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Mashhadi Z, Davati N, Emamifar A, Karami M. The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage. Food Sci Nutr 2024; 12:4269-4283. [PMID: 38873449 PMCID: PMC11167182 DOI: 10.1002/fsn3.4086] [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: 01/04/2024] [Revised: 02/22/2024] [Accepted: 02/28/2024] [Indexed: 06/15/2024] Open
Abstract
Sausage is susceptible to oxidative changes in lipids and microbial spoilage due to the presence of water, fat, protein, and vitamins. Bee pollen (BP) as a source of potential antioxidants and antibacterial compounds can effectively prevent lipid peroxidation and microbial spoilage in meat products. The aim of the present study was to investigate the antibacterial and antioxidant activities of BP and the effects of nano/microparticles of bee pollen extract (n/m BP) at a concentration of 125 and 250 mg/100 g meat on the oxidative stability and microbial growth of high-fat sausage during 30 days of storage at 4°C. The formation of BP particles in the nano/micro range was confirmed by scanning electron microscopy. High concentrations of total phenolic compounds (28.26 ± 0.10 mg GAE/g BP) with antioxidant activity (EC50 = 5.4 ± 0.07 mg/mL) were detected in BP. Based on the microdilution assay, the minimum inhibitory concentration of n/m BP for all test bacteria was 1000 (μg/mL) and the minimum bactericidal concentration of n/m BP was 2000 (μg/mL) for Staphylococcus aureus and Bacillus cereus and 4000 (μg/mL) for Escherichia coli and Pseudomonas aeruginosa. The n/m BP treatment (250 mg/100 g meat) showed a higher pH value (p < .05) and lower TBARS values (p < .05) than the ascorbic acid treatment (100 mg/100 g meat) and the control during the storage period. The microbial analysis showed that the addition of n/m BP led to a significant decrease (p < .05) in the total bacterial count, coliforms, S. aureus, and fungal population compared to the other samples. The results show that the addition of n/m BP (125 mg/100 g) can improve the texture, taste, and overall acceptability of the sausage compared to the control sample. In conclusion, this study suggests that BP can replace synthetic antioxidants in high-fat sausages at the nano/microparticle level.
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Affiliation(s)
- Zahra Mashhadi
- Department of Food Science and Technology, Faculty of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Nafiseh Davati
- Department of Food Science and Technology, Faculty of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Aryou Emamifar
- Department of Food Science and Technology, Faculty of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Mostafa Karami
- Department of Food Science and Technology, Faculty of Food IndustryBu‐Ali Sina UniversityHamedanIran
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Bee Pollen and Bread as a Super-Food: A Comparative Review of Their Metabolome Composition and Quality Assessment in the Context of Best Recovery Conditions. Molecules 2023; 28:molecules28020715. [PMID: 36677772 PMCID: PMC9862147 DOI: 10.3390/molecules28020715] [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: 12/19/2022] [Revised: 01/06/2023] [Accepted: 01/07/2023] [Indexed: 01/12/2023] Open
Abstract
Recently, functional foods have been a subject of great interest in dietetics owing not only to their nutritional value but rather their myriad of health benefits. Moreover, an increase in consumers' demands for such valuable foods warrants the development in not only production but rather tools of quality and nutrient assessment. Bee products, viz., pollen (BP) and bread, are normally harvested from the flowering plants with the aid of bees. BP is further subjected to a fermentation process in bee hives to produce the more valuable and bioavailable BB. Owing to their nutritional and medicinal properties, bee products are considered as an important food supplements rich in macro-, micro-, and phytonutrients. Bee products are rich in carbohydrates, amino acids, vitamins, fatty acids, and minerals in addition to a myriad of phytonutrients such as phenolic compounds, anthocyanins, volatiles, and carotenoids. Moreover, unsaturated fatty acids (USFAs) of improved lipid profile such as linoleic, linolenic, and oleic were identified in BP and BB. This work aims to present a holistic overview of BP and BB in the context of their composition and analysis, and to highlight optimized extraction techniques to maximize their value and future applications in nutraceuticals.
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Bee pollen powder as a functional ingredient in frankfurters. Meat Sci 2021; 182:108621. [PMID: 34252842 DOI: 10.1016/j.meatsci.2021.108621] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 06/30/2021] [Accepted: 07/04/2021] [Indexed: 01/13/2023]
Abstract
The objective of this study was to determine whether the addition of different pollen powder concentrations (0.0, 0.5, 1.0 and 1.5 g/100 g) to frankfurters had an influence on antioxidant potential and oxidative changes during storage, without detrimental effect on the quality of sausages. After cold storage of frankfurters, significant (P < 0.05) reductions of psychrotrophic bacteria populations were achieved with higher amounts of pollen (1.0 and 1.5 g/100 g). Good antioxidant properties and maintained TBARS values were accomplished by incorporating pollen into the frankfurters. In terms of quality parameters, statistically significant changes were obtained regarding the color, but sensory characteristics of the products were not disturbed. Also, the incorporation of pollen did not cause changes in terms of texture profile analyses of frankfurters. It can be concluded that the natural component, bee pollen powder, can be used as an antioxidant in frankfurter formulations, but further research is needed to estimate whether it can be an adequate replacement for synthetic antioxidants.
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Domínguez R, Pateiro M, Munekata PES, McClements DJ, Lorenzo JM. Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products. Molecules 2021; 26:3984. [PMID: 34210093 PMCID: PMC8272106 DOI: 10.3390/molecules26133984] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/01/2022] Open
Abstract
The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, 100 Holdsworth Way, Amherst, MA 01003, USA
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products. Microorganisms 2021; 9:microorganisms9050989. [PMID: 34064305 PMCID: PMC8147858 DOI: 10.3390/microorganisms9050989] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 11/29/2022] Open
Abstract
Minced meat is involved within numerous products, where their color attributes are affected by consumer preferences. This study was aimed to ameliorate processed meat color, using a microbial red pigment. Antibacterial, antifungal, citrinin-free, and toxicity of pigment were determined. Meatballs and burgers were manufactured using pigment at 3 mg/g of meat. Texture, color, shelf life extension, and organoleptic properties were estimated for treated meats. Results were expressed by a real antimicrobial for pigment, even via several extracting systems. The MIC and MFC of pigment were 320 µg/g and 2.75 mg/g media, respectively. Bioactive components of pigment were detected using the GC–MS and the FTIR apparatus. The bioactive carbohydrates include oligo and polysaccharides were manifested with real curves. Secretion of ochratoxin A and aflatoxins in fungal media receives pigment was decreased by up to 54% and 45%, respectively. The presence of bioactive carbohydrates may trap mycotoxin out of the recovered amounts. The manufactured products were enhanced for their color and taste with fine texture changes. The shelf life of colored-frying meat was recorded by an extension compared to the control. In conclusion, the results were recommended microbial red-pigment implementation in meats manufacturing for ameliorating recorded of color, as antimycotoxigenic, and shelf life extension.
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Proximate Analysis, Antioxidant Activity, and Antibacterial Activity of Fish Sausages Fortified with Bee Bread Extract. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6657553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Bee bread is rich in phenolic compounds and recently has gained attention as a food additive, which provides an alternative use to synthetic preservatives. Therefore, this study aims to analyze the proximate composition and antioxidant and antibacterial activities of fish sausages fortified with Heterotrigona itama bee bread ethanolic (BBE) extract at 0.25, 0.5, and 0.75% concentrations. Incorporation of BBE in fish sausages significantly increased the carbohydrate level and lowered the moisture content. The highest phenolic and flavonoid content were observed in fish sausages with 0.75% BBE with 23.46 ± 1.60 mg GAE/g sample and 8.05 ± 0.24 mg rutin/g sample, respectively. The antioxidant activity revealed the highest DPPH scavenging activity for 0.75% BBE fish sausage compared to synthetic additive BHT. After 28 days of frozen storage, lipid oxidation activity of fish sausages with 0.75% BBE had lower thiobarbituric acid reactive substances (TBARS) value than the negative control, but similar (
) to BHT. The phenolic compounds and antioxidant activities were significantly reduced (
) after 28 days of storage. Based on the antibacterial activity, BBE was able to inhibit tested foodborne pathogens, and the addition of BBE in fish sausage showed total plate count below 6 log10 CFU/g within 6 days of frozen storage. This research demonstrated the BBE efficiency as a natural antioxidant with antibacterial properties in fish sausages.
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Öztürk T, Turhan S. Physicochemical properties of pumpkin (
Cucurbita pepo
L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14695] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tansu Öztürk
- Engineering Faculty Department of Food Engineering Ondokuz Mayis University Samsun Turkey
| | - Sadettin Turhan
- Engineering Faculty Department of Food Engineering Ondokuz Mayis University Samsun Turkey
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The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives. Biomolecules 2020; 10:biom10010084. [PMID: 31948037 PMCID: PMC7023195 DOI: 10.3390/biom10010084] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 12/30/2019] [Accepted: 01/02/2020] [Indexed: 12/11/2022] Open
Abstract
Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen’s nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen’s addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.
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Singh S, Gaikwad KK, Lee M, Lee YS. Temperature sensitive smart packaging for monitoring the shelf life of fresh beef. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Kostić AŽ, Kaluđerović LM, Dojčinović BP, Barać MB, Babić VB, Mačukanović-Jocić MP. Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2803-2809. [PMID: 27778338 DOI: 10.1002/jsfa.8108] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Revised: 09/15/2016] [Accepted: 10/19/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Bee pollen has already proved to be a good supplement rich in iron and zinc. Studies on the application of flower pollen in the food industry and medicine have begun. Bearing in mind the prevalence of maize as a crop culture, its pollen will be easily available. The mineral composition of pollen of seven Serbian maize hybrids was analyzed in order to establish its nutritional value and the benefits of its implementation in the human diet using the inductively coupled plasma method. RESULTS The presence of twenty four different macro- (nine) and micronutrients (fifteen) was detected. The most common minerals were phosphorus and potassium, while arsenic, cobalt, lead, nickel and molybdenum were found in some samples. CONCLUSION Comparing the results obtained with recommended or tolerable dietary intake references for adults, it was found that maize pollen can be used as a very good source of zinc, iron, chromium and manganese for humans. With regard to selenium content, pollen samples proved to be moderately good source of this important micronutrient. Contents of some elements (Fe, Zn, Mn, Cr, Se, Al and V) showed significant differences depending on hybrid type. In some samples increased concentrations of aluminum and vanadium were recorded, which may pose a potential problem due to their toxicity. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Aleksandar Ž Kostić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080, Belgrade, Serbia
| | - Lazar M Kaluđerović
- Department of Pedology and Geology, Faculty of Agriculture, University of Belgrade, 11080, Belgrade, Serbia
| | - Biljana P Dojčinović
- Institute of Chemistry, Technology and Metallurgy, University of Belgrade, 11000, Belgrade, Serbia
| | - Miroljub B Barać
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080, Belgrade, Serbia
| | - Vojka B Babić
- Maize Research Institute Zemun Polje, 11185, Belgrade, Serbia
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Turhan S, Saricaoglu FT, Mortas M, Yazici F, Genccelep H. Evaluation of Color, Lipid Oxidation and Microbial Quality in Meatballs Formulated with Bee Pollen During Frozen Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12916] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sadettin Turhan
- Department of Food Engineering, Engineering Faculty; Ondokuz Mayis University; 55139 Samsun Turkey
| | - Furkan Turker Saricaoglu
- Department of Food Engineering, Engineering Faculty; Ondokuz Mayis University; 55139 Samsun Turkey
| | - Mustafa Mortas
- Department of Food Engineering, Engineering Faculty; Ondokuz Mayis University; 55139 Samsun Turkey
| | - Fehmi Yazici
- Department of Food Engineering, Engineering Faculty; Ondokuz Mayis University; 55139 Samsun Turkey
| | - Huseyin Genccelep
- Department of Food Engineering, Engineering Faculty; Ondokuz Mayis University; 55139 Samsun Turkey
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