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Henrique JT, Biason MV, dos Santos Mendes P, Cardoso FAR, Leimann FV, Gonçalves OH, Bona E, de Oliveira A, Marques LLM, Fuchs RHB, Droval AA. Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential. Food Chem X 2024; 23:101627. [PMID: 39100244 PMCID: PMC11296006 DOI: 10.1016/j.fochx.2024.101627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 07/03/2024] [Accepted: 07/04/2024] [Indexed: 08/06/2024] Open
Abstract
The effects of adding cochineal carmine and annatto dyes in five mortadella formulations made with curcumin microcrystals were compared, and the preference was evaluated and described sensorially. Based on the optimized formulation obtained with color parameters, two formulations were elaborated: curcumin microcrystals and cochineal carmine were added. During 60 days, pH, objective color, water retention capacity, lipid oxidation, and texture profile analyses were performed. The results demonstrate the possibility of excluding sodium erythorbate from formulations containing curcumin microcrystals. There was no significant difference in lipid oxidation between the samples, presenting at the end of 60 days a value of 0.11 mg and 0.10 mg of MDA kg-1 for the two samples, respectively. There were also no significant differences between the two samples or the evaluated storage times, and the average values obtained for pH, WRC, objective color, and TPA were expected for this type of cooked meat sausage. In the presence of curcumin microcrystals, the synthetic antioxidant, sodium erythorbate, can be eliminated from the formulations, as it does not affect the physical-chemical parameters studied, such as pH, water retention capacity, color objective, and texture profile.
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Affiliation(s)
- Jacqueline Thomé Henrique
- Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Maria Victória Biason
- Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Poliana dos Santos Mendes
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Flávia Aparecida Reitz Cardoso
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
- Post-Graduation Program of Technological Innovations (PPGIT), Federal University of Technology - Paraná, Campo Mourão, 87301-005, Brazil
| | - Fernanda Vitória Leimann
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Odinei Hess Gonçalves
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Anielle de Oliveira
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Leila Larisa Medeiros Marques
- Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Renata Hernandez Barros Fuchs
- Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
| | - Adriana Aparecida Droval
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil
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Ertosun S, Aylanc V, Falcão SI, Vilas-Boas M. Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread. Antioxidants (Basel) 2023; 12:1691. [PMID: 37759993 PMCID: PMC10525282 DOI: 10.3390/antiox12091691] [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: 07/27/2023] [Revised: 08/23/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
Bee pollen (BP) and bee bread (BB) are natural food sources containing a wide variety of bioactive compounds, complementing their rich nutritional composition. These bee products are being explored to empower functional foods, with the term functionality being dependent on the bioactive compounds added to the food matrix. However, there is not enough evidence of the effect of heat on these compounds during food processing and production and how it impacts their biological activity. Here, we enriched traditional bread by adding BP and BB at different proportions of 1 to 5% and tested the thermal stability of their bioactive compounds through several spectroscopic and chromatographic analyses. Adding bee pollen and bee bread to bread resulted in a 4 and 5-fold increase in total phenolic content, respectively. While not all the 38 phenolic and phenolamide compounds identified in the raw BP and BB were detected in the processed bread, phenolamides were found to be more resilient to baking and heat treatment than flavonoids. Still, the enriched bread's antioxidant activity improved with the addition of BP and BB. Therefore, incorporating bee products into heat-treated products could enhance the functionality of staple foods and increase the accessibility to these natural products.
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Affiliation(s)
- Seymanur Ertosun
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (S.E.); (V.A.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Departamento de Química e Bioquímica, Faculdade de Ciências, LAQV-REQUIMTE, Universidade do Porto, 4169-007 Porto, Portugal
| | - Volkan Aylanc
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (S.E.); (V.A.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Departamento de Química e Bioquímica, Faculdade de Ciências, LAQV-REQUIMTE, Universidade do Porto, 4169-007 Porto, Portugal
| | - Soraia I. Falcão
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (S.E.); (V.A.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Miguel Vilas-Boas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (S.E.); (V.A.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Demarco F, Rômio AP, da Trindade Alfaro A, Tonial IB. Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02877-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Andre, Arief II, Apriantini A, Jayanegara A, Budiman C. Antimicrobial Activity of Propolis Extract and Their Application as a Natural Preservative in Livestock Products: A Meta-Analysis. Food Sci Anim Resour 2022; 42:280-294. [PMID: 35310561 PMCID: PMC8907792 DOI: 10.5851/kosfa.2022.e4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/17/2021] [Accepted: 01/18/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate the effectiveness of propolis extract as a natural preservative for livestock products in term of chemical and microbiological characteristics by meta-analysis. The stages carried out in this study were identification, selection, checking suitability, and the resulting selected articles were used in the meta-analysis. The selection results obtained a total of 22 selected journal articles consisting of 9 articles for analysis of the antimicrobial activity of propolis extract and 13 articles for analysis of the chemical and mirobiological characteristics of livestock products. The articles were obtained from electronic databases, namely Science Direct and Google Scholar. The model used in this study is the random-effect model involving two groups, control and experimental. Heterogeneity and effect size values were carried out in this study using Hedge's obtained through openMEE software. Forest plot tests and data validation on publication bias was obtained using Kendall's test throught JASP 0.14.1 software. The results showed that there is a significant relationship between propolis extract with the results of the antimicrobial activity (p<0.05). In addition, the results of the application of propolis extract on the livestock products for the test microbes and the value of thiobarbituric acid reactive substances (TBARs) showed significant results (p<0.05). Conclusion based on the random-effect model on the effectiveness of antimicrobial activity of propolis extract and their apllication as a natural preservative of the chemical and microbiological characteristics of livestock products is valid by Kendall's test (p>0.05). Propolis in this case effectively used as natural preservatives in livestock products.
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Affiliation(s)
- Andre
- Department of Animal Production Science
and Technology, Faculty of Animal Science, IPB University,
Bogor 16680, Indonesia
| | - Irma Isnafia Arief
- Department of Animal Production Science
and Technology, Faculty of Animal Science, IPB University,
Bogor 16680, Indonesia
| | - Astari Apriantini
- Department of Animal Production Science
and Technology, Faculty of Animal Science, IPB University,
Bogor 16680, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Science
and Technology, Faculty of Animal Science, IPB University,
Bogor 16680, Indonesia
| | - Cahyo Budiman
- Department of Animal Production Science
and Technology, Faculty of Animal Science, IPB University,
Bogor 16680, Indonesia
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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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Irigoiti Y, Navarro A, Yamul D, Libonatti C, Tabera A, Basualdo M. The use of propolis as a functional food ingredient: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.041] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Suleiman JB, Bakar ABA, Mohamed M. Review on Bee Products as Potential Protective and Therapeutic Agents in Male Reproductive Impairment. Molecules 2021; 26:molecules26113421. [PMID: 34198728 PMCID: PMC8201164 DOI: 10.3390/molecules26113421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/01/2021] [Accepted: 06/03/2021] [Indexed: 12/22/2022] Open
Abstract
Bee products are sources of functional food that have been used in complementary medicine to treat a variety of acute and chronic illnesses in many parts of the world. The products vary from location to location as well as country to country. Therefore, the aim of this review was to identify various bee products with potential preventive and therapeutic values used in the treatment of male reproductive impairment. We undertook a vigorous search for bee products with preventive and therapeutic values for the male reproductive system. These products included honey, royal jelly, bee pollen, bee brood, apilarnil, bee bread, bee wax, and bee venom. We also explained the mechanisms involved in testicular steroidogenesis, reactive oxygen species, oxidative stress, inflammation, and apoptosis, which may cumulatively lead to male reproductive impairment. The effects of bee pollen, bee venom, honey, propolis, royal jelly, and bee bread on male reproductive parameters were examined. Conclusively, these bee products showed positive effects on the steroidogenic, spermatogenic, oxidative stress, inflammatory, and apoptotic parameters, thereby making them a promising possible preventive and therapeutic treatment of male sub/infertility.
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Affiliation(s)
- Joseph Bagi Suleiman
- Department of Physiology, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia; (J.B.S.); (A.B.A.B.)
- Department of Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Unwana P.M.B. 1007, Afikpo, Ebonyi State, Nigeria
| | - Ainul Bahiyah Abu Bakar
- Department of Physiology, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia; (J.B.S.); (A.B.A.B.)
| | - Mahaneem Mohamed
- Department of Physiology, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia; (J.B.S.); (A.B.A.B.)
- Unit of Integrative Medicine, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia
- Correspondence:
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Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage. Foods 2019; 8:foods8120614. [PMID: 31771302 PMCID: PMC6963608 DOI: 10.3390/foods8120614] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/21/2019] [Accepted: 11/21/2019] [Indexed: 12/30/2022] Open
Abstract
The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investigated. Total phenolic content (TPC), reducing power ability (RPA), DPPH● radical scavenging activity (FRSA) of the PEE was evaluated. Meat samples were evaluated for pH, Lox (TBARS), Pox (Carbonyls), color (L*, a*, b*, C*, and h*), metmyoglobin formation (MMb), TPC, RPA, and FRSA. Results indicated that PEE is rich in phenolic content and antioxidant activity, and their incorporation in beef and pork patties reduced (p < 0.05) Lox and Pox (TBARS-88.7 and 80% inhibition; Pox-47.3 and 30.6% inhibition, respectively), as well as loss of color and increased the oxidative stability throughout storage.
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COTTICA SM, AMADO DAV, AGUIAR SCD, BOEING JS, FRANCO SL, ZEOULA LM, VISENTAINER JV. Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.33817] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Solange Maria COTTICA
- Universidade Tecnológica Federal do Paraná, Brasil; Universidade Estadual de Maringá, Brasil
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