scholarly journals Natural compounds obtained from plants as alternatives for meat and meat products preservation

2021 ◽  
Vol 10 (14) ◽  
pp. e10101421422
Author(s):  
Yasmim Gonçalves Lacerda ◽  
Jussani da Silva Paulino ◽  
Gabriella Fuzzari Esteves ◽  
Roberto da Costa Esteves Júnior ◽  
Bruno César Góes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Natural Compounds ◽  
Consumer Health ◽  
Food Preservatives ◽  
Biological Organism ◽  
Microbial Development ◽  
Positive Effect ◽  
Phenolic And Flavonoid ◽  
Phenolic And Flavonoid Compounds

The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health.

scholarly journals Determination of Shelf Life of Herbal Products from the Combination of Stevia rebaudiana, Curcuma zanthorrhiza and Honey (Stekurmin MD) through the Accelerated Shelf Life Test (ASLT) Method

2020 ◽  
Vol 23 (9) ◽  
pp. 325-332
Author(s):  
Yohanes Martono ◽  
Fidelia Novitasari ◽  
November Rianto Aminu
Keyword(s):  
Shelf Life ◽  
Stevia Rebaudiana ◽  
Storage Period ◽  
Life Test ◽  
Herbal Products ◽  
Flavonoid Compounds ◽  
Kinetics Of ◽  
Phenolic And Flavonoid ◽  
Phenolic And Flavonoid Compounds

Stekurmin MD is a syrup preparation formulated from the extract of Stevia rebaudiana leaves, temu lawak (Curcuma zanthorrhiza), and honey. One of the active compounds in Stekurmin MD products is phenolic and flavonoid compounds in which the active phenolic and flavonoid compounds can be degraded during the storage period. This study aimed to determine the shelf life of Stekurmin MD products based on the degradation of phenolic compounds and flavonoids. The Accelerated Shelf Life Test (ASLT) method was used in determining the shelf life kinetics of this product. Phenolic and flavonoid concentrations were determined using the UV-Vis spectrophotometric method with the gallic acid standard for phenolic and quercetin standard for flavonoids. Degradation of phenolic and flavonoid compounds was determined every 7 days during 35 days of storage at 25, 35, 45, and 55°C ± 2°C. In natural ingredients, there is a multi-mechanism reaction. The shelf life of Stekurmin MD products based on the degradation of phenolic and flavonoid active ingredients at room temperature were 39.909 days and 23.53 hours, respectively.

Cytotoxicity and anti-inflammatory effects of polyherbal formulations, Joint Pain Spl and Rumalaya Forte on lipopolysaccharide induced inflammation in IC-21 macrophages

2021 ◽  
Vol 19 ◽  
Author(s):  
Arunagirinathan Koodalingam ◽  
Arumugam Rajalakshmi ◽  
Ezhumalai Parthiban
Keyword(s):  
Free Radical ◽  
Mtt Assay ◽  
Joint Pain ◽  
Inflammatory Activity ◽  
Scavenging Activity ◽  
Herbal Plants ◽  
Anti Inflammatory ◽  
Herbal Formulations ◽  
Phenolic And Flavonoid ◽  
Phenolic And Flavonoid Compounds

Aim: To test the effectiveness of marketed polyherbal formulations on lipopolysaccharide induced inflammatory conditions in macrophages. Background: Usage of herbal compounds among patients suffered by arthritis and cancer is increasing every year. Many anti-inflammatory herbal products available in the market should be screened thoroughly for their possible mechanism of action. Objective: Joint Pain Spl (JPS) is a polyherbal dietary food supplement composed of 13 herbal plants and Rumalaya Forte (RF) is a polyherbal formulation comprising of 6 herbal plants were tested for its cytotoxicity, as well as antioxidant and anti-inflammatory activity in LPS treated IC-21 peritoneal macrophages. Methods: Commercially available JPS and RF powder was used to prepare the extract. The aqueous and methanol extracts were quantified for the presence of phenolic and flavonoid compound and confirmed with HPLC. In vitro DPPH free scavenging activity was performed. Cytotoxicity was tested by MTT assay. Anti-inflammatory activity was tested using lipopolysaccharide stimulated IC-21 peritoneal macrophage cells. Results: The phytochemical screening showed the presence of phenolic and flavonoid compounds in JPS and RF. The aqueous and methanol extracts of JPS and RF possesses significant DPPH free radical scavenging activity. MTT assay revealed that 90.64% (aqueous extract) and 92.21% (methanol extract) of exposed macrophages are viable even after 24h exposure of maximal tested concentrations of herbal formulations. Pre-treatment of JPS and RF on LPS induced IC-21 macrophages showed an reduction in nitric oxide production (maximal 79.95%) and high level of superoxide anion scavenging activity (maximal 82.5%) over control. Conclusion: The two tested poly herbal formulations such as JPS and RF possesses anti-inflammatory activity by modulating free radical generation in IC-21 macrophages. Thus the presence of the phenolic and flavonoid compounds may contribute to the antioxidant activity.

scholarly journals Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1241
Author(s):  
Yuthana Phimolsiripol ◽  
Srirana Buadoktoom ◽  
Pimporn Leelapornpisid ◽  
Kittisak Jantanasakulwong ◽  
Phisit Seesuriyachan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antioxidant Activities ◽  
Antibacterial Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Microbial Count ◽  
Basella Alba ◽  
Chilled Pork

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

Strategies to increase the shelf life of meat and meat products with phenolic compounds

2021 ◽  
Author(s):  
Paulo E.S. Munekata ◽  
Mirian Pateiro ◽  
Elisa Rafaela Bonadio Bellucci ◽  
Rubén Domínguez ◽  
Andrea Carla da Silva Barretto ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Meat Products

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

scholarly journals Total phenolic and flavonoid compounds, antioxidant and toxicity profile of extract and fractions of paku atai tuber (Angiopteris ferox Copel)

Food Research ◽  
2019 ◽  
pp. 734-740
Author(s):  
Nur S. ◽  
F. Mubarak ◽  
C. Jannah ◽  
D.A. Winarni ◽  
D.A. Rahman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Iron Reduction ◽  
Colorimetric Method ◽  
Total Phenolic ◽  
Toxicity Profile ◽  
Flavonoid Content ◽  
Ic50 Value ◽  
Phenolic And Flavonoid ◽  
Phenolic And Flavonoid Compounds

Paku atai plant (Angiopteris ferox Copel), specifically the tuber has been used empirically as an anticancer and antidote materials by Dayaknese in West Kutai, with limited scientific study. Thus, this research had been conducted to determine and evaluate the total phenolic, flavonoid content of this plant along with the antioxidant and toxicity profile. The research used several extracts’ solvents including extraction with ethanol (crude extract, CE) and subsequently partitioned with n-hexane (HF); ethyl acetate (EF) and ethanol aqueous (EAF). The resulted crude extract and fractions were then analyzed through colorimetric method to determine the phenolic and flavonoid total; with DPPH and FRAP to observe the antioxidant activity; and using BSLT method to evaluate the toxicity activity. The results showed that the EF fraction provided the strongest antioxidant activity with IC50 value of 13.79 μg/mL and iron reduction with FRAP value of 387.5±6.41 µM/g. However, a high correlation was observed between the antioxidant and the total phenolic content (r2 = 0.970 - 0.974) but little correlation in total flavonoid (r2 = 0.345 - 0.373). Furthermore, the EF (19.56±7.35) showed the highest toxicity activity followed by CE (22.42±2.10), HF (39.52±7.38), and EAF (41.75±5.10). Therefore, the paku atai tuber can be potentially developed as a natural antioxidant and anticancer material.

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