1
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Jung Y, Oh S, Kim D, Lee S, Lee HJ, Shin DJ, Choo HJ, Jo C, Nam KC, Lee JH, Jang A. Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken. Poult Sci 2024; 103:103583. [PMID: 38471231 PMCID: PMC11067767 DOI: 10.1016/j.psj.2024.103583] [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: 11/23/2023] [Revised: 02/16/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-term thawing (48 h, LT), cinnamon powder added into 'LT' as marinade (0.03%, CM) or incorporated into the batter (1.35%, CB), and long-term thawing with cinnamon powder incorporated both in the marinade and batter (0.03% + 1.35%, CMB). The crude fat content was significantly higher in the CT and CMB than that of the CB. The CM, CB, and CMB showed significantly lower levels of 2-thiobarbituric acid reactive substance compared with the CT and LT. The predominant fatty acids in all treatments were C18:1n9, C18:2n6, and C16:0. The LT displayed lower total unsaturated fatty acid content than the CT (P < 0.05). The CM effectively decreased lipid oxidative volatiles, such as 1-octanol, 1-octen-3-ol, and 2-octen-1-ol, (E), in the LT (P < 0.05). Both the CM and CB showed an inclination to increase specific pyrazines associated with pleasant notes compared with the LT, and showed higher levels of pyrazines, such as pyrazine, 2-ethyl-6-methyl-, and pyrazine, 3-ethyl-2,5-dimethyl-, than those of the CMB (P < 0.05). The CM contained higher levels of 2,3-butanedione when compared with the other groups (P < 0.05). Multivariate analysis demonstrated that cinnamon had an effect in discriminating the treatment groups with cinnamon addition from both the CT and LT, whereas the CM, CB, and CMB formed distinct clusters. The CM and CMB received significantly higher aroma scores from panelists in comparison to the other groups. These findings suggest that the CM (0.03% cinnamon powder) can be used to enhance the aroma in fried WRMD1 drumsticks by reducing or masking the off-flavor volatiles associated with long-term thawing.
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Affiliation(s)
- Yousung Jung
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Soomin Oh
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sangrok Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jeong Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hyo-Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Jun-Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
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2
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Hashemi M, Aminzare M, Hassanzadazar H, Roohinejad S, Tahergorabi R, Bekhit AEA. Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes. Food Sci Nutr 2023; 11:7855-7869. [PMID: 38107107 PMCID: PMC10724608 DOI: 10.1002/fsn3.3702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/29/2023] [Accepted: 09/08/2023] [Indexed: 12/19/2023] Open
Abstract
In present study, sodium alginate biodegradable films containing different concentrations of resveratrol (RES: 0.002% and 0.004%) or thymol (THY: 0.5% and 1%) and their combinations were prepared, and evaluated for their effects on spoilage-related microbial profile, lipid oxidation, sensory properties, and protective effects against Listeria monocytogenes in beef mortadella sausage during 40 days storage at 4°C. The release rate of phenolic compounds was determined by the Folin-Ciocalteu test. To assess the shelf life of the product, changes in total viable count (TVC), lactic acid bacteria count (LAB), psychrotrophic bacteria count (PTC), pH levels, thiobarbituric acid reactive substances (TBARS) levels, and sensory characteristics (taste, color, odor, and overall acceptability) were evaluated. For the sensory evaluation, a panel of 70 semi-trained judges was selected according to their initial performance. Samples wrapped with sodium alginate films containing 1% THY (alone or combined with different concentrations of RES) exhibited lower bacterial counts compared to other experimental groups at the end of the storage period (6.01-6.35 vs. 6.71-8.17 log10 CFU/g for TVC, 5.37-5.83 vs. 6.07-7.11 log10 CFU/g for LAB, 5.08-5.18 vs. 5.40-7.23 log10 CFU/g for PTC, and 6.53-6.92 vs. 7.23-9.01 log10 CFU/g for inoculated L. monocytogenes). Sodium alginate films containing the combination of 0.004% RES and different concentrations of THY showed higher antioxidant effects than other experimental groups (TBARS values of 1.68-1.99 vs. 2.23-3.80 mg MDA/kg sample). The sodium alginate film containing 0.004% RES + 1% THY exhibited the highest antimicrobial and antioxidant activities and highest sensory scores among all treatments. These findings highlight the potential application of the sodium alginate film containing a combination of RES and THY as an active packaging material with natural preservatives in the meat products industry. This application can effectively extend the shelf life and enhance the microbial safety of clean-label cooked sausages during refrigerated storage.
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Affiliation(s)
- Mahsa Hashemi
- Student Research Committee, Department of Food Safety and Hygiene, School of Public HealthZanjan University of Medical SciencesZanjanIran
| | - Majid Aminzare
- Department of Food Safety and Hygiene, School of Public HealthZanjan University of Medical SciencesZanjanIran
| | - Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public HealthZanjan University of Medical SciencesZanjanIran
| | - Shahin Roohinejad
- Division of Food and Nutrition, Burn and Wound Healing Research CenterShiraz University of Medical SciencesShirazIran
| | - Reza Tahergorabi
- Food and Nutritional Sciences ProgramNorth Carolina Agricultural and Technical State UniversityGreensboroNorth CarolinaUSA
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3
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Mehraie A, Khanzadi S, Hashemi M, Azizzadeh M. New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp ( Litopenaeus vannamei) against chemical, microbial and sensory changes. Food Chem X 2023; 19:100801. [PMID: 37780336 PMCID: PMC10534186 DOI: 10.1016/j.fochx.2023.100801] [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: 04/25/2023] [Revised: 07/02/2023] [Accepted: 07/15/2023] [Indexed: 10/03/2023] Open
Abstract
In this study, the effect of chitosan coating containing emulsion and nanoemulsion of Hyssopus officinalis essential oil (EO) on the chemical, microbiological and sensory characteristics of shrimp (Litopenaeus vannamei) was investigated. The minimum value of TVB-N (Total volatile basic nitrogen), TBARS (Thiobarbituric acid reactive substances), PV (peroxide value), TMA-N (Trimethylamine-nitrogen) and FFA (Free fatty acids) after 12 days were shown in NE + HEO 1% (coating containing chitosan with nanoemulsion of EO) with 20.53 mg N/100 g, 0.5 µg/kg, 0.88 MAQ peroxide/kg, 1.3 mg/100 g and 12.16 mg 100% of oleic acid, respectively. Also, minimum value of pH after 12 days was related to the CE + HEO 1% (coating containing chitosan with emulsion of EO) with 7.60. The minimum value of psychrophilic and mesophilic microbial count after 12 days were shown in NE + HEO 1%, 4.40 ± 0.36 and 4.03 ± 0.06 cfu/g, respectively. The best score of sensory evaluation was observed in the NE-HEO 1% treatment. As a result, the edible coating containing chitosan-based nanoemulsion could be effective to the preservation of shrimp's microbiological, chemical, and sensory characteristics.
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Affiliation(s)
- Abbas Mehraie
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Saied Khanzadi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Science, Mashhad, Iran
| | - Mohammad Azizzadeh
- Department of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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4
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Cao Y, Song Z, Dong C, Yu Q, Han L. Chitosan coating with grape peel extract: A promising coating to enhance the freeze-thaw stability of beef. Meat Sci 2023; 204:109262. [PMID: 37356417 DOI: 10.1016/j.meatsci.2023.109262] [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: 03/26/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 06/27/2023]
Abstract
This study investigated the effect of chitosan coating with grape peel extracts (CH + GPE) on the physiochemical properties, protein and lipid oxidation, microstructure, and bacterial community diversity of beef during freeze-thaw (F-T) cycles. The results indicated that the CH + GPE groups had lower pH values, total aerobic count, total volatile base nitrogen, and thiobarbituric acid reactive substance values and better protection against color, water holding capacity, and sensory quality after five F-T cycles. The CH + GPE coating effectively inhibited beef microstructure destruction during the F-T cycles. High-throughput sequencing analysis revealed that the CH + GPE coating contributed to a decline in the bacterial diversity of beef and inhibited the growth of pathogenic bacteria. Interestingly, the CH + GPE coating affected the correlation between quality parameters and bacteria in beef. Consequently, the CH + GPE coating can be used as a novel packaging for preventing the loss of frozen meat quality due to temperature fluctuations.
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Affiliation(s)
- Yinjuan Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Chunjuan Dong
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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5
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
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Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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6
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Hu R, Zhang M, Jiang Q, Law CL. A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality. Meat Sci 2023; 198:109084. [PMID: 36599205 DOI: 10.1016/j.meatsci.2022.109084] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 12/18/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork were compared to fresh, air thawing (AT), infrared thawing (IRT), microwave thawing (MWT). The IR + MWT took only about 11.81 min of the thawing time compared to AT 66.5 min, and the Raman spectroscopy and Low-field nuclear magnetic resonance (LF-NMR) results showed that the IR + MWT maintained better protein secondary structure composition and moisture state compared to MWT and IRT. In terms of thawing losses, IR + MWT had the lowest loss 1.92%. In terms of texture, IR + MWT had the least effect on the post-thawing textural properties and increased the springiness of the meat. Scanning electron microscopy results also showed that there was reduced damage to the muscle structure with IR + MWT. Regarding the odor of the meat after thawing, IR + MWT retained the odor better and was closer to the fresh sample. Therefore, IR + MWT can be used to enhance the thawing rate to protect the quality of the thawed pork.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, 43500 Semenyih, Selangor, Malaysia
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7
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Plaskova A, Mlcek J. New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Front Nutr 2023; 10:1118761. [PMID: 37057062 PMCID: PMC10086256 DOI: 10.3389/fnut.2023.1118761] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.
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Affiliation(s)
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czechia
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8
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Martínez E, Pardo JE, Álvarez-Ortí M, Rabadán A, Pardo-Giménez A, Alvarruiz A. Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods 2023; 12:foods12040828. [PMID: 36832903 PMCID: PMC9956160 DOI: 10.3390/foods12040828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/17/2023] [Accepted: 02/06/2023] [Indexed: 02/17/2023] Open
Abstract
Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate 'chorizos' by replacing the pork fat with emulsified seed oils from seeds (50%, 75%, and 100%). Commercial seeds (chia and poppy) and other seeds considered wastes from the agri-food industry (melon and pumpkin) were evaluated. Physical parameters, nutritional composition, fatty acid profile, and consumer evaluation were analyzed. The reformulated chorizos presented a softer texture but a better fatty acid profile due to their decrease in saturated fatty acids and their increase in linoleic and linolenic fatty acids. Regarding consumer evaluation, all the batches were positively evaluated in all the parameters studied.
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Affiliation(s)
- Elena Martínez
- Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
- Correspondence:
| | - José Emilio Pardo
- Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
| | - Manuel Álvarez-Ortí
- Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
| | - Adrián Rabadán
- Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
| | - Arturo Pardo-Giménez
- Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), C/Peñicas, s/n, Quintanar del Rey, 16220 Cuenca, Spain
| | - Andrés Alvarruiz
- Escuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
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9
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Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02934-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
AbstractIn this study, bionanocomposite coating solutions were created using polyvinyl alcohol (PVA) and chitosan (Cs), with different concentrations of cinnamon essential oil in nanoemulsion (n-CEO; 0%, 5%, 10%, and 20%) and TiO2 nanoparticles (TiO2-NPs). The bionanocomposite was characterized using Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy with EDX, and mechanical and barrier property assessment. Additionally, antimicrobial and antioxidant properties and total phenols were evaluated. Generally, mechanical and barrier properties were enhanced with increasing n-CEO concentrations with a favorable distribution in film matrix. Moreover, total phenols, antioxidant, and antimicrobial activities were also enhanced a broader inhibition pattern against A. flavus, gram-positive, and gram-negative bacteria. The influence of n-CEO and TiO2-NPs blended into bionanocomposite on preservation of fresh chicken breast fillets during 21 days of refrigeration was evaluated. Added n-CEO concentration, especially 20%, and TiO2-NPs enhanced antimicrobial properties and extended preservation time up to 14 days compared to uncoated samples. Furthermore, weight loss was decreased during storage of coated samples. Thus, PVA/Cs/TiO2–NPs with n-CEO bionanocomposites may be useful as a coating for chicken breast fillets to control microbial growth and reduce weight loss during cold storage.
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10
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Kanita GJR, Chin KB. Evaluation of Product Quality of Chicken Sausages with Added Cinnamon (Cinnamomum cassia) and Mushroom (Pleurotus sajur‐caju) Powders at Various Concentrations. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
| | - Koo Bok Chin
- Department of Animal Science Chonnam National University Gwangju South Korea
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11
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Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Hu R, Zhang M, Mujumdar AS. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality. Meat Sci 2022; 189:108811. [PMID: 35398771 DOI: 10.1016/j.meatsci.2022.108811] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 02/07/2023]
Abstract
The effect of thermal treatment using infrared and microwave fields on freezing of pork loin was investigated. Several infrared and microwave treatment protocols were designed and tested to determine the thawing losses is each case to identify the most suitable one which yielded the best quality. In addition, the state of moisture in the meat, cooking loss, texture, color, pH, Thiobarbituric acid-reactive substances (TBARS), and other indicators were also evaluated. The results show that both microwave and infrared pre-dehydration can reduce the thawing loss of pork loin; the minimum loss is only about 1.7% using microwave 50 W intensity of 1.92 W/g of wet pork. Pre-dehydration also reduced the hardness of all samples and increased springiness, cohesiveness, and resilience. It is noteworthy that pretreatment did not damage the color. Based on the results of this study it is concluded that thermal pretreatment using microwave or infrared fields of appropriate strength prior to freezing can yield good quality frozen pork meat.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
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13
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Boeira CP, Flores DCB, Alves JDS, Moura MRD, Melo PTS, Rolim CMB, Nogueira-Librelotto DR, Rosa CSD. Effect of corn stigma extract on physical and antioxidant properties of biodegradable and edible gelatin and corn starch films. Int J Biol Macromol 2022; 208:698-706. [PMID: 35351551 DOI: 10.1016/j.ijbiomac.2022.03.164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 11/05/2022]
Abstract
The development of bio-based food packaging with antioxidant properties is an important research topic and has gained prominence these days. In this study, bioactive films were developed based gelatin-corn starch (GCS) incorporated with corn stigma extract (CSE) at different concentrations (15% and 25%; w/v). In preliminary tests, the extract maintained cell viability above 90% indicating that it is safe for application as an active ingredient. Insertion of the extract did not influence the thickness of the films but caused a slight change in optical properties. Scanning electron microscopy (SEM) analysis revealed interactions between the extract's bioactive compounds with gelatin and corn starch compounds, which may have improved the mechanical properties (elongation at break, Young's modulus). The addition of 25% corn stigma extract increased the contact angle, giving the film a hydrophobic character. Furthermore, at this concentration, a 15% reduction in water vapor permeability was observed. The elaborated films showed complete biodegradability before the tenth day of the study. It can be inferred that the films with corn stigma extract have good antioxidant properties, indicating that they can be used as an ingredient for food packaging.
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Affiliation(s)
- Caroline Pagnossim Boeira
- Department of Food Science and Technology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil.
| | | | - Jamila Dos Santos Alves
- Department of Food Science and Technology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Márcia Regina de Moura
- Hybrid Composites and Nanocomposites Group, Department of Physics and Chemistry, Universidade Estadual Paulista (UNESP), Ilha Solteira, SP, Brazil
| | - Pamela Thais Sousa Melo
- Hybrid Composites and Nanocomposites Group, Department of Physics and Chemistry, Universidade Estadual Paulista (UNESP), Ilha Solteira, SP, Brazil
| | - Clarice Madalena Bueno Rolim
- Department of Industrial Pharmacy, Health Sciences Center, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | | | - Claudia Severo da Rosa
- Department of Food Science and Technology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
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Aminzare M, Hashemi M, Afshari A, Mokhtari M, Noori SMA. Impact of microencapsulated
Ziziphora tenuior
essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage. Food Sci Nutr 2022; 10:3424-3435. [PMID: 36249980 PMCID: PMC9548366 DOI: 10.1002/fsn3.2943] [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: 11/17/2021] [Revised: 04/01/2022] [Accepted: 04/30/2022] [Indexed: 12/03/2022] Open
Abstract
The aim of the current study was to investigate the suitability of Ziziphora tenuior essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the chemical and microbial qualities of cooked beef sausage. In this study, modified starch was used for encapsulation of essential oil, and subsequently, 0.5% ZEO and 1% orange fiber were used for preparing cooked beef sausages during 60 days of storage at 4°C. To assess the microbial quality of samples, total viable count (TVC), psychrophilic count (PSY), and lactic acid bacteria (LAB) were analyzed. Furthermore, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were tested to examine lipid oxidation. The most components of ZEO were pulegone (47.12%), isomenthone (14.57%), and 1,8‐cineole (12.84%) according to GC–MS analysis. The reducing power, DPPH radical scavenging activity, MIC, and MBC of ZEO were 16.44 (EC50), 8.36 (IC50), 0.625–2.5, and 1.25–5 mg/ml, respectively. Moreover, sausage containing 0.5% microencapsulated ZEO in combination with 1% orange fiber showed the best results with the following values (p ≤ .05): TVC (3.69 log CFU/g), PSY (3.51 log CFU/g), LAB (3.1 log CFU/g), PV (10.41 meq/kg lipid), and TBARS (3.1 mg MDA/kg). This is due to the antimicrobial and antioxidant properties of microencapsulated essential oil. Therefore, the results of the present study can be applied in the meat industries as a new natural preservation method.
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Affiliation(s)
- Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health Zanjan University of Medical Sciences Zanjan Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center Mashhad University of Medical Sciences Mashhad Iran
- Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Asma Afshari
- Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Mohammad Hossein Mokhtari
- Department of Food and Drug Control, School of Pharmacy Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran
| | - Seyyed Mohammad Ali Noori
- Toxicology Research Center, Medical Basic Sciences Research Institute Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran
- Department of Nutrition, School of Allied Medical Sciences Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran
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15
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Mantzourani I, Daoutidou M, Dasenaki M, Nikolaou A, Alexopoulos A, Terpou A, Thomaidis N, Plessas S. Plant Extract and Essential Oil Application against Food-Borne Pathogens in Raw Pork Meat. Foods 2022; 11:foods11060861. [PMID: 35327283 PMCID: PMC8955163 DOI: 10.3390/foods11060861] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 02/06/2023] Open
Abstract
Herbal and plant extracts are being applied for a wide range of foods against different types of food-borne pathogens. In the present study, ethanolic and aqueous extracts (2% w/v) from cranberry (Vaccinium macrocarpon) and pomegranate (Punica granatum L.) plants were applied alone or in combination with two essential oils (thyme and oregano in a concentration of 0.150 μg/g) in pork meatballs and their antimicrobial activity was estimated. The extracts exhibited promising results (aqueous and ethanolic extracts of pomegranate and cranberry in a food-compatible concentration of 2% w/v) were applied to raw pork meatball production and their antimicrobial activity was recorded versus Enterobacteriaceae, total mesophilic bacteria, yeasts/molds, Staphylococcus spp., Pseudomonas spp. and lactic acid bacteria (LAB). The outcome demonstrated that meatballs containing aqueous extracts of pomegranate were more resistant to spoilage compared to all the other samples since they were preserved for more days. The chemical profiles of plant extracts were determined through LC-QTOF/MS and the chemical composition of the essential oils applied was determined with the use of GC/MS in order to identify the substances involved in the observed antimicrobial activity. Phenolic acids (quinic acid, chlorogenic acid), monoterpenes (p-cymene, carvacrol, thymol, limonene), organic acids (citric acid) and phenols were the main constituents found in the plant extracts and essential oils applied. These extracts of plant origin could be used as natural preservatives in meat products, even in low concentrations.
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Affiliation(s)
- Ioanna Mantzourani
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece; (M.D.); (A.N.); (S.P.)
- Correspondence: ; Tel.: +30-255-204-1155
| | - Maria Daoutidou
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece; (M.D.); (A.N.); (S.P.)
| | - Marilena Dasenaki
- Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (M.D.); (N.T.)
| | - Anastasios Nikolaou
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece; (M.D.); (A.N.); (S.P.)
| | - Athanasios Alexopoulos
- Laboratory of Microbiology, Biotechnology & Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece;
| | - Antonia Terpou
- Department of Agricultural Development, Agri-food, and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, GR-34400 Psachna, Greece;
| | - Nikolaos Thomaidis
- Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (M.D.); (N.T.)
| | - Stavros Plessas
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece; (M.D.); (A.N.); (S.P.)
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16
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Difonzo G, Totaro MP, Caponio F, Pasqualone A, Summo C. Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages. Foods 2022; 11:foods11030451. [PMID: 35159601 PMCID: PMC8834353 DOI: 10.3390/foods11030451] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 02/08/2023] Open
Abstract
Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.
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17
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Rossi C, Maggio F, Casaccia M, Chaves‐López C, Valbonetti L, Serio A, Paparella A. Comparing the effectiveness of
Cinnamomum zeylanicum
essential oil and two common household sanitizers to reduce lettuce microbiota and prevent
Salmonella enterica
recontamination. J Food Saf 2022. [DOI: 10.1111/jfs.12963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Francesca Maggio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Manila Casaccia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Clemencia Chaves‐López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Luca Valbonetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
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18
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Effect of pepper ( Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:179-191. [PMID: 35068562 PMCID: PMC8758852 DOI: 10.1007/s13197-021-04998-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2021] [Accepted: 01/22/2021] [Indexed: 01/03/2023]
Abstract
In this paper, the components of Zanthoxylum bungeanum Maxim. essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty was evaluated. Furthermore, kinetics models were employed to calculate the lipid oxidation induction period and microbial growth lag time. GC-MS analysis revealed that the major chemical components in ZBMEO included linalool, limonene, and sabinene. Results of the storage experiment indicated that ZBMEO had a good inhibition effect on lipid and protein oxidation, microbial growth, and formation of TVB-N, as well as slowed down the rate of change in color and pH during the 12 days storage time of rabbit meat. The models showed that adding ZBMEO could delay the lipid oxidation induction period, and extend the microbial growth lag time. Overall data showed that ZBMEO is a promising natural additive to maintain the quality of rabbit meat patty.
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19
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Gutiérrez-del-Río I, López-Ibáñez S, Magadán-Corpas P, Fernández-Calleja L, Pérez-Valero Á, Tuñón-Granda M, Miguélez EM, Villar CJ, Lombó F. Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation. Antioxidants (Basel) 2021; 10:1264. [PMID: 34439512 PMCID: PMC8389302 DOI: 10.3390/antiox10081264] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/22/2021] [Accepted: 07/26/2021] [Indexed: 01/13/2023] Open
Abstract
Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.
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Affiliation(s)
- Ignacio Gutiérrez-del-Río
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Sara López-Ibáñez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Patricia Magadán-Corpas
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Luis Fernández-Calleja
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Álvaro Pérez-Valero
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Mateo Tuñón-Granda
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Elisa M. Miguélez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Claudio J. Villar
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
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20
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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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21
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Ahmed Khan R, van Vuuren SF. Essential oil combinations against Clostridium perfringens and Clostridium septicum - the causative agents of gas gangrene. J Appl Microbiol 2021; 131:1177-1192. [PMID: 33555103 DOI: 10.1111/jam.15029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 01/25/2021] [Accepted: 02/03/2021] [Indexed: 01/22/2023]
Abstract
AIMS The inhibitory and bactericidal effect of a wide range of essential oils, and their selected combinations against two pathogens (Clostridium perfringens and Clostridium septicum), the causative pathogens of gas gangrenous infections were investigated. Fractional inhibitory indices were also calculated to determine the interactions. METHODS AND RESULTS The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) assays were used to determine the efficacy of the essential oils. Santalum austrocaledonicum demonstrated the highest activity inhibiting both Clostridial pathogens at the lowest concentration of 0·02 mg ml-1 . Santalum austrocaledonicum combined with Cymbopogon martinii had the strongest inhibition against C. perfringens (MIC 0·02 mg ml-1 ) and C. septicum (MIC 0·01 mg ml-1 ). Selected combinations demonstrated synergy (ΣFIC ≤ 0·50) in combination against both pathogens tested. Antagonism was also observed in many combinations. CONCLUSIONS Selected essential oils, when studied either individually or in combination, have high inhibitory and bactericidal effects against both Clostridial strains. Nine combinations have proven to be synergistic with 23 combinations additive; 96 indifferent and 77 having an antagonistic effect against the pathogenic strains. Some combinations demonstrated extreme antagonism and as such, careful consideration needs to be given to essential oil selection against these pathogens. SIGNIFICANT IMPACT OF THE STUDY Very few essential oils have been antimicrobially screened (MIC and MBC) against Clostridial strains and furthermore, the efficacies in combination are not known.
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Affiliation(s)
- R Ahmed Khan
- Department of Pharmacy and Pharmacology, Faculty of Health Sciences, University of Witwatersrand, Johannesburg, South Africa
| | - S F van Vuuren
- Department of Pharmacy and Pharmacology, Faculty of Health Sciences, University of Witwatersrand, Johannesburg, South Africa
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22
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Guo Z, Ge X, Yang L, Ma G, Ma J, Yu QL, Han L. Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure. ULTRASONICS SONOCHEMISTRY 2021; 70:105345. [PMID: 32932225 PMCID: PMC7786592 DOI: 10.1016/j.ultsonch.2020.105345] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/21/2020] [Accepted: 09/05/2020] [Indexed: 05/04/2023]
Abstract
The objective of this study was to assess the effects of ultrasound-assisted thawing (UAT) on the quality of longissimus dorsi muscles from white yak meat (WYM). Ultrasonic power levels of 0, 200, 400, and 600 W (frequency of 20 kHz) were used to assist thawing. The thawing rate, meat quality, nutrient substances, volatile compounds, and microstructure of the WYM were determined. The results showed that ultrasonic thawing treatment reduced thawing times by 30.95-64.28% compared to control. The meat quality results revealed that the thawing loss, cooking loss, L* and b* values, and pH values decreased significantly while the a* value and cutting force increased significantly (P < 0.05) at the lower 400 W power level compared with the control. In addition, the free amino acid (FAA), mineral, and vitamin (especially water-soluble vitamins) contents were significantly (P < 0.05) increased with the ultrasound treatment. UAT significantly (P < 0.05) increased the content of volatile compounds, an effect that was highest in the UAT-400 W group. Partial least squares discrimination analysis (PLS-DA) showed that 2,4-heptadienal was critical in distinguishing the UAT groups from the control. When the ultrasonic power was lower than 400 W, the muscle cell area was significantly (P < 0.05) increased but decreased when higher power was used. Therefore, UAT improves the thawing efficiency and quality of frozen WYM, particularly at a power level of 400 W, and these findings have potential applications in the meat industry.
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Affiliation(s)
- Zonglin Guo
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lihua Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Guoyuan Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jibing Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qun-Li Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
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23
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Mohammadpourfard I, Khanjari A, Akhonzadeh Basti A, Herrero‐Latorre C, Shariatifar N, Hosseini H. Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite. Food Sci Nutr 2021; 9:345-356. [PMID: 33473297 PMCID: PMC7802548 DOI: 10.1002/fsn3.2000] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 12/20/2022] Open
Abstract
In this study, the effects of different concentrations of thymol and astaxanthin on control of Clostridium perfringenes and also microbial, chemical, and organoleptic properties of common and probiotic beef cooked sausages containing two levels of nitrite during storage at refrigerated condition during 45 days were evaluated. Based on findings, control group had significantly higher total volatile base nitrogen (TVB-N) than nitrite-, thymol-, and astaxanthin-treated samples. At the end of the storage time in control, thiobarbituric acid reactive substances (TBARS) value reached 1.96 mg/kg, while the values for treated samples remained lower than 1.63 mg/kg. Final count of lactic acid bacteria decreased approximately 1.67-3.79 log CFU/g in treated samples compared with the control group (p < .05). A reduction between 1.46 and 2.46 log CFU/g in C. perfringenes count was recorded for the treated samples in comparison with control group after 45 days of storage.
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Affiliation(s)
- Issa Mohammadpourfard
- Department of Food Hygiene and Quality ControlFaculty of Veterinary MedicineUniversity of TehranTehranIran
- IAQBUS‐Institute of Research on Chemical and Biological AnalysisDpto. Química AnalíticaNutrición y BromatologíaFacultad de CienciasUniversidade de Santiago de CompostelaLugoSpain
| | - Ali Khanjari
- Department of Food Hygiene and Quality ControlFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Afshin Akhonzadeh Basti
- Department of Food Hygiene and Quality ControlFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Carlos Herrero‐Latorre
- IAQBUS‐Institute of Research on Chemical and Biological AnalysisDpto. Química AnalíticaNutrición y BromatologíaFacultad de CienciasUniversidade de Santiago de CompostelaLugoSpain
| | - Nabi Shariatifar
- Department of Food Safety and HygieneSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Hedayat Hosseini
- Department of Food Science and TechnologyNational Nutrition and Food Technology Research InstituteFaculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
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24
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Pateiro M, Munekata PES, Sant'Ana AS, Domínguez R, Rodríguez-Lázaro D, Lorenzo JM. Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products. Int J Food Microbiol 2020; 337:108966. [PMID: 33202297 DOI: 10.1016/j.ijfoodmicro.2020.108966] [Citation(s) in RCA: 114] [Impact Index Per Article: 28.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 01/27/2023]
Abstract
Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the growth of microorganisms. Although EOs are natural products, their quality must be evaluated before being used, allowing to grant the Generally Recognized as Safe (GRAS) classification. The bioactive compounds (BAC) present in their composition are linked to their activity, being the concentration and the quality of these compounds very important characteristics. Therefore, a single mechanism of action cannot be attributed to them. Extraction technique plays an important role, which has led to improve conventional techniques in favour of green emerging technologies that allow to preserve better target bioactive components, operating at lower temperatures and avoiding as much as possible the use of solvents, with more sustainable processing and reduced energy use and environmental pollution. Once extracted, these compounds display greater inhibition of gram-positive than gram-negative bacteria. Membrane disruption is the main mechanism of action involved. Their intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - David Rodríguez-Lázaro
- Microbiology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa 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.
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Wang B, Sui J, Yu B, Yuan C, Guo L, Abd El-Aty AM, Cui B. Physicochemical properties and antibacterial activity of corn starch-based films incorporated with Zanthoxylum bungeanum essential oil. Carbohydr Polym 2020; 254:117314. [PMID: 33357877 DOI: 10.1016/j.carbpol.2020.117314] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 10/21/2020] [Accepted: 10/22/2020] [Indexed: 12/18/2022]
Abstract
Herein, corn starch-based films were prepared by casting method and different concentrations of Zanthoxylum bungeanum essential oil (ZYO) were added to evaluate the morphological, optical, mechanical, and barrier properties of the resultant films. Additionally, structural analysis was carried out via atomic force microscopy and the antibacterial activities against Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes were assessed. We found that the elongation at break was significantly increased (P < 0.05), whereas tensile strength, moisture content, solubility in water, and water vapor permeability rate were significantly decreased (P < 0.05) in films incorporated with ZYO compared with oil-free films. Furthermore, incorporation of ZYO increased the opacity and decreased the gloss of films. Incorporation of ZYO appears to increase the surface roughness and the antibacterial activity of the films. In sum, ZYO can potentially be used in food packaging, particularly food intended to be protected from light and susceptible to spoilage by microorganisms.
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Affiliation(s)
- Bin Wang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Jie Sui
- Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211-Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
| | - Bo Cui
- Department of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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Munekata PES, Gullón B, Pateiro M, Tomasevic I, Domínguez R, Lorenzo JM. Natural Antioxidants from Seeds and Their Application in Meat Products. Antioxidants (Basel) 2020; 9:E815. [PMID: 32883005 PMCID: PMC7555033 DOI: 10.3390/antiox9090815] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/30/2022] Open
Abstract
The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (B.G.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, Nemanjina 6, University of Belgrade, 11080 Belgrade, Serbia;
| | - Ruben Domínguez
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (B.G.); (R.D.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Guo Y, Huang J, Chen Y, Hou Q, Huang M. Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken. Poult Sci 2020; 99:1598-1605. [PMID: 32111326 PMCID: PMC7587907 DOI: 10.1016/j.psj.2019.11.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 11/10/2019] [Accepted: 11/10/2019] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to screen out the appropriate concentration of grape seed extract solution and study the effects of grape seed extract combined with modified atmosphere packaging on the physical and chemical properties of roasted chicken during storage at 4°C. Samples were stored in 3 different packages: A (air packaging), M (modified atmosphere packaging, CO2/N2 = 40%/60%), and P (0.5% grape seed extract solution treatment combined with modified atmosphere packaging, CO2/N2 = 40%/60%). Microbiological analysis, pH, headspace composition, color, and lipid oxidation of roasted chicken were measured. The results showed that 0.5% is the suitable concentration of grape seed extract preservative for the storage of modified atmosphere packaged roast chicken. Compared with normal packaging (A) and single modified atmosphere packaging (M), 0.5% grape seed extract solution combined with modified atmosphere packaging (P) could effectively reduce the growth rate of total aerobic bacteria, Pseudomonas spp., mold, and yeast in roast chicken during low-temperature storage, reduce the lipid oxidation rate in roast chicken, and maintain the color stability of the product. This result could help the roast poultry processing industry to find more efficient ways to store and sell products.
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Affiliation(s)
- Yuchen Guo
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yuru Chen
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; Nanjing Huang Jiao Shou Food Science and Technology Co., Ltd, Nanjing, Jiangsu 210095, People's Republic of China
| | - Qin Hou
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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Li S, Zhou J, Wang Y, Teng A, Zhang K, Wu Z, Cheng S, Wang W. Physicochemical and Antimicrobial Properties of Hydroxypropyl Methylcellulose-Cinnamon Essential Oil Emulsion: Effects of Micro- and Nanodroplets. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0416] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractEmulsion is an efficient encapsulation tool for enhancing the functional properties of essential oils (EOs). Herein, two two-dimensional cinnamon essential oil emulsions (from micro- to nanoscales) were emulsified by hydroxypropyl methylcellulose, and their antimicrobial and physicochemical properties were investigated. For the models of Escherichia coli CGMCC 1.0907, Salmonella enterica subsp. Enterica serovar Typhi (CICC 10867), Staphylococcus aureus CGMCC 1.0089, and Listeria monocytogene CGMCC 1.9144, the minimum inhibitory concentration (MIC) of the nanoemulsion was 31.25 μL/mL compared to that of the microemulsion (62.5–125 μL/mL) and pure oil (125–250 μL/mL), indicating the superiority of nanoemulsion as an antibacterial agent. The results showed that the highest activity was seen in the gram-positive L. monocytogenes whereas the lowest was in the gram-negative S. enterica. The identified properties of HPMC (hydroxypropyl methylcellulose) provide the potential for emulsifying and enhancing essential oils in light industries, especially for food processing.
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Affiliation(s)
- Shuzhi Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin300457, China
| | - Jingyang Zhou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin300457, China
| | - Yanan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin300457, China
| | - Anguo Teng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin300457, China
| | - Kai Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin300457, China
| | - Zinan Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin300457, China
| | - Shan Cheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin300457, China
| | - Wenhang Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin300457, China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin300457, China
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