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Ben Akacha B, Ben Hsouna A, Generalić Mekinić I, Ben Belgacem A, Ben Saad R, Mnif W, Kačániová M, Garzoli S. Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat. PLANTS (BASEL, SWITZERLAND) 2023; 12:3385. [PMID: 37836125 PMCID: PMC10574192 DOI: 10.3390/plants12193385] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023]
Abstract
In this study, Salvia officinalis L. and Salvia sclarea essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolites, with monoterpenes predominating sesquiterpenes but with significant qualitative and quantitative differences. The main compound found in the Salvia officinalis EO (SOEO) was camphor (19.0%), while in Salvia sclarea EO (SCEO), it was linalyl acetate (59.3%). Subsequently, the in vitro antimicrobial activity of the EOs against eight pathogenic strains was evaluated. The disc diffusion method showed a significant lysis zone against Gram-positive bacteria. The minimum inhibitory concentrations (MICs) ranged from 3.7 mg/mL to 11.2 mg/mL, indicating that each EO has specific antimicrobial activity. Both EOs also showed significant antiradical activity against DPPH radicals and total antioxidant activity. In addition, the preservative effect of SOEO (9.2%) and SCEO (9.2%), alone or in combination, was tested in ground beef, and the inhibitory effect against Listeria monocytogenes inoculated into the raw ground beef during cold storage was evaluated. Although the effect of each individual EO improved the biochemical, microbiological, and sensory parameters of the samples, their combination was more effective and showed complete inhibition of L. monocytogenes after 7 days of storage at 4 °C. The results show that both EOs could be used as safe and natural preservatives in various food and/or pharmaceutical products.
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Affiliation(s)
- Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia;
| | - Améni Ben Belgacem
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
| | - Wissem Mnif
- Department of Chemistry, College of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia;
| | - Miroslava Kačániová
- Faculty of Horticulture, Institute of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185 Rome, Italy
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Effect of Different Genotypes and Harvest Times of Sage (Salvia spp. Labiatae) on Lipid Oxidation of Cooked Meat. Antioxidants (Basel) 2023; 12:antiox12030616. [PMID: 36978863 PMCID: PMC10045671 DOI: 10.3390/antiox12030616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/20/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp. Labiatae) extracts (five genotypes, three harvest times) were tested for their ability to reduce lipid oxidation (peroxide value (PV) and thiobarbituric acid reactive substances (TBARS)) in ground, uncured, cooked porcine and bovine meat (60%/40% mixture) during 14 days of refrigerated storage. Additionally, total phenolic content was determined, and the antioxidant capacity of the extracts was measured as radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay), reducing power, and superoxide anion scavenging activity. All 15 sage extracts were able to reduce lipid oxidation, though showing expected differences depending on genotype and harvest time. The extracts of S. officinalis accession from Foggia, Italy performed better than the other genotypes when looking at the entire storage period and considering both PV and TBARS. Of the applied methods for determining antioxidant capacity, superoxide anion scavenging activity proved to be the best determinant of the ability of sage to reduce lipid oxidation in the meat sample.
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Harlina PW, Ma M, Shahzad R, Khalifa I. Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs. Food Sci Anim Resour 2022; 42:689-711. [PMID: 35855274 PMCID: PMC9289808 DOI: 10.5851/kosfa.2022.e30] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/06/2022] Open
Abstract
The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.
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Affiliation(s)
- Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Meihu Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Raheel Shahzad
- Department of Biotechnology, Faculty of Science and Technology, Universitas Muhammadiyah Bandung, Bandung 40614, Indonesia
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
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Kim YA, Park S, Park Y, Park G, Oh S, Choi J. Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage. Foods 2022; 11:foods11071004. [PMID: 35407090 PMCID: PMC8997975 DOI: 10.3390/foods11071004] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.
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Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. Foods 2021; 10:foods10030676. [PMID: 33810113 PMCID: PMC8004741 DOI: 10.3390/foods10030676] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/12/2021] [Accepted: 03/18/2021] [Indexed: 12/20/2022] Open
Abstract
In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.
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Şahin S, Bilgin M, Gülmez Ö, Güçlü K, Özyürek M. Enrichment of Hazelnut Oil with Several Polyphenols: An Alternative Approach to A New Functional Food. J Oleo Sci 2021; 70:11-19. [PMID: 33431765 DOI: 10.5650/jos.ess20173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Hazelnut oil has been examined according to its oxidative stability and antioxidant activity. The oil sample has been treated with gallic acid, ascorbic acid, catechin, vanillic acid, p-coumaric acid and rutin. Stability of the pure and treated oils against the oxidation has been assessed via Rancimat by detecting the protection factor. The quality parameters of the oil samples were compared depending on their antioxidant activity. D-Optimal design of Response Surface Method has been applied to optimize the enrichment conditions of hazelnut oil with several polyphenols. Principal component analysis has been applied to comprehend the relationship between the groups and their quality parameters. Depending on the analysis of variance test, the most important parameter (at p < 0.0001) affecting the relevant system has been found polyphenol type with respect to stability and antioxidant capacity. Gallic acid has enhanced the stability of hazelnut oil against oxidation ~3 times over that of pure sample. The maximum yields of protection factor, antioxidant activity and dissolved polyphenol level have been 2.738, 46.14% and 259.424 ppm under the optimum conditions (300 ppm gallic acid).
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Affiliation(s)
- Selin Şahin
- Istanbul University-Cerrahpaşa, Engineering Faculty, Department of Chemical Engineering
| | - Mehmet Bilgin
- Istanbul University-Cerrahpaşa, Engineering Faculty, Department of Chemical Engineering
| | - Özge Gülmez
- Istanbul University-Cerrahpaşa, Engineering Faculty, Department of Chemical Engineering
| | - Kubilay Güçlü
- Adnan Menderes University, Faculty of Arts and Sciences, Department of Chemistry
| | - Mustafa Özyürek
- Istanbul University-Cerrahpaşa, Engineering Faculty, Department of Chemistry
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Napoli E, Siracusa L, Ruberto G. New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family. Chem Biodivers 2020; 17:e1900677. [PMID: 31967708 DOI: 10.1002/cbdv.201900677] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Accepted: 01/21/2020] [Indexed: 12/13/2022]
Abstract
Lamiaceae is one of the largest families of flowering plants comprising about 250 genera and over 7,000 species. Most of the plants of this family are aromatic and therefore important source of essential oils. Lamiaceae are widely used as culinary herbs and reported as medicinal plants in several folk traditions. In the Mediterranean area oregano, sage, rosemary, thyme and lavender stand out for geographical diffusion and variety of uses. The aim of this review is to provide recent data dealing with the phytochemical and pharmacological studies, and the more recent applications of the essential oils and the non-volatile phytocomplexes. This literature survey suggests how the deeper understanding of biomolecular processes in the health and food sectors as per as pest control bioremediation of cultural heritage, or interaction with human microbiome, fields, leads to the rediscovery and new potential applications of well-known plants.
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Affiliation(s)
- Edoardo Napoli
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
| | - Laura Siracusa
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
| | - Giuseppe Ruberto
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
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Zhou F, Jongberg S, Zhao M, Sun W, Skibsted LH. Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress. Food Chem 2019; 298:125030. [PMID: 31260978 DOI: 10.1016/j.foodchem.2019.125030] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 06/12/2019] [Accepted: 06/16/2019] [Indexed: 12/16/2022]
Abstract
Plant extracts from rosemary (RE), green tea (GTE), and maté (ME) were compared for the protection against iron-induced oxidation in porcine homogenates at total phenolic concentrations from 25 to 250 ppm. Lipid oxidation as indicated by TBARS was in all cases sufficiently suppressed, especially for RE. Hydrophobic RE retarded overall oxidation in the homogenates with an inverted dose-dependent response. Optimum delay of oxygen consumption was found at the lowest concentration applied, similar to protection against thiols and formation of protein radicals as measured by ESR, whereas the high concentration increased oxygen consumption and caused additionally thiol loss possibly due to thiol-quinone interactions, generating protein-phenol complexes. Hydrophilic ME or GTE increased the initial oxygen consumption rate as an indication of prooxidant activities at elevated concentrations. However, they were found to protect myoglobin and protein at those high concentrations with GTE being more efficient, possibly due to better chelation effect.
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Affiliation(s)
- Feibai Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Sisse Jongberg
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
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Colle MC, Richard RP, Smith DM, Colle MJ, Loucks WI, Gray SJ, Reynolds ZD, Sutton HA, Nasados JA, Doumit ME. Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties. Meat Sci 2019; 149:156-162. [PMID: 30528720 DOI: 10.1016/j.meatsci.2018.11.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 11/16/2018] [Accepted: 11/27/2018] [Indexed: 11/28/2022]
Abstract
The objective was to examine shelf stability, cooked product yield, and sensory characteristics of beef patties that had no binder (Control), incorporated soy flour (Textured Vegetable Protein; TVP) or one of three dry potato extracts: X-TRATOS™ (potato extract), X-TRATOS™ O (potato extract with mustard), or X-TRATOS™ W (potato extract with sodium acid pyrophosphate). In retail display patties, all binders decreased discoloration and lipid oxidation compared to Control, and X-TRATOS™ O was superior (P < 0.05) to all other treatments. Cooking yield was higher (P < 0.05) in patties containing potato extracts compared with patties containing TVP, which had higher yield than Control patties. Beef patties with potato extracts were juicier (P < 0.05) than Control and TVP patties and had higher (P < 0.05) overall acceptability than Control patties. We conclude that potato extracts are effective binders for use in fresh or precooked beef patties because they improve retail shelf life, cooked product yield, and sensory characteristics.
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Affiliation(s)
- M C Colle
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - R P Richard
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - D M Smith
- School of Food Science, Washington State University, Pullman, WA 99164, United States
| | - M J Colle
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - W I Loucks
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - S J Gray
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - Z D Reynolds
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - H A Sutton
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - J A Nasados
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States
| | - M E Doumit
- Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
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Ribeiro JS, Santos MJMC, Silva LKR, Pereira LCL, Santos IA, da Silva Lannes SC, da Silva MV. Natural antioxidants used in meat products: A brief review. Meat Sci 2018; 148:181-188. [PMID: 30389412 DOI: 10.1016/j.meatsci.2018.10.016] [Citation(s) in RCA: 145] [Impact Index Per Article: 24.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 10/22/2018] [Accepted: 10/23/2018] [Indexed: 01/16/2023]
Abstract
The lipoperoxidation and the oxidation of pigments and proteins reduces the quality and nutritional value of meat products. The use of antioxidants slows down this reaction, preserving the characteristics of the product during its storage and prolonging its useful life. The use of synthetic antioxidants in food products has been the subject of several toxicological studies. Currently, the call for antioxidants from natural sources stands out. Investigations in this sense should be conducted considering the complex mechanism of reactive oxygen species (ROS) and interactions with cellular constituents to elucidate the mechanism of action of synthetic antioxidants and natural sources. Although natural additives appear as an alternative to meet the various market niches and associate natural antioxidants to active packaging as they are progressively released into the product. In this review, we present research with natural antioxidants that could be used satisfactorily in meat products, in addition to recent studies that use them in active packaging.
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Affiliation(s)
- Jéssica Souza Ribeiro
- Center for Science and Technology in Energy and Sustainability (CETENS), Federal University of the Recôncavo of Bahia (UFRB), Centenário Avenue, 697, SIM District, 44042-280 Feira de Santana, BA, Brazil.
| | | | | | | | | | - Suzana Caetano da Silva Lannes
- Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of Sao Paulo (USP), São Paulo, SP, Brazil.
| | - Marcondes Viana da Silva
- Center of Studies in Food Science (NECAL), State University of the Southwest of Bahia (UESB), Itapetinga, BA, Brazil.
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Soletska A, Nistor K, Hevryk V. Edible film-forming coating with CO2-extracts of plants for meat products. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.15673/fst.v12i3.1039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In this work, a film-forming coating for natural semi-finished pork meat has been developed, which has barrier properties against microbial flora and free oxygen radicals. Polysaccharides such as agar, gelatin, cornstarch, and citrus pectin were used as components of a film-forming coating, as well as CO2-extracts of parsley and ginger. It has been found that the most effective is a coating with the following composition: agar – 0.25%, citrus pectin – 0.5%, citric acid – 0.5%, CO2-extract of parsley or CO2-extract of ginger – 0.1%. This coating prolongs the shelf life of natural semi-finished pork meat at a storage temperature (–1…+1)°С for 2 days compared with the traditional technology.Studying the effect of the film-forming coating developed on the organoleptic properties of meat has shown that on the 7th day of storage at a temperature (–1…+1)°С, there were no signs of spoilage like putrid smell, greenish stain, and sliminess that were observed in the samples without coating. The study of the effect of the coating on the microbiological parameters of the meat has shown that the best microbiologcal stability that does not exceed the allowable values after 7 days of storage at a storage temperature (–1…+1)°C is that of the sample covered with the film-forming coating with a CO2-extract of parsley. The study of the effect of the film-forming coating on the physical and chemical properties of meat has shown that peroxide number of its fat content is lower by 0.007% of iodine, and the acid number of its fat content is 0.39 mg KOH/kg of fat lower compared to the values of these parameters in the meat samples without coating. Besides, during storage, the mass loss in the meat samples covered with the coating developed was about 6 % less, thus reducing drying loss.
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Agregán R, Franco D, Carballo J, Tomasevic I, Barba FJ, Gómez B, Muchenje V, Lorenzo JM. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. Food Res Int 2018; 112:400-411. [PMID: 30131152 DOI: 10.1016/j.foodres.2018.06.063] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 06/25/2018] [Accepted: 06/27/2018] [Indexed: 01/22/2023]
Abstract
The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pâtés was studied. In the studied pâtés, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pâté were prepared: CON, BHT, AN, FV and BB. Pâté samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 °C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pâté, except for the protein content, which resulted in a significant increase (≈2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.
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Affiliation(s)
- Rubén Agregán
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Javier Carballo
- Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Belén Gómez
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Voster Muchenje
- Department of Livestock and Pasture Science, University of Fort Hare, Private Bag, X 1314 Alice, South Africa
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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Nieto G, Ros G, Castillo J. Antioxidant and Antimicrobial Properties of Rosemary ( Rosmarinus officinalis, L.): A Review. MEDICINES (BASEL, SWITZERLAND) 2018; 5:E98. [PMID: 30181448 PMCID: PMC6165352 DOI: 10.3390/medicines5030098] [Citation(s) in RCA: 156] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 08/16/2018] [Accepted: 08/31/2018] [Indexed: 11/16/2022]
Abstract
Nowadays, there is an interest in the consumption of food without synthetic additives and rather with the use of natural preservatives. In this regard, natural extracts of the Lamiaceae family, such as rosemary, have been studied because of its bioactive properties. Several studies have reported that rosemary extracts show biological bioactivities such as hepatoprotective, antifungal, insecticide, antioxidant and antibacterial. It is well known that the biological properties in rosemary are mainly due to phenolic compounds. However, it is essential to take into account that these biological properties depend on different aspects. Their use in foods is limited because of their odour, colour and taste. For that reason, commercial methods have been developed for the preparation of odourless and colourless antioxidant compounds from rosemary. Owing to the new applications of natural extracts in preservatives, this review gives a view on the use of natural extract from rosemary in foods and its effect on preservative activities. Specifically, the relationship between the structure and activity (antimicrobial and antioxidant) of the active components in rosemary are being reviewed.
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Affiliation(s)
- Gema Nieto
- Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
| | - Gaspar Ros
- Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
| | - Julián Castillo
- Research and Development Department of Nutrafur-Frutarom Group, Camino Viejo de Pliego s/n, Alcantarilla, 80320 Murcia, Spain.
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14
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Schilling M, Pham A, Williams J, Xiong Y, Dhowlaghar N, Tolentino A, Kin S. Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display. Meat Sci 2018; 143:199-209. [DOI: 10.1016/j.meatsci.2018.05.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 04/19/2018] [Accepted: 05/14/2018] [Indexed: 11/26/2022]
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15
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Chauhan P, Das AK, Nanda P, Kumbhar V, Yadav J. Effect of Nigella sativa seed extract on lipid and protein oxidation in raw ground pork during refrigerated storage. ACTA ACUST UNITED AC 2018. [DOI: 10.1108/nfs-02-2017-0031] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days.
Design/methodology/approach
Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study.
Findings
Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork.
Originality/value
BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.
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16
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Sengun IY, Yildiz Turp G, Kilic G, Sucu C. Effectiveness of Corduk (
Echinophora tenuifolia
subsp.
sibthorpiana
) on safety and quality of kofte, a Turkish style meatball. J Food Saf 2017. [DOI: 10.1111/jfs.12389] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ilkin Yucel Sengun
- Engineering Faculty, Food Engineering DepartmentEge UniversityBornova Izmir Turkey
| | - Gulen Yildiz Turp
- Engineering Faculty, Food Engineering DepartmentEge UniversityBornova Izmir Turkey
| | - Gulden Kilic
- Engineering Faculty, Food Engineering DepartmentEge UniversityBornova Izmir Turkey
| | - Cisem Sucu
- Engineering Faculty, Food Engineering DepartmentEge UniversityBornova Izmir Turkey
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17
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Ribeiro-Santos R, Sanches-Silva A, Motta JFG, Andrade M, Neves IDA, Teófilo RF, Carvalho MGD, Melo NRD. Combined use of essential oils applied to protein base active food packaging: Study in vitro and in a food simulant. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.03.055] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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An JY, Yong HI, Kim SY, Yoo HB, Kim YY, Jo C. Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal. Korean J Food Sci Anim Resour 2017; 37:191-199. [PMID: 28515643 PMCID: PMC5434206 DOI: 10.5851/kosfa.2017.37.2.191] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 02/03/2017] [Accepted: 02/06/2017] [Indexed: 11/15/2022] Open
Abstract
The objective of this study was to evaluate the effect of different levels of palm kernel meal (PKM), an alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire × Landrace] × Duroc) were assigned into four dietary treatments (PKM level of 0, 4, 8, or 12%). After 12 wk, one pig of median weight in each pen was selected and slaughtered to analyze meat quality. The color, free radical scavenging activity, lipid oxidation, texture, composition of fatty acids, and sensory qualities of pork loin were evaluated post slaughter. When the levels of PKM in the diet increased, the L*-value of pork loin decreased, whereas a*-value and total saturated fatty acids increased. 2-Thiobarbituric acid reactive substance (TBARS) values of pork loin were lower in groups treated with 8 and 12% PKM than in the control group at day 0; this difference, however, was not observed at day 3 and 7. The results of texture analysis showed that increasing the PKM ratio decreased hardness, chewiness, and springiness at day 7. The sensory test, however, indicated no differences between the control and treated groups. These findings show that finisher pigs could tolerate PKM as a replacement for corn; PKM did not negatively affect the quality of pork, indicating that it can be utilized as feed.
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Affiliation(s)
- Jeong Yeon An
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - So Yeon Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Han Bit Yoo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Yoo Yong Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Eco-friendly Economic Livestock, Seoul National University, Pyungchang 25354, Korea
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19
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Akcan T, Estévez M, Serdaroğlu M. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.051] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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20
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Abstract
Purpose
The purpose of the study was to explore the possibility of utilization of epigallocatechin-3-gallate (EGCG) as a novel preservative in cheese. EGCG has strong antioxidant and antimicrobial properties and may be commercially exploited as a natural antioxidant and preservative in cheese like products which are highly susceptible to lipid oxidation.
Design/methodology/approach
The study was conducted to evaluate the possibility of using EGCG as a natural antioxidant and preservative in cheese. Kalari, a hard and dry cheese, was used as a model and treated with different concentrations of EGCG (0, 0.05 and 0.10 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for oxidative stability and storage quality under refrigerated (4 ± 1°C) conditions.
Findings
EGCG showed a significant (p < 0.05) effect on the lipid oxidative stability as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid reactive substances (milligram malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly (p < 0.05) lower values for total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g) and free fatty acid (% oleic acid) values. Coliforms (log cfu/g) were not detected throughout the storage period. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products. EGCG successfully improved the oxidative stability and storage quality of Kalari.
Originality/value
The results suggest that EGCG might be useful to the dairy industry as an efficient alternative to synthetic antioxidants and preservatives.
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21
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Turgut SS, Işıkçı F, Soyer A. Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Sci 2017; 129:111-119. [PMID: 28273584 DOI: 10.1016/j.meatsci.2017.02.019] [Citation(s) in RCA: 107] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 02/17/2017] [Accepted: 02/19/2017] [Indexed: 10/20/2022]
Abstract
Antioxidant effect of pomegranate peel extract (PE) to retard lipid and protein oxidation in beef meatballs was investigated during frozen storage at -18±1°C. Concentrated and freeze dried aqueous extract of pomegranate peel was incorporated into freshly prepared meatball mix at 0.5% and 1.0% concentrations, and compared with 0.01% butylated hydroxytoluene (BHT) and control (without any antioxidant). In PE treated samples, particularly in high PE concentration, peroxide, malondialdehyde and carbonyl formation, loss of total protein solubility and sulfhydryl groups were significantly lower than control after 6months of storage. A diminution of both myofibrillar (MP) and sarcoplasmic (SP) proteins of high molecular weight was detected after 6months of the storage according to gel electrophoresis patterns. The 1.0% PE led to maintain colour intensity (C) and hue (h°) value. The results from sensory analyses revealed that PE addition to meatballs was effective on preventing rancid odour formation. Addition of both 0.5 and 1% PE in meatballs reduced lipid and protein oxidation and improved sensory scores. These results indicated that PE was effective on retarding lipid and protein oxidations.
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Affiliation(s)
- Sebahattin Serhat Turgut
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey.
| | - Fatma Işıkçı
- Ministry of Food, Agriculture and Livestock, Ankara, Turkey
| | - Ayla Soyer
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey
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22
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Singh P, Singh TP, Gandhi N. Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1261297] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Parminder Singh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Tarun pal Singh
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, India
| | - Neeraj Gandhi
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India
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23
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Nam KC, Kim HC, Cha J, Yim DG. The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage. Korean J Food Sci Anim Resour 2016; 36:626-634. [PMID: 27857538 PMCID: PMC5112425 DOI: 10.5851/kosfa.2016.36.5.626] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30℃ and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control (p<0.05). T3 (venison+green tea powder 1%) showed a lower aw than all other samples during storage for 10 and 20 d (p<0.05). Hunter’s color a* and b* values of T2 and T3 were lower than those of T1 and the control at day 0 (p<0.05). Saturated fatty acid was significantly higher in T1, while PUFA was higher in T2 and T3 (p<0.05). Overall sensory scores of venison jerky were lower than those of the control, except for T2, which had a similar color, flavor, saltiness and acceptability as the control. T2 and T3 showed a significant decrease in TPCs after storage for 20 d (p<0.05). The TBARS values of T3 jerky were lower than those of other jerky samples (p<0.05).
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Affiliation(s)
- Ki Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Hyun Cheul Kim
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Jusu Cha
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Dong Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea
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24
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Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.06.002] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Kęska P, Libera J, Stadnik J. Comparison of Antioxidant Activity of Protein Isolates Derived from Selected Dry-Cured Meat Products. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12933] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Paulina Kęska
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Lublin Poland
| | - Justyna Libera
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Lublin Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Lublin Poland
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26
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Pavelková A, Bobko M, Haščík P, Kačániová M, Tkáčová J. Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment. POTRAVINARSTVO 2016. [DOI: 10.5219/622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered. All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis L. oil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis L. essential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. The value of thiobarbituric acid (TBA) expressed as amount of malondialdehyde (MDA) in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1) compared to experimental groups A1 (0.060 mg.kg-1), A2 (0.052 mg.kg-1), A3 (0.042 mg.kg-1) and A4 (0.041 mg.kg-1) after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils is one of the possibilities increase shelf life of fresh chicken meat.
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27
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Kim JH, Ahn DU, Eun JB, Moon SH. Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat. Antioxidants (Basel) 2016; 5:antiox5030021. [PMID: 27384587 PMCID: PMC5039570 DOI: 10.3390/antiox5030021] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2016] [Revised: 06/22/2016] [Accepted: 06/24/2016] [Indexed: 11/16/2022] Open
Abstract
The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. An extraction experiment was carried out using the conventional solid–liquid methods, including ethanol and water as the extraction media at different temperatures and liquid/solid ratios. The antioxidant activity of extracts was tested for total phenolic compound (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2-thiobarbituric acid reactive substances (TBARS) using oil emulsion and raw/cooked meat systems. The DPPH radical scavenging activity of the ethanol extracts with heating (HEE) and without heating (CEE) were higher than that of the hot water extracts (WE). The highest DPPH value of HEE and CEE at 1000 ppm was 91.22% and 90.21%, respectively. In oil emulsion and raw/cooked systems, both the water and ethanol extracts had similar antioxidant effects to the positive control (BHA), but HEE and CEE extracts showed stronger antioxidant activities than WE extract. These results indicated that the ethanol extracts of coffee residue have a strong antioxidant activity and have the potential to be used as a natural antioxidant in meat.
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Affiliation(s)
- Ji-Hee Kim
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA.
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA.
| | - Jong Bang Eun
- Department of Food Science and Technology, Chonnam National University, Gwangju 500-757, Korea.
| | - Sun Hee Moon
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA.
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28
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Nowak A, Czyzowska A, Efenberger M, Krala L. Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products. Food Microbiol 2016; 59:142-9. [PMID: 27375255 DOI: 10.1016/j.fm.2016.06.004] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 05/24/2016] [Accepted: 06/06/2016] [Indexed: 11/26/2022]
Abstract
The objective of this study was to evaluate the possibility of using polyphenolic extracts from cherry and blackcurrant leaves as natural antimicrobial agents in meat products. The polyphenolic composition of the extracts was analyzed and their impact on the microbial quality, lipid oxidation, color, and sensory evaluation of pork sausages was studied. Polyphenolic extracts were obtained from leaves collected in September. The total polyphenolic content in sour cherry leaf extract was 1.5 times higher than that found in blackcurrant leaf extract. Analysis of the polyphenol profile of each extract revealed two major groups: phenolic acids and flavonoids, including epigallocatechin and glycosides of quercetin and kaempferol. After chilling the sausages for 14 and 28 days, the extracts caused significantly lower MDA generation, indicating an antioxidant effect. Color changes after 28 days of storage were perceptible in the case of all treatments, with and without polyphenols. The application of sour cherry and black currant leaf extracts increased the shelf life of vacuum-packed sausages. Both extracts enhanced the microbial quality of the pork sausages over 14 days of refrigerated storage. Sour cherry leaf polyphenols were more effective against almost all studied groups of microorganisms.
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Affiliation(s)
- Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland.
| | - Agata Czyzowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland
| | - Magdalena Efenberger
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland
| | - Lucjan Krala
- Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego 4/10, 90-924, Lodz, Poland
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29
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Wójciak KM, Dolatowski ZJ. Shelf Life of Organic Roast Pork Enriched with Acid Whey-Plant Extracts Combination. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12191] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Karolina M. Wójciak
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; 20-704 Lublin Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; 20-704 Lublin Poland
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30
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Kang SN. Ethanol Extracts from Mistletoe (Viscum album L.) Act as Natural Antioxidants and Antimicrobial Agents in Uncooked Pork Patties during Refrigerated Storage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:109-18. [PMID: 26732334 PMCID: PMC4698677 DOI: 10.5713/ajas.15.0253] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/20/2015] [Revised: 06/01/2015] [Accepted: 07/19/2015] [Indexed: 11/27/2022]
Abstract
The antioxidant potential of mistletoe (Viscum album L. var. coloratum Ohwi; VAL) extract in uncooked pork patties was evaluated. Three concentrations of VAL extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]) along with 0.02% ascorbic acid as a positive control (V) were added to ground pork and pork patties were prepared. Incorporation of VAL extract decreased (p<0.05) the pH of the pork patties throughout the storage time and reduced (p<0.01) the thiobarbituric acid reactive substance values after day 14 of storage. Total plate counts of the VAL extract-treated samples and V-treated samples were also significantly lower (p<0.01) than that of the control (C) throughout the storage period. In addition, odor scores of the VAL extract-treated patties were lower than those of the C- or V-treated samples on 3rd day of the storage period. These results demonstrated that the VAL extract acts as a natural antioxidant in uncooked pork products.
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Affiliation(s)
- Suk-Nam Kang
- Department of Animal Resource, Daegu University, Gyeongsan 660-758, Korea
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31
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Gallego MG, Gordon MH, Segovia FJ, Almajano MP. Caesalpinia decapetala Extracts as Inhibitors of Lipid Oxidation in Beef Patties. Molecules 2015; 20:13913-26. [PMID: 26263964 PMCID: PMC6332206 DOI: 10.3390/molecules200813913] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 07/13/2015] [Accepted: 07/24/2015] [Indexed: 11/17/2022] Open
Abstract
In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power (FRAP) assay and evaluated their potential as natural antioxidants for meat preservation by thiobarbituric acid reactive substance (TBARS) values, hexanal content, fatty acid composition and color parameters. These were tested periodically during 11 days of refrigerated storage. TBARS levels were significantly lower (p ≤ 0.05) in the samples containing plant extracts or BHT than in the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p ≤ 0.05) better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.
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Affiliation(s)
- Maria G Gallego
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - Michael H Gordon
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK.
| | - Francisco J Segovia
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - María P Almajano
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
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Bhat ZF, Kumar S, Kumar L. Effect of Ocimum sanctum Linn (Tulsi) on the oxidative stability and storage quality of chicken sausages. ACTA ACUST UNITED AC 2015. [DOI: 10.1108/nfs-01-2015-0002] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– The purpose of this paper was to explore the possibility of utilization of Ocimum sanctum Linn (Tulsi) leaf extract as a natural preservative in muscle foods. The products incorporated with Ocimum sanctum leaf extract were assessed for various oxidative stability and storage quality parameters.
Design/methodology/approach
– The Ocimum sanctum leaf extract was incorporated at 300 mg/kg level in the formulation. Chicken sausages incorporated with Ocimum sanctum leaf extract along with control samples were aerobically packaged in low-density polyethylene pouches and assessed for lipid oxidation, physicochemical, microbiological and sensory characteristics under refrigerated (4 ± 1°C) conditions.
Findings
– Ocimum sanctum leaf extract showed a significant (p
<
0.05) effect on the lipid stability, as the treated products exhibited significantly (p
<
0.05) lower thiobarbituric acid reactive substances (mg malonaldehyde/kg) and free fatty acid (% oleic acid) values in comparison to control. A significant (p
<
0.05) effect was also observed on the microbiological characteristics of the products, as the treated products showed significantly (p
<
0.05) lower values for total plate count, psychrophilic count and yeast and mould count. Significantly, (p
<
0.05) higher scores were also observed for various sensory parameters of the treated products.
Originality/value
– The paper has demonstrated the use of Ocimum sanctum leaf extract as a potential natural preservative, as it successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited as a natural preservative in muscle foods.
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Wagh RV, Chatli MK, Ruusunen M, Puolanne E, Ertbjerg P. Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:1178-86. [PMID: 26104527 PMCID: PMC4478487 DOI: 10.5713/ajas.14.0752] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Revised: 12/17/2014] [Accepted: 01/19/2015] [Indexed: 11/27/2022]
Abstract
Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek seed (FSE) and 0.10% Acacia catechu (ACE) were studied during 20 days of refrigerated aerobic storage. The SBT and ACE were identified as being the most effective antioxidants to retard lipid oxidation with the potency decreasing in the following order: SBT>ACE>GSE>GTE>FSE based on thiobarbituric acid reacting substances, peroxide value and free fatty acids. In all samples pH and aw decreased during storage period. The L* value of treated as well as control samples decreased over time while SBT and ACE exhibited an increased redness producing higher a* values than other treatments. However, GTE was more effective in increasing b* values than other treatments at the end of storage. The results suggest that functional plant-derived extracts can be valuable to the modification of frankfurter formulations for improved oxidative stability as well as quality characteristics.
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Affiliation(s)
- Rajesh V Wagh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Punjab, Ludhiana 141 004, India
| | - Manish K Chatli
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Punjab, Ludhiana 141 004, India
| | - Marita Ruusunen
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Punjab, Ludhiana 141 004, India
| | - Eero Puolanne
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Punjab, Ludhiana 141 004, India
| | - Per Ertbjerg
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Punjab, Ludhiana 141 004, India
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Kahraman T, Issa G, Bingol EB, Kahraman BB, Dumen E. Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets. Braz J Microbiol 2015; 46:591-9. [PMID: 26273279 PMCID: PMC4507556 DOI: 10.1590/s1517-838246220131201] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2013] [Accepted: 12/19/2014] [Indexed: 12/05/2022] Open
Abstract
The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes) in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activity and REO at 0.3%, 0.5% and 1.0% imparted unacceptable organoleptic properties, only REO at 0.2% was used to treat the poultry meat. The results showed that adding 0.2% REO to poultry fillets did not reduce the size of the population of S. Typhimurium and L. monocytogenes. However, REO treatment significantly decreased the L* (lightness) value and increased the a* (redness) value of stored fillets, and adding REO in combination with MAP reduced the level of lipid oxidation. In conclusion, in a suitable combination, REO can be applied to improve the quality of meat, but further studies should be conducted to determine the appropriate commercial level for different meat products.
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Affiliation(s)
- Tolga Kahraman
- Istanbul University, Department of Food Hygiene and
Technology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey, Department of Food Hygiene and Technology,
Faculty of Veterinary Medicine, Istanbul University, Istanbul,
Turkey
| | - Ghassan Issa
- Culinary Program, Avrupa Vocational School, Istanbul, Turkey, Culinary Program, Avrupa Vocational School,
Istanbul, Turkey
| | - Enver Baris Bingol
- Istanbul University, Department of Food Hygiene and
Technology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey, Department of Food Hygiene and Technology,
Faculty of Veterinary Medicine, Istanbul University, Istanbul,
Turkey
| | - Beren Basaran Kahraman
- Istanbul University, Department of Microbiology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey, Department of Microbiology, Faculty of
Veterinary Medicine, Istanbul University, Istanbul, Turkey
| | - Emek Dumen
- Istanbul University, Department of Food Hygiene and
Technology, Faculty of Veterinary Medicine, Istanbul University, Istanbul, Turkey, Department of Food Hygiene and Technology,
Faculty of Veterinary Medicine, Istanbul University, Istanbul,
Turkey
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35
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Kročko M, Ďurík M, Bučko O, Tkáčová J, Čanigová M, Ducková V. Effect of rosemary in combination with yeast extract on microbiology quality, oxidative stability and color of non-fermented cooked salami “Inovec”. POTRAVINARSTVO 2015. [DOI: 10.5219/464] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to determine antimicrobial and antioxidant effect of dried rosemary (1 g/kg) in combination with yeast extract 1 g/kg (1st experimental group) and 2 g/kg (2nd experimental group) in compare to control sample (without rosemary extract and treated with E316 and E621) in non-fermented heat-treated product Inovec salami. Inovec salami is a product produced all over the Slovakia. The similar product can be found in Polish (Polish salami) or in the Czech Republic (Vysocina salami). The samples were vacuum packaged and were kept at 4 °C for 30 days. Determination of psychrotrophic bacteria count (PBC), count of Enterobacteriaceae family (ETB), yeast and moulds, Lactobacillus spp. bacteria count (LAB) was done by cultivation methods. Oxidative stability was determined by TBARS value. Color spaces L*, a*, b* of Inovec salami was determined by CM 2600D spectrophotometer (Konica Minolta, Germany). It was found non-significant (p >0.05) color loss (decrease in redness) over time, and the treatments had a non-significant impact (p >0.05) on redness of the salami in compare to control sample. TBARS values of the rosemary treated cooked salami with different amount of yeasts extracts were significantly lower compare to control sample at the end of the shelf life. Also, lower value of TBARS was determined in salami with rosemary in combination with higher amount of yeast extract. The lowest count of PBC was determined in the second experimental group after 15 days. The rosemary extract in combination of yeast extract treatments were not able to influence the growth of the yeasts and moulds. It was found that rosemary extract in combination with yeast extract in the salami of the second experimental group after 15 days of storage significantly (p <0.05) decrease count of Lactobacillus bacteria.
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Carocho M, Barreira JCM, Antonio AL, Bento A, Morales P, Ferreira ICFR. The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500018] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Márcio Carocho
- Mountain Research Center (CIMO); ESA; Polytechnic Institute of Bragança; Bragança Portugal
- Department of Bromatology II; Faculty of Pharmacy; Complutense University of Madrid; Madrid Spain
| | - João C. M. Barreira
- Mountain Research Center (CIMO); ESA; Polytechnic Institute of Bragança; Bragança Portugal
- REQUIMTE/Department of Chemical Sciences; Faculty of Pharmacy; University of Oporto; Oporto Portugal
| | - Amilcar L. Antonio
- Mountain Research Center (CIMO); ESA; Polytechnic Institute of Bragança; Bragança Portugal
| | - Albino Bento
- Mountain Research Center (CIMO); ESA; Polytechnic Institute of Bragança; Bragança Portugal
| | - Patricia Morales
- Department of Bromatology II; Faculty of Pharmacy; Complutense University of Madrid; Madrid Spain
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37
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Ranucci D, Beghelli D, Trabalza-Marinucci M, Branciari R, Forte C, Olivieri O, Badillo Pazmay G, Cavallucci C, Acuti G. Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits. Meat Sci 2015; 100:319-26. [DOI: 10.1016/j.meatsci.2014.09.149] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 09/24/2014] [Accepted: 09/25/2014] [Indexed: 01/28/2023]
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38
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Siewe FB, Mbougueng PD, Tatsadjieu LN, Noumo TN, Mbofung CMF. The Potential Application of <i>Syzygium aromaticum</i> and <i>Cymbopogon citratus</i> Essential Oils as Natural Preservatives of Beef Patties. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.63038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Azizkhani M, Tooryan F. Antioxidant and Antimicrobial Activities of Rosemary Extract, Mint Extract and a Mixture of Tocopherols in Beef Sausage during Storage at 4C. J Food Saf 2014. [DOI: 10.1111/jfs.12166] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Maryam Azizkhani
- Department of Food Hygiene; Faculty of Veterinary Medicine; Amol University of Special Modern Technologies; Amol 46168-49767 Iran
| | - Fahimeh Tooryan
- Department of Food Hygiene; Faculty of Veterinary Medicine; Amol University of Special Modern Technologies; Amol 46168-49767 Iran
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40
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Krishnan KR, Babuskin S, Babu PAS, Fayidh MA, Sabina K, Archana G, Sivarajan M, Sukumar M. Bio protection and preservation of raw beef meat using pungent aromatic plant substances. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2456-2463. [PMID: 24425618 DOI: 10.1002/jsfa.6580] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2013] [Revised: 12/03/2013] [Accepted: 01/15/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND This study examined the effectiveness of three individual spice (clove, cinnamon and oregano) extracts and their combinations in raw beef meat during refrigerated storage. Meat samples were monitored for microbiological (total viable count, Enterobacteriaceae, lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas spp.) and physicochemical (pH, colour and thiobarbituric acid-reactive substances (TBARS)) attributes. RESULTS Samples treated with the combination of all three spice extracts showed lower bacterial counts and better L*, a* and b* values among treated samples during the storage period. Positive and negative control samples had the highest TBARS values at the end of the storage period. With the addition of spice extracts, TBARS values in raw beef samples were retarded effectively (P < 0.05) compared with control samples, especially when the combination of all three spice extracts was used. CONCLUSION The results of this study show that spice extracts were effective in inhibiting the growth of microbial populations and retarding lipid oxidation during refrigerated storage (4 °C) of raw beef meat. They also suggest that combinations of these extracts may have potential as natural preservatives in raw meat products.
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41
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Shah MA, Bosco SJD, Mir SA. Plant extracts as natural antioxidants in meat and meat products. Meat Sci 2014; 98:21-33. [DOI: 10.1016/j.meatsci.2014.03.020] [Citation(s) in RCA: 272] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Revised: 02/14/2014] [Accepted: 03/28/2014] [Indexed: 12/22/2022]
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42
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Lee HJ, Choi YJ, Choi YI, Lee JJ. Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage. Korean J Food Sci Anim Resour 2014; 34:533-42. [PMID: 26761292 PMCID: PMC4662158 DOI: 10.5851/kosfa.2014.34.4.533] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 07/29/2014] [Accepted: 08/04/2014] [Indexed: 11/16/2022] Open
Abstract
This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The IC50 value of DPPH hydroxyl scavenging of LBE was 132 μg/mL. The hamburger patties were prepared by 0% (N), 0.1% (L1), 0.5% (L2), and 1.0% (L3) of the lemon balm powder. The addition of lemon balm powder increased the chewiness value, but did not affect the hardness, cohesiveness, and springiness values. Lemon balm powder had positive effects on sensory evaluation of patties. The pH of all patties decreased with longer storage period. 2-Thiobarbituric acid value, volatile basic nitrogen content, and the total microbial counts of hamburger patties in the L3 group were lower, compared to those of the normal (N group). In conclusion, the L3 group had significantly delayed lipid peroxidation compared to other treatment groups. However, the addition of lemon balm powder into patties showed no significantly influence on proximate composition, calorie contents, water holding capacity and cooking loss of patties. Therefore, lemon balm might be a useful natural antioxidant additive in meat products.
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Affiliation(s)
- Hyun-Joo Lee
- Department of Nutrition and Culinary Science, Hankyong National University, Ansung 56-749, Korea
| | | | - Yang-Il Choi
- Department of Animal Science, Chungbuk National University, Cheongju 361-763, Korea
| | - Jae-Joon Lee
- Corresponding author: Jae-Joon Lee, Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea. Tel: +82-62-230-7722, Fax: +82-62-225-7726, E-mail:
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43
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Active and intelligent packaging systems for a modern society. Meat Sci 2014; 98:404-19. [PMID: 25034453 DOI: 10.1016/j.meatsci.2014.06.031] [Citation(s) in RCA: 228] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 01/31/2023]
Abstract
Active and intelligent packaging systems are continuously evolving in response to growing challenges from a modern society. This article reviews: (1) the different categories of active and intelligent packaging concepts and currently available commercial applications, (2) latest packaging research trends and innovations, and (3) the growth perspectives of the active and intelligent packaging market. Active packaging aiming at extending shelf life or improving safety while maintaining quality is progressing towards the incorporation of natural active agents into more sustainable packaging materials. Intelligent packaging systems which monitor the condition of the packed food or its environment are progressing towards more cost-effective, convenient and integrated systems to provide innovative packaging solutions. Market growth is expected for active packaging with leading shares for moisture absorbers, oxygen scavengers, microwave susceptors and antimicrobial packaging. The market for intelligent packaging is also promising with strong gains for time-temperature indicator labels and advancements in the integration of intelligent concepts into packaging materials.
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44
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Kodal Coşkun B, Çalikoğlu E, Karagöz Emiroğlu Z, Candoğan K. Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12089] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Betül Kodal Coşkun
- Ministry of Food, Agriculture and Livestock; Provincial Control Laboratory; Ankara Turkey
| | - Eda Çalikoğlu
- Ministry of Food, Agriculture and Livestock; General Directorate of Agricultural Research and Policies; Ankara 06171 Turkey
| | - Zehra Karagöz Emiroğlu
- Ministry of Food, Agriculture and Livestock; General Directorate of Food and Control; Ankara Turkey
| | - Kezban Candoğan
- Department of Food Engineering, Faculty of Engineering; Ankara University; Ankara Turkey
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45
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Sariçoban C, Yilmaz MT. Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties. Poult Sci 2014; 93:456-63. [PMID: 24570469 DOI: 10.3382/ps.2013-03477] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
In this study, effects of thyme/cumin essential oils (EO) and butylated hydroxyl anisole (BHA)/butylated hydroxyl toluene (BHT) on physicochemical properties and storage stability of chicken patties were compared in different storage periods (0, 3, 7, 14, 21, and 28 d). It was found that there were significant (P < 0.05) differences between physicochemical properties of patty samples treated with EO and the synthetic antioxidants. The EO showed similar performance to those of BHA and BHT in limiting TBARS values of chicken patty samples. Similarity in performance was also the case for microbial stability (total aerobic mesophilic, psychrotrophic, lactic acid, and coliform bacteria as well as molds and yeasts); namely, their effects were significant (P < 0.05). Effect of thyme EO was significant (P < 0.05) and remarkable, not allowing any coliform bacteria to grow in the samples. Given that EO were obtained from natural sources, the data suggested that the EO might be more useful than their synthetic counterparts, BHA and BHT, as additives for chicken patties to maintain oxidative/microbial stability and increase shelf life.
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Affiliation(s)
- Cemalettin Sariçoban
- Selcuk University, Agriculture Faculty, Department of Food Engineering, 42075, Konya, Turkey
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46
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Önay-Uçar E, Arda N, Pekmez M, Yılmaz AM, Böke-Sarıkahya N, Kırmızıgül S, Yalçın AS. Comparison of antioxidant capacity, protein profile and carbohydrate content of whey protein fractions. Food Chem 2014; 150:34-40. [DOI: 10.1016/j.foodchem.2013.10.119] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2013] [Revised: 09/28/2013] [Accepted: 10/22/2013] [Indexed: 10/26/2022]
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47
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Wójciak KM, Karwowska M, Dolatowski ZJ. Use of acid whey and mustard seed to replace nitrites during cooked sausage production. Meat Sci 2014; 96:750-6. [DOI: 10.1016/j.meatsci.2013.09.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2013] [Revised: 07/30/2013] [Accepted: 09/03/2013] [Indexed: 02/05/2023]
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48
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Reihani SFS, Tan TC, Huda N, Easa AM. Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus). Food Chem 2014; 155:17-23. [PMID: 24594148 DOI: 10.1016/j.foodchem.2014.01.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2013] [Revised: 12/09/2013] [Accepted: 01/13/2014] [Indexed: 10/25/2022]
Abstract
In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at -18°C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characteristics of the beef patties were compared between those incorporated with UREX, GTE and the control (pure beef patty). Incorporation of UREX or GTE at 500 mg/kg into beef patties reduced the extent of lipid oxidation significantly (P<0.05). UREX showed a strong lipid oxidation inhibitory effect, comparable with GTE. In addition, a significant improvement (P<0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P>0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties.
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Affiliation(s)
- S F S Reihani
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Nurul Huda
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
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49
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Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork. Meat Sci 2013; 95:542-8. [DOI: 10.1016/j.meatsci.2013.05.037] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2012] [Revised: 04/09/2013] [Accepted: 05/27/2013] [Indexed: 11/22/2022]
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50
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Emir Çoban Ö, Pelin Can Ö. The Effect of Active Packaging Film Containing Rosemary Extract on the Quality of Smoked Rainbow Trout (Oncorhynchus mykiss). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2011.652766] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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