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Dragoev SG. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health. Foods 2024; 13:797. [PMID: 38472909 DOI: 10.3390/foods13050797] [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: 01/14/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024] Open
Abstract
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
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Affiliation(s)
- Stefan G Dragoev
- Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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Mishra PK, Kakatkar AS, Kamal Gautam R, Kumar V, Debbarma A, Chatterjee S. Effect of ajwain (Trachyspermum ammi) extract and gamma irradiation on the shelf-life extension of rohu (Labeo rohita) and seer (Scomberomorus guttatus) fish steaks during chilled storage. Food Res Int 2023; 163:112149. [PMID: 36596101 DOI: 10.1016/j.foodres.2022.112149] [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: 06/17/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022]
Abstract
Fishes are highly perishable, mainly stored and transported under frozen condition; however, they are mainly preferred as fresh or in chilled form for consumption because frozen storage compromises the texture quality and other sensory attributes. Shelf-life enhancement of rohu and seer fish steaks was studied using combination of ajwain extract (various concentrations) and γ-irradiation (various doses) under chilled storage (4 °C). These were analyzed periodically by microbiological, sensory, color and biochemical analyses during storage. Gas chromatography - mass spectrometry (GC-MS) analysis showed thymol as major component. High performance liquid chromatography (HPLC) analysis showed the presence of nine phenolic compounds including thymol in ajwain extract. The best result was achieved when samples were dipped in 10 % ajwain extract with 2 kGy gamma irradiation dose. An extended shelf-life of 5 and 10 days in case of rohu and seer fish steaks were attained respectively using this combination. These results were confirmed by microbial, biochemical and sensory analyses. The present study thus promises potential application of the above protocol in fishery industry for good quality of fish and commercial benefits.
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Affiliation(s)
- Prashant K Mishra
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India; Homi Bhabha National Institute, Anushakti Nagar, Mumbai 400094, India.
| | - Aarti S Kakatkar
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.
| | - Raj Kamal Gautam
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.
| | - Vivekanand Kumar
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India; Homi Bhabha National Institute, Anushakti Nagar, Mumbai 400094, India.
| | - Ashika Debbarma
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.
| | - Suchandra Chatterjee
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India; Homi Bhabha National Institute, Anushakti Nagar, Mumbai 400094, India.
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Jyotirmayee B, Mahalik G. A review on selected pharmacological activities of Curcuma longa L. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2082464] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- B Jyotirmayee
- Department of Botany, School of Applied Sciences, Centurion University of Technology and Management, Odisha, India
| | - Gyanranjan Mahalik
- Department of Botany, School of Applied Sciences, Centurion University of Technology and Management, Odisha, India
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Wu H, Richards MP, Undeland I. Lipid oxidation and antioxidant delivery systems in muscle food. Compr Rev Food Sci Food Saf 2022; 21:1275-1299. [PMID: 35080797 DOI: 10.1111/1541-4337.12890] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/24/2021] [Accepted: 11/06/2021] [Indexed: 12/12/2022]
Abstract
Lipid oxidation accelerates quality deterioration in muscle-based foods (fish, red meat, and poultry), resulting in off-odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off-flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross-processing with nonmuscle antioxidant-containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant-containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Mark P Richards
- Meat Science and Animal Biologics Discovery Program, Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
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Wei P, Zhu K, Cao J, Lin X, Shen X, Duan Z, Li C. Relationship between Micromolecules and Quality Changes of Tilapia Fillets after Partial Freezing Treatment with Polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8213-8226. [PMID: 34264653 DOI: 10.1021/acs.jafc.1c02035] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The study investigated the main characteristic micromolecular changes in tilapia fillets after partial freezing treatment with polyphenols by ultrahigh-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS) analysis. A total of 2121 metabolite ion features were identified. The result suggested that procyanidin treatment increased the sweet, salty, and thick peptides' contents and suppressed the formation of bitter peptides. The levels of cis-4-octenedioic acid, 2-amino-heptanoic acid, indoleacrylic acid, and 2-amino-3-methyl-1-butanol in polyphenol treatments were significantly lower compared to those in the control group (P < 0.05), which delayed the formation of micromolecule of acids and alcohols associated with spoilage and inhibited the protein and lipid oxidation and degradation. Polyphenol treatments suppressed the formation of biogenic amines (lower levels of spermidine and 1-naphthylacetylspermine) and reduced fillet quality deterioration. It provided critical novel insights into the understanding of the molecular mechanism for inhibiting the quality deterioration of fillets treated with polyphenols during storage.
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Affiliation(s)
- Peiyu Wei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xiangdong Lin
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhenhua Duan
- Institute of Food Science and Engineering, Hezhou University, Hezhou 542899, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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SIMBINE EO, RODRIGUES LDC, BURBARELLI MFDC, FÁVARO-TRINDADE CS, VIEGAS EMM, ENKE DBS, LAPA-GUIMARÃES J. Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.46420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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The influence of dietary Motore™ supplement on antioxidant status to Aeromonas hydrophila infection in Rhamdia quelen. Microb Pathog 2021; 154:104871. [PMID: 33771632 DOI: 10.1016/j.micpath.2021.104871] [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: 12/04/2020] [Revised: 03/18/2021] [Accepted: 03/19/2021] [Indexed: 11/22/2022]
Abstract
This study points to evaluate the effects of pre-treatment with standardized dry extract of Curcuma longa (Motore™) added to the diet (0; 250; 500; and 750 mg/kg) on oxidative stress parameters, longevity, and therapeutic success in Rhamdia quelen experimentally infected with Aeromonas hydrophila (MF 372510). After treatment, the liver and kidney were collected to determine non-enzymatic oxidative parameters such as the formation of thiobarbituric acid reactive substances (TBARS), non-protein thiols (NPSH), and quantification of reactive oxygen species (ROS) levels. Also, two enzymatic antioxidant parameters were evaluated: superoxide dismutase (SOD) and catalase (CAT) activities. The results showed an increase of ROS and TBARS levels, a depletion in NPSH, and a decrease of SOD and CAT activities in infected fish compared to control. The highest Motore™ dose minimized the deleterious effect of A. hydrophila infection improving longevity, oxidative status, and survival rate. The addition of 750 mg Motore™/kg feed is recommended for silver catfish in fish farming. Serious economic losses in Rhamdia quelen culture caused by Aeromonas hydrophila infections can be prevented by the addition of Motore™ to the diet.
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Ceylan Z, Meral R, Kose S, Sengor G, Akinay Y, Durmus M, Ucar Y. Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109965] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Wei P, Zhu K, Cao J, Dong Y, Li M, Shen X, Duan Z, Li C. The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols. Food Chem 2020; 335:127647. [PMID: 32739816 DOI: 10.1016/j.foodchem.2020.127647] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 07/05/2020] [Accepted: 07/19/2020] [Indexed: 01/16/2023]
Abstract
The inhibition mechanism of the texture deterioration of tilapia fillets after treatment with polyphenols during partial freezing for 49 days was studied. Carnosic acid (CA), procyanidin (PA), quercetin (QE), and resveratrol (RSV) treatments had significantly higher hardness values (over 230 g) than the control group (183 g) on day 49 (P < 0.05). Polyphenol treatments were effective in delaying the protein degradation, lipid oxidation and spoilage microbe growth. Moreover, the kinetic model showed that the predicted shelf life of tilapia fillets treated with PA (102 d) was extended by 25 d compared to the control group (77 d). It was the proposed possible mechanism that polyphenols comprehensively maintained the protein conformation (increased hydrogen bonds and decreased disulfide bonds) and retarded protein denaturation and degradation, protecting the texture of the fillets. Therefore, polyphenols can be used to maintain texture and extend the shelf life of tilapia fillets during partial freezing.
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Affiliation(s)
- Peiyu Wei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yue Dong
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Mengzhe Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zhenhua Duan
- Institute of Food Science and Engineering, Hezhou University, Hezhou 542899, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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Serpa Guerra AM, Gómez Hoyos C, Velásquez-Cock JA, Vélez Acosta L, Gañán Rojo P, Velásquez Giraldo AM, Zuluaga Gallego R. The nanotech potential of turmeric ( Curcuma longa L.) in food technology: A review. Crit Rev Food Sci Nutr 2019; 60:1842-1854. [PMID: 31017458 DOI: 10.1080/10408398.2019.1604490] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
New trends in food are emerging in response to consumer awareness of the relationship between food and health, which has triggered the need to generate new alternatives that meet the expectations of the market. Revolutionary fields such as nanotechnology have been used for the encapsulation of nutritional ingredients and have great potential for the management of food additives derived from fruits and plant species. Turmeric, a spice that has been used as a dyeing agent, is recognized for its properties in Ayurveda medicine. This article aims to provide an overview of the characteristics of turmeric as an ingredient for the food industry, including its properties as a coloring agent, antioxidant, and functional ingredient. This article also highlights the potential of nanotechnology to enhance these properties of turmeric and increase the possibilities for the application of its components, such as cellulose and starch, in the development of nanostructures for food development.
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Affiliation(s)
- Angélica M Serpa Guerra
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellín, Colombia
| | - Catalina Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Medellín, Colombia
| | | | - Lina Vélez Acosta
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellín, Colombia
| | - Piedad Gañán Rojo
- Facultad de Ingeniería Química, Universidad Pontificia Bolivariana, Medellín, Colombia
| | | | - Robin Zuluaga Gallego
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Medellín, Colombia
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