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Günaydın S, Çetin N, Sağlam C, Karaman K. Change of bioactive properties, spectral reflectance, and color characteristics of European cranberry (Viburnum opulus L.) juice as affected by foam mat drying technique. Sci Rep 2024; 14:22974. [PMID: 39363007 PMCID: PMC11449938 DOI: 10.1038/s41598-024-74541-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Accepted: 09/26/2024] [Indexed: 10/05/2024] Open
Abstract
The European cranberry bush, known for its health benefits, can only be consumed through fermentation. This study aimed to develop a fruit leather made from European cranberry bush using quince seed gel and the foam drying method. For this purpose, quince seed gel was added to European cranberry juice to increase consistency. Then, European cranberry fruit leather was obtained by drying at 70, 80, and 90 °C air temperatures using foam mat drying technology. Spectral reflectance, color, drying kinetics, anthocyanin, ascorbic acid, and total phenolic content, antiradical activity, and macro-micronutrient concentrations of the resulting fruit pulp were investigated. The foam mat drying process at 90 °C had the greatest values of ascorbic acid (0.996 mg g- 1), anthocyanin (275.9 mg kg- 1), DPPH (47.77%), and ABTS.+ (68.76 µg TE g- 1). In addition, the highest value of total phenolic content (37.75 mg g- 1) was obtained in the foam mat drying process at 80 °C. The highest concentration of P, Na, Mg, K, Ca, and Mn in fruit leather was obtained at 70 °C, and the highest concentration of S, Cu, and Zn was obtained at 90 °C. The lowest spectral reflectance values were measured at 90 °C. In conclusion, the present study explored the fact that adding quince seed gel, extremely rich in biochemical content, significantly enhanced the bioactivity properties of European cranberry bush fruit leather.
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Affiliation(s)
- Seda Günaydın
- Department of Biosystems Engineering, Faculty of Agriculture, Erciyes University, Kayseri, Türkiye.
| | - Necati Çetin
- Department of Agricultural Machinery and Technologies Engineering, Faculty of Agriculture, Ankara University, Ankara, Türkiye
| | - Cevdet Sağlam
- Department of Biosystems Engineering, Faculty of Agriculture, Erciyes University, Kayseri, Türkiye
| | - Kevser Karaman
- Department of Agricultural Biotechnology, Faculty of Agriculture, Erciyes University, Kayseri, Türkiye
- Genome Cell Center, Erciyes University, Kayseri, Türkiye
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2
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Qian C, Jiang Y, Sun Y, Yin X, Zhang M, Kan J, Liu J, Xiao L, Jin C, Qi X, Yang W. Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods. Foods 2023; 12:foods12102012. [PMID: 37238831 DOI: 10.3390/foods12102012] [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: 03/21/2023] [Revised: 04/24/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor components, such as flavor amino acids, nucleotides and their taste character in lotus roots, were determined by liquid chromatography and electronic tongue. The amino acids and nucleotide contents of fresh lotus root were 20.9 and 0.07 μg/kg, respectively. The content of flavor substances in lotus roots decreased obviously, and the texture characteristics decreased after boiling and steaming. After deep-frying for 2 min, the free amino acids and nucleotide contents of lotus root were 32.09 and 0.85 μg/kg, respectively, which were the highest in all cooking methods. The contents of volatile flavor components and their smell character in lotus roots were determined by GC-MS and electronic nose. There were 58 kinds of flavor compounds identified in fresh lotus root, mainly alcohols, esters and olefins. The total amount of volatile flavor compounds decreased, and new compounds, such as benzene derivatives, were produced in lotus roots after boiling and steaming. After deep-frying, the content of volatile flavor compounds in lotus root increased significantly, especially the aldehyde volatile flavor compounds. The production of pyran, pyrazine and pyridine volatile flavor compounds made the lotus root flavor unique and delicious. The taste and smell character of lotus roots before and after cooking were effectively separated by an electronic tongue, nose and PCA analysis; the results suggested the boiled lotus root exhibited the most natural and characteristic taste and smell among the four groups.
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Affiliation(s)
- Chunlu Qian
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Yaying Jiang
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Yan Sun
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaodong Yin
- Huaiyin Institute of Agricultural Sciences in Xuhuai Area of Jiangsu, Huaian 223001, China
| | - Man Zhang
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Juan Kan
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jun Liu
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Lixia Xiao
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Changhai Jin
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaohua Qi
- Department of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou 225009, China
| | - Wenfei Yang
- Huaiyin Institute of Agricultural Sciences in Xuhuai Area of Jiangsu, Huaian 223001, China
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3
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Qiu ZZ, Chin KB. Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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Velázquez L, Quiñones J, Inostroza K, Sepúlveda G, Díaz R, Scheuermann E, Domínguez R, Lorenzo JM, Velásquez C, Sepúlveda N. Maqui ( Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties. Antioxidants (Basel) 2022; 11:antiox11071405. [PMID: 35883896 PMCID: PMC9312050 DOI: 10.3390/antiox11071405] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 06/30/2022] [Accepted: 07/11/2022] [Indexed: 11/16/2022] Open
Abstract
Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50−5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels.
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Affiliation(s)
- Lidiana Velázquez
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile
| | - John Quiñones
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
| | - Karla Inostroza
- Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780000, Chile;
| | - Gastón Sepúlveda
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile
| | - Rommy Díaz
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
| | - Erick Scheuermann
- Departamento de Ingeniería Química, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4780000, Chile;
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
- Correspondence: (J.M.L.); (N.S.)
| | - Carla Velásquez
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile
| | - Néstor Sepúlveda
- Centro de Tecnología e Innovación de la Carne (CTI-Carne), Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile; (L.V.); (J.Q.); (G.S.); (R.D.); (C.V.)
- Correspondence: (J.M.L.); (N.S.)
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5
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Awad AM, Kumar P, Ismail‐Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Overview of plant extracts as natural preservatives in meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16796] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Pavan Kumar
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Livestock Products Technology College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University Ludhiana India
| | - Mohammad Rashedi Ismail‐Fitry
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia UPM Serdang Malaysia
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Awis Qurni Sazili
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
- Halal Product Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
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6
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Zhu Z, Zhong B, Yang Z, Zhao W, Shi L, Aziz A, Rauf A, Aljohani AS, Alhumaydhi FA, Suleria HAR. LC-ESI-QTOF-MS/MS Characterization and Estimation of the Antioxidant Potential of Phenolic Compounds from Different Parts of the Lotus ( Nelumbo nucifera) Seed and Rhizome. ACS OMEGA 2022; 7:14630-14642. [PMID: 35557671 PMCID: PMC9088796 DOI: 10.1021/acsomega.1c07018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 04/08/2022] [Indexed: 06/01/2023]
Abstract
Edible lotus (Nelumbo nucifera G.) is widely consumed in Asian countries and treated as a functional food and traditional medicinal herb due to its abundant bioactive compounds. Lotus rhizome peels, rhizome knots, and seed embryos are important byproducts and processing waste of edible lotus (Nelumbo nucifera G.) with commercial significance. Nevertheless, the comprehensive phenolic profiling of different parts of lotus is still scarce. Thus, this study aimed to review the phenolic contents and antioxidant potential in lotus seeds (embryo and cotyledon) and rhizomes (peel, knot, and pulp) grown in Australia. In the phenolic content and antioxidant potential estimation assays by comparing to the corresponding reference standards, the lotus seed embryo exhibited the highest total phenolic content (10.77 ± 0.66 mg GAE/gf.w.), total flavonoid content (1.61 ± 0.03 mg QE/gf.w.), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (9.66 ± 0.10 mg AAE/gf.w.), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity (14.35 ± 0.20 mg AAE/gf.w.), and total antioxidant capacity (6.46 ± 0.30 mg AAE/g), while the highest value of ferric ion reducing antioxidant power (FRAP) activity and total tannin content was present in the lotus rhizome knot (2.30 ± 0.13 mg AAE/gf.w.). A total of 86 phenolic compounds were identified in five parts of lotus by liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS), including phenolic acids (20), flavonoids (51), lignans (3), stilbenes (2), and other polyphenols (10). The most phenolic compounds, reaching up to 68%, were present in the lotus seed embryo (59). Furthermore, the lotus rhizome peel and lotus seed embryo exhibit significantly higher contents of selected polyphenols than other lotus parts according to high-performance liquid chromatography (HPLC) quantification analysis. The results highlighted that byproducts and processing waste of edible lotus are rich sources of phenolic compounds, which may be good candidates for further exploitation and utilization in food, animal feeding, and pharmaceutical industries.
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Affiliation(s)
- Zihan Zhu
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Biming Zhong
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
- CAS
Key Laboratory of Quantitative Engineering Biology, Synthetic Biochemistry
Center, Shenzhen Institute of Synthetic
Biology, Shenzhen Institute of Advanced Technology, Chinese Academy
of Sciences, Shenzhen 518055, China
| | - Zihong Yang
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Wanrong Zhao
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Linghong Shi
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Ahsan Aziz
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Abdur Rauf
- Department
of Chemistry, University of Swabi, Swabi, Anbar-23561 KPK, Pakistan
| | - Abdullah S.M. Aljohani
- Department
of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 52571, Saudi Arabia
| | - Fahad A. Alhumaydhi
- Department
of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah 52571, Saudi Arabia
| | - Hafiz Ansar Rasul Suleria
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
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7
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Qiu ZZ, Chin KB. Effects of lotus rhizome root powder made by different levels and drying methods on the physicochemical properties and antioxidant activity of regular‐fat model sausages. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15595] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhuang Zhuang Qiu
- Department of Animal Science Chonnam National University Gwangju Gwangju 61186 South Korea
| | - Koo Bok Chin
- Department of Animal Science Chonnam National University Gwangju Gwangju 61186 South Korea
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8
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Zhou Y, Li B, Wang L. Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering Jilin University Changchun People’s Republic of China
| | - Bin Li
- College of Food Science and Engineering Jilin University Changchun People’s Republic of China
| | - Lu Wang
- College of Food Science and Engineering Jilin University Changchun People’s Republic of China
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9
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Saeed SMG, Ayesha R, Ali SA, Ali R, Ahmed R. Lotus root (
Nelumbo nucifera Gaertn
) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Rida Ayesha
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Syed Arsalan Ali
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Rashida Ali
- Department of Food Science & Technology University of Karachi Karachi Pakistan
- Department of Food Science & Technology Jinnah Women University Karachi Pakistan
- English Biscuit Manufacturers (Pvt.) Limited Korangi Industrial Area Karachi Pakistan
| | - Rahil Ahmed
- English Biscuit Manufacturers (Pvt.) Limited Korangi Industrial Area Karachi Pakistan
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10
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Optimized Extraction Method for Kleeb Bua Daeng Formula with the Aid of the Experimental Design. J CHEM-NY 2021. [DOI: 10.1155/2021/1457729] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Kleeb Bua Daeng formula is one of the popular remedies sold in Chao Phya Abhaibhubejhr Hospital, Thailand. This formula contains Piper nigrum L., Nelumbo nucifera Gaertn., and Centella asiatica L. as active components. Owing to getting the highest content of its phytochemical compounds, the conditions of solvent extraction for this formula were optimized. The type of solvent, number of extraction times, and ratio between the material and solvent were varied in this study using the Box–Behnken design. The important phytochemical constituents (total phenolics, flavonoids, carotenoids, and anthocyanins) were also determined. From the result of this study, it was found that the highest content of each total active compound was obtained from different conditions such as the optimal extraction condition of phenolic content was obtained using methanol as solvent, one time of extraction, and the ratio of powder and solvent was 1 : 6. Thus, the variation of solvent extraction condition could affect the phytochemical content. Further studies about the herbal formula involving the extraction process should concern the variation of extraction conditions to get the highest content of the active compound.
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Wang Z, Cheng Y, Zeng M, Wang Z, Qin F, Wang Y, Chen J, He Z. Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its Phytoconstituents, health benefits and food industry applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products. Antioxidants (Basel) 2021; 10:antiox10020181. [PMID: 33513904 PMCID: PMC7912489 DOI: 10.3390/antiox10020181] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/21/2021] [Accepted: 01/23/2021] [Indexed: 12/23/2022] Open
Abstract
Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones and conventional techniques, in order to avoid harm to the environment, operator, and consumer health. In addition, the recycling of co-products from the processing of these plant materials allow us to obtain valuable BACs from under-exploited materials, contributing to the revalorization of these wastes. The resulting extracts allow us to maintain the quality of meat products, exhibiting similar or better antioxidant properties compared to those shown by synthetic ones. Their incorporation in fresh meat products would maintain the oxidative stability, stabilizing colour parameters, decreasing the formation of metmyoglobin, lipid, and protein oxidation and the generation of lipid-derived volatile compounds, without affecting sensory attributes. In addition, these novel ingredients contribute to improve both technological and functional characteristics, thus diversifying the offer of so-called “wellness foods”. In this review, the application of plant extracts as natural antioxidants in several fresh meat products is presented, showing their efficacy as scavenging radicals and imparting additional health benefits.
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Li W, Zhang X, He Z, Chen Y, Li Z, Meng T, Li Y, Cao Y. In vitro and in vivo antioxidant activity of eucalyptus leaf polyphenols extract and its effect on chicken meat quality and cecum microbiota. Food Res Int 2020; 136:109302. [PMID: 32846514 DOI: 10.1016/j.foodres.2020.109302] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 05/06/2020] [Accepted: 05/07/2020] [Indexed: 01/17/2023]
Abstract
While eucalyptus leaf polyphenols extract (EPE) has been evaluated for its various bioactivities, few studies thus far have focused on its systemic antioxidant activity or its effects in chickens in relation to meat quality or the intestinal microbiome. Therefore, the goal of this study was to investigate the antioxidant activity of EPE in vitro and in vivo, and to evaluate its effect on chicken meat quality and cecum microbiota. In this study, EPE scavenged DPPH free radical, ABTS free radical, and superoxide radical, and showed strong reducing power in chemical-based assay. EPE protected RAW264.7 cells from H2O2-induced oxidative damage by improving total superoxide dismutase (T-SOD) activity, catalase (CAT) activity and glutathione (GSH) content, decreasing malondialdehyde (MDA) content. Additionally, EPE dietary supplementation was found to increase chicken meat antioxidant levels and quality. Furthermore, chickens fed a diet supplemented with EPE had differentially changed cecal microbial compositions when compared to controls. EPE supplementation notably improved the α-diversity of the cecum. The Firmicutes/Bacteroidetes ratio and the relative abundance of Verrucomicrobia at the phylum level were clearly enhanced in the cecum with EPE supplementation (p < 0.05), with the relative abundance of Subdivision 5 genera incertae sedis and Aminivibrio enriched at genus level (p < 0.05). Therefore, these findings indicate that EPE is a good source of natural antioxidants and could be used as antioxidant supplements in animal feed and other foods, contributing to gut health improvement.
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Affiliation(s)
- Wei Li
- College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Research Center for Engineering Technology in Bioactive Natural Products, Guangzhou 510642, China
| | - Xiaoying Zhang
- College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Research Center for Engineering Technology in Bioactive Natural Products, Guangzhou 510642, China
| | - Zeqi He
- College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Research Center for Engineering Technology in Bioactive Natural Products, Guangzhou 510642, China
| | - Yunjiao Chen
- College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Research Center for Engineering Technology in Bioactive Natural Products, Guangzhou 510642, China
| | - Ziyin Li
- Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou, Guangdong Province, China
| | - Tianmeng Meng
- College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Research Center for Engineering Technology in Bioactive Natural Products, Guangzhou 510642, China
| | - Yifeng Li
- College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Research Center for Engineering Technology in Bioactive Natural Products, Guangzhou 510642, China
| | - Yong Cao
- College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangdong Research Center for Engineering Technology in Bioactive Natural Products, Guangzhou 510642, China.
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Tran TTT, Ton NMN, Nguyen TT, Le VVM, Sajeev D, Schilling MW, Dinh TTN. Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage. Meat Sci 2020; 165:108106. [PMID: 32193047 DOI: 10.1016/j.meatsci.2020.108106] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 02/29/2020] [Accepted: 03/01/2020] [Indexed: 01/07/2023]
Abstract
The current study was conducted to determine the antioxidant efficacy of guava leaf extract (3000 to 6000 ppm on fat basis) in fresh pork sausage, compared with negative control (CON) and 200 ppm butylated hydroxytoluene (BHT), for 0, 1, 4, 7, 10, and 14 d at 4 °C. The extract provided a total antioxidant capacity of 1505 μmol trolox equivalence/g. From d 4, the extract at 5000 and 6000 ppm provided greater (P < .05) antioxidant capacity than the CON and was either similar (P > .05) or greater (P < .05) than BHT. From d 4, the sausage formulated with 4000 to 6000 ppm of guava leaf extract had less conjugated dienes, lower peroxide and acidic values, less thiobarbituric reactive substances value, and better color (P < .05) than the CON and did not differ from BHT (P > .05). Guava leaf extract at 4000 ppm or greater is effective in preventing oxidation in fresh pork sausage.
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Affiliation(s)
- Thi Thu Tra Tran
- Department of Food Technology, Ho Chi Minh City University of Technology, Vietnam National University, Ho Chi Minh City, VNU-HCM, Viet Nam
| | - Nu Minh Nguyet Ton
- Department of Food Technology, Ho Chi Minh City University of Technology, Vietnam National University, Ho Chi Minh City, VNU-HCM, Viet Nam
| | - Thanh Triet Nguyen
- Department of Food Technology, Ho Chi Minh City University of Technology, Vietnam National University, Ho Chi Minh City, VNU-HCM, Viet Nam
| | - Van Viet Man Le
- Department of Food Technology, Ho Chi Minh City University of Technology, Vietnam National University, Ho Chi Minh City, VNU-HCM, Viet Nam.
| | - Dishnu Sajeev
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, USA
| | - M Wes Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS, USA
| | - Thu T N Dinh
- Department of Animal and Dairy Sciences, Mississippi State University, Mississippi State, MS, USA
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15
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Ramírez-Rojo MI, Vargas-Sánchez RD, Torres-Martínez BDM, Torrescano-Urrutia GR, Lorenzo JM, Sánchez-Escalante A. Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties. Foods 2019; 8:foods8120631. [PMID: 31810247 PMCID: PMC6963196 DOI: 10.3390/foods8120631] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/14/2019] [Accepted: 11/27/2019] [Indexed: 11/16/2022] Open
Abstract
The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.
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Affiliation(s)
- Margarita Irene Ramírez-Rojo
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico; (M.I.R.-R.); (R.D.V.-S.); (B.d.M.T.-M.); (G.R.T.-U.)
| | - Rey David Vargas-Sánchez
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico; (M.I.R.-R.); (R.D.V.-S.); (B.d.M.T.-M.); (G.R.T.-U.)
| | - Brisa del Mar Torres-Martínez
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico; (M.I.R.-R.); (R.D.V.-S.); (B.d.M.T.-M.); (G.R.T.-U.)
| | - Gastón Ramón Torrescano-Urrutia
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico; (M.I.R.-R.); (R.D.V.-S.); (B.d.M.T.-M.); (G.R.T.-U.)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Correspondence: (J.M.L.); (A.S.-E.); Tel.: +34-988-548-277 (J.M.L.); +52-662-289-2400 (A.S.-E.)
| | - Armida Sánchez-Escalante
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, Mexico; (M.I.R.-R.); (R.D.V.-S.); (B.d.M.T.-M.); (G.R.T.-U.)
- Correspondence: (J.M.L.); (A.S.-E.); Tel.: +34-988-548-277 (J.M.L.); +52-662-289-2400 (A.S.-E.)
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