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Hlohlongoane MN, Marume U, Chikwanha OC, Mapiye C. An exploratory study on the quality of the Longissimus thoracis et lumborum muscle of impala (Aepyceros melampus), mountain reedbuck (Redunca fulvorufula) and springbok (Antidorcas marsupialis) in South Africa. Meat Sci 2024; 218:109630. [PMID: 39173458 DOI: 10.1016/j.meatsci.2024.109630] [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: 01/26/2024] [Revised: 07/11/2024] [Accepted: 08/14/2024] [Indexed: 08/24/2024]
Abstract
Physicochemical quality, fatty acids, volatile compounds and shelf-life profiles of the longissimus thoracis et lumborum muscle of three game species: impala, mountain reedbuck and springbok harvested from a private game estate were measured. Average live weight at slaughter that ranged from 28 to 36 kg was included in the study. The carcass weights were recorded 24 h after slaughter. The longissimus thoracis et lumborum (LTL) muscle was sampled for meat analyses. Impala and springbok LTL had higher (P ≤ 0.05) pH24 and cooking loss values than the mountain reedbuck. In addition, the springbok had more tender (P ≤ 0.05) meat than the impala and mountain reedbuck. The mountain reedbuck and springbok had higher (P ≤ 0.05) proportions of oleic acid, total monounsaturated fatty acids (FA), linoleic acid, omega (n)-6 polyunsaturated FA, and alpha-linolenic acid compared to impala. During retail display, redness and chroma decreased over time, while yellowness and hue showed an upward trend for all species (P ≤ 0.05). It was observed that species affected meat quality, total proportions of fatty acids and volatile compounds.
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Affiliation(s)
- M N Hlohlongoane
- Department of Animal Sciences, Faculty of Natural and Agricultural Sciences, North West University, South Africa; Food Security and Safety Niche Area, School of Agriculture Sciences, Faculty of Natural and Agricultural Sciences, North West University, South Africa
| | - U Marume
- Department of Animal Sciences, Faculty of Natural and Agricultural Sciences, North West University, South Africa; Food Security and Safety Niche Area, School of Agriculture Sciences, Faculty of Natural and Agricultural Sciences, North West University, South Africa.
| | - O C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, South Africa
| | - C Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, South Africa
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2
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Maggiolino A, Forte L, Landi V, Pateiro M, Lorenzo JM, De Palo P. Enhancement of culled ewes' meat quality: Effects of aging method and time. Food Chem X 2024; 23:101687. [PMID: 39170069 PMCID: PMC11338153 DOI: 10.1016/j.fochx.2024.101687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2024] [Revised: 07/12/2024] [Accepted: 07/20/2024] [Indexed: 08/23/2024] Open
Abstract
This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28 and was significantly higher than wet-aged (WA) meat. Cooking loss of DA meat decreased, and it was lower than that of WA meat. Warner Bratzler shear force increased in DA meat but decreased in WA meat during aging. Higher oxidation product concentration in DA meat likely results from oxygen exposure. Some aldehydes and ketones peaked at day 7 in DA meat, surpassing levels in WA meat. Overall liking scores favored DA meat at day 14 and 21 but declined from day 14 to 35, coinciding with increased pentanal content. Dry aging could improve the acceptability of culled ewes' meat more than wet aging, but in short aging time (14 days).
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Affiliation(s)
- Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari Aldo Moro, Italy, Strada Provinciale per Casamassima km 3, 70010, Valenzano, Bari, Italy
| | - Lucrezia Forte
- Department of Veterinary Medicine, University of Bari Aldo Moro, Italy, Strada Provinciale per Casamassima km 3, 70010, Valenzano, Bari, Italy
| | - Vincenzo Landi
- Department of Veterinary Medicine, University of Bari Aldo Moro, Italy, Strada Provinciale per Casamassima km 3, 70010, Valenzano, Bari, Italy
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
- Area de Tecnoloxía dos Alimentos, Facultade de Ciencias, , Universidade de Vigo, 32004 Ourense, Spain
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari Aldo Moro, Italy, Strada Provinciale per Casamassima km 3, 70010, Valenzano, Bari, Italy
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3
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Canan C, Kalschne DL, Corso MP, Cursino ACT, Drunkler DA, Cardoso FAR, Bittencourt PRS, Ida EI. Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella. Food Chem 2024; 456:139957. [PMID: 38870808 DOI: 10.1016/j.foodchem.2024.139957] [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: 01/15/2024] [Revised: 05/14/2024] [Accepted: 06/01/2024] [Indexed: 06/15/2024]
Abstract
The antioxidant effect of purified phytic acid (PPA) from rice bran (rice polishing by-product) combined with sodium erythorbate (SE) was evaluated for the first time in mortadella (added with 60% mechanically separated meat), a cured product with high-fat content and highly prone to oxidation, characteristic in Brazil. PPA proved effective compared to standard analytical grade phytic acid (SPA). Two central composite rotational designs (CCRD) (A and B) were employed to investigate the influence of PPA and SE, and SPA and SE, respectively, on mortadella lipid oxidation evaluated by TBARS after 30 days at 30 °C. Due to the high phytic acid's potent antioxidant capacity, the combination of PPA and SE synergistically reduced mortadella lipid oxidation. Furthermore, PPA from rice bran effectively controlled lipid oxidation in mortadella when combined with SE in the range of 5.0 to 9.0 mmol/kg of SPA and 25.0 to 50.0 mmol/kg of SE.
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Affiliation(s)
- Cristiane Canan
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil; Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina, Brazil.
| | - Daneysa Lahis Kalschne
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil
| | - Marines Paula Corso
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil.
| | | | - Deisy Alessandra Drunkler
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil.
| | | | | | - Elza Iouko Ida
- Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina, Brazil.
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Dos Santos FM, Bezerra LR, Vieira JF, Marcelino PDR, Barbosa AM, Pereira Filho JM, Arce-Cordero JA, Ribeiro CVDM, Silva TM, Oliveira RL. Fatty acid profile, physicochemical composition and carcass traits of young Nellore bulls fed Acacia mearnsii extract. Meat Sci 2024; 216:109579. [PMID: 38959639 DOI: 10.1016/j.meatsci.2024.109579] [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: 10/25/2023] [Revised: 04/15/2024] [Accepted: 06/21/2024] [Indexed: 07/05/2024]
Abstract
Fatty acid profile, physicochemical composition, and carcass traits of 32 young Nellore bulls were assessed following the supplementation of Acacia mearnsii extract at levels of 0, 10, 30, and 50 g/kg of total dry matter (DM) in a completely randomized experiment with four treatments and eight replicates. Adding 50 g/kg DM of condensed tannins (CT) from Acacia mearnsii in the bulls' diet reduced DM intake, average daily gain, and meat lipid oxidation (P ≤ 0.05). The pH, centesimal composition, collagen, and meat color indexes of the longissimus muscle were not altered by the addition of Acacia mearnsii (P > 0.05). Cooling loss increased (P = 0.049) linearly. Including Acacia mearnsii in diet reduced the Warner-Bratzler shear force (WBSF, P = 0.018) of longissimus muscle of the bulls. The concentration of C16:0, C17:0, C24:0, t9,10,11,16-18:1, c9t11-18:2, C18:2n-6, C20:4n-6, 20:5n-3, 22:5n-3, and 22:6n-3 in the muscle increased due to the addition of Acacia in the diet (P ≤ 0.05), with the highest muscle concentrations caused by the addition of 10 to 30 g Acacia. c9-18:1 and t16-18:1 reduced linearly. ƩSFA, ƩBI, Ʃcis- and ƩMUFA, Ʃn-3, Ʃn-6, and ƩPUFA (P ≤ 0.05) quadratically increased at higher concentrations of addition of Acacia, above 30 g/kg DM. It is recommended to include Acacia mearnsii extract up to 30 g/kg total DM in diets for young bulls as it improves CLA, PUFA and TI and reduces lipid oxidation. Acacia mearnsii extract as source of CT at 50 g/kg DM negatively impacted the young bulls performance.
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Affiliation(s)
- Fernanda M Dos Santos
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - Leilson R Bezerra
- Federal University of Campina Grande, Animal Science Department, Universitária Av., Jatobá, 58708110 Patos, Paraiba, Brazil
| | - Jusaline F Vieira
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - Polyana D R Marcelino
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - Analivia M Barbosa
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - José M Pereira Filho
- Federal University of Campina Grande, Animal Science Department, Universitária Av., Jatobá, 58708110 Patos, Paraiba, Brazil
| | - Jose A Arce-Cordero
- University of Costa Rica, Animal Sciences Department, San Jose 115012060, Costa Rica
| | - Claudio Vaz Di M Ribeiro
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - Thadeu M Silva
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil
| | - Ronaldo L Oliveira
- Federal University of Bahia, Animal Science Department, 500 Adhemar de Barros Ave, Ondina, 40170110 Salvador, Bahia, Brazil.
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5
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Jalal H, Doğan SC, Giammarco M, Cavallini D, Lanzoni L, Pezzi P, Akram MZ, Fusaro I. Evaluation of dietary supplementation of garlic powder (Allium sativum) on the growth performance, carcass traits and meat quality of Japanese quails (Coturnix coturnix japonica). Poult Sci 2024; 103:104231. [PMID: 39255542 DOI: 10.1016/j.psj.2024.104231] [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: 02/26/2024] [Revised: 08/08/2024] [Accepted: 08/13/2024] [Indexed: 09/12/2024] Open
Abstract
Dietary supplementation with plant-based products may arise as part of an alternative strategy to using antibiotics as growth promoters in the poultry industry. Garlic powder (GP) possesses antimicrobial and antioxidant properties. The aim was to investigate the effect of dietary supplementation of GP on growth performance, carcass traits and meat quality of the Japanese quail. A total of 240, day-old mixed gender Japanese quail were assigned to 4 treatment groups, each group being replicated 4 times and containing 15 birds in each replication. Birds were provided with either a basal diet (control) or basal diet supplemented with 0.5%, 1% and 2% GP for 5 wk. At slaughter age, birds fed 1% GP had higher (P < 0.05) live weight and body weight gain when compared to the control. Supplementation with different levels of GP had no influence (P > 0.05) on feed intake, feed conversion ratio except 3rd wk, carcass traits and abdominal fat. Thiobarbituric acid, peroxide and pH values in breast meat of birds receiving GP (1% or 2%) after storage (0, 1, 3, 5, and 7 d) were lower (P < 0.05) than the birds in control. Furthermore, total psychrophilic bacteria count was lower in breast meat of birds supplemented with GP at any dose compared to the birds of control. Sensory characteristics such as color, aroma, juiciness and tenderness were observed significantly better (P < 0.05) in GP supplemented groups especially when fed 1% GP. In conclusion, supplementing the diet with 1% to 2% GP demonstrated growth-promoting effects and positively impacted meat quality, including sensory characteristics.
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Affiliation(s)
- Hassan Jalal
- Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy
| | - Sibel Canoğullari Doğan
- Department of Animal Production and Technologies, Faculty of Agricultural Sciences and Technologies, Nigde Ömer Halisdemir University, 51240 Nigde, Turkey
| | - Melania Giammarco
- Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy.
| | - Damiano Cavallini
- Department of Veterinary Sciences, University of Bologna, 40064 Ozzano dell'Emilia, Italy
| | - Lydia Lanzoni
- Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy
| | - Paolo Pezzi
- Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy
| | - Muhammad Zeeshan Akram
- Department of Biosystems, Nutrition and Animal-Microbiota Ecosystems Lab, KU Leuven, 3001 Leuven, Belgium
| | - Isa Fusaro
- Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy
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Woldemariam KY, Wang Z, Cai M, Li M, Jiang W, Hu Z, Li J, Tang W, Jiao Y, Liu Y, Zheng Q, Wang J. Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:17536-17548. [PMID: 39073353 DOI: 10.1021/acs.jafc.4c05295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/30/2024]
Abstract
Starter cultures play a significant role in lipid hydrolysis, prevention of lipid oxidation, and synthesis of fatty acid in fermented sausage, enhancing product quality. In this study, five synergistic bacterial strains were used, including Pediococcus pentosaceus (B-3), Latilactobacillus sakei DLS-24 (D-24), Latilactobacillus acidophilus DLS-29 (D-29), Lactiplantibacillus pentosus (B-1), and Lactiplantibacillus plantarum (B-2). Sausage B1B3D24 gave the highest free fatty acid with 39.45 g/100 g at 45-Day. Based on 2-thiobarbituric acid reactive substance, B2B3 contains 112.68 MDA/kg. Lipoxygenase activity displays the lowest in B1B3D24 with 0.095 μmol/min·mg followed by B2B3 with 0.145 μmol/min·mg. B1B3D24 contains 11.35 g/kg of monounsaturated fatty acid with the highest content in eicosenoic acid (C20:1) and palmitoleic acid (C16:1). The fatty acid synthesis pathway in B1B3D24 contains an active positive interaction with PUFA to increase the isotopomers of ω-3 and ω-6 fatty acids. In addition, lipid mediating genes in B1B3D24 show the highest counts in fatty-acid synthase, carbonyl reductase 4, 3-oxoacyl-[acyl-carrier-protein] synthase III, hydroxysteroid 17-beta dehydrogenase 8, and acetyl-CoA carboxylase.
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Affiliation(s)
- Kalekristos Yohannes Woldemariam
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Zhengkai Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Min Cai
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Min Li
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Wenxiang Jiang
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Zhichaw Hu
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Jinjuan Li
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Wensheng Tang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yushan Jiao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yingli Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Qiankun Zheng
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Jing Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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7
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García Salas A, Bárcena-Gama JR, Ventura J, Muñoz-García C, Escobar-España JC, Crosby MM, Hernandez D. Bioaccessibility of condensed tannins and their effect on the physico-chemical characteristics of lamb meat. PeerJ 2024; 12:e17572. [PMID: 38952978 PMCID: PMC11216205 DOI: 10.7717/peerj.17572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Accepted: 05/24/2024] [Indexed: 07/03/2024] Open
Abstract
The bioaccessibility of tannins as antioxidants in meat is essential to maximise their effectiveness in protecting the product. This property determines the amount of tannins available to interact with meat components, inhibiting lipid and protein oxidation and, consequently, prolonging shelf life and preserving the sensory quality of the product. The objective of this study was to evaluate the bioaccessibility of condensed tannins (CT) from Acacia mearnsii extract (AME) and their effect on the physico-chemical characteristics of fattened lamb meat. Thirty-six Dorset × Hampshire lambs (3 months old and 20.8 ± 3.3 kg live weight) were used. The lambs were distributed equally (n = 9) into four treatments: T1, T2, T3 and T4, which included a basal diet plus 0%, 0.25%, 0.5% and 0.75% of CT from AME, respectively. At the end of the fattening period, bioaccessibility was evaluated, the animals were slaughtered and a sample of the longissimus dorsi (LD) muscle was collected to assess colour, lipid oxidation, cooking weight loss and shear force on days 1, 4, 7 and 14 of shelf-life, in samples preserved at -20 °C. In addition, the long chain fatty acid profile was analysed. A completely randomised design was used, and the means were compared with Tukey's test (P < 0.05). The mean lightness (L*), yellowness (b*) and hue (H*) values were higher for T3 and T4. The addition of CT did not affect (P > 0.05) redness (a*), cooking weight loss (CWL) or shear force (SF). T4 decreased (P < 0.05) stearic acid and increased cis-9 trans-12 conjugated linoleic acid (CLA). Bioaccessibility was higher in the supplemented groups (T1 < T2, T3 and T4). In conclusion, supplementing CT from AME in the diet of lambs did not reduce lipid oxidation, but T3 or T4 improved some aspects of meat colour and CLA deposition.
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Affiliation(s)
- Alejandro García Salas
- Department of Animal Production, Autonomous Agrarian University Antonio Narro, Saltillo, Coahuila, Mexico
| | | | - Joel Ventura
- Department of Animal Production, Autonomous Agrarian University Antonio Narro, Saltillo, Coahuila, Mexico
| | - Canuto Muñoz-García
- Faculty of Veterinary Medicine and Zootechnics No. 1, Autonomous University of Guerrero, Guerrero, Guerrero, Mexico
| | - José Carlos Escobar-España
- Faculty of Agricultural Sciences, Campus IV, Autonomous University of Chiapas, Huehuetan, Chiapas, Mexico
| | | | - David Hernandez
- Livestock Program, Colegio de Postgraduados, Texcoco, Mexico State, México
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Su YZ, Lu PL. Combining Different Natural Plant Extracts to Stabilize the Antioxidative Activity of Dragon's Blood. Life (Basel) 2024; 14:786. [PMID: 39063541 PMCID: PMC11277873 DOI: 10.3390/life14070786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 06/10/2024] [Accepted: 06/18/2024] [Indexed: 07/28/2024] Open
Abstract
Dragon's blood () is a traditional Chinese medicine known for its wound hemostasis, blood circulation, and stasis properties. Recently, it has also been utilized in cosmetics, though its antioxidant capacity remains unclear. This study aims to stabilize the bioactivity of dragon's blood using various plant extracts. We evaluated single plant extracts and their combinations to identify the conditions that maintained the antioxidant capacity of dragon's blood the longest. Selected plants included Hibiscus sabdariffa, Clitoria ternatea, Hylocereus sp., Pandanus amaryllifolius, and Camellia sinensis. We used two sources of dragon's blood: Daemonorops draco and Dracaena cochinchinensis. Extraction conditions were optimized and antioxidant activity was assessed using the free radical scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH), total anthocyanin concentration (TAC), total polyphenol content (TPC), the free radical scavenging activity of ABTS, and a ferric reducing antioxidant power (FRAP) assay. The results showed that all plant extracts exhibited high antioxidant capacity. Clitoria ternatea had the highest DPPH scavenging ability at 93.81%, with the best combination being green tea and Daemonorops draco at 92.57%. Clitoria ternatea had the highest TPC at 9921 mg GAE/100 g, with the best combination (green tea and Dracaena cochinchinensis) at 10500 mg GAE/100 g. ABTS activity was highest for green tea at 98.3%, with the best combination (Clitoria ternatea and Daemonorops draco) at 93.29%. The FRAP assay showed that green tea had the highest electron-donating potential at 3.85 mg/mL, with the best combination (Daemonorops draco and Dracaena cochinchinensis) at 3.71 mg/mL. This study advances our understanding of the antioxidant properties of these plants and the traditional Chinese medicine dragon's blood, enhancing the efficacy of dragon's blood in skincare and cosmetics. Moreover, the application of these extracts could rejuvenate local agriculture, impacting the skincare, cosmetics, and sustainable agriculture sectors.
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Affiliation(s)
| | - Pei-Luen Lu
- Department of Life Sciences, National Taitung University, Taitung 950309, Taiwan;
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9
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Zhang Y, Zhou J, Ji L, Zhang L, Zhao L, Guo Y, Wei H, Lu L. Bacillus subtilis improves antioxidant capacity and optimizes inflammatory state in broilers. Anim Biosci 2024; 37:1041-1052. [PMID: 38419535 PMCID: PMC11065946 DOI: 10.5713/ab.23.0320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/09/2023] [Accepted: 01/08/2024] [Indexed: 03/02/2024] Open
Abstract
OBJECTIVE Bacillus subtilis, a kind of probiotic with broad-spectrum antibacterial function, was commonly used in livestock and poultry production. Recent research suggested that Bacillus subtilis may have antioxidant properties and improve immune response. This study aimed to verify the probiotic function of Bacillus subtilis in the production of broiler chickens. METHODS A total of 324 (1-day-old) Arbor Acres broilers were selected and randomly divided into three groups: basal diet group (Ctr Group), basal diet + antibiotic growth promoter group (Ctr + AGP) and basal diet + 0.5% Bacillus subtilis preparation group (Ctr + Bac). The experiment lasted for 42 days. Muscle, serum and liver samples were collected at 42 days for determination. RESULTS The results showed that Bacillus subtilis could decrease malondialdehyde content in the serum and liver (p<0.05) and increase superoxide dismutase 1 mRNA expression (p<0.01) and total superoxide dismutase (p<0.05) in the liver. In addition, compared with AGP supplementation, Bacillus subtilis supplementation increased interleukin-10 (IL-10) and decreased tumor necrosis factor-α and IL-1β level in the serum (p<0.05). At 45 minutes after slaughter Ctr + Bac presented a higher a* value of breast muscle than Ctr Group (p<0.05), while significant change in leg muscle was not identified. Moreover, there was no difference in weight, shear force, cooking loss and drip loss of breast and leg muscle between treatments. CONCLUSION Our results demonstrate that Bacillus subtilis in diet can enhance antioxidant capacity and optimize immune response of broilers.
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Affiliation(s)
- Yu Zhang
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, 102206,
China
- College of Animal Science and Technology, China Agricultural University, Beijing, 100193,
China
| | - Junyan Zhou
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, 102206,
China
| | - Linbao Ji
- College of Animal Science and Technology, China Agricultural University, Beijing, 100193,
China
| | - Lian Zhang
- College of Animal Science and Technology, China Agricultural University, Beijing, 100193,
China
| | - Liying Zhao
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, 102206,
China
| | - Yubing Guo
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, 102206,
China
| | - Haitao Wei
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, 102206,
China
| | - Lin Lu
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, 102206,
China
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10
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Fetsch VT, Kalschne DL, Canan C, Flores ÉLDM, Viegas MC, Peiter GC, Zara RF, Amaral JS, Corso MP. Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage-A Model Approach. Foods 2024; 13:1409. [PMID: 38731780 PMCID: PMC11083965 DOI: 10.3390/foods13091409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 04/25/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 °C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p ≤ 0.05, R2 > 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p ≤ 0.05) higher content of caffeine (3114.8 ± 50.0 and 3148.1 ± 13.5 mg/100 g) and 5-CQA (6417.1 ± 22.0 and 6706.4 ± 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 ± 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 ± 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.
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Affiliation(s)
- Vanessa Tanara Fetsch
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
| | - Daneysa Lahis Kalschne
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
| | - Cristiane Canan
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
| | - Éder Lisandro de Moraes Flores
- Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil;
| | - Marcelo Caldeira Viegas
- IGC—Companhia Iguaçu de Café Solúvel S.A., Research and Development, BR-369, Km 88, Cornélio Procópio 86300-000, Brazil;
| | - Gabrielle Caroline Peiter
- Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil; (G.C.P.); (R.F.Z.)
| | - Ricardo Fiori Zara
- Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil; (G.C.P.); (R.F.Z.)
| | - Joana Soares Amaral
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5300-253 Bragança, Portugal;
| | - Marinês Paula Corso
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
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Suárez-Medina MD, Sáez-Casado MI, Martínez-Moya T, Rincón-Cervera MÁ. The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies. Foods 2024; 13:1097. [PMID: 38611401 PMCID: PMC11011431 DOI: 10.3390/foods13071097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.
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Affiliation(s)
- María Dolores Suárez-Medina
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - María Isabel Sáez-Casado
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Tomás Martínez-Moya
- Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, Spain; (M.D.S.-M.); (M.I.S.-C.); (T.M.-M.)
| | - Miguel Ángel Rincón-Cervera
- Institute of Nutrition and Food Technology, University of Chile, Santiago 7830490, Chile
- Food Technology Division, University of Almería, 04120 Almería, Spain
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12
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Mehmood L, Asghar S, Mujahid SA, Ubaid ur Rahman H, Khalid N. Formulation of Chicken Nuggets Supplemented with Mutton and Fish Livers: Insights from Antioxidant and Textural Studies. Prev Nutr Food Sci 2024; 29:70-79. [PMID: 38576879 PMCID: PMC10987384 DOI: 10.3746/pnf.2024.29.1.70] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 01/05/2024] [Accepted: 01/08/2024] [Indexed: 04/06/2024] Open
Abstract
The use of byproducts from the food industry and the investigation of substitute sources are becoming progressively significant in fulfilling the consumer demand for animal-based protein. This study aimed to investigate the nutritional value of mutton and fish livers and their future application as a source of high-added-value proteins for supplement formulation. We performed compositional analysis (moisture, ash, crude protein, crude fat), free fatty acid (FFA) analysis, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and the color, peroxide value (POV), and total phenolic composition (TPC) were assessed to evaluate the nutritional value and shelf stability of mutton and fish livers. The optimized proximate and kinetics were later used to develop chicken nuggets with different percentages of mutton and fish liver added. The formulation was tested for the textural and organoleptic properties of value-added chicken nuggets that predict consumer acceptability. Comparative analysis of the variance between mutton and fish liver showed a highly significant (P<0.01) decrease in moisture, ash, protein, fat, DPPH, and TPC at different days and hours. The mutton liver had relatively high antioxidant potential (25.9% DPPH and 154-mg GAE/100 g TPC) compared with the fish liver. However, the fish liver's FFA and POV (2.4% for both) were higher than those of the mutton liver. The results showed that, after formulation, an increase in the amount of liver led to a highly significant (P<0.01) rise in the nutritional value of the nuggets, including a 1.5%∼2.0% increase in protein content. This research indicates that valuing mutton and fish liver as a protein replacer in processed foods can be useful in developing healthy food products.
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Affiliation(s)
- Liaqat Mehmood
- Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
| | - Sawera Asghar
- Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
| | - Syeda Afnan Mujahid
- Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
| | - Hafiz Ubaid ur Rahman
- Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
| | - Nauman Khalid
- Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
- College of Health Sciences, Abu Dhabi University, Abu Dhabi 59911, United Arab Emirates
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13
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Jiang J, Xia M, Gong H, Ma J, Sun W. Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems. Food Chem 2024; 436:137691. [PMID: 37837684 DOI: 10.1016/j.foodchem.2023.137691] [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: 06/16/2023] [Revised: 10/04/2023] [Accepted: 10/05/2023] [Indexed: 10/16/2023]
Abstract
This study aimed to investigate the effect of magnetic fields (0, 3, 6, 12 mT) on the oxidation characteristics of myoglobin (Mb) in the sarcoplasmic protein (SP) system and to understander the underlying mechanism. The metmyoglobin content, Soret band of heme iron porphyrin, protein conformation and molecular weight distribution were measured in different Mb and SP samples. The results showed that the primary oxidation site of hydroxyl radical on Mb was likely to be the porphyrin ring structure and the side chain group of protein rather than the central iron atoms, what's more, 12 mT magnetic field treatment had an inhibitory effect on the oxidative damage induced by hydroxyl radical.
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Affiliation(s)
- Jingjiao Jiang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Minquan Xia
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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14
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Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, Pauselli M. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Sci 2024; 213:109479. [PMID: 38471360 DOI: 10.1016/j.meatsci.2024.109479] [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: 10/19/2023] [Revised: 02/24/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.
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Affiliation(s)
- Viviana Bolletta
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Ruggero Menci
- Research Institute of Organic Agriculture, FiBL, Pôle Bio - Ecosite du Val de Drôme - 150 Avenue de Judée, 26400 Eurre, France
| | - Bernardo Valenti
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy.
| | - Luciano Morbidini
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Maurizio Servili
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Agnese Taticchi
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Emanuele Lilli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Mariano Pauselli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
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15
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Molina JRG, Frías-Celayeta JM, Bolton DJ, Botinestean C. A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing. Foods 2024; 13:746. [PMID: 38472858 DOI: 10.3390/foods13050746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 02/09/2024] [Accepted: 02/24/2024] [Indexed: 03/14/2024] Open
Abstract
Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products' quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.
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Affiliation(s)
- Jan Roland G Molina
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
- School of Food Science and Environmental Health, Technological University Dublin, D07 H6K8 Dublin, Ireland
| | - Jesús M Frías-Celayeta
- Environmental Sustainability and Health Institute, Technological University Dublin, D07 H6K8 Dublin, Ireland
| | - Declan J Bolton
- Food Safety Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Cristina Botinestean
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
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16
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Torres Neto L, Monteiro MLG, da Silva BD, Galvan D, Conte-Junior CA. Oil-in-water emulsion loaded with optimized antioxidant blend improved the shelf-life of trout (Oncorhynchus mykiss) fillets: a study with simplex-centroid design. Sci Rep 2024; 14:4810. [PMID: 38413720 PMCID: PMC10899203 DOI: 10.1038/s41598-024-55308-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 02/22/2024] [Indexed: 02/29/2024] Open
Abstract
This study aimed to obtain optimized mixture with three essential oils (EOs) for maximum antioxidant activity through the augmented simplex-centroid mixture design and evaluate the effect of this optimized blend on total aerobic psychrotrophic count (TAPC), lipid and protein oxidation, instrumental color parameters and texture profile in rainbow trout fillets at refrigerated storage for nine days. Considering the DPPH and FRAP assays, the ideal EO blend was 66% lemongrass and 34% oregano. During refrigerated storage, this blend at 2000 ppm was equally effective as BHT (100 ppm) (p > 0.05), mitigating the discoloration (a* and b*), lipid, and protein oxidation in 38.83%, 12.95%, 76.13%, and 35.13%, respectively, besides shows greater effectiveness for preserving texture changes (p < 0.05) and extending the shelf life in 13 h. The lemongrass + oregano EO blend reveals a promising natural alternative to enhance the quality of rainbow trout fillets under refrigerated storage. Furthermore, the multiresponse optimization showed to be a strong ally in enabling the use of these EOs by food industries.
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Affiliation(s)
- Luiz Torres Neto
- Center for Food Analysis of Technological Development Support Laboratory (NAL; LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Avenida Horácio Macedo, Bloco C, 1281 - Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil.
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry of Federal University of Rio de Janeiro (IQ; UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil.
| | - Maria Lucia G Monteiro
- Center for Food Analysis of Technological Development Support Laboratory (NAL; LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Avenida Horácio Macedo, Bloco C, 1281 - Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil.
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry of Federal University of Rio de Janeiro (IQ; UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil.
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil.
| | - Bruno D da Silva
- Center for Food Analysis of Technological Development Support Laboratory (NAL; LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Avenida Horácio Macedo, Bloco C, 1281 - Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry of Federal University of Rio de Janeiro (IQ; UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
| | - Diego Galvan
- Institute of Chemistry, Federal University of Santa Catarina (UFSC), Florianopolis, SC, 88040-900, Brazil
| | - Carlos A Conte-Junior
- Center for Food Analysis of Technological Development Support Laboratory (NAL; LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Avenida Horácio Macedo, Bloco C, 1281 - Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry of Federal University of Rio de Janeiro (IQ; UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control of Oswaldo Cruz Foundation (INCQS; FIOCRUZ), Rio de Janeiro, RJ, 21040-900, Brazil
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17
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Zhang K, Li N, Wang Z, Feng D, Liu X, Zhou D, Li D. Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies. Food Chem 2024; 434:137495. [PMID: 37741243 DOI: 10.1016/j.foodchem.2023.137495] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/30/2023] [Accepted: 09/12/2023] [Indexed: 09/25/2023]
Abstract
Color plays a pivotal role in guiding and assessing the industrial production of aquatic products due to the swift sensory perception of information through vision. This review provides a comprehensive overview of the following four aspects: (a) mechanisms governing natural color formation in aquatic products, (b) factors and mechanisms contributing to the discoloration of aquatic products, (c) cutting-edge methods for color analysis and detection, and (d) current valuable techniques for preserving color quality. The natural color of aquatic products is derived from skin chromatophores, endogenous pigment proteins, and astaxanthin. Discoloration of aquatic products can occur due to lipid oxidation, as well as enzymatic and non-enzymatic browning. Furthermore, this review examines frontier color protective technologies, encompassing physical methods like ultra-high pressure, irradiation, and low-temperature plasma, as well as chemical methods involving natural preservatives. The findings of this study offer significant insights into the development of high-quality aquatic products.
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Affiliation(s)
- Kexin Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Na Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Zonghan Wang
- College of Biological System Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Dingding Feng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Xiaoyang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China.
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China.
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18
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Hoelscher H, Fell EL, Colet R, Nascimento LH, Backes ÂS, Backes GT, Cansian RL, Valduga E, Steffens C. Antioxidant activity of rosemary extract, acerola extract and a mixture of tocopherols in sausage during storage at 8 °C. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:69-83. [PMID: 38192704 PMCID: PMC10771571 DOI: 10.1007/s13197-023-05815-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2023] [Accepted: 08/12/2023] [Indexed: 01/10/2024]
Abstract
Sausage is an emulsified meat product that, due to its composition, undergoes physicochemical changes during its shelf life, which makes the use of additives for its conservation necessary. The goal of the present study was to evaluate the antioxidant capacity of rosemary extract, acerola extract, and a mixture of tocopherols applied to industrialized sausages during storage at 8 °C. The antioxidant activity (IC50) in vitro showed values of 0.043, 0.489, 0.494, and 0.509 mg/mL for sodium erythorbate, rosemary extract, acerola extract, and a mixture of tocopherols, respectively. Formulations of sausage obtained in industrial installations were evaluated in terms of physicochemical, microbiological, and sensorial analyses. The pH and acidity values were stable during 23 days of storage. Treatments 1 and 3 with acerola extract and a mixture of tocopherols associated with sodium erythorbate showed the best results against lipid oxidation (TBARs), respectively. The hydroperoxides were only found after the 12th day of storage, consequently reducing the formation of malondialdehyde. The treatments with natural antioxidants showed an antimicrobial effect for the group of mesophilic bacteria; their results did not exceed 4 log10 CFU/g, while the control reached 5 log10 CFU/g on the 23rd day of storage. In regard to other microorganisms evaluated, no significant differences were found between treatments with natural antioxidants. Thus, the natural extracts evaluated in association with sodium erythorbate contributed to the antioxidant action for the application on an industrial scale, as they improved the sausage characteristics after 23 days of storage at 8 °C. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05815-y.
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Affiliation(s)
- Henrique Hoelscher
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709–910 Brazil
| | - Evilyn L. Fell
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709–910 Brazil
| | - Rosicler Colet
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709–910 Brazil
| | - Lucas H. Nascimento
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709–910 Brazil
| | - Ângela Signor Backes
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709–910 Brazil
| | - Geciane T. Backes
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709–910 Brazil
| | - Rogerio L. Cansian
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709–910 Brazil
| | - Eunice Valduga
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709–910 Brazil
| | - Clarice Steffens
- Department of Food Engineering, URI - Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709–910 Brazil
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19
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Ahmad A, Mahmood N, Hussain M, Aiman U, Al-Mijalli SH, Raza MA, Al Jbawi E. Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2189086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Awais Ahmad
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Nasir Mahmood
- Department of Zoology, University of Central Punjab Bahawalpur Campus, Bahawalpur, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Umme Aiman
- Department of Food Science and Nutrition, Government College University, Faisalabad, Pakistan
| | - Samiah H. Al-Mijalli
- Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
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20
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Özkök AO, Kilinç G. Germinated Wheat as a Potential Natural Source of Antioxidants to Improve Sperm Quality: A Canary Trial. Vet Sci 2023; 11:4. [PMID: 38275920 PMCID: PMC10820429 DOI: 10.3390/vetsci11010004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 12/15/2023] [Accepted: 12/16/2023] [Indexed: 01/27/2024] Open
Abstract
The present study was carried out to determine the effects of germinated wheat on some spermatological parameters (motility, abnormal spermatozoa, hypo-osmotic swelling test (HOST), and viability) in male Gloster canaries. For this purpose, the canaries were divided into two groups, each consisting of six canaries, one control (C), and the other experimental group (GW). Group C was fed commercial canary feed. The GW group was fed germinated wheat (germinated for 5 days) and commercial canary feed. The canaries were kept individually in four-storey cages (60 cm × 50 cm × 40 cm). In this study, which lasted 2 months, feed/water was provided ad libitum and lighting was applied daily for 16 h (turned on at 05:30 and turned off at 21:30). At the end of the experiment, the sperm samples obtained from the canaries were examined in terms of the aforementioned parameters. The effects of germination time × concentration, germination time, and solvent rate on DPPH radical scavenging activity and phenolic compounds in germinated wheat were significant (p < 0.001). The highest DPPH (2, 2-diphenyl-1-picryl hydrazyl) radical scavenging activity (86.06%) and phenolic content (316.25 mg GAE/g) in germinated wheats were obtained on the fifth day (90% solvent rate) of germination. It was determined that germinated wheat did not significantly affect abnormal sperm and HOST values (p > 0.05). However, it significantly affected the motility and viable sperm rates (p < 0.05). As a result, it is thought that germinated wheat can be used as a natural antioxidant source to increase motility and vitality in canary sperm.
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Affiliation(s)
- Arda Onur Özkök
- Department of Veterinary, Suluova Vocational School, Amasya University, 05500 Amasya, Türkiye
| | - Gözde Kilinç
- Department of Food Processing, Suluova Vocational School, Amasya University, 05500 Amasya, Türkiye;
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21
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Chen M, Pan Q, Wu B, Wang H, Yi Y, Xu W, Guo D. Effect of Fenugreek ( Trigonella foenum-graecum L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck Meat. Foods 2023; 12:4482. [PMID: 38137286 PMCID: PMC10742523 DOI: 10.3390/foods12244482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
The effect of fenugreek (Trigonella foenum-graecum L.) seed extracts (FSEs) on the structure of duck myofibrillar protein (MP) oxidation was researched via particle size, zeta potential, Fourier transform infrared (FTIR), fluorescence spectroscopy, SDS-PAGE, and scanning electron microscopy (SEM) in the Fenton oxidation system. FSE (0.3 mg/mL) could scavenge 58.79% of the hydroxyl radical and possessed good antioxidation. FSE could retard the oxidation of MP, and the carbonyl formation and total sulfhydryl loss of MP decreased by 42.00% and 105.94%, respectively, after 4.67% of FSE treatment. SDS-PAGE results showed that 0.67% and 2.67% of FSE decreased the strength of the myosin heavy chain (MHC) and actin bands of the oxidized MP, respectively. The FSE changed the secondary structures of the MP and promoted the unfolding of the MP structure and the transformation from α-helix to β-turn. When treated with 0.67% of FSE, the hydrophobicity of the MP declined by 26.14%, and solubility was improved by 37.21% compared with the oxidation group. After 0.67% of FSE treatment, the particle size and zeta potential of the MP returned to the level of the blank group. Scanning electron microscopy revealed that FSE improved the apparent morphology of the MP. Overall, FSE had positive effects on the antioxidation of the duck MP, and it could improve the structure and characteristics of the MP. It is hoped that FSE could be considered as a natural antioxidant to retard the oxidation of the MP in meat products.
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Affiliation(s)
- Mingyue Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Qingmei Pan
- Hongan County Public Inspection and Testing Center, Hongan 438400, China;
| | - Binbin Wu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Hongxun Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Yang Yi
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Wei Xu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Danjun Guo
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (M.C.); (B.W.); (H.W.); (Y.Y.); (D.G.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
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22
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Martín-Mateos MJ, Delgado-Adámez J, Moreno-Cardona D, Valdés-Sánchez ME, Ramírez-Bernabé MR. Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers. Foods 2023; 12:4468. [PMID: 38137272 PMCID: PMC10743004 DOI: 10.3390/foods12244468] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/21/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
White wine pomace, a by-product from winemaking, was stabilized after the application of thermal blanching (with the aim of deactivating the polyphenoloxidase enzyme), milling, and processing by hydrostatic high-pressure treatment (with the aim of reducing initial microbial loads while preserving phenolic compounds content). The valorized pomace (VP) ingredient was added at different proportions to pork burgers (0.5%, 1%, and 3% w/w) to improve their preservation, and the effect was compared to those produced by sulfites and with a control (without sulfites or VP). Burgers were vacuum-packed and refrigerated for 7 days. Microbiological, color, oxidation, and sensory parameters were analyzed. Neither sulfites nor VP reduced the microbial development of most microorganism groups evaluated (p > 0.05); however, both prevented coliform growth during storage (p < 0.01). The use of sulfites prevented the discoloration of burgers during storage, while VP had no effect (p < 0.001). On the contrary, VP limited lipid and protein oxidation development during storage (p > 0.05), while sulfites had no effect. Therefore, the use of VP from white wine production could have an antioxidant effect but a limited antimicrobial or color-protective effect for the preservation of pork burgers.
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Affiliation(s)
| | | | | | | | - M. Rosario Ramírez-Bernabé
- Technological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, Spain; (M.J.M.-M.); (J.D.-A.); (D.M.-C.); (M.E.V.-S.)
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23
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Deng C, Li M, Liu Y, Yan C, He Z, Chen ZY, Zhu H. Cholesterol Oxidation Products: Potential Adverse Effect and Prevention of Their Production in Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18645-18659. [PMID: 38011512 DOI: 10.1021/acs.jafc.3c05158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
Cholesterol oxidation products (COPs) are a group of substances formed during food processing. COPs in diet is a health concern because they may affect human health in association with the risk of various diseases including atherosclerosis, Alzheimer's disease, age-related macular degeneration, diabetes, and chronic gastrointestinal inflammatory colitis. Production of COPs in foods can be affected by many factors such as temperature, pH, light, oxygen, water, carbohydrates, fatty acids, proteins, and metal cations. The key issue is preventing its generation in foods. Some COPs can also be produced in vivo by both nonenzymatic and enzymatic-catalyzed oxidation reactions. Currently, a number of natural antioxidants such as catechins, flavonoids, and other polyphenols have been proven to inhibit the generation of COPs. In addition, measures taken during food processing can also minimize the production of COPs, such as the Maillard reaction and marinating food with plant polyphenol-rich seasonings. In conclusion, a comprehensive approach encompassing the suppression on COPs generation and implementation of processing measures is imperative to safeguard human health against the production of COPs in the food chain.
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Affiliation(s)
- Chuanling Deng
- School of Food Science and Engineering/Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing/National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products (CAQS-GAP-KZZX043), Foshan University, Foshan 528000, Guangdong China
| | - Mingxuan Li
- School of Food Science and Engineering/Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing/National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products (CAQS-GAP-KZZX043), Foshan University, Foshan 528000, Guangdong China
- School of Life Sciences, South China Agricultural University, Guangzhou 510000, Guangdong China
| | - Yang Liu
- School of Food Science and Engineering/Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing/National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products (CAQS-GAP-KZZX043), Foshan University, Foshan 528000, Guangdong China
| | - Chi Yan
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT 999077, Hong Kong China
| | - Zouyan He
- School of Public Health, Guangxi Medical University, Nanning 530021, Guangxi China
| | - Zhen-Yu Chen
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT 999077, Hong Kong China
| | - Hanyue Zhu
- School of Food Science and Engineering/Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing/National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products (CAQS-GAP-KZZX043), Foshan University, Foshan 528000, Guangdong China
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24
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Deuchande T, Fundo J, Rodrigues D, Abudiab I, Durão J, Carvalho AP, Oliveira ALS, Pintado M, Amaro AL. Antioxidant effects of phenolic extract from sugarcane straw and mannan extract from brewer's spent yeast on fresh-cut apples. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7529-7538. [PMID: 37406160 DOI: 10.1002/jsfa.12829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 06/30/2023] [Accepted: 07/05/2023] [Indexed: 07/07/2023]
Abstract
BACKGROUND Fresh-cut fruit are convenient ready-to-eat products increasingly demanded by consumers, but highly susceptible to oxidation. To increase the shelf life of these products, this industry is currently facing the challenge of finding sustainable natural preservatives capable of maintaining fresh-cut fruit quality while meeting consumers' expectations regarding health and environmental concerns. RESULTS In this work, fresh-cut apple slices were treated with two antioxidant extracts derived from industrial by-products: a phenolic-rich extract produced from sugarcane straw (PE-SCS) and applied at 15 g L-1 , and a mannan-rich extract obtained from brewer's spent yeast (MN-BSY) applied at two concentrations: 1 and 5 g L-1 . PE-SCS, having a brown color, imparted a brownish hue to the fruit and increased the browning rate during storage, and not even the initial robust antioxidant response (high superoxide dismutase, catalase, ascorbate peroxidase and guaiacol peroxidase activities), prevented oxidation. Fruit treated with MN-BSY extract at 5 g L-1 showed lower color loss rate and higher polyphenol oxidase inhibition, while at 1 g L-1 it showed lower firmness loss rate and lower lipid peroxidation after 6 days of storage. CONCLUSION The results showed that PE-SCS triggers a potent antioxidant response in fresh-cut fruit and, despite it imparting a brown color to the fruit at 15 g L-1 , it may have potential for application at lower concentrations. Regarding MN-BSY, it generally decreased oxidative stress, but its effect on quality maintenance was dependent on the concentration and, thus, to confirm its potential as a fruit preservative more concentrations must be tested. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Teresa Deuchande
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Joana Fundo
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Daniela Rodrigues
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Iyad Abudiab
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Joana Durão
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
- Amyris Bio Products Portugal, Unipessoal Lda, Porto, Portugal
| | - Ana Paula Carvalho
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ana Lúcia Silva Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ana Luísa Amaro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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25
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Meng L, Ma L, Xu J, Rong K, Peng N, Zhao S. Effect of enzyme-assisted fermentation on quality, safety, and microbial community of black soldier fly larvae (Hermetia illucens L.) as a novel protein source. Food Res Int 2023; 174:113624. [PMID: 37986475 DOI: 10.1016/j.foodres.2023.113624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/17/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
Considering the significance and scarcity of quality protein, this study aims to obtain a novel safe protein source through fermenting the black soldier fly larvae (BSFL). Lactobacillus crispatus M1027 and Pichia kudriavzevii DHX19 were added as starters together with neutral protease for enzymolysis during fermentation. The results showed that the low pH value (from 6.60 to 3.99), generated by lactic acid accumulation, created an environment where the pathogen could hardly grow. During fermentation, the flavor compound ethyl acetate content reached up to 406.55 mg/L, and the melanization was effectively inhibited by the starters. The increase of trichloroacetic acid-soluble protein content (from 8.73 % to 17.96 %) contributed to improving the absorbability of product by animals after feeding. Notably, the contents of detrimental substances, including total volatile basic nitrogen and histamine, were both below specified limits after fermentation. Simultaneously, the malonic dialdehyde content remained stable during fermentation. Relative abundance of Lactobacillus and Pichia gradually increased and finally dominated in the culture during fermentation, accompanied by pathogens decline below detection limit (1.0 Log cfu/g). Moreover, there was a close relationship between the dynamics of physicochemical indices and microbial succession. Overall, our studies explored a new process to ferment the BSFL paste which would improve the quality and safety of fermented BSFL paste. This research provided theoretical support for fermented insect as a novel protein source.
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Affiliation(s)
- Leying Meng
- National Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Liangxiao Ma
- National Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China; Hubei Zhizheng Tianchen Biotechnology Co., Ltd, China
| | - Jiahui Xu
- Hubei Zhizheng Tianchen Biotechnology Co., Ltd, China
| | - Keming Rong
- Hubei Zhizheng Tianchen Biotechnology Co., Ltd, China
| | - Nan Peng
- National Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shumiao Zhao
- National Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.
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26
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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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27
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López-Pedrouso M, Zaky AA, Lorenzo JM, Camiña M, Franco D. A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations. Meat Sci 2023; 204:109278. [PMID: 37442015 DOI: 10.1016/j.meatsci.2023.109278] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/04/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023]
Abstract
Meat and its by-products offer a rich source of bioactive compounds which have potential applications in both the food and pharmaceutical industries. In this review, we present several extraction methods and report the identification and properties of bioactive peptides. We also examine the challenges and limitations associated with their use in food applications. Enzymatic hydrolysis and fermentation using starts cultures are common methods for generating bioactive peptides from meat proteins. Additionally, natural gastrointestinal digestion can also produce bioactive peptides. However, emerging technologies like high hydrostatic pressure, subcritical extraction and pulsed electric fields can improve hydrolysis and increase the yield of bioactive peptides. Online bioinformatics applications have emerged as an established method for identifying potentially bioactive peptides. These tools reduce the cost and time required for traditional methods of research. Finally, incorporating bioactive peptides into diets for specific purposes such as supporting vulnerable populations like children and the elderly ensures safety and efficacy.
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Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain
| | - Ahmed A Zaky
- Department of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Mercedes Camiña
- Departamento de Fisiología, Facultad de Veterinaria, Universidad de Santiago de Compostela, Campus Universitario s/n, Lugo 27002, Spain
| | - Daniel Franco
- Department of Chemical Engineering, Universidade de Santiago de Compostela, Campus Vida, Santiago de Compostela 15782, Spain.
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28
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Krusinski L, Maciel ICF, van Vliet S, Ahsin M, Lu G, Rowntree JE, Fenton JI. Measuring the Phytochemical Richness of Meat: Effects of Grass/Grain Finishing Systems and Grapeseed Extract Supplementation on the Fatty Acid and Phytochemical Content of Beef. Foods 2023; 12:3547. [PMID: 37835200 PMCID: PMC10572853 DOI: 10.3390/foods12193547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Grass-finished beef (GFB) can provide beneficial bioactive compounds to healthy diets, including omega-3 polyunsaturated fatty acids (n-3 PUFAs), conjugated linoleic acid (CLA), and secondary bioactive compounds, such as phytochemicals. The objective of this study was to compare fatty acids (FAs), micronutrients, and phytochemicals of beef fed a biodiverse pasture (GRASS), a total mixed ration (GRAIN), or a total mixed ration with 5% grapeseed extract (GRAPE). This was a two-year study involving fifty-four Red Angus steers (n = 54). GFB contained higher levels of n-3 PUFAs, vitamin E, iron, zinc, stachydrine, hippuric acid, citric acid, and succinic acid than beef from GRAIN and GRAPE (p < 0.001 for all). No differences were observed in quantified phytochemicals between beef from GRAIN and GRAPE (p > 0.05). Random forest analysis indicated that phytochemical and FA composition of meat can predict cattle diets with a degree of certainty, especially for GFB (5.6% class error). In conclusion, these results indicate that GFB contains higher levels of potentially beneficial bioactive compounds, such as n-3 PUFAs, micronutrients, and phytochemicals, compared to grain-finished beef. Additionally, the n-6:n-3 ratio was the most crucial factor capable of separating beef based on finishing diets.
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Affiliation(s)
- Lucas Krusinski
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA;
| | - Isabella C. F. Maciel
- Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA; (I.C.F.M.); (J.E.R.)
| | - Stephan van Vliet
- Center for Human Nutrition Studies, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, UT 84322, USA; (S.v.V.); (M.A.)
| | - Muhammad Ahsin
- Center for Human Nutrition Studies, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, UT 84322, USA; (S.v.V.); (M.A.)
| | - Guanqi Lu
- Department of Epidemiology and Biostatistics, Michigan State University, East Lansing, MI 48824, USA;
| | - Jason E. Rowntree
- Department of Animal Science, Michigan State University, East Lansing, MI 48824, USA; (I.C.F.M.); (J.E.R.)
| | - Jenifer I. Fenton
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA;
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29
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Kęska P, Gazda P, Siłka Ł, Mazurek K, Stadnik J. Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit ( Hylocereus undatus). Foods 2023; 12:3550. [PMID: 37835203 PMCID: PMC10572955 DOI: 10.3390/foods12193550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/20/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
This study evaluates the nutritional value of a baked pork meat product containing lyophilized dragon fruit pulp. The selected nutritional properties of a baked pork meat product fortified with lyophilized Hylocereus undatus pulp in doses of 0.5%, 1.5%, 2.5%, and 4% were evaluated. For this assessment, changes in the basic chemical composition of the products, the content of calcium, magnesium, potassium, iron, and phosphorus, and the profile of fatty acids were considered. Additionally, characteristics typical for meat products, such as pH, water activity, oxidation-reduction potential or thiobarbituric acid reactive substances, and antioxidant properties of the product during 21 days of refrigerated storage, were assessed. The findings indicate that the use of higher doses of lyophilizate, i.e., in the amounts of 2.5% and 4%, significantly (p < 0.05) increases the nutritional value of meat products, leading to an increase in the concentration of essential minerals important for the proper functioning of the human body (calcium, magnesium, potassium, and iron). These changes occurred without affecting the basic chemical composition (except for an increase in the content of fat and carbohydrates in the sample with the addition of 4% lyophilizate). The introduction of the fortification treatment improved the fatty acid profile, resulting in an increase in the content of C14:0, C16:0, C20:0, and C20:5n3. In addition, in the variant with a 4% dosage, there was an increased content of C8:0, C10:0, C16:1n7, C18:0, C18:1n9C + C18:1n9t, and C18:2n6C + C18:2n6t, C18:3n3 (alpha), C20:1n15, and C20:1n9. In this particular variant, an increase in saturated-, monounsaturated-, and polyunsaturated fatty acids was also observed, which was associated with an increased level of TBARS in meat products. However, the increase in the dose of lyophilizate caused an increase in the antiradical effect of meat extracts. Based on the results obtained, it seems reasonable to use a plant additive in the form of lyophilized dragon fruit pulp in the amount of 4.0% in the production of pork meat products.
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Affiliation(s)
| | | | | | | | - Joanna Stadnik
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (P.K.)
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Petcu CD, Tăpăloagă D, Mihai OD, Gheorghe-Irimia RA, Negoiță C, Georgescu IM, Tăpăloagă PR, Borda C, Ghimpețeanu OM. Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry. Foods 2023; 12:3176. [PMID: 37685108 PMCID: PMC10486681 DOI: 10.3390/foods12173176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical-chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.
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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; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Carmen Negoiță
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Ioana Mădălina Georgescu
- Sanitary Veterinary and Food Safety Directorate Bucharest, Ilioara Street No. 16Y, District 3, 032125 Bucharest, Romania;
| | - Paul Rodian Tăpăloagă
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 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; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
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31
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Chen X, Sun S. Color Reversion of Refined Vegetable Oils: A Review. Molecules 2023; 28:5177. [PMID: 37446839 DOI: 10.3390/molecules28135177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 06/23/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
During the transport, storage, and consumption of edible vegetable oils, the color of some freshly refined oils is gradually darkened, which is known as the color reversion. The oil industry has been plagued by the issue for a long time because the dark color of the oil is related to its poor quality and low acceptability for consumers. Color reversion of refined vegetable oils is primarily related to the processing pigments, especially tocored, which is the oxidation product of γ-tocopherol. However, the underlying molecular action mechanism of tocored is not yet fully understood due to the complex transformations of tocored in oil systems. This paper presents a brief description of oil color, followed by an overview of research progress on the mechanism of color reversion. In particular, the effect of minor components (phospholipids and metal ions) on color reversion is highlighted in an attempt to explain the remaining mysteries of color reversion. Furthermore, the measures to restrain color reversion by quality control of the oilseeds, the adjustment of technical parameters of processing, and the storage conditions of refined oils are summarized to provide some references for the oil industry.
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Affiliation(s)
- Xiaozhong Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Shangde Sun
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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Vellur S, Pavadai P, Babkiewicz E, Ram Kumar Pandian S, Maszczyk P, Kunjiappan S. An In Silico Molecular Modelling-Based Prediction of Potential Keap1 Inhibitors from Hemidesmus indicus (L.) R.Br. against Oxidative-Stress-Induced Diseases. Molecules 2023; 28:4541. [PMID: 37299017 PMCID: PMC10254626 DOI: 10.3390/molecules28114541] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/28/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
The present study investigated the antioxidant potential of aqueous methanolic extracts of Hemidesmus indicus (L.) R.Br., followed by a pharmacoinformatics-based screening of novel Keap1 protein inhibitors. Initially, the antioxidant potential of this plant extract was assessed via antioxidant assays (DPPH, ABTS radical scavenging, and FRAP). Furthermore, 69 phytocompounds in total were derived from this plant using the IMPPAT database, and their three-dimensional structures were obtained from the PubChem database. The chosen 69 phytocompounds were docked against the Kelch-Neh2 complex protein (PDB entry ID: 2flu, resolution 1.50 Å) along with the standard drug (CPUY192018). H. indicus (L.) R.Br. extract (100 µg × mL-1) showed 85 ± 2.917%, 78.783 ± 0.24% of DPPH, ABTS radicals scavenging activity, and 161 ± 4 μg × mol (Fe (II)) g-1 ferric ion reducing power. The three top-scored hits, namely Hemidescine (-11.30 Kcal × mol-1), Beta-Amyrin (-10.00 Kcal × mol-1), and Quercetin (-9.80 Kcal × mol-1), were selected based on their binding affinities. MD simulation studies showed that all the protein-ligand complexes (Keap1-HEM, Keap1-BET, and Keap1-QUE) were highly stable during the entire simulation period, compared with the standard CPUY192018-Keap1 complex. Based on these findings, the three top-scored phytocompounds may be used as significant and safe Keap1 inhibitors, and could potentially be used for the treatment of oxidative-stress-induced health complications.
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Affiliation(s)
- Senthilkumar Vellur
- Department of Biotechnology, Kalasalingam Academy of Research and Education, Krishnankoil 626126, India; (S.V.); (S.R.K.P.)
| | - Parasuraman Pavadai
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, M.S. Ramaiah University of Applied Sciences, Bengaluru 560054, India;
| | - Ewa Babkiewicz
- Department of Hydrobiology, Faculty of Biology, University of Warsaw, 02-089 Warsaw, Poland;
- Biological and Chemical Research Centre, University of Warsaw, 02-089 Warsaw, Poland
| | - Sureshbabu Ram Kumar Pandian
- Department of Biotechnology, Kalasalingam Academy of Research and Education, Krishnankoil 626126, India; (S.V.); (S.R.K.P.)
| | - Piotr Maszczyk
- Department of Hydrobiology, Faculty of Biology, University of Warsaw, 02-089 Warsaw, Poland;
| | - Selvaraj Kunjiappan
- Department of Biotechnology, Kalasalingam Academy of Research and Education, Krishnankoil 626126, India; (S.V.); (S.R.K.P.)
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Chernukha I, Kupaeva N, Khvostov D, Bogdanova Y, Smirnova J, Kotenkova E. Assessment of Antioxidant Stability of Meat Pâté with Allium cepa Husk Extract. Antioxidants (Basel) 2023; 12:antiox12051103. [PMID: 37237969 DOI: 10.3390/antiox12051103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 05/10/2023] [Accepted: 05/14/2023] [Indexed: 05/28/2023] Open
Abstract
Antioxidants play a very important role in the food industry. Recently, both science and industry have shown substantial preference for natural antioxidants, including searching for antioxidant substances from natural sources without undesirable side effects. The purpose of this study was to evaluate the effect of adding Allium cepa husk extract at a volume of 68 or 34 μL/g of unsalted blanched materials to replace 34% and 17% of the beef broth, respectively, which corresponded to a total antioxidant capacity (TAC) of 44.4 or 22.2 μmol-equiv. Q/100 g meat pté (i.e., 13.42 or 6.71 mg of quercetin/100 g meat pté), on the quality and safety indicators of the developed meat pté. The TAC according to a ferric reducing antioxidant power assay, thiobarbituric acid reactive substances, and physicochemical and microbiological characteristics were determined during the storage of the meat pté. Proximal and UPLC-ESI-Q-TOF-MS analyses were also performed. The addition of yellow onion husk ethanolic extract to the meat pté at both volumes allowed the maintenance of an increased content of antioxidants, which contributed to a decrease in the generation of secondary products of lipid peroxidation for 14 days of storage at 4 ∘C. The results of the microbiological analyses showed that the developed meat ptés were safe according to all indicators of microbial spoilage within 10 days of production. The results supported the use of yellow onion husk extract in the food industry to contribute to improving the functionality of meat products, developing products for a healthy lifestyle, and providing clean-label foods without or with a minimal content of synthetic additives.
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Affiliation(s)
- Irina Chernukha
- V. M. Gorbatov Federal Research Center for Food Systems, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, Talalikhina St., 26, 109316 Moscow, Russia
| | - Nadezhda Kupaeva
- V. M. Gorbatov Federal Research Center for Food Systems, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, Talalikhina St., 26, 109316 Moscow, Russia
| | - Daniil Khvostov
- V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Laboratory of Molecular Biology and Bioinformatics, Talalikhina St., 26, 109316 Moscow, Russia
| | - Yuliya Bogdanova
- V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Department of Scientific, Applied and Technological Developments, Talalikhina St., 26, 109316 Moscow, Russia
| | - Jutta Smirnova
- V. M. Gorbatov Federal Research Center for Food Systems, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, Talalikhina St., 26, 109316 Moscow, Russia
| | - Elena Kotenkova
- V. M. Gorbatov Federal Research Center for Food Systems, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, Talalikhina St., 26, 109316 Moscow, Russia
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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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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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Šojić B, Milošević S, Savanović D, Zeković Z, Tomović V, Pavlić B. Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products. Molecules 2023; 28:molecules28052293. [PMID: 36903538 PMCID: PMC10005741 DOI: 10.3390/molecules28052293] [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: 02/03/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological) during processing and storage. Conversely, they show negative health implications, so meat technology scientists are focusing on finding alternatives for these compounds. Terpenoid-rich extracts, including essential oils (EOs), are remarkable since they are generally marked as GRAS (generally recognized as safe) and have a wide ranging acceptance from consumers. EOs obtained by conventional or non-conventional methods possess different preservative potentials. Hence, the first goal of this review is to summarize the technical-technology characteristics of different procedures for terpenoid-rich extract recovery and their effects on the environment in order to obtain safe, highly valuable extracts for further application in the meat industry. Isolation and purification of terpenoids, as the main constituents of EOs, are essential due to their wide range of bioactivity and potential for utilization as natural food additives. Therefore, the second goal of this review is to summarize the antioxidant and antimicrobial potential of EOs and terpenoid-rich extracts obtained from different plant materials in meat and various meat products. The results of these investigations suggest that terpenoid-rich extracts, including EOs obtained from several spices and medicinal herbs (black pepper, caraway, Coreopsis tinctoria Nutt., coriander, garlic, oregano, sage, sweet basil, thyme, and winter savory) can be successfully used as natural antioxidants and antimicrobials in order to prolong the shelf-life of meat and processed meat products. These results could be encouraged for higher exploitation of EOs and terpenoid-rich extracts in the meat industry.
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Affiliation(s)
- Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Sanja Milošević
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Danica Savanović
- Faculty of Technology, University of Banja Luka, 78000 Banja Luka, Bosnia and Herzegovina
| | - Zoran Zeković
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Vladimir Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Branimir Pavlić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
- Correspondence:
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37
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Meat quality, metabolic profile and antioxidant status of lambs fed on seedless grape pomace ( Vitis vinifera L.). ANNALS OF ANIMAL SCIENCE 2023. [DOI: 10.2478/aoas-2023-0011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
Abstract
This study was aiming to research the effect of the seedless grape pomace (GP) added to feed mixture on meat quality, metabolic profile, and antioxidant status of Merinolandschaf lambs. The 90 days old lambs in the control group (C, n=10) were fed feed mixture without GP while in experimental groups were fed with 10% (GP10, n=10) or 20% (GP20, n=10) of GP in feed mixture for 30 days. There was a significant increase in L*, a* values and hue angle as well as a decrease in b* values of lamb carcasses in GP10 and GP20 compared to C group. When lambs were fed GP glucose concentrations decreased, while non-esterified fatty acids (NEFA) and β-hydroxybutyrate (BHB) increased on the 30th day in GP10 and GP20 compared with C group. A significant increase in SOD activity on day 30 and GPx activity on day 15 in lambs’ blood of GP10 and GP20 compared with C group was determined. Also, an increase in DPPH in lamb GP10 and GP20 compared with C was determined. The obtained results of the meat quality, metabolic profile and antioxidant status parameters of lamb meat showed that the use of 10% GP in the diet is justified, while 20% of GP was questionable.
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Development and Evaluation of a Novel-Thymol@Natural-Zeolite/Low-Density-Polyethylene Active Packaging Film: Applications for Pork Fillets Preservation. Antioxidants (Basel) 2023; 12:antiox12020523. [PMID: 36830080 PMCID: PMC9952793 DOI: 10.3390/antiox12020523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Sustainability, the circular economy, and the "greenhouse" effect have led the food packaging industry to use naturally available bio-compounds. The integration of such compounds in packaging films increases food safety and extends food shelf-life. The development of an active/antioxidant packaging film based on the widely commercially used low-density polyethylene, natural zeolite, and Thymol, a natural extract from thyme oil, is presented in this work. The obtained active films were characterized using X-Ray Diffraction, Fourier-Transform Infrared Spectroscopy, Scanning Electron Microscopy, and Differential Scanning Calorimetry techniques. The tensile strength, water-oxygen barrier properties, and total antioxidant activity were measured. Low-density polyethylene incorporated with Thymol@Natural Zeolite at a proportion of 15 wt% was the most promising material and was used as film to wrap-up pork fillets. The thiobarbituric acid (TBA) method and heme iron measurements indicated a delayed lipids oxidation using this film. A linear correlation between the TBA method and heme iron values seems to be established, which could result in a fast method to determine the degree of lipid oxidation in pork fillets. Finally, a two-stage diffusion process during Thymol release was observed, and the values of the diffusion coefficient was 2.09 × 10-7 and 1.21 × 10-8 cm2/s for each stage. The applied pseudo-second sorption model provided a rate constant k2 = 0.01647 (s-1). These results indicate the strong potential of such films to be used as food packaging materials free of E-number preservatives.
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Wójciak KM, Ferysiuk K, Kęska P, Materska M, Chilczuk B, Trząskowska M, Kruk M, Kołożyn-Krajewska D, Domínguez R. Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules 2023; 28:1749. [PMID: 36838736 PMCID: PMC9962172 DOI: 10.3390/molecules28041749] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/06/2023] [Accepted: 02/08/2023] [Indexed: 02/16/2023] Open
Abstract
Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite added to canned meat from 100 to 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf extract, was analyzed. The possibility of fortification of canned meat with blackcurrant leaf extract was confirmed. It contained significant amounts of phenolic acids and flavonoid derivatives. These compounds contributed to their antioxidant activity and their ability to inhibit the growth of selected Gram-positive bacteria. In addition, it was observed that among the three different tested doses (50, 100, and 150 mg/kg) of the blackcurrant leaf extract, the addition of the highest dose allowed the preservation of the antioxidant properties of canned meat during 180 days of storage (4 °C). At the end of the storage period, this variant was characterized by antiradical activity against ABTS (at the level of 4.04 mgTrolox/mL) and the highest reducing capacity. The addition of 150 mg/kg of blackcurrant leaf extract caused a reduction in oxidative transformations of fat in meat products during the entire storage period, reaching a level of TBARS almost two times less than in the control sample. In addition, these products were generally characterized by stability (or slight fluctuations) of color parameters and good microbiological quality and did not contain N-nitrosamines.
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Affiliation(s)
- Karolina M. Wójciak
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
| | - Karolina Ferysiuk
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
| | - Paulina Kęska
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
| | - Małgorzata Materska
- Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Barbara Chilczuk
- Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW, 02-776 Warsaw, Poland
| | - Marcin Kruk
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW, 02-776 Warsaw, Poland
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW, 02-776 Warsaw, Poland
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain
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Improving the Shelf Life and Quality of Minced Beef by Cassia Glauca Leaf Extracts during Cold Storage. Processes (Basel) 2023. [DOI: 10.3390/pr11010240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Minced beef is a popular meat product due to its low price and superior nutritional value. The contamination of minced beef is a significant risk for the worldwide meat market. Both natural and synthetic preservatives are used to expand the shelf life and improve the quality properties of meat. The harmful effects of synthetic preservatives make natural preservatives more appealing. Therefore, this research was performed to study the impact of different concentrations of Cassia glauca leaf extract (CGE) on increasing the shelf life of minced beef. Seventy-two minced beef samples were divided into control, 0.25, 0.5, and 1% w/w CGE treated groups. The control and treated samples were kept at 3 ± 1 °C in the refrigerator for 15 days. Minced beef samples’ sensory, chemical, and microbiological properties were assessed every three days. The gained results showed that the CGE addition effectively decreased the microbial count and maintained the minced beef’s sensory and chemical quality. Additionally, CGE extended the shelf life of minced meat up to 15 days under the proper refrigeration condition compared to the control group, which decomposed after the sixth day of refrigeration. Our study suggested that CGE could be used as a natural preservative for refrigerated minced meat.
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Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf life extension of rabbit meat during chilled storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01804-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
AbstractRabbit meat is one of the most consumed meats throughout the world and is extremely susceptible to spoilage due to its high protein and moisture content. Natural preservatives with antioxidant and antibacterial properties are needed to maintain meat quality and increase its shelf life. This study examined the effect of 1% chitosan (CH), 0.2% rosemary (Salvia rosmarinus) essential oil (REO), and their combination on pH, total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) levels, and the microbial profile of rabbit meat stored over 12 days at 4 °C. During this time, changes in appearance, odor, and texture were also noted. The shelf lives of samples treated with only 1% CH coating, or in combination with 0.2% REO, were longer than those of untreated samples. These results showed that samples treated with both CH and REO were still acceptable until the 12th day and resulted in significantly lower meat demerit scores in these treated groups compared with untreated meat. In all groups, the pH, TVB-N, and TBA values increased over time, but these values were significantly higher (p < 0.05) in untreated samples. Microbial analysis results showed that chilled rabbit meat samples treated with combined 1% CH and 0.2% REO reduced Enterobacteriaceae, Pseudomonas, and Psychrotrophic counts. The experimental results demonstrated that using CH coating in combination with REO improved the quality of rabbit meat and could be an effective approach to reduce rabbit meat deterioration during chilled storage.
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CARDOSO MAP, VITAL ACP, MEDEIROS A, SARAIVA BR, PRADO IND. Goji berry effects on hamburger quality during refrigerated display time. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.68322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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In Vitro Antioxidant Activities of Plant Polyphenol Extracts and Their Combined Effect with Flaxseed on Raw and Cooked Breast Muscle Fatty Acid Content, Lipid Health Indices and Oxidative Stability in Slow-Growing Sasso Chickens. Foods 2022; 12:foods12010115. [PMID: 36613331 PMCID: PMC9818817 DOI: 10.3390/foods12010115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Adding flaxseed was found to decrease oxidative stability in feed and increase the antioxidant needs of chicken. This has also been associated with a decrease in the nutritional value and oxidative stability of meat if sufficient dietary antioxidants are not included. Furthermore, dietary flaxseed has been explored in fast-growing chickens as such studies are limited with slow-growing chickens. Thus, this study aimed to evaluate the effects of feeding plant polyphenol extracts as an antioxidant alongside flaxseed on fatty acid content, oxidative stability, and lipid health indices in breast muscle of slow-growing Sasso T451A dual-purpose chicken. A total of 126 chickens assigned to six groups (seven replicates of three) were fed on NC (control and no antioxidants), FS (75 g flaxseed and no antioxidants), VE8 (75 g flaxseed and 800 mg vitamin E), TS8 (75 g flaxseed and 800 mg Thymus schimperi), DA8 (75 g flaxseed and 800 mg Dodonaea angustifolia) and CD8 (75 g flaxseed and 800 mg Curcuma domestica) extract per kg diet. Feeding on CD8 and VE8 in raw and TS8, CD8 and VE8 diets in cooked breast muscle increased (p < 0.05) the C22:6n − 3 (DHA) and C20:5n − 3 (EPA) contents compared to the FS diet. Feeding FS increased (p < 0.05) the malondialdehyde (MDA) content in breast muscle, whereas TS8 in cooked and raw and CD8 and DA8 diets in raw breast muscle decreased it (p < 0.05). No added benefit was observed in feeding VE8 over plant extracts in terms of improving fatty acid composition and lipid health indices and reducing lipid oxidation in breast meat.
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Jiang Q, Shen H, Gao P, Yu P, Yang F, Xu Y, Yu D, Xia W, Wang L. Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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de Alencar MG, de Quadros CP, Luna ALLP, Neto AF, da Costa MM, Queiroz MAÁ, de Carvalho FAL, da Silva Araújo DH, Gois GC, Dos Anjos Santos VL, da Silva Filho JRV, de Souza Rodrigues RT. Grape skin flour obtained from wine processing as an antioxidant in beef burgers. Meat Sci 2022; 194:108963. [PMID: 36084488 DOI: 10.1016/j.meatsci.2022.108963] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 08/23/2022] [Accepted: 08/26/2022] [Indexed: 10/14/2022]
Abstract
The objective of this study was to determine the best level of wine making by-product meal (WBM) as a natural antioxidant to replace butylhydroxytoluene (BHT) in beef burger stored at -20 °C for up to 120 days. The treatments consisted of control (basic formulation - BF, without antioxidant); BF with BHT; and BF with WBM0.5, WBM1.0, WBM1.5, and WBM2.0, with 0.5, 1.0, 1.5 and 2.0 g WBM/100 g BF, respectively. Up to 60 days of storage, the lipid oxidation value between BHT and WBM0.5 treatments did not differ and were lower than the values presented by the other treatments. On day 90 and 120, the lipid oxidation values of treatments BHT, WBM0.5, and WBM1.0 did not differ and were lower than the values presented by WBM1.5 and WBM2.0 treatments. Burgers from all treatments with WBM inclusion had crude fiber values above 3 g/100 g. WBM1.5 and WBM2.0 treatments had the worst scores for appearance, aroma, juiciness and tenderness, in addition to the highest cooking losses. WBM can be used at up to 1 g/100 g to replace BHT in frozen beef burgers. Higher levels of WBM inclusion increased lipid oxidation and negatively affected the sensory quality of burgers.
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Affiliation(s)
- Maria Gracileide de Alencar
- Department of Animal Science, Universidade Federal do Vale do São Franscisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | - Cedenir Perreira de Quadros
- Department of Pharmaceutical Sciences, Universidade Federal do Vale do São Francisco - Univasf, 56304-917 Petrolina, PE, Brazil
| | - Aridson Luiz Lima Pedrosa Luna
- Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | - Acácio Figueirêdo Neto
- Department of Agricultural Engineering, Universidade Federal do Vale do São Francisco - Univasf, 48902-300 Juazeiro, BA, Brazil
| | - Mateus Matiuzzi da Costa
- Department of Animal Science, Universidade Federal do Vale do São Franscisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | - Mário Adriano Ávila Queiroz
- Department of Animal Science, Universidade Federal do Vale do São Franscisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | | | - David Hans da Silva Araújo
- Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | - Glayciane Costa Gois
- Department of Animal Science, Universidade Federal do Vale do São Franscisco - Univasf, 56300-000 Petrolina, PE, Brazil
| | | | - José Renaldo Vilar da Silva Filho
- Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco - Univasf, 56300-000 Petrolina, PE, Brazil
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Wu H, Bak KH, Goran GV, Tatiyaborworntham N. Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Crit Rev Food Sci Nutr 2022; 64:4921-4939. [PMID: 36448306 DOI: 10.1080/10408398.2022.2146654] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Kathrine H Bak
- Department of Food Technology and Vetefrinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Gheorghe V Goran
- Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, University of Agricultural, Bucharest, Romania
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
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Ojeda-Piedra SA, Zambrano-Zaragoza ML, González-Reza RM, García-Betanzos CI, Real-Sandoval SA, Quintanar-Guerrero D. Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238187. [PMID: 36500284 PMCID: PMC9738418 DOI: 10.3390/molecules27238187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/15/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.
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Affiliation(s)
- Sergio A. Ojeda-Piedra
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - María L. Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
- Correspondence: ; Tel.: +52-5556232065
| | - Ricardo M. González-Reza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - Claudia I. García-Betanzos
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - Samantha A. Real-Sandoval
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - David Quintanar-Guerrero
- Laboratorio de Posgrado en Tecnología Farmacéutica Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54745, Mexico
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The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf. Foods 2022; 11:foods11223563. [PMID: 36429153 PMCID: PMC9688963 DOI: 10.3390/foods11223563] [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: 10/25/2022] [Revised: 11/03/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
This study investigated the effect of ginger-rhizome addition and storage time on the physicochemical and sensory quality of pork meatloaf. Three types of pork meatloaf were evaluated: control and with 1% and 2% addition of ginger. All meatloaves were vacuum packaged and stored for 0, 7, 14, and 21 days at 4 °C. The addition of ginger rhizome significantly reduced lipid oxidation, and the higher inclusion rate was more effective in this regard. Ginger decreased red-colour saturation (a*) and increased colour brightness. The addition of ginger rhizome at 2% induced a greater decrease in meat hardness and improved chewiness in comparison with 1% addition. Products containing ginger differed from the control sample in aroma, texture, and taste, but no significant differences were found in the overall quality of the compared samples.
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Ahmadi S, Abdolmaleki A, Jebeli Javan M. In silico study of natural antioxidants. VITAMINS AND HORMONES 2022; 121:1-43. [PMID: 36707131 DOI: 10.1016/bs.vh.2022.09.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Antioxidants are the body's defense system against the damage of reactive oxygen species, which are usually produced in the body through various physiological processes. There are various sources of these antioxidants such as endogenous antioxidants in the body and exogenous food sources. This chapter provides important information on methods used to investigate antioxidant activity and sources of plant antioxidants. Over the past two decades, numerous studies have demonstrated the importance of in silico research in the development of novel natural and synthesized antioxidants. In silico methods such as quantitative structure-activity relationships (QSAR), pharmacophore, docking, and virtual screenings are play critical roles in designing effective antioxidants that may be synthesized and tested later. This chapter introduces the available in silico approaches for different classes of antioxidants. Many successful applications of in silico methods in the development and design of novel antioxidants are thoroughly discussed. The QSAR, pharmacophore, molecular docking techniques, and virtual screenings process summarized here would help readers to find out the proper mechanism for the interaction between the free radicals and antioxidant compounds. Furthermore, this chapter focuses on introducing new QSAR models in combination with other in silico methods to predict antioxidants activity and design more active antioxidants. In silico studies are essential to explore largely unknown plant tissue, food sources for antioxidant synthesis, as well as saving time and money in such studies.
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Affiliation(s)
- Shahin Ahmadi
- Department of Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
| | - Azizeh Abdolmaleki
- Department of Chemistry, Tuyserkan Branch, Islamic Azad University, Tuyserkan, Iran
| | - Marjan Jebeli Javan
- Department of Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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Hadidi M, Orellana-Palacios JC, Aghababaei F, Gonzalez-Serrano DJ, Moreno A, Lorenzo JM. Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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