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Rahman MM, Dipti TT, Islam MN, Abdullah ATM, Jahan S, Alam MM, Karim MR. Chemical composition, antioxidant and antibacterial activity of Piper chaba stem extracts with preservative effects on storage of raw beef patties. Saudi J Biol Sci 2023; 30:103663. [PMID: 37213698 PMCID: PMC10196701 DOI: 10.1016/j.sjbs.2023.103663] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 04/02/2023] [Accepted: 04/21/2023] [Indexed: 05/23/2023] Open
Abstract
Piper chaba, a traditional South-east Asian medicinal herb and well-known curry spice, was studied to evaluate its suitability as a source of natural preservatives for beef products. Plant extracts that are high in phenolics and have high antimicrobial and antioxidant activities are likely to be useful as a natural preservative. Therefore, the phytochemical composition and the bioactivities of both ethanolic and methanolic extracts of P. chaba stem were examined first. The study revealed a significant antioxidant activities and potential antibacterial activity of P. chaba extracts. Next we investigated the preservation characteristics of P. chaba by using beef patties as a model system. Beef patties were produced and treated with 0.2 % ethanolic extract (mentioned as PEE) of P. chaba and 0.1 % commercial preservative (mentioned as PCP). They were then assessed for various storage quality parameters under refrigerated (4° C ± 1° C) conditions, including free fatty acid, antioxidant contents, and oxidative stability at 0, 6th, 16th, and 33rd days. No significant variations were observed across the products with regard to proximate composition study such as protein, ash and fat contents. In comparison to both PEE and PCP, the control product had higher free fatty acid values throughout the storage period. This indicates that the fat content of the PEE and PCP degraded at a slower rate than the control over the 33-day storage period. Our study also showed that both PCP and PEE had increased antioxidant capacity, implying that lipid oxidation is minimized. In contrast to the control, the oxidative stability of the P. chaba treated products was also higher. Altogether this study revealed that P. chaba could be utilized commercially, particularly in the food industry to preserve muscle foods. Practical Applications Natural preservatives are becoming more popular as a result of the different carcinogenic and toxic side effects of conventional preservatives. P. chaba, an exquisite culinary herb in Bangladesh, has long been used as a traditional medicine, because of its antimicrobial and antioxidant properties. This study revealed that P. chaba can be utilized as a food preservative, which opens up new possibilities for its development and use in functional foods.
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Affiliation(s)
- Mohammad Mahfuzur Rahman
- Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, Bangladesh
| | - Tyeaba Tasnim Dipti
- Laboratory for Cancer Biology, Department of Biotechnology and Genetic Engineering, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh
| | - M. Nazrul Islam
- Laboratory for Cancer Biology, Department of Biotechnology and Genetic Engineering, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh
| | - Abu Tareq Mohammad Abdullah
- Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, Bangladesh
| | - Sharmin Jahan
- Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, Bangladesh
| | - Md. Morshedul Alam
- Marine Biotechnology Laboratory, Department of Genetic Engineering and Biotechnology, Bangabandhu Sheikh Mujibur Rahman Maritime University, Mirpur 12, Dhaka 1216, Bangladesh
| | - M. Rezaul Karim
- Laboratory for Cancer Biology, Department of Biotechnology and Genetic Engineering, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh
- Corresponding author at: Laboratory for Cancer Biology, Department of Biotechnology and Genetic Engineering, Jahangirnagar University, Savar, Dhaka 1342.
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Sumer G, Oz F. The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality. Foods 2023; 12:1374. [PMID: 37048195 PMCID: PMC10093676 DOI: 10.3390/foods12071374] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
Herein, the effect of direct and indirect barbecue cooking processes, including different cooking degrees (medium and well done), on the formation of polycyclic aromatic hydrocarbons (PAHs) and on certain quality parameters (water content, cooking loss, pH, lipid oxidation) of beef meat was examined. While no significant effect (p > 0.05) of the cooking method was detected on the water content, cooking loss, ∑PAH4 [the sum of benzo[a]pyrene (BaP), benzo[a]anthracene (BaA), chrysen (Chry), and benzo[b]fluoranthene (BbF)], and ∑PAH8 [the sum of BaP, BaA, Chry, benzo[k]fluoranthene (BkF), dibenzo[a,h]anthracene (DahA), benzo[g,h,i]perylene (Bghip), and indeno [1,2,3-cd]pyrene (IncdP)] content, it was determined that it had a significant effect on pH (p < 0.05) and lipid oxidation (TBARS, p < 0.01). While the cooking degree did not have a significant effect (p > 0.05) on the TBARS value, it had a significant effect (p < 0.05) on the water content and pH value, and a very significant effect (p < 0.01) on the cooking loss. While BaA and BaP compounds were detected in all barbecued samples, the DahA compound could not be detected in any of the samples. Varying levels of BaA (up to 5.62 ng/g), Chry (up to 0.43 ng/g), BbF (LOD-..-LOQ), BkF (LOD-..-LOQ), BaP (up to 0.49 ng/g), BghiP (up to 0.82 ng/g), and IncdP (up to 4.99 ng/g) compounds were determined in the samples. While the ∑PAH4 contents varied between 0.71 and 6.35 ng/g, the ∑PAH8 contents varied between 1.12 and 11.34 ng/g. While the increase in cooking level did not affect the ∑PAH4 content, it caused a significant increase in the ∑PAH8 content. The highest BaP (0.49 ng/g), ∑PAH4 (6.35 ng/g), and ∑PAH8 (11.34 ng/g) contents were detected in the meat samples that were well cooked on the barbecue by the direct method. The results have proven that PAHs are formed at varying levels in both meat samples cooked on the barbecue by the direct method and the indirect method. On the other hand, it has been determined that even if 100 g of the meat with the highest BaP and ∑PAH4 content is eaten, the exposure amount remains far below the limit values specified for PAHs. However, paying close attention to the barbecue cooking process is still recommended.
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Affiliation(s)
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Turkey
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Biopreservative Effect of the Tunisian Halophyte Lobularia maritima Flavonoid Fraction, Used Alone and in Combination with Linalool in Stored Minced Beef Meat. Metabolites 2023; 13:metabo13030371. [PMID: 36984811 PMCID: PMC10057118 DOI: 10.3390/metabo13030371] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 02/26/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
In the present study, Lobularia maritima (Lm) flavonoid extract (LmFV) was characterized by HPLC analyses and five compounds were detected. Further, to describe the chemical content of the matrix, GC-MS analyses after silylation were performed; the obtained results showed the presence of a large number of components belonging to several chemical classes, mostly sugar alcohols, sugars, fatty acids, and terpenes. Firstly, the antibacterial activities of this fraction and linalool (Lin) were evaluated against eight foodborne pathogenic strains with MIC values between 2.3 and 5.8 mg/mL and 0.23 and 0.7 mg/mL, respectively. Then, the antioxidant activity of both was evaluated by the DPPH antiradical test and the phosphomolybdenum test. Furthermore, the biopreservative effect of LmFV alone and in combination with Lin on minced beef stored at 4 °C for 14 days was evaluated using microbiological and physiochemical tests. LmFV at 4.6% alone significantly reduced microbial spoilage in ground meat (p < 0.05). The combination of LmFV (4.6%) and Lin (0.46%) was more effective than LmFV alone in inhibiting bacterial contamination, reducing TBARS values and the risk of bacterial contamination, and reducing the accumulation of Met myoglobin (MetMb). This combination, therefore, extends the shelf life of the product by about 10 days. Based on these microbiological results and physicochemical parameters, it can be stated that the addition of Lin potentiates the flavonoid fraction of L. maritima more strongly against the deterioration of meat quality by significantly improving its biopreservative effect as a natural conservative.
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Khan IA, Shi B, Shi H, Nawaz A, Zhu Z, Ijaz MU, Hussain M, Khan A, Wang M, Chen F, Wang D, Cheng KW. Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties. Front Nutr 2022; 9:975831. [PMID: 36204376 PMCID: PMC9530322 DOI: 10.3389/fnut.2022.975831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Fatty acid profile, protein and fatty acid oxidation and flavor profile of pan-fried chicken patties formulated with various levels of Perilla frutescens seed meal (PSM) as a fat substitute was investigated in this study. The formation of heterocyclic amines (HCAs) in the chicken patties was also evaluated. The results showed that pan-fried patties formulated with 20% PSM (PSM4) had the highest ranges of oleic acid and ΣMUFA content and ΣPUFA/ΣSFA ratio. Low to medium levels of PSM (PSM1, 2, and 3 corresponding to 5, 10, and 15% of PSM, respectively) reduced the content of lipid peroxidation products, while high level (PSM4) increased it. All levels of PSM were also found to be effective against elevation in carbonyl content relative to the control. Moreover, the PSM effectively inhibited HCA formation in the chicken patties. The total contents of HCAs in PSM1, PSM2, PSM3, and PSM4 samples were significantly (P < 0.05) lower than that of the control sample, corresponding to 31.9, 46.1, 57.2, and 44.8% inhibition, respectively. PSM4, however, had no or very little effect on the formation of PhIP, 4,8-DiMeIQx and AαC, despite a strong inhibitory effect on MeIQx formation. These findings not only support the promising potential of PSM for application as a fat substitute to improve the fatty acid profile and reduce the content of harmful by-products in heat-processed chicken, but also highlight that appropriate addition level is a critical factor in optimizing the functional capacity of this natural agent.
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Affiliation(s)
- Iftikhar Ali Khan
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Baoping Shi
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Haibo Shi
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Asad Nawaz
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Zongshuai Zhu
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Muhammad Umair Ijaz
- Department of Medical Pathology and Laboratory Medicine, University of California Davis School of Medicine, Sacramento, CA, United States
| | - Muzahir Hussain
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain
| | - Asad Khan
- Key Laboratory of Mucosal Immunology, College of Preventive Veterinary Medicine, Nanjing Agricultural University, Nanjing, China
| | - Mingfu Wang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Feng Chen
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- *Correspondence: Daoying Wang,
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Ka-Wing Cheng,
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Olivas-Méndez P, Chávez-Martínez A, Santellano-Estrada E, Guerrero Asorey L, Sánchez-Vega R, Rentería-Monterrubio AL, Chávez-Flores D, Tirado-Gallegos JM, Méndez-Zamora G. Antioxidant and Antimicrobial Activity of Rosemary ( Rosmarinus officinalis) and Garlic ( Allium sativum) Essential Oils and Chipotle Pepper Oleoresin ( Capsicum annum) on Beef Hamburgers. Foods 2022; 11:foods11142018. [PMID: 35885261 PMCID: PMC9319248 DOI: 10.3390/foods11142018] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/21/2022] [Accepted: 06/30/2022] [Indexed: 11/27/2022] Open
Abstract
The inclusion of natural ingredients to preserve meat and meat products has increased in recent years. This study evaluated rosemary (REO) and garlic essential oils (GEO) as well as chipotle pepper oleoresin (CPO), alone or in combination, as preservatives on beef hamburgers (BH). Six treatments were evaluated: T1 (control, without additives), T2 (GEO 1%), T3 (REO 1%), T4 (CPO 0.5%), T5 (GEO 1% + CPO 0.5%) and T6 (REO 1% + CPO 0.5%). The microbiological quality, physicochemical characteristics, sensory evaluation, and lipid oxidation of hamburgers were evaluated. REO, GEO and CPO limited the growth of aerobic microorganisms, S. aureus, Salmonella spp., B. thermosphacta, moulds and yeasts, lactic acid bacteria and coliforms (p < 0.05); however, this effect depended on time. Furthermore, lipid oxidation decreased significantly (p < 0.5) in all treatments, except for T5 (GEO 1% + CPO 0.5%). Regarding sensory acceptance, consumers preferred BH with GEO in terms of colour, odour, flavour and overall appearance (p < 0.05). It is concluded that REO, GEO and CPO, alone or in combination, improve microbiological quality and inhibit the lipid oxidation of BH.
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Affiliation(s)
- Paulina Olivas-Méndez
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
| | - América Chávez-Martínez
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
| | - Eduardo Santellano-Estrada
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
| | - Luis Guerrero Asorey
- Food Technology Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet, s/n, 17121 Monells, Spain;
| | - Rogelio Sánchez-Vega
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
| | - Ana Luisa Rentería-Monterrubio
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
- Correspondence: ; Tel.: +52-614-434-0363
| | - David Chávez-Flores
- UACH-CA124 Química Aplicada y Educativa, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus UACH II, Chihuahua 31125, Mexico;
| | - Juan Manuel Tirado-Gallegos
- UACH-CA03 Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada, Chihuahua 33820, Mexico; (P.O.-M.); (A.C.-M.); (E.S.-E.); (R.S.-V.); (J.M.T.-G.)
| | - Gerardo Méndez-Zamora
- Laboratorio de Ingeniería, Ingeniería en Industrias Alimentarias, Facultad de Agronomía, Universidad Autónoma de Nuevo León, Francisco Villa S/N, ExHacienda El Canadá, General Escobedo 66050, Mexico;
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Abeyrathne EDNS, Nam K, Huang X, Ahn DU. Plant- and Animal-Based Antioxidants' Structure, Efficacy, Mechanisms, and Applications: A Review. Antioxidants (Basel) 2022; 11:antiox11051025. [PMID: 35624889 PMCID: PMC9137533 DOI: 10.3390/antiox11051025] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/09/2022] [Accepted: 05/10/2022] [Indexed: 02/06/2023] Open
Abstract
Antioxidants are compounds that normally prevent lipid and protein oxidation. They play a major role in preventing many adverse conditions in the human body, including inflammation and cancer. Synthetic antioxidants are widely used in the food industry to prevent the production of adverse compounds that harm humans. However, plant- and animal-based antioxidants are more appealing to consumers than synthetic antioxidants. Plant-based antioxidants are mainly phenolic compounds, carotenoids, and vitamins, while animal-based antioxidants are mainly whole protein or the peptides of meat, fish, egg, milk, and plant proteins. Plant-based antioxidants mainly consist of aromatic rings, while animal-based antioxidants mainly consist of amino acids. The phenolic compounds and peptides act differently in preventing oxidation and can be used in the food and pharmaceutical industries. Therefore, compared with animal-based antioxidants, plant-based compounds are more practical in the food industry. Even though plant-based antioxidant compounds are good sources of antioxidants, animal-based peptides (individual peptides) cannot be considered antioxidant compounds to add to food. However, they can be considered an ingredient that will enhance the antioxidant capacity. This review mainly compares plant- and animal-based antioxidants’ structure, efficacy, mechanisms, and applications.
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Affiliation(s)
- Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka;
- Department of Animal Science & Technology, Suncheon National University, Suncheon 57922, Korea;
| | - Kichang Nam
- Department of Animal Science & Technology, Suncheon National University, Suncheon 57922, Korea;
| | - Xi Huang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
- Correspondence:
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Aksoy AS, Arici M, Yaman M. The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Xing M, Liu S, Yu Y, Guo L, Wang Y, Feng Y, Fei P, Kang H, Ali MA. Antibacterial Mode of Eucommia ulmoides Male Flower Extract Against Staphylococcus aureus and Its Application as a Natural Preservative in Cooked Beef. Front Microbiol 2022; 13:846622. [PMID: 35350615 PMCID: PMC8957902 DOI: 10.3389/fmicb.2022.846622] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Accepted: 02/10/2022] [Indexed: 12/05/2022] Open
Abstract
The research was conducted to elucidate the antibacterial performance and mode of action of Eucommia ulmoides male flower extract (EUMFE) against Staphylococcus aureus and its application as a natural preservative in cooked beef. The antibacterial activity was evaluated by determining the diameter of inhibition zone (DIZ), minimum inhibitory concentration (MIC), and minimum bactericide concentration (MBC). The changes in membrane potential, contents of bacterial DNA and protein, integrity and permeability of the cell membrane, and cell morphology were analyzed to reveal the possible mode of action. The effect of EUMFE on the counts of S. aureus, pH, color, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) of the cooked beef stored at 4°C for 9 days were studied. The results showed that the DIZ, MIC, and MBC of EUMFE against S. aureus were 12.58 ± 0.23 mm, 40 mg/mL, and 80 mg/mL, respectively. The mode of action of EUMFE against S. aureus included hyperpolarization of cell membrane, decrease in bacterial DNA and protein contents, destruction of cell membrane integrity, increase in cell membrane permeability, and damage of cell morphology. After treatments with EUMFE, the growth of S. aureus and lipid oxidation in cooked beef were significantly inhibited (P < 0.05). The pH and TVB-N values of cooked beef treated with EUMFE were significantly reduced as compared to control group (P < 0.05). The color of cooked beef samples containing EUMFE showed decreased L* and b* values, and increased a* and ΔE* values. Therefore, our findings showed that EUMFE had a good antibacterial effect on S. aureus, and provided a theoretical basis for the application of EUMFE as a natural preservative in the preservation of cooked beef.
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Affiliation(s)
- Min Xing
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China
| | - Shun Liu
- School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Yaping Yu
- Key Lab of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ling Guo
- Key Lab of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yao Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China
| | - Yage Feng
- School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China.,School of Zhang Zhongjing Health Care and Food, Nanyang Institute of Technology, Nanyang, China
| | - Huaibing Kang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.,Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China
| | - Md Aslam Ali
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
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9
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Kim YA, Park S, Park Y, Park G, Oh S, Choi J. Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage. Foods 2022; 11:foods11071004. [PMID: 35407090 PMCID: PMC8997975 DOI: 10.3390/foods11071004] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.
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Pereira A, Lee HC, Lammert R, Wolberg C, Ma D, Immoos C, Casassa F, Kang I. Effects of Red‐wine Grape Pomace on the Quality and Sensory Attributes of Beef Hamburger Patty. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15559] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- A. Pereira
- Departments of Food Science & Human Nutrition California Polytechnic State University San Luis Obispo CA 93407 United States
| | - H. C. Lee
- Animal Science California Polytechnic State University San Luis Obispo CA 93407 United States
| | - R. Lammert
- Chemistry & Biochemistry California Polytechnic State University San Luis Obispo CA 93407 United States
| | - C. Wolberg
- Department of Food Science and Technology, McGill University, 21,111 Lakeshore Ste Anne de Bellevue, Quebec, H9X 3V9 Canada
| | - D. Ma
- Animal Science California Polytechnic State University San Luis Obispo CA 93407 United States
| | - C. Immoos
- Chemistry & Biochemistry California Polytechnic State University San Luis Obispo CA 93407 United States
| | - F. Casassa
- Wine and Viticulture California Polytechnic State University San Luis Obispo CA 93407 United States
| | - I. Kang
- Animal Science California Polytechnic State University San Luis Obispo CA 93407 United States
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Yoon J, Bae SM, Gwak SH, Jeong JY. Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder. Food Sci Anim Resour 2021; 41:840-854. [PMID: 34632403 PMCID: PMC8460332 DOI: 10.5851/kosfa.2021.e41] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/16/2021] [Accepted: 08/05/2021] [Indexed: 11/24/2022] Open
Abstract
The impact of green tea extract powder and rosemary extract powder, alone or in
combination, on the quality characteristics of naturally cured pork sausages
produced with white kimchi powder as a nitrate source was evaluated. Ground pork
sausages were assigned to one of seven treatments: control (0.01% sodium
nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white
kimchi powder and 0.05% green tea extract powder), treatment 2
(0.3% white kimchi powder and 0.1% green tea extract powder),
treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract
powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary
extract powder), treatment 5 (0.3% white kimchi powder, 0.05%
green tea extract powder, and 0.05% rosemary extract powder), and
treatment 6 (0.3% celery juice powder, 0.05% green tea extract
powder, and 0.05% rosemary extract powder). Naturally cured products had
lower (p<0.05) cooking yield and residual nitrite content than control
sausages. However, compared to the control, naturally cured products with white
kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction
potential, CIE L* values, CIE a* values, nitrosyl hemochrome content, total
pigment content, and curing efficiency to the control. When the amount of green
tea extract powder or rosemary extract powder was increased to 0.1%
(treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results
indicate that green tea extract powder, rosemary extract powder, and white
kimchi powder may provide an effective solution to replace synthetic nitrite and
ascorbate used in traditionally cured products.
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Affiliation(s)
- Jiye Yoon
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Seung Hwa Gwak
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
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Fusaro I, Cavallini D, Giammarco M, Manetta AC, Martuscelli M, Mammi LME, Lanzoni L, Formigoni A, Vignola G. Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils. Front Vet Sci 2021; 8:662079. [PMID: 34169107 PMCID: PMC8217468 DOI: 10.3389/fvets.2021.662079] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/22/2021] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.
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Affiliation(s)
- Isa Fusaro
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
| | | | | | | | - Maria Martuscelli
- Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Teramo, Italy
| | | | - Lydia Lanzoni
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
| | - Andrea Formigoni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna, Bologna, Italy
| | - Giorgio Vignola
- Faculty of Veterinary Medicine, University of Teramo, Teramo, Italy
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14
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Serra V, Salvatori G, Pastorelli G. Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products. Animals (Basel) 2021; 11:ani11020401. [PMID: 33562524 PMCID: PMC7914517 DOI: 10.3390/ani11020401] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/30/2021] [Accepted: 02/02/2021] [Indexed: 02/06/2023] Open
Abstract
Simple Summary Polyphenols are secondary plant metabolites mainly known for their antioxidant properties. Their use as feed additives in the nutrition of farm animals is becoming increasingly popular as they are particularly exposed to oxidative stress which is reflected in a lipoperoxidation of the final product. For this reason, it is essential to preserve the quality and the safety of meat and milk products by attenuating oxidative deterioration. Moreover, polyphenols present the advantage of being more acceptable to the consumers than synthetic counterparts, as they are considered to be “non-toxic”. The present review presents an overview of several studies focused on the dietary supplementation of polyphenols to monogastric and ruminants, as well as their direct addition to meat and dairy products, with particular emphasis on their antioxidant effects on the final product. Abstract The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation. For this reason, it is essential to attenuate oxidative deterioration in the derived products. Natural antioxidants such as polyphenols represent a good candidate in this respect. The first part of the review highlights the occurrence, bioavailability, and the role of polyphenols in food-producing animals that, especially in intensive systems, are exposed to stressful situations in which oxidation plays a crucial role. The second part offers an overview of the effects of polyphenols either supplemented to the diet of monogastric and ruminants or added directly to meat and dairy products on the physicochemical and sensorial properties of the product. From this review emerges that polyphenols play an important, though not always clear, role in the quality of meat and meat products, milk and dairy products. It cannot be ruled out that different compounds or amounts of polyphenols may lead to different results. However, the inclusion of agro-industrial by-products rich in polyphenols, in animal feed, represents an innovative and alternative source of antioxidants as well as being useful in reducing environmental and economic impact.
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Affiliation(s)
- Valentina Serra
- Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
- Correspondence: (V.S.); (G.P.); Tel.: +39-0250-334-576 (V.S. & G.P.)
| | - Giancarlo Salvatori
- Department of Medicine and Sciences for Health “V. Tiberio”, University of Molise, Via Francesco De Sanctis 1, 86100 Campobasso, Italy;
| | - Grazia Pastorelli
- Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
- Correspondence: (V.S.); (G.P.); Tel.: +39-0250-334-576 (V.S. & G.P.)
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15
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Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants. Foods 2021; 10:foods10010152. [PMID: 33450829 PMCID: PMC7828224 DOI: 10.3390/foods10010152] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/03/2021] [Accepted: 01/11/2021] [Indexed: 01/22/2023] Open
Abstract
Effectiveness of commercial natural antioxidants from rosemary and green tea were investigated in deli-style meat products via headspace hexanal by solid-phase microextraction gas chromatography and sensory oxidation flavor by a trained panel at weeks 1, 7, and 13 of refrigerated storage. A water/oil-soluble rosemary extract at 400 mg/kg proved the most effective antioxidant in cured deli turkey (CDT). In chicken fillet (CF), a water-soluble rosemary extract at 400 mg/kg was most efficient, especially in combination with phosphate. In pulled pork (PP), none of the antioxidants were as efficient as phosphate, though all three tested antioxidants were moderately effective in PP without phosphate. Nitrite was such an efficient antioxidant on its own in CDT that hexanal levels were so low that it was not possible to build correlation models between headspace hexanal and sensory oxidation flavor throughout the storage period. Phosphate also proved very efficient on its own in both CF and PP. It was possible to build good correlation models throughout storage for both CF and PP. Hence, hexanal was found to satisfactorily predict development of oxidation flavor in different types of uncured deli meat products both with and without added phosphate.
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16
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Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality. Animals (Basel) 2020; 10:ani10060947. [PMID: 32486093 PMCID: PMC7341520 DOI: 10.3390/ani10060947] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/16/2022] Open
Abstract
Simple Summary Chicken meat and its products are among the first-choice foods in most countries, due to the health benefits they provide and the relatively low price. However, polyunsaturated fatty acids (PUFA) are highly susceptible to peroxidation, affecting nutritional, sensory characteristics and meat shelf life. A reasonable way and a good tactic to delay their lipid peroxidation would be using a natural antioxidant in feed formulation. Grape pomace (GP) is an agro-industrial by-product with high nutritional value as it is a rich source of polyphenols. The supplementation of broiler diets with grape pomace indicated an intensified color, improved texture and a decrease of lipid peroxidation parameters of broilers’ meat that had been fed with PUFA enriched diets. Abstract The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.
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17
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Villalobos-Delgado LH, González-Mondragón EG, Ramírez-Andrade J, Salazar-Govea AY, Santiago-Castro JT. Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.). Meat Sci 2020; 168:108187. [PMID: 32442827 DOI: 10.1016/j.meatsci.2020.108187] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 04/01/2020] [Accepted: 05/10/2020] [Indexed: 12/24/2022]
Abstract
This study investigated the potential of aqueous epazote (AE) and ethanolic extract of epazote (ETHE) as inhibitors of lipid oxidation in raw and cooked ground beef stored at 4 °C for 9 days as well as frozen beef patties stored at -18 °C for 90 days. Organic acids were identified in AE and ETHE using ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-qTOF). Chemical composition, TBARS, pH, colour, sensory acceptability and intensity of oxidised flavour were analysed in the three different meat products. ETHE showed higher values in organic acid content than AE. In raw ground beef, ETHE inhibited lipid oxidation and received the highest score in the three sensorial attributes evaluated at the end of the storage period, whereas in cooked ground beef it showed the highest intensity of oxidised flavour. Regarding CTL, AE reduced lipid oxidation in the cooked ground beef as well as the frozen patties, with improved colour. Therefore, epazote may be a promising natural antioxidant source for use in meat.
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Affiliation(s)
- L H Villalobos-Delgado
- Institute of Agroindustry, Technological University of the Mixteca, 69000 Huajuapan de León, Oaxaca, Mexico.
| | - E G González-Mondragón
- Institute of Agroindustry, Technological University of the Mixteca, 69000 Huajuapan de León, Oaxaca, Mexico
| | - J Ramírez-Andrade
- Institute of Agroindustry, Technological University of the Mixteca, 69000 Huajuapan de León, Oaxaca, Mexico
| | - A Y Salazar-Govea
- Institute of Agroindustry, Technological University of the Mixteca, 69000 Huajuapan de León, Oaxaca, Mexico
| | - J T Santiago-Castro
- Institute of Agroindustry, Technological University of the Mixteca, 69000 Huajuapan de León, Oaxaca, Mexico
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18
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Sood V, Tian W, Narvaez-Bravo C, Arntfield SD, González AR. Plant extracts effectiveness to extend bison meat shelf life. J Food Sci 2020; 85:936-946. [PMID: 32249417 DOI: 10.1111/1750-3841.15062] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 01/04/2020] [Accepted: 01/07/2020] [Indexed: 12/26/2022]
Abstract
The effectiveness of plant extracts (0.05% rosemary and 0.08% oregano) to extend shelf life of bison strip loin steaks in terms of color stability and consumer acceptability was studied. Steaks treated with oregano presented lower oxygen consumption, higher metmyoglobin-reducing activity (MRA), decreased lipid oxidation, and provided a stable red color with less discoloration during the retail display period than the control and rosemary treated steaks (P < 0.05). Results from consumer sensory evaluation indicated that treated steaks under study were not significantly different from the control (P > 0.05) based on palatability attributes and acceptability. However, rosemary treated steaks were more desirable and palatable than their oregano counterparts (P < 0.05). Overall, plant extracts, particularly oregano, can improve color stability of bison steaks due to its antioxidants properties and ability to increase MRA capacity in fresh bison meat without posing any negative impact on its sensory attributes. PRACTICAL APPLICATION: This study will provide valuable information to the bison meat industry on how to offer a more consistent and acceptable product (in terms of palatability and color) to consumers using plant-based natural antioxidants, without diminishing the palatability of their products. This technology can offer two more days of shelf life in retail overwrap packaging, consequently, opening the possibility for the bison industry to expand its market with a potential to reduce retail losses due to poor color stability and early browning (that is, stock out, markdowns, and waste due to expired display life).
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Affiliation(s)
- Vipasha Sood
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Wenchao Tian
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Claudia Narvaez-Bravo
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Susan D Arntfield
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Argenis Rodas González
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
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19
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Unusan N. Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103861] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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20
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Estimation of the total antioxidant potential in the meat samples using thin-layer chromatography. OPEN CHEM 2020. [DOI: 10.1515/chem-2020-0007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractThere is limited literature on the antioxidative properties of food of animal origin. Measurements of antioxidative properties are usually performed using the reaction of reduction of colored 2,2-diphenyl-1-picrylhydrazyl (DPPH) radials. Changes of the DPPH color are tracked photometrically. These measurements are interfered by both, the tested samples and reduced DPPH. This study aims to demonstrate the ability to separate different forms of DPPH (DPPH• and DPPH-H) by thin-layer chromatography (TLC). Further, it has been practically applied in the study of the determination of antioxidative properties of the meat samples. It was found that TLC can be used for the separation of different forms of DPPH as well as for measurement of TAP (total antioxidant potential) values related to the DPPH•. The strongest antioxidant properties were observed for pork neck extracted in buffer pH 2 and for smoked salmon fish extracted in acetone, the lowest for veal and turkey fillet extracted in methanol.
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21
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Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products. Foods 2020; 9:foods9020209. [PMID: 32085389 PMCID: PMC7073785 DOI: 10.3390/foods9020209] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 01/29/2020] [Accepted: 02/13/2020] [Indexed: 12/18/2022] Open
Abstract
The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.
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Horbańczuk OK, Kurek MA, Atanasov AG, Brnčić M, Rimac Brnčić S. The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products. Food Technol Biotechnol 2019; 57:439-447. [PMID: 32123506 PMCID: PMC7029390 DOI: 10.17113/ftb.57.04.19.6267] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Accepted: 10/22/2019] [Indexed: 12/21/2022] Open
Abstract
Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidants can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.
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Affiliation(s)
- Olaf K. Horbańczuk
- Department of Technique and Food Development, Warsaw University of Life Sciences
(WULS-SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| | - Marcin A. Kurek
- Department of Technique and Food Development, Warsaw University of Life Sciences
(WULS-SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland
| | - Atanas G. Atanasov
- Institute of Genetics and Animal Breeding Polish Academy of Sciences, Jastrzębiec Postępu 36A Street, 05-552 Magdalenka, Poland
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Madane P, Das AK, Nanda PK, Bandyopadhyay S, Jagtap P, Shewalkar A, Maity B. Dragon fruit ( Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets. Journal of Food Science and Technology 2019; 57:1449-1461. [PMID: 32180641 DOI: 10.1007/s13197-019-04180-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/28/2019] [Accepted: 11/14/2019] [Indexed: 01/26/2023]
Abstract
In this study, the efficacy of dragon fruit peel (DFP) powder as antioxidant dietary fibre (ADF), at two different concentrations (T1-1.5% and T2-3.0%), on quality improvement and susceptibility to lipid oxidation of chicken nuggets during 20 days of refrigerated storage was assessed. DFP, rich in dietary fibre (56.91%) with higher insoluble dietary fibre, phenolics (36-39 mgGAE/100 g) content and possessing good radical scavenging activity as well as reducing power, contained 10.36% protein, 4.48% fat and 2.34% ash. HPLC analysis revealed presence of high concentrations of gallic and ferulic acid, among the phenolics. Incorporation of DFP in nuggets although decreased the pH but improved emulsion stability as well as cooking yield and had higher protein, ash and lower fat content. Further, the treated nuggets had significantly (p < 0.05) higher dietary fibre and total phenolics content than control. Incorporation of DFP decreased the hardness, gumminess and chewiness and improved (p < 0.05) the products' redness values. Sensory evaluation of the products revealed significant improvement in the appearance score and non-significant (p > 0.05) increase in the scores of other attributes compared to control samples. DFP significantly decreased lipid peroxidation, odour scores and microbial load in chicken nuggets during 20 days of storage period. From the study, it could be deduced that DFP rich in bioactive components had positive influence on the nutritional quality of chicken nuggets and could also be used as ADF in muscle food without affecting the quality and acceptability of products.
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Affiliation(s)
- Pratap Madane
- 1Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, UP 243 122 India
| | - Arun K Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute (IVRI), Kolkata, West Bengal 700 037 India
| | - P K Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute (IVRI), Kolkata, West Bengal 700 037 India
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute (IVRI), Kolkata, West Bengal 700 037 India
| | - Prasant Jagtap
- Poultry Processing Unit, Shalimar Hatcheries Limited, Grand Trunk Road, Golsi, India
| | - Akshay Shewalkar
- Poultry Processing Unit, Shalimar Hatcheries Limited, Grand Trunk Road, Golsi, India
| | - B Maity
- Poultry Processing Unit, Shalimar Hatcheries Limited, Grand Trunk Road, Golsi, India
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24
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Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball. PLoS One 2019; 14:e0221680. [PMID: 31454384 PMCID: PMC6711510 DOI: 10.1371/journal.pone.0221680] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 08/13/2019] [Indexed: 11/25/2022] Open
Abstract
The impact of black cumin usage on some qualitative properties and formation of heterocyclic aromatic amines (HAAs) in meatball production was investigated. It was found that black cumin usage rate, cooking process and temperature had a significant effect (p<0,01) on the water content, pH, and thiobarbituric acid reactive substances (TBARS) values of meatballs. On the other hand, black cumin usage significantly (p<0,01) reduced the water content and cooking loss. The water content and cooking loss of the meatballs decreased with increases in the usage rate. While IQx, IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, AαC, and MeAαC could not be detected in meatballs, varying amounts of MeIQx (up to 1,53 ng/g) and PhIP (up to 1,22 ng/g) were determined. The total amounts of HAAs ranged between non-detected (nd) to 2,75 ng/g. Both the usage rate and cooking temperature had a very significant effect (p<0,01) on the total contents of HAAs. The total amounts of HAAs were decreased in correlation with the increases in the usage rate; the proportion which is increased when the cooking temperature increased as well. Results of the present study suggested that addition of black cumin may have a substantial role in decreasing the TBARS value, cooking loss, and HAA contents during meatball production. Therefore, using of black cumin in meatball production has been suggested.
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25
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Petit G, Jury V, Lamballerie M, Duranton F, Pottier L, Martin J. Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices. Compr Rev Food Sci Food Saf 2019; 18:1453-1473. [DOI: 10.1111/1541-4337.12478] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 06/14/2019] [Accepted: 06/19/2019] [Indexed: 01/11/2023]
Affiliation(s)
- Gaëlle Petit
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | - Vanessa Jury
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | - Marie Lamballerie
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | | | - Laurence Pottier
- ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France
- GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France
| | - Jean‐Luc Martin
- Ifip‐Institut du PorcPôle viandes et charcuteries 7 Avenue du Général de Gaulle 94700 Maisons‐Alfort France
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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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27
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Tom N, Alnoumani HA, Were L. Interactions between mushroom powder, sodium chloride, and bovine proteins and their effects on lipid oxidation products and consumer acceptability. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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28
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Kalli E, Lappa I, Bouchagier P, Tarantilis PA, Skotti E. Novel application and industrial exploitation of winery by-products. BIORESOUR BIOPROCESS 2018. [DOI: 10.1186/s40643-018-0232-6] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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29
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Park B, Yong HI, Choe J, Jo C. Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties. Korean J Food Sci Anim Resour 2018; 38:1019-1028. [PMID: 30479508 PMCID: PMC6238043 DOI: 10.5851/kosfa.2018.e35] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 08/09/2018] [Accepted: 08/10/2018] [Indexed: 11/30/2022] Open
Abstract
The crust that inevitably forms on dry-aged beef is usually trimmed and discarded
before sale. The aim of this study was to explore methods for utilizing this
crust in processed meat products. Four sirloins were dry-aged for 28 d at
4℃ (75% relative humidity). The crust obtained from the surface of the
sirloins after completion of dry aging was lyophilized. Patties were prepared
without added crust (control) or with 5% w/w crust, aerobically packaged, and
stored at 4℃ for 7 d. Electronic nose analysis indicated that the
volatile profile differed significantly between the patties with and without
crust. Compared to the control patties, patties containing crust had higher
flavor, tenderness, juiciness, and acceptability scores in a sensory panel
evaluation (all p<0.05). In addition, patties with crust were less hard,
gummy, and chewy than the control patties after 3 and 7 d of storage (all
p<0.05). The number of total aerobic bacteria was higher in raw patties
with crust than in the control patties during the storage (p<0.05).
However, no pathogens were detected. 2-Thiobarbituric acid reactive substance
values of patties containing crust were significantly lower than those of
control patties after 2 and 6 d of storage (both p<0.05). Thus, crust
from dry-aged beef can enhance the flavor by providing beefy and palatable
flavor without a long period of dry aging.
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Affiliation(s)
- Bumjin Park
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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30
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Density functional theory study of the role of benzylic hydrogen atoms in the antioxidant properties of lignans. Sci Rep 2018; 8:12361. [PMID: 30120382 PMCID: PMC6098005 DOI: 10.1038/s41598-018-30860-5] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Accepted: 08/06/2018] [Indexed: 02/04/2023] Open
Abstract
Antioxidants are a diverse group of chemicals with proven health benefits and thus potential preventive medicine and therapeutic applications. While most of these compounds are natural products, determining their mechanism of radical scavenging and common motifs that contribute to antioxidant activity would allow the rational design of novel antioxidants. Here the origins of the antioxidant properties of ten natural products of the lignan family were studied in silico by calculating their thermochemical properties by using ROB3LYP/6-311++G(2df,2p)//B3LYP/6-311G(d,p) model chemistry. Three conditions were modelled: gas phase, ethanol and water solvents. The results allowed assigning the antioxidant activity to specific moieties and structural features of these compounds. It was found that the benzylic hydrogen atoms are the most likely to be abstracted to form radicals and hence define antioxidant properties in most of the studied compounds. The results also suggested that the most likely mechanism of HOO• radical scavenging differs by the key moiety: it is hydrogen atom transfer in case the benzylic C-H bonds, however it is proton coupled electron transfer in case of the compounds where O-H bonds are responsible for radical scavenging.
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31
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Çağlar MY, Veli G, Tomar O, Akarca G. Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs. Korean J Food Sci Anim Resour 2018; 38:530-543. [PMID: 30018497 PMCID: PMC6048372 DOI: 10.5851/kosfa.2018.38.3.530] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 03/31/2018] [Accepted: 04/05/2018] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effect of yellow, black, and brown mustard seeds on
color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and
micro-biological and sensory qualities of meatballs during storage. Heat
treatment of mustard seeds affected the TBARS value of meatball samples
(p<0.0001). The addition of mustard seeds decreased
TBARS value of meatball samples (p<0.0001). Heat
treatment of mustard seeds decreased the L*,
a* and b* values of meatball samples
(p<0.0001). The meatball samples with mustard seeds
increased b* value of meatball samples however it decreased a*
value of meatball samples (p<0.0001). The addition of
mustard seeds decreased aerobic mesophilic bacteria count
(p<0.0001), Enterobacteriaceae count
(p<0.0001), psychrophilic bacteria count
(p<0.0001) and yeast and mold count of meatball
samples (p<0.0001). On a given storage day, the yellow
mustard added meatballs sample was given higher color, appearance, flavor,
acceptability ratings than those added black and brown mustard. Regarding
sensory and microbiological properties, mustard seed contributed to
microbiological quality and sensorial properties of meatball samples.
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Affiliation(s)
- Muhammed Yusuf Çağlar
- Istanbul Sabahattin Zaim University, Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul, Turkey
| | - Gök Veli
- Ahmet Ipek Meat Company, Organized Industrial Site, Afyonkarahisar, Turkey
| | - Oktay Tomar
- Afyon Kocatepe University, Engineering Faculty, Food Engineering Department, Afyonkarahisar, Turkey
| | - Gökhan Akarca
- Afyon Kocatepe University, Engineering Faculty, Food Engineering Department, Afyonkarahisar, Turkey
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32
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Singh PK, Ahlawat SS, Sharma DP, Jairath G, Pathera A. Effect of grape seed extract on storage stability of buffalo veal slices at refrigeration temperature (4 ± 1°C). J Food Saf 2018. [DOI: 10.1111/jfs.12500] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pradeep Kumar Singh
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences; Lala Lajpat Rai University of Veterinary and Animal Sciences; Hisar Haryana India
| | - Satyavir Singh Ahlawat
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences; Lala Lajpat Rai University of Veterinary and Animal Sciences; Hisar Haryana India
| | - Diwakar Prasad Sharma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences; Lala Lajpat Rai University of Veterinary and Animal Sciences; Hisar Haryana India
| | - Gauri Jairath
- Livestock Products Technology; Central Sheep and Wool Research Institute, Avikanagar; Malpura Rajasthan India
| | - Ashok Pathera
- School of Bioengineering and Food Technology; Shoolini University; Solan Himachal Pradesh India
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33
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Mainente F, Menin A, Alberton A, Zoccatelli G, Rizzi C. Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13850] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Federica Mainente
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Alessia Menin
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Angelica Alberton
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Gianni Zoccatelli
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Corrado Rizzi
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
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34
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Gantner M, Brodowska M, Górska-Horczyczak E, Wojtasik-Kalinowska I, Najda A, Pogorzelska E, Godziszewska J. Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1426632] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Magdalena Gantner
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Marta Brodowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Agnieszka Najda
- Department of Vegetable and Medicinal Plants, University of Life Sciences in Lublin, Lublin, Poland
| | - Ewelina Pogorzelska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Jolanta Godziszewska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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35
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Aminzare M, Tajik H, Aliakbarlu J, Hashemi M, Raeisi M. Effect of cinnamon essential oil and grape seed extract as functional-natural additives in the production of cooked sausage-impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens. J Food Saf 2018. [DOI: 10.1111/jfs.12459] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health; Zanjan University of Medical Sciences; Zanjan Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine; Mashhad University of Medical Sciences; Mashhad Iran
| | - Mojtaba Raeisi
- Department of Nutrition, Faculty of Health; Golestan University of Medical Sciences; Gorgan Iran
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36
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Rossi R, Stella S, Ratti S, Maghin F, Tirloni E, Corino C. Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere. J Anim Sci 2017; 95:4986-4997. [PMID: 29293718 PMCID: PMC6292313 DOI: 10.2527/jas2017.1603] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Accepted: 09/04/2017] [Indexed: 12/14/2022] Open
Abstract
The effect of pig dietary supplementation with an antioxidant mixture (AOX), containing vitamin E and verbascoside, on animal oxidative status, meat quality parameters, and shelf life of the longissimus dorsi (LD) muscle was examined. Seventy pigs with an average live weight of 95.2 ± 1.2 kg were selected and assigned to 2 dietary treatments. The control (CTR) group was fed a commercial diet, and the AOX group was fed the same diet supplemented with the AOX, containing vitamin E and verbascoside from Verbenaceae extract, for 45 d before slaughter. At the beginning and at the end of the trial, blood samples were collected to determine oxidative status, using the Kit Radicaux Libres test. At slaughter, carcass weight was recorded and LD muscles from 10 pigs per treatment were sampled. Physical, chemical, microbiological, and sensory parameters and oxidative stability of LD muscle were assessed for up to 21 d of storage at 4°C under modified atmosphere packaging. Dietary AOX positively affected ( < 0.05) oxidative status and carcass dressing percentage. The oxidative and color stability of the LD muscle were improved ( < 0.05) in the AOX group compared with the control. The sensory shelf life revealed that at 15 d of storage, meat from the AOX group was comparable ( < 0.05) to the fresh meat in appearance and aroma. A lower ( < 0.05) spp. load was observed in the AOX samples than in the control samples. No other microbiological parameters were affected by dietary treatment. Overall, the present data showed that dietary AOX supplementation in pigs improved in vivo antioxidant status and exerted antioxidant and antimicrobial effects, thus enhancing the shelf life of raw pork under commercial conditions.
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Affiliation(s)
- R. Rossi
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| | - S. Stella
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| | - S. Ratti
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| | - F. Maghin
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| | - E. Tirloni
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
| | - C. Corino
- Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy
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37
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Lu F, Kuhnle GK, Cheng Q. Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.043] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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Shi G, Liao X, Olajide TM, Liu J, Jiang X, Weng X. Butylated caffeic acid: An efficient novel antioxidant. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.1278162] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
A novel antioxidant, butylated caffeic acid (BCA) was rationally designed by adding a tert-butyl group to caffeic acid, which was synthesized at a high yield (36.2%) from 2-methoxy-4-methylphenol by a four-step reaction including Friedel-Crafts alkylation, bromine oxidation, ether bond hydrolysis and Knoevenagel condensation. Its antioxidant capacity was much stronger than common commercial antioxidant tert-butyl hydroquinone (TBHQ) and its mother compound, caffeic acid, in both rancimat and deep frying tests. When investigated via the DPPH method, the antioxidant capacity of BCA was almost equal to TBHQ, but lower than caffeic acid. BCA could be a potentially strong antioxidant, especially for food processing at high temperatures such as deep frying and baking.
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39
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Rajeev PS, Johannah NM, Gopakumar G, Maliakel B, Krishnakumar IM. Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties. Journal of Food Science and Technology 2017; 54:1665-1677. [PMID: 28559626 DOI: 10.1007/s13197-017-2599-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/21/2017] [Accepted: 03/21/2017] [Indexed: 02/03/2023]
Abstract
Considering the significance of natural antioxidants to preserve meat, the present study was undertaken to evaluate the efficacy of a deflavored and decolorised extract of rosemary (StabilRose™) for the production and preservation of naturally colored fresh meat. Oxidative rancidity of meat and color degradation of paprika oleoresin were exploited as model systems and compared with butylated hydroxyanisole (BHA). The results showed similar efficacy for 3% carnosic acid extract and BHA, with further enhancement in efficacy with respect to the carnosic acid content. A synergetic antioxidant effect of carnosol on carnosic acid content was also noticed to an extent of 1:1 (w/w) ratio, and further increase in carnosol content showed no improvement in the antioxidant efficacy. Finally, stabilized paprika and optimized rosemary extract containing carnosic acid and carnosol in 1:1 (w/w) ratio was successfully applied to produce naturally colored meat suitable for storage at 4 ± 1 °C.
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Affiliation(s)
- P S Rajeev
- R&D Centre, Akay Flavours & Aromatics Pvt. Ltd., Malayidamthuruthu P.O., Cochin, 683561 India
| | - N M Johannah
- R&D Centre, Akay Flavours & Aromatics Pvt. Ltd., Malayidamthuruthu P.O., Cochin, 683561 India
| | - G Gopakumar
- R&D Centre, Akay Flavours & Aromatics Pvt. Ltd., Malayidamthuruthu P.O., Cochin, 683561 India
| | - Balu Maliakel
- R&D Centre, Akay Flavours & Aromatics Pvt. Ltd., Malayidamthuruthu P.O., Cochin, 683561 India
| | - I M Krishnakumar
- R&D Centre, Akay Flavours & Aromatics Pvt. Ltd., Malayidamthuruthu P.O., Cochin, 683561 India
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40
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Akcan T, Estévez M, Rico S, Ventanas S, Morcuende D. Hawberry ( Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1248-1255. [PMID: 28416875 PMCID: PMC5380644 DOI: 10.1007/s13197-017-2578-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/26/2017] [Accepted: 02/28/2017] [Indexed: 11/30/2022]
Abstract
The objective of this work was to study the effectiveness of extracts from hawberry (Crataegus monogyna Jacq.) to inhibit lipid oxidation and odor deterioration during processing of ready-to-eat (RTE) pork patties subjected to roasting (180 °C/16 min), chilling (10 days/+3 °C) and reheating in microwave (600 mW/1 min). Acetone extracts of hawberry were chosen based on their total phenolic content (1281.1 ± 84.8 mg gallic acid equivalent (GAE)/100 g fruit) and in vitro antiradical activity (DPPH) (53.33 ± 15.40 g equivalent Trolox per g of fruits). Pork patties treated with increasing concentrations of hawberry extract, 200 and 800 ppm GAE (T2 and T8, respectively) and a control group (T0) of samples, were analyzed for TBARS, volatile carbonyls and odor liking in a consumer test. Hawberry extracts significantly improved the oxidative stability of cooked pork patties keeping TBARS and hexanal counts at basal levels during the whole process. The addition of hawberry phenolic-rich extracts significantly improved the degree of consumer satisfaction regarding the odor of patties. In conclusion, the hawberry extract displayed potential usage as an ingredient with antioxidant properties for the manufacture of high-quality RTE meat products.
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Affiliation(s)
- T. Akcan
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey
| | - M. Estévez
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Av. de la Universidad s/n, 10003 Cáceres, Spain
| | - S. Rico
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Av. de la Universidad s/n, 10003 Cáceres, Spain
| | - S. Ventanas
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Av. de la Universidad s/n, 10003 Cáceres, Spain
| | - D. Morcuende
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Av. de la Universidad s/n, 10003 Cáceres, Spain
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41
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Influence of salt on lipid oxidation in meat and seafood products: A review. Food Res Int 2017; 94:90-100. [PMID: 28290372 DOI: 10.1016/j.foodres.2017.02.003] [Citation(s) in RCA: 220] [Impact Index Per Article: 31.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 01/31/2017] [Accepted: 02/05/2017] [Indexed: 11/21/2022]
Abstract
Sodium chloride, commonly known as salt, is a widely used additive in food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat and seafood aims at improving water retention capacity and enhancing flavor due to its influence on the activity of some enzymes responsible for flavor development. On the other hand, salt added in meat and seafood can favor lipid oxidation, which is one of the main responsibles for quality losses in the food industry. In this review, the main mechanisms of fatty acids and cholesterol oxidation are described as well as the influence of salt on lipid oxidation in meat and seafood. Besides, the possible mechanisms of the pro-oxidant action of sodium chloride are presented and potential solutions to inhibit the salt action in lipid oxidation and decrease the salt content in food are discussed.
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42
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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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43
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Suman SP, Nair MN, Joseph P, Hunt MC. Factors influencing internal color of cooked meats. Meat Sci 2016; 120:133-144. [DOI: 10.1016/j.meatsci.2016.04.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 03/25/2016] [Accepted: 04/06/2016] [Indexed: 01/06/2023]
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Mancini S, Preziuso G, Paci G. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking. WORLD RABBIT SCIENCE 2016. [DOI: 10.4995/wrs.2016.4207] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P<0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>
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Islam RU, Khan MA, Islam SU. Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products - Focus on Antioxidant and Antimicrobial Effects. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12862] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Rayees Ul Islam
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences; Aligarh Muslim University; Aligarh 202002 India
| | - Mohammad Ali Khan
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences; Aligarh Muslim University; Aligarh 202002 India
| | - Shahid Ul Islam
- Department of Chemistry; Jamia Millia Islamia (Central University); New Delhi 110025 India
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Bernardi DM, Bertol TM, Pflanzer SB, Sgarbieri VC, Pollonio MAR. ω-3 in meat products: benefits and effects on lipid oxidative stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2620-2634. [PMID: 26676414 DOI: 10.1002/jsfa.7559] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 11/02/2015] [Accepted: 11/27/2015] [Indexed: 06/05/2023]
Abstract
Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Daniela Miotto Bernardi
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Teresinha Marisa Bertol
- Embrapa Swine and Poultry, BR 153, KM 110, Vila Tamanduá, 89700-000, Concórdia, Santa Catarina, Brazil
| | - Sérgio Bertelli Pflanzer
- Department of Food Technology, School of Food Engineering, State University of Campinas - UNICAMP, São Paulo, Brazil
| | - Valdemiro Carlos Sgarbieri
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
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47
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Zhang Y, Han I, Bridges WC, Dawson PL. Peach skin powder inhibits oxidation in cooked turkey meat. Poult Sci 2016; 95:2435-40. [PMID: 27252372 DOI: 10.3382/ps/pew139] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Accepted: 03/11/2016] [Indexed: 01/08/2023] Open
Abstract
The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore was used for further study. Two levels of peach skin powder (0.5%, 1%) and 0.01% butylated hydroxylanisole (BHA) were applied to ground turkey meat. Oxidation of cooked turkey meat was measured by detection of hexanal using gas chromatography-mass spectrometry. Results indicated that all levels of peach skin powder used in this study had an antioxidant effect on ground turkey with a greater effect at the higher concentration. O'Henry peach skin powder was as effective as BHA in preventing oxidation at the levels tested.
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Affiliation(s)
- Y Zhang
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
| | - I Han
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
| | - W C Bridges
- Department of Mathematical Sciences, Clemson University, Clemson, SC 29634
| | - P L Dawson
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
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Jully KMM, Toto CS, Were L. Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.046] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Lu H, Shao X, Cao J, Ou C, Pan D. Antimicrobial activity of eucalyptus essential oil againstPseudomonas in vitroand potential application in refrigerated storage of pork meat. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13052] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hao Lu
- Department of Food Science and Engineering; Ningbo University; Ningbo Zhejiang 315211 China
| | - Xingfeng Shao
- Department of Food Science and Engineering; Ningbo University; Ningbo Zhejiang 315211 China
| | - Jinxun Cao
- Department of Food Science and Engineering; Ningbo University; Ningbo Zhejiang 315211 China
| | - Changrong Ou
- Department of Food Science and Engineering; Ningbo University; Ningbo Zhejiang 315211 China
| | - Daodong Pan
- Department of Food Science and Engineering; Ningbo University; Ningbo Zhejiang 315211 China
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50
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Ngo TC, Dao DQ, Thong NM, Nam PC. Insight into the antioxidant properties of non-phenolic terpenoids contained in essential oils extracted from the buds of Cleistocalyx operculatus: a DFT study. RSC Adv 2016. [DOI: 10.1039/c6ra02683d] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The antioxidant properties of 21 non-phenolic terpenoids contained in essential oil extracted from the buds of Cleistocalyx operculatus have been investigated using density functional theory (DFT)-based computational methods.
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Affiliation(s)
- Thi Chinh Ngo
- Institute of Research and Development
- Duy Tan University
- Danang
- Vietnam
| | - Duy Quang Dao
- Institute of Research and Development
- Duy Tan University
- Danang
- Vietnam
| | | | - Pham Cam Nam
- Department of Chemistry
- University of Science and Technology – The University of Danang
- Danang
- Vietnam
- VN-UK
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