Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals

Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador

The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.

Biofortified Beverage with Chlorogenic Acid from Stressed Carrots: Anti-Obesogenic, Antioxidant, and Anti-Inflammatory Properties

Using wounding stress to increase the bioactive phenolic content in fruits and vegetables offers a promising strategy to enhance their health benefits. When wounded, such phenolics accumulate in plants and can provide antioxidant, anti-inflammatory, and anti-obesogenic properties. This study investigates the potential of using wounding stress-treated carrots biofortified with phenolic compounds as a raw material to extract carrot juice with increased nutraceutical properties. Fresh carrots were subjected to wounding stress via slicing and then stored at 15 °C for 48 h to allow phenolic accumulation. These phenolic-enriched slices were blanched, juiced, and blended with orange juice (75:25 ratio) and 15% (w/v) broccoli sprouts before pasteurization. The pasteurized juice was characterized by its physicochemical attributes and bioactive compound content over 28 days of storage at 4 °C. Additionally, its antioxidant, anti-inflammatory, and anti-obesogenic potentials were assessed using in vitro assays, both pre- and post-storage. The results reveal that juice derived from stressed carrots (SJ) possessed 49%, 83%, and 168% elevated levels of total phenolics, chlorogenic acid, and glucosinolates, respectively, compared to the control juice (CJ) (p < 0.05). Both juices reduced lipid accumulation in 3T3-L1 cells and nitric oxide production in Raw 264.7 cells, without significant differences between them. SJ further displayed a 26.4% increase in cellular antioxidant activity. The juice's bioactive characteristics remained stable throughout storage time. In conclusion, the utilization of juice obtained from stressed carrots in a blend with orange juice and broccoli sprouts offers a promising method to produce a beverage enriched in bioactive compounds and antioxidant potential.

Transforming stressed plants into healthy foods

This paper presents the current status of transforming stressed plants into healthy foods and the future trends in this emerging field. Herein, we describe the three major key elements to advance this field, including a better understanding of the mode of action of oxidative stress on nutraceutical biosynthesis under pre- and postharvest scenarios either converting plants into biofactories of nutraceuticals or creating 'functional fresh produce' while preserving quality. We discuss the need of designing healthy products based on stressed fresh produce and by-products and present a pragmatic strategy to enhance nutraceuticals in plants, and finally we propose designing appropriate studies with stressed plants targeting immunomodulatory properties to determine preventive and therapeutic effects against chronic diseases and the appropriate recommended dose.

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021)

The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.

Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality.

Effects of Wounding Stress and Storage Temperature on the Accumulation of Chlorogenic Acid Isomers in Potatoes (Solanum tuberosum)

Wounding stress is an effective strategy to increase the content of bioactive compounds in horticultural crops. Potato tubers subjected to wounding stress accumulate chlorogenic acid (CGA) and CGA isomers (neo-CGA and crypto-CGA), which are phenolics that prevent and treat different chronic and degenerative diseases. In this study, the effects of wounding stress and storage temperature (10 °C and 20 °C for 168 h) on the accumulation of CGA isomers in potatoes were evaluated. Results indicated that CGA accumulation was favored when wounded potatoes were stored at 20 °C for 120 h, obtaining a 1923.1% higher concentration when compared with samples before storage. Furthermore, wounded potatoes stored at 10 °C for 120 h showed the highest neo-CGA increase in concentration (712.2%). Likewise, the highest crypto-CGA concentration (84.9% higher than control samples) was quantified in wounded potatoes stored at 20 °C for 144 h. Based on the results from both the present study and previous reports, a strategy that summarizes effective postharvest stress conditions that induce the accumulation of specific CGA isomers in potatoes is presented. The tissue with an increased content of bioactive compounds could be used as raw material to produce functional foods or could be subjected to downstream processing to produce dietary supplements.

Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste

The fruits and vegetables processing industry is one of the most relevant food by-products, displaying limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber and prebiotics with important biological activities, such as gut microbiota modulation, lowering the glycemic load and replacing some unhealthy ingredients with an impact on food texture. Therefore, the international scientific community has considered incorporating their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, literature, mainly from the last 5 years, is critically analyzed and presented. A particular focus is given to utilizing the extracted dietary fibers in different food products and their impact on their characteristics. Safety issues regarding fruits and vegetables wastes utilization and anti-nutritional compounds impact were also discussed.

Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing

In fresh-cut vegetables, plant tissues are often challenged by (a)biotic stresses that act in combination, and the response to combinatorial stresses differs from that triggered by each individually. Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat application is a promising treatment in minimal processing, and its interference on the wound-induced response is produce-dependent. In carrot, two-combined stress effects were evaluated: peel removal vs. shredding, and heat application (100 °C/45 s) vs. shredding, on changes in total phenolic content (TPC) during 10 days (5 °C). By applying the first stress combination, a decrease in TPC was verified on day 0 (∼50%), ascribed to the high phenolic content of peels. Recovery of initial fresh carrot levels was achieved after 7 days owing to phenolic biosynthesis induced by shredding. For the second combination, changes in TPC, phenylalanine-ammonia-lyase (PAL), and peroxidase (POD) activity of untreated (Ctr) and heat-treated (HS) peeled shredded carrot samples were evaluated during 10 days. The heat-shock did not suppress phenolic biosynthesis promoted by PAL, although there was a two-day delay in TPC increments. Notwithstanding, phenolic accumulation after 10 days exceeded raw material TPC content. Also, the decrease in POD activity (30%) could influence quality degradation during storage.

Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages

This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. Enterobacteria and Staphylococcus aureus were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as “different” but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population.

Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues

A freeze-dried extract from the bark of mate branches (BMBE) containing high chlorogenic acids (CGA) content (30 g 100 g^-1) was produced. Then, chia oil was mixed with 7.5% BMBE and sonicated for 0, 10, and 20 min. Chia oil with or without the addition of BMBE was hydrogelled and used to produce buffalo burgers with 50% reduction in animal fat. CGA levels and the nutritional, oxidative, and sensory properties of the burgers were analyzed. A reduction of ~30% fat and an increase above 60% PUFA/SFA ratio was observed for the reformulated raw and cooked burgers. In addition, the Omega-6/Omega-3 PUFA ratio of the burgers decreased from 20.8 (raw) and 31.9 (cooked) to values lower than 2. The addition of BMBE enriched the burgers with CGA, preventing an increase in lipid oxidation caused by chia oil. The addition of BMBE-enriched hydrogelled chia oil not subjected to sonication did not affect the sensory properties of the burgers.

Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

BACKGROUND

This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carota L.) as a vegetable source (i.e., 10%, 20% and 30%, w/w).

RESULTS

The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in the n-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential.

CONCLUSION

Including carrot in turkey sausages could represent a valuable tool to design healthier meat products. © 2020 Society of Chemical Industry.

Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots

Postharvest wounding stress in carrots induces the accumulation of phenolics, whereas extrusion generates modifications in the nutritional profiles of food matrixes. In the present study, the sequential application of wounding stress and extrusion on total free and bound phenolics as well as on carotenoid profiles of carrots was evaluated. Wounding was applied by shredding carrots and storing the tissue (48 h, 15 °C). The stressed-tissue was dehydrated and extruded at 63 °C or 109 °C and at continuous or expansion screw configurations. Extrudates were milled and sieved before phytochemical analysis. Wounding increased total free (288.1%) and bound (407.6%) phenolic content, whereas the carotenoid content was unaltered. The free and bound phenolics that showed the highest increase due to wounding were the chlorogenic (579.8%) and p-coumaric (390.9%) acids. Extrusion, at 109 °C under expansion screw configuration, further increased the wound-induced accumulation of total free (296.6%) and bound (22.1%) phenolics and induced trans-cis isomerization of β-carotene.

Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study

Phenolic compounds have potential to prevent and treat chronic degenerative diseases (CDDs). A phenolic-rich carrot juice was produced by the application of wounding stress. The effects of wounding intensity, storage, peeling, blanching, filtration, and pasteurization over physicochemical, nutritional, nutraceutical, and sensory properties of carrot juice were evaluated. Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less °Brix, and 1.16× more titratable acidity. The carrot juice with the highest phenolic content was obtained by cutting unpeeled carrots into slices, storing them (48 hr, 15 °C), and blanching them thereafter (80 °C, 6 min; stressed unpeeled carrot juice, SUCJ). SUCJ had 3,600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice. Sensory evaluation of SUCJ was acceptable and willingness to pay increased by providing information about health benefits. SUCJ has potential as a functional beverage that could aid in the prevention and treatment of CDDs. PRACTICAL APPLICATION: Consumers are increasingly demanding foods and beverages that are healthier, natural, safe, and GMO-free. Abiotic stresses can enhance greatly the nutraceutical content of crops without the need of genetic engineering or dangerous chemicals. These crops could be used as raw materials to produce foods and beverages of higher nutraceutical quality. An easy-to-control abiotic stress is wounding stress, which consists of mechanically damaging the plant tissue (for example, cutting). We applied wounding stress to carrot to produce a phenolic-rich carrot juice. This juice could aid in the prevention or treatment of chronic degenerative diseases.