scholarly journals Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 667
Author(s):  
Sofia C. Lourenço ◽  
Maria João Fraqueza ◽  
Maria Helena Fernandes ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Lipid Oxidation ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Edible Films ◽  
Active Compounds ◽  
Beef Meat ◽  
Freeze Dried ◽  
Pineapple Peel ◽  
Beef Steaks ◽  
Meat Samples

Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

scholarly journals Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5688
Author(s):  
Cristina-Ramona Metzner Ungureanu ◽  
Mariana-Atena Poiana ◽  
Ileana Cocan ◽  
Andreea Ioana Lupitu ◽  
Ersilia Alexa ◽  
...  
Keyword(s):  
High Temperature ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Inhibitory Effect ◽  
Butylated Hydroxytoluene ◽  
Convective Heating ◽  
Total Oxidation ◽  
Freeze Dried ◽  
The Impact

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

Antimicrobial and Antioxidant Activities of Deer Blood Hydrolysate on Fresh Beef during Refrigerated Storage

2013 ◽  
Vol 634-638 ◽  
pp. 1417-1422
Author(s):  
Shuai Wang ◽  
Feng Bo Xu ◽  
Li Fu Zhu ◽  
Yan Ze Yu ◽  
Chun Zi Na
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Color Deterioration

The aim of this work was to determine the inhibitory effect of deer blood hydrolysates addition on lipid oxidation, color deterioration and microbial contamination of ground beef during during 9 days of refrigerated storage. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of ground beef in 9 days, when compared with controls (P < 0.05). Furthermore, the inhibitory effect enhanced as the adding level of the hydrolysates increased (P < 0.05). These results suggest that deer blood hydrolysates are good source of natural antioxidants.

scholarly journals Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants

2021 ◽  
Vol 42 (6supl2) ◽  
pp. 3757-3776
Author(s):  
Daniele Cristina Savoldi ◽  
◽  
Fernanda Jéssica Mendonça ◽  
Bárbara Geremia Vicenzi ◽  
Denis Fabrício Marchi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Lipid Oxidation ◽  
Potential Application ◽  
Food Industry ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Synthetic Antioxidant ◽  
B Values ◽  
Freeze Dried

This study aimed to evaluate traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants. Hydroalcoholic extracts of dried oregano and basil leaves were prepared, freeze-dried, and evaluated for antioxidant activity by Folin-Ciocalteu, DPPH, FRAP, and ABTS assays. Freeze-dried oregano extract showed higher (p < 0.05) antioxidant activity than freeze-dried basil extract by all methods. Extracts were used in preparations of seven sausage formulations, as follows: F1, 0.05% oregano extract and 0.05% basil extract; F2, 0.1% oregano extract and 0.05% basil extract; F3, 0.05% oregano extract and 0.1% basil extract; F4, 0.075% oregano extract and 0.075% basil extract, F5, 0.1% oregano extract and 0.1% basil extract; F6 (control), without extract; and F7, 0.01% butylated hydroxytoluene (BHT). Sausage formulations were analyzed for chemical composition, pH, acidity, water activity, lipid oxidation, color, and texture. Formulations showed differences in pH at different storage periods. F1, F2, F3, and F7 had the lowest (p < 0.05) lipid oxidation values at 53 days of storage. F1, F2, F6, and F7 showed higher a* values and lower b* values. Hardness and chewiness decreased (p < 0.05) during storage for all formulations. F1, F2, and F3 had similar efficiency to that with synthetic antioxidant BHT (F7), therefore, oregano and basil extracts have potential application as natural antioxidants in the food industry.

scholarly journals Inhibitory effect of an antioxidant complex on the lipid oxidation of freeze-dried convenience food

2021 ◽  
Vol 28 (5) ◽  
pp. 654-662
Author(s):  
Joon-Young Jun ◽  
Min-Jeong Jung ◽  
Jong-Woong Nam ◽  
Si-Yeal Nam ◽  
Byoung-Mok Kim
Keyword(s):  
Lipid Oxidation ◽  
Inhibitory Effect ◽  
Convenience Food ◽  
Freeze Dried

Antimicrobial Activity of Soy Protein Isolate-Essential Oil Monomers Edible Composite Films for Chilled Pork Preservation

2013 ◽  
Vol 726-731 ◽  
pp. 638-641
Author(s):  
Yun Bin Zhang ◽  
Jing Wen Wang ◽  
Juan Jiang ◽  
Yue Xia Li
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Inhibitory Effect ◽  
Edible Films ◽  
Protein Isolate ◽  
Meat Samples ◽  
Chilled Pork

Soy protein isolate (SPI)-essential oil monomers edible composite films were prepared by casting and solvent evaporation method. Films antibacterial activity and preservation effect on chilled pork were investigated. The results indicated that composite films showed significant inhibitory effect on the growth ofEscherichia coli,Staphylococcus aureus,Pseudomonasandyeast. And the antimicrobial activity of films containing cinnamaldehyde was the highest. The films containing 6% essential oil monomers had better preservation effect on the meat samples compared with those without package or packed with single SPI edible films.

Chemical Constituents from Chloranthus elatior and Their Inhibitory Effect on Human Dihydroorotate Dehydrogenase

Planta Medica ◽  
2021 ◽  
Author(s):  
Qian Yang ◽  
An Jia ◽  
Xizi Liu ◽  
Shiyi Han ◽  
Siyang Fan
Keyword(s):  
Circular Dichroism ◽  
Chemical Constituents ◽  
Inhibitory Effect ◽  
Mass Spectrometric ◽  
Dihydroorotate Dehydrogenase ◽  
Active Compounds ◽  
Electronic Circular Dichroism ◽  
Aerial Parts ◽  
Ic50 Values ◽  
Circular Dichroïsm

AbstractA new sesquiterpene, chlorantholide G (1), a new sesquiterpene dimer, elatiolactone (2), and 2 new diterpenes, elatiorlabdane B (3) and elatiorlabdane C (4), together with 51 known compounds, were isolated from the aerial parts of Chloranthus elatior. The new structures including their absolute configurations were mainly established by mass spectrometric, NMR, and electronic circular dichroism experiments. All isolated compounds were tested for their anti-hDHODH activity. (4S,6R)-4-hydroxy-6-isopropyl-3-methylcyclohex-2-enone (5) and (4S,5R,9S,10R)-8(17),12,14-labdatrien-18-oic acid (29) were the most active compounds with IC50 values of 18.7 and 30.7 µM, respectively.

scholarly journals Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Abdelazeem M. Algammal ◽  
Mahmoud E. Elsayed ◽  
Hany R. Hashem ◽  
Hazem Ramadan ◽  
Norhan S. Sheraba ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Meat Products ◽  
Its Region ◽  
Processed Meat ◽  
Isolation And Identification ◽  
Beef Meat ◽  
Meat Samples ◽  
Aflatoxin B ◽  
Minced Meat ◽  
Mold Count

Abstract Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

scholarly journals Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Coatings ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 229 ◽  
Author(s):  
Mariana A. Andrade ◽  
Cássia H. Barbosa ◽  
Victor G. L. Souza ◽  
Isabel M. Coelhoso ◽  
João Reboleira ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Poultry Meat ◽  
Whey Protein Concentrate ◽  
Protein Film ◽  
Active Food Packaging ◽  
Freeze Dried

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

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