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Mashhadi Z, Davati N, Emamifar A, Karami M. The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage. Food Sci Nutr 2024; 12:4269-4283. [PMID: 38873449 PMCID: PMC11167182 DOI: 10.1002/fsn3.4086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/22/2024] [Accepted: 02/28/2024] [Indexed: 06/15/2024] Open
Abstract
Sausage is susceptible to oxidative changes in lipids and microbial spoilage due to the presence of water, fat, protein, and vitamins. Bee pollen (BP) as a source of potential antioxidants and antibacterial compounds can effectively prevent lipid peroxidation and microbial spoilage in meat products. The aim of the present study was to investigate the antibacterial and antioxidant activities of BP and the effects of nano/microparticles of bee pollen extract (n/m BP) at a concentration of 125 and 250 mg/100 g meat on the oxidative stability and microbial growth of high-fat sausage during 30 days of storage at 4°C. The formation of BP particles in the nano/micro range was confirmed by scanning electron microscopy. High concentrations of total phenolic compounds (28.26 ± 0.10 mg GAE/g BP) with antioxidant activity (EC50 = 5.4 ± 0.07 mg/mL) were detected in BP. Based on the microdilution assay, the minimum inhibitory concentration of n/m BP for all test bacteria was 1000 (μg/mL) and the minimum bactericidal concentration of n/m BP was 2000 (μg/mL) for Staphylococcus aureus and Bacillus cereus and 4000 (μg/mL) for Escherichia coli and Pseudomonas aeruginosa. The n/m BP treatment (250 mg/100 g meat) showed a higher pH value (p < .05) and lower TBARS values (p < .05) than the ascorbic acid treatment (100 mg/100 g meat) and the control during the storage period. The microbial analysis showed that the addition of n/m BP led to a significant decrease (p < .05) in the total bacterial count, coliforms, S. aureus, and fungal population compared to the other samples. The results show that the addition of n/m BP (125 mg/100 g) can improve the texture, taste, and overall acceptability of the sausage compared to the control sample. In conclusion, this study suggests that BP can replace synthetic antioxidants in high-fat sausages at the nano/microparticle level.
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Affiliation(s)
- Zahra Mashhadi
- Department of Food Science and Technology, Faculty of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Nafiseh Davati
- Department of Food Science and Technology, Faculty of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Aryou Emamifar
- Department of Food Science and Technology, Faculty of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Mostafa Karami
- Department of Food Science and Technology, Faculty of Food IndustryBu‐Ali Sina UniversityHamedanIran
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2
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Bodie AR, Wythe LA, Dittoe DK, Rothrock MJ, O’Bryan CA, Ricke SC. Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States. Foods 2024; 13:464. [PMID: 38338599 PMCID: PMC10855140 DOI: 10.3390/foods13030464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically.
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Affiliation(s)
- Aaron R. Bodie
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Lindsey A. Wythe
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Dana K. Dittoe
- Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA;
| | - Michael J. Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, United States Department of Agriculture-Agriculture Research Service (USDA-ARS), Athens, GA 30605, USA;
| | - Corliss A. O’Bryan
- Department of Food Science, University of Arkansas-Fayetteville, Fayetteville, AR 72701, USA;
| | - Steven C. Ricke
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
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3
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Nandi S, Guha P. Development, characterization and application of starch-based film containing polyphenols of piper betle L. waste in chicken meat storage. Food Chem 2024; 431:137103. [PMID: 37572483 DOI: 10.1016/j.foodchem.2023.137103] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 07/20/2023] [Accepted: 08/03/2023] [Indexed: 08/14/2023]
Abstract
The current study aimed to develop a sustainable solution to extend the shelf life of chicken meat by developing starch-based functional film embedded with polyphenolic extract of waste petioles of betel leaf (BLP). The results showed that loading of the extract significantly (p < 0.05) improved flexibility, thickness, water solubility, DPPH radical scavenging activity, and UV light protection ability by enhancing intermolecular interactions among potato starch, guar gum, and the extract. The developed film showed optimum mechanical and water barrier properties at a 4% BLP extract concentration computed through TOPSIS method (A multi-criteria decision-making approach). During the shelf life study, the extract embedded film maintained the quality of chicken meat for up to 12 days at refrigerated temperature. Biodegradation time of the extract-blended films was considerably decreased to 14 days from 28 days for the native film, indicating suitable alternative to non-biodegradable film for storing the raw meat.
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Affiliation(s)
- Sujosh Nandi
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India.
| | - Proshanta Guha
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
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4
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Woo SH, Park MK, Kang MC, Kim TK, Kim YJ, Shin DM, Ku SK, Park H, Lee H, Sung JM, Choi YS. Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage. Food Sci Anim Resour 2024; 44:146-164. [PMID: 38229863 PMCID: PMC10789555 DOI: 10.5851/kosfa.2023.e66] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/18/2023] [Accepted: 10/05/2023] [Indexed: 01/18/2024] Open
Abstract
Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.
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Affiliation(s)
- Seung-Hye Woo
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Min Kyung Park
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Su-Kyung Ku
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - HeeJin Park
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Heeyoung Lee
- Food Standard Research Center, Korea Food
Research Institute, Wanju 55365, Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
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5
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Zeraat Pisheh F, Falah F, Sanaei F, Vasiee A, Zanganeh H, Tabatabaee Yazdi F, Ibrahim SA. The Effect of Plasma-Activated Water Combined with Rosemary Extract ( Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage. Foods 2023; 12:4022. [PMID: 37959142 PMCID: PMC10649294 DOI: 10.3390/foods12214022] [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: 09/19/2023] [Revised: 10/13/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period.
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Affiliation(s)
- Fatemeh Zeraat Pisheh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Fereshteh Falah
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Sanaei
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Alireza Vasiee
- Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157356, Iran;
| | - Hossein Zanganeh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, E. Market Street, 1601, Greensboro, NC 24711, USA
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Yang Y, Zhang Y, Zhang B, Bao Y, Xu S, Tang X, Zhao Q, Li J, Li R. In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese-style sausage. J Food Sci 2023; 88:4745-4772. [PMID: 37751083 DOI: 10.1111/1750-3841.16757] [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: 05/18/2023] [Revised: 07/21/2023] [Accepted: 08/07/2023] [Indexed: 09/27/2023]
Abstract
Fritillaria cirrhosa D. Don, which can be used for medicine and food, contains a variety of chemicals including polyphenols, alkaloids, terpenoid, and others that have beneficial biological properties like antihypertension, bacteriostasis, and anti-inflammatory. The ethanolic extract of Fritillaria straw was obtained for this study using ultrasonic-aided extraction, and the amounts of total phenols and total flavonoids were 26.56 ± 1.36 mg GAE/g dw and 18.75 ± 0.80 mg RE/g dw, respectively. Ultra-performance liquid chromatography-quadrupole time-of-flight-mass spectrometry technology was utilized to identify 50 major chemicals in the Fritillaria straw extract (FSE). Meanwhile, the antioxidative activities of FSE were evaluated by 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and Ferric reducing antioxidant power assays in vitro, which pointed out the antioxidative potential of FSE. Additionally, 0.1%, 0.5%, and 1% of FSE and 0.02% butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT) (1:1) were separately added to Chinese-style sausage to study their effects on the lipid oxidation, protein oxidation, and quality of the sausage at different storage times. The study found that the effect of adding 1% FSE on carbonyl content, total volatile basic nitrogen, and TVC of sausage could achieve the effect of the 0.02% BHA + BHT (1:1) group on the 35th day, and the thiobarbituric acid reactive substances value and peroxide value of sausage were significantly lower than the control group. Therefore, as one of the candidates to replace synthetic antioxidants, the FSE can be used in the production of Chinese sausages, which has a positive effect on improving the product's quality and extending the shelf life. PRACTICAL APPLICATION: The antioxidative activities of 50 main compounds were identified after the ethanolic extraction of Fritillaria straw. This Fritillaria straw extract was added to Chinese sausage, effectively inhibiting the oxidation of lipids and proteins as well as the decomposition of proteins. Obviously, the Fritillaria straw extract, one of the choices to replace synthetic antioxidants, may be useful for future meat processing, because of its positive impact on the product's quality and shelf life.
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Affiliation(s)
- Yixi Yang
- Non-Coding RNA and Drug Discovery Key Laboratory of Sichuan Province, School of Basic Medical Sciences, Chengdu Medical College, Chengdu, China
- Vincent Mary School of Science and Technology, Assumption University, Bangkok, Thailand
- Engineering Research Center of Sichuan-Tibet Traditional Plant, Chengdu University, Chengdu, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yuxuan Zhang
- Engineering Research Center of Sichuan-Tibet Traditional Plant, Chengdu University, Chengdu, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Bowen Zhang
- Engineering Research Center of Sichuan-Tibet Traditional Plant, Chengdu University, Chengdu, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ying Bao
- Engineering Research Center of Sichuan-Tibet Traditional Plant, Chengdu University, Chengdu, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Shaotang Xu
- Engineering Research Center of Sichuan-Tibet Traditional Plant, Chengdu University, Chengdu, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xue Tang
- Chengdu Analytical Applications Center, Shimadzu (China) Co Ltd., Chengdu, China
| | - Qi Zhao
- Engineering Research Center of Sichuan-Tibet Traditional Plant, Chengdu University, Chengdu, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jian Li
- Engineering Research Center of Sichuan-Tibet Traditional Plant, Chengdu University, Chengdu, China
- School of Basic Medical Sciences, Chengdu University, Chengdu, China
| | - Rui Li
- Engineering Research Center of Sichuan-Tibet Traditional Plant, Chengdu University, Chengdu, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
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7
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He Y, Zhang C, Zheng Y, Xiong H, Ai C, Cao H, Xiao J, El-Seedi H, Chen L, Teng H. Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast. Food Chem X 2023; 18:100623. [PMID: 36935905 PMCID: PMC10020652 DOI: 10.1016/j.fochx.2023.100623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 01/18/2023] [Accepted: 02/28/2023] [Indexed: 03/07/2023] Open
Abstract
Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different concentrations of the isolated blackberry polysaccharide (1 g/kg, 3 g/kg) for 24 h at a ratio of material to liquid of 1:3, and boiled at 80℃ for 1 h. The differences in texture, water distribution and volatile flavor components among different groups (adding 0,1,3 g/kg blackberry polysaccharide) were investigated. The results showed that the addition of blackberry polysaccharide could significantly improve the hardness of chicken breast, the transformation of free water to bound water, the overall flavor characteristics of the control group and the addition of different concentrations of blackberry polysaccharide were significantly different, and the concentration of volatile flavor substances in boiled chicken breast was reduced.
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Affiliation(s)
- Yuanju He
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chang Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yimei Zheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Huaxing Xiong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jianbo Xiao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hesham El-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, 751 23 Uppsala, Sweden
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Corresponding authors.
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Corresponding authors.
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8
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Selim S, Albqmi M, Al-Sanea MM, Alnusaire TS, Almuhayawi MS, AbdElgawad H, Al Jaouni SK, Elkelish A, Hussein S, Warrad M, El-Saadony MT. Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review. Front Nutr 2022; 9:1008349. [PMID: 36424930 PMCID: PMC9678927 DOI: 10.3389/fnut.2022.1008349] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 10/04/2022] [Indexed: 11/10/2022] Open
Abstract
Olive oil production is a significant source of economic profit for Mediterranean nations, accounting for around 98 percent of global output. Olive oil usage has increased dramatically in recent years, owing to its organoleptic characteristics and rising knowledge of its health advantages. The culture of olive trees and the manufacture of industrial and table olive oil produces enormous volumes of solid waste and dark liquid effluents, involving olive leaves, pomace, and olive oil mill wastewaters. These by-products cause an economic issue for manufacturers and pose major environmental concerns. As a result, partial reuse, like other agronomical production wastes, is a goal to be achieved. Because these by-products are high in bioactive chemicals, which, if isolated, might denote components with significant added value for the food, cosmetic, and nutraceutical sectors, indeed, they include significant amounts of beneficial organic acids, carbohydrates, proteins, fibers, and phenolic materials, which are distributed differently between the various wastes depending on the olive oil production method and table olive agronomical techniques. However, the extraction and recovery of bioactive materials from chosen by-products is a significant problem of their reasonable value, and rigorous detection and quantification are required. The primary aims of this review in this context are to outline the vital bioactive chemicals in olive by-products, evaluate the main developments in extraction, purification, and identification, and study their uses in food packaging systems and safety problems.
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Affiliation(s)
- Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, Saudi Arabia
- Olive Research Center, Jouf University, Sakaka, Saudi Arabia
- *Correspondence: Samy Selim,
| | - Mha Albqmi
- Olive Research Center, Jouf University, Sakaka, Saudi Arabia
- Department of Chemistry, College of Science and Arts, Jouf University, Al Qurayyat, Saudi Arabia
| | - Mohammad M. Al-Sanea
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka, Saudi Arabia
| | | | - Mohammed S. Almuhayawi
- Department of Medical Microbiology and Parasitology, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hamada AbdElgawad
- Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
| | - Soad K. Al Jaouni
- Department of Hematology and Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Amr Elkelish
- Department of Botany and Microbiology, Faculty of Science, Suez Canal University, Ismailia, Egypt
| | - Shaimaa Hussein
- Department of Pharmacology, College of Pharmacy, Jouf University, Sakaka, Saudi Arabia
| | - Mona Warrad
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences at Al-Quriat, Jouf University, Al Qurayyat, Saudi Arabia
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- Mohamed T. El-Saadony,
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9
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Santiesteban-López NA, Gómez-Salazar JA, Santos EM, Campagnol PCB, Teixeira A, Lorenzo JM, Sosa-Morales ME, Domínguez R. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods 2022; 11:foods11172613. [PMID: 36076798 PMCID: PMC9455744 DOI: 10.3390/foods11172613] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 12/03/2022] Open
Abstract
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.
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Affiliation(s)
| | - Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Eva M. Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42039, Mexico
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
- Correspondence: (M.E.S.-M.); (R.D.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Correspondence: (M.E.S.-M.); (R.D.)
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10
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Pamuk A, Gedikoğlu A, Sökmen M. The Use of a Natural Antioxidant,
Cistus Creticus
Extract, on Lipid Oxidation and Shelf Life of
Ready‐to‐Eat
Beef Cocktail Sausages. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ayşenur Pamuk
- Konya Food and Agriculture University Faculty of Engineering and Architecture, Department of Food Engineering, Melikşah Mah. Beyşehir Cd. No: 9 Meram / Konya / Turkey
| | - Ayça Gedikoğlu
- Konya Food and Agriculture University Faculty of Engineering and Architecture, Department of Food Engineering, Melikşah Mah. Beyşehir Cd. No: 9 Meram / Konya / Turkey
| | - Münevver Sökmen
- Konya Food and Agriculture University Faculty of Engineering and Architecture, Department of Bioengineering, Meliksah Mah. Beysehir Cd. No: 9 Konya Turkey
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11
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Ford E, Davis M, Kim YHB, Katen T, Zuelly SMS. Impact of Antimicrobial Carcass Washes and Processing Techniques on Quality Attributes of Beef Frankfurters. Foods 2022; 11:foods11131891. [PMID: 35804707 PMCID: PMC9265647 DOI: 10.3390/foods11131891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/16/2022] [Accepted: 06/22/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to determine the impact of antimicrobial carcass washes on beef trim in the production of frankfurters. Twenty-four beef carcasses had different antimicrobial wash treatments (TRTs) randomly applied during the harvest procedure: 82 °C water (CON), peroxyacetic acid (PAA), or lactic acid (LA). Frankfurters were produced using carcass trim at two different batter temperature processes (PROC): 4 °C (LTP) and 21 °C (HTP). Frankfurters were analyzed for processing yield (PY), emulsion stability (ES), instrumental external and internal color (CIE L*, a*, b*), purge loss, texture, and sensory analysis. TRT had very little impact on frankfurter characteristics with a difference found in ES water and instrumental hardness (p < 0.05). PROC impacted ES water, ES fat, PY, instrumental springiness, external and internal color, sensory hardness, cohesion, and juiciness (p < 0.05). However, no TRT × PROC interactions were found to be significant (p > 0.05). These data indicate that antimicrobial carcass washes had little impact on frankfurter quality, while the processing technique impacted several frankfurter quality characteristics. This indicates that processors can impact frankfurter composition via processing techniques without concern of antimicrobial washes influencing frankfurter quality.
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Affiliation(s)
- Emily Ford
- Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA; (E.F.); (M.D.); (Y.H.B.K.)
| | - Melissa Davis
- Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA; (E.F.); (M.D.); (Y.H.B.K.)
| | - Yuan H. Brad Kim
- Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA; (E.F.); (M.D.); (Y.H.B.K.)
| | | | - Stacy M. S. Zuelly
- Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA; (E.F.); (M.D.); (Y.H.B.K.)
- Correspondence: ; Tel.: +1-765-496-3276
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12
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Saleh I, Abu‐Dieyeh M. Evaluation of novel
Prosopis juliflora
water soluble leaf ethanolic extract as preservation coating material of cucumber. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Iman Saleh
- Biological Science Program, Department of Biological and Environmental Sciences, College of Art and Science Qatar University Doha Qatar
| | - Mohammed Abu‐Dieyeh
- Biological Science Program, Department of Biological and Environmental Sciences, College of Art and Science Qatar University Doha Qatar
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13
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Oulahal N, Degraeve P. Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides? Front Microbiol 2022; 12:753518. [PMID: 35058892 PMCID: PMC8764166 DOI: 10.3389/fmicb.2021.753518] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Accepted: 11/24/2021] [Indexed: 12/18/2022] Open
Abstract
In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, environmental, regulatory, and marketing concerns. In this context, besides their established antioxidant activity, the antimicrobial activity of many plant phenolics deserved increased attention. Indeed, industries processing agricultural plants generate considerable quantities of phenolic-rich products and by-products, which could be valuable natural sources of natural antimicrobial molecules. Plant extracts containing volatile (e.g., essential oils) and non-volatile antimicrobial molecules can be distinguished. Plant essential oils are outside the scope of this review. This review will thus provide an overview of current knowledge regarding the promises and the limits of phenolic-rich plant extracts for food preservation and biofilm control on food-contacting surfaces. After a presentation of the major groups of antimicrobial plant phenolics, of their antimicrobial activity spectrum, and of the diversity of their mechanisms of action, their most promising sources will be reviewed. Since antimicrobial activity reduction often observed when comparing in vitro and in situ activities of plant phenolics has often been reported as a limit for their application, the effects of the composition and the microstructure of the matrices in which unwanted microorganisms are present (e.g., food and/or microbial biofilms) on their activity will be discussed. Then, the different strategies of delivery of antimicrobial phenolics to promote their activity in such matrices, such as their encapsulation or their association with edible coatings or food packaging materials are presented. The possibilities offered by encapsulation or association with polymers of packaging materials or coatings to increase the stability and ease of use of plant phenolics before their application, as well as to get systems for their controlled release are presented and discussed. Finally, the necessity to consider phenolic-rich antimicrobial plant extracts in combination with other factors consistently with hurdle technology principles will be discussed. For instance, several authors recently suggested that natural phenolic-rich extracts could not only extend the shelf-life of foods by controlling bacterial contamination, but could also coexist with probiotic lactic acid bacteria in food systems to provide enhanced health benefits to human.
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Affiliation(s)
- Nadia Oulahal
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d’Accueil n°3733, IUT Lyon 1, Technopole Alimentec, Bourg-en-Bresse, France
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14
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Mass Transfer and Optical Properties of Active PET/PP Food-Grade Films Impregnated with Olive Leaf Extract. Polymers (Basel) 2021; 14:polym14010084. [PMID: 35012107 PMCID: PMC8747531 DOI: 10.3390/polym14010084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/20/2021] [Accepted: 12/24/2021] [Indexed: 11/19/2022] Open
Abstract
A supercritical solvent impregnation (SSI) technique was employed to incorporate, by batch- and semicontinuous-modes, bioactive olive leaf extract (OLE) into a food-grade multilayer polyethylene terephthalate/polypropylene (PET/PP) film for active food packaging applications. The inclusion of OLE in the polymer surfaces significantly modified the colour properties of the film. A correlation of 87.06% between the CIELAB colour parameters and the amount of the OLE impregnated in the film was obtained which suggests that colour determination can be used as a rapid, non-destructive technique to estimate the OLE loading in the impregnated matrices. The UV barrier and water permeability properties of the films were not significantly modified by the incorporation of OLE. The migration of OLE into a 50% (v/v) ethanol food simulant demonstrated faster release of OLE from the PP surface than from the PET surface which may be due to the different interactions between OLE and each polymer.
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15
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Schreuders FK, Schlangen M, Kyriakopoulou K, Boom RM, van der Goot AJ. Texture methods for evaluating meat and meat analogue structures: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108103] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status. Antioxidants (Basel) 2021; 10:antiox10091396. [PMID: 34573028 PMCID: PMC8466473 DOI: 10.3390/antiox10091396] [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: 07/03/2021] [Revised: 08/06/2021] [Accepted: 08/07/2021] [Indexed: 02/01/2023] Open
Abstract
During the last few years, consumers' demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.
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17
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Bee pollen powder as a functional ingredient in frankfurters. Meat Sci 2021; 182:108621. [PMID: 34252842 DOI: 10.1016/j.meatsci.2021.108621] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 06/30/2021] [Accepted: 07/04/2021] [Indexed: 01/13/2023]
Abstract
The objective of this study was to determine whether the addition of different pollen powder concentrations (0.0, 0.5, 1.0 and 1.5 g/100 g) to frankfurters had an influence on antioxidant potential and oxidative changes during storage, without detrimental effect on the quality of sausages. After cold storage of frankfurters, significant (P < 0.05) reductions of psychrotrophic bacteria populations were achieved with higher amounts of pollen (1.0 and 1.5 g/100 g). Good antioxidant properties and maintained TBARS values were accomplished by incorporating pollen into the frankfurters. In terms of quality parameters, statistically significant changes were obtained regarding the color, but sensory characteristics of the products were not disturbed. Also, the incorporation of pollen did not cause changes in terms of texture profile analyses of frankfurters. It can be concluded that the natural component, bee pollen powder, can be used as an antioxidant in frankfurter formulations, but further research is needed to estimate whether it can be an adequate replacement for synthetic antioxidants.
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18
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Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs. Molecules 2021; 26:molecules26134052. [PMID: 34279391 PMCID: PMC8271633 DOI: 10.3390/molecules26134052] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/25/2021] [Accepted: 06/28/2021] [Indexed: 11/17/2022] Open
Abstract
Alternative technologies, which have been developed in order to meet the consumers’ demand for nourishing and healthy meat and meat products, are followed by the food industry. In the present study, it was determined, using the HPLC method, that green tea contains a high level of epicatechin (EP) under optimal conditions and that pomegranate peel contains a high level of punicalagin (PN). Green tea, pomegranate peel, EP and PN were added to meatballs at different concentrations in eight groups. The antioxidant capacities of extracts were measured. The antimicrobial activity was examined for 72 h using three different food pathogens. The highest level of antimicrobial activity was achieved in the 1% punicalagin group, whereas the minimum inhibition concentration (L. monocytogenes, S. typhimurium) was found to be 1.87 mg/mL. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p < 0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during storage at +4 °C (14 days). It was concluded that the extracts with high EP and PN concentrations can be used as bio-preservative agents for meat and meat products.
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19
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Alarcón M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, García-Ruiz A, Soriano A. Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón”. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111385] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Romero MC, Fogar RA, Fernández CL, Doval MM, Romero AM, Judis MA. Effects of freeze-dried pulp of Eugenia uniflora L. and Opuntia ficus- indica fruits on quality attributes of beef patties enriched with n-3 fatty acids. Journal of Food Science and Technology 2021; 58:1918-1926. [PMID: 33897028 DOI: 10.1007/s13197-020-04703-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/20/2020] [Accepted: 08/07/2020] [Indexed: 10/23/2022]
Abstract
The objective of this work was to evaluate the effect of freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica fruits on oxidative stability of n-3-enriched beef patties. Besides, the effect of freeze-dried pulps on cooking yield, color, texture parameters and sensory acceptance of patties was also evaluated. Eugenia uniflora L. (orange-skinned variety) and Opuntia ficus-indica (orange-skinned and red-skinned varieties) fruits were collected, their pulp was lyophilized and incorporated, as a natural source of antioxidant, in beef patties enriched with canola oil as a source of polyunsaturated fatty acids. Oxidation stability of samples was monitored by measuring thiobarbituric acid-reactive substances during refrigerated storage. Results show that all freeze-dried pulps limited lipid oxidation to an acceptable level during 15 days refrigerated storage, having Opuntia ficus-indica (red-skinned variety) the highest inhibitory activity. Besides, the addition of freeze-dried pulps increased the cooking yield and decreased the hardness of beef patties. Respect to sensorial parameters, patties elaborated with no added freeze-dried fruit pulp and patties elaborated with freeze-dried pulp of Opuntia ficus-indica (red-skinned variety) presented the highest overall acceptance of consumers, remaining as a future task to improve the color and taste of patties elaborated with freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica (orange-skinned variety). This research reveals the effectiveness of studied fruits to reduce lipid oxidation in beef patties. In addition, preliminary information about which sensorial parameters of these products should be improved in futures incorporation of pulps in the manufacture of healthy meat products.
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Affiliation(s)
- Mara C Romero
- Laboratorio de Industrias Alimentarias II, Department of Basic and Applied Science, Universidad Nacional del Chaco Austral, Comandante Fernández 755, CP 3700 Presidencia Roque Sáenz Peña, Chaco Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Ricardo A Fogar
- Laboratorio de Alimentos Funcionales, Universidad Nacional del Chaco Austral, Comandante Fernández 755, CP 3700 Presidencia Roque Sáenz Peña, Chaco Argentina
| | - Carina L Fernández
- Laboratorio de Industrias Alimentarias II, Department of Basic and Applied Science, Universidad Nacional del Chaco Austral, Comandante Fernández 755, CP 3700 Presidencia Roque Sáenz Peña, Chaco Argentina
| | - Mirtha M Doval
- Laboratorio de Alimentos Funcionales, Universidad Nacional del Chaco Austral, Comandante Fernández 755, CP 3700 Presidencia Roque Sáenz Peña, Chaco Argentina
| | - Ana M Romero
- Laboratorio de Alimentos Funcionales, Universidad Nacional del Chaco Austral, Comandante Fernández 755, CP 3700 Presidencia Roque Sáenz Peña, Chaco Argentina
| | - María A Judis
- Laboratorio de Industrias Alimentarias II, Department of Basic and Applied Science, Universidad Nacional del Chaco Austral, Comandante Fernández 755, CP 3700 Presidencia Roque Sáenz Peña, Chaco Argentina.,Laboratorio de Alimentos Funcionales, Universidad Nacional del Chaco Austral, Comandante Fernández 755, CP 3700 Presidencia Roque Sáenz Peña, Chaco Argentina
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21
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Alirezalu K, Yaghoubi M, Nemati Z, Farmani B, Mousavi Khaneghah A. Efficacy of stinging nettle extract in combination with ε-polylysine on the quality, safety, and shelf life of rainbow trout fillets. Food Sci Nutr 2021; 9:1542-1550. [PMID: 33747468 PMCID: PMC7958555 DOI: 10.1002/fsn3.2129] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 12/19/2022] Open
Abstract
The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ-polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ-PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB-N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ-PL had the highest amount of redness and the lowest TVB-N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life.
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Affiliation(s)
- Kazem Alirezalu
- Department of Food Science and TechnologyAhar Faculty of Agriculture and Natural ResourcesUniversity of TabrizTabrizIran
| | - Milad Yaghoubi
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
| | - Zabihollah Nemati
- Department of Animal ScienceAhar Faculty of Agriculture and Natural ResourcesUniversity of TabrizTabrizIran
| | - Boukaga Farmani
- Department of Food Science and TechnologyAhar Faculty of Agriculture and Natural ResourcesUniversity of TabrizTabrizIran
| | - Amin Mousavi Khaneghah
- Department of Food and Nutrition and TechnologyFaculty of Food EngineeringUniversity of CampinasCampinasBrazil
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22
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Yaghoubi M, Ayaseh A, Alirezalu K, Nemati Z, Pateiro M, Lorenzo JM. Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage. Polymers (Basel) 2021; 13:716. [PMID: 33652853 PMCID: PMC7956520 DOI: 10.3390/polym13050716] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/18/2021] [Accepted: 02/22/2021] [Indexed: 11/16/2022] Open
Abstract
The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.
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Affiliation(s)
- Milad Yaghoubi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, Iran; (M.Y.); (A.A.)
| | - Ali Ayaseh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, Iran; (M.Y.); (A.A.)
| | - Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, Iran
| | - Zabihollah Nemati
- Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, Iran;
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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23
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Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life. Meat Sci 2021; 176:108475. [PMID: 33684807 DOI: 10.1016/j.meatsci.2021.108475] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 02/19/2021] [Accepted: 02/20/2021] [Indexed: 12/25/2022]
Abstract
In the current study, the effect on packaged beef fillets (1 × 5 × 8 cm) of using active chitosan film (1%) was investigated. The fillets were stored at 4 °C for 12 days, and the film contained ɛ-polylysine (ɛ-PL) (0.3, 0.6, and 0.9% w/w). Chemical, microbiological, sensory properties, and quality indices of the fillets were investigated. Added to these factors was an assessment of the influence of ɛ-polylysine incorporation on the optical, structural, barrier, and mechanical specifications (elongation at break and tensile strength) of chitosan films. Based on the findings, a significant difference among the corresponding values to thickness, color, water vapor permeability (WVP), and mechanical specifications between the treated films by ɛ-PL and untreated films were noted. In addition, higher values of thickness and tensile strength were correlated with ɛ-PL added active chitosan films while compared with control samples. Additionally, no significant differences regarding the proximate composition (including protein, moisture, and fat) among beef fillet samples were observed. In this regard, due to significantly lower levels of pH, TVB-N, and TBARS ɛ-PL in enriched films, this technique demonstrated some protective effects on beef fillets. Another observation was that lower levels of the total viable count, coliform, mold, yeasts, and higher sensory properties were significantly associated with samples with added ɛ-PL (0.9%). Therefore, adding ɛ-PL into chitosan films could be introduced as an effective technique to extend the shelf life of beef fillets and maintain their quality indices during refrigerated storage.
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24
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ɛ-polylysine coating with stinging nettle extract for fresh beef preservation. Meat Sci 2021; 176:108474. [PMID: 33640645 DOI: 10.1016/j.meatsci.2021.108474] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 02/08/2021] [Accepted: 02/18/2021] [Indexed: 12/30/2022]
Abstract
Combination effects of ɛ-polylysine coating (0.5 and 1%) and stinging nettle extract (3, 6 and 9%) on quality properties and shelf life of beef meat (2 × 2 × 2 cm) was evaluated at 4 °C for 12 days. The results indicated that ɛ-polylysine (ε-PL) coating with stinging nettle extract (SNE) had no significant effects on ash, fat, protein and moisture content among packaged beef samples in polyethylene bags (in atmosphere condition). At the end of storage, beef samples coated with 1% ε-PL and 9% SNE had significantly lower TBARS and TVB-N values compared to those found in control. Furthermore, 1% ε-PL coating with SNE 9% showed the highest inhibitory effects against molds and yeast, total viable counts (TVC) and coliforms during storage. However, sensory evaluation showed that samples coated with 1% ε-PL and 6% SNE had the highest scores for overall acceptability compared to the other groups. Based on the obtained results, ε-PL coating with SNE could be effectively used for extending the beef meat shelf life without negative effects on sensory attributes.
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25
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Manessis G, Kalogianni AI, Lazou T, Moschovas M, Bossis I, Gelasakis AI. Plant-Derived Natural Antioxidants in Meat and Meat Products. Antioxidants (Basel) 2020; 9:E1215. [PMID: 33276503 PMCID: PMC7761563 DOI: 10.3390/antiox9121215] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/21/2020] [Accepted: 11/29/2020] [Indexed: 01/19/2023] Open
Abstract
The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products' shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.
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Affiliation(s)
- Georgios Manessis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| | - Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin-Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Marios Moschovas
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
| | - Ioannis Bossis
- Laboratory of Animal Husbandry, Department of Animal Production, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece; (G.M.); (A.I.K.); (M.M.)
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Alirezalu K, Hesari J, Yaghoubi M, Khaneghah AM, Alirezalu A, Pateiro M, Lorenzo JM. Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages. Meat Sci 2020; 172:108318. [PMID: 32980722 DOI: 10.1016/j.meatsci.2020.108318] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/17/2020] [Accepted: 09/17/2020] [Indexed: 12/19/2022]
Abstract
In this study, ɛ-polylysine (ɛ-PL) or ɛ-polylysine nanoparticle (ɛ-PLN) combined with plants extracts (including green tea, olive leaves and stinging nettle extracts) were used as nitrite replacers in frankfurter-type sausages. The sausage samples were wrapped in polyethylene bags (in vacuum conditions) and their physicochemical, microbiological and sensory properties were evaluated during 45 days of refrigerated storage. The results showed that the incorporation of ɛ-polylysine had no significant effects on proximate composition of sausages. However, ɛ-PL and ɛ-PLN sausages had significantly (P < 0.05) lower lightness, redness and higher yellowness compared to control samples. At the end of storage, sausages formulated with ɛ-PLN had significantly (P < 0.05) higher contents of phenolic compounds and lowest TBARS values. Microbiological counts also indicated that ɛ-PLN displayed significantly higher inhibitory effects. Higher sensory indices were obtained in ɛ-PLN sausages. Based on the obtained results, ɛ-PLN was effective to improve frankfurter-type sausages shelf life. Therefore, these ingredients could be useful for frankfurter-type sausages production as nitrite replacers.
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Affiliation(s)
- Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran.
| | - Javad Hesari
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Milad Yaghoubi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science and Technology, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Abolfazl Alirezalu
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, Ourense 32900, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, Ourense 32900, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
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Pourashouri P, Shabanpour B, Kordjazi M, Jamshidi A. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4474-4482. [PMID: 32399983 DOI: 10.1002/jsfa.10488] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 04/01/2020] [Accepted: 05/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Silver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil-in-water emulsion (E), gelled oil-in-water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg-1 ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated. RESULTS Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms. The incorporation of green tea showed no significant differences in preventing oxidation in related samples. Gelled-emulsified fish oil had better textural properties, including hardness and decreased springiness of the sausages. The G and E sausages showed higher values of lightness (L* ) than the control did. Emulsification had no significant effect on total viable count. Panelists could not distinguish between samples incorporated with fish oil whether in emulsified, gelled-emulsified, or control. Gelled-emulsified treatments were awarded higher scores by panelists for all of the sensory attributes (P < 0.05). Eicosapentaenoic acid and docosahexaenoic acid quantities significantly increased from control (0.48 mg g-1 and 0.46 mg g-1 sample respectively) to the enriched batches (>1.50 mg g-1 sample). The lowest ratio of ω6 to ω3 in batches was observed for gelled-emulsified samples. CONCLUSION Overall, the addition of free fish oil affected the properties of the sausages. The gelled-emulsified treatment was a suitable fish oil delivery system in fish sausages, which maintained sensory properties during refrigerated storage.
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Affiliation(s)
- Parastoo Pourashouri
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Bahareh Shabanpour
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Moazameh Kordjazi
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Aniseh Jamshidi
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E. Foods 2020; 9:foods9060798. [PMID: 32560498 PMCID: PMC7353491 DOI: 10.3390/foods9060798] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 11/25/2022] Open
Abstract
The present study was carried out to investigate the effect of dietary vitamin E on growth performance, cellular immunity, carcass characteristics, and meat quality in geese. Sixty-four one-day-old male geese were selected from 1200 goose chicks with the same average body weight (92.5 ± 2.5 g) and subjected to two treatments (basal diet or control and basal diet plus 120 mg/kg vitamin E supplement) with 4 replicates (8 geese per replicate) for 8 weeks. After slaughter, goose meat was aerobically packed in polyethylene packages and stored at 4 °C for 9 days. The results showed that vitamin E supplementation improved the growth performance, carcass yield percentage, and immune response of goose (p < 0.05). The addition of vitamin E in the diet significantly increased the protein and fat content of goose meat but decreased the moisture and ash content with respect to those obtained from the control diet. During storage, meat from the vitamin E treatment showed higher phenolic content and lower thiobarbituric acid reactive substances (TBARSs) and total volatile nitrogen (TVB-N) values than those from the control treatment. Vitamin E supplementation increased the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in goose meat. However, goose meat supplemented with vitamin E displayed a significantly (p < 0.05) higher PUFA/SFA ratio than those of the control group. Based on the results, it was concluded that vitamin E could be used to improve the growth performance of goose, the meat composition in terms of the protein and fat content, the nutritional value in terms of the fatty acid composition, and the shelf life.
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Kalogianni AI, Lazou T, Bossis I, Gelasakis AI. Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods 2020; 9:E794. [PMID: 32560249 PMCID: PMC7353591 DOI: 10.3390/foods9060794] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/06/2020] [Accepted: 06/12/2020] [Indexed: 12/19/2022] Open
Abstract
Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.
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Affiliation(s)
- Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin—Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Ioannis Bossis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
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Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.010] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Jaberi R, Kaban G, Kaya M. The effect of barberry (
Berberis vulgaris
L.) extract on the physicochemical properties, sensory characteristics, and volatile compounds of chicken frankfurters. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14501] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Rahimeh Jaberi
- Faculty of Agriculture, Department of Food Engineering Atatürk University Erzurum Turkey
| | - Güzin Kaban
- Faculty of Agriculture, Department of Food Engineering Atatürk University Erzurum Turkey
| | - Mükerrem Kaya
- Faculty of Agriculture, Department of Food Engineering Atatürk University Erzurum Turkey
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Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn ( Crataegus spp.) Fruits Species for Potential Use in Food Applications. Foods 2020; 9:foods9040436. [PMID: 32260449 PMCID: PMC7230283 DOI: 10.3390/foods9040436] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 03/27/2020] [Accepted: 04/01/2020] [Indexed: 12/05/2022] Open
Abstract
Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (Crataegus spp.) collected from different regions of Iran were investigated. According to findings, the total phenols, total flavonoid content, and antioxidant activity were in the range of 21.19–69.12 mg gallic acid equivalent (GAE)/g dry weight (dw), 2.44–6.08 mg quercetin equivalent (QUE)/g dw and 0.32–1.84 mmol Fe++/g dw, respectively. Hyperoside (0.87–2.94 mg/g dw), chlorogenic acid (0.06–1.16 mg/g dw), and isoquercetin (0.24–1.59 mg/g dw) were found to be the most abundant phenolic compounds in the extracts of hawthorn fruits. The considerable variations in the antioxidant activity and phenolic compounds of hawthorn species were demonstrated by our results. Hence, the evaluation of hawthorn genetic resources could supply precious data for screening genotypes with high bioactive contents for producing natural antioxidants and other phytochemical compounds valuable for food and pharma industries.
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Quan TH, Benjakul S, Hozzein WN. Quality and storage stability of fish tofu as affected by duck albumen hydrolysate-epigalocatechin gallate conjugate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108927] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Supercritical impregnation of olive leaf extract to obtain bioactive films effective in cherry tomato preservation. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100338] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Res Int 2019; 120:839-850. [DOI: 10.1016/j.foodres.2018.11.048] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 11/20/2018] [Accepted: 11/24/2018] [Indexed: 12/21/2022]
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36
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Characterization of olive leaf extract polyphenols loaded by supercritical solvent impregnation into PET/PP food packaging films. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.06.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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