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Kim BJ, Yim DG, Reaney MJT, Kim YJ, Shim YY, Kang SN. Antioxidant Activity of Extracts of Balloon Flower Root ( Platycodon grandiflorum), Japanese Apricot ( Prunus mume), and Grape ( Vitis vinifera) and Their Effects on Beef Jerky Quality. Foods 2024; 13:2388. [PMID: 39123579 PMCID: PMC11311878 DOI: 10.3390/foods13152388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2024] [Revised: 07/24/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
This research examines the total polyphenol and flavonoid content and antioxidant activity of natural ingredients such as balloon flower root extract (BFE), Japanese apricot extract (JAE) and grape extract (GE). In addition, their effect on beef jerky quality characteristics was investigated when the extracts were used as alternatives to potassium sorbate (PS) and vitamin E (VE). BFE had higher (p < 0.05) total flavonoid content (TFC) (6.85 mg CAT eq/g), total polyphenol content (TPC) (10.52 mg RUT eq/g), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (62.96%), and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity (87.60%) compared to other extracts. Although all extracts showed lower activity than BHT in all antioxidant activity tests, the BFE and JAE showed higher (p < 0.05) activity than the GE in the DPPH and FRAP assays. In contrast, in the ABTS assay, both BFE and GE showed increased activity (p < 0.05) compared to JAE. The jerky was prepared by adding 0.05% (v/v) each of BFE, JAE and GE. Furthermore, a control sample of jerky was also prepared by adding 0.10% (w/v) PS and 0.05% VE, respectively. On day 30, the redness (a*) values of the BFE and PS samples were also found to be significantly higher than those of the other samples (p < 0.05). Additionally, the yellowness (b*) values of the BFE sample were also found to be significantly higher than those of the other samples (p < 0.05). The thiobarbituric acid reactive substances (TBARSs) on day 30 were lower in the jerky treated with PS, VE, and GE compared to those treated with BFE and JAE (p < 0.05). In the sensory analysis, beef jerky with BFE had significantly higher overall acceptability scores on days 1 and 30 (p < 0.05). The addition of BFE to beef jerky influenced the increase in a* and b* values on day 30. The addition of GE effectively suppressed lipid oxidation to a level comparable to that of the PS and VE at day 30. Furthermore, the addition of BFE enhanced the overall acceptability of sensory characteristics.
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Affiliation(s)
- Beom Joon Kim
- Department of Animal Resource, Daegu University, Daegu 38453, Republic of Korea;
| | - Dong Gyun Yim
- Department of Animal Science, Kyungpook National University, Sangju 37224, Republic of Korea;
- Department of Animal Science and Biotechnology, Kyungpook National University, Sangju 37224, Republic of Korea
| | - Martin J. T. Reaney
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada;
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea;
| | - Youn Young Shim
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada;
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
| | - Suk Nam Kang
- Department of Animal Resource, Daegu University, Daegu 38453, Republic of Korea;
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Ma C, Wu X. Cyperus peptide SFRWQ inhibits oxidation and inflammation in RAW264.7 cell model. Int J Biol Macromol 2024; 267:131272. [PMID: 38565370 DOI: 10.1016/j.ijbiomac.2024.131272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 03/19/2024] [Accepted: 03/28/2024] [Indexed: 04/04/2024]
Abstract
Oxidative stress can induce many diseases. Antioxidant peptides from food sources have the advantages of good safety, high activity, and good absorbability. In this study, a pentapeptide (SFRWQ; SER-PHE-ARG-TRP-GLN) was identified in a protein hydrolysate of Cyperus (Cyperus esculentus L.). Enzyme-linked immunosorbent assay (ELISA), real-time quantitative (qPCR), immunofluorescence and other techniques were used to evaluate the anti-inflammatory and antioxidant effects of SFRWQ. SFRWQ was found to have 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging ability, help increase superoxide dismutase (SOD) and catalase (CAT) levels in RAW264.7 cells, reduce reactive oxygen species (ROS) levels, and decrease tumor necrosis factor alpha (TNF-α) and interleukin-6 (IL-6) gene expression and secretion. The binding score of SFRWQ to recombinant Kelch-like ECH-associated protein 1 (Keap1) was greater than that of TX6. These findings suggest that SFRWQ activates the Keap1-Nrf2 cellular antioxidant signaling pathway. According to metabolomics studies, SFRWQ increased glutathione (GSH), glutathione disulfide (GSSG), and γ-glutamylcysteine levels and decreased the levels of Prostaglandin D2 (PGD2), Prostaglandin E2 (PGE2), and Prostaglandin H2 (PGH2), which are involved in arachidonic acid metabolism, to protect cells from LPS-induced damage. By elucidating the mechanism of action of SFRWQ, we provide a reference for the development of dietary antioxidant peptides.
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Affiliation(s)
- Chaoyue Ma
- School of Life Sciences, Inner Mongolia University, Hohhot, Inner Mongolia 010000, PR China
| | - Xiaotong Wu
- School of Life Sciences, Inner Mongolia University, Hohhot, Inner Mongolia 010000, PR China.
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Khodaei N, Houde M, Bayen S, Karboune S. Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:679-691. [PMID: 36712200 PMCID: PMC9873862 DOI: 10.1007/s13197-022-05653-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2022] [Accepted: 11/08/2022] [Indexed: 12/13/2022]
Abstract
To develop multi-antioxidant systems for the preservation of meat products, mixtures of essential oils or plant extracts were investigated for their antioxidant interactions. The combinatorial study revealed that the chemical diversity of both major and minor components of these ingredients contributed to the antioxidant interactions. A shift from antagonistic or additive interaction to synergistic one was achieved by modulating the ratio of mono-components of multi-antioxidant systems. Mixtures containing oregano/thyme (25/50 of IC50), thyme/clove (25/100) and thyme/cinnamon (50/25) oils as well as cranberry/rosemary (25/25), cranberry/green tea (25/25), cranberry/apple (25/25), rosemary/apple (50/25) and grapeseed/cranberry (50/50) extracts have shown synergistic antioxidant effects. Among the investigated systems, thyme/clove oils and oregano/thyme oils/grape-seed extract systems have extended, in situ, the shelf-life of chicken and ground pork products stored at 4 °C by 2 to 4 folds. The sensory acceptability of treated samples was rated to be moderately better than control. This study lays the ground for the development of efficient natural multi-antioxidant systems. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05653-4.
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Affiliation(s)
- Nastaran Khodaei
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Marika Houde
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Stéphane Bayen
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
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Kim YB, Lee SH, Kim DH, Lee HG, Choi Y, Lee SD, Lee KW. Effects of Dietary Organic and Inorganic Sulfur on Laying Performance, Egg Quality, Ileal Morphology, and Antioxidant Capacity in Laying Hens. Animals (Basel) 2021; 12:ani12010087. [PMID: 35011193 PMCID: PMC8749785 DOI: 10.3390/ani12010087] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 12/28/2021] [Accepted: 12/29/2021] [Indexed: 12/24/2022] Open
Abstract
Simple Summary Oxidative stress caused by environmental and nutritional factors could be detrimental to poultry production. Dietary natural antioxidants could therefore be beneficial in limiting the deleterious effects of oxidative stress in chickens. Methyl sulfonyl methane is a non-toxic natural organosulfur compound with the chemical formula (CH3)2SO2 and is known as methyl sulfone or dimethyl sulfone. Inorganic sulfate (e.g., sodium sulfate) is involved in the metabolism of many tissues and systems, as well as in important detoxication mechanisms. Dietary sulfur in either organic or inorganic forms exhibits beneficial antioxidant properties in various animals in vivo and in vitro. Therefore, our studies have been conducted to evaluate the role of organic and inorganic sulfur in laying hens. Abstract The present study was conducted to investigate the comparative effects of organic and inorganic forms of sulfur, methyl sulfonyl methane (MSM) and sodium sulfate (SS), on laying performance, egg quality, ileal morphology, ileal volatile fatty acids, and antioxidant and stress markers in various biological samples in aged laying hens. A total of 144, 73-week-old Lohman Brown-Lite laying hens were randomly assigned to one of three experimental diets: basal diet (CONT), CONT + 0.2% MSM (MSM), and CONT + 0.3% SS (SS). The trial lasted for 12 weeks. MSM and SS diets contained 0.07% of sulfur, either organic or inorganic. Dietary MSM did not affect egg production or feed conversion ratio at 12 weeks compared with the CONT group. Dietary sulfur did not affect egg quality except for the Haugh unit at 4 weeks, which was lowered (p < 0.05) in the SS group. Compared with the CONT group, a higher (p < 0.05) villus height to crypt depth ratio was observed in the SS group. Dietary sulfur did not affect the percentages of short-chain fatty acids in the ileum. Total antioxidant capacity of the liver increased (p < 0.05) in laying hens fed MSM- and SS-added diets compared with the CONT group. The MSM and SS groups were found to have lowered (p < 0.05) malondialdehyde (MDA) concentration in serum samples compared with CONT. Finally, dietary MSM had the lowest (p < 0.05) MDA concentrations in yolk samples. Taken together, our study showed that dietary organic and inorganic sulfur have positive effects on ileal morphology and antioxidant capacity in laying hens. However, SS-mediated inhibition in laying performance needs to be clarified.
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Affiliation(s)
- Yoo-Bhin Kim
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, Korea; (Y.-B.K.); (S.-H.L.); (D.-H.K.); (H.-G.L.); (Y.C.)
| | - Sang-Hyeok Lee
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, Korea; (Y.-B.K.); (S.-H.L.); (D.-H.K.); (H.-G.L.); (Y.C.)
| | - Da-Hye Kim
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, Korea; (Y.-B.K.); (S.-H.L.); (D.-H.K.); (H.-G.L.); (Y.C.)
| | - Hyun-Gwan Lee
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, Korea; (Y.-B.K.); (S.-H.L.); (D.-H.K.); (H.-G.L.); (Y.C.)
| | - Yongjun Choi
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, Korea; (Y.-B.K.); (S.-H.L.); (D.-H.K.); (H.-G.L.); (Y.C.)
| | - Sung-Dae Lee
- National Institute of Animal Science, Rural Development of Administration (NIAS-RDA), Wanju 55365, Korea;
| | - Kyung-Woo Lee
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, Korea; (Y.-B.K.); (S.-H.L.); (D.-H.K.); (H.-G.L.); (Y.C.)
- Correspondence: ; Tel.: +82-2-450-0495
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Abstract
Microalgae have become an attractive natural source of a diverse range of biomolecules, including enzymatic and non-enzymatic antioxidants; nevertheless, economically sustainable production of such compounds from microalgae biomass is still challenging. The main hurdles are: (a) increasing microalgae yield; (b) achieving optimal cultivation conditions; (c) energy-efficient and cost-effective downstream processing (extraction and purification); (d) optimal storage of post-processed antioxidant molecules. This review provides a detailed overview of enzymatic and non-enzymatic antioxidants in the cellular metabolism of the commercially important microalgae Dunaliella, industrial applications of antioxidant enzymes, strategies to enhanced antioxidant accumulation in cells, and the opportunities and limitations of current technologies for antioxidant enzymes production from microalgae biomass as an alternative to common microbial sources.
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Jonušaite K, Venskutonis PR, Martínez-Hernández GB, Taboada-Rodríguez A, Nieto G, López-Gómez A, Marín-Iniesta F. Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers. Foods 2021; 10:foods10040776. [PMID: 33916629 PMCID: PMC8065744 DOI: 10.3390/foods10040776] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/29/2021] [Accepted: 03/31/2021] [Indexed: 12/13/2022] Open
Abstract
The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.
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Affiliation(s)
- Kristina Jonušaite
- Department of Food, Science & Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania;
| | - Petras Rimantas Venskutonis
- Department of Food, Science & Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania;
- Correspondence: (P.R.V.); (F.M.-I.); Tel.: +34-868-884-709 (F.M.-I.)
| | - Gines Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain; (G.B.M.-H.); (A.L.-G.)
| | - Amaury Taboada-Rodríguez
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (A.T.-R.); (G.N.)
| | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (A.T.-R.); (G.N.)
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain; (G.B.M.-H.); (A.L.-G.)
| | - Fulgencio Marín-Iniesta
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (A.T.-R.); (G.N.)
- Correspondence: (P.R.V.); (F.M.-I.); Tel.: +34-868-884-709 (F.M.-I.)
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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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Lee SY, Lee DY, Kim OY, Kang HJ, Kim HS, Hur SJ. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products. Food Sci Anim Resour 2020; 40:863-880. [PMID: 33305273 PMCID: PMC7713766 DOI: 10.5851/kosfa.2020.e84] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/07/2022] Open
Abstract
Studies conducted in the past decade related to the use of natural antioxidants
in meat products revealed the prevalent use of plant-based antioxidative
materials added as powders, extracts, or dried or raw materials to meat
products. The amount of antioxidative materials varied from 7.8 ppm to
19.8%. Extracts and powders were used in small amounts (ppm to grams) and
large amounts (grams to >1%), respectively. Antioxidative
materials used in meat products are mainly composed of phenolic compounds and
flavonoids, which are able to inhibit lipid peroxidation of meat products,
thereby preserving meat quality. However, the main ingredients used in processed
meat products are the traditional additives, such as sodium erythorbate, sodium
hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This
difference could be attributed to changes in the sensory quality or
characteristics of meat products using natural antioxidants. Therefore, novel
research paradigms to develop meat products are needed, focusing on the
multifunctional aspects of natural antioxidants.
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Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - On You Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyeong Sang Kim
- School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality. Foods 2020; 9:foods9081017. [PMID: 32751251 PMCID: PMC7466341 DOI: 10.3390/foods9081017] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/24/2020] [Accepted: 07/27/2020] [Indexed: 01/01/2023] Open
Abstract
Poultry meat is commonly marketed at refrigerated temperatures (2-5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.
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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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Cilli LP, Contini LRF, Sinnecker P, Lopes PS, Andreo MA, Neiva CRP, Nascimento MS, Yoshida CMP, Venturini AC. Effects of grape pomace flour on quality parameters of salmon burger. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14329] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lilian P. Cilli
- Department of Pharmaceutical Sciences Federal University of Sao Paulo Diadema Brazil
| | | | - Patricia Sinnecker
- Department of Pharmaceutical Sciences Federal University of Sao Paulo Diadema Brazil
| | - Patricia Santos Lopes
- Department of Pharmaceutical Sciences Federal University of Sao Paulo Diadema Brazil
| | - Marcio Adriano Andreo
- Department of Pharmaceutical Sciences Federal University of Sao Paulo Diadema Brazil
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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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Hać-Szymańczuk E, Cegiełka A, Karkos M, Gniewosz M, Piwowarek K. Evaluation of antioxidant and antimicrobial activity of oregano ( Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens. Food Sci Biotechnol 2019; 28:449-457. [PMID: 30956857 PMCID: PMC6431330 DOI: 10.1007/s10068-018-0491-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 09/18/2018] [Accepted: 10/08/2018] [Indexed: 10/28/2022] Open
Abstract
The goal of this study was to determine the effect of Origanum vulgare L. (oregano) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (BAADER meat) from chickens stored at - 18 °C for 9 months. Oregano was added into the meat as a dried spice, extracts in water and ethanol (40 and 70% (v/v)), and an essential oil. The control samples did not contain oregano. The samples were examined immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 months of storage. Oregano essential oil was most effective in slowing down lipid oxidation and inhibiting the growth of bacteria in BAADER meat. The number of coliform bacteria in the BAADER meat samples with the 0.1% essential oil was significantly lower than that in the control samples. The storage time was seen to have a more significant effect on the quality of BAADER meat.
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Affiliation(s)
- Elżbieta Hać-Szymańczuk
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences—WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - Aneta Cegiełka
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences—WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - Magdalena Karkos
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences—WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - Małgorzata Gniewosz
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences—WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - Kamil Piwowarek
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences—WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
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14
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Karpińska-Tymoszczyk M, Draszanowska A. The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage. FOOD SCI TECHNOL INT 2019; 25:429-439. [PMID: 30786758 DOI: 10.1177/1082013219830196] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of oil-soluble rosemary extract, sodium erythorbate and their mixture, and the influence of packaging method (air and vacuum packaging) on the quality of cooked turkey meatballs stored at -20 ℃ was determined. The smallest changes in malondialdehyde content were observed in samples with the addition of the natural antioxidant regardless of the packaging method. The mixture of synthetic and natural antioxidants was more effective in retarding lipid oxidation than the synthetic antioxidant, and more desirable results were observed in vacuum-packaged samples than in air-packaged samples. The samples with the addition of oil-soluble rosemary extract were characterised by lower intensity of red colour, but this parameter was more stable during frozen storage. The results of a sensory analysis revealed that the application of oil-soluble rosemary extract with or without sodium erythorbate significantly inhibited the development of warmed-over flavour in cooked poultry products.
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Affiliation(s)
| | - Anna Draszanowska
- Department of Human Nutrition, University of Warmia and Mazury, Olsztyn, Poland
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15
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Yu LL, Yu HH, Liang XF, Li N, Wang X, Li FH, Wu XF, Zheng YH, Xue M, Liang XF. Dietary butylated hydroxytoluene improves lipid metabolism, antioxidant and anti-apoptotic response of largemouth bass (Micropterus salmoides). FISH & SHELLFISH IMMUNOLOGY 2018; 72:220-229. [PMID: 29108969 DOI: 10.1016/j.fsi.2017.10.054] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 10/18/2017] [Accepted: 10/28/2017] [Indexed: 06/07/2023]
Abstract
A 10-week growth trail was conducted to investigate the efficacy and tolerance of dietary butylated hydroxytoluene (BHT) by evaluating inflammation, apoptosis and hepatic disease related to oxidative stress in largemouth bass (Micropterus salmoides). Four experimental diets were prepared with BHT supplement levels of 0 (B0), 150 (B150), 300 (B300) and 1500 (B1500) mg/kg, in which B150 was at the maximum recommended level established by European Union Regulation, and the B300 and B1500 levels were 2 and 10-fold of B150, respectively. Each diet was fed to 6 replicates with 30 largemouth bass (initial body weight, IBW = 6.20 ± 0.01 g) in each tank. The BHT inclusion level did not affect the specific growth rate, but fish in the B150 group showed the lowest feed conversion rate (P < 0.05). BHT inclusion significantly decreased the levels of plasma TC, TG, LDL, ALT and AKP, and increased the (HDL-C)/TC ratio (P < 0.05). Plasma MDA was significantly decreased in the B150 group and GSH-Px was extremely enhanced in each BHT inclusion group (P < 0.05). Hepatic T-AOC was significantly enhanced and O2- was significantly decreased in each BHT inclusion group compared to the B0 group (P < 0.05), as well as hepatic MDA was significantly decreased in B1500 group (P < 0.05). Dietary BHT inclusion down-regulated the hepatic mRNA levels of inflammation, apoptosis and fibrosis related genes, including TNFα, TGF-β1, α-SMA, IL8, IL11β and caspase-9. Moreover, BHT could improve hepatic lipid metabolism via up-regulating the mRNA levels of APOA1, CYP7A1, CYP8B1, and down-regulating the mRNA levels of PPAR-γ and APOB. Histological examination of the liver morphology with H&E and Sirius Red staining showed that BHT inclusion decreased necrotic degenerative changes and collagen deposition in largemouth bass. An immunofluorescence examination revealed significantly decreased cleaved caspase-3 signals in the BHT groups. In conclusion, the results demonstrated that ROS induces hepatic cell apoptosis and fibrosis via the intrinsic pathway of apoptosis by activating caspase-9 in the mitochondria and then initiates apoptosis by activating caspase-3. Consuming 2.32-23.80 mg/kg·bw/d (150-1500 mg/kg in diet) of BHT effectively improved the plasma and hepatic lipid metabolism, antioxidant response as well as reduced ROS production, protecting hepatic cells from injury. It is implied that even a 10-fold increase of the maximum level of BHT (150 mg/kg) is safe for the largemouth bass.
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Affiliation(s)
- L L Yu
- National Aquafeed Safety Assessment Center, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - H H Yu
- National Aquafeed Safety Assessment Center, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China; Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - X F Liang
- National Aquafeed Safety Assessment Center, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - N Li
- National Aquafeed Safety Assessment Center, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - X Wang
- National Aquafeed Safety Assessment Center, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - F H Li
- Beijing General Station of Animal Husbandry Senior Veterinary, 100107, China
| | - X F Wu
- National Aquafeed Safety Assessment Center, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Y H Zheng
- National Aquafeed Safety Assessment Center, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - M Xue
- National Aquafeed Safety Assessment Center, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China; Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China; Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan, 430070, China.
| | - X F Liang
- Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan, 430070, China; College of Fisheries, Huazhong Agricultural University, Wuhan, 430070, China
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16
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Lan X, Sun J, Yang Y, Chen M, Liu J, Wu J, Wang Z. Preparation and Oxidation Stability Evaluation of Tea Polyphenols-Loaded Inverse Micro-Emulsion. J Food Sci 2017; 82:1247-1253. [DOI: 10.1111/1750-3841.13689] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 02/03/2017] [Accepted: 02/08/2017] [Indexed: 12/29/2022]
Affiliation(s)
- Xiaohong Lan
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Jingjing Sun
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Ying Yang
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Mengjie Chen
- School of Food Science; Shanghai Ocean Univ.; Shanghai China
| | - Jianhua Liu
- Dept. of Chemistry and Chemical Engineering; Yibin Univ.; Yibin China
| | - Jinhong Wu
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Zhengwu Wang
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
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17
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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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18
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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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19
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Pavelková A, Bobko M, Haščík P, Kačániová M, Tkáčová J. Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment. POTRAVINARSTVO 2016. [DOI: 10.5219/622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered. All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis L. oil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis L. essential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. The value of thiobarbituric acid (TBA) expressed as amount of malondialdehyde (MDA) in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1) compared to experimental groups A1 (0.060 mg.kg-1), A2 (0.052 mg.kg-1), A3 (0.042 mg.kg-1) and A4 (0.041 mg.kg-1) after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils is one of the possibilities increase shelf life of fresh chicken meat.
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20
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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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21
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Hać-Szymańczuk E, Cegiełka A, Chmiel M, Czaja K. Antioxidant and Antimicrobial Effects of Oregano on Quality Characteristics of Model Pork Batters. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12796] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- E. Hać-Szymańczuk
- Department of Biotechnology, Microbiology and Food Evaluation; Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences; 159c Nowoursynowska Street 02-787 Warsaw Poland
| | - A. Cegiełka
- Department of Food Technology; Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences; 159c Nowoursynowska Street 02-787 Warsaw Poland
| | - M. Chmiel
- Department of Food Technology; Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences; 159c Nowoursynowska Street 02-787 Warsaw Poland
| | - K. Czaja
- Department of Biotechnology, Microbiology and Food Evaluation; Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences; 159c Nowoursynowska Street 02-787 Warsaw Poland
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22
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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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23
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Pasukamonset P, Kwon O, Adisakwattana S. Oxidative Stability of Cooked Pork Patties Incorporated withClitoria ternateaExtract (Blue Pea Flower Petal) During Refrigerated Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12751] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Porntip Pasukamonset
- Program in Food and Nutrition, Faculty of Allied Health Sciences; Chulalongkorn University; Bangkok Thailand
- Department of Home Economics, Faculty of Agriculture; Kasetsart University; Bangkok Thailand
| | - Oran Kwon
- Department of Nutritional Science & Food Management; Ewha Womans University; Seoul Republic of Korea
| | - Sirichai Adisakwattana
- Research Group of Herbal Medicine for Prevention and Therapeutic of Metabolic diseases, Department of Nutrition and Dietetics; Chulalongkorn University; Bangkok Thailand
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24
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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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25
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Brenes A, Viveros A, Chamorro S, Arija I. Use of polyphenol-rich grape by-products in monogastric nutrition. A review. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2015.09.016] [Citation(s) in RCA: 169] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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26
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Pavelková A, Bobko M, Haščík P, Kačániová M, Tkáčová J. Oxidative stability of chicken thigh meat after treatment of abies alba essential oil. POTRAVINARSTVO 2015. [DOI: 10.5219/523] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the present work, the effect of the Abies alba essential oil in two different concentrations on oxidative stability of chicken thigh muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered. All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. After slaughtering was dissection obtained fresh chicken thigh with skin from left half-carcass which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with thylenediaminetetraacetic acid (EDTA) solution 1.50% w/w; A3 - vacuum-packaged experimental group with Abies alba oil 0.10% v/w and A4 - vacuum-packaged experimental group with Abies alba oil 0.20% v/w. The Abies alba essential oil was applicate on ground chicken things and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. Thiobarbituric acid (TBA) value expressed in number of malondialdehyde was measured in the process of first storage day of 1st, 4th, 8th, 12th and 16th day after slaughtering and expressed on the amount of malondialdehyde (MDA) in 1 kg sample. The treatments of chicken things with Abies alba essential oil show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in thigh muscle of broiler chickens was in samples of control group (0.4380 mg.kg-1) compared to experimental groups A1 (0.124 mg.kg-1), A2 (0.086 mg.kg-1), A3 (0.082 mg.kg-1) and A4 (0.077 mg.kg-1) after 16-day of chilled storage. Experiment results show that the treatment of chicken thigh with Abies alba essential oil positively influenced on the reduction of oxidative processes in thigh muscles during chilling storage and use of essential oil is one of the options increase shelf life of fresh chicken meat.
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27
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Alahakoon AU, Jayasena DD, Ramachandra S, Jo C. Alternatives to nitrite in processed meat: Up to date. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.05.008] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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28
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Jeong JY, Seol KH, Seong PN, Park BY, Kim HW. Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage. Korean J Food Sci Anim Resour 2015; 35:564-71. [PMID: 26761880 PMCID: PMC4662141 DOI: 10.5851/kosfa.2015.35.4.564] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 07/29/2015] [Accepted: 07/29/2015] [Indexed: 12/30/2022] Open
Abstract
Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4℃ for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet.
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Affiliation(s)
- Jin Young Jeong
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 565-851, Korea
| | - Kuk-Hwan Seol
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 565-851, Korea
| | - Pil-Nam Seong
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 565-851, Korea
| | - Beom-Young Park
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 565-851, Korea
| | - Hyoun Wook Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 565-851, Korea
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29
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Reddy GB, Mandal P, Sen A, Reddy K. Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review. ACTA ACUST UNITED AC 2014. [DOI: 10.3923/ijmeat.2015.14.48] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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30
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Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties. Meat Sci 2014; 98:150-7. [DOI: 10.1016/j.meatsci.2014.05.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Revised: 04/04/2014] [Accepted: 05/07/2014] [Indexed: 11/20/2022]
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31
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Shah MA, Bosco SJD, Mir SA. Plant extracts as natural antioxidants in meat and meat products. Meat Sci 2014; 98:21-33. [DOI: 10.1016/j.meatsci.2014.03.020] [Citation(s) in RCA: 272] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Revised: 02/14/2014] [Accepted: 03/28/2014] [Indexed: 12/22/2022]
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32
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Karpińska-Tymoszczyk M. The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs. Food Chem 2014; 148:276-83. [DOI: 10.1016/j.foodchem.2013.10.054] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2013] [Revised: 10/09/2013] [Accepted: 10/10/2013] [Indexed: 10/26/2022]
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33
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Contini C, Valzacchi S, O'Sullivan M, Simoneau C, Dowling DP, Monahan FJ. Overall migration and kinetics of release of antioxidant compounds from citrus extract-based active packaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:12155-12163. [PMID: 24274366 DOI: 10.1021/jf402620b] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Overall migration (OM) tests were conducted on an antioxidant active packaging prepared by coating plasma pretreated and untreated polyethylene terepthalate (PET) trays with a citrus extract. The release of antioxidant compounds into food simulants was measured to permit their subtraction from OM values in line with active packaging legislation. The results demonstrated the compliance of the packaging with the limit for OM for plastic material in contact with food. The validity of the procedure for OM in aqueous food simulants was questioned, with the loss of volatile compounds during evaporation of the simulant resulting in an underestimation of total compounds released. The study showed a total release of 75% of the citrus extract coating into water and 25% into oil, which decreased to 45 and 12.5%, respectively, following plasma pretreatment of the trays.
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Affiliation(s)
- Claudia Contini
- UCD School of Agriculture and Food Science, University College Dublin , Belfield, Dublin 4, Ireland
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Faion AM, Beal P, Ril FT, Cichoski AJ, Cansian RL, Valduga AT, de Oliveira D, Valduga E. Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese. Journal of Food Science and Technology 2013; 52:1516-24. [PMID: 25745220 DOI: 10.1007/s13197-013-1045-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2013] [Accepted: 06/04/2013] [Indexed: 10/26/2022]
Abstract
The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves and mesophilic cultures (Lactococcus lactis ssp. lactis and cremoris) on the chemical, microbiological and sensory characteristics of Prato cheese. The Prato cheese presented high moisture contents (49 to 53 %) and mean pH values of 5.15 for all tested formulations. The addition of mate leaves extract in the product did not influence the growth of the microbial cultures. During the maturation time, all formulations with the addition of adjunct cultures and mate leaves extract presented lower levels of lipid and protein oxidation compared to the control, proving the antioxidant effect of mate extract. The formulation of Prato cheese added of 0.1 wt.% of extract presented acceptability of about 80 % after 30 days of maturation. The sensory evaluation showed that only the formulation added by adjunct culture and 0.2 wt.% of mate extract presented lower values for the attributes global acceptance, texture and flavor, compared to the control. The formulations added of mate leaves extract presented residual bitter flavor after 45 days of storage.
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Affiliation(s)
- Andréia M Faion
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Patrícia Beal
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Franciele T Ril
- Departamento de Farmácia, URI - Campus de Erechim, Erechim, Brazil
| | - Alexandre J Cichoski
- Centro de Ciências Rurais, Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria-UFSM, Santa Maria, RS 97105-000 Brazil
| | - Rogério L Cansian
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Alice T Valduga
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Débora de Oliveira
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Eunice Valduga
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
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Su X, D'Souza DH. Grape seed extract for foodborne virus reduction on produce. Food Microbiol 2013; 34:1-6. [PMID: 23498171 DOI: 10.1016/j.fm.2012.10.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2011] [Revised: 10/18/2012] [Accepted: 10/19/2012] [Indexed: 10/27/2022]
Abstract
Grape seed extract (GSE) is reported to have antibacterial properties with few current studies on antiviral activity. Recently, we reported the effects of GSE against foodborne viral surrogates in vitro. This study evaluated the application of GSE (commercial Gravinol-S) against hepatitis A virus (HAV) and human norovirus surrogates, feline calicivirus (FCV-F9) and murine norovirus (MNV-1), on model produce. Washed and air-dried lettuce (3 × 3 cm(2)) and jalapeno peppers (25-30 g) were inoculated with FCV-F9, MNV-1, or HAV at high (∼7 log10 PFU/ml) or low (∼5 log10 PFU/ml) titers, and treated with 0.25, 0.5, 1 mg/ml GSE or water for 30 s to 5 min. Treatments were stopped/diluted with cell-culture media containing 10% heat-inactivated fetal bovine serum and evaluated using plaque assays. At high titers, FCV-F9 was reduced by 2.33, 2.58, and 2.71 log10 PFU on lettuce; and 2.20, 2.74, and 3.05 log10 PFU on peppers after 1 min using 0.25, 0.50, and 1 mg/ml GSE, respectively. Low FCV-F9 titers could not be detected after 1 min at all three GSE concentrations. Low titer MNV-1 was reduced by 0.2-0.3 log10 PFU on lettuce and 0.8 log10 PFU on peppers, without reduction of high titer. GSE at 0.25-1 mg/ml after 1 min caused 0.7-1.1 and 1-1.3 log10 PFU reduction for high and low HAV titers, respectively on both commodities. Instrumental color analysis showed no significant differences between treated and untreated produce. GSE shows potential for foodborne viral reduction on produce as part of hurdle technologies.
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Affiliation(s)
- Xiaowei Su
- Department of Food Science and Technology, University of Tennessee-Knoxville, Knoxville, TN 37996-4591, USA
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Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chem 2012; 135:1383-90. [DOI: 10.1016/j.foodchem.2012.05.103] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2011] [Revised: 02/17/2012] [Accepted: 05/27/2012] [Indexed: 11/18/2022]
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Chinprahast N, Suwannadath A, Homjabok T. Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwave-precooked traditional Thai pork patty and its frozen storage trial. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03084.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Ulbricht C, Abrams TR, Brigham A, Ceurvels J, Clubb J, Curtiss W, Kirkwood CD, Giese N, Hoehn K, Iovin R, Isaac R, Rusie E, Serrano JMG, Varghese M, Weissner W, Windsor RC. An evidence-based systematic review of rosemary (Rosmarinus officinalis) by the Natural Standard Research Collaboration. J Diet Suppl 2012; 7:351-413. [PMID: 22432564 DOI: 10.3109/19390211.2010.525049] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
An evidence-based systematic review of rosemary (Rosmarinus officinalis), including written and statistical analysis of scientific literature, expert opinion, folkloric precedent, history, pharmacology, kinetics/dynamics, interactions, adverse effects, toxicology, and dosing.
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39
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Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0173-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
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40
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Berasategi I, Legarra S, García-Íñiguez de Ciriano M, Rehecho S, Calvo MI, Cavero RY, Navarro-Blasco Í, Ansorena D, Astiasarán I. “High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis. Meat Sci 2011; 88:705-11. [DOI: 10.1016/j.meatsci.2011.02.035] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Revised: 02/22/2011] [Accepted: 02/25/2011] [Indexed: 10/18/2022]
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41
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Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Sci 2011; 88:397-403. [DOI: 10.1016/j.meatsci.2011.01.017] [Citation(s) in RCA: 132] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Revised: 01/20/2011] [Accepted: 01/20/2011] [Indexed: 11/23/2022]
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42
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Brewer M. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00156.x] [Citation(s) in RCA: 1003] [Impact Index Per Article: 77.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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43
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Beal P, Faion AM, Cichoski AJ, Cansian RL, Valduga AT, de Oliveira D, Valduga E. Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil) extract as natural antioxidant. Int J Food Sci Nutr 2011; 62:703-10. [PMID: 21591987 DOI: 10.3109/09637486.2011.579089] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves on the oxidative stability (lipid and protein), microbiological characteristics (lactic and Micrococcaceae bacteria) and sensory attributes of formulations of Italian-type sausages. The different Italian-type sausages formulations tested in this work were in agreement with the legislation in terms of chemical and microbiological parameters. During storage, the formulation with 0.4 wt% of mate leaves extract presented lower thiobarbituric acid reactive substances and carbonyl values compared with the control, proving the antioxidant action of the extract. The sensory characteristics of flavour, texture and global acceptation were not affected by the addition of mate extract compared with the formulation with artificial antioxidant.
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Affiliation(s)
- Patrícia Beal
- Departamento de Engenharia de Alimentos, URI-Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99700-000, Brazil
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44
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Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Sci 2011; 88:139-44. [DOI: 10.1016/j.meatsci.2010.12.014] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2010] [Revised: 10/09/2010] [Accepted: 12/02/2010] [Indexed: 11/17/2022]
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45
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Kusamori K, Katsumi H, Abe M, Ueda A, Sakai R, Hayashi R, Hirai Y, Quan YS, Kamiyama F, Sakane T, Yamamoto A. Development of a novel transdermal patch of alendronate, a nitrogen-containing bisphosphonate, for the treatment of osteoporosis. J Bone Miner Res 2010; 25:2582-91. [PMID: 20533374 DOI: 10.1002/jbmr.147] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/18/2010] [Revised: 04/16/2010] [Accepted: 05/27/2010] [Indexed: 01/12/2023]
Abstract
Bisphosphonates are widely used for the treatment and prevention of bone diseases, including Paget disease, hypercalcemia of malignancy, and postmenopausal osteoporosis. In this study, we developed a novel transdermal patch of alendronate, a nitrogen-containing bisphosphonate, for the treatment of bone diseases. The maximum permeation fluxes of alendronate through rat and human skin after application of this patch were 1.9 and 0.3 µg/cm(2) per hour, respectively. The bioavailability (BA) of alendronate in rats was approximately 8.3% after the application of alendronate patch and approximately 1.7% after oral administration. These results indicated that the transdermal permeation of alendronate using this patch system was sufficient for the treatment of bone diseases. The plasma calcium level was effectively reduced after application of the alendronate patch in 1α-hydroxyvitamin D(3) -induced hypercalcemia model rats. The alendronate patch also effectively suppressed the decrease in bone mass in model rats with osteoporosis. Modest alendronate-induced erythema of rat skin was observed after application of the alendronate patch. Incorporation of butylhydroxytoluene in the alendronate patch almost completely suppressed this alendronate-induced skin damage while maintaining the transdermal permeation and pharmacologic effects of alendronate. These findings indicate that our novel transdermal delivery system for alendronate is a promising approach to improve compliance and quality of life of patients in the treatment of bone diseases.
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Affiliation(s)
- Kosuke Kusamori
- Department of Biopharmaceutics, Kyoto Pharmaceutical University, Yamashina-ku, Kyoto, Japan
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Wan Rosli WI, Babji AS, Aminah A, Foo SP, Abd Malik O. Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils. Int J Food Sci Nutr 2010; 61:519-35. [PMID: 20166846 DOI: 10.3109/09637481003591582] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5 microg after 6 months. Oven cooked sausages stored at -18 degrees C and retorted sausages stored for the 6 months of shelf studies resulted in more than 90% loss of alpha-carotene and beta-carotene in red PO beef frankfurters. Cholesterol was reduced at the range of 29.0-32.2 mg/100 g when beef fat was substituted with palm-based oils, in beef frankfurters. Differences of heat treatments did not significantly change THE cholesterol content, within all treatments. This study showed the potential of utilizing red palm oils as animal fat analogues in improving vitamin E, reducing cholesterol but not carotenes in beef frankfurters.
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Affiliation(s)
- W I Wan Rosli
- School of Health Sciences, Universiti Sains Malaysia, Kelantan, Malaysia.
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47
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Faustman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci 2010; 86:86-94. [DOI: 10.1016/j.meatsci.2010.04.025] [Citation(s) in RCA: 498] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2010] [Revised: 03/15/2010] [Accepted: 04/15/2010] [Indexed: 01/17/2023]
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