scholarly journals Effects of CFSs produced by lactic acid bacteria in combination with grape seed extract on the microbial quality of ready-to-eat baby leaf vegetables

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Keon Jin Lee ◽  
Hae Woong Park ◽  
Eun Ji Choi ◽  
Ho Hyun Chun
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Microbial Quality ◽  
Leaf Vegetables

scholarly journals Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 103 ◽  
Author(s):  
Justyna Libera ◽  
Agnieszka Latoch ◽  
Karolina Maria Wójciak
Keyword(s):  
Lactic Acid ◽  
Oleic Acid ◽  
Lactic Acid Bacteria ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Natural Antioxidant ◽  
Sodium Ascorbate ◽  
Grape Seeds ◽  
Food Ingredients

Grape seeds have been evaluated for use as food ingredients with stabilizing effects in meat technology. A pork neck, inoculated with probiotic monoculture (Lactobacillus rhamnosus LOCK900), was used as the matrix. The study compared the antioxidant potential of grape seed extract to sodium ascorbate. Three experimental variants of the products were prepared: With grape seed extract, with sodium ascorbate, and without additives. The meat ripened for two months, and during this period of time biophysicochemical analyses (product color, pH, number of lactic acid bacteria, content of free fatty acids, and thiobarbituric acid reactive substances) were carried out. It was found that the extract inhibited lipid hydrolysis occurring in the neck (1% of oleic acid) and limited oxidative processes (0.46 mg MDA kg−1), with efficacy similar to that of sodium ascorbate (0.9% of oleic acid and 0.53 mg MDA kg−1, respectively). No limitation of the desired lactic acid bacteria growth (approximately 7 log cfu g−1) was noticed in the meat samples with the extract. The results are optimistic because they indicate that not only is it possible to produce fermented pork neck inoculated with probiotic, but there are also no obstacles to utilizing grape seed extract as a natural antioxidant in this technology.

scholarly journals Effect of grape seed extract on quality of raw-cooked meat products

10.5219/797 ◽  
2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Marek Bobko ◽  
Peter Haščík ◽  
Miroslav Kročko ◽  
Lenka Trembecká ◽  
Andrea Mendelova ◽  
...  
Keyword(s):  
Meat Products ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken

2020 ◽  
Vol 99 (3) ◽  
pp. 1598-1605 ◽  
Author(s):  
Yuchen Guo ◽  
Jichao Huang ◽  
Yuru Chen ◽  
Qin Hou ◽  
Ming Huang
Keyword(s):  
Modified Atmosphere Packaging ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Modified Atmosphere

scholarly journals KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 124
Author(s):  
Agnes C. Korengkeng ◽  
A. Yelnetty ◽  
Rahmawati Hadju ◽  
M. Tamasoleng
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Modified Starch ◽  
Dioscorea Alata ◽  
Microbial Quality ◽  
Randomized Design ◽  
Completely Randomized Design

THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt.  Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4%  modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions   each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means.  It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased.  The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added.  It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%.  Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Total

Effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets

2015 ◽  
Vol 45 (4) ◽  
pp. 583-594 ◽  
Author(s):  
Simranjeet Kaur ◽  
Sunil Kumar ◽  
Z. F. Bhat ◽  
Arvind Kumar
Keyword(s):  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed ◽  
Tomato Powder

Purpose – The purpose of this paper was to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets during refrigerated storage. Design/methodology/approach – The study was designed to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the storage quality parameters of chicken nuggets. The products were developed by incorporating optimum level of pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (4±1°C) conditions for 21 days of storage. The products were evaluated for various physico-chemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p < 0.05) effect of pomegranate seed powder, grape seed extract and tomato powder was observed on the pH and thiobarbituric acid reacting substances (mg malondialdehyde/kg) values of the chicken nuggets. A significant (p < 0.05) effect was also observed on the microbiological characteristics, as the products incorporated with pomegranate seed powder, grape seed extract and tomato powder showed significantly (p < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent). Originality/value – Pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4±1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

scholarly journals Maternal dietary supplementation with grape seed extract in reproductive hens increases fertility in females but decreases semen quality in males of the F1 generation

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0246750
Author(s):  
Jérémy Grandhaye ◽  
François Lecompte ◽  
Pascal Chartrin ◽  
Maryse Leconte ◽  
Antonella Riva ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Egg Quality ◽  
Semen Quality ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
The Body ◽  
Male And Female ◽  
F1 Generation

Genetic selection in parental broiler breeders has increased their susceptibility to metabolic disorders and reproductive dysfunction. We have recently shown that maternal dietary grape seed extract (GSE) supplementation in hens improves fertility parameters, egg quality, oxidative stress in different tissues and the quality of F1 chicks. Here, we analysed the growth and fertility (both female and male) of the F1 generation animals and the quality of their offspring (F2 generation). Eggs issued from hens supplemented with GSE presented lower ROS production than control hens, suggesting a change in the embryonic environment. However, this did not affect the growth nor the body composition of male and female F1s from hatching to adulthood (37 weeks of age). At 37 weeks of age, the biochemistry analysis of the GSE-F1 muscle has revealed an increase in sensitivity to oxidative stress and a slight change in lipid composition. Both male and female F1-GSE groups presented a delay in puberty with a lower testis volume at 30 weeks of age and lower ovary development at 26 weeks of age. Adult GSE-F1 males did not present histological alterations of seminiferous tubules or semen production, but the semen quality was degraded due to higher oxidative stress and DNA-damaged spermatozoa compared with control F1 animals. In adult GSE-F1 females, despite the delay in puberty, the females laid more eggs of better quality (fewer broken eggs and a higher hatching rate). At hatching, the weight of the chicks from GSE-F1 females was reduced, and this effect was stronger in F2 male chicks (F2) compared with F2 control chicks (F2), because of the lower muscle volume. In conclusion, we can raise the hypothesis that maternal dietary GSE supplementation produces eggs with change in embryonic metabolism, which may affect in adulthood the fertility. The data obtained from the F1-GSE group pointed to a sex-specific modification with higher egg quality in females but semen sensitive to stress in males. Finally, male F2 chicks were leaner than control chicks. Thus, maternal dietary grape seed extract (GSE) supplementation in hens may impact on the fertility of the offspring in a sex-specific manner in subsequent generations.

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