Effect of Neem (Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties

Inhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on Nε-(Carboxymethyl) lysine in meatballs

This study was conducted to examine the effect of cooking at different temperatures on the formation of Nε-(carboxymethyl) lysine (CML) after adding Paliurus spina-christi Mill. (PSC), Celtis tournefortii L. (CT) fruits, and Nigella Sativa L. (NS) seeds to the meatballs. Phytochemical and bioactivity properties were determined before adding PSC, CT fruits, and NS seeds to the meatballs. Then, PSC, CT fruits, and NS seeds were added to the meatballs at a rate of 2% and stored at 4 ± 1 °C for 16 days. CML, TBARS, pH, and aw analyses were performed on the meatballs. The highest phytochemical and bioactivity levels were detected in PSC fruit. The aw values detected in the meatball groups were found to be between 0.931 and 0.951 on the 0th day and between 0.963 and 0.985 on the 16th day, and the pH values ranged from 5.66 to 6.06 on the 0th day and from 6.10 to 6.74 on the 16th day. TBARS values of the meatballs were found to be between 1.17 and 1.98 on day 0 and 1.70-3.34 mg MDA/kg on day 16. CML levels in the meatballs were determined to be between 11.15 and 13.45 on day 0 and between 13.43 and 18.17 μg/g on day 16. The highest a* value was found in the meatballs with added CT fruit. It was determined that NS seeds had a negative effect on the a* value of the meatballs. In conclusion, adding PSC, CT fruits, and NS seeds can imbue meatballs with functional properties, thereby creating a more health-beneficial product for humans.

Dactylopius opuntiae [Cockerell] Could Be a Source of Antioxidants for the Preservation of Beef Patties

Dactylopius opuntiae is an insect pest that contains at least carminic acid, which has antioxidant properties. Since there is a relationship between the antioxidant ability and preservative action of compounds applied to meat products, the purpose of this study was to evaluate the antioxidant activity and usefulness of a D. opuntiae extract for beef patty preservation. The insects were bred and processed to obtain a liquid extract. For the extract, its carminic acid content, antioxidant activity against two free radicals, and actions on food quality parameters were determined. The D. opuntiae dry powder contained 2.91% w/w carminic acid, while the liquid extract exhibited an IC50 value of 3437.8 ± 67.8 and 19633.0 ± 674.5 µg/mL against the DPPH and ABTS radicals. Nevertheless, these antioxidant actions were lower than those found in a D. coccus extract. The D. opuntiae extract improved in a short time the redness and yellowness, eliminated the unfavorable effect of their vehicle on the MetMb level, and greatly reduced the TBARS formation. For the first time, an extract of D. opuntiae was applied to beef patties, and its beneficial antioxidant action on meat acceptance parameters was confirmed, which has potential commercial applications.

Fish oil, Azadirachta indica and Curcuma longa improve feed efficiency and meat quality of the broiler chicken.. [DOI: 10.21203/rs.3.rs-2074785/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0]

Total 288 Ross-308 male broiler chicks were randomly distributed in a complete block design at 2×3 (Two different phytochemicals, i.e., Azadirachta indica, and Curcuma longa at three different levels, i.e., 0, 0.063, and 0.125% of the basal diet) factorial arrangement. Final live weight (FLW), average daily feed intake (ADFI), average daily gain (ADG), feed efficiency (FE), carcass characteristics, cardio-pulmonary morphometry, haemato-biochemical indices, gut morphology, ileal nutrient digestibility, tibia morphometry, meat quality and fatty acid profile were measured. Results indicated that, supplementation of Azadirachta indica leaf meal (AILM) decreased the FLW, ADFI, ADG, gizzard weight, right ventricular diameter and increased the FE, tibia calcium content, left ventricular weight and the ratio of right and left ventricle. The AILM substantially increased the malonaldehyde concentration in the Pectoralis major muscle of the broiler chicken at 7th and day 14th days. The Curcuma longa powder (CLP) decreased the FLW, ADFI and ADG without affecting the FE and increased the weight of right ventricle, left ventricle and tibia length. The AILM and CLP interacted to decrease the ADFI, total saturated fatty acid content and increase the FE, ω-6, ω-9, total unsaturated fatty acids, total poly-unsaturated fatty acids and the ratio of total unsaturated: saturated fatty acid in the breast muscle of the broiler chicken. It was concluded that Azadirachta indica and Curcuma longa in combination with fish oil improved the FE and meat quality of the broiler chicken at the expense of ADFI and ADG.

Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid

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Anti-oxidative effect of green coffee versus ascorbic acid (Asc) was compared.

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Green coffee (GC) has a negative effect on a* due to its chlorogenic acid content.

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Addition of ≥ 500 ppm GC was more effective than Asc in improving oxidative stability.

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GC addition lowered hydrocarbons by 87.6%, compared with 84% in Asc-containing samples.

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GC improved the nutritional value indices of fats in meatballs preserved for 14 days.

The effect of green coffee addition on the physicochemical attributes, fatty acid profile, and volatiles of beef meatballs was investigated. Five batches were prepared; no antioxidant (control), ascorbic acid (Asc, 500 ppm), and three concentrations of green coffee (GC) powder (250, 500, and 1000 ppm), then aerobically stored onto polypropylene trays at 4 °C for 14 days. The physicochemical properties (pH, color, metmyoglobin, and antioxidant stability) were assessed at 0, 3, 7, and 14 days. Free fatty acids and hydrocarbons were detected by GC–MS as well. GC addition, compared with control and Asc samples, significantly (p < 0.05) improved the oxidative stability and scavenging ability, decreased the microbial count by 30.8 %, and negatively affected the redness and metmyoglobin content. Remarkably, at ≥ 500 ppm, GC outperformed ascorbic acid in lowering the aliphatic hydrocarbons (877% reduction). Under the conditions tested, GC at 1000 ppm could be recommended to inhibit meat deterioration, particularly fat oxidation.

Effects of Various Polymeric Films on the Pericarp Microstructure and Storability of Longan (cv. Shixia) Fruit Treated with Propyl Disulfide Essential Oil from the Neem (Azadirachta indica) Plant

Plant extracts represent a rich repository of metabolites with antioxidant and antimicrobial properties. Neem (Azadirachta indica) is a medicinal plant considered the tree of the 21st century. In this study, we investigated the antioxidant and antimicrobial effects of propyl disulfide (PD), a major volatile compound in neem seed, against the pericarp browning (BI), microbial decay incidence (DI), and water loss of longan fruit. Fresh longan cv. Shixia samples were packaged in oriented polypropylene (OPP) and polyethene (PE) packages of different thicknesses (20, 40, and 60 µm). Sterile gauze was fixed inside the packages and 500 uL of PD was placed on them to avoid the direct contact of PD with fruit samples. Packages were sealed immediately to minimize vaporization and stored at 12 ± 1 °C for 18 days. Fruit samples packaged in open net packages served as controls. The results showed that fruit treated with PD in OPP and PE packages significantly prevented losses of water, DI, and BI compared to control treatment. PD also maintained the color, TSS values, TA values, pH values, high peel firmness, high TPC content, and high TFC content, and reduced the activity levels of PPO and POD. Scanning electron microscope (SEM) analysis indicated that the exocarp, mesocarp, and endocarp of longan peel were smooth, uniform, and compact with no free space compared to control, where crakes, a damaged and loose structure, and a lot of fungal mycelia were found. The shortest shelf life of 9 days was observed in control as compared to 18 days in OPP-20 and OPP-40; 15 days in OPP-60, PE-20, and PE-40; and 12 days in PE-60 packaging films. Therefore, PD as a natural antioxidant and antimicrobial agent, in combination with OPP-20 and OPP-40 polymeric films, could successfully be applied commercially to extend the postharvest shelf life of longan.

Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

During the last few years, consumers' demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.

Exploring the role of Azadirachta indica (neem) and its active compounds in the regulation of biological pathways: an update on molecular approach

In ethnomedicine, plant parts and compounds are used traditionally to treat different diseases. Neem (Azadirachta indica A. Juss) is the most versatile and useful medicinal plant ever found. Its every part is rich in bioactive compounds, which have traditionally been used to treat different ailments including infectious diseases. Bioactive compounds such as nimbolide, azarirachtin, and gedunin of neem are reported to have a tremendous ability to regulate numerous biological processes in vitro and in vivo. The present review article aims to explore the importance of neem extracts and bioactive compounds in the regulation of different biological pathways. We have reviewed research articles up to March 2020 on the role of neem in antioxidant, anti-inflammatory, antiangiogenic, immunomodulatory, and apoptotic activities. Studies on the concerned fields demonstrate that the bioactive compounds and extracts of neem have a regulatory effect on several biological mechanisms. It has been unveiled that extensive research is carried out on limonoids such as nimbolide and azarirachtin. It is evidenced by different studies that neem extracts are the potential to scavenge free radicals and reduce ROS-mediated damage to cells. Neem can be used to normalize lipid peroxidation and minimize ROS-mediated cell death. Besides, neem extracts can significantly reduce the release of proinflammatory cytokines and elevate the count of CD4 + and CD8 + T-cells. This review indicates the pivotal roles of A. indica in the regulation of different biological pathways. However, future investigations on other bioactive compounds of neem may reveal different therapeutic potentials.

The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage

The antioxidant and antimicrobial effects of pecan shell (PSW), combined with roselle flower (RS) and red pepper (CA) were analyzed in beef patties by several methods during chilled storage for 13 days. Additionally, the antioxidant and antimicrobial activities of PSW, RS and CA extracts were determined. The PSW extract exhibited a higher radical scavenging activity (by the DPPH method) and more total phenolic compounds than RS and CA. RS presented the best antimicrobial capacity. Nine formulations of beef patties were prepared, including a control (CM), a synthetic preservative (CAMPA N.3 (A)) and different combinations of PSW, RS and CA. The bacterial counts of the beef patties with RS (4-5 log colony-forming units (CFU)/g meat) were significantly lower than those of the control sample (CM) (6-7 CFU/g meat) at day 6. The thiobarbituric acid-reactive substance (TBARS) values at day 7 of all treatments were similar to the values of samples containing the synthetic antioxidant and significantly lower than the CM group. The order of stability assessed by the TBARS values were in agreement with the hexanal content. Thus, these results support the hypothesis that the combination of PWS, RS and CA could represent a good natural food preservative.

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young's modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3-4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.