flavonoids accounted for 10.6 mg/g DW). Blackberry leaves had the highest antioxidant capacity inhibition of the superoxide radicals (O2•-), while raspberry leaves registered the highest inhibition of hydroxyl radicals (•OH), suggesting a high biological potency in scavenging-free radicals under in vitro systems. The maximum inhibition percentage of lipid peroxidation was obtained for blackberry leaves (24.86% compared to 4.37% in raspberry leaves), suggesting its potential to limit oxidative reactions. Simulated in vitro digestion showed that hydroxybenzoic acids registered the highest bioaccessibility index in the intestinal phase of both types of leaves, with gallic acid being one of the most bioaccessible phenolics. The outcomes of this investigation reveal that the most significant release of phenolic compounds from blackberry and raspberry leaves occurs either during or after the gastric phase. Knowledge about the bioaccessibility and stability of polyphenol compounds during digestion can provide significant insights into the bioavailability of these molecules and the possible effectiveness of plant metabolites for human health.
Collapse
Affiliation(s)
- Iulia Varzaru
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania; (A.G.O.); (P.A.V.); (M.S.)
| | | | | | | | - Arabela Elena Untea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania; (A.G.O.); (P.A.V.); (M.S.)
| |
Collapse
|
5
|
Roasto M, Mäesaar M, Püssa T, Anton D, Rätsep R, Elias T, Jortikka S, Pärna M, Kapp K, Tepper M, Kerner K, Meremäe K. The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout. Microorganisms 2023; 11:2960. [PMID: 38138104 PMCID: PMC10745767 DOI: 10.3390/microorganisms11122960] [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: 11/27/2023] [Revised: 12/04/2023] [Accepted: 12/09/2023] [Indexed: 12/24/2023] Open
Abstract
Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of Listeria monocytogenes by challenge testing. The results showed that mesophilic aerobic microorganisms, Pseudomonas spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge test results showed that the overall growth potential of L. monocytogenes in all marinated rainbow trout samples remained at ≤0.5 log10 cfu/g during the study period, and none of the marinated fish samples supported the growth of L. monocytogenes. In addition, the effect of fruit and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated. The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a sufficiently long shelf life of the products.
Collapse
Affiliation(s)
- Mati Roasto
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Mihkel Mäesaar
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Tõnu Püssa
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Dea Anton
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Reelika Rätsep
- Polli Horticultural Research Centre, Chair of Horticulture, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Uus 2, 69108 Polli, Estonia;
| | - Terje Elias
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Salli Jortikka
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Merilin Pärna
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia; (M.P.); (M.T.); (K.K.)
| | - Karmen Kapp
- Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Viikinkaari 5E, P.O. Box 56, FI-00014 Helsinki, Finland;
| | - Marek Tepper
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia; (M.P.); (M.T.); (K.K.)
| | - Kristi Kerner
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia; (M.P.); (M.T.); (K.K.)
| | - Kadrin Meremäe
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| |
Collapse
|
6
|
Sarv V, Kerner K, Rimantas Venskutonis P, Rocchetti G, Paolo Becchi P, Lucini L, Tänavots A, Bhat R. Untargeted metabolomics and conventional quality characterization of rowanberry pomace ingredients in meatballs. Food Chem X 2023; 19:100761. [PMID: 37780283 PMCID: PMC10534112 DOI: 10.1016/j.fochx.2023.100761] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 06/05/2023] [Accepted: 06/16/2023] [Indexed: 10/03/2023] Open
Abstract
In this study, a rowanberry pomace defatted with supercritical CO2 (2%-AC), its ethanolic extract (1%-E) and extraction residue (2%-R), were tested in meatball preparation. The meatballs with 1%-E demonstrated the highest in vitro radical scavenging capacity. In the case of 1%-E the pH of meatballs was significantly lower compared to the control sample (P = 0.0132) on the 5-day. The lowest cooking loss was achieved when the meatballs contained mainly fibre-rich 2%-R. The UHPLC method detected 184 metabolites, including strong antioxidants, such as chlorogenic acids, 3',4'-methylenedioxy-5,7-dimethylepicatechin, hyperin, isoquercitrin. The 1%-E was particularly effective against the development of unpleasant off-flavours caused by carbonyl compounds. Consistently, the decrease in lipid oxidation, indicated by reduced 7-dodecenal and 2,4-heptadienal contents, has been observed following the addition of rowanberry extract to meatballs. Metabolomics coupled with conventional quality evaluations provided a deeper understanding of the potential utilization and valorisation of different rowanberry pomace extracts as meat ingredients.
Collapse
Affiliation(s)
- Viive Sarv
- Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Uus 2, Polli, Mulgi Parish, 69108 Viljandi, Estonia
- ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1, 51006 Tartu, Estonia
| | - Kristi Kerner
- ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1, 51006 Tartu, Estonia
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia
| | - Petras Rimantas Venskutonis
- Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Uus 2, Polli, Mulgi Parish, 69108 Viljandi, Estonia
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Pier Paolo Becchi
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Alo Tänavots
- Chair of Animal Breeding and Biotechnology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 62, 51006 Tartu, Estonia
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia
| | - Rajeev Bhat
- ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1, 51006 Tartu, Estonia
| |
Collapse
|
7
|
Cui Y, Qi J, Li J, Zhang Y, Yang X, Xin L, Niu L, Xu B, Qian Z, Zhu L, Liang R. Effects of dietary resveratrol supplementation in cattle on the anti-oxidative capacity and meat quality of beef steaks under high‑oxygen packaging. Meat Sci 2023; 204:109238. [PMID: 37301101 DOI: 10.1016/j.meatsci.2023.109238] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 05/04/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023]
Abstract
The effects of dietary resveratrol supplementation on beef quality and antioxidant capacity under high‑oxygen packaging were studied. Twelve cattle were selected and fed a total mixed ration (Control, CON) or supplemented with resveratrol (5 g/cattle/day, RES) for 120 days. The antioxidant capacity and meat quality of beef under high‑oxygen modified atmosphere packaging (HiOx-MAP, 80%O2/20%CO2) and overwrap packaging (OW) were evaluated during storage. Compared to the CON, RES enhanced antioxidant enzyme activity in serum and muscle, and increased the expression of Nrf2 and its downstream target genes (P < 0.05), which decreased the lipid and protein oxidation of steaks during storage (P < 0.05). The RES resulted in a* values increasing throughout storage (P < 0.05) and lower MetMb% than CON steaks (P < 0.05) in HiOx-MAP. The water-holding capacity (WHC) was improved and Warner-Bratzler shear force (WBSF) was reduced (P < 0.05) in RES steaks during storage. Thus dietary resveratrol increased beef antioxidant capacity under HiOx-MAP and improved meat quality, and can be used as a potential method to elevate beef quality and reduce the oxidation under HiOx-MAP.
Collapse
Affiliation(s)
- Ying Cui
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Jiajing Qi
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Jiqiang Li
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Luo Xin
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Lebao Niu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Baochen Xu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Zhanyu Qian
- Shangdu Hengchang Co., Ltd., Caoxian, Shandong 274400, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| |
Collapse
|
8
|
Unal K, Babaoğlu AS, Karakaya M. Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination. Food Sci Nutr 2023; 11:6260-6270. [PMID: 37823113 PMCID: PMC10563726 DOI: 10.1002/fsn3.3566] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/23/2023] [Accepted: 07/05/2023] [Indexed: 10/13/2023] Open
Abstract
This study was designed to investigate the effects of vinegar-based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9-year-old Holstein meat which had tough texture. To marinate the Longissimus lumborum steaks, three different marinades were prepared depending on the different additions of vinegar: black chokeberry (BV), grape (GV), and hawthorn vinegars (HV). The group with water (without vinegar) was prepared as a control sample (C). The steak samples were dipped into the vinegar-based marinades and stored at 4°C for 24 h. Vinegar-based marinades decreased the pH and cooking loss of the samples (p < .05). The highest a* values were determined in the BV group, while the samples marinated with vinegar-based marinades had lower L* values than the control group (p < .05). The samples marinated with grape vinegar marinade had the lowest hardness, WBSF, and WBSE values (p < .05). SEM images and sensory analysis results also supported these texture results. The results suggest that grape vinegar-based marinade may be a promising natural tenderizer to improve textural characteristics of tough meats.
Collapse
Affiliation(s)
- Kubra Unal
- Department of Food Engineering, Agriculture FacultySelçuk UniversityKonyaTurkey
| | - Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture FacultySelçuk UniversityKonyaTurkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture FacultySelçuk UniversityKonyaTurkey
| |
Collapse
|
9
|
Kavela ETA, Szalóki-Dorkó L, Máté M. The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry ( Aronia melanocarpa (Michx)) Pomace. Foods 2023; 12:3639. [PMID: 37835292 PMCID: PMC10572178 DOI: 10.3390/foods12193639] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/22/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
Chokeberry pomace is a potential source of natural colourants, antimicrobial agents, and anti-senescence compounds due to its high polyphenols content. Therefore, this study assessed the efficiency of green solvents (50% ethanol, 50% glycerol, and 100% distilled water, all acidified with 1% citric acid or 1% formic acid) for anthocyanin and total phenolic content (TPC) extraction from lyophilised chokeberry pomace. Extraction was performed in a water bath at 40, 50, and 60 °C for 60 and 120 min, followed by ultrasonic treatment for 15 and 30 min. Based on the results, 50% ethanol + 1% citric acid yielded significantly higher total anthocyanin content in the case of both spectrometric and HPLC measurements (1783 ± 153 mg CGE/100 g DW and 879.5 mg/100 g DW) at 50 °C for 60 min. Citric acids seem more effective compared to formic acid. The highest values of TPC were obtained with 50% glycerol + 1% formic acid at 50 °C for 60 min (12,309 ± 759 mg GAE/100 g DW). This study provides evidence that a substantial quantity of polyphenols, which can potentially be used as a natural food additive, can be efficiently extracted with 50% ethanol + 1% citric acid or 50% glycerol at 50 °C for 60 min from chokeberry pomace.
Collapse
Affiliation(s)
| | - Lilla Szalóki-Dorkó
- Department of Fruits and Vegetables Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi Street 29-43, H-1118 Budapest, Hungary; (E.T.A.K.); (M.M.)
| | | |
Collapse
|
10
|
Kim DW, Park MH, Kim M. Study on antioxidant activity and cytotoxicity of Aronia melanocarpa leaf tea extracts. Food Sci Biotechnol 2023; 32:1423-1433. [PMID: 37457411 PMCID: PMC10349026 DOI: 10.1007/s10068-023-01280-7] [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: 11/05/2022] [Revised: 01/18/2023] [Accepted: 02/08/2023] [Indexed: 03/09/2023] Open
Abstract
Aronia leaf tea, which is generally discarded after harvesting the fruit, was prepared using three different methods. Water extract from dried Aronia melanocarpa leaf tea (DALT), water extract from steamed Aronia melanocarpa leaf tea (SALT), water extract from roasted Aronia melanocarpa leaf tea (RALT) were manufactured and their functional ingredients were analyzed. The total polyphenol contents in the DALT, SALT, and RALT samples were 33.67 mg GAE/g, 57.79 mg GAE/g, and 53.16 mg GAE/g, respectively. The results from the ABTS radical scavenging activity and FRAP assays showed that there was significantly higher antioxidant activity in SALT and RALT samples than in DALT. The MTT assay revealed that the cytotoxicity of SALT and RALT samples against HeLa cells was higher than that of DALT. These results verified that the phytochemical components of aronia leaves changed based on its tea preparation methods and aronia leaf extracts contain bioactive compounds that have potential health benefits.
Collapse
Affiliation(s)
- Dong-Wook Kim
- Department of Food Science and Nutrition, Kyungpook National University, 80 Daehakro, Bukgu, Daegu, 41566 Republic of Korea
| | - Mi-Hye Park
- Department of Food Science and Nutrition, Kyungpook National University, 80 Daehakro, Bukgu, Daegu, 41566 Republic of Korea
| | - Meera Kim
- Department of Food Science and Nutrition, Kyungpook National University, 80 Daehakro, Bukgu, Daegu, 41566 Republic of Korea
| |
Collapse
|
11
|
Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics. Meat Sci 2023; 200:109160. [PMID: 36931151 DOI: 10.1016/j.meatsci.2023.109160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/06/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
Blackcurrants are sources of phenolic compounds, such as anthocyanins, possessing strong antioxidant, antimicrobial and antifungal activity. Therefore, the addition of different blackcurrant pomace ingredients may affect the overall meat quality. The actual chemical profile and bioactivities of blackcurrant pomace ingredients may strongly depend on its preparation; for instance, in our study the highest values of the in vitro antioxidant capacity were determined for blackcurrant seeds after supercritical CO2 extraction. Starting from these background conditions, in this work, we evaluated the ability of three different concentrations (namely 1, 3, and 5% w/w) of blackcurrant (BC) seeds following EtOH/water extraction (BC-AE), before supercritical fluid CO2 extraction (BC-RS), and after supercritical fluid CO2 extraction (BC-ASC) to affect different quality parameters of pork meatballs. These latter were stored considering three different time-points, namely 1, 3 and 6 days at 4 °C packed under modified atmosphere (i.e., 70% N2 and 30% CO2). Untargeted metabolomics allowed to identify several lipid and protein-related oxidation products involved in redox reactions, such as 13-L-hydroperoxylinoleic acid, (12S,13S)-epoxylinolenic acid, 9,10-epoxyoctadecenoic acid, glutathione, glutathione disulfide, L-carnosine, l-ascorbic acid, and tocotrienols. Besides, multivariate statistics applied on the metabolomics dataset confirmed that the chemical profile of meatballs was an exclusive combination of both BC inclusion levels and type of BC-ingredients considered. Our findings showed that the higher the concentration of BC seed ingredients in meatballs, the lower the cooking loss and the higher the fibre content. Also, all the ingredients significantly affected the colour parameters.
Collapse
|
12
|
Aksu Mİ, Turan E, Gülbandılar A, Tamtürk F. Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage. Meat Sci 2023; 197:109072. [PMID: 36516591 DOI: 10.1016/j.meatsci.2022.109072] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 12/06/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022]
Abstract
The present study was conducted to determine the effects of spray-dried raspberry powder (SDRP) (CONTROL, 1.0%, 2.0%, and 3.0%) as a natural antioxidant, antimicrobial, and colorant on physicochemical properties, lipid oxidation, discoloration, and microbial quality of vacuum-packed (VP) ground beef during chilled storage at 2 ± 0.5 °C for 18 days. By incorporating SDRP into VP ground beef pH, lipid oxidation (TBARS), lightness, and hue angle (h°) values decreased (P < .01), while redness (a*) and chroma (C*) values improved (P < .01). SDRP treatments had higher redness, more stable color, and lower pH and TBARS values during storage in a dose-dependent manner (P < .05), demonstrating that SDRP had a preventive effect on lipid oxidation and discoloration. The combination of vacuum packaging with SDRP generally resulted in lower bacterial growth during storage. These results demonstrated that 2% or 3% SDRP treatment has promising potential as an effective strategy to achieve oxidative and microbial stability and overcome discoloration in VP fresh meats.
Collapse
Affiliation(s)
- Muhammet İrfan Aksu
- Eskişehir Osmangazi University, Faculty of Agriculture, Department of Food Engineering, 26160 Eskişehir, Turkey.
| | - Emre Turan
- Ordu University, Faculty of Agriculture, Department of Food Engineering, 52200 Ordu, Turkey
| | - Aysel Gülbandılar
- Eskişehir Osmangazi University, Faculty of Agriculture, Department of Food Engineering, 26160 Eskişehir, Turkey
| | - Faruk Tamtürk
- DÖHLER Food and Beverage Ingredients R&D Center, Karaman 70100, Turkey
| |
Collapse
|
13
|
Haque A, Ahmad S, Azad ZRAA, Adnan M, Ashraf SA. Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes. PeerJ 2023; 11:e14977. [PMID: 36890873 PMCID: PMC9988266 DOI: 10.7717/peerj.14977] [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: 09/19/2022] [Accepted: 02/08/2023] [Indexed: 03/06/2023] Open
Abstract
Background Every year, the food business produces a sizeable amount of waste, including the portions of fruits and vegetables that are inedible, and those that have reached a stage where they are no longer suitable for human consumption. These by-products comprise of components such as natural antioxidants (polyphenols, carotenoid etc.), dietary fiber, and other trace elements, which can provide functionality to food. Due to changing lifestyles, there is an increased demand for ready-to-eat products like sausages, salami, and meat patties. In this line, meat products like buffalo meat sausages and patties are also gaining the interest of consumers because of their rich taste. Meat, however, has a high percentage of fat and is totally deprived of dietary fiber, which poses severe health problems like cardiovascular (CV) and gastrointestinal diseases. The health-conscious consumer is becoming increasingly aware of the importance of balancing flavor and nutrition. Therefore, to overcome this problem, several fruit and vegetable wastes from their respective industries can be successfully incorporated into meat products that provide dietary fiber and play the role of natural antioxidants; this will slow down lipid oxidation and increase the shelf-life of meat products. Methodology Extensive literature searches have been performed using various scientific search engines. We collected relevant and informative data from subject-specific and recent literature on sustainable food processing of wasted food products. We also looked into the various applications of waste fruit and vegetable products, including cereals, when they are incorporated into meat and meat products. All relevant searches meeting the criteria were included in this review, and exclusion criteria were also set. Results The pomace and peels of fruits like grapes, pomegranates, cauliflower, sweet lime, and other citrus are some of the most commonly used fruit and vegetable by-products. These vegetable by-products help inhibit oxidation (of both lipids and proteins) and the growth of pathogenic and spoilage bacteria, all without altering the consumer's acceptability of the product on a sensory level. When included in meat products, these by-products have the potential to improve the overall product quality and lengthen its shelf-life under certain circumstances. Conclusion Cost-effective and easily accessible by-products from the fruit and vegetable processing industries can be used in meat products to enhance their quality features (physicochemical, microbial, sensory, and textural aspects) and health benefits. Additionally, this will provides environmental food sustainability by lowering waste disposal and improving the food's functional efficacy.
Collapse
Affiliation(s)
- Abdul Haque
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Saghir Ahmad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Z R A A Azad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Mohd Adnan
- Department of Biology, College of Science, University of Ha'il, Ha'il, Saudi Arabia
| | - Syed Amir Ashraf
- Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha'il, Ha'il, Saudi Arabia
| |
Collapse
|
14
|
Biasi V, Huber E, de Melo APZ, Hoff RB, Verruck S, Barreto PLM. Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella. Food Res Int 2023; 163:112210. [PMID: 36596139 DOI: 10.1016/j.foodres.2022.112210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2-8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p < 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants.
Collapse
Affiliation(s)
- Vanessa Biasi
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil; Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil.
| | - Eduardo Huber
- Food Engineering Department, Federal Institute Catarinense (IFC), Highway SC 283 - km 17, Concórdia, SC, 89703-720, Brazil
| | - Ana Paula Zapelini de Melo
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| | - Rodrigo Barcellos Hoff
- Ministry of Agriculture, Livestock and Food Supply, Federal Laboratory of Animal and Plant Health and Inspection (LFDA) - RS, Advanced Laboratorial Section (SLAV) - SC, João Grumiche, St. 117, Kobrasol, São José, SC 88102-600, Brazil
| | - Silvani Verruck
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| | - Pedro Luiz Manique Barreto
- Postgraduate Program in Food Science, Federal University of Santa Catarina (UFSC), Avenue Admar Gonzaga, 1346, Florianópolis, SC 88034-001, Brazil
| |
Collapse
|
15
|
Evaluation of quality and safety of beef hamburgers fortified with Ozonated Extra Virgin Olive Oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
16
|
Rizwana H, Alwhibi MS, Al-Judaie RA, Aldehaish HA, Alsaggabi NS. Sunlight-Mediated Green Synthesis of Silver Nanoparticles Using the Berries of Ribes rubrum (Red Currants): Characterisation and Evaluation of Their Antifungal and Antibacterial Activities. Molecules 2022; 27:molecules27072186. [PMID: 35408589 PMCID: PMC9000498 DOI: 10.3390/molecules27072186] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 02/06/2023] Open
Abstract
Plants are a treasure trove of several important phytochemicals that are endowed with therapeutic and medicinal properties. Ribes rubrum L. (red currants) are seasonal berries that are widely consumed for their nutritional value and are known for their health benefits. Red currants are a rich source of secondary metabolites such as polyphenols, tocopherols, phenolic acids, ascorbic acid, and flavonoids. In this study, sunlight-mediated synthesis of silver nanoparticles (AgNPs) was successfully accomplished within 9 min after adding the silver nitrate solution to the aqueous extract of red currant. The synthesised AgNPs were characterised with UV–Vis, transmission electron microscopy (TEM), dynamic light scattering (DLS), Fourier transform infrared spectrum (FTIR), and energy-dispersive X-ray spectrum (EDX). The efficacy of aqueous extracts of red currants and AgNPs in controlling the growth of some pathogenic fungi and bacteria was also investigated. The UV–visible (UV–Vis) spectrum displayed an absorption peak at 435 nm, which corresponded to the surface plasmon band. The strong silver signal on the EDX spectrum at 3 keV, authenticated the formation of AgNPs. The several peaks on the FTIR spectrum of the aqueous extract of red currant and the nanoparticles indicated the presence of some important functional groups such as amines, carbonyl compounds, and phenols that are vital in facilitating the process of capping and bioreduction, besides conferring stability to nanoparticles. The TEM microphotographs showed that the nanoparticles were well dispersed, roughly spherical, and the size of the nanoparticles ranged from 8 to 59 nm. The red currant silver nanoparticles were highly potent in inhibiting the growth and proliferation of some fungal and bacterial test isolates, especially Alternaria alternata, Colletotrichum musae, and Trichoderma harzianum. Based on the robust antifungal and antibacterial activity demonstrated in this study, red currant nanoparticles can be investigated as potential replacements for synthetic fungicides and antibiotics.
Collapse
|