scholarly journals Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

2019 ◽  
Vol 2019 ◽  
pp. 1-9
Author(s):  
Saeed Akhtar ◽  
Muhammad Waseem ◽  
Nazir Ahmad ◽  
Tariq Ismail ◽  
Zulfiqar Ahmad ◽  
...  
Keyword(s):  
Microbial Growth ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Scavenging Activity ◽  
Refrigerated Storage ◽  
Inhibitory Effects ◽  
Minced Beef ◽  
Phenolic Concentration

This study was conducted to elucidate minced beef stabilization properties of hydroalcoholic extracts of commonly used culinary spices from Pakistan against meat oxidative stress and microbial spoilage. Hydroalcoholic extracts of six selected spices, namely, onion, ginger, turmeric, coriander, fennel, and mint, were evaluated to inhibit microbial growth in minced beef under refrigerated storage (4°C) of nine days. Maximum phenolic concentration, i.e., 70.8 mg GAE/100 g, and free radical scavenging activity (75.9%) were anticipated by hydromethanolic extracts of ginger. The results propose that the addition of hydroalcoholic extracts of ginger and coriander @ 6.0% anticipate significantly (p<0.05) higher inhibitory effects against Staphylococcus aureus and Escherichia coli. The results of this research conclude that the utilization of hydroalcoholic extracts may serve as a promising approach to preserve microbiological as well as the oxidative quality of minced beef and products of meat origin.

scholarly journals Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Avtar Singh ◽  
Soottawat Benjakul ◽  
Thummanoon Prodpran
Keyword(s):  
Microbial Growth ◽  
Water Solubility ◽  
Inhibitory Concentration ◽  
Minimum Bactericidal Concentration ◽  
Radical Scavenging Activity ◽  
Average Molecular Weight ◽  
Radical Scavenging ◽  
Refrigerated Storage ◽  
Surimi Gel

Abstract Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were characterized. COS produced by 8% (w/w) lipase (COS-L) showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two enzymes. COS-L had the average molecular weight (MW) of 79 kDa, intrinsic viscosity of 0.41 dL/g and water solubility of 49%. DPPH, ABTS radical scavenging activities, FRAP and ORAC of COS-L were 5.68, 322.68, 5.66 and 42.20 μmol TE/g sample, respectively. Metal chelating activity was 2.58 μmol EE/g sample. For antibacterial activity, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of COS-L against the targeted bacteria were in the range of 0.31–4.91 mg/mL and 0.62–4.91 mg/mL, respectively. Sardine surimi gel added with 1% (w/w) COS-L showed the lower PV, TBARS and microbial growth during 10 days of storage at 4 °C. COS-L from squid pen could inhibit lipid oxidation and extend the shelf-life of refrigerated sardine surimi gel. Graphical abstract

Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks

2020 ◽  
Vol 83 (2) ◽  
pp. 365-376
Author(s):  
MINGJUN YAO ◽  
IFTIKHAR ALI KHAN ◽  
YIQUN CHENG ◽  
YUN ANG ◽  
XINGHU ZHOU ◽  
...  
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Content ◽  
Free Radical Scavenging ◽  
Heterocyclic Amines ◽  
Cooking Methods ◽  
Scavenging Activity ◽  
Radical Scavenging Ability

ABSTRACT The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking. HIGHLIGHTS

scholarly journals Effects of enzymatic treatment on the chemical composition, antioxidant and rheological properties of cactus cladode juice

2021 ◽  
Vol 947 (1) ◽  
pp. 012043
Author(s):  
Anh L. Nguyen ◽  
Ngoc Lieu Le
Keyword(s):  
Free Radical ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Juice Yield

Abstract Cactus (Opuntia ficus-indica), commonly referred as prickly pear or nopal cactus, belongs to the family Cactaceae. It has attracted domestic and international industries’ attention owing to its nutritional and health benefit potentials. In this project, the quality of the cactus cladode juice after treated with the enzymes Pectinex Ultra SP-L and Viscozyme was investigated in terms of total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. There were significant increases in the effectiveness of these enzymes as the concentration increased from 0.05 to 0.15% w/w. Among different concentrations, 0.15% w/w produced a higher yield and high-quality juice. Furthermore, the result indicates that prolonging the incubation duration could improve juice yield but this occurred only within the first hour of reaction, which the highest yield was obtained at 0.75 h. At these conditions, the combination of Pectinex Ultra SP-L and Viscozyme at ratio 1:1 (w/w) showed the most effective on juice yield improvement and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, while the highest total phenolic content was obtained when treating with Pectinex Ultra SP-L. Particularly as compared to the control sample, the juice yield increased from 53% to 76%, the TPC enhanced from 47 μg gallic acid equivalent (GAE)/mL to 70 μg GAE/mL, and the DPPH free radical scavenging activity improved from 277 μg ascorbic acid equivalent (AAE)/mL to 470 μg AAE/mL. Overall, the quality of cactus juice was better with enzymatic treatment than that of the untreated juice. The data also showed that the cactus juice behaved as shear – thickening fluids at room temperature.

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