Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110275
Author(s):  
Marcio Augusto Ribeiro Sanches ◽  
Callebe Camelo-Silva ◽  
Cleberyanne da Silva Carvalho ◽  
Jonatan Rafael de Mello ◽  
Noádia Genuario Barroso ◽  
...  
Keyword(s):  
Active Packaging ◽  
Red Cabbage ◽  
Sweet Whey ◽  
Cabbage Extract

scholarly journals The toxicity of fumonisin B1on some biochemical and immunological parameters and its detoxification by red cabbage and garlic

2021 ◽  
pp. 1467-1476
Author(s):  
Mohanad S. Al-Fayyadh ◽  
Shatha Abdul Wadood
Keyword(s):  
Thyroid Gland ◽  
Fumonisin B1 ◽  
Garlic Extract ◽  
Protective Effects ◽  
Male Mice ◽  
Immunological Parameters ◽  
Red Cabbage ◽  
Group 2 ◽  
Cabbage Extract ◽  
Biochemical Examination

The protective effects of red cabbage and garlic extracts against liver, kidney and thyroid gland  damage induced by fumonisin B1 (FB1) in male mice were studied. Sixty mice divided in to six groups. Group one are the healthy mice, Group two are mice that received a daily oral dose of only FB-1 (100 µg/kg.b.w) for 1 month, Group three: are mice that received   red cabbage extract (500 mg/kg.bw) plus FB1, Group four: are mice that received  red cabbage extracts, Group five: are mice that received  garlic extract (500mg/kg.bw) plus FB1, group 6:are mice that received only garlic extract. After finishing   the experiments, samples of blood  were used for biochemical examination. The results indicated that group (2) mice treated with fumonisin B1 had significantly increased levels of immunoglobulins (IgG and IgM), kidney function parameters (urea  and creatinine), proteins (albumin and total protein (TP)), and thyroid hormones (T3 and T4), along with significantly decreased level of TSH (p < 0.05). In the LD50 experiment, we are choose concentration (100 µg/kg.b.w) gavage to the mice. Oral administration    red cabbage  garlic extracts produced significantl reduction the levels  serum  IgG, IgM, T3, T4, urea, creatinine, TP and albumin and with a significant increase in TSH.

scholarly journals Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 955 ◽  
Author(s):  
Luana Izzo ◽  
Yelko Rodríguez-Carrasco ◽  
Severina Pacifico ◽  
Luigi Castaldo ◽  
Alfonso Narváez ◽  
...  
Keyword(s):  
Gastrointestinal Digestion ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Red Cabbage ◽  
Beneficial Effects ◽  
Total Polyphenol Content ◽  
In Vitro Gastrointestinal Digestion ◽  
Stress Oxidative ◽  
Cabbage Extract

Red cabbage is a native vegetable of the Mediterranean region that represents one of the major sources of anthocyanins. The aim of this research is to evaluate the antioxidant capability and total polyphenol content (TPC) of a red cabbage extract and to compare acquired data with those from the same extract encapsulated in an acid-resistant capsule. The extract, which was qualitatively and quantitatively profiled by UHPLC-Q-Orbitrap HRMS analysis, contained a high content of anthocyanins and phenolic acids, whereas non-anthocyanin flavonoids were the less abundant compounds. An in vitro gastrointestinal digestion system was utilized to follow the extract’s metabolism in humans and to evaluate its colon bioaccessibility. Data obtained showed that during gastrointestinal digestion, the total polyphenol content of the extract digested in the acid-resistant capsule in the Pronase E stage resulted in a higher concentration value compared to the extract digested without the capsule. Reasonably, these results could be attributed to the metabolization process by human colonic microflora and to the genesis of metabolites with greater bioactivity and more beneficial effects. The use of red cabbage extract encapsulated in an acid-resistant capsule could improve the polyphenols’ bioaccessibility and be proposed as a red cabbage-based nutraceutical formulation for counteracting stress oxidative diseases.

scholarly journals Development of Intelligent Food Packaging from Red Cabbage Anthocyanin Pigment

2019 ◽  
Vol 8 (4) ◽  
pp. 6798-6802
Keyword(s):  
Food Packaging ◽  
Room Temperature ◽  
Corn Starch ◽  
Color Stability ◽  
Biological Properties ◽  
Ph Indicator ◽  
Red Cabbage ◽  
Color Changes ◽  
Cooling Effects ◽  
Cabbage Extract

Corn starch, chitosan and red cabbage extract act as natural pH indicator to determine fruit spoilage by developing pH sensitive film and coating as the color changes based on pH of fruit. The film color changed from pink to purple and brownish with the changes of pH. pH indicator film and coating were assessed for their physical, chemical, mechanical and biological properties. The stability of the pigment was evaluated for 4 days with the presence and absence of light and with or without cooling effects. The film incorporated with red cabbage extract proven to have higher stability when stored at room temperature with the exposure to light. It also exhibits better color stability when kept under cold temperature in comparison to room temperature.

Assessing the Therapeutic Potential of Red Cabbage (Brassica oleracea var. capitata) to Modulate Renal and Cardiac Oxidative Stress Biomarkers in Hypercholesterolemic Rabbits

2020 ◽  
Vol 16 (4) ◽  
pp. 521-527
Author(s):  
Faiza Ashfaq ◽  
Masood S. Butt ◽  
Ahmad Bilal ◽  
Kanza A. Awan ◽  
Hafiz A.R. Suleria
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Creatine Kinase ◽  
Aqueous Extract ◽  
Therapeutic Potential ◽  
Oxidative Stress Biomarkers ◽  
Red Cabbage ◽  
Dietary Shift ◽  
Creatine Kinase Mb ◽  
Cabbage Extract

Background: The epidemiological transition is directly associated with dietary shift towards empty calories. In contrary, cabbage fights against oxidative stress mediated health disorders owing to the presence of nutritive constituents and low caloric count. The study aimed to assess the efficacy of red cabbage and its aqueous extract against renal and cardiac oxidative stress in response to hypercaloric diet. Methods: Red cabbage and its aqueous extract were fed to normal rabbits (Study I) and hypercholesterolemic diet (1% cholesterol) induced oxidatively stressed rabbits (Study II) for 12-weeks. Serum specific biomarkers of renal and cardiac oxidative stress including creatinine, urea, creatine kinase (CK), creatine kinase-MB (CK-MB), lactate dehydrogenase (LDH), and aspartate aminotransferase (AST) were measured. Tissues of kidney and heart were employed to assess the activities of superoxide dismutase (SOD) and catalase (CAT) alongside; lipid peroxidation was also studied. Results: Red cabbage extract depicted more decrement (p<0.05) in serum creatinine and urea levels up to 14.45 and 9.01% in oxidatively stressed rabbits (Study II), respectively. In kidney tissues, red cabbage extract showed an obvious reduction in lipid peroxidation up to 24.07% in Study II that ultimately restored SOD (11.38%) and CAT (16.72%) activities. On the other hand, red cabbage demonstrated promising aptitude (p<0.05) in mitigating cardiac compromised condition by down-regulating lipid peroxidation by 16.44%, which considerably decreased the serum levels of CK, CK-MB, LDH and AST. Conclusion: Relatively, red cabbage extract showed a relatively better response in controlling renal oxidative stress as compared to red cabbage; however, vice-versa was observed in case of cardiac oxidative stress.

scholarly journals Assessment of bioactive metabolites and hypolipidemic effect of polyphenolic-rich red cabbage extract

2016 ◽  
Vol 54 (12) ◽  
pp. 3033-3039 ◽  
Author(s):  
Alice Buss Cruz ◽  
Heloísa da Silva Pitz ◽  
Bruno Veber ◽  
Larissa Alida Bini ◽  
Marcelo Maraschin ◽  
...  
Keyword(s):  
Bioactive Metabolites ◽  
Hypolipidemic Effect ◽  
Red Cabbage ◽  
Cabbage Extract

Study of Active Compounds from Red Cabbage (Brassica oleracea var. capitata f. Rubra) Extract as a Green Corrosion Inhibitor for API 5L Grade X60 Steel in NaCl 3.5% Environment

2016 ◽  
Vol 842 ◽  
pp. 24-30 ◽  
Author(s):  
Andi Rustandi ◽  
M. Akbar Barrinaya
Keyword(s):  
Corrosion Inhibitor ◽  
Adsorption Mechanism ◽  
Electrochemical Impedance ◽  
Test Results ◽  
Active Compounds ◽  
Red Cabbage ◽  
Tafel Polarization ◽  
Green Corrosion Inhibitor ◽  
Polarization Test ◽  
Cabbage Extract

Red cabbage extract has been investigated in this work whether it would perform as a green corrosion inhibitor for API 5L grade X60 steel in 3.5% NaCl environment. Based on the FTIR and LC-MS analysis the active compounds of corrosion inibitor were hydroxyl, carbonyl and cyanidin. The Tafel polarization test results showed that red cabbage extract performed as a mixed corrosion inhibitor and the Electrochemical Impedance Spectroscopy test results showed that the impedance, polarization resistance and capacitive resistance of steel surface increased with the addition of red cabbage corrosion inhibitor. Based on evaluation of the testing results red extract red cabbage performed significant corrosion inhibition effect. The inhibitor efficiency increases with increased corrosion inhibitor concentration and the optimum inhibitor percent efficiency achieved 81%. The adsorption mechanism of red cabbage corrosion inhibitor can be considered as a Langmuir Isotherm

scholarly journals Anticancer and antioxidant effects of red cabbage on three cancerous cell lines and comparison with a normal cell line (HFF-3)

2020 ◽  
Vol 6 (1) ◽  
pp. 12
Author(s):  
Faezeh Tajalli ◽  
Mansour Saeedi ◽  
Atena Vafaei Malekabadi
Keyword(s):  
Anticancer Activity ◽  
Cancer Cells ◽  
Human Cancer ◽  
Cell Damage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Healthcare Sector ◽  
Vitro Assay ◽  
Red Cabbage ◽  
Cabbage Extract

Red cabbage or scientifically Brassica oleracea is a rich source of anthocyanins exhibiting enormous antioxidant properties creating a perspective of its applications in healthcare sector. The aim of this study was the evaluation of antioxidant properties of red cabbage extract by DPPH radical scavenging assay, and exploration of its anticancer activity on the growth and viability of the desired human cancer cells by in vitro assay to detect cytotoxic activity. The results showed enhanced effects with increasing concentration exhibiting highest value of IC90+ at the concentration of 2500 µg/ml when it is compared with IC50 value of red cabbage extract at a concentration of 750 µg/ml. The polyphenol compounds were found 39.55 mg GAE/100 g of red cabbage extract and red cabbage extract increases the death rate of cancer cells and the cytotoxicity effect was dose dependent. It can be concluded that red cabbage extract should be used at lower concentrations than 6.4 mg/ml in order to prevent the normal human cell damage. Thus, it can be considered as a healthy foodstuff due to numerous phenolic compounds and powerful antioxidant and anticancer activity when it is used in moderate amount.

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