scholarly journals Use of propolis in foods and its protective properties

2022 ◽  
Vol 8 (1) ◽  
pp. 68-77
Author(s):  
Damla Gümüş ◽  
Mevlüde Kızıl
Keyword(s):  
Food Industry ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Biological Activities ◽  
Protective Effects ◽  
Aromatic Acids ◽  
Protective Properties ◽  
Natural Mixture ◽  
Plant Sources

Propolis is a natural mixture of saliva, enzymes and plant secretions which collected by bees from various plants and used for protection of hives against external fac-tors. Biological activities and chemical composition of propolis may vary accor-ding to the plant sources, location and time, and it contains phenolic compo-unds, aromatic acids, essen-tial oils, minerals and vita-mins. Propolis has been used in traditional medicine for various therapeutic pur-poses, and it has a potential as a natural preservative in foods. Propolis may have various protective effects such as reducing microbial growth and oxidation, pre-venting fungus, rotting and weight loss, maintaining product stability and exten-ding shelf life in meat, po-ultry, fish, dairy, vegetables, fruits and fruit juices during storage. However, propolis's unique odor and taste may alter the sensory quality of foods and that may effect its use in the food industry ne-gatively.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

Microbial growth and sensory quality of dried potato slices irradiated by electrons

2011 ◽  
Vol 80 (6) ◽  
pp. 776-777 ◽  
Author(s):  
Hyun-Jin Kim ◽  
Hyeon-Jeong Song ◽  
Kyung-Bin Song
Keyword(s):  
Sensory Quality ◽  
Microbial Growth ◽  
Potato Slices

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

2017 ◽  
Vol 8 (2) ◽  
pp. 860-871 ◽  
Author(s):  
Carlo G. Rizzello ◽  
Michela Verni ◽  
Hanna Koivula ◽  
Marco Montemurro ◽  
Laila Seppa ◽  
...  
Keyword(s):  
Faba Bean ◽  
Protein Fraction ◽  
Food Industry ◽  
Sensory Quality ◽  
Bean Flour

Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction.

scholarly journals Sensory perception in the replacement of NaCl by MSG in fish burgers

2017 ◽  
Vol 39 (5) ◽  
pp. 565
Author(s):  
Marina Leite Mitterer-Daltoé ◽  
Barbara Arruda Nogueira ◽  
Deyse Pegorini Rodrigues ◽  
Leandra Schuastz Breda
Keyword(s):  
Sodium Chloride ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Word Association ◽  
Monosodium Glutamate ◽  
Meat Products ◽  
Sensory Perception ◽  
Consequent Reduction ◽  
Fish Product

In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Although the recognized technological importance, there is increasing pressure to reduce sodium in food. Accordingly, strategies have emerged aiming at replacing part of the NaCl in food formulations, including the replacement of NaCl with monosodium glutamate (MSG). MSG is one of the compounds responsible for the fifth basic taste, also known as umami. The present study aimed to evaluate the sensory perception in the replacement of NaCl with MSG in different formulations of fish burgers through a ranking test and word association. The results indicated that it is possible to replace up to 50% NaCl with MSG without compromising the sensory quality of the fish product and that the cognitive word association technique proved to be an important tool in the perception of fish burgers formulated with different concentrations of NaCl and MSG. 

Effect of Modified Atmosphere with Varying O2 Concentrations on the Quality of Packed Pacific White Shrimp (Penaeus vannamei) during Cold Storage

2012 ◽  
Vol 535-537 ◽  
pp. 1054-1059 ◽  
Author(s):  
Yun Fang Qian ◽  
Jing Xie ◽  
Sheng Ping Yang ◽  
Qing Xiong ◽  
Li Ping Zhang ◽  
...  
Keyword(s):  
Cold Storage ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Modified Atmosphere Packaging ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Modified Atmosphere ◽  
Penaeus Vannamei ◽  
Quality Indices

The purpose of this study was to evaluate the effect of modified atmosphere packaging (MAP) with varying O2concentrations on the quality changes of Pacific white shrimp during cold storage at (4±1)°C by using the quality indices such as Total viable counts (TVC), TVB-N, pH, firmness, whiteness and sensory evaluation. Results showed that MAP inhibited the microbial growth and the spoilage which was confirmed by the lowered TVC and TVB-N. Among the four MAP groups, shrimp packaged in bags 40%CO2\55%O2\5%N2showed the lowest level of TVC and TVB-N, and shrimp in 40%CO2\5%O2\55%N2had the best appearance with lighter blackspots during storage. Low O2concentration packaging exhibited the ability to retard melanosis, but weakening the ability to impede the spoilage. Extremely high O2concentration with low CO2concentration packaging inhibit the microbial growth compared to the CK, but improved the melonasis of shrimp and reduced its sensory quality rapidly.

scholarly journals Culinary Spices in Food and Medicine: An Overview of Syzygium aromaticum (L.) Merr. and L. M. Perry [Myrtaceae]

2022 ◽  
Vol 12 ◽  
Author(s):  
Gloria Aderonke Otunola
Keyword(s):  
Human Health ◽  
Sensory Quality ◽  
Functional Foods ◽  
Biological Activities ◽  
Syzygium Aromaticum ◽  
Potential Health ◽  
The World ◽  
Agricultural Industries ◽  
Phytochemical Contents

Spices-dried aromatic parts of plants (leaves, seeds, bark, roots, rhizomes, buds, etc) used to enhance flavour, taste and colour (sensory quality) of foods, are increasingly finding other useful roles in healthcare beyond their primary use as culinary organoleptic enhancers. Several spices are currently being investigated for their potential health benefits, because of the failing efficacy, toxicity and high cost associated with conventional drugs. One such spice: Syzygium aromaticum (L.) Merr. and L.M.Perry [Myrtaceae] (Clove), has a multi-dimensional role in diet, medicine, functional foods and nutraceuticals, agriculture, among other industries. Peer-reviewed articles, mostly from PubMed and Google Scholar, were consulted for the purpose of this review. The nutritional and phytochemical contents, selected biological activities as well as some functional foods and beverages of clove and their uses for human health are presented. Although these observations are largely empirical, the efficacious attributes have led to their pharmacological applications in the indigenous system of medicine all over the world and bridge between food, diet and medicine. Considering the GRAS status of clove, more studies on bioavailability, accumulation, toxicity, dosage and efficacy of clove as a spice drug or functional foods in biological systems especially in humans are required. Meanwhile, clove and its products can be used as co-adjuvants in the prevention, treatment and management of chronic diseases. Further, many applications of clove in food, health, cosmetics, pharmaceutics, nanoparticles and agricultural industries are still open for investigations.

scholarly journals Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2713
Author(s):  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Eva María Santos López ◽  
José Antonio Rodríguez ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Sensory Quality ◽  
Functional Foods ◽  
Sambucus Nigra ◽  
Natural Sources ◽  
Natural Colorant ◽  
Positive Effect ◽  
Potential Use

The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.

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