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Nieto G, Martínez-Zamora L, Peñalver R, Marín-Iniesta F, Taboada-Rodríguez A, López-Gómez A, Martínez-Hernández GB. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry. Foods 2023; 13:47. [PMID: 38201075 PMCID: PMC10778451 DOI: 10.3390/foods13010047] [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: 11/16/2023] [Revised: 12/11/2023] [Accepted: 12/17/2023] [Indexed: 01/12/2024] Open
Abstract
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.
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Affiliation(s)
- Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Lorena Martínez-Zamora
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Rocío Peñalver
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Fulgencio Marín-Iniesta
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Amaury Taboada-Rodríguez
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
- Agrosingularity, Calle Pintor Aurelio Pérez 12, 30006 Murcia, Spain
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
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Ramírez R, Delgado J, Rocha-Pimienta J, Valdés ME, Martín-Mateos MJ, Ayuso-Yuste MC. Preservation of white wine pomace by high hydrostatic pressure. Heliyon 2023; 9:e21199. [PMID: 37942164 PMCID: PMC10628665 DOI: 10.1016/j.heliyon.2023.e21199] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Accepted: 10/18/2023] [Indexed: 11/10/2023] Open
Abstract
The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage. HHP greatly reduced the microbial counts of treated pomace and allowed obtaining a safe product with a long shelf-life at 4 and 20 °C. The HHP treatment also preserved phenolic compounds content, however an important reduction of these compounds was found during storage since the polyphenol oxidase enzyme remained active after the treatment and during storage. Phenolic compounds were better preserved during storage at 4 °C than at 20 °C. The application of HHP at 600 MPa/6 min and the refrigeration of the treated pomace would allow obtaining a microbiologically safe pomace with high levels of phenolic compounds with a shelf-life of 90 days. The activity of the enzyme should be limited in future to ensure a long shelf-life of the processed pomace.
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Affiliation(s)
- Rosario Ramírez
- Technological Agri-Food Institute (INTAEX). Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). 06071 Badajoz, Spain
| | - Jonathan Delgado
- Technological Agri-Food Institute (INTAEX). Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). 06071 Badajoz, Spain
| | - Javier Rocha-Pimienta
- Technological Agri-Food Institute (INTAEX). Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). 06071 Badajoz, Spain
| | - M. Esperanza Valdés
- Technological Agri-Food Institute (INTAEX). Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). 06071 Badajoz, Spain
| | - María Jesús Martín-Mateos
- Technological Agri-Food Institute (INTAEX). Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). 06071 Badajoz, Spain
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Three Phenolic Extracts Regulate the Physicochemical Properties and Microbial Community of Refrigerated Channel Catfish Fillets during Storage. Foods 2023; 12:foods12040765. [PMID: 36832840 PMCID: PMC9956086 DOI: 10.3390/foods12040765] [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: 12/29/2022] [Revised: 02/01/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
It has been demonstrated that polyphenols have the potential to extend the shelf life of fish products. Thus, the effects of phenolic extracts from grape seed (GSE), lotus seedpod (LSPC), and lotus root (LRPE) were investigated in this study, focusing on the physicochemical changes and bacterial community of refrigerated channel catfish fillets during storage at 4 °C, using ascorbic acid (AA) as reference. As a result, GSE, LSPC, LRPE and AA inhibit the reproduction of microbials in catfish fillets during storage. According to the microbial community analysis, the addition of polyphenols significantly reduced the relative abundance of Proteobacterial in the early stage and changed the distribution of the microbial community in the later stage of storage. After 11 days of storage, the increase in total volatile base nitrogen (TVB-N) in fish was significantly reduced by 25.85%, 25.70%, 22.41%, and 39.31% in the GSE, LSPC, LRPE, and AA groups, respectively, compared to the control group (CK). Moreover, the lipid oxidation of samples was suppressed, in which thiobarbituric acid-reactive substances (TBARS) decreased by 28.77% in the GSE group, compared with the CK. The centrifugal loss, LF-NMR, and MRI results proved that GSE significantly delayed the loss of water and the increase in immobilized water flowability in catfish fillets. The polyphenol-treated samples also showed less decrease in shear force and muscle fiber damage in histology, compared to the CK. Therefore, the dietary polyphenols including GSE, LSPC, and LRPE could be developed as natural antioxidants to protect the quality and to extend the shelf life of freshwater fish.
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Nirmal NP, Khanashyam AC, Mundanat AS, Shah K, Babu KS, Thorakkattu P, Al-Asmari F, Pandiselvam R. Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry. Foods 2023; 12:foods12030556. [PMID: 36766085 PMCID: PMC9914274 DOI: 10.3390/foods12030556] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/31/2023] Open
Abstract
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
| | | | - Anjaly Shanker Mundanat
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat 131028, India
| | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | | | - Priyamvada Thorakkattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS 66506, USA
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
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Evrendilek GA. High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Jurčaga L, Bobko M, Kolesárová A, Bobková A, Demianová A, Haščík P, Belej Ľ, Mendelová A, Bučko O, Kročko M, Čech M. Blackcurrant ( Ribes nigrum L.) and Kamchatka Honeysuckle ( Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters). Foods 2021; 10:foods10122957. [PMID: 34945508 PMCID: PMC8701760 DOI: 10.3390/foods10122957] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/20/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg-1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg-1) addition. Moreover, we did not observe negative effects of the extracts on the product's color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.
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Affiliation(s)
- Lukáš Jurčaga
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Marek Bobko
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
- Correspondence:
| | - Adriana Kolesárová
- Institute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Alica Bobková
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Alžbeta Demianová
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Peter Haščík
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Ľubomír Belej
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Andrea Mendelová
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Ondřej Bučko
- Institute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Miroslav Kročko
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
| | - Matej Čech
- Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (L.J.); (A.B.); (A.D.); (P.H.); (Ľ.B.); (A.M.); (M.K.); (M.Č.)
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Antonić B, Jančíková S, Dordević D, Tremlová B. Grape Pomace Valorization: A Systematic Review and Meta-Analysis. Foods 2020; 9:E1627. [PMID: 33171832 PMCID: PMC7695143 DOI: 10.3390/foods9111627] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 11/20/2022] Open
Abstract
This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.
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Affiliation(s)
- Bojan Antonić
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
| | - Simona Jančíková
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
| | - Dani Dordević
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
- Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia
| | - Bohuslava Tremlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
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Guan W, Ren X, Li Y, Mao L. The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Optimization of the extraction of antioxidant phenolic compounds from grape pomace using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00027-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Pogorzelska-Nowicka E, Atanasov AG, Horbańczuk J, Wierzbicka A. Bioactive Compounds in Functional Meat Products. Molecules 2018; 23:E307. [PMID: 29385097 PMCID: PMC6017222 DOI: 10.3390/molecules23020307] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/20/2018] [Accepted: 01/20/2018] [Indexed: 11/17/2022] Open
Abstract
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
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Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
| | - Jarosław Horbańczuk
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
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Brodowska M, Guzek D, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Sakowska A, Wojtasik-Kalinowska I, Gantner M, Wierzbicka A. Cherry (Prunus cerasus
cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13541] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marta Brodowska
- Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Dominka Guzek
- Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Jolanta Godziszewska
- Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Elżbieta Górska-Horczyczak
- Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Ewelina Pogorzelska
- Laboratory of Food Chemistry; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Anna Sakowska
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Magdalena Gantner
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS - SGGW); Nowoursynowska Str 159 c Warsaw 02-776 Poland
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12
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Bobko M, Haščík P, Kročko M, Trembecká L, Mendelova A, Tkáčová J, Czako P, Tóth T. Effect of grape seed extract on quality of raw-cooked meat products. POTRAVINARSTVO 2017. [DOI: 10.5219/797] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Tournour HH, Cunha LM, Magalhães LM, Lima RC, Segundo MA. Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets. FOOD SCI TECHNOL INT 2017; 23:328-337. [PMID: 28166644 DOI: 10.1177/1082013216661860] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The proximate composition, instrumental and perceived appearance of chicken nuggets formulated with varying contents of mechanically deboned chicken meat and varying concentrations of grape pomace extract were evaluated, with the choice of formulations following a central composite design. Significant differences (P < 0.05) in fat content were mainly associated to the extent of mechanically deboned chicken meat incorporation. Colour variables ( CIE a* and b*, and Whiteness index) varied significantly (P < 0.05), with redness (a*) being the variable most influenced by the incorporation of mechanically deboned chicken meat. Whiteness index decreased with added mechanically deboned chicken meat and grape pomace extract. Response surface was applied to identify formulations with higher acceptance scores. Correspondence analysis of open-ended comments complemented the information obtained from overall acceptance, adding valuable descriptive attributes of nugget samples. Thus, addition of grape pomace extract up to 120 mg/kg and mechanically deboned chicken meat up to 15 g/100 g did not adversely affect the perceived appearance of chicken nuggets. Mechanically deboned chicken meat and grape pomace extract can be successfully used for the elaboration of novel products, for different market segments, with healthy connotations highlighted by antioxidant properties retained by the grape pomace extract.
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Affiliation(s)
- Hernán H Tournour
- 1 LAQV, REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal.,2 Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal
| | - Luís M Cunha
- 1 LAQV, REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal.,3 GreenUP/CITAB-UP, DGAOT, Faculty of Sciences, University of Porto, Vila do Conde, Portugal
| | - Luís M Magalhães
- 4 UCIBIO, REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rui C Lima
- 5 Sense Test, Lda., Vila Nova de Gaia, Portugal
| | - Marcela A Segundo
- 4 UCIBIO, REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal
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14
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García-Lomillo J, González-SanJosé ML. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Compr Rev Food Sci Food Saf 2016; 16:3-22. [PMID: 33371551 DOI: 10.1111/1541-4337.12238] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/06/2023]
Abstract
Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
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Affiliation(s)
- Javier García-Lomillo
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| | - María Luisa González-SanJosé
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
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Tournour HH, Segundo MA, Magalhães LM, Costa AS, Cunha LM. Effect ofTouriga nacionalGrape Extract on Characteristics of Mechanically Deboned Chicken Meat Kept Under Frozen Storage. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12434] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Hernán H. Tournour
- LAQV, REQUIMTE/DGAOT, Faculty of Sciences; University of Porto; Porto Portugal
- Faculty of Nutrition and Food Sciences; University of Porto; Porto Portugal
| | - Marcela A. Segundo
- UCIBIO, REQUIMTE, Department of Chemistry, Faculty of Pharmacy; University of Porto; Porto Portugal
| | - Luís M. Magalhães
- UCIBIO, REQUIMTE, Department of Chemistry, Faculty of Pharmacy; University of Porto; Porto Portugal
| | - Anabela S.G. Costa
- LAQV, REQUIMTE, Department of Chemistry, Faculty of Pharmacy; University of Porto; Porto Portugal
| | - Luís M. Cunha
- LAQV, REQUIMTE/DGAOT, Faculty of Sciences; University of Porto; Porto Portugal
- GreenUP/CITAB-UP, DGAOT, Faculty of Sciences; University of Porto; Porto Portugal
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16
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Brenes A, Viveros A, Chamorro S, Arija I. Use of polyphenol-rich grape by-products in monogastric nutrition. A review. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2015.09.016] [Citation(s) in RCA: 169] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Sofi FR, Raju CV, Lakshmisha IP, Singh RR. Antioxidant and antimicrobial properties of grape and papaya seed extracts and their application on the preservation of Indian mackerel (Rastrelliger kanagurta) during ice storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:104-17. [PMID: 26787935 PMCID: PMC4711419 DOI: 10.1007/s13197-015-1983-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2015] [Accepted: 07/28/2015] [Indexed: 11/30/2022]
Abstract
Antioxidant properties of grape (GSE) and papaya seed extracts (PSE) were tested in vitro at varied concentrations and growth inhibition were seen against gram positive and gram negative bacteria by disc diffusion method. The results revealed that GSE contain four times higher phenolic and six folds higher flavonoid content than PSE. The antioxidant properties of GSE and PSE showed dose dependent activities and were comparatively much higher in GSE. Linoleic acid model of GSE and PSE displayed 67.67 and 46.43 % of inhibition respectively at 500 mg/L. The effect of dip treatment by GSE and PSE at a concentration of 500 and 1000 mg/L respectively on the quality changes of Indian mackerel (Rastrelliger kanagurta) in iced condition were assessed using chemical, microbiological and sensory parameters along with chilled whole control (CWC). The inhibition of primary and secondary lipid oxidation products by GSE at 500 mg/L was comparable to BHT at 200 mg/L. GSE exhibited higher antimicrobial activity on gram-positive strains compared to PSE and reduced the formation of volatile bases significantly. On the day of sensory rejection for CWC, the formation of trimethylamine and total volatile base nitrogen were reduced by 32.27 and 31.85 % in GSE samples and 19.01 and 24.70 % in PSE samples respectively. The dip treatment of GSE increased the shelflife of mackerel up to 15 days, PSE by 12 and 9 days for CWC during ice storage. Therefore, it can be concluded that, GSE can be used as a promising natural preservative and a substitute to the synthetic counterparts.
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Affiliation(s)
- Faisal Rashid Sofi
- Department of Fish Processing Technology, College of Fisheries, KVAFSU, Hoige Bazar, Mangalore, Karnataka 575 001 India
| | - C. V. Raju
- Department of Fish Processing Technology, College of Fisheries, KVAFSU, Hoige Bazar, Mangalore, Karnataka 575 001 India
| | - I. P. Lakshmisha
- Department of Fish Processing Technology, College of Fisheries, KVAFSU, Hoige Bazar, Mangalore, Karnataka 575 001 India
| | - Rajkumar Ratankumar Singh
- Department of Fish Processing Technology, College of Fisheries, KVAFSU, Hoige Bazar, Mangalore, Karnataka 575 001 India
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Cagdas E, Kumcuoglu S. Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2918-25. [PMID: 25892791 PMCID: PMC4397317 DOI: 10.1007/s13197-014-1333-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2014] [Accepted: 03/21/2014] [Indexed: 10/25/2022]
Abstract
The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180 °C and then stored at -18 °C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p < 0.05) retarded lipid oxidation in precooked chicken nuggets.
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Affiliation(s)
- Ece Cagdas
- />Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32260 Isparta, Turkey
| | - Seher Kumcuoglu
- />Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova-Izmir, Turkey
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de Camargo AC, Regitano-d'Arce MAB, Biasoto ACT, Shahidi F. Low molecular weight phenolics of grape juice and winemaking byproducts: antioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA strand breakage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12159-71. [PMID: 25417599 DOI: 10.1021/jf504185s] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Bioactive compounds belonging to phenolic acids, flavonoids, and proanthocyanidins of grape juice and winemaking byproducts were identified and quantified by HPLC-DAD-ESI-MS(n). The concentration of phenolic compounds in different grape cultivars was in the order Tempranillo > Cora > Syrah > Isabel. The insoluble-bound fraction was most prominent, contributing 63 and 79% to the total for Isabel and Tempranillo, respectively. Juice-processing byproducts had a higher content of free than esterified phenolics, but the opposite was noted for winemaking byproducts. Insoluble-bound phenolics were up to 15 and 10 times more effective as antioxidants than those of free and esterified fractions, respectively, as evaluated by the DPPH, ABTS, and H2O2 scavenging activities and reducing power determinations. In general, insoluble-bound phenolics (100 ppm) were more effective in inhibiting copper-induced human LDL-cholesterol oxidation than free and esterified phenolics, exhibiting equal or higher efficacy than catechin. Phenolic extracts from all fractions inhibited peroxyl radical-induced DNA strand breakage. These findings shed further light for future studies and industrial application of grape byproducts, which may focus not only on the soluble phenolics but also on the insoluble-bound fraction.
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Affiliation(s)
- Adriano Costa de Camargo
- Department of Biochemistry, Memorial University of Newfoundland , St. John's, Newfoundland, Canada A1B 3X9
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Martín-Sánchez AM, Ciro-Gómez GL, Zapata-Montoya JE, Vilella-Esplá J, Pérez-Álvarez JA, Sayas-Barberá E. Effect of date palm coproducts and annatto extract on lipid oxidation and microbial quality in a pork liver pâté. J Food Sci 2014; 79:M2301-7. [PMID: 25349917 DOI: 10.1111/1750-3841.12678] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2014] [Accepted: 08/21/2014] [Indexed: 12/31/2022]
Abstract
Dates are an interesting source of bioactive compounds, and coproducts from the date industry are of potential use in the manufacturing of meat products. In the present research, spreadable pork liver pâtés were made using fresh date coproducts (2.5% and 7.5%) as a potential functional ingredient and an ethanolic annatto extract (128 mg/kg) as colorant. The effect of these 2 ingredients on the lipid oxidation and microbial quality of the pâtés was assessed during 21 d of storage. The pâtés containing 7.5% date paste were seen to have the highest content of phenolic compounds during storage. The combination of 2.5% date paste and annatto protected pâtés against lipid oxidation throughout the 21 d of storage, thiobarbituric acid-reactive substances values being 0.47 mg MDA/kg at the end of this period, while other combinations increased oxidation compared to the control pâté. The control and those made with 2.5% date paste alone showed the highest counts of mesophilic aerobic bacteria, while the addition of annatto and/or 7.5% date paste reduced this count. The results suggest that a combination of both ingredients is necessary to reduce oxidation and microbial growth, but whereas the concentration of 2.5% is more appropriate to reduce oxidation, the combination with 7.5% date paste reduces the microbial counts. Both ingredients could have an opportunity of valorization in the meat industry for improving the quality.
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Affiliation(s)
- A M Martín-Sánchez
- Authors Martín-Sánchez and Vilella-Esplá are with IPOA Research Group (Grupo 1-UMH, Grupo REVIV-Generalitat Valenciana), AgroFood Technology Dept, Escuela Politécnica Superior de Orihuela, Miguel Hernández Univ, Ctra, Beniel, Km 3.2, E-03312, Orihuela (Alicante), Spain
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21
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Martín-Sánchez AM, Ciro-Gómez G, Vilella-Esplá J, Ben-Abda J, Pérez-Álvarez JÁ, Sayas-Barberá E. Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system. Meat Sci 2014; 97:130-6. [PMID: 24576770 DOI: 10.1016/j.meatsci.2013.12.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2013] [Revised: 11/29/2013] [Accepted: 12/08/2013] [Indexed: 11/27/2022]
Abstract
Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS) model system and was analysed for physicochemical parameters, lipid oxidation and sensory attributes during ripening. Addition of 5% IFP yielded a product with physicochemical properties similar to the traditional one. Instrumental colour differences were found, but were not detected visually by panellists, who also evaluated positively the sensory properties of the PADS with IFP. Therefore, the IFP from date palm co-products could be used as a natural ingredient in the formulation of PADS.
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Affiliation(s)
- Ana María Martín-Sánchez
- IPOA Research Group, Grupo 1-UMH Grupo REVIV. Generalitat Valenciana, AgroFood Technology Department, Orihuela Polytechnical High School, Miguel Hernández University, Ctra. Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain
| | - Gelmy Ciro-Gómez
- IPOA Research Group, Grupo 1-UMH Grupo REVIV. Generalitat Valenciana, AgroFood Technology Department, Orihuela Polytechnical High School, Miguel Hernández University, Ctra. Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain
| | - José Vilella-Esplá
- Universidad Técnica Particular de Loja, Departamento de Ciencias Agropecuarias y Alimentos, San Cayetano Alto, Loja, Ecuador
| | - Jamel Ben-Abda
- Agronomic Superior Research and Teaching Institute, Tunisia
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Grupo 1-UMH Grupo REVIV. Generalitat Valenciana, AgroFood Technology Department, Orihuela Polytechnical High School, Miguel Hernández University, Ctra. Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain.
| | - Estrella Sayas-Barberá
- IPOA Research Group, Grupo 1-UMH Grupo REVIV. Generalitat Valenciana, AgroFood Technology Department, Orihuela Polytechnical High School, Miguel Hernández University, Ctra. Beniel, Km 3.2, E-03312 Orihuela, Alicante, Spain
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23
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Hayta M, Özuğur G, Etgü H, Şeker İT. Effect of Grape (Vitis Vinifera
L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12054] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mehmet Hayta
- Department of Food Engineering; Erciyes University; Kayseri 38038 Turkey
| | - Gamze Özuğur
- Department of Food Engineering; Hitit University; Çorum Turkey
| | - Hakiye Etgü
- Department of Food Engineering; Bingöl University; Bingöl Turkey
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Implementation of response surface methodology to assess the antiradical behaviour in mixtures of ascorbic acid and α-tocopherol with grape (Vitis vinifera) stem extracts. Food Chem 2012; 132:351-9. [DOI: 10.1016/j.foodchem.2011.10.091] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2011] [Revised: 10/21/2011] [Accepted: 10/26/2011] [Indexed: 11/23/2022]
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25
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Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0173-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
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26
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KARVELA EVANGELIA, MAKRIS DIMITRISP, KALOGEROPOULOS NICK, KARATHANOS VAIOST. THE EFFECT OF pH ON THE EFFICIENCY OF VINIFICATION BY-PRODUCT EXTRACTS TO INHIBIT LIPID PEROXIDATION IN A LECITHIN LIPOSOME MODEL MATRIX. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2011.00397.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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27
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Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Sci 2011; 88:397-403. [DOI: 10.1016/j.meatsci.2011.01.017] [Citation(s) in RCA: 132] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Revised: 01/20/2011] [Accepted: 01/20/2011] [Indexed: 11/23/2022]
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28
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Mildner-Szkudlarz S, Zawirska-Wojtasiak R, Gośliński M. Phenolic compounds from winemaking waste and its antioxidant activity towards oxidation of rapeseed oil. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02397.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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