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Psakis G, Lia F, Valdramidis VP, Gatt R. Exploring hydrodynamic cavitation for citrus waste valorisation in Malta: from beverage enhancement to potato sprouting suppression and water remediation. Front Chem 2024; 12:1411727. [PMID: 38860238 PMCID: PMC11163080 DOI: 10.3389/fchem.2024.1411727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Accepted: 05/13/2024] [Indexed: 06/12/2024] Open
Abstract
Introduction: The endorsement of circular economy, zero-waste, and sustainable development by the EU and UN has promoted non-thermal technologies in agro-food and health industries. While northern European countries rapidly integrate these technologies, their implementation in Mediterranean food-supply chains remains uncertain. Aims: We evaluated the usefulness of hydrodynamic cavitation (HC) for valorizing orange peel waste in the fresh orange juice supply chain of the Maltese Islands. Method: We assessed: a) the effectiveness of HC in extracting bioactive compounds from orange peels (Citrus sinensis) in water (35°C) and 70% (v/v) ethanol (-10°C) over time, compared to conventional maceration, and b) the potato sprouting-suppression and biosorbent potential of the processed peel for copper, nitrate, and nitrite binding. Results: Prolonged HC-assisted extractions in water (high cavitation numbers), damaged and/or oxidized bioactive compounds, with flavonoids and ascorbic acid being more sensitive, whereas cold ethanolic extractions preserved the compounds involved in radical scavenging. HC-processing adequately modified the peel, enabling its use as a potato suppressant and biosorbent for copper, nitrate, and nitrite. Conclusion: Coupling HC-assisted bioactive compound extractions with using leftover peel for potato-sprouting prevention and as biosorbent for water pollutant removal offers a straightforward approach to promoting circular economic practices and sustainable agriculture in Malta.
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Affiliation(s)
- Georgios Psakis
- Institute of Applied Sciences (IAS), The Malta College of Arts, Science and Technology (MCAST), Paola, Malta
- Metamaterials Unit, Faculty of Science, University of Malta (UM), Msida, Malta
| | - Frederick Lia
- Institute of Applied Sciences (IAS), The Malta College of Arts, Science and Technology (MCAST), Paola, Malta
- Metamaterials Unit, Faculty of Science, University of Malta (UM), Msida, Malta
| | - Vasilis P. Valdramidis
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens (NKUA), Athens, Greece
| | - Ruben Gatt
- Metamaterials Unit, Faculty of Science, University of Malta (UM), Msida, Malta
- Centre for Molecular Medicine and Biobanking, University of Malta (UM), Msida, Malta
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Cava R, Ladero L. Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages. Meat Sci 2023; 202:109198. [PMID: 37130497 DOI: 10.1016/j.meatsci.2023.109198] [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: 01/11/2023] [Revised: 04/18/2023] [Accepted: 04/19/2023] [Indexed: 05/04/2023]
Abstract
This study aimed to evaluate a pomegranate peel extract (PPE), selected for its level of phytochemical compounds and antioxidant activities, as a nitrite substitute in dry sausages, as well as its effect on lipid and protein oxidative changes and instrumental colour during the drying period (28 days). Of the extraction solvents screened, water: acetone 3:7 (v/v) was the most effective extraction solvent, yielding extracts with the highest content of phenolic compounds, flavonoids and condensed tannins and antioxidant activities (ABTS, DPPH and FRAP). Four batches of dry sausages were produced with different incoming amounts of sodium nitrite (NaNO2) and PPE: 1) 150 ppm NaNO2; 2) 0 ppm NaNO2; 3) 0 ppm NaNO2 + 1% PPE (v/w) and 4) 0 ppm NaNO2 + 2% PPE (v/w). Nitrite removal increased lipid oxidation in uncured dry sausages, while nitrite and PPE caused lower TBA-RS values in cured and PPE treated sausages. During drying, both nitrite and PPE addition significantly decreased carbonyl and thiol contents compared to the uncured dry sausages. A dose-response was found for PPE, with lower carbonyl and thiol concentrations, the higher the level of PPE added. PPE significantly modified instrumental colour coordinates L*a*b* producing significant total colour changes compared to cured dry sausages.
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Affiliation(s)
- Ramón Cava
- Universidad de Extremadura, Grupo de Investigación TRADINNOVAL, Instituto de Biotecnología Ganadera y Cinegética, Facultad de Veterinaria, Cáceres 10003, Spain.
| | - Luis Ladero
- R&D Department, INCARLOPSA, Guijuelo, Salamanca 137770, Spain.
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Petcu CD, Mihai OD, Tăpăloagă D, Gheorghe-Irimia RA, Pogurschi EN, Militaru M, Borda C, Ghimpețeanu OM. Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review. Foods 2023; 12:foods12061334. [PMID: 36981260 PMCID: PMC10047951 DOI: 10.3390/foods12061334] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest-the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors' target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.
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Affiliation(s)
- Carmen Daniela Petcu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Elena Narcisa Pogurschi
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Blvd., Marasti, 011464 Bucharest, Romania
| | - Manuella Militaru
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Cristin Borda
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
| | - Oana-Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
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Haque A, Ahmad S, Azad ZRAA, Adnan M, Ashraf SA. Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes. PeerJ 2023; 11:e14977. [PMID: 36890873 PMCID: PMC9988266 DOI: 10.7717/peerj.14977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 02/08/2023] [Indexed: 03/06/2023] Open
Abstract
Background Every year, the food business produces a sizeable amount of waste, including the portions of fruits and vegetables that are inedible, and those that have reached a stage where they are no longer suitable for human consumption. These by-products comprise of components such as natural antioxidants (polyphenols, carotenoid etc.), dietary fiber, and other trace elements, which can provide functionality to food. Due to changing lifestyles, there is an increased demand for ready-to-eat products like sausages, salami, and meat patties. In this line, meat products like buffalo meat sausages and patties are also gaining the interest of consumers because of their rich taste. Meat, however, has a high percentage of fat and is totally deprived of dietary fiber, which poses severe health problems like cardiovascular (CV) and gastrointestinal diseases. The health-conscious consumer is becoming increasingly aware of the importance of balancing flavor and nutrition. Therefore, to overcome this problem, several fruit and vegetable wastes from their respective industries can be successfully incorporated into meat products that provide dietary fiber and play the role of natural antioxidants; this will slow down lipid oxidation and increase the shelf-life of meat products. Methodology Extensive literature searches have been performed using various scientific search engines. We collected relevant and informative data from subject-specific and recent literature on sustainable food processing of wasted food products. We also looked into the various applications of waste fruit and vegetable products, including cereals, when they are incorporated into meat and meat products. All relevant searches meeting the criteria were included in this review, and exclusion criteria were also set. Results The pomace and peels of fruits like grapes, pomegranates, cauliflower, sweet lime, and other citrus are some of the most commonly used fruit and vegetable by-products. These vegetable by-products help inhibit oxidation (of both lipids and proteins) and the growth of pathogenic and spoilage bacteria, all without altering the consumer's acceptability of the product on a sensory level. When included in meat products, these by-products have the potential to improve the overall product quality and lengthen its shelf-life under certain circumstances. Conclusion Cost-effective and easily accessible by-products from the fruit and vegetable processing industries can be used in meat products to enhance their quality features (physicochemical, microbial, sensory, and textural aspects) and health benefits. Additionally, this will provides environmental food sustainability by lowering waste disposal and improving the food's functional efficacy.
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Affiliation(s)
- Abdul Haque
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Saghir Ahmad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Z R A A Azad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Mohd Adnan
- Department of Biology, College of Science, University of Ha'il, Ha'il, Saudi Arabia
| | - Syed Amir Ashraf
- Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha'il, Ha'il, Saudi Arabia
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Pérez-Báez AJ, Valenzuela-Melendres M, Camou JP, Viuda-Martos M, González-Ríos H, Ayala-Zavala F, Gonzalez Aguilar G, Peña-Ramos A. Modelling the effects of pecan nut [Carya illinoinensis (Wangenh.) K.Koch], roselle (Hibiscus sabdariffa L.), and salt on the quality characteristics of beef patties. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The meat industry has become increasingly interested in developing products containing new ingredients oriented to consumers’ health. Health benefits are gained from frequent consumption of pecan nut and roselle, which can therefore be used as ingredients in meat product formulations. However, incorporating novel ingredients or reducing the content of traditional ingredients might affect meat product quality, thus needs to be evaluated and optimised for the development of functional foods. The objective of the present work was to assess how pecan nut (0 to 10%), roselle (0 to 2%), and salt (0 to 2%) affect the physicochemical properties, antioxidant, and sensory characteristics of beef patties, and use response surface methodology to optimise the content of these ingredients in a meat product formulation. Regression models were developed to predict quality properties. All models were significant (p < 0.05) with an R2 > 0.85 and a nonsignificant lack of fit (p > 0.05), thus indicating that these models could adequately predict response variables. The optimised formulation was 7.97% pecan nut, 1.59% roselle, and 1.08% salt. The predicted physicochemical properties were L* = 42.88, a* = 12.29, b* = 8.51, pH = 5.10, and cooking loss = 24.66%; the antioxidant properties were DPPH = 0.53 mg TE/g fp, ABTS = 0.65 mg TE/g fp, and total phenolic content = 0.46 mg GA/g fp; and the sensory properties were flavour = 7.03, tenderness = 6.98, and juiciness = 7.01. Pecan nut and roselle are promising natural ingredients that can be used to prepare low-salt beef patties.
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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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7
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Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction. Polymers (Basel) 2021; 13:polym13203503. [PMID: 34685262 PMCID: PMC8539143 DOI: 10.3390/polym13203503] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/16/2022] Open
Abstract
According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.
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8
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Pérez-Montes A, Rangel-Vargas E, Lorenzo JM, Romero L, Santos EM. Edible mushrooms as a novel trend in the development of healthier meat products. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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9
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Dietary fiber polysaccharides of amaranth, buckwheat and quinoa grains: A review of chemical structure, biological functions and food uses. Carbohydr Polym 2020; 248:116819. [DOI: 10.1016/j.carbpol.2020.116819] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/06/2020] [Accepted: 07/22/2020] [Indexed: 12/21/2022]
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10
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Pintado T, Delgado-Pando G. Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content. Foods 2020; 9:E1044. [PMID: 32756372 PMCID: PMC7466187 DOI: 10.3390/foods9081044] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/31/2020] [Accepted: 07/31/2020] [Indexed: 11/16/2022] Open
Abstract
The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders' use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.
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Affiliation(s)
- Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
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11
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Elhadef K, Smaoui S, Ben Hlima H, Ennouri K, Fourati M, Chakchouk Mtibaa A, Ennouri M, Mellouli L. Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach. Meat Sci 2020; 170:108246. [PMID: 32731034 DOI: 10.1016/j.meatsci.2020.108246] [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: 05/09/2020] [Revised: 07/14/2020] [Accepted: 07/20/2020] [Indexed: 12/17/2022]
Abstract
The biopreservative effect of Ephedra alata aqueous extract (EAE), used at 0.156, 0.312 and 0.624%, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4 °C for 14 days. The results showed that EAE significantly (P < .05) delayed the formation of thiobarbituric acid-reactive substances and carbonyls and reduced the sulfhydryl loss in a dose-dependent manner, indicating that EAE had a protective effect against lipids and protein oxidation. Concomitantly, an increase of redness and loss of lightness and yellowness was observed. Furthermore, two multivariate exploratory techniques, namely Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were applied to all obtained data describing the main characteristics attributed to refrigerated meat samples. During storage time, the used chemometric approaches were useful in discriminating meat samples, and therefore offers an approach to underlay connections between meat quality features. The obtained findings demonstrated the strong potential of EAE as a natural preservative in meat and meat products.
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Affiliation(s)
- Khaoula Elhadef
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia.
| | - Hajer Ben Hlima
- Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, 3038, University of Sfax, Tunisia
| | - Karim Ennouri
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Mariam Fourati
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, 1087, University of Sfax, Tunisia; Valuation, Security and Food Analysis Laboratory, National School of Engineers of Sfax 3038, University of Sfax, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia
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Tremonte P, Pannella G, Lombardi SJ, Iorizzo M, Vergalito F, Cozzolino A, Maiuro L, Succi M, Sorrentino E, Coppola R. Low-Fat and High-Quality Fermented Sausages. Microorganisms 2020; 8:E1025. [PMID: 32664371 PMCID: PMC7409128 DOI: 10.3390/microorganisms8071025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 12/14/2022] Open
Abstract
The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In fact, these kinds of products require appropriate bio-protective strategies to avoid risks due to Listeria monocytogenes. Sixty-seven Lactiplantibacillus plantarum strains isolated from diverse sources were screened for their antimicrobial activity and their interaction with starter strains (Latilactobacillus sakei 152 and Staphylococcus xylosus MVS9). Lactiplantibacillus plantarum Lpls100, highlighting both listericidal activity and the ability to promote Staphylococcus xylosus MVS9 growth, was used as a protective strain in low-fat fermented sausages prepared with lemon albedo as a fat replacer. The effect of the albedo and the protective strain on the fermentation process and the final quality was ascertained. Results highlighted that the use of the albedo did not affect the growth of starter strains and enhanced some quality features, such as fatty acid profiles and certain sensory attributes. However, the albedo also produced a slow decrease in water activity, compromising the microbial quality. The anti-Listeria strain, enhancing coagulase negative cocci growth and exerting antimicrobial activity, avoided the inconveniences caused by the use of the albedo. Moreover, the anti-Listeria effectiveness was assessed through a challenge test using a Listeria cocktail. The study revealed that Lactiplantibacillus plantarum Lpls100, regardless of the presence of the albedo, assures a prompt inhibition of Listeria spp. Therefore, its use could be an important contribution to the quality of low-fat fermented sausages.
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Affiliation(s)
| | | | | | - Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, 86100 Campobasso, Italy; (P.T.); (G.P.); (S.J.L.); (F.V.); (A.C.); (L.M.); (M.S.); (E.S.); (R.C.)
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13
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Gullón P, Astray G, Gullón B, Tomasevic I, Lorenzo JM. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products. Molecules 2020; 25:E2859. [PMID: 32575814 PMCID: PMC7355679 DOI: 10.3390/molecules25122859] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 06/16/2020] [Accepted: 06/19/2020] [Indexed: 01/02/2023] Open
Abstract
In the last few years, the consumer's concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.
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Affiliation(s)
- Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain;
| | - Gonzalo Astray
- Department of Physical Chemistry, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
- CITACA, Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004 Ourense, Spain
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia;
| | - 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 Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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