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Abdel-Moatamed BR, El-Fakhrany AEMA, Elneairy NAA, Shaban MM, Roby MHH. The Impact of Chlorella vulgaris Fortification on the Nutritional Composition and Quality Characteristics of Beef Burgers. Foods 2024; 13:1945. [PMID: 38928886 PMCID: PMC11202435 DOI: 10.3390/foods13121945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 06/12/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024] Open
Abstract
Chlorella vulgaris (C.V) is known for its high protein and nutrient contents and has been touted as a potential functional ingredient in food products. For this study, beef burgers were formulated with varying levels of Chlorella vulgaris fortification (0%, 0.5%, 1%, and 1.5% by weight). The nutritional composition, including proximate analysis and mineral content, was determined for each treatment group. The quality characteristics evaluated included thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), pH, and total acidity. The study included extracting the active substances from Chlorella vulgaris using three solvents, 50% ethanol, 95% ethanol, and water, to evaluate the effect on the antimicrobial and antioxidant activity. The results showed that the water extract had the highest total phenolic content (183.5 mg gallic acid equivalent per gram) and the highest flavonoid content (54 mg quercetin per gram). The aqueous extract had the highest content of total antioxidants, followed by the 95% ethanol and 50% ethanol extracts. Meanwhile, the 50% ethanol extract showed the best antimicrobial activity, while the aqueous extract had less of an effect on Gram-positive bacteria and no effect on E. coli. For the burger treatments, at the end of the storage period, it was observed that the microbial load of the treatments decreased compared to the control, and there was a high stability in the total volatile base nitrogen (TVBN) values for the treatments compared to the control, reaching a value of 22.4 at month 5, which is well above the acceptable limit, indicating spoilage. The pH values were higher for all of the treatments, with a lower total acidity for all of the treatments compared to the control. In conclusion, utilizing Chlorella vulgaris algae as a natural preservative to extend the freshness of burgers is a sustainable and innovative approach to food preservation. By harnessing the power of this green superfood, we not only enhance the shelf life of our food products but also contribute to a healthier and more environmentally friendly food industry.
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Affiliation(s)
| | | | | | | | - Mohamed H. H. Roby
- Food Science and Technology Department, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt; (B.R.A.-M.); (A.-E.M.A.E.-F.); (N.A.A.E.); (M.M.S.)
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2
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Duarte-Casar R, González-Jaramillo N, Bailon-Moscoso N, Rojas-Le-Fort M, Romero-Benavides JC. Five Underutilized Ecuadorian Fruits and Their Bioactive Potential as Functional Foods and in Metabolic Syndrome: A Review. Molecules 2024; 29:2904. [PMID: 38930969 PMCID: PMC11207112 DOI: 10.3390/molecules29122904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/08/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024] Open
Abstract
The Ecuadorian Amazon harbors numerous wild and cultivated species used as food, many of which are underutilized. This review explores the bioactive potential of five such fruits-Borojó (Alibertia patinoi); Chonta (Bactris gasipaes); Arazá (Eugenia stipitata); Amazon grape (Pourouma cecropiifolia), a wild edible plant; and Cocona (Solanum sessiliflorum)-and their applications against metabolic syndrome. This study highlights their health-promoting ingredients and validates traditional medicinal properties, emphasizing their significance in improving health and mitigating the effects of the Western diet. These fruits, integral to Ecuadorian cuisine, are consumed fresh and processed. Chonta is widely cultivated but less prominent than in pre-Hispanic times, Borojó is known for its aphrodisiac properties, Cocona is traditional in northern provinces, Arazá is economically significant in food products, and Amazon grape is the least utilized and researched. The fruits are rich in phenolics (A. patinoi, E. stipitata) and carotenoids (B. gasipaes, E. stipitata), which are beneficial in controlling metabolic syndrome. This study advocates for more research and product development, especially for lesser-known species with high phenolic and anthocyanin content. This research underscores the economic, cultural, and nutritional value of these fruits, promoting their integration into modern diets and contributing to sustainable agriculture, cultural preservation, and public health through functional foods and nutraceuticals.
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Affiliation(s)
- Rodrigo Duarte-Casar
- Tecnología Superior en Gestión Culinaria, Pontificia Universidad Católica del Ecuador Sede Manabí, Portoviejo 130103, Ecuador; (R.D.-C.); (M.R.-L.-F.)
| | - Nancy González-Jaramillo
- Maestría en Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador;
| | - Natalia Bailon-Moscoso
- Facultad de Ciencias de la Salud, Universidad Técnica Particular de Loja, Loja 110108, Ecuador;
| | - Marlene Rojas-Le-Fort
- Tecnología Superior en Gestión Culinaria, Pontificia Universidad Católica del Ecuador Sede Manabí, Portoviejo 130103, Ecuador; (R.D.-C.); (M.R.-L.-F.)
| | - Juan Carlos Romero-Benavides
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
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Bilska A, Kobus-Cisowska J, Wojtczak J, Kowalski R, Kaczmarek E. Antioxidant Activity of Humulus lupulus Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during Storage. Molecules 2024; 29:1561. [PMID: 38611840 PMCID: PMC11013162 DOI: 10.3390/molecules29071561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/20/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
The aim of this study was to evaluate the effect of hop extracts on changes in the primary and secondary fat oxidation products, physicochemical properties, and microbiological quality of pâté-type offal sausages obtained through the partial replacement of animal fat with vegetable fat. This study demonstrated that the extraction efficiency varied among hop cone varieties, with the highest efficiency observed for the Lubelski variety and the lowest for the Magnum variety. The phenolic compound content was higher in the Magnum cones (2.74 ± 0.11 mg/g dry matter) compared to the Lubelska cones (2.27 ± 0.05 mg/g of product). Additionally, the DPPH radical scavenging activity was greater in the extract from the Magnum cones (4.21 ± 0.09 mg TE/g d.w.) than in the extract from the Lublelski cones (3.87 ± 0.05 mg TE/ g d.w.). Similarly, the extracts from the Lubelski cones exhibited a higher antiradical activity against the ABTS radical compared to the extract from Magnum cones. Throughout storage, a significant increase in the pH value was observed in the control sample and in the samples with a 20% replacement of animal fat with rapeseed oil and Magnum hop extract. However, the addition of Lubelski hop extract resulted in a decrease in the pH value during the 15-day storage period. The samples with a 20% replacement of animal fat with rapeseed oil and 0.1% Lubelski hop extract showed the least changes in water activity during storage. The samples with a 20% replacement of animal fat with rapeseed oil and the addition of 0.2% Lubelski hop extract had the lowest peroxide value and TBARS index throughout the storage period. The addition of hop extract inhibited the growth of the total number of microorganisms in the tested sausages. In the samples with a 20% replacement of animal fat with rapeseed oil, the content of aerobic microorganisms, compared to the control sample, was statistically significantly lower.
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Affiliation(s)
- Agnieszka Bilska
- Department of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland; (A.B.); (R.K.)
| | - Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Food, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Janusz Wojtczak
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland;
| | - Ryszard Kowalski
- Department of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland; (A.B.); (R.K.)
| | - Ewelina Kaczmarek
- Department of Meat Technology, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland; (A.B.); (R.K.)
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Zhang K, Meng H, Du M, Du Y, Li X, Wang Y, Liu H. Quantitative Phosphoproteomics Analysis Reveals the Protective Mechanism of Chlorogenic Acid on Immunologically Stressed Broiler Meat Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5062-5072. [PMID: 38377574 DOI: 10.1021/acs.jafc.3c07304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Modern poultry production is stressful for the birds, and this stress is recognized as a major cause of inferior meat quality. Chlorogenic acid (CGA), a plant phenolic acid, has excellent antioxidant and anti-inflammatory properties. The antioxidant capacity and phosphoproteomics of immunologically stressed broiler breast muscle were assessed to elucidate the mechanism of the beneficial effects of CGA on meat quality. Dietary CGA decreased drip and cooking loss, postmortem pH and antioxidant capacity of breast muscle from stressed broilers, and increased MyHC-I mRNA levels. Quantitative phosphoproteomics revealed that CGA supplementation downregulated the phosphorylation of myofibrillar proteins, glycolytic enzymes, and endoplasmic reticulum proteins involved in homeostasis, which contributed to improving the meat quality of broilers. Moreover, 14 phosphorylation sites (e.g., P13538-Ser1236 and F1NN63-Ser117) in 13 phosphoproteins were identified as key regulators of processes related to broiler meat quality. Together, these findings provide novel regulatory targets and nutritional strategies for improving the stressed broiler meat quality.
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Affiliation(s)
- Kai Zhang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Hongling Meng
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Mengmeng Du
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Yifan Du
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Xuemin Li
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Yang Wang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Huawei Liu
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
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Nawaz A, Walayat N, Khalifa I, Harlina PW, Irshad S, Qin Z, Luo X. Emerging challenges and efficacy of polyphenols-proteins interaction in maintaining the meat safety during thermal processing. Compr Rev Food Sci Food Saf 2024; 23:e13313. [PMID: 38470221 DOI: 10.1111/1541-4337.13313] [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: 09/27/2023] [Revised: 01/19/2024] [Accepted: 02/06/2024] [Indexed: 03/13/2024]
Abstract
Polyphenols are well documented against the inhibition of foodborne toxicants in meat, such as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their radical scavenging ability, metal chelation, antioxidant properties, and ability to form protein-polyphenol complexes (PPCs). However, their thermal stability, low polarity, degree of dispersion and polymerization, reactivity, solubility, gel forming properties, low bioaccessibility index during digestion, and negative impact on sensory properties are all questionable at oil-in-water interface. This paper aims to review the possibility and efficacy of polyphenols against the inhibition of mutagenic and carcinogenic oxidative products in thermally processed meat. The major findings revealed that structure of polyphenols, for example, molecular size, no of substituted carbons, hydroxyl groups and their position, sufficient size to occupy reacting sites, and ability to form quinones, are the main technical points that affect their reactivity in order to form PPCs. Following a discussion of the future of polyphenols in meat-based products, this paper offers intervention strategies, such as the combined use of food additives and hydrocolloids, processing techniques, precursors, and structure-binding relationships, which can react synergistically with polyphenols to improve their effectiveness during intensive thermal processing. This comprehensive review serves as a valuable source for food scientists, providing insights and recommendations for the appropriate use of polyphenols in meat-based products.
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Affiliation(s)
- Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, China
| | - Noman Walayat
- College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou, China
| | - Ibrahim Khalifa
- Department of Food Technology, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia
| | - Sana Irshad
- Institute for Advanced study, Shenzhen University, Shenzhen, Guangdong, China
| | - Zuodong Qin
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, China
| | - Xiaofang Luo
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, China
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Ivane NMA, Haruna SA, Wang W, Ma Q, Wang J, Liu Y, Sun J. Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative. Meat Sci 2024; 208:109383. [PMID: 37948957 DOI: 10.1016/j.meatsci.2023.109383] [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: 07/27/2023] [Revised: 09/25/2023] [Accepted: 11/02/2023] [Indexed: 11/12/2023]
Abstract
The pericarp of Szechuan pepper is rich in phenols and alkylamides, making it a potential source of antioxidant compounds. Despite being recognized as the primary antioxidants in Szechuan pepper, there is still limited knowledge about their application in real food systems. This study aims to identify, separate, and apply polyphenol and alkylamide fractions derived from Szechuan extracts to beef meat. Using HPLC-MS2, we identified 5 phenols and 11 alkylamides in Szechuan extracts. The quality of the minced meat was evaluated based on color, thiobarbituric acid reactive substances (TBARS), conjugated dienes, carbonyl content, Sulfhydryl content, microbiological content, and total volatile basic nitrogen content (TVB-N). Compared to the polyphenol fraction (1.25 mg/mL), alkylamide fraction (25 mg/mL), and control samples, beef samples incorporated with the polyphenol fraction (6.25 mg/mL) significantly reduced carbonyl content, TBARS, and TVB-N values at the end of storage. Furthermore, they exhibited a significant slowdown in microbial development, improved meat color stability, and preserved pH. Therefore, the use of Szechuan pepper fractions as natural preservatives in meat and meat products is an important area of research and has the potential to enhance the safety and quality of meat products.
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Affiliation(s)
- Ngouana Moffo A Ivane
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China; Hebei Technology Innovation Center of Potato Processing, Hebei 076576, China
| | - Suleiman A Haruna
- Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P.M.B 3244, Kano, Kano State, Nigeria
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Lekai South Street, Lianchi, Baoding 071000, China.
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Jang S, Kim C, Park S, Park Y, Park G, Oh S, Choi N, Lim Y, Cho JS, Choi J. Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil. Food Sci Anim Resour 2024; 44:189-203. [PMID: 38229858 PMCID: PMC10789561 DOI: 10.5851/kosfa.2023.e71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 01/18/2024] Open
Abstract
This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.
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Affiliation(s)
- Soyoung Jang
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Chaeri Kim
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Sanghun Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Yunhwan Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Gyutae Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Sehyuk Oh
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Nayoung Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Youngho Lim
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Ju-Sung Cho
- Department of Horticultural Science,
Chungbuk National University, Cheongju 28644, Korea
| | - Jungseok Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
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Zamankhani M, Moeini S, Mahasti Shotorbani P, MirsaeedGhazi H, Jafarpour A. Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage ( Echium amoenum) and black hollyhock ( Altaea rosea var nigra) extracts. Food Sci Nutr 2024; 12:508-525. [PMID: 38268865 PMCID: PMC10804102 DOI: 10.1002/fsn3.3788] [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: 06/27/2023] [Revised: 09/10/2023] [Accepted: 10/08/2023] [Indexed: 01/26/2024] Open
Abstract
This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME-BE and ME-BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.5%, NaCl 0.78%, and water 21.21%) at 1% w/w level, and the physicochemical (proximate analysis, pH, color, cooking loss, and texture), sensory properties (taste, odor, color, texture, and overall acceptability), and oxidative stability (acid value, peroxide value, anisidine index, thiobarbituric acid index, conjugated dienes) of the fried noodles were studied. The results showed that the microcapsules had uneven shapes with angular surfaces. There was no significant difference between the zeta potential, particle size, PDI, and encapsulation efficiency of BE- and BHE-loaded microcapsules, and the values reported fell between -34.96 and -34.84 mV, 1.128 and 1.195 μm, 0.247 and 0.283, and 80.08% and 83.47%, respectively. Adding extracts to the functional noodles decreased cooking loss and pH compared to the control. The noodles exhibited a darker color. BE and BHE reduced the oxidation of fried noodle oil, with microencapsulated extracts showing stronger effects during storage (p < .05). Sensory evaluation indicated high acceptability for all samples. Encapsulation effectively preserves the natural antioxidant activities of BE and BHE, providing potential benefits for food processing and storage.
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Affiliation(s)
- Mahshid Zamankhani
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Sohrab Moeini
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Peyman Mahasti Shotorbani
- Department of Food Quality Control and Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Hossein MirsaeedGhazi
- Department of Food Technology, College of AbouraihanUniversity of TehranPakdashtTehranIran
| | - Afshin Jafarpour
- Department of Food Science & Technology, Garmsar BranchIslamic Azad UniversityGarmsarIran
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Ramatsetse KE, Ramashia ES, Mashau ME. A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut ( Vigna subterranean). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2153864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Kgaogelo Edwin Ramatsetse
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Eugenia Shonisani Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
- School of Bioengineering and Food Technology, Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, HP, India
| | - Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
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Iacopetta D, Ceramella J, Scumaci D, Catalano A, Sinicropi MS, Tundis R, Alcaro S, Borges F. An Update on Recent Studies Focusing on the Antioxidant Properties of Salvia Species. Antioxidants (Basel) 2023; 12:2106. [PMID: 38136225 PMCID: PMC10740915 DOI: 10.3390/antiox12122106] [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: 10/23/2023] [Revised: 11/30/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Nutrition has crucial effects and a significant role in disease prevention. Recently, nutraceuticals have attracted much attention in scientific research due to their pleiotropic effects and relatively non-toxic behavior. Among the biological effects displayed by plants belonging to the Lamiaceae family, such as antibacterial, anticancer, anti-inflammatory, and anticholinesterase, sage is well known for its antioxidant properties and is a rich source of numerous compounds that are biologically active, amongst them polyphenols, with more than 160 types identified. In this review we summarized some of the significant studies published in the last decade reporting the most employed extraction methods and the different assays that are useful for establishing the antioxidant properties of some sage species. Even though the scientific literature contains plenty of data regarding the antioxidant properties of many sage species, further studies are needed in order to gain a deeper understanding of the mechanism of action and the compounds responsible for their antioxidant activity. Finally, it should be taken into account that the data on the antioxidant properties of sage extracts are often difficult to compare with each other, since a series of variables in the extraction procedures, the type of assay used, and standardization may affect the final result.
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Affiliation(s)
- Domenico Iacopetta
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy; (D.I.); (J.C.); (R.T.)
| | - Jessica Ceramella
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy; (D.I.); (J.C.); (R.T.)
| | - Domenica Scumaci
- Laboratory of Proteomics, Department of Experimental and Clinical Medicine, Magna Græcia University of Catanzaro, “S Venuta” Campus, 88100 Catanzaro, Italy;
- Research Center on Advanced Biochemistry and Molecular Biology, Magna Græcia University of Catanzaro, “S Venuta” Campus, 88100 Catanzaro, Italy
| | - Alessia Catalano
- Department of Pharmacy-Drug Sciences, University of Bari “Aldo Moro”, Via Orabona 4, 70126 Bari, Italy
| | - Maria Stefania Sinicropi
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy; (D.I.); (J.C.); (R.T.)
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy; (D.I.); (J.C.); (R.T.)
| | - Stefano Alcaro
- Department of Health Sciences, University “Magna Græcia” of Catanzaro, Viale Europa, 88100 Catanzaro, Italy;
- Net4Science SRL, Academic Spinoff, Università “Magna Græcia” di Catanzaro, Viale Europa, 88100 Catanzaro, Italy
- Associazione CRISEA-Centro di Ricerca e Servizi Avanzati per l’Innovazione Rurale, Loc. Condoleo, 88055 Belcastro, Italy
| | - Fernanda Borges
- CIQUP-IMS/Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal;
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11
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Wójciak KM, Kęska P. Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study. Molecules 2023; 28:8009. [PMID: 38138499 PMCID: PMC10745298 DOI: 10.3390/molecules28248009] [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: 10/23/2023] [Revised: 12/04/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
The aim of this study was to assess the antioxidant and inhibiting (ACE-I, DPP IV, and alpha-glucosidase) potential of canned meat featuring reduced sodium nitrate content (50 mg/kg) and fortified with freeze-dried currant leaf extract. Research indicates that employing a lyophilizate dose of 150 mg/kg yields optimal benefits in terms of the antioxidant activity of the meat product. Additionally, three highly promising sequences for canned meat were identified via analysis in the BIOPEP database. These sequences are RPPPPPPPPAD, exhibiting DPP-IV inhibiting activity; ARPPPGPPPLGPPPPGP, demonstrating ACE-I inhibiting activity; and PPGPPPPP, displaying alpha-glucosidase inhibiting activity. Using bioinformatics tools, molecular docking was performed by pairing the selected peptides with protein receptors 2QT9, 1O86, and 5NN8, respectively (PDB ID). The examination of the potential of these selected sequences to manifest specific biological activities toward enzymes was based on the free energy value (∆Gbinding). This knowledge can be harnessed for designing functional foods, thereby contributing to the safeguarding of consumer health.
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Affiliation(s)
| | - Paulina Kęska
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
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12
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Grassi G, Capasso G, Rando A, Perna AM. Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion. Foods 2023; 12:4100. [PMID: 38002158 PMCID: PMC10670588 DOI: 10.3390/foods12224100] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked-digested pork, beef and chicken burgers. The cooking process influenced the antioxidant capacity of the meat by decreasing the values of ABTS, FRAP and the content of free thiols. Conversely, a positive effect was observed after in vitro gastrointestinal digestion which increased the biological activity of the meat, characterised by greater antioxidant activity. The type of meat influenced the chemical composition and biological capacity of the burgers. In fact, both before and after the cooking process, beef burgers showed higher thiol content and, consequently, a higher oxidative stability of proteins than chicken and pork burgers. In vitro gastrointestinal digestion also improved the nutraceutical quality of beef burgers, which showed higher ABTS values and thiol content than pork burgers, which showed higher FRAP values. This work aims to support the potential of meat constituents as a natural antioxidant component that is essential to counteract the oxidative stress responsible for imbalances in the human organism and several cardiovascular diseases.
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Affiliation(s)
- Giulia Grassi
- Department of Agriculture, Environment and Food, University of Molise, Via De Sanctis 1, 86100 Campobasso, Italy
| | - Giambattista Capasso
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (G.C.); (A.R.); (A.M.P.)
| | - Andrea Rando
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (G.C.); (A.R.); (A.M.P.)
| | - Anna Maria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (G.C.); (A.R.); (A.M.P.)
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13
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Sithole AN, Hlatini VA, Chimonyo M. Potential of combining natural-derived antioxidants for improving broiler meat shelf-life - A review. Anim Biosci 2023; 36:1305-1313. [PMID: 36108688 PMCID: PMC10472152 DOI: 10.5713/ab.22.0188] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/07/2022] [Accepted: 08/10/2022] [Indexed: 11/27/2022] Open
Abstract
Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects.
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Affiliation(s)
- Andiswa Ntonhle Sithole
- Animal and Poultry Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, P Bag X01 Scottsville 3209, Pietermaritzburg,
South Africa
| | - Vuyisa Andries Hlatini
- Agricultural Research Council-Animal Production (Nutrition Building), Private Bag X2, Irene, 0062,
South Africa
| | - Michael Chimonyo
- Faculty of Science, Engineering and Agriculture, University of Venda Private Bag X5050 Thohoyandou 0950,
South Africa
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14
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Xu QD, Jing Z, He Q, Zeng WC. A novel film based on gluten, pectin, and polyphenols and its potential application in high-fat food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6119-6127. [PMID: 37139632 DOI: 10.1002/jsfa.12682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 02/25/2023] [Accepted: 05/04/2023] [Indexed: 05/05/2023]
Abstract
BACKGROUND A novel film based on some natural ingredients (wheat gluten, pectin, and polyphenols) was used to improve the quality and storage stability of high-fat food due to their good sustainable, mechanical, and edible properties. RESULTS With the addition of polyphenols from Cedrus deodara (in the form of pine-needle extract (PNE)), the physicochemical properties (thickness, moisture content, and color), mechanical properties (tensile strength and elongation), barrier properties (water vapor, oil, and oxygen permeability, transmittance), and thermal stability of the composite film were improved. According to the analysis of infrared spectroscopy and molecular docking, the main compounds of PNE interacted with wheat gluten by hydrogen bonds and hydrophobic forces to form a compact and stable structure. In addition, the composite film showed a remarkable antioxidant capability to scavenge free radicals, and the film matrix could effectively protect the antioxidant activity of PNE. Furthermore, using cured meat as a model, the composite film exhibited a fine packaging performance in high-fat food during storage, which could obviously inhibit the excessive oxidation of fat and protein of cured meat and was beneficial in forming its special flavor. CONCLUSION Our results suggest that the composite film possessed good properties and had potential for packing of high-fat foods, which could improve the quality and safety of food during processing and storage. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Zan Jing
- Leshan Food and Drug Inspection Center, Leshan, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
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15
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Petcu CD, Tăpăloagă D, Mihai OD, Gheorghe-Irimia RA, Negoiță C, Georgescu IM, Tăpăloagă PR, Borda C, Ghimpețeanu OM. Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry. Foods 2023; 12:3176. [PMID: 37685108 PMCID: PMC10486681 DOI: 10.3390/foods12173176] [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: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical-chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.
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Affiliation(s)
- Carmen Daniela Petcu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Carmen Negoiță
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
| | - Ioana Mădălina Georgescu
- Sanitary Veterinary and Food Safety Directorate Bucharest, Ilioara Street No. 16Y, District 3, 032125 Bucharest, Romania;
| | - Paul Rodian Tăpăloagă
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania;
| | - Cristin Borda
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
| | - Oana Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania; (C.D.P.); (O.D.M.); (R.-A.G.-I.); (C.N.); (O.M.G.)
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16
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Djenane D, Ben Miri Y, Ariño A. Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O 2 Modified Atmosphere Packaging. Foods 2023; 12:2931. [PMID: 37569200 PMCID: PMC10418402 DOI: 10.3390/foods12152931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/29/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.
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Affiliation(s)
- Djamel Djenane
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
| | - Yamina Ben Miri
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, P.O. Box 166, M’sila 28000, Algeria
| | - Agustín Ariño
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain;
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17
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Aewsiri T, Ganesan P, Thongzai H. Whey Protein-Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features. Foods 2023; 12:2766. [PMID: 37509856 PMCID: PMC10379616 DOI: 10.3390/foods12142766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/11/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
The purpose of this study was to investigate the oxidative stability and physicochemical properties of pork emulsion sausages with whey protein-tannic acid conjugate and native whey protein. Over the course of 21 days, the thiobarbituric acid reactive substances (TBARS) of sausages containing a whey protein-tannic acid conjugate were lower than those of sausages with regular whey protein (p < 0.05). Kinetically, sausage containing the whey protein-tannic acid conjugate (k = 0.0242 day-1) appeared to last longer than sausage containing regular whey protein (k = 0.0667 day-1). The addition of the whey protein-tannic acid conjugate had no effect on product texture because there was no difference in hardness, springiness, cohesiveness, or water-holding capacity between the control and treated samples at Day 0 (p > 0.05). Scanning electron microscopy revealed that, at Day 21, the control sausage exhibited emulsion coalescence, as evidenced by an increase in the number of oil droplets and large voids, but not the whey protein-tannic acid conjugate-added sausage. There was no variation in the L*, a*, and b* values of the sausages when the whey protein-tannic acid conjugate was added (p > 0.05). However, there was a little increase in ΔE value in the treated sample. Thus, the whey-protein-tannic acid conjugate appeared to stabilize the lipid and physicochemical properties of the sausages by lowering the rate of TBARS production, retaining texture, water-holding capacity, and color, as well as by minimizing lipid coalescence during refrigerated storage.
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Affiliation(s)
- Tanong Aewsiri
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Palanivel Ganesan
- Department of Biotechnology, College of Biomedical and Health Science, Nanotechnology Research Center, Konkuk University, Chungju 27478, Republic of Korea
| | - Hataikan Thongzai
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
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18
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Hassanpour SH, Doroudi A. Review of the antioxidant potential of flavonoids as a subgroup of polyphenols and partial substitute for synthetic antioxidants. AVICENNA JOURNAL OF PHYTOMEDICINE 2023; 13:354-376. [PMID: 37663389 PMCID: PMC10474916 DOI: 10.22038/ajp.2023.21774] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Accepted: 05/24/2022] [Indexed: 09/05/2023]
Abstract
Objective This review describes the antioxidant activity of flavonoids as a subgroup of polyphenols and a partial or entire substitute for synthetic antioxidants. Materials and Methods All relevant databases were searched using the terms "Phytochemical", "Polyphenol", and "Flavonoid". Results The oxidative reaction caused by free radicals is a reason for food spoilage, which causes unpleasant odor, loss of taste, and damaged tissues. The common antioxidants employed in foods include butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, and tert-butyl hydroquinone. Despite their high efficiency and potency, synthetic antioxidants have adverse effects on the human body, such as causing mutation and carcinogenicity. A whole and a group of them known as polyphenols possess high antioxidant activity. These compounds are potential antioxidants due to their capabilities such as scavenging free radicals, donating hydrogen atoms, and chelating metal cations. The antioxidant mechanism of action of flavonoids is transferring hydrogen atom to free radicals. Accordingly, the more the flavonoid structure makes the hydrogen transfer faster and easier, the more the flavonoid's antioxidant power will be. Therefore, the antioxidant activity of the flavonoids with hydroxyl groups in their structure is the highest among different flavonoids. Conclusion In addition to health promotion and some disease prevention effects, various in vitro investigations have indicated that flavonoids possess high antioxidant activity that is comparable with synthetic antioxidants. However, to be commercially available, these compounds should be extracted from a low-price source with a high-performance method.
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Affiliation(s)
- Seyyed Hossein Hassanpour
- Department of Nuclear Pharmacy, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Alireza Doroudi
- Department of Medicinal Chemistry, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
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19
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Yang L, Ma J, Lei P, Yi J, Ma Y, Huang Z, Wang T, Ping H, Ruan D, Sun D, Pan H. Advances in Antioxidant Applications for Combating 131I Side Effects in Thyroid Cancer Treatment. TOXICS 2023; 11:529. [PMID: 37368629 DOI: 10.3390/toxics11060529] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/06/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023]
Abstract
Thyroid cancer is the most common endocrine cancer, and its prevalence has been increasing for decades. Approx. 95% of differentiated thyroid carcinomas are treated using 131iodine (131I), a radionuclide with a half-life of 8 days, to achieve optimal thyroid residual ablation following thyroidectomy. However, while 131I is highly enriched in eliminating thyroid tissue, it can also retain and damage other body parts (salivary glands, liver, etc.) without selectivity, and even trigger salivary gland dysfunction, secondary cancer, and other side effects. A significant amount of data suggests that the primary mechanism for these side effects is the excessive production of reactive oxygen species, causing a severe imbalance of oxidant/antioxidant in the cellular components, resulting in secondary DNA damage and abnormal vascular permeability. Antioxidants are substances that are capable of binding free radicals and reducing or preventing the oxidation of the substrate in a significant way. These compounds can help prevent damage caused by free radicals, which can attack lipids, protein amino acids, polyunsaturated fatty acids, and double bonds of DNA bases. Based on this, the rational utilization of the free radical scavenging function of antioxidants to maximize a reduction in 131I side effects is a promising medical strategy. This review provides an overview of the side effects of 131I, the mechanisms by which 131I causes oxidative stress-mediated damage, and the potential of natural and synthetic antioxidants in ameliorating the side effects of 131I. Finally, the disadvantages of the clinical application of antioxidants and their improving strategies are prospected. Clinicians and nursing staff can use this information to alleviate 131I side effects in the future, both effectively and reasonably.
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Affiliation(s)
- Li Yang
- Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou 310016, China
| | - Jiahui Ma
- Institute of Life Sciences & Biomedical Collaborative Innovation Center of Zhejiang Province, Wenzhou University, Wenzhou 325035, China
| | - Pengyu Lei
- Institute of Life Sciences & Biomedical Collaborative Innovation Center of Zhejiang Province, Wenzhou University, Wenzhou 325035, China
| | - Jia Yi
- Institute of Life Sciences & Biomedical Collaborative Innovation Center of Zhejiang Province, Wenzhou University, Wenzhou 325035, China
| | - Yilei Ma
- Institute of Life Sciences & Biomedical Collaborative Innovation Center of Zhejiang Province, Wenzhou University, Wenzhou 325035, China
| | - Zhongke Huang
- Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou 310016, China
| | - Tingjue Wang
- Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou 310016, China
| | - Haiyan Ping
- Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou 310016, China
| | - Danping Ruan
- Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou 310016, China
| | - Da Sun
- Institute of Life Sciences & Biomedical Collaborative Innovation Center of Zhejiang Province, Wenzhou University, Wenzhou 325035, China
| | - Hongying Pan
- Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou 310016, China
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20
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Chernukha I, Kupaeva N, Khvostov D, Bogdanova Y, Smirnova J, Kotenkova E. Assessment of Antioxidant Stability of Meat Pâté with Allium cepa Husk Extract. Antioxidants (Basel) 2023; 12:antiox12051103. [PMID: 37237969 DOI: 10.3390/antiox12051103] [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: 03/21/2023] [Revised: 05/10/2023] [Accepted: 05/14/2023] [Indexed: 05/28/2023] Open
Abstract
Antioxidants play a very important role in the food industry. Recently, both science and industry have shown substantial preference for natural antioxidants, including searching for antioxidant substances from natural sources without undesirable side effects. The purpose of this study was to evaluate the effect of adding Allium cepa husk extract at a volume of 68 or 34 μL/g of unsalted blanched materials to replace 34% and 17% of the beef broth, respectively, which corresponded to a total antioxidant capacity (TAC) of 44.4 or 22.2 μmol-equiv. Q/100 g meat pté (i.e., 13.42 or 6.71 mg of quercetin/100 g meat pté), on the quality and safety indicators of the developed meat pté. The TAC according to a ferric reducing antioxidant power assay, thiobarbituric acid reactive substances, and physicochemical and microbiological characteristics were determined during the storage of the meat pté. Proximal and UPLC-ESI-Q-TOF-MS analyses were also performed. The addition of yellow onion husk ethanolic extract to the meat pté at both volumes allowed the maintenance of an increased content of antioxidants, which contributed to a decrease in the generation of secondary products of lipid peroxidation for 14 days of storage at 4 ∘C. The results of the microbiological analyses showed that the developed meat ptés were safe according to all indicators of microbial spoilage within 10 days of production. The results supported the use of yellow onion husk extract in the food industry to contribute to improving the functionality of meat products, developing products for a healthy lifestyle, and providing clean-label foods without or with a minimal content of synthetic additives.
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Affiliation(s)
- Irina Chernukha
- V. M. Gorbatov Federal Research Center for Food Systems, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, Talalikhina St., 26, 109316 Moscow, Russia
| | - Nadezhda Kupaeva
- V. M. Gorbatov Federal Research Center for Food Systems, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, Talalikhina St., 26, 109316 Moscow, Russia
| | - Daniil Khvostov
- V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Laboratory of Molecular Biology and Bioinformatics, Talalikhina St., 26, 109316 Moscow, Russia
| | - Yuliya Bogdanova
- V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Department of Scientific, Applied and Technological Developments, Talalikhina St., 26, 109316 Moscow, Russia
| | - Jutta Smirnova
- V. M. Gorbatov Federal Research Center for Food Systems, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, Talalikhina St., 26, 109316 Moscow, Russia
| | - Elena Kotenkova
- V. M. Gorbatov Federal Research Center for Food Systems, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, Talalikhina St., 26, 109316 Moscow, Russia
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21
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Li XL, Shen Y, Hu F, Zhang XX, Thakur K, Rengasamy KRR, Khan MR, Busquets R, Wei ZJ. Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation. Int J Biol Macromol 2023; 242:124767. [PMID: 37164134 DOI: 10.1016/j.ijbiomac.2023.124767] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/12/2023]
Abstract
As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.
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Affiliation(s)
- Xiao-Li Li
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, KT1 2EE, Surrey, England, the United Kingdom of Great Britain and Northern Ireland
| | - Yi Shen
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Fei Hu
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Xiu-Xiu Zhang
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Kannan R R Rengasamy
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 600077, India.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Rosa Busquets
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
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Uushona T, Chikwanha OC, Katiyatiya CLF, Strydom PE, Mapiye C. Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal. Meat Sci 2023; 201:109190. [PMID: 37060878 DOI: 10.1016/j.meatsci.2023.109190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/30/2023] [Accepted: 04/06/2023] [Indexed: 04/17/2023]
Abstract
Five diets containing Acacia mearnsii leaf-meal (AMLM; 0, 50, 100, 150 and 200 g/kg DM) substituted for Triticum aestivum bran were fed to lambs for 42 days. The effect of diet and retail display period on meat fatty acid (FA) composition (day 1); colour, antioxidant activity, myoglobin and lipid oxidation (day 1, 3, 5, 7 and 9); protein oxidation (1, 3 and 7 d) and instrumental tenderness (day 1, 5 and 10) were evaluated. Dietary AMLM linearly decreased (P ≤ 0.05) individual (14:0, 16:0, 18:0) and total saturated FA and increased (P ≤ 0.05) trans(t)-monounsaturated FA (MUFA) mainly t10/t11-18:1, individual and total conjugated linoleic acids, n-3 and n-6 polyunsaturated FA (PUFA) contents. The contents of cis(c)-MUFA, mainly c9-18:1, exhibited a quadratic response reaching a minimum at 50 g/kg AMLM (P ≤ 0.05). Meat antioxidant on day 9 was higher (P ≤ 0.05) for diets containing ≥100 g/kg DM AMLM compared to the other diet × retail display period interactions. Relative to the other interactions, meat redness values were lowest on day 7 and 9 for AMLM diets containing ≥150 g/kg DM (P ≤ 0.05). Dietary addition of AMLM increased (P ≤ 0.05) meat lightness and oxymyoglobin, and reduced (P ≤ 0.05) TBARS and instrumental tenderness values. However, oxymyoglobin values declined (P ≤ 0.05) over the retail display period, while lightness, metmyoglobin, TBARS and carbonyls increased (P ≤ 0.05). Results indicate that AMLM up to 200 g/kg DM in lamb finisher diets, improves meat fatty acid composition, tenderness, and lipid shelf-life.
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Affiliation(s)
- Tulimo Uushona
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa; Department of Animal Production, Agribusiness and Economics, Faculty of Agriculture, Engineering and Natural Sciences, University of Namibia, Private Bag 13188, Windhoek, Namibia
| | - Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Chenaimoyo L F Katiyatiya
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Phillip E Strydom
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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23
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Kismiati S, Sarjana TA, Mahfudz LD, Prayitno DS. African leaf ( Vernonia amygdalina) extracts improve Japanese quail ( Coturnix coturnix japonica) carcass traits. Vet World 2023; 16:773-778. [PMID: 37235162 PMCID: PMC10206956 DOI: 10.14202/vetworld.2023.773-778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 03/09/2023] [Indexed: 05/28/2023] Open
Abstract
Background and Aim The Vernonia amygdalina Del. leaf extract (VALE) contains several natural antioxidants, including flavonoids, which effectively ameliorate cholesterol levels while improving quail carcass traits and meat quality. This study aimed to evaluate the effects of VALE on Japanese quail (Coturnix coturnix japonica) carcass traits and meat. Materials and Methods In total, 260 Japanese quails (aged 5 weeks and body weight = 129.1 ± 2.2 g) were raised in an open-sided house and randomized to four VALE treatments: T0: Control, T1: 10 mL/L, T2: 20 mL/L, and T3: 10 mL/L in drinking water. After 12 weeks, carcass traits and chemical and physical meat qualities were evaluated. Results Vernonia amygdalina leaf extract in drinking water exerted significant effects (p < 0.05) on carcass weight, cholesterol levels, and meat water holding capacity (WHC) without significantly affecting carcass and non-carcass percentages, moisture, protein, fat, and meat color qualities. The highest carcass weights and lowest cholesterol levels were identified in the T2 group, while WHC improved in the T3. Conclusion Thus, VALE supplementation (20 mL/L) to quails improved carcass traits, especially cholesterol levels and carcass weights.
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Affiliation(s)
- Sri Kismiati
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang, Central Java, Indonesia
| | - Teysar Adi Sarjana
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang, Central Java, Indonesia
| | - Luthfi Djauhari Mahfudz
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang, Central Java, Indonesia
| | - Dwi Sunarti Prayitno
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang, Central Java, Indonesia
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24
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Petcu CD, Mihai OD, Tăpăloagă D, Gheorghe-Irimia RA, Pogurschi EN, Militaru M, Borda C, Ghimpețeanu OM. Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review. Foods 2023; 12:foods12061334. [PMID: 36981260 PMCID: PMC10047951 DOI: 10.3390/foods12061334] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest-the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors' target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.
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Affiliation(s)
- Carmen Daniela Petcu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Oana Diana Mihai
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Dana Tăpăloagă
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Raluca-Aniela Gheorghe-Irimia
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Elena Narcisa Pogurschi
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Blvd., Marasti, 011464 Bucharest, Romania
| | - Manuella Militaru
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
| | - Cristin Borda
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
| | - Oana-Mărgărita Ghimpețeanu
- Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
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25
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Kalpoutzakis E, Chatzimitakos T, Athanasiadis V, Mitakou S, Aligiannis N, Bozinou E, Gortzi O, Skaltsounis LA, Lalas SI. Determination of the Total Phenolics Content and Antioxidant Activity of Extracts from Parts of Plants from the Greek Island of Crete. PLANTS (BASEL, SWITZERLAND) 2023; 12:1092. [PMID: 36903954 PMCID: PMC10005234 DOI: 10.3390/plants12051092] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 01/20/2023] [Accepted: 02/22/2023] [Indexed: 06/18/2023]
Abstract
Oxidative damages are responsible for many adverse health effects and food deterioration. The use of antioxidant substances is well renowned, and as such, much emphasis is placed on their use. Since synthetic antioxidants exhibit potential adverse effects, plant-derived antioxidants are a preferable solution. Despite the myriads of plants that exist and the fact that numerous studies have been carried out so far, there are many species that have not been examined so far. Many plants under research exist in Greece. Trying to fill this research gap, the total phenolics content and antioxidant activity of seventy methanolic extracts from parts of Greek plants were evaluated. The total phenolics content was measured by the Folin-Ciocalteau assay. Their antioxidant capacity was calculated by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging test, the Rancimat method based on conductometric measurements, and the thermoanalytical method DSC (Differential Scanning Calorimetry). The tested samples were obtained from several parts of fifty-seven Greek plant species belonging to twenty-three different families. Both a remarkably high phenolic content (with gallic acid equivalents varying between 311.6 and 735.5 mg/g of extract) and radical scavenging activity (IC50 values ranged from 7.2 to 39.0 μg/mL) were found in the extract of the aerial parts of Cistus species (C. creticus subsp. creticus, C. creticus subsp. eriocephalus, C. monspeliensis, C. parviflorus and C. salviifolius), Cytinus taxa (C. hypocistis subsp. hypocistis, C. hypocistis subsp. orientalis and C. ruber), and Sarcopoterium spinosum. Furthermore, the sample of Cytinus ruber showed the highest protection factor (PF = 1.276) regarding the Rancimat method, which was similar to that of butylated hydroxytoluene (BHT) (PF = 1.320). The results indicated that these plants are rich in antioxidant compounds, potentiating their use either as food additives to enhance the antioxidant properties of food products, or protect them from oxidation, or as sources for the preparation of food supplements with antioxidant properties.
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Affiliation(s)
- Eleftherios Kalpoutzakis
- Department of Pharmacognosy and Natural Products Chemistry, University of Athens, 15771 Panepistimiopolis Zografou, Greece
| | | | - Vassilis Athanasiadis
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| | - Sofia Mitakou
- Department of Pharmacognosy and Natural Products Chemistry, University of Athens, 15771 Panepistimiopolis Zografou, Greece
| | - Nektarios Aligiannis
- Department of Pharmacognosy and Natural Products Chemistry, University of Athens, 15771 Panepistimiopolis Zografou, Greece
| | - Eleni Bozinou
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| | - Olga Gortzi
- Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 38446 Volos, Greece
| | - Leandros A. Skaltsounis
- Department of Pharmacognosy and Natural Products Chemistry, University of Athens, 15771 Panepistimiopolis Zografou, Greece
| | - Stavros I. Lalas
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
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Chavan S, Bhuvad S, Kumbhalkar B, Walunj T, Gupta V, Deshmukh V, Sardeshmukh S, Sardeshmukh S. Lipid-based ayurvedic formulations of a single herb-Yashtimadhu (Glycyrrhiza glabra): Pharmaceutical standardization, shelf-life estimation and comparative characterization. J Ayurveda Integr Med 2023; 14:100711. [PMID: 37104998 PMCID: PMC10164906 DOI: 10.1016/j.jaim.2023.100711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 11/26/2022] [Accepted: 02/10/2023] [Indexed: 04/29/2023] Open
Abstract
BACKGROUND Single herb Ayurvedic lipid-based formulations of Glycyrrhiza glabra are used as oral, nasal and topical applications for reducing radiotherapy induced side effects in oral cavity cancer patients. These formulations are reported to be de-glycyrrhized, thus minimizing adverse effects of glycyrrhizin on longer consumption. Being a proprietary formulation with specific ratio of herb, lipid and liquid media, there is a need of pharmaceutical standardization and stability study to be conducted for quality control and quality assurance. OBJECTIVE Standardization of Yashtimadhu Ghrut (YG) and Yashtimadhu Taila (YT) based on pharmaceutical characters, safety tests, chromatographic analysis and stability study. MATERIAL AND METHODS Two formulations viz., YG and YT were prepared using cow's ghee and sesame oil, respectively. Basic physicochemical analysis, Thin Layer Chromatography, High Pressure Liquid Chromatography of glabridin and 18-β glycyrrhetinic acid, microbial load and heavy metal analysis were performed. Long term (0,3,6,9,12 months) as well as accelerated (0,3,6 months) stability study was conducted and extrapolated shelf-life was calculated for both the drugs. RESULT Organoleptic and basic physicochemical characters were comparable for both the products while safety parameters were within permissible limits. Extrapolated shelf-life was deduced as 1.74 and 0.67 years for YG and YT, respectively. CONCLUSION Single herb- G. glabra based lipid formulations were standardized and monographs were established. Shelf-life, though complying with classical Ayurvedic texts, indicates further research work with respect to pre-treatment of lipids and packaging systems for its enhancement.
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Affiliation(s)
- Sandeep Chavan
- Bharatiya Sanskriti Darshan Trust's Integrated Cancer Treatment and Research Centre, Pune, India; Atharva Nature Healthcare Pvt Ltd, Pune, India.
| | - Sushama Bhuvad
- Bharatiya Sanskriti Darshan Trust's Integrated Cancer Treatment and Research Centre, Pune, India
| | - Bhagyashri Kumbhalkar
- Bharatiya Sanskriti Darshan Trust's Integrated Cancer Treatment and Research Centre, Pune, India
| | - Tanhaji Walunj
- Bharatiya Sanskriti Darshan Trust's Integrated Cancer Treatment and Research Centre, Pune, India; Merieux Nutriscience Pvt Ltd, Navi Mumbai, India
| | - Vidya Gupta
- Bharatiya Sanskriti Darshan Trust's Integrated Cancer Treatment and Research Centre, Pune, India
| | - Vineeta Deshmukh
- Bharatiya Sanskriti Darshan Trust's Integrated Cancer Treatment and Research Centre, Pune, India
| | - Sukumar Sardeshmukh
- Bharatiya Sanskriti Darshan Trust's Integrated Cancer Treatment and Research Centre, Pune, India; Atharva Nature Healthcare Pvt Ltd, Pune, India
| | - Sadanand Sardeshmukh
- Bharatiya Sanskriti Darshan Trust's Integrated Cancer Treatment and Research Centre, Pune, India; Atharva Nature Healthcare Pvt Ltd, Pune, India
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27
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Quadros DG, Whitney TR, Kerth CR, Miller R, Tolleson DR, Redden RR, Xu W. Intake, growth performance, carcass traits, and meat quality of feedlot lambs fed novel anthocyanin-rich corn cobs. Transl Anim Sci 2023; 7:txac171. [PMID: 36816827 PMCID: PMC9930730 DOI: 10.1093/tas/txac171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023] Open
Abstract
Feeding anthocyanin- and antioxidant-rich forages to sheep and dairy cows can improve performance and product quality. The objective of this study was to evaluate the impact of feeding anthocyanin-rich (Hi-A) corn cobs on the growth performance and meat quality of lambs. A total of 30 eight-month-old Rambouillet ewe lambs (body weight 30.7 ± 1.2 kg) were fed for 63 days with three diets consisting of 80% concentrate and 20% roughage: Hi-A corn cobs (Hi-A), regular corn cobs (Low-A), and bermudagrass hay (BGH). A completely randomized design trial with 10 lambs per treatment was used. Data were collected on dry matter intake (DMI), body weight (BW), average daily gain (ADG), gain:feed ratio (G:F), carcass traits, meat color, fatty acid (FA) profile, volatile aroma compounds, and sensory panels. After feeding for 63 days, lambs were harvested, and the carcasses were evaluated. Boneless lamb loin chops were fabricated and submitted to FA, aroma, and sensory analysis. The corn cob diets did not affect BW, ADG, or G:F of the lambs compared to BGH diet, but DMI (P < 0.01) was decreased. The dressing percentage was greater (P < 0.05) in lambs fed BGH than in those fed Hi-A, while lambs fed Low-A did not differ from the other two diets. Loin chop instrumental color characteristics were not influenced by diets, except the hue angle, which was greater (P < 0.05) in lambs fed Hi-A than Low-A, while BGH did not differ from lambs fed either cob diet. There was no significant difference in the meat fatty acid profile. Five volatile compounds were affected by diets. The 2-butanone (P = 0.07) and 2,3-butanedione (P = 0.05) were greater in chops from lambs fed BGH relative to lambs fed Hi-A and neither differed (P > 0.05) from lambs fed Low-A diet. The 2-propanone was greater (P = 0.01) in chops from lambs fed BGH than in those fed either the Low-A or Hi-A diets. Both 3-methyl-butanal and methyl benzene were lower (P = 0.01 and P = 0.02, respectively) in chops from lambs fed the Hi-A diet than in those fed either the BGH or Low-A diet. Replacing 20% bermudagrass hay with corn cobs in the diets of feedlot lambs did not affect sheep growth performance, meat fatty acid profile, sensory traits, and most carcass characteristics and meat color parameters. Hi-A corn diet improved aroma in cooked boneless loin chops, but sensory traits were not affected. This study showed the Hi-A corn cobs can be safely used for roughage and feed for lambs and for improving meat aroma in cooked boneless loin chops.
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Affiliation(s)
| | | | - Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA
| | - Rhonda Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA
| | | | - Reid R Redden
- Texas A&M AgriLife Research, San Angelo, TX 76901, USA
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28
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Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried Oysters. BIOENGINEERING (BASEL, SWITZERLAND) 2022; 9:bioengineering9120818. [PMID: 36551024 PMCID: PMC9774588 DOI: 10.3390/bioengineering9120818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/03/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022]
Abstract
Lipid and protein oxidation is a main problem related to the preservation of dried aquatic products. Rosemary oleoresin is widely used as an antioxidant, but its application is limited due to its instability and easy degradation. Nanoliposome encapsulation is a promising and rapidly emerging technology in which antioxidants are incorporated into the liposomes to provide the food high quality, safety and long shelf life. The objectives of this study were to prepare nanoliposome coatings of rosemary oleoresin to enhance the antioxidant stability, and to evaluate their potential application in inhibiting protein and lipid oxidation in dried oysters during storage. The nanoliposomes encapsulating rosemary oleoresin were applied with a thin-film evaporation method, and the optimal amount of encapsulated rosemary oleoresin was chosen based on changes in the dynamic light scattering, Zeta potential, and encapsulation efficiency of the nanoliposomes. The Fourier transform-infrared spectroscopy of rosemary oleoresin nanoliposomes showed no new characteristic peaks formed after rosemary oleoresin encapsulation, and the particle size of rosemary oleoresin nanoliposomes was 100-200 nm in transmission electron microscopy. The differential scanning calorimetry indicated that the nanoliposomes coated with rosemary oleoresin had better thermal stability. Rosemary oleoresin nanoliposomes presented good antioxidant stability, and still maintained 48% DPPH radical-scavenging activity and 45% ABTS radical-scavenging activity after 28 d of storage, which was 3.7 times and 2.8 times higher than that of empty nanoliposomes, respectively. Compared with the control, the dried oysters coated with rosemary oleoresin nanoliposomes showed significantly lower values of carbonyl, sulfhydryl content, thiobarbituric acid reactive substances, Peroxide value, and 4-Hydroxynonenal contents during 28 d of storage. The results provide a theoretical basis for developing an efficient and long-term antioxidant approach.
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29
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Skwarek P, Karwowska M. Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace. Biomolecules 2022; 12:1695. [PMID: 36421709 PMCID: PMC9688078 DOI: 10.3390/biom12111695] [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: 10/10/2022] [Revised: 11/05/2022] [Accepted: 11/12/2022] [Indexed: 06/26/2024] Open
Abstract
The aim of the study was to evaluate the effect of tomato pomace (TP) on physicochemical parameters and fatty acid profile as well as antioxidant properties of dry fermented sausages with a reduced content of nitrites. Four different sausage formulations were prepared: control sample, and samples with 0.5%, 1% and 1.5% addition of freeze-dried TP. The sausages were analyzed for: chemical composition, pH and water activity, fatty acid profile, color parameters, biogenic content, and number of lactic acid bacteria and Enterobacteriacea. The antioxidant properties were also assessed depending on the amount of TP used. The products were characterized by similar water activity and pH in the range of 0.877-0.895 and 4.55-4.81, respectively. The effect of the addition of freeze-dried TP on an increase in antioxidant activity along with an increase in the concentration of the additive was observed. This phenomenon was most likely due to the strong antioxidant properties of tomato as well as the high content of lycopene. The antimicrobial properties of TP in raw fermented sausages were also noted as the product with the highest concentration of pomace had the lowest number of Enterobacteriaceae. In addition, sausages with reduced levels of nitrites to which TP was added were characterized by a higher redness, which will probably have a positive impact on the assessment consumers make of them. The most promising results were obtained for the dry fermented sausage with 1.5% addition of TP.
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Affiliation(s)
| | - Małgorzata Karwowska
- Department of Animal Food Technology, Sub-Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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30
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Singh AK, Kim JY, Lee YS. Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients. Molecules 2022; 27:7513. [PMID: 36364340 PMCID: PMC9655785 DOI: 10.3390/molecules27217513] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 08/01/2023] Open
Abstract
In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have extended shelf lives. This demand sparked research into the creation of novel tools and ingredients for modern packaging systems. The use of phenolic-compound-based active-packaging and edible films/coatings with antimicrobial and antioxidant activities is an innovative approach that has gained widespread attention worldwide. As phenolic compounds are natural bioactive molecules that are present in a wide range of foods, such as fruits, vegetables, herbs, oils, spices, tea, chocolate, and wine, as well as agricultural waste and industrial byproducts, their utilization in the development of packaging materials can lead to improvements in the oxidative status and antimicrobial properties of food products. This paper reviews recent trends in the use of phenolic compounds as potential ingredients in food packaging, particularly for the development of phenolic compounds-based active packaging and edible films. Moreover, the applications and modes-of-action of phenolic compounds as well as their advantages, limitations, and challenges are discussed to highlight their novelty and efficacy in enhancing the quality and shelf life of food products.
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31
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Zhu L, Luo C, Ma C, Kong L, Huang Y, Yang W, Huang C, Jiang W, Yi J. Inhibition of the NF-κB pathway and ERK-mediated mitochondrial apoptotic pathway takes part in the mitigative effect of betulinic acid on inflammation and oxidative stress in cyclophosphamide-triggered renal damage of mice. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2022; 246:114150. [PMID: 36215883 DOI: 10.1016/j.ecoenv.2022.114150] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/28/2022] [Accepted: 09/30/2022] [Indexed: 06/16/2023]
Abstract
Betulinic acid (BA), an occurring pentacyclic triterpenoid, has various biological activities, such as anti-inflammation and antioxidation. Previous studies found that BA attenuated cyclophosphamide (CYP)-induced intestinal mucosal damage by inhibiting intestinal mucosal barrier dysfunctions and cell apoptosis. However, the effects and regulation mechanisms of BA on CYP-induced renal damage has not been reported in literature. Here, we found that BA pretreatment alleviated the elevation of serum urea level and inhibited the increase in serum neutrophil gelatinase-associated lipocalin level induced by CYP. Meanwhile, BA ameliorated renal tubular epithelial cell edema, and vacuolization of renal cortical tubular and renal glomerulus. Moreover, pretreatment with BA inhibited the mRNA expressions of pro-inflammatory cytokines interleukin-1β (IL-1β), IL-6, and tumor necrosis factor-α, and increased mRNA expressions of anti-inflammatory cytokines such as IL-10 and transforming growth factor-β by inactivation nuclear factor kappa-B. Simultaneously, BA decreased the accumulation of reactive oxygen species and malondialdehyde, and lowered the levels of superoxide dismutase and glutathione, while increased the activity of glutathione peroxidase in CYP-induced kidney damage mice. Besides, BA reduced the phosphorylation of extracellular signal-regulated kinases (ERK), inhibited the ratio of Bcl-2/Bax and cell apoptosis in CYP-triggered kidney damage. Furthermore, BA and/or PD98059 (an inhibitor of ERK) regulated mitigation of CYP-elicited renal injury and deactivation of the ERK pathway and mitochondrial apoptotic pathway, indicating that the protective effect of BA on CYP-induced renal damage may be associated with the down-regulation of ERK-mediated mitochondrial apoptotic pathway. Thus, BA could be a candidate agent against chemotherapy drug-induced nephrotoxicity by reducing inflammation and oxidative stress through suppression of ERK-mediated mitochondrial apoptotic pathway.
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Affiliation(s)
- Lijuan Zhu
- Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - Chenxi Luo
- Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - Chaoyang Ma
- Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - Li Kong
- Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - You Huang
- Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - Wenjiang Yang
- Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - Chunlin Huang
- Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - Weiwei Jiang
- College of Medical Technology, Hunan Polytechnic of Environment and Biology, Hengyang 421005, China.
| | - Jine Yi
- Hunan Engineering Research Center of Livestock and Poultry Health Care, College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China.
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Hadidi M, Orellana-Palacios JC, Aghababaei F, Gonzalez-Serrano DJ, Moreno A, Lorenzo JM. Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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He S, Wang Y. Antimicrobial and Antioxidant Effects of Kappa-Carrageenan Coatings Enriched with Cinnamon Essential Oil in Pork Meat. Foods 2022; 11:foods11182885. [PMID: 36141013 PMCID: PMC9498619 DOI: 10.3390/foods11182885] [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: 09/04/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 12/23/2022] Open
Abstract
Fresh pork is susceptible to microbial contamination and lipid oxidation, which leads to food safety and quality issues. This study aimed to develop a kappa-carrageenan (KC) coating embedded with cinnamon essential oil (CEO) for antimicrobial and antioxidant purposes in pork meat. The uncoated controls and coated samples were subjected to microbial (total viable count, lactic acid bacteria, and H2S-producing bacteria), chemical (DPPH and pH), and physical (surface color) analyses during refrigerated storage at 4 °C for 7 days. It was observed that KC coatings exhibited a better preservation effect on pork meat after the addition of CEO. The KC−CEO coatings were effective in retarding the growth of total viable count, lactic acid bacteria, and H2S-producing bacteria. In a DPPH test, the level of lipid oxidation in pork meat was also significantly (p < 0.05) reduced by the KC−CEO coatings. Furthermore, these coatings displayed pronounced activity in inhibiting the adverse alterations of pH value and surface color. Practically, KC−CEO-coated samples still exhibited an attractive bright red color at the end of refrigerated storage. Taken together, the developed KC−CEO coatings exerted pronounced antimicrobial and antioxidant activities in pork, thus providing a potential approach to preserving perishable meat.
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Affiliation(s)
- Shoukui He
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yifei Wang
- Department of Food Science & Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
- Correspondence:
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Structural, nutritional and antimicrobial properties of soy protein isolate and Alyssum homolocarpum seed gum films containing carrot seed and pomegranate peel extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01471-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sayed Mostafa H, Fawzy El Azab E. Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid. Food Chem X 2022; 14:100336. [PMID: 35634220 PMCID: PMC9130523 DOI: 10.1016/j.fochx.2022.100336] [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: 09/17/2021] [Revised: 04/08/2022] [Accepted: 05/15/2022] [Indexed: 11/08/2022] Open
Abstract
Anti-oxidative effect of green coffee versus ascorbic acid (Asc) was compared. Green coffee (GC) has a negative effect on a* due to its chlorogenic acid content. Addition of ≥ 500 ppm GC was more effective than Asc in improving oxidative stability. GC addition lowered hydrocarbons by 87.6%, compared with 84% in Asc-containing samples. 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.
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Pomegranate ( Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Abstract
Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased Aw and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers’ acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products.
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Zhang D, Ivane NM, Haruna SA, Zekrumah M, Elysé FKR, Tahir HE, Wang G, Wang C, Zou X. Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials. Meat Sci 2022; 191:108842. [DOI: 10.1016/j.meatsci.2022.108842] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 04/12/2022] [Accepted: 05/04/2022] [Indexed: 11/25/2022]
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Abstract
The health benefits of Dracocephalum heterophyllum are widely reported in traditional Tibetan medicines, but the reported chemical composition is limited, probably due to difficulties in separating and purifying compounds. In this study, antioxidative phenylethanoids were isolated from an extract of Dracocephalum heterophyllum using medium- and high-pressure liquid chromatography, coupled with on-line HPLC–1,1-diphenyl-2-picrylhydrazyl recognition. Firstly, crude samples (1.3 kg) of Dracocephalum heterophyllum were pretreated via silica gel medium-pressure liquid chromatography to yield 994.0 g of Fr2, of which 10.8 g was then pretreated via MCI GEL®CHP20P medium-pressure liquid chromatography. The resulting Fr23 and Fr25 were further separated and purified using high-pressure liquid chromatography, and yielded 8.08 mg of Fr2391, 9.76 mg of Fr2551, 16.09 mg of Fr2581, and 8.75 mg of Fr2582. Furthermore, analysis of the purity and structures of the phenylethanoids suggested that Fr2391, Fr2551, Fr2581, and Fr2582 corresponded to decaffeoylverbascoside, rosmarinic acid, acteoside, and 2′-O-acetylplantamajoside, respectively, with all being over 95% pure. Finally, the antioxidant potential of the compounds was explored based on their ability to scavenge 1,1-diphenyl-2-picrylhydrazine, as well as through molecular docking of proteins related to antioxidant pathways. Altogether, our findings revealed that the proposed method is promising for separating pure antioxidative phenylethanoids from other natural compounds.
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Jachimowicz K, Winiarska-Mieczan A, Tomaszewska E. The Impact of Herbal Additives for Poultry Feed on the Fatty Acid Profile of Meat. Animals (Basel) 2022; 12:ani12091054. [PMID: 35565481 PMCID: PMC9101922 DOI: 10.3390/ani12091054] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/12/2022] [Accepted: 04/18/2022] [Indexed: 02/04/2023] Open
Abstract
Researchers often found that herbal additives to chicken feed can favorably alter the fatty acid profile of the meat. The most desirable effects of diet modification comprise an increased content of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) and a reduced content of saturated fatty acids (SFA) in the breast and thigh muscles. A modified fatty acid profile contributes to improvement in the quality of poultry meat, which is reflected in its increased consumption. However, it may be problematic that PUFAs are oxidized easier than other lipids, which can have a negative impact on the sensory traits of meat. By contrast, herbs and herbal products contain antioxidants that can prevent the oxidation of unsaturated fatty acids and cholesterol present in animal-origin products and increase the antioxidant potential of the consumer’s body. This paper aims to review the influence of herbal additives for broiler chicken diets on the fatty acid profile of poultry meat. Special attention was paid to changes in the content of SFAs, MUFAs, and PUFAs, but also alterations in the omega-6:omega-3 ratio. The presented reference literature supports the statement that herbs and bioactive components of herbs added to chicken diets can improve the quality of broiler chicken meat by altering the content of fatty acids.
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Affiliation(s)
- Karolina Jachimowicz
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
- Correspondence:
| | - Anna Winiarska-Mieczan
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
| | - Ewa Tomaszewska
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka St. 12, 20-950 Lublin, Poland;
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Vlaicu PA, Untea AE, Turcu RP, Saracila M, Panaite TD, Cornescu GM. Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat Quality. Foods 2022; 11:foods11081105. [PMID: 35454692 PMCID: PMC9029320 DOI: 10.3390/foods11081105] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 01/17/2023] Open
Abstract
Meat industries across the world are constantly focusing to find natural low-cost additives for the development of novel meat products to meet consumer demand for improving the health benefits. In this study, we investigated the chemical composition and the bioactive compounds of some herbal plants, namely basil, thyme, sage, and their functionality on broiler chicken thigh meat quality. Chemical composition, as well as total antioxidant activity, polyphenols, vitamin E lutein and zeaxanthin and the fatty acids of the plants, were analyzed. According to findings, total polyphenols was 21.53 mg gallic acid/g in basil, 31.73 mg gallic acid/g in thyme and 38.87 mg gallic acid/g in sage. The antioxidant capacity was 19.91 mM Trolox in basil, 54.09 mM Trolox in thyme and 54.09 mM Trolox in sage. Lutein and zeaxanthin from basil was 267.91 mg/kg, 535.79 mg/kg in thyme and 99.89 mg/kg, and vitamin E ranged from 291.71 mg/kg in basil to 379.37 mg/kg in thyme and 148.07 mg/kg in sage, respectively. After, we developed a trial on 120 unsexed broiler chickens (n = 30) which were separated into four groups with six replications of five chickens each: control (C); 1% basil (B); 1% thyme (T) and 1% sage (S). The B, T and S groups deposited significantly higher (p < 0.05) concentration of zinc, polyphenols, antioxidant capacity and vitamin E in meat samples compared with the C group. In the experimental groups, the proportion of total polyunsaturated fatty acids, the ratio of n-6 to n-3 fatty acids, and the ratio of polyunsaturated fatty acids to saturated fatty acids in the thigh muscles were significantly improved (p < 0.05). The tested plants exhibited a significant (p = 0.0007) hypocholesterolemic effect in the meat of the B (45.90 mg/g), T (41.60 mg/g) and S (48.80 mg/kg) experimental groups compared with the C (60.50 mg/g) group. These results support the application of the studied plants as natural sources of additives which could be effective in improving meat quality, from the human consumption perspective.
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Zurak D, Slovenec P, Janječić Z, Bedeković XD, Pintar J, Kljak K. Overview on recent findings of nutritional and non-nutritional factors affecting egg yolk pigmentation. WORLD POULTRY SCI J 2022. [DOI: 10.1080/00439339.2022.2046447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- D. Zurak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - P. Slovenec
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - Z. Janječić
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - X, D. Bedeković
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - J. Pintar
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - K. Kljak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
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Influence of Red Corn Rich in Anthocyanins on Productive Traits, Blood Metabolic Profile, and Antioxidative Status of Fattening Lambs. Animals (Basel) 2022; 12:ani12050612. [PMID: 35268182 PMCID: PMC8909645 DOI: 10.3390/ani12050612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 12/10/2022] Open
Abstract
Simple Summary In order to prevent lamb distress during weaning and avoid the occurrence of oxidative stress leading to diminished production performance, health status, or product quality, feeds rich in polyphenols (anthocyanins) are increasingly used in ruminant feeding. In the present study, lambs were allocated into three groups, with 10 lambs per group. The feed mixture for the control group (C) contained yellow corn. Lambs in experimental group I were fed feed mixtures containing yellow corn replaced by red corn at 50% (RC50). In experimental group II, red corn fully replaced (100%) yellow corn (RC100) in the lambs’ feed. The results of the present study indicate a positive effect of red corn rich in anthocyanins on the metabolic profile without any changes in the productive traits of lambs. Abstract In this study, we aimed to evaluate the effects of different proportions of red corn rich in anthocyanins on the diet of fattening lambs considering their productive traits, blood metabolic profile, and antioxidative status. The research was carried out with 30 Merinolandschaf lambs, 90 days old and weaned. The feed mixture for lambs (n = 10) of the control group contained yellow corn, while in the feed mixture of experimental group I (n = 10), yellow corn was replaced with red corn at 50% (RC50), and in experimental group II (n = 10), yellow corn was 100% replaced with red corn (RC100). An automatic three-part differential haematology analyser was used to determine haematological parameters in whole blood, and biochemical parameters were determined in blood serum using a biochemical analyser. A diet containing red corn did not affect productive traits or the majority of the examined parameters. However, higher blood haemoglobin content, increased aspartate aminotransferase and creatine kinase activity, and decreased glucose and non-esterified fatty acids concentrations were found in the serum of RC100 lambs. These results indicate a positive effect of red corn rich in anthocyanins on the metabolic profile without any changes in the productive traits of lambs.
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Zhang K, Li X, Zhao J, Wang Y, Hao X, Liu K, Liu H. Protective effects of chlorogenic acid on the meat quality of oxidatively stressed broilers revealed by integrated metabolomics and antioxidant analysis. Food Funct 2022; 13:2238-2252. [PMID: 35133368 DOI: 10.1039/d1fo03622j] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Oxidation is a major cause of meat quality deterioration during broiler production, which leads to undesirable meat color and impaired water holding capacity (WHC), thereby impacting consumer appeal and satisfaction. Chlorogenic acid (CGA), a natural phenolic acid, is regarded as a potential, safer and healthier antioxidant to improve meat quality. To investigate the protective effects of CGA on the meat quality of oxidatively stressed broilers, 240 one-day-old male Cobb broiler chickens were allocated to four treatments: basal diet (control group), basal diet + dexamethasone (DEX) injection (DEX group), basal diet containing 500 mg kg-1 CGA (CGA group), and basal diet containing 500 mg kg-1 CGA + DEX injection (DEX_CGA group). Meat quality, antioxidant capacity, the nuclear factor erythroid 2-related factor 2 (Nrf2) pathway, and metabolomic profile were detected in the breast muscle of broilers. Then, correlation analysis between meat quality and antioxidant capacity, antioxidant-related genes, and metabolites was performed. The results indicated that CGA supplementation improved the growth performance and meat quality traits (pH, WHC, and meat color) and enhanced the antioxidant enzyme activity by activating the Nrf2 pathway in the breast muscle of oxidatively stressed broilers. A total of 619 metabolites were identified, among which 93 differential metabolites were found between control and DEX groups, and 65 differential metabolites were observed between DEX and DEX_CGA groups. Breast metabolic profiles were changed by DEX treatment, while CGA supplementation could normalize the metabolic changes in DEX-challenged broilers. Metabolic pathway analysis revealed that most of the differential metabolites between DEX and DEX_CGA groups were involved in pyrimidine/purine, propanoate and phenylalanine metabolism, primary bile acid biosynthesis, and lysine metabolism, which may contribute to explain the protective effects of CGA on meat quality. Moreover, according to the correlation analysis, four metabolites were identified as potential biomarkers to predict the meat quality. In conclusion, our findings demonstrate that CGA is an effective, natural and safe antioxidant to enhance the quality of meat from intensive industrial poultry production.
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Affiliation(s)
- Kai Zhang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China.
| | - Xuemin Li
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China.
| | - Jinshan Zhao
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yang Wang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China.
| | - Xiaojing Hao
- Qingdao Institute of Animal Science and Veterinary Medicine, Qingdao, 266199, China
| | - Kaidong Liu
- Qingdao Institute of Animal Science and Veterinary Medicine, Qingdao, 266199, China
| | - Huawei Liu
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China.
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Babaoğlu AS, Ünal K, Dilek NM, Poçan HB, Karakaya M. Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage. Meat Sci 2022; 187:108765. [DOI: 10.1016/j.meatsci.2022.108765] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 02/04/2022] [Accepted: 02/06/2022] [Indexed: 01/08/2023]
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45
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Zhou B, Luo J, Quan W, Lou A, Shen Q. Antioxidant Activity and Sensory Quality of Bacon. Foods 2022; 11:foods11020236. [PMID: 35053968 PMCID: PMC8774322 DOI: 10.3390/foods11020236] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/07/2022] [Accepted: 01/08/2022] [Indexed: 02/05/2023] Open
Abstract
Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods.
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ABZHANOVA S, ZHAKSYLYKOVA G, KULAZHANOV T, BAYBOLOVA L, NABIYEVA Z. Application of functional ingredients in canned meat production. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.61122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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47
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Al-Hijazeen M. Recommended Level of Rosemary Extract (<i>Rosmarinus officinalis</i> L.) Based on Lipid Oxidation, Total Volatiles, and Sensory Evaluation of Treated Cooked Chicken Meat. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-22-00034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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48
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Al-Hijazeen M. Lipid oxidation, total volatiles, and sensory evaluation of cooked chicken meat treated with <i>Origanum syriacum L.</i> essential oil. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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49
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AL-HIJAZEEN M. The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57120] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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50
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Xu QD, Zhou ZQ, Jing Z, He Q, Sun Q, Zeng WC. Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108368] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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