1
|
Roobab U, Chen BR, Madni GM, Tong ZG, Zeng XA, Abdi G, Hussain S, Aadil RM. Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat. ULTRASONICS SONOCHEMISTRY 2024; 107:106919. [PMID: 38795569 PMCID: PMC11144803 DOI: 10.1016/j.ultsonch.2024.106919] [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: 03/20/2024] [Revised: 05/02/2024] [Accepted: 05/20/2024] [Indexed: 05/28/2024]
Abstract
The search to improve the quality of meat while maintaining its nutritional value and flavor profile has driven the investigation of emerging clean-label non-thermal technologies in the field of meat processing. Ultrasound (US) and pulsed electric field (PEF) treatments have emerged as promising tools for producing high-quality meat products. This study investigated the combined effects of ultrasound and PEF on chicken breast meat quality, focusing on cooking loss, texture, and taste-related amino acids. Ultrasound (24.5 kHz, 300 W, 10 min) combined with PEF for 30 s (1.6, 3.3, and 5.0 kV/cm as US + PEF 1, US + PEF 3, and US + PEF 5, respectively) significantly reduced cooking losses (up to 28.78 %), potentially improving the product yield. Although US + PEF significantly (p < 0.05) affected pH, particularly at a higher PEF intensity (5 kV/cm), the overall color appearance of the treated meat remained unchanged. The combined treatments resulted in a tenderizing effect and decreased meat hardness, adhesiveness, and chewiness. Interestingly, US + PEF with increasing PEF intensity (1.6 to 5.0 kV/cm) led to a gradual increase in taste-related amino acids (aspartic acid, glutamic acid, etc.), potentially enhancing flavor. FTIR spectra revealed alterations in protein and lipid structures following treatment, suggesting potential modifications in meat quality. Scanning electron microscopy (SEM) revealed significant changes in the texture and structure of US + PEF-treated meat, depicting structural disruptions. Furthermore, Pearson's correlation analysis and principal component analysis (PCA) revealed a clear relationship between the physicochemical characteristics, free amino acids, color, and texture attributes of chicken meat. By optimizing treatment parameters, US + PEF could offer a novel approach to improve chicken breast meat quality.
Collapse
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551 Al‑Ain, United Arab Emirates
| | - Bo-Ru Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong, 528225, China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Zhang Guo Tong
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong, 528225, China.
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran.
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| |
Collapse
|
2
|
Kritsi E, Ladika G, Stavropoulou NA, Oikonomakou M, Ioannou AG, Christodoulou P, Konteles SJ, Cavouras D, Sinanoglou VJ. Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics. Foods 2024; 13:1017. [PMID: 38611323 PMCID: PMC11011851 DOI: 10.3390/foods13071017] [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: 03/13/2024] [Revised: 03/21/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
Despite the inherent stability of dried and cured products, such as pastourma, appropriate refrigeration remains essential for preserving their optimal characteristics. This study explored quality and safety characteristics in lamb, beef, and buffalo pastourma during 16-day refrigeration storage after package opening. The comprehensive approach employed Attenuated Total Reflection-Fourier-Transform Infrared (ATR-FTIR) spectroscopy, colorimetry, and image analysis, alongside physicochemical and microbiological analyses, to shed light on these alterations. The findings reveal a reduction in textural uniformity and color vibrancy (fading reds and yellows) across all samples during storage, with lamb pastourma exhibiting the most pronounced effects. Notably, image analysis emerged as a powerful tool, enabling the accurate classification of samples based on storage duration. Additionally, significant variations were observed in moisture content, hue angle, firmness, and TBARS levels, highlighting their influence on pastourma quality. The study documented a gradual decrease in lactic acid bacteria and aerobic plate count populations over time. ATR-FTIR spectra's interpretation revealed the presence of lipids, proteins, carbohydrates, and water. Protein secondary structures, demonstrably influenced by the meat type used, exhibited significant changes during storage, potentially impacting the functional and textural properties of pastourma. Overall, the findings contribute to a deeper understanding of pastourma spoilage during storage, paving the way for the development of improved preservation and storage strategies.
Collapse
Affiliation(s)
- Eftichia Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Georgia Ladika
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Natalia A. Stavropoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Marianna Oikonomakou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Alexandros-George Ioannou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Paris Christodoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Spyridon J. Konteles
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Dionisis Cavouras
- Department of Biomedical Engineering, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece;
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| |
Collapse
|
3
|
Roobab U, Chen BR, Madni GM, Guo SM, Zeng XA, Abdi G, Aadil RM. Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles. ULTRASONICS SONOCHEMISTRY 2024; 104:106824. [PMID: 38412679 PMCID: PMC10907868 DOI: 10.1016/j.ultsonch.2024.106824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/07/2024] [Accepted: 02/20/2024] [Indexed: 02/29/2024]
Abstract
Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated potential for modifying the properties of various food items. However, the effect of ultrasonication on chicken meat, particularly concerning amino acid composition and flavor enhancement, has not been sufficiently investigated. The objective of this research was to bridge the gap in the literature by exploring the impact of various ultrasonic treatments at varying power levels (300, 500, and 800 W) and durations (10 and 30 min) on the physicochemical characteristics, texture, and amino acid profile of chicken breast meat, with a focus on improving its palatability and flavor. The results indicated that ultrasonication reduced the pH and cooking loss, as well as hardness and chewiness while simultaneously increasing lightness and yellowness values of chicken breast meat. Moreover, ultrasonication enhanced the amounts of essential amino acids, including glutamic acid, alanine, and glycine as well as the free amino acid content, which gives meat its savory and umami flavor. Furthermore, the results demonstrated significant changes in the texture and structure, as demonstrated by the scanning electron microscopy (SEM) images, and in chemical makeup of chicken breast meat, as indicated by the FTIR spectra. These modifications in the molecular and microstructural characteristics of meat, as induced by ultrasonication, may contribute to the enhancement of tenderness, juiciness, and overall palatability.
Collapse
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Bo-Ru Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Shi-Man Guo
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China.
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Bushehr, Iran.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
| |
Collapse
|
4
|
Orfanakis E, Koumentaki A, Zoumi A, Philippidis A, Samartzis PC, Velegrakis M. Rapid Detection of Benzo[a]pyrene in Extra Virgin Olive Oil Using Fluorescence Spectroscopy. Molecules 2023; 28:molecules28114386. [PMID: 37298860 DOI: 10.3390/molecules28114386] [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: 05/04/2023] [Revised: 05/23/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Extra virgin olive oil (EVOO) should be naturally free of polycyclic aromatic hydrocarbon (PAH) contamination. PAHs are carcinogenic and toxic, and may cause human health and safety problems. This work aims to detect benzo[a]pyrene residues in EVOO using an easily adaptive optical methodology. This approach, which is based on fluorescence spectroscopy, does not require any sample pretreatment or prior extraction of PAH content from the sample, and is reported for the first time herein. The detection of benzo[a]pyrene even at low concentrations in extra virgin olive oil samples demonstrates fluorescence spectroscopy's capability to ensure food safety.
Collapse
Affiliation(s)
- Emmanouil Orfanakis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 70013 Heraklion, Crete, Greece
- Department of Materials Science and Technology, University of Crete, 70013 Heraklion, Crete, Greece
| | - Aggeliki Koumentaki
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 70013 Heraklion, Crete, Greece
| | - Aikaterini Zoumi
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 70013 Heraklion, Crete, Greece
| | - Aggelos Philippidis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 70013 Heraklion, Crete, Greece
| | - Peter C Samartzis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 70013 Heraklion, Crete, Greece
| | - Michalis Velegrakis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 70013 Heraklion, Crete, Greece
| |
Collapse
|
5
|
Rasouli M, Hosseinzadeh S, Mortazavi SM, Fattahi R, Ranjbari J, Soleimani M. Do Carboxymethyl Cellulose and Pal-KTTKS Make Bacterial Cellulose a Superior Wound Dressing or Skin Scaffold? POLYM-PLAST TECH MAT 2023. [DOI: 10.1080/25740881.2023.2175222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Affiliation(s)
- Mehdi Rasouli
- Department of Tissue Engineering and Applied Cell Sciences, School of Advanced Technologies in Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Simzar Hosseinzadeh
- Department of Tissue Engineering and Applied Cell Sciences, School of Advanced Technologies in Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyedeh Maryam Mortazavi
- Department of Pharmaceutics and Pharmaceutical Nanotechnology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Roya Fattahi
- Department of Tissue Engineering and Applied Cell Sciences, School of Advanced Technologies in Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Javad Ranjbari
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Masoud Soleimani
- Department of Tissue Engineering and Applied Cell Sciences, School of Advanced Technologies in Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| |
Collapse
|
6
|
Amalia L, Yuliana ND, Sugita P, Arofah D, Syafitri UD, Windarsih A, Rohman A, Dachriyanus, Abu Bakar NK, Kusnandar F. Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures. Heliyon 2022; 8:e10882. [PMID: 36247117 PMCID: PMC9558031 DOI: 10.1016/j.heliyon.2022.e10882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/07/2022] [Accepted: 09/28/2022] [Indexed: 10/26/2022] Open
Abstract
The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural features such as hardness, gumminess, chewiness, cohesiveness, and colour (L, a∗, b∗, C, and h) were also analyzed. The findings revealed that texture and color characteristics can only be used to differentiate meatballs based on their raw meat materials when meat adulterants are used in high concentrations (≥50%). PLS-DA analysis of volatile data revealed distinct groupings among various types of meatballs, including meatballs adulterated with rat or wild boar meat at the lowest percentage used in this study (20%). By using VIP and correlation coefficient, the strongest markers in beef, rat, and wild boar meatballs were identified as (Z)-2-amino-5-methyl-benzoic acid, 2-heptenal, and cyclobutanol, respectively. Nonanal was consistently found as a significant marker in the meatballs made from a mixture of beef-rat and beef-wild boar at different ratios. This study demonstrated that the volatile profile of meat is more reliable than physicochemical profiles for developing an analytical tool for quickly identifying undesired meat in meat-derived products.
Collapse
Affiliation(s)
- Lia Amalia
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Djuanda University, Faculty of Halal Food Science, Department of Food Technology and Nutrition, Bogor 16720, Indonesia,The Assessment Institute for Foods, Drugs and Cosmetics. Indonesian Council of Ulama, Bogor 16161, Indonesia
| | - Nancy Dewi Yuliana
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia,Corresponding author.
| | - Purwantiningsih Sugita
- Department of Chemistry, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia,The Assessment Institute for Foods, Drugs and Cosmetics. Indonesian Council of Ulama, Bogor 16161, Indonesia
| | - Desi Arofah
- Indonesian Center for Rice Research, Sukamandi, Subang 41256, Indonesia
| | | | - Anjar Windarsih
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia,Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia
| | - Abdul Rohman
- Center of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia,Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Dachriyanus
- Faculty of Pharmacy, Andalas University, Padang 25175, Indonesia
| | - Nor Kartini Abu Bakar
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Feri Kusnandar
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia
| |
Collapse
|
7
|
Swartidyana FR, Yuliana ND, Adnyane IKM, Hermanianto J, Jaswir I. Differentiation of beef, buffalo, pork, and wild boar meats using colorimetric and digital image analysis coupled with multivariate data analysis. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2022. [DOI: 10.6066/jtip.2022.33.1.87] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Beef price is relatively expensive, which makes this commodity vulnerable to be counterfeited. The development of rapid, cheap and robust analytical methods for meats authentication has therefore become increasingly important. In this study, colorimetric and digital image analysis methods were used to characterize and classify four types of meat (beef, buffalo, pork, wild boar) and two muscle types from each sample (Semitendinosus and Vastus lateralis). Multivariate data analysis (PCA and OPLS-DA) was used to observe classification pattern among species using different color parameters data obtained from meat chromameter and digital image measurement. The results showed that PCA and OPLS-DA successfully classified meat from different species and different muscle type based on color, both in chromameter and in image analysis. It was shown that pork had the highest lightness level, and was the most different among the four types of meat tested. Beef was predominated by yellowish color, while buffalo meat had the highest reddish color level. Semitendinosus and Vastus lateralis muscles had different color intensity where Vastus lateralis exhibited darker color intensity. This study showed that meat color analysis using chromameter and imaging techniques can be used as cheap and quick tools to discriminate meats form different species and different muscles type.
Collapse
|
8
|
A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds. Poult Sci 2022; 101:101829. [PMID: 35385823 PMCID: PMC9170932 DOI: 10.1016/j.psj.2022.101829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 11/22/2022] Open
Abstract
Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy, Fourier transform Raman (FT-Raman) spectroscopy, and physicochemical analysis. The protein and carbonyl contents of KC and NC meats were higher than that of CB meat, but the lipid content was lower (P < 0.05). CB meat was characterized by high moisture, lightness (L*), and presence of taste-active nucleotides, namely, inosine 5′-monophosphate (IMP) and guanosine 5′-monophosphate (GMP). Moreover, NC meat had the highest insoluble collagen and inosine contents (P < 0.05). The predominant protein secondary structures of KC and NC meats were β-turns and random coils, whereas α-helices were mainly found in CB meat. Based on principal component analysis, the meat quality and spectra were clearly separated by breeds. The high moisture and lipid content of meat corresponded to O–H stretching (3,203 cm−1) and C–H stretching (2,854 cm−1) in the FT-Raman spectra, whereas PO2− stretching (1,240 cm−1), measured via SR-FTIR, was well correlated with the IMP content. In addition, the FT-Raman wavenumber of 934 cm−1, indicating C–C stretching, was correlated with high water-holding capacity (WHC) in KC meat. The quality of meat from slow- and fast-growing chickens significantly varies. Vibrational spectroscopy is a powerful technique that provides insightful molecular information correlated with various meat attributes.
Collapse
|
9
|
Leelaphiwat P, Pechprankan C, Siripho P, Bumbudsanpharoke N, Harnkarnsujarit N. Effects of nisin and EDTA on morphology and properties of thermoplastic starch and PBAT biodegradable films for meat packaging. Food Chem 2022; 369:130956. [PMID: 34479016 DOI: 10.1016/j.foodchem.2021.130956] [Citation(s) in RCA: 57] [Impact Index Per Article: 28.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/23/2021] [Accepted: 08/23/2021] [Indexed: 12/31/2022]
Abstract
Biodegradable active packaging was produced by compounding nisin (3, 6 and 9%) and nisin-ethylenediaminetetraacetic acid (EDTA) (3 and 6%) mixtures with poly(butylene adipate terephthalate) and thermoplastic starch blends (PBAT/TPS) by blown-film extrusion. Nisin and EDTA interacted with polymers, involving CO stretching of ester bonds and increased compatibility. This plasticized the films and modified the crystallinity, surface roughness and thermal relaxation behavior. Barrier properties were improved due to modified hydrophilic-hydrophobic properties, compact structures and crystallites that restricted vapor and oxygen permeation. PBAT/TPS films containing EDTA and nisin effectively inhibited lipid degradation in pork tissues corresponding with stabilizing the CO ester bond of triacylglycerol. Microbial growth was also inhibited, particularly in EDTA-containing films up to 1.4 log. Inactivation of microorganisms stabilized redness and delayed meat discoloration, preserving the quality of packaged pork. Interaction between nisin, EDTA and polymers modified the morphology and film properties and functionalized biodegradable food packaging to inactivate microorganisms.
Collapse
Affiliation(s)
- Pattarin Leelaphiwat
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
| | - Chayanat Pechprankan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
| | - Paphawin Siripho
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
| | - Nattinee Bumbudsanpharoke
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
| |
Collapse
|
10
|
Fatty Acid Profile of Lipid Fractions of Mangalitza ( Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach. Foods 2021; 10:foods10020242. [PMID: 33530301 PMCID: PMC7912583 DOI: 10.3390/foods10020242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/15/2021] [Accepted: 01/21/2021] [Indexed: 01/12/2023] Open
Abstract
Mangalitza pig (Sus scrofa domesticus) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique.
Collapse
|
11
|
Kyriakides D, Lazaris AC, Arsenoglou K, Emmanouil M, Kyriakides O, Kavantzas N, Panderi I. Dietary Exposure Assessment of Veterinary Antibiotics in Pork Meat on Children and Adolescents in Cyprus. Foods 2020; 9:foods9101479. [PMID: 33081220 PMCID: PMC7602826 DOI: 10.3390/foods9101479] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 10/10/2020] [Accepted: 10/13/2020] [Indexed: 12/18/2022] Open
Abstract
In recent years, huge amounts of antibiotics have been administered to farm animals, and as a result, residues of these antibiotics can accumulate in livestock products and, once consumed, may be transmitted to humans. Farm animals' antibiotic treatment may therefore present a risk for consumers health, especially for children and adolescents. In children, the immune system is not fully developed, and thus, they are more susceptible than adults to resistant bacteria. A dietary exposure assessment was conducted on veterinary antibiotics found in raw pork meat among children and adolescents in Cyprus, since pork is the most consumed red meat in Cypriot population. The study was based on the results of the occurrence of 45 residual antibiotics in raw pork meat samples in Cyprus between 2012 and 2017 in combination with data on the consumption of pork meat on children and adolescents taken from the latest demographic report in Cyprus. Estimated daily intake (EDI) values of veterinary antibiotics for children aged 6-9 years old, were higher compared to EDI values for adolescents aged 10-17 years old. The percentage ratio of the estimated daily intake to the acceptable daily intake for all the veterinary antibiotic residues was less than 5.6. The results indicate that antibiotic residues in pork meat of inland production are below the acceptable daily intake and are of low risk to human health related to the exposure of antibiotics. Nevertheless, continuous exposure to low levels of antibiotic residues in respect to age vulnerability should be of a great concern.
Collapse
Affiliation(s)
- Demetra Kyriakides
- Laboratory of Pathological Anatomy, Department of Clinical and Laboratory Medicine, School of Medicine, National and Kapodistrian University of Athens, 75, Mikras Asias Avenue, Goudi, 11527 Athens, Greece; (A.C.L.); (N.K.)
- Veterinary Services, Ministry of Agriculture, Rural Development and Environment, 1417 Nicosia, Cyprus; (K.A.); (M.E.)
- Correspondence: (D.K.); (I.P.); Tel.: +30-210-727-4820 (I.P.)
| | - Andreas C. Lazaris
- Laboratory of Pathological Anatomy, Department of Clinical and Laboratory Medicine, School of Medicine, National and Kapodistrian University of Athens, 75, Mikras Asias Avenue, Goudi, 11527 Athens, Greece; (A.C.L.); (N.K.)
| | - Konstantinos Arsenoglou
- Veterinary Services, Ministry of Agriculture, Rural Development and Environment, 1417 Nicosia, Cyprus; (K.A.); (M.E.)
| | - Maria Emmanouil
- Veterinary Services, Ministry of Agriculture, Rural Development and Environment, 1417 Nicosia, Cyprus; (K.A.); (M.E.)
| | | | - Nikolaos Kavantzas
- Laboratory of Pathological Anatomy, Department of Clinical and Laboratory Medicine, School of Medicine, National and Kapodistrian University of Athens, 75, Mikras Asias Avenue, Goudi, 11527 Athens, Greece; (A.C.L.); (N.K.)
| | - Irene Panderi
- Laboratory of Pharmaceutical Analysis, Panepistimiopolis, Division of Pharmaceutical Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Zografou, 15771 Athens, Greece
- Correspondence: (D.K.); (I.P.); Tel.: +30-210-727-4820 (I.P.)
| |
Collapse
|
12
|
Li YC, Liu SY, Meng FB, Liu DY, Zhang Y, Wang W, Zhang JM. Comparative review and the recent progress in detection technologies of meat product adulteration. Compr Rev Food Sci Food Saf 2020; 19:2256-2296. [PMID: 33337107 DOI: 10.1111/1541-4337.12579] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 12/11/2022]
Abstract
Meat adulteration, mainly for the purpose of economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat adulteration. Considering the importance and rapid advances in meat adulteration detection technologies, a comprehensive review to summarize the recent progress in this area and to suggest directions for future progress is beneficial. In this review, destructive meat adulteration technologies based on DNA, protein, and metabolite analyses and nondestructive technologies based on spectroscopy were comparatively analyzed. The advantages and disadvantages, application situations of these technologies were discussed. In the future, determining suitable indicators or markers is particularly important for destructive methods. To improve sensitivity and save time, new interdisciplinary technologies, such as biochips and biosensors, are promising for application in the future. For nondestructive techniques, convenient and effective chemometric models are crucial, and the development of portable devices based on these technologies for onsite monitoring is a future trend. Moreover, omics technologies, especially proteomics, are important methods in laboratory detection because they enable multispecies detection and unknown target screening by using mass spectrometry databases.
Collapse
Affiliation(s)
- Yun-Cheng Li
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Shu-Yan Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
| | - Fan-Bing Meng
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Da-Yu Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Yin Zhang
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Wei Wang
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Jia-Min Zhang
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| |
Collapse
|
13
|
Mid- to long-wave infrared computational spectroscopy with a graphene metasurface modulator. Sci Rep 2020; 10:5377. [PMID: 32214114 PMCID: PMC7096524 DOI: 10.1038/s41598-020-61998-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Accepted: 03/03/2020] [Indexed: 12/03/2022] Open
Abstract
In recent years there has been much interest concerning the development of modulators in the mid- to long-wave infrared, based on emerging materials such as graphene. These have been frequently pursued for optical communications, though also for other specialized applications such as infrared scene projectors. Here we investigate a new application for graphene modulators in the mid- to long-wave infrared. We demonstrate, for the first time, computational spectroscopy in the mid- to long-wave infrared using a graphene-based metasurface modulator. Furthermore, our metasurface device operates at low gate voltage. To demonstrate computational spectroscopy, we provide our algorithm with the measured reflection spectra of the modulator at different gate voltages. We also provide it with the measured reflected light power as a function of the gate voltage. The algorithm then estimates the input spectrum. We show that the reconstructed spectrum is in good agreement with that measured directly by a Fourier transform infrared spectrometer, with a normalized mean-absolute-error (NMAE) of 0.021.
Collapse
|
14
|
Ledlod S, Areekit S, Santiwatanakul S, Chansiri K. Colorimetric aptasensor for detecting Salmonella spp., Listeria monocytogenes, and Escherichia coli in meat samples. FOOD SCI TECHNOL INT 2020; 26:430-443. [PMID: 31948282 DOI: 10.1177/1082013219899593] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, we successfully developed a simple and rapid method for simultaneous detection of Salmonella spp., Listeria monocytogenes, and Escherichia coli using gold nanoparticles and the aptamer aptasensor. We screened 25 specific DNA aptamer candidates against these pathogens using whole-cell Systematic Evolution of Ligands by EXponential enrichment. Among them, Ap6 was selected due to its low energy minimization values of -12.25 and -27.67 kcal/mol derived from MFold and RNAFold analysis, respectively. The assay presented in this study allowed the visual colorimetric detection of labeled colloidal gold nanoparticles as well as determination of UV absorbance at 625 and 525 nm under optimized conditions. The detection limit of this aptasensor was as less as 105 CFU/ml. A random investigation of 50 meat samples, including ham and chicken sausages, collected from the local market revealed 96% accuracy, 96% specificity, and 100% sensitivity of the assay. The colorimetric aptasensor can accomplish one-step detection without pre-culture, DNA extraction, and amplification. Hence, it is an easy, rapid, specific, and qualitative assay that can be used as a point-of-care testing to directly detect multiplex foodborne pathogens.
Collapse
Affiliation(s)
- Sudarat Ledlod
- Department of Biochemistry, Faculty of Medicine, Srinakharinwirot University, Bangkok, Thailand.,CPF Laboratory, CPF Food and Beverage Co., Ltd, Bangkok, Thailand.,CPF Research and Development Center Co., Ltd, Ayutthaya, Thailand
| | - Supatra Areekit
- Innovative Learning Center, Srinakharinwirot University, Bangkok, Thailand.,Center of Excellence in Biosensors, Srinakharinwirot University, Panyananthaphikkhu Chonprathan Medical Center, Nonthaburi, Thailand
| | - Somchai Santiwatanakul
- Center of Excellence in Biosensors, Srinakharinwirot University, Panyananthaphikkhu Chonprathan Medical Center, Nonthaburi, Thailand.,Department of Pathology, Faculty of Medicine, Srinakharinwirot University, Bangkok, Thailand
| | - Kosum Chansiri
- Department of Biochemistry, Faculty of Medicine, Srinakharinwirot University, Bangkok, Thailand.,Center of Excellence in Biosensors, Srinakharinwirot University, Panyananthaphikkhu Chonprathan Medical Center, Nonthaburi, Thailand
| |
Collapse
|
15
|
Craig BJ, Meng J, Shrestha VR, Cadusch JJ, Crozier KB. Mid- to long-wave infrared computational spectroscopy using a subwavelength coaxial aperture array. Sci Rep 2019; 9:13537. [PMID: 31537829 PMCID: PMC6753135 DOI: 10.1038/s41598-019-49593-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 08/22/2019] [Indexed: 11/24/2022] Open
Abstract
Miniaturized spectrometers are advantageous for many applications and can be achieved by what we term the filter-array detector-array (FADA) approach. In this method, each element of an optical filter array filters the light that is transmitted to the matching element of a photodetector array. By providing the outputs of the photodetector array and the filter transmission functions to a reconstruction algorithm, the spectrum of the light illuminating the FADA device can be estimated. Here, we experimentally demonstrate an array of 101 band-pass transmission filters that span the mid- to long-wave infrared (6.2 to 14.2 μm). Each filter comprises a sub-wavelength array of coaxial apertures in a gold film. As a proof-of-principle demonstration of the FADA approach, we use a Fourier transform infrared (FTIR) microscope to record the optical power transmitted through each filter. We provide this information, along with the transmission spectra of the filters, to a recursive least squares (RLS) algorithm that estimates the incident spectrum. We reconstruct the spectrum of the infrared light source of our FTIR and the transmission spectra of three polymer-type materials: polyethylene, cellophane and polyvinyl chloride. Reconstructed spectra are in very good agreement with those obtained via direct measurement by our FTIR system.
Collapse
Affiliation(s)
- Benjamin J Craig
- School of Physics, University of Melbourne, Victoria, 3010, Australia
| | - Jiajun Meng
- Department of Electrical and Electronic Engineering, University of Melbourne, Victoria, 3010, Australia
| | | | - Jasper J Cadusch
- Department of Electrical and Electronic Engineering, University of Melbourne, Victoria, 3010, Australia
| | - Kenneth B Crozier
- School of Physics, University of Melbourne, Victoria, 3010, Australia. .,Department of Electrical and Electronic Engineering, University of Melbourne, Victoria, 3010, Australia.
| |
Collapse
|