1
|
Galvão AMMT, Costa GFD, Santos MD, Pollonio MAR, Hubinger MD. Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris). Meat Sci 2024; 216:109589. [PMID: 38970934 DOI: 10.1016/j.meatsci.2024.109589] [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: 05/02/2024] [Revised: 06/26/2024] [Accepted: 06/30/2024] [Indexed: 07/08/2024]
Abstract
High internal phase emulsions (HIPEs) are promising techniques that can replace saturated fat in food without reducing the product's texture, sensory attributes, water-holding capacity, and cooking loss. In the current investigation, 100% pork back fat was replaced by HIPEs formed with lentil protein isolate (LPI) in Bologna sausages. HIPEs were prepared by 25% LPI dispersion (2, 4, 6, and 8%, w/w) and 75% (w/w) soybean oil. HIPEs with higher LPI concentration (4, 6, and 8%, w/w) showed lower droplet size, firmer appearance, and better rheology behavior than 2% LPI. The concentrations LPI (2%, 4%, 6%, and 8%, w/w) led to increased moisture in sausages (FH2, FH4, FH6, and FH8, respectively) compared to the FC. These LPI levels resulted in sausage values for pressed juice similar to the FC and lower energy values than sausages with soybean oil (FO) and pork back fat (FC). Besides, these LPI concentrations (4%, 6%, and 8%, w/w) resulted in a lower oil oxidation level in sausages with HIPEs (FH4, FH6, and FH8, respectively) compared to the control sausage formulation with pork back fat (FC). Bologna sausages elaborated with HIPEs showed emulsion stability values higher than 97%, without significance difference between them. The texture and sensory properties of sausages made with HIPEs were comparable to those made with pork back fat. HIPEs may improve the oxidation stability of the Bologna sausages. These results highlight the effectiveness of HIPEs structured with lentil protein in successfully substituting pork back fat in Bologna sausages with a better nutritional appeal.
Collapse
Affiliation(s)
- Andrêssa Maria Medeiros Theóphilo Galvão
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862 Campinas, SP, Brazil.
| | - Gilmar Freire da Costa
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862 Campinas, SP, Brazil
| | - Mirian Dos Santos
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862 Campinas, SP, Brazil
| | - Marise Aparecida Rodrigues Pollonio
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862 Campinas, SP, Brazil
| | - Míriam Dupas Hubinger
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato, 80, 13083-862 Campinas, SP, Brazil
| |
Collapse
|
2
|
Darko HSO, Ismaiel L, Fanesi B, Pacetti D, Lucci P. Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification. Foods 2024; 13:2658. [PMID: 39272424 PMCID: PMC11394074 DOI: 10.3390/foods13172658] [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: 07/31/2024] [Revised: 08/18/2024] [Accepted: 08/20/2024] [Indexed: 09/15/2024] Open
Abstract
Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up.
Collapse
Affiliation(s)
- Helen Stephanie Ofei Darko
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Lama Ismaiel
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Benedetta Fanesi
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Deborah Pacetti
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Paolo Lucci
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| |
Collapse
|
3
|
Bernini R, Campo M, Cassiani C, Fochetti A, Ieri F, Lombardi A, Urciuoli S, Vignolini P, Villanova N, Vita C. Polyphenol-Rich Extracts from Agroindustrial Waste and Byproducts: Results and Perspectives According to the Green Chemistry and Circular Economy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12871-12895. [PMID: 38829927 DOI: 10.1021/acs.jafc.4c00945] [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: 06/05/2024]
Abstract
Polyphenols are natural secondary metabolites found in plants endowed with multiple biological activities (antioxidant, anti-inflammatory, antimicrobial, cardioprotective, and anticancer). In view of these properties, they find many applications and are used as active ingredients in nutraceutical, food, pharmaceutical, and cosmetic formulations. In accordance with green chemistry and circular economy strategies, they can also be recovered from agroindustrial waste and reused in various sectors, promoting sustainable processes. This review described structural characteristics, methods for extraction, biological properties, and applications of polyphenolic extracts obtained from two selected plant materials of the Mediterranean area as olive (Olea europaea L.) and pomegranate (Punica granatum L.) based on recent literature, highlighting future research perspectives.
Collapse
Affiliation(s)
- Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Margherita Campo
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Chiara Cassiani
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Andrea Fochetti
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Francesca Ieri
- Institute of Bioscience and BioResources (IBBR), National Research Council of Italy (CNR), 50019 Sesto Fiorentino, Florence, Italy
| | - Andrea Lombardi
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Silvia Urciuoli
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Pamela Vignolini
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Noemi Villanova
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Chiara Vita
- QuMAP - PIN, University Center "Città di Prato" Educational and Scientific Services for the University of Florence, 59100 Prato, Italy
| |
Collapse
|
4
|
Grasso S, Estévez M, Lorenzo JM, Pateiro M, Ponnampalam EN. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality - Invited Review. Meat Sci 2024; 211:109451. [PMID: 38350244 DOI: 10.1016/j.meatsci.2024.109451] [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: 12/13/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/15/2024]
Abstract
Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components (e.g., polyphenol, tocopherols, ascorbic acid, carotenoids) with antioxidant, antimicrobial, and anti-inflammatory effects, among others. In the context of making our agriculture-food based economy more circular and sustainable, and to develop foods with clean labels and less E-numbers, fruits, vegetables, yams, cereal distillers, oilseeds and other plant by-products could be utilised and upcycled back into new food formulations. Meat products are a particularly suitable matrix for this purpose, due to their susceptibility to lipid and protein oxidation and microbial spoilage (which shorten their shelf life). This review brings together the latest (2020-23) reformulation efforts, preservative methods and other innovative pathways, including studies on by-products as plant-based additives and bio-actives. It will cover the use of plant-based by-products as natural additives into production of processed meat products such as burgers, fermented meats and sausages, produced from ruminant and monogastric animals (except poultry). The extraction methods, inclusion levels, processing methods used and the quality of the resulting meat products will be reported, including preservative effects (microbial growth, oxidative stability and shelf life) and effects on instrumental, nutritional and sensory quality. Furthermore, it will also critically discuss the gaps identified, recommendation of the most promising ingredients for quality enhancement, and provide directions for future research.
Collapse
Affiliation(s)
- Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Mario Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, Universidad de Extremadura, 10003 Cáceres, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Eric N Ponnampalam
- School of Agriculture, Food and Ecosystems Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia; Agrifeed Animal Production, 9 Poseidon Close, Mill Park, Victoria 3082, Australia
| |
Collapse
|
5
|
Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, Pauselli M. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Sci 2024; 213:109479. [PMID: 38471360 DOI: 10.1016/j.meatsci.2024.109479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 02/24/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.
Collapse
Affiliation(s)
- Viviana Bolletta
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Ruggero Menci
- Research Institute of Organic Agriculture, FiBL, Pôle Bio - Ecosite du Val de Drôme - 150 Avenue de Judée, 26400 Eurre, France
| | - Bernardo Valenti
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy.
| | - Luciano Morbidini
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Maurizio Servili
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Agnese Taticchi
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Emanuele Lilli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Mariano Pauselli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| |
Collapse
|
6
|
Elsawy NH, Elshazly SA, Elkattawy AM, Nasr NE, Almadaly EA, Refaey MS, Kahilo KA, Assas M, Abdo W, hashem AS, Abouzed TK, Dorghamm DA. Ameliorative effect of Odontonema cuspidatum extract against testicular damage induced by sodium nitrite in rats. Open Vet J 2024; 14:304-315. [PMID: 38633197 PMCID: PMC11018448 DOI: 10.5455/ovj.2024.v14.i1.27] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Accepted: 12/15/2023] [Indexed: 04/19/2024] Open
Abstract
Background Sodium nitrite (NaNO2) is a chemical substance used to enhance taste, add color, and keep food products fit for consumption for a longer time. NaNO2 gives rise to a negative adverse effect on male reproductive function. Odontonema cuspidatum (OC) is a natural plant that possesses antioxidant capacity. Aim Our research evaluates the potential beneficial effect of OC extract on the harmful effects caused by NaNO2 on the testicular tissue and sperm characteristics of male rats. Methods Four groups with a total of forty rats: the control, the NaNO2-received group, the OC-administered group, and the fourth group received both NaNO2 and OC. All groups were administered daily for two months. Sperm characteristics, testicular antioxidant status, qRT-PCR, and histopathological changes were evaluated. Results Coadministration of NaNO2 and OC, in comparison with NaNO2 alone, contributed to a notable enhancement in acrosomal integrity, decreasing sperm abnormalities and restoring serum testosterone levels. Moreover, such coadministration reduced the oxidative stress marker, malondialdehyde (MDA), and increased superoxide dismutase (SOD) in testicular tissue, lowering TNF-α gene expression, and increasing the expression of P450scc and StAR genes. In addition, the NaNO2 and OC combination decreased the testicular histopathological changes and the Caspase-3 and Proliferating cell nuclear antigen (PCNA) immunoexpression in seminiferous tubules compared with the NaNO2 group. Conclusion The extract of OC exhibited the ability to decrease oxidative stress and ameliorate the detrimental effects caused by NaNO2.
Collapse
Affiliation(s)
- Nesma H. Elsawy
- Department of Biochemistry, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Samir A. Elshazly
- Department of Biochemistry, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Azza M. Elkattawy
- Department of Biochemistry, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Nasr E. Nasr
- Department of Biochemistry, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Essam A. Almadaly
- Department of Theriogenology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Mohamed S. Refaey
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Koom, Egypt
| | - Khaled A. Kahilo
- Department of Biochemistry, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Mona Assas
- Fish Processing and Biotechnology Department, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Walied Abdo
- Department of Veterinary Pathology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Aml S. hashem
- Department of Biochemistry, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt
| | - Tarek K. Abouzed
- Department of Biochemistry, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Doaa Abdullah Dorghamm
- Department of Biochemistry, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt
| |
Collapse
|
7
|
Guan H, Xing K, Liu S. Green Synthesis of Au Magnetic Nanocomposites Using Waste Chestnut Skins and Their Application as a Peroxidase Mimic Nanozyme Electrochemical Sensing Platform for Sodium Nitrite. Foods 2023; 12:3665. [PMID: 37835318 PMCID: PMC10572894 DOI: 10.3390/foods12193665] [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: 06/21/2023] [Revised: 07/28/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
An electrochemical sensor with high sensitivity for the detection of sodium nitrite was constructed based on the peroxidase-like activity of Au magnetic nanocomposites (Au@Fe3O4). The Au@Fe3O4 composite nanoparticles were green-synthesized via the reduction of gold nanoparticles (AuNPs) from waste chestnut skins combined with the sonochemical method. The nanoparticles have both the recoverability of Fe3O4 and the advantage of being able to amplify electrical signals. Furthermore, the synergistic effect of green reduction and sonochemical synthesis provides a functional approach for the preparation of Au@Fe3O4 with significant peroxidase-like activities. The physicochemical properties were characterized using transmission electron microscopy (TEM), energy dispersive X-ray spectroscopy (EDS), the Brunauer-Emmett-Teller (BET) method, and Fourier transform infrared spectroscopy (FT-IR). The electrochemical properties of sodium nitrite were determined with cyclic voltammetry (CV) and chronoamperometry (i-t). The results revealed that Au@Fe3O4 acted as a peroxidase mimic to decompose hydrogen peroxide to produce free radicals, while ·OH was the primary free radical that promoted the oxidation of sodium nitrite. With the optimal detection system, the constructed electrochemical sensor had a high sensitivity for sodium nitrite detection. In addition, the current response had a good linear relationship with the sodium nitrite concentration in the range of 0.01-100 mmol/L. The regression equation of the working curve was y = 1.0752x + 4.4728 (R2 = 0.9949), and the LOD was 0.867 μmol/L (S/N = 3). Meanwhile, the constructed detection system was outstanding in terms of recovery and anti-interference and had a good detection stability of more than 96.59%. The sensor has been successfully applied to a variety of real samples. In view of this, the proposed novel electrochemical analysis method has great prospects for application in the fields of food quality and environmental testing.
Collapse
Affiliation(s)
- Huanan Guan
- School of Gain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212000, China
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;
| | - Ke Xing
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;
| | - Shuping Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;
- College of Tourism and Culinary Science, Harbin University of Commerce, Harbin 150028, China
| |
Collapse
|
8
|
Tang T, Zhang M, Lim Law C, Mujumdar AS. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges. Food Res Int 2023; 170:112984. [PMID: 37316019 DOI: 10.1016/j.foodres.2023.112984] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in the meat industry has been controversial due to potential health risks. Finding suitable substitutes for sodium nitrite and controlling nitrite residue have been a major challenge faced by the meat processing industry. This paper summarizes possible factors affecting the variation of nitrite content in the processing of prepared dishes. New strategies for controlling nitrite residues in meat dishes, including natural pre-converted nitrite, plant extracts, irradiation, non-thermal plasma and high hydrostatic pressure (HHP), are discussed in detail. The advantages and limitations of these strategies are also summarized. Raw materials, cooking techniques, packaging methods, and storage conditions all affect the content of nitrite in the prepared dishes. The use of vegetable pre-conversion nitrite and the addition of plant extracts can help reduce nitrite residues in meat products and meet the consumer demand for clean labeled meat products. Atmospheric pressure plasma, as a non-thermal pasteurization and curing process, is a promising meat processing technology. HHP has good bactericidal effect and is suitable for hurdle technology to limit the amount of sodium nitrite added. This review is intended to provide insights for the control of nitrite in the modern production of prepared dishes.
Collapse
Affiliation(s)
- Tiantian Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Selangor, Malaysia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| |
Collapse
|
9
|
Allegretta C, Difonzo G, Caponio F, Tamma G, Laselva O. Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis. Cells 2023; 12:1764. [PMID: 37443798 PMCID: PMC10340374 DOI: 10.3390/cells12131764] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/26/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The deletion of phenylalanine at position 508 (F508del) produces a misfolded CFTR protein that is retained in the ER and degraded. The lack of normal CFTR channel activity is associated with chronic infection and inflammation which are the primary causes of declining lung function in Cystic Fibrosis (CF) patients. Moreover, LPS-dependent oxidative stress downregulates CFTR function in airway epithelial cells. Olive leaf extract (OLE) is used in traditional medicine for its effects, including anti-oxidant and anti-inflammatory ones. We found that OLE decreased the intracellular ROS levels in a dose-response manner in CFBE cells. Moreover, OLE attenuates the inflammatory response to LPS or IL-1β/TNFα stimulation, mimicking the infection and inflammatory status of CF patients, in CFBE and primary nasal epithelial (HNE) cells. Furthermore, we demonstrated that OLE restored the LPS-mediated decrease of TrikfaftaTM-dependent F508del-CFTR function in CFBE and HNE cultures. These findings provide strong evidence of OLE to prevent redox imbalance and inflammation that can cause chronic lung damage by enhancing the antioxidant activity and attenuating inflammation in CF airway epithelial cells. Additionally, OLE might be used in combination with CFTR modulators therapy to improve their efficacy in CF patients.
Collapse
Affiliation(s)
- Caterina Allegretta
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy;
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70125 Bari, Italy; (G.D.); (F.C.)
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70125 Bari, Italy; (G.D.); (F.C.)
| | - Grazia Tamma
- Department of Bioscience, Biotechnology and Biopharmaceutics, University of Bari Aldo Moro, 70125 Bari, Italy;
| | - Onofrio Laselva
- Department of Clinical and Experimental Medicine, University of Foggia, 71122 Foggia, Italy;
| |
Collapse
|
10
|
Sangaré M, Bony J, Chèné C, Lonseny T, Karoui R. Use of mid-infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6950-6960. [PMID: 35674420 DOI: 10.1002/jsfa.12056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/31/2022] [Accepted: 06/08/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND This study aimed to investigate the effects of the supplementation of sesame flour in fermented chicken sausages ('S1' containing 800 g kg-1 chicken fillet, 180 g kg-1 veal fat and 20 g kg-1 sesame flour and 'S2' containing 800 g kg-1 chicken fillet, 160 g kg-1 veal fat and 40 g kg-1 sesame flour) compared with control sausages (containing 800 g kg-1 chicken fillet and 200 g kg-1 veal fat) on the physico-chemical characteristics, texture, and structure during the fermentation stage. RESULTS The physicochemical parameters of samples belonging to the control, S1, and S2 batches were significantly affected by the addition of sesame flour and the fermentation stage. For instance: (i) the lowest protein content was observed for control samples on day 1 (61.4 ± 6.52 g kg-1 ) whereas the highest level was noted for S2 samples on day 15 (327.5 ± 22.2 g kg-1 ), and (ii) an inverse trend was observed for the fat content because the lowest content was observed for samples in the S2 batch on day 1 (129.0 ± 5.30 g kg-1 ) whereas the highest fat content was noted for samples belonging to control batch on day 15 (332.0 ± 1.29 g kg-1 ). The application of statistical methods to mid-infrared spectroscopy allowed clear discrimination between control, S1, and S2 batches. The addition of sesame flour in the recipes induced some modification in the secondary structure because β-turn levels ranged from 39.30 to 34.50, 36.76 to 34.70, and 38.93 to 34.70 for control, S1, and S2 batches, respectively, throughout the fermentation stage. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed a similar protein profile pattern in the three batches on days 1 and 5, but on day 10 control and S2 batches showed the most intense degradation of myofibrillar proteins. CONCLUSION The results demonstrated that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool to assess and monitor the quality of dry chicken sausages enriched with sesame flour throughout the fermentation stage. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgr, Lens, France
- Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Guinée
| | - Jérôme Bony
- Adrianor, Rue Jacquart, Tilloy-lès-Mofflaines, France
| | | | | | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgr, Lens, France
| |
Collapse
|
11
|
Zhao S, Yuan X, Li Z, Zhao Y, Zhou H, Kang Z, Ma H. Inhibitory effects of pepper (
Zanthoxylum bungeanum
Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Xiaorui Yuan
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Zhao Li
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Yanyan Zhao
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
| | - Haixu Zhou
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
| | - Zhuangli Kang
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Hanjun Ma
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| |
Collapse
|
12
|
Sbardelotto PRR, Balbinot-Alfaro E, da Rocha M, Alfaro AT. Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges. Crit Rev Food Sci Nutr 2022; 63:10303-10318. [PMID: 35647788 DOI: 10.1080/10408398.2022.2081664] [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] [Indexed: 01/16/2023]
Abstract
Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.
Collapse
Affiliation(s)
- Paula R R Sbardelotto
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
| | - Evellin Balbinot-Alfaro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil
| | - Meritaine da Rocha
- School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil
| | - Alexandre T Alfaro
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
| |
Collapse
|