1
|
Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices. Int J Food Microbiol 2020; 335:108892. [PMID: 32979616 DOI: 10.1016/j.ijfoodmicro.2020.108892] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 09/01/2020] [Accepted: 09/06/2020] [Indexed: 11/23/2022]
Abstract
Cold plasma is a novel technology for surface decontamination. Almond slices can be contaminated with different microorganisms during their production. In the current research, the atmospheric argon plasma treatment (5, 10, 15, and 20 min) was used to decontamination of almond slices surface. Microbial load, Color, peroxide value, hardness, and sensory properties of slices was comprised with untreated samples (control). Descriptive sensory evaluation about color, flavor, crispiness, crunchiness, and hardness of almond slices were performed. According to the results of the microbial tests, Total count, molds and yeasts, and Staphylococcus aureus of almond surface decreased about 2.95 log cfu/g, 1.81 log cfu/g, and 2.72 log cfu/g after 20 min of plasma treatment, respectively, provided that microbial reduction increased more by increasing the treatment time. Coupled with the color evaluation, peroxide value and sensory attributes didn't change during plasma treatment. Having said that, the hardness of slices was changed by increasing treatment time. Furthermore, Principal Component Analysis and cluster analysis were performed for sensory evaluation. In light of the consumer's point of view, firstly 10 min and secondly 15 min plasma treatment can be more desirable.
Collapse
|
2
|
JOUKI M, RABBANI M, SHAKOURI MJ. Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.26419] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
3
|
Barreca D, Nabavi SM, Sureda A, Rasekhian M, Raciti R, Silva AS, Annunziata G, Arnone A, Tenore GC, Süntar İ, Mandalari G. Almonds ( Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds. Nutrients 2020; 12:E672. [PMID: 32121549 PMCID: PMC7146189 DOI: 10.3390/nu12030672] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 02/26/2020] [Indexed: 01/09/2023] Open
Abstract
Almonds (Prunus dulcis Miller D. A. Webb (the almond or sweet almond)), from the Rosaceae family, have long been known as a source of essential nutrients; nowadays, they are in demand as a healthy food with increasing popularity for the general population and producers. Studies on the composition and characterization of almond macro- and micronutrients have shown that the nut has many nutritious ingredients such as fatty acids, lipids, amino acids, proteins, carbohydrates, vitamins and minerals, as well as secondary metabolites. However, several factors affect the nutritional quality of almonds, including genetic and environmental factors. Therefore, investigations evaluating the effects of different factors on the quality of almonds were also included. In epidemiological studies, the consumption of almonds has been associated with several therapeutically and protective health benefits. Clinical studies have verified the modulatory effects on serum glucose, lipid and uric acid levels, the regulatory role on body weight, and protective effects against diabetes, obesity, metabolic syndrome and cardiovascular diseases. Moreover, recent researchers have also confirmed the prebiotic potential of almonds. The present review was carried out to emphasize the importance of almonds as a healthy food and source of beneficial constituents for human health, and to assess the factors affecting the quality of the almond kernel. Electronic databases including PubMed, Scopus, Web of Science and SciFinder were used to investigate previously published articles on almonds in terms of components and bioactivity potentials with a particular focus on clinical trials.
Collapse
Affiliation(s)
- Davide Barreca
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (R.R.); (G.M.)
| | - Seyed Mohammad Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran 14359-16471, Iran;
| | - Antoni Sureda
- Research Group on Community Nutrition and Oxidative Stress (NUCOX), Health Research Institute of the Balearic Islands (IdISBa), and CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), University of Balearic Islands, Palma de Mallorca, E-07122 Balearic Islands, Spain;
| | - Mahsa Rasekhian
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah 6734667149, Iran;
| | - Roberto Raciti
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (R.R.); (G.M.)
| | - Ana Sanches Silva
- National Institute for Agricultural and Veterinary Research (INIAV), Rua dos Lágidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
- Center for Study in Animal Science (CECA), ICETA, University of Oporto, 4051-401 Oporto, Portugal
| | - Giuseppe Annunziata
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy; (G.A.); (G.C.T.)
| | - Angela Arnone
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy;
| | - Gian Carlo Tenore
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy; (G.A.); (G.C.T.)
| | - İpek Süntar
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Etiler Ankara, Turkey;
| | - Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy; (R.R.); (G.M.)
| |
Collapse
|
4
|
Choe J, Kim YHB, Kim HY, Kim CJ. Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd's purse and goldenrod in restructured duck/pork patties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2494-2502. [PMID: 28740307 PMCID: PMC5502045 DOI: 10.1007/s13197-017-2693-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/14/2017] [Accepted: 05/12/2017] [Indexed: 01/10/2023]
Abstract
The objective of this study was to determine the effects of powdered leaves of lotus (LP), shepherd's purse (SP) and goldenrod (GP) on oxidation stability and quality characteristics of cooked duck/pork patties. Fresh duck tenderloin (M. pectoralis) and pork meat (M. biceps femoris, semitendinosus, and semimembranosus) were ground, formulated with LP, SP, GP or butylated hydroxytoluene (BHT), and mixed with other non-meat ingredients. The manufactured patties were cooked, packaged, and stored at 3 °C for 4 weeks. The patties containing 1% of LP, SP and GP had significantly lower values in redness, thiobarbituric acid reactive substances, conjugated dienes and total volatile basic nitrogen compared to control. No significant differences in sensory tenderness between the control and treated samples were observed. Addition of LP had a similar warmed-over flavor extent compared to patties with BHT. These results indicate that incorporation of the natural leaves could effectively inhibit oxidation and maintain freshness of cooked patties without any detrimental effects on sensory attributes during storage.
Collapse
Affiliation(s)
- Juhui Choe
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701 Republic of Korea
- Meat Science and Muscle Biology Lab, Department of Animal Science, Purdue University, West Lafayette, IN 47906 USA
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Lab, Department of Animal Science, Purdue University, West Lafayette, IN 47906 USA
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Daehoeri, Yesan, Chungnam 340-702 Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701 Republic of Korea
| |
Collapse
|
5
|
Choe JH, Kim HY, Kim CJ. Effect of Persimmon Peel ( Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage. Korean J Food Sci Anim Resour 2017; 37:254-263. [PMID: 28515649 PMCID: PMC5434212 DOI: 10.5851/kosfa.2017.37.2.254] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 02/07/2017] [Accepted: 03/04/2017] [Indexed: 11/06/2022] Open
Abstract
The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (p<0.05) a* values comparing control in raw pork patties meat from day 4 of storage. The addition of PPE at all concentrations on meat samples effectively inhibited the formation of oxidation products as shown by decreasing conjugated dienes (CD), peroxide values (POVs), thiobarbituric acid reaction substances (TBARS), and carbonyl content during chilled storage for 12 d. The PPE-0.2 and BHT-0.01 had the lowest in decrease rate of free thiol content (0.24 and 0.22 times) during chilled storage. Therefore, results of this study suggest that PPE can be considered a potential antioxidant against lipid and protein oxidation of raw meat products.
Collapse
Affiliation(s)
- Ju-Hui Choe
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, S7N 5A8, Canada
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National Unicersity, Yesan 32439, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| |
Collapse
|
6
|
Bolling BW. Almond Polyphenols: Methods of Analysis, Contribution to Food Quality, and Health Promotion. Compr Rev Food Sci Food Saf 2017; 16:346-368. [DOI: 10.1111/1541-4337.12260] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 02/07/2017] [Accepted: 02/08/2017] [Indexed: 12/22/2022]
Affiliation(s)
- Bradley W. Bolling
- Dept. of Food Science; Univ. of Wisconsin-Madison; 1605 Linden Dr. Madison WI 53706 U.S.A
| |
Collapse
|
7
|
Han SS, Hur SJ, Lee SK. A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis. Food Funct 2015; 6:2736-48. [PMID: 26149963 DOI: 10.1039/c5fo00290g] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
This study was conducted to determine the antioxidative and anti-inflammatory activities of non-fermented or Bacillus subtilis-fermented soybeans and sword beans (red and white). The total flavonoid content in both sword bean types was higher (1.9-2.5-fold) than that in soybeans. The total phenolic content in fermented red sword beans was 2.5-fold greater than that in non-fermented red sword beans. HPLC profiles revealed that gallic acid, methyl gallate, and ellagic acid were major phenolic components of non-fermented/fermented red sword beans. DPPH radical scavenging activity and ferric-reducing antioxidant power were higher in fermented red sword beans than in other beans. Non-fermented/fermented red sword beans had higher nitrite scavenging activity than butylated hydroxytoluene and non-fermented/fermented soybeans. The hyaluronidase inhibitory activity of non-fermented/fermented red sword beans was higher (1.5-2.6-fold) than that of non-fermented/fermented soybeans. These results suggest that B. subtilis-fermented sword beans are potential natural antioxidant sources and anti-inflammatory agents for the food industry.
Collapse
Affiliation(s)
- Seon Su Han
- Department of Bioresources and Food Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701, Korea.
| | | | | |
Collapse
|
8
|
Cagdas E, Kumcuoglu S. Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2918-25. [PMID: 25892791 PMCID: PMC4397317 DOI: 10.1007/s13197-014-1333-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2014] [Accepted: 03/21/2014] [Indexed: 10/25/2022]
Abstract
The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180 °C and then stored at -18 °C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p < 0.05) retarded lipid oxidation in precooked chicken nuggets.
Collapse
Affiliation(s)
- Ece Cagdas
- />Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32260 Isparta, Turkey
| | - Seher Kumcuoglu
- />Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova-Izmir, Turkey
| |
Collapse
|
9
|
|
10
|
Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0072-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
|
11
|
Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.093] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
12
|
Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0190-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
|
13
|
Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage. Meat Sci 2011; 87:12-8. [DOI: 10.1016/j.meatsci.2010.08.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2010] [Revised: 08/22/2010] [Accepted: 08/24/2010] [Indexed: 11/23/2022]
|
14
|
Teets A, Minardi C, Sundararaman M, Hughey C, Were L. Extraction, Identification, and Quantification of Flavonoids and Phenolic Acids in Electron Beam-Irradiated Almond Skin Powder. J Food Sci 2009; 74:C298-305. [DOI: 10.1111/j.1750-3841.2009.01112.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
15
|
Mexis S, Badeka A, Chouliara E, Riganakos K, Kontominas M. Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis). INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.09.001] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
16
|
Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder. Meat Sci 2008; 80:1326-32. [DOI: 10.1016/j.meatsci.2008.06.010] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2008] [Revised: 06/12/2008] [Accepted: 06/12/2008] [Indexed: 11/20/2022]
|