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Zhang D, Fang X, Xia W, Sun Q, Zhang X, Qi Y, Yu Y, Zhou Z, Du D, Tao C, Wang Z, Li J. Rutin enhances mitochondrial function and improves the developmental potential of vitrified ovine GV-stage oocyte. Theriogenology 2024; 229:214-224. [PMID: 39217650 DOI: 10.1016/j.theriogenology.2024.08.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 08/25/2024] [Accepted: 08/25/2024] [Indexed: 09/04/2024]
Abstract
Vitrification of oocyte has become an important component of assisted reproductive technology and has important implications for animal reproduction and the preservation of biodiversity. However, vitrification adversely affects mitochondrial function and oocyte developmental potential, mainly because of oxidative damage. Rutin is a highly effective antioxidant, but no information is available to the effect of rutin on the mitochondrial function and development in vitrified oocytes. Therefore, we studied the effects of rutin supplementation of vitrification solution on mitochondrial function and developmental competence of ovine germinal vesicle (GV) stage oocytes post vitrification. The results showed that supplementation of vitrification solution with 0.6 mM rutin significantly increased the cleavage rate (71.6 % vs. 59.3 %) and blastocyst rate (18.9 % vs. 6.8 %) compared to GV-stage oocytes in the vitrified group. Then, we analyzed the reactive oxygen species (ROS), glutathione (GSH), mitochondrial activity and membrane potential (ΔΨm), endoplasmic reticulum (ER) Ca2+, and annexin V (AV) of vitrified sheep GV-stage oocytes. Vitrified sheep oocytes exhibited increased levels of ROS and Ca2+, higher rate of AV-positive oocytes, and decreased mitochondrial activity, GSH and ΔΨm levels. However, rutin supplementation in vitrification solution decreased the levels of ROS, Ca2+ and AV-positive oocytes rate, and increased the GSH and ΔΨm levels in vitrified oocytes. Results revealed that rutin restored mitochondrial function, regulated Ca2+ homeostasis and decreased apoptosis potentially caused by mitophagy in oocytes. To understand the mechanism of rutin functions in vitrified GV-stage oocytes in sheep, we analyzed the transcriptome and found that rutin mediated oocytes development and mitochondrial function, mainly by affecting oxidative phosphorylation and the mitophagy pathways. In conclusion, supplementing with 0.6 mM rutin in vitrification solution significantly enhanced developmental potential through improving mitochondrial function and decreased apoptosis potentially caused by mitophagy after vitrification of ovine GV-stage oocytes.
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Affiliation(s)
- Di Zhang
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China
| | - Xiaohuan Fang
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China
| | - Wei Xia
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China; Hebei Technology Innovation Center of Cattle and Sheep Embryo, Baoding, 071000, PR China
| | - Qingyi Sun
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China
| | - Xinbo Zhang
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China
| | - Yatian Qi
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China
| | - Yang Yu
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China
| | - Zhenmin Zhou
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China
| | - Dongyan Du
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China
| | - Chenyu Tao
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China
| | - Zhigang Wang
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China; Hebei Technology Innovation Center of Cattle and Sheep Embryo, Baoding, 071000, PR China
| | - Junjie Li
- College of Animal Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China; Hebei Technology Innovation Center of Cattle and Sheep Embryo, Baoding, 071000, PR China.
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Kumar H, Guleria S, Kimta N, Dhalaria R, Nepovimova E, Dhanjal DS, Alomar SY, Kuca K. Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed. Curr Res Food Sci 2024; 9:100836. [PMID: 39290651 PMCID: PMC11406246 DOI: 10.1016/j.crfs.2024.100836] [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: 06/23/2024] [Revised: 08/16/2024] [Accepted: 08/31/2024] [Indexed: 09/19/2024] Open
Abstract
The resurgence of interest in amaranth and buckwheat as nutrient-rich and versatile grains has incited extensive research aimed at exploring their potential benefits for sustainable agriculture and human nutrition. Amaranth is renowned for its gluten-free nature and exceptional nutritional profile, offering high-quality proteins, fiber, minerals, and bioactive compounds. Similarly, buckwheat is recognized for its functional and nutraceutical properties, offering a plethora of health benefits attributed to its diverse array of biologically active constituents; flavonoids, phytosterols, and antioxidants. This comprehensive review comprehends the existing understanding of the composition, anti-nutritional factors, biological activity, and potential application of these grains, emphasizing their pivotal role in addressing global food insecurity. Developed functional foods using these grains are having enhanced physicochemical properties, mineral content, phenolic content and overall sensory acceptability. In addition, the consumption of developed functional food products proved their health benefits against various type of anomalies. Moreover, enrichment of both grains in the animal feeds also showing positive health benefits.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003, Hradec Kralove, Czech Republic
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, 147001, India
| | - Neetika Kimta
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003, Hradec Kralove, Czech Republic
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, 144411, India
| | - Suliman Y Alomar
- Zoology Department, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003, Hradec Kralove, Czech Republic
- Biomedical Research Center, University Hospital of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
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Tobar-Delgado E, Mejía-España D, Osorio-Mora O, Serna-Cock L. Rutin: Family Farming Products' Extraction Sources, Industrial Applications and Current Trends in Biological Activity Protection. Molecules 2023; 28:5864. [PMID: 37570834 PMCID: PMC10421072 DOI: 10.3390/molecules28155864] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/21/2023] [Accepted: 07/23/2023] [Indexed: 08/13/2023] Open
Abstract
In vitro and in vivo studies have demonstrated the bioactivity of rutin, a dietary flavonol naturally found in several plant species. Despite widespread knowledge of its numerous health benefits, such as anti-inflammatory, antidiabetic, hepatoprotective and cardiovascular effects, industrial use of rutin is still limited due to its low solubility in aqueous media, the characteristic bitter and astringent taste of phenolic compounds and its susceptibility to degradation during processing. To expand its applications and preserve its biological activity, novel encapsulation systems have been developed. This review presents updated research on the extraction sources and methodologies of rutin from fruit and vegetable products commonly found in a regular diet and grown using family farming approaches. Additionally, this review covers quantitative analysis techniques, encapsulation methods utilizing nanoparticles, colloidal and heterodisperse systems, as well as industrial applications of rutin.
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Affiliation(s)
- Elizabeth Tobar-Delgado
- Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Carrera. 32 Chapinero, Palmira 763533, Colombia
| | - Diego Mejía-España
- Grupo de Investigación GAIDA, Departamento de Procesos Industriales, Facultad de Ingeniería Agroindustrial, Pasto 522020, Colombia
| | - Oswaldo Osorio-Mora
- Grupo de Investigación GAIDA, Departamento de Procesos Industriales, Facultad de Ingeniería Agroindustrial, Pasto 522020, Colombia
| | - Liliana Serna-Cock
- Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Carrera. 32 Chapinero, Palmira 763533, Colombia
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Wronkowska M, Bączek N, Honke J, Topolska J, Wiczkowski W, Zieliński H. Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds. Molecules 2023; 28:molecules28114565. [PMID: 37299040 DOI: 10.3390/molecules28114565] [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: 05/02/2023] [Revised: 06/01/2023] [Accepted: 06/04/2023] [Indexed: 06/12/2023] Open
Abstract
Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or antioxidant capacity. About a 30% decrease in the content of available lysine in the roll was observed compared to the value obtained for fermented dough. Free FIC, FAST index, and browning index were highest for the final products. The increase of analyzed tocopherols (α-, β-,γ-, and δ-T) was noticed during the technological steps, with the highest values found for the roll with 3% of buckwheat hull. A significant reduction in GSH and GSSG content occurred during the baking process. The observed increase in the value of the antioxidant capacity after the baking process may be the result of the formation of new antioxidant compounds.
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Affiliation(s)
- Małgorzata Wronkowska
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Natalia Bączek
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Joanna Honke
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Joanna Topolska
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Wiesław Wiczkowski
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
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Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04120-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractIn this study, the bioaccessible total phenolic compounds (TPC) and antioxidant capacity (AC) of commonly consumed bakery products enriched with raw (BH) or roasted (RBH) buckwheat hull were evaluated. The soluble and insoluble fractions obtained after in vitro enzymatic digestion of mixed rye/wheat bread with 4% of RBH (BRBH), wheat bread with 3% of BH (BBH), and their control counterparts were separated (C-BRBH and C-BBH, respectively). The addition of buckwheat hull, raw and roasted, significantly increased the values of analyzed parameters compared to control samples. Before the digestion, the highest values of TPC and AC were found for bread with 4% of RBH. After in vitro digestion of the bakery products, the content of TPC and AC in the soluble fraction was 75–90% higher compared to the values found in the undigested fraction. Generally, a decrease in the bioaccessibility index of enriched bakery products compared to control samples was observed. The obtained results indicate that buckwheat by-products may be used as a valuable ingredient for commonly used bakery products. Also, it was shown that the in vitro digestion model may be of relevance in assessing the bioaccessibility of bioactive compounds in commonly used bakery products.
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Lee H, Lim T, Kim J, Kim RH, Hwang KT. Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions. J Food Sci 2022; 87:2831-2846. [PMID: 35661363 DOI: 10.1111/1750-3841.16175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 11/29/2022]
Abstract
Buckwheat hulls are discarded as waste, although they have more phenolic compounds than buckwheat groats. The antioxidant activities of buckwheat hull extracts prepared with water, 50% ethanol, and 100% ethanol were investigated in bulk oil, oil-in-water (O/W), and water-in-oil (W/O) emulsions. The relationship between the phenolic compositions of the extracts and their antioxidant activities in the three different lipid systems was also evaluated. Fifty percent ethanol extract had the highest total phenolic content (327 mg gallic acid equivalent [GAE]/g extract) followed by water and 100% ethanol extracts (211 and 163 mg GAE/g extract, respectively). The total oxidation rate (k) was not significantly different among the bulk oils added with the buckwheat hull extracts. However, in the O/W emulsion, the k was more reduced by the 50% and 100% ethanol extracts than by the water extract at the concentration of 100 µg GAE/g (2.9, 2.8, and 3.7 Totox/day, respectively). The k of the W/O emulsion was more reduced by the 100% ethanol extract than by the water and 50% ethanol extract at the concentration of 100 µg GAE/g (3.8, 4.7, and 4.5 Totox/day, respectively). Multivariate statistical analysis revealed that the contents of phenolic acids and their derivatives were the highest in the water extract among the extracts, while the contents of flavonoid glycosides and methylated polyphenols were the highest in the 50% and 100% ethanol extracts, respectively. The results suggest that flavonoid glycosides and methylated polyphenols could be potential candidates for retarding the oxidation of the emulsion system. PRACTICAL APPLICATION: Buckwheat hull extracts could retard lipid oxidation. Flavonoid glycosides and methylated polyphenols in buckwheat hull extracts may have an antioxidative effect on lipids. Thus, buckwheat hulls could be used as an antioxidant in lipid systems, as flavonoid glycosides and methylated polyphenols are properly extracted from buckwheat hulls.
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Affiliation(s)
- Haeseong Lee
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea
| | - Taehwan Lim
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts, USA
| | - Jaecheol Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Ryun Hee Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
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Ojangba T, Zhang L, Boamah S, Gao Y, Wang Z, Alhassan MW. Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds. Front Nutr 2022; 9:856089. [PMID: 35495949 PMCID: PMC9047917 DOI: 10.3389/fnut.2022.856089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Accepted: 03/16/2022] [Indexed: 12/02/2022] Open
Abstract
This study aimed to investigate the partial substitution of 0, 25 and 50% sodium chloride (NaCl) by potassium chloride (KCl) coupled with high-pressure processing (HPP) effects on volatile compounds and lipid oxidation of beef sausage at five (0, 3, 7, 14, and 21) different cold storage days (4°C). The odor activity values (OAV) of the various compounds were visualized by heat map analysis. Thiobarbituric acid reactive substances (TBARS) of the samples treated with 100% NaCl and HPP increased by an average of 0.52 ± 0.01 mg MDA/kg compared with the control (100% NaCl-no HPP) across the 21 storage days. In addition, 50% NaCl substitution with KCl in combinations with HPP treatments increased TBARS across the 21 storage days by an average of 0.40 ± 0.02 mg MDA/kg compared with no HPP treatment. However, on day 3, there was a sharp decrease in TBARS by an average of 0.10 ± 0.01 mg MDA/kg compared with days 0, 7, 14, and 21 in all treatments. At the end of 21 days of storage, a total of 227 volatile compounds were identified and quantified in the beef sausage, including 43 aldehydes, 46 phenols, 8 ketones, 30 alcohols, 14 acids, 12 esters, 27 terpenes, and 47 alkanes. However, no ketone compounds were detected on days 7, 14 and 21; esters on day 14 and acids on days 14 and 21 in the samples treated with or without HPP across the salts levels. However, high OAVs (OAV > 1) were obtained after partial substitution of NaCl with KCl at 25 and 50% with HPP treatment compared to the samples not treated with HPP. The aroma perceived in the beef sausage was due to compounds with the highest OAVs such as; pentadecanal, benzyl carbazate, anethole, myristicin, o-cresol, phenylacetaldehyde and (E)-methyl isoeugenol, pentadecanal, hexanoic acid, octanoic acid, eugenol, trans-2-nonenal, trans-2-octenal, trans-2-decenal, 2-butyl-1-octanol, 2,3-butanedione, ethyl hexanoate, ethyl octanoate, (-)-4-terpineol which had an OAV > 1 as compared to the other compounds with an OAV < 1. In conclusion, 25 and 50% NaCl partial replacement with KCl coupled with HPP technique can be considered in producing low-NaCl beef sausage in order to improve the flavor and decrease lipid oxidation during cold storage.
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Affiliation(s)
- Theodora Ojangba
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Solomon Boamah
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
| | - Yanlei Gao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Zhuo Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Martha Wunnam Alhassan
- Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
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Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds. Foods 2022; 11:foods11050674. [PMID: 35267307 PMCID: PMC8909746 DOI: 10.3390/foods11050674] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/14/2022] [Accepted: 02/17/2022] [Indexed: 01/12/2023] Open
Abstract
Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.
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Shi R, Li Y, Liu L. Synergistic anti-oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage. J Food Sci 2021; 86:4628-4636. [PMID: 34549438 DOI: 10.1111/1750-3841.15922] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 11/27/2022]
Abstract
This study investigated the effect of antioxidants on lipid stability of mackerel (Scomber japonicus) fish balls. Oat phenolic acid compounds (OPC) and ascorbate palmitoyl (AP) were used to prolong the shelf life of steamed mackerel fish balls. Fish balls were stored at 4°C for 21 days, and the total bacterial count, hardness, whiteness, water holding capacity (WHC), pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) value were monitored regularly. The results indicated that OPC+AP composite as a biological preservative could significantly inhibit the increase of the total bacterial count. Meanwhile, OPC and AP could maintain better hardness, whiteness, and WHC of fish balls during refrigerated storage. Furthermore, OPC and AP slowed down the increase of TVB-N and TBARS values. The results showed that OPC+AP had a synergistic effect on the storage time and could prolong the shelf life within the storage time. Adding OPC and AP was a promising strategy to improve the quality and shelf life of fish balls. PRACTICAL APPLICATION: The research provided a new application of OPC and AP for improving fish balls quality and shelf life during cold storage (4°C). OPC is a natural plant secondary metabolite from oat which exhibits excellent anti-oxidation. The research showed that OPC and AP combined with synergistic effect as biological preservatives can effectively inhibit the total bacterial count and reduce TBARS and TVB-N value of fish balls during the shelf life and maintain the hardness, which improved the quality and shelf life of fish balls.
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Affiliation(s)
- Ranran Shi
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China
| | - Yueqin Li
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China
| | - Lianliang Liu
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China
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Guo Z, Ge X, Gou Q, Yang L, Han M, Han G, Yu QL, Han L. Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage. Meat Sci 2021; 182:108620. [PMID: 34246834 DOI: 10.1016/j.meatsci.2021.108620] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 05/28/2021] [Accepted: 07/01/2021] [Indexed: 01/30/2023]
Abstract
This study aimed to evaluate the effects of super-chilled storage (-1.3 °C) combined with starch film packaging containing different contents of sea buckthorn pomace extract (SSF, 0, 1, 2, and 3%, w/w) on the quality of chilled beef. The release kinetics, microstructure, and mechanical properties of the film were also measured to investigate its suitability for super-chilled storage. The results of the meat quality assessment showed that the L*, a*, and sensory evaluation values of the SSF-3% samples were significantly higher (P < 0.05), and the pH, b*, thiobarbituric acid reactive substance (TBARS), total volatile basic nitrogen (TVB-N), and total viable count (TCA) were significantly lower (P < 0.05) than the SSF-0%. The release of SBP from the SSF film was controlled by diffusion. Furthermore, SSF-3% was found to have a compact microstructure and good mechanical properties at the end of the super-chilled storage. The results demonstrated that SSF is an effective packaging material for beef at super-chilling temperatures.
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Affiliation(s)
- Zonglin Guo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qiaomin Gou
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Lihua Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Mingshan Han
- Inner Mongolia Horqin Cattle Industry Co. Ltd, Tongliao, China
| | | | - Qun-Li Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
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Antioxidant properties of the extracts of vine tea (Ampelopsis grossedentata) with the different color characteristics and inhibition of rapeseed and sunflower oil oxidation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110292] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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12
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Zhao B, Zhou H, Zhang S, Pan X, Li S, Zhu N, Wu Q, Wang S, Qiao X, Chen W. Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.04.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Munekata PES, Gullón B, Pateiro M, Tomasevic I, Domínguez R, Lorenzo JM. Natural Antioxidants from Seeds and Their Application in Meat Products. Antioxidants (Basel) 2020; 9:E815. [PMID: 32883005 PMCID: PMC7555033 DOI: 10.3390/antiox9090815] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/30/2022] Open
Abstract
The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (B.G.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, Nemanjina 6, University of Belgrade, 11080 Belgrade, Serbia;
| | - Ruben Domínguez
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (B.G.); (R.D.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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14
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Cui Y, Zhao Z, Liu Z, Liu J, Piao C, Liu D. Purification and identification of buckwheat hull flavonoids and its comparative evaluation on antioxidant and cytoprotective activity in vitro. Food Sci Nutr 2020; 8:3882-3892. [PMID: 32724649 PMCID: PMC7382143 DOI: 10.1002/fsn3.1683] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 05/12/2020] [Accepted: 05/14/2020] [Indexed: 12/25/2022] Open
Abstract
Buckwheat hulls, by-products of buckwheat processing, contain various flavonoids, but the antioxidant capacity and synergy of different flavonoids are unclear. The purpose of this study was to evaluate the antioxidant activity of flavonoid monomers and high-flavonoid component (HBHF) in buckwheat hulls using chemical-based assays and cellular-based assays. Four kinds of flavonoids were identified as rutin, isoorientin, vitexin, and hyperoside from buckwheat hulls. In chemical-based assays, rutin and HBHF showed relatively high free radical scavenging activities and total antioxidant capacities. In cellular-based assays, however, HBHF showed much higher proliferation activity against cell damage than flavonoid monomers when HepG2 cell was oxidatively damaged by H2O2 or high glucose. The cytoprotective activities of flavonoid monomers and HBHF were closely associated with reducing levels of reactive oxygen species (ROS) and malondialdehyde (MDA) or increasing catalase (CAT) activity. In conclusion, buckwheat hull flavonoids are the favorable application candidates for natural antioxidants.
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Affiliation(s)
- Yang Cui
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Ziying Zhao
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Ziqi Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Junmei Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Chunhong Piao
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - Dailin Liu
- Department of PharmacognosyLogistics University of People's Armed Police ForceTianjinChina
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15
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Jia C, Zhang M, Ma W, Li J, Zhao S, Xiong S, Hu X, Li X. Evaluation of antioxidant properties of the different tissues of vine tea (Ampelopsis grossedentata) in stripped canola oil and sunflower oil. J Food Sci 2020; 85:1082-1089. [PMID: 32147839 DOI: 10.1111/1750-3841.15092] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 01/31/2020] [Accepted: 02/05/2020] [Indexed: 01/08/2023]
Abstract
The leaves of Ampelopsis grossedentata have a long history of use as a health tea and herbal medicine. Data on the distribution of active metabolites in, and antioxidant capacities of, different vine tea tissues remain incomplete. The aim of this work was to investigate the content of metabolites from A. grossedentata different tissues and evaluate the antioxidant capacities of the extraction of the species in vitro and in oil systems: canola oil and sunflower oil. To evaluate the degree of lipid oxidation, the peroxide value (POV) and thiobarbituric acid-reactive substance value (TBARS) were determined, and proton nuclear magnetic resonance (1 H-NMR) was performed. The results revealed a high total flavonoid content in each of the four extractions (>580 mg/g dried weigh). Leaf extractions exhibited higher antioxidant ability, followed by fruit extract and butylated hydroxytoluene (BHT). The POVs of oils bearing extracts of A. grossedentata and BHT maintained less than 21.08 meq/kg oil against to control with 1,406.33 ± 52.63 meq/kg oil on day 32 in canola oil, and 27.87 meq/kg oil comparing to 1,892.96 ± 48.63 meq/kg oil in control on day 24 in sunflower oil. Concurring results were also obtained in TBARS and 1 H-NMR analysis. Our results indicated that these different tissues of A. grossedentata could be a potential antioxidant resource, and this work may contribute to the comprehensive utilization of this species. PRACTICAL APPLICATION: Leaf extracts of Ampelopsis grossedentata showed effective antioxidant properties, followed by the fruit extract, which showed similar activity to that of the synthetic antioxidant of BHT. Moreover, the investigation of different tissues within the plant may contribute to the comprehensive utilization of this species.
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Affiliation(s)
- Caihua Jia
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Mingxing Zhang
- Laboratory of Natural Medicine and Molecular Engineering, Department of Medicinal Plant, College of Plant Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Weibo Ma
- Laboratory of Natural Medicine and Molecular Engineering, Department of Medicinal Plant, College of Plant Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Jinghuan Li
- Laboratory of Natural Medicine and Molecular Engineering, Department of Medicinal Plant, College of Plant Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Siming Zhao
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Xuebo Hu
- Laboratory of Natural Medicine and Molecular Engineering, Department of Medicinal Plant, College of Plant Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
| | - Xiaohua Li
- Laboratory of Natural Medicine and Molecular Engineering, Department of Medicinal Plant, College of Plant Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China
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16
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Kmiecik D, Fedko M, Siger A, Kulczyński B. Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil. Molecules 2019; 24:E4555. [PMID: 31842452 PMCID: PMC6943668 DOI: 10.3390/molecules24244555] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the study the pressed and refined rapeseed oil was heated at 170 °C, during 6, 12, and 18 h with three different surface area to volume (s/v) ratios (0.378, 0.189, and 0.126 cm-1). During heating, a decrease in tocopherols and increases in dimers, trimers, and oligomers of triacylglycerols were observed. However, the changes were dependent on the surface area to volume ratio used, type of oil and time of heating. The biggest changes were observed in oil with the biggest s/v ratio (0.378 cm-1), and the lowest when the s/v ratio was 0.126 cm-1. The pressed oil was characterized by faster degradation of tocopherols and slower increase of triacylglycerol polymer levels compared to refined oil.
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Affiliation(s)
- Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Bartosz Kulczyński
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
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17
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Verma AK, Rajkumar V, Kumar S. Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5027-5035. [PMID: 31741527 PMCID: PMC6828864 DOI: 10.1007/s13197-019-03975-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2019] [Accepted: 07/24/2019] [Indexed: 10/26/2022]
Abstract
An attempt was made through the present study to prepare gluten free goat meat nuggets by replacing refined wheat flour from product formulation with healthy, dietary fibre rich amaranth (A) and quinoa (Q) flour at different levels. A total of five different treatments viz., AI (1.5% amaranth), AII (3% amaranth), QI (1.5% quinoa) and QII (3% quinoa) were prepared. The physicochemical, colour, texture, sensory and rheological properties of these pseudocereal-added products were evaluated against control (3% refined wheat flour). Emulsion stability of meat batter was significantly affected (P < 0.05) due to addition of amaranth flour (1.5% and 3%) and quinoa (3%). Treatment groups AII and QI had significantly low (P < 0.05) moisture content with respect to control while the amount of fat content showed a reverse trend. Addition of amaranth and quinoa significantly increased (P < 0.05) the dietary fibre in meat products. Rheology of meat batter was affected by types and level of pseudocereal incorporation. Treatment AII had low (P < 0.05) hunter colour lightness value, whereas redness value was low for treatment QI. Effect of added amaranth and quinoa flour was observed on the textural parameters like adhesiveness, cohesiveness, gumminess and chewiness. High scores for almost all the sensory parameters were recorded in pseudocereal-added meat products. Though, all the products were very much acceptable, product with 1.5% quinoa flour was found to have high (P < 0.05) overall acceptability score.
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Affiliation(s)
- Arun K. Verma
- Goat Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Makhdoom, Farah, Mathura, U.P. 281122 India
| | - V. Rajkumar
- Goat Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Makhdoom, Farah, Mathura, U.P. 281122 India
| | - Suman Kumar
- Goat Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Makhdoom, Farah, Mathura, U.P. 281122 India
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18
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Rutin's natural source Flos Sophorae as potential antioxidant and improver of fungal community in Chinese sausages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.064] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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19
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Quevedo R, Pedreschi F, Valencia E, Díaz O, Bastías J, Muñoz O. Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13655] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Roberto Quevedo
- Departamento de Acuicultura y Recursos Agropecuarios; Universidad de Los Lagos, Programa Fitogen; Osorno Chile
| | - Franco Pedreschi
- Departamento de Ingeniería Química y Bioprocesos, Av. Vicuña Mackenna 4869; Pontificia Universidad Católica de Chile; Santiago Chile
| | - Emir Valencia
- Departamento de Acuicultura y Recursos Agropecuarios; Universidad de Los Lagos, Programa Fitogen; Osorno Chile
| | - Oscar Díaz
- Departamento de Acuicultura y Recursos Agropecuarios; Universidad de Los Lagos, Programa Fitogen; Osorno Chile
| | - José Bastías
- Departamento de Ingeniería de Alimento, Av. Andrés Bello 720; Universidad del Bío-Bío; Chillán Chile
| | - Ociel Muñoz
- Instituto de Ciencia y Tecnología de Alimentos. Facultad de ciencias y Agricultura (ICYTAL), Campus Isla Teja s/n; Universidad Austral de Chile; Valdivia Chile
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