Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability

The present study sought to explore the potential of raw potato flour prepared from two common potato varieties (Atlantic and Favorita) as a thickener and the underlying mechanisms of its thickening stability based on the chemical component content, chemical group, starch, pectin, cell wall integrity, and the cell wall strength of raw potato flour. The raw potato flour prepared from Favorita potato (FRPF) showed great potential as a thickener with a valley viscosity/peak viscosity of 97.24 %. Additionally, the viscosity of FRPF after heat treatment, acid treatment and shear treatment was maintained at 70.73 %, 65.99 % and 78.89 % of the original viscosity, respectively, which is better than that of ARPF (44.98 %, 47.03 % and 61.57 %, respectively). The results also revealed that high pectin content, cell wall integrity and strength contributed significantly to the thickening stability of potato meal, which was achieved by limiting the swelling and disintegration of starch. Finally, the correctness of the principle was verified using the raw potato flour prepared from four types of potatoes (Heijingang, Innovator, Qingshu No. 9, and Guinongshu No. 1). Overall, the development of thickener from raw potato flour has broadened the variety of clean label additives in the food industry.

Bioactive Compounds from Fruits as Preservatives

The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance.

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.

Tandem Reactions for the Synthesis of High-Density Polycyclic Biofuels with a Double/Triple Hexane Ring

Synthesizing high-density fuels from non-food biomass is of great interest in the field of biomass conversion because they can increase the loading capability and travel distance of vehicles and aircraft as compared to conventional low-density biofuels (<0.78 g/cm³). In this work, we reported a new and facile strategy for the synthesis of high-density biofuels with polycyclic structures from lignocellulose-derived 5,5-dimethyl-1,3-cyclohexanedione and different aldehyde derivatives in two steps under mild reaction conditions, including a developed tandem reaction and a hydrodeoxygenation reaction. Theoretical approaches were used to estimate the fuel properties, which indicate that the obtained biofuels have a high density of 0.78-0.88 g/cm³ and high net heat of combustion (NHOC) values of 44.0-46.0 MJ/kg. A representative biofuel 3c was measured to have a high NHOC of 43.4 MJ/kg, which matched well with the calculated NHOC value of 44.4 MJ/kg, indicating the high accuracy of the theoretical approaches. This work is expected to provide a green strategy for the synthesis of polycyclic high-density biofuels with platform chemicals.

Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components

Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for the removal of fishy odor. This study aimed to explore the potential of rosemary extract for the deodorization of silver carp (Hypophthalmichthys molitrix), as well as to identify the deodorizing components in rosemary extract. Results showed that all of the spice extracts used in this study (ginger, garlic, angelica dahurica, fennel, rosemary, nutmeg, white cardamom, cinnamon, star anise, and bay leaf) significantly reduced the fishy odor value of silver carp, among which rosemary extract was most effective, decreasing the fishy odor value by about 58%. Gas chromatography-mass spectrometry analysis and sensory evaluation showed that the fishy odor value and concentrations of the fishy odor-active compounds were significantly reduced by the application of rosemary extract. However, the lower the total phenolic content of rosemary extract, the poorer the deodorizing effects against silver carp, suggesting that the deodorizing effect was primarily driven by polyphenols. Fourteen phenolic compounds were measured in rosemary extract, and three individual phenolic compounds (rosmarinic acid [RA], carnosic acid [CA], and carnosol [CS]) were chosen for deodorizing experiment. Sensory detection results and changes of contents of volatile showed that these three phenolic compounds are effective at removing the fishy odor. These results suggest that polyphenols are the main deodorizing components, and RA, CA, and CS are the main deodorizing active compounds in rosemary extract. PRACTICAL APPLICATION: The results of this study may provide a new way to determine the deodorizing components of spice extracts. Moreover, it can provide guidance for further research in investigating the deodorizing mechanism of sipce extracts.

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat

Olive (Olea europaea) is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves are rich in antioxidant compounds such as hydroxytyrosol (HXT) and oleuropein and oleic acid, as main monounsaturated fatty acid. Because of HXT molecular structure, its regular consumption reports important beneficial properties such as anti-inflammatory, antimicrobial, antioxidant, and anticancer. As a matter of fact, its antioxidant and antimicrobial effects made this compound a good preservative agent against meat deterioration and spoilage, capable of replacing some synthetic additives whose continued and regular consumption may negatively affect the human health. On the contrary side, this extract has an unpleasant odor and flavor, so a synthetic source of HXT could also be used to improve the sensory quality of the meat products. In this sense, this review exposes the health benefits provided by the consumption of EVOO and HXT, and the newest research about its application on meat, together new trends about its use as functional ingredient in meat and meat products.

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet"

The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HT_s) and organic (HT_o) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HT_s, HT_o, and C, which incorporated antioxidant extracts as substitutes of synthetic additives. A hundred-day shelf-life study was carried out. The incorporation of phenolic extracts neither affected proximal composition, nor ripening process (airing losses, a_w, and pH), nor color development. However, the incorporation of HT increased Fe, Mn, and Si mineral content. At the same time, HT extracts inhibited lipid and protein oxidation and microbiological growth by 50%. Regarding sensory analysis, HT_o was the most unpalatable (extract flavor apparition), while HT_s and C samples were equally accepted as the Control sample. In addition, HT fuet samples showed two-fold higher antioxidant activity and total phenolic content than the Control sample. In conclusion, the use of HT_s in dry-cured sausages was demonstrated to be the best option to the development of clean label meat products, with promising antioxidant properties and the best standards of quality and acceptability.