Co-loading curcumin and quercetin in freeze-dried mushroom microparticles to inhibit lipid oxidation in beef patties

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

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EFFECTS OF HOT-WATER EXTRACTS FROM MYRTLE, ROSEMARY, NETTLE AND LEMON BALM LEAVES ON LIPID OXIDATION AND COLOR OF BEEF PATTIES DURING FROZEN STORAGE

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.2007.00169.x ◽

2008 ◽

Vol 32 (1) ◽

pp. 117-132 ◽

Cited By ~ 36

Author(s):

A. AKARPAT ◽

S. TURHAN ◽

N.S. USTUN

Keyword(s):

Lipid Oxidation ◽

Frozen Storage ◽

Hot Water ◽

Lemon Balm ◽

Water Extracts ◽

Beef Patties

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Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Coatings ◽

10.3390/coatings11020229 ◽

2021 ◽

Vol 11 (2) ◽

pp. 229 ◽

Cited By ~ 2

Author(s):

Mariana A. Andrade ◽

Cássia H. Barbosa ◽

Victor G. L. Souza ◽

Isabel M. Coelhoso ◽

João Reboleira ◽

...

Keyword(s):

Lipid Oxidation ◽

Whey Protein ◽

Food Packaging ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Poultry Meat ◽

Whey Protein Concentrate ◽

Protein Film ◽

Active Food Packaging ◽

Freeze Dried

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

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The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2018.e36 ◽

2018 ◽

Vol 38 (5) ◽

pp. 1029-1042 ◽

Cited By ~ 6

Author(s):

Ashrafuzzaman Zahid ◽

Jin-Kyu Seo ◽

Jun-Young Park ◽

Jin-Yeon Jeong ◽

Sang-Keun Jin ◽

...

Keyword(s):

Lipid Oxidation ◽

Cold Storage ◽

Protein Oxidation ◽

Natural Antioxidants ◽

Sensory Attributes ◽

Beef Patties

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Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

Molecules ◽

10.3390/molecules25235688 ◽

2020 ◽

Vol 25 (23) ◽

pp. 5688

Author(s):

Cristina-Ramona Metzner Ungureanu ◽

Mariana-Atena Poiana ◽

Ileana Cocan ◽

Andreea Ioana Lupitu ◽

Ersilia Alexa ◽

...

Keyword(s):

High Temperature ◽

Lipid Oxidation ◽

Oxidative Stability ◽

Sunflower Oil ◽

Inhibitory Effect ◽

Butylated Hydroxytoluene ◽

Convective Heating ◽

Total Oxidation ◽

Freeze Dried ◽

The Impact

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

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The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Meat Science ◽

10.1016/j.meatsci.2020.108091 ◽

2020 ◽

Vol 164 ◽

pp. 108091 ◽

Cited By ~ 8

Author(s):

Ronnachai Prommachart ◽

Thiago Sakomoto Belem ◽

Suthipong Uriyapongson ◽

Patricia Rayas-Duarte ◽

Juntanee Uriyapongson ◽

...

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Microbial Growth ◽

Water Extract ◽

Black Rice ◽

Surface Color ◽

Chilled Storage ◽

Beef Patties ◽

Rice Water

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Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Antioxidants ◽

10.3390/antiox9080667 ◽

2020 ◽

Vol 9 (8) ◽

pp. 667

Author(s):

Sofia C. Lourenço ◽

Maria João Fraqueza ◽

Maria Helena Fernandes ◽

Margarida Moldão-Martins ◽

Vítor D. Alves

Keyword(s):

Lipid Oxidation ◽

Natural Antioxidants ◽

Inhibitory Effect ◽

Edible Films ◽

Active Compounds ◽

Beef Meat ◽

Freeze Dried ◽

Pineapple Peel ◽

Beef Steaks ◽

Meat Samples

Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

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