Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

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Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt

Linear vs piecewise Weibull model for genetic evaluation of sires for longevity in Simmental cattle ◽

10.15567/mljekarstvo.2019.0104 ◽

2019 ◽

Vol 69 (1) ◽

pp. 42-52 ◽

Cited By ~ 2

Author(s):

Hacer Gurkan ◽

Osman Seracettin Boran ◽

Ali Adnan Hayaloglu

Keyword(s):

Antioxidant Activity ◽

Total Phenolics ◽

Loss Modulus ◽

Control Sample ◽

Water Extract ◽

Titratable Acidity ◽

Total Phenolic ◽

Phenolic Contents ◽

Diammonium Salt ◽

Different Types

Four different types of yoghurt were manufactured using purple basil which was added to milk as water extract or powder forms at levels of 1.0 % and 0.4 % (w/w). Physicochemical and rheological properties, antioxidant capacity, color and total phenolic contents of yoghurt samples were measured during 21 days of storage. None of changes were observed for titratable acidity, pH and hardness parameters of yoghurt samples; however, some changes were observed during storage. The contents for total phenolic compounds and antioxidant activity [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS+*) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) values] were dramatically higher in powder-added yoghurt samples than those of its water extract counterparts, while the lowest total phenolics and ABTS+* were observed in control sample during storage. The values for storage and loss modulus were higher in water extract-added samples than powder-added counterparts. In conclusion, no significant effect of the addition of powder or water extract of basil was observed on gross chemical characteristics of yoghurt, while use of basil powder positively contributed to antioxidant activity and changed the rheological behavior of yoghurt gel.

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Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

International Journal of Food and Allied Sciences ◽

10.21620/ijfaas.v1i2.12 ◽

2015 ◽

Vol 1 (2) ◽

pp. 67

Author(s):

Haq Nawaz ◽

Muhammad Aslam Shad ◽

Rabia Mehmood ◽

Tanzila Rehman ◽

Hira Munir

Keyword(s):

Bulk Density ◽

Functional Properties ◽

Protein Solubility ◽

High Water ◽

Water Holding Capacity ◽

Functional Score ◽

Chickpea Flour ◽

Significant Difference ◽

Swelling Capacity ◽

Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

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Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽

10.7717/peerj.10235 ◽

2020 ◽

Vol 8 ◽

pp. e10235

Author(s):

Supaluck Kraithong ◽

Saroat Rawdkuen

Keyword(s):

Guar Gum ◽

Antioxidant Properties ◽

Control Sample ◽

Textural Properties ◽

Rice Flour ◽

Total Phenolic ◽

Phenolic Contents ◽

Overall Acceptability ◽

Jasmine Rice ◽

Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

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Antioxidant Activity, Total Phenols, Flavonoids and LCMS Profile of Chamaecrista hildebrandtii (Vatke) Lock and Clerodendrum rotundifolium (Oliv.)

European Journal of Medicinal Plants ◽

10.9734/ejmp/2018/v26i330093 ◽

2019 ◽

pp. 1-11

Author(s):

Rechab S. Odhiambo ◽

Patrick G. Kareru ◽

Erastus K. Mwangi ◽

Daniel W. Onyango

Keyword(s):

Antioxidant Activity ◽

Secondary Metabolites ◽

Tannic Acid ◽

Radical Scavenging ◽

Total Phenolic ◽

Total Phenols ◽

Flavonoid Content ◽

Methanolic Extracts ◽

Significant Difference ◽

Different Types

Aims: The purpose of the study was to determine the antioxidant activity, quantify total phenols and total flavonoids and characterize the secondary metabolites present in methanolic extracts of Chamaecrista hildebrandtii and Clerodendrum rotundifolium using liquid chromatography coupled to mass spectrometry (LC-MS). Methodology: The total phenol and flavonoid contents were determined spectrophotometrically while the antioxidant activity was evaluated using the 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) free radical scavenging method. The secondary metabolites present in the methanolic leaves extracts were evaluated using LC-MS. Results: The extracts of C. hildebrandtii showed a significantly higher antioxidant activity (IC50 = 8.7 mg/mL) compared to C. rotundifolium (IC50= 28.5 mg/mL). Both methanolic extracts of C. hildebrandtii and C. rotundifolium had common and different types of flavonoids such as quercetin, rutin, (+)-catechin 3-O-gallate and luteolin 6-C-glucoside among others that could be responsible for the observed antioxidant activity. The total phenolic content of C. hildebrandtii (1.33±0.07 mg/g tannic acid equivalents) was significantly higher than that of C. rotundifolium (0.25±0.00 mg/g tannic acid equivalents). However, there was no statistically significant difference (p>0.05) in total flavonoid content of C. hildebrandtii (2.69±0.33 mg/g catechin equivalents) and C. rotundifolium (2.36±0.16 mg/g catechin equivalents). Conclusion: The results of the present study suggested that the good antioxidant activity exhibited by C. hildebrandtii may probably have been brought about by various secondary metabolites functioning in synergy.

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Effects of mangrove apple (Sonneratia caseolaris) fruit extract on oxidative stability of palm olein under accelerated storage

Food Research ◽

10.26656/fr.2017.5(1).445 ◽

2021 ◽

Vol 5 (1) ◽

pp. 461-470

Author(s):

M.H. Yoong ◽

T.M. Tengku Rozaina

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Shelf Life ◽

Palm Olein ◽

Unsaturated Fatty Acids ◽

Control Sample ◽

Flavonoid Compound ◽

Total Phenolic ◽

Fruit Extract ◽

Accelerated Storage

Palm olein is commonly used in cooking and food processing, however, it is susceptible to oxidation due to its high unsaturated fatty acids content. An antioxidant is added to the oil by oil manufacturer to inhibit lipid oxidation and increase the shelf life of the oil. However, most of the antioxidants are synthetic antioxidants that may not be safe for consumption and decomposed at high temperature during frying or processing. In this study, the antioxidant properties of mangrove apple fruit extract (MAFE), as well as the oxidative stability of palm olein with and without MAFE, were investigated. Palm olein added with MAFE (100 and 200 ppm) and without MAFE were kept at 65°C in an oven for 24 days under accelerated storage. The results showed that MAFE contained high total flavonoid compound (26.06±0.30 mg QCE/g extract) and total phenolic compound (12.21±1.31 mg GAE/g extract). The IC50 values of antioxidant activities of MAFE calculated by DPPH and ABTS•+ were 31.16±0.76 µg/mL and 97.32±3.27 µg/mL, respectively. The palm olein samples added with MAFE showed significantly lower peroxide value, p-anisidine value, TOTOX value, conjugated dienes and conjugated trienes after 24 days of storage compared to the palm olein without MAFE (control sample). The oxidative stability of palm olein added with 200 ppm MAFE was higher compared to the palm olein added with 100 ppm MAFE and control sample. Therefore, MAFE has the potential to be used as a source of natural antioxidant to reduce the lipid oxidation and prolong the shelf life of food products.

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Daily Dynamics of Sugar and Phenol Contents in Apple Fruitlets during June Drop

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46110870 ◽

2018 ◽

Vol 46 (1) ◽

pp. 75-81 ◽

Cited By ~ 2

Author(s):

Jerneja JAKOPIC ◽

Franci STAMPAR ◽

Robert VEBERIC

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Weather Conditions ◽

Total Phenolic ◽

Alternate Bearing ◽

Apple Trees ◽

Phenolic Contents ◽

Time Period ◽

Significant Difference ◽

June Drop

The occurrence of the abscission signal in young developing fruits on apple trees (Malus domestica) was studied. Apple has a natural system of fruitlet shedding, so called June drop. Although physiological fruit drop is unable to guarantee production of marketable apples and avoid alternate bearing, knowledge of this is a key background for successful fruit thinning. A study was carried out on apple trees cv. ‘Golden Delicious’ during June drop. On three dates (beginning, middle and after June drop), the daily dynamics of HPLC detected individual sugar and spectrophotometrically detected total phenolic contents were investigated in central (K) and lateral (L) fruitlets. The results of daily dynamics showed the highest sugar contents at 2 p.m. On the final sampling date, on 2nd July 2015, we observed a significant difference between sugar contents at 2 p.m. and the morning and afternoon measurements. Contents of sugars in K and L fruitlets were not significantly different. Total phenolic content at the beginning of June drop was higher than at the end. There was no statistically significant difference between K and L in an individual time period, while there were statistically significant differences in total phenolic content among the sampling dates. Although sugar and phenolic contents in K and L fruitlets were rarely statistically different, their contents changed during June drop. In general, sugar contents increased and phenolic contents decreased during the process, while the daily dynamic depended on weather conditions.

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Solid-Phase Extraction Method for Volatile N-Nitrosamines in Hams Processed with Elastic Rubber Netting

Journal of AOAC International ◽

10.1093/jaoac/75.3.438 ◽

1992 ◽

Vol 75 (3) ◽

pp. 438-442 ◽

Cited By ~ 6

Author(s):

John W Pensabene ◽

Walter Fiddler ◽

Robert A Gates

Keyword(s):

Solid Phase Extraction ◽

Solid Phase ◽

Meat Products ◽

Phase Extraction ◽

Significant Difference ◽

Cured Meat ◽

Different Types ◽

Elastic Rubber ◽

Spe Method

Abstract A method was developed for the determination of volatile N-nitrosamines in hams processed In elastic rubber nettings. The method was based on a modification of a solid-phase extraction (SPE) procedure used in the past to determine selected nitrosamines in different types of cured meat products. The nitrosamines detected in ham most likely originate from the amine precursors in rubber and from the nitrite commonly used in the meat curing process. The method was compared with 2 established procedures for N-nitrosodibutylamine (NDBA) analysis in cured meat products: the mineral oil distillation procedure (MOD) and the low temperature vacuum distillation procedure (LTVD). All 3 methods used the same gas chromatographic/chemlluminescent detection conditions and system. No significant difference was found between the MOD and LTVD methods. These methods were found to yield significantly higher NDBA levels than the SPE procedure. When 2,6-dimethylmorpholine was added to the sample before analysis in the MOD and LTVD procedures, artifactual nitrosamines were formed. No artifactual formation was noted in the SPE method. We propose that the new SPE method replace the current methods being used for analysis of netted, cured meat products.

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Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (Psidium guajava L.) Fruit in Room and Refrigerated Temperatures

10.20944/preprints202103.0652.v1 ◽

2021 ◽

Author(s):

Areeqa Shamshad ◽

shahzad Zafar Iqbal ◽

Ahmad Faizal Abdull Razis ◽

Sunusi Usman ◽

Nada Basheir Ali ◽

...

Keyword(s):

Shelf Life ◽

Psidium Guajava ◽

Edible Coating ◽

Total Phenolic ◽

Guava Fruit ◽

Phenolic Contents ◽

Significant Difference ◽

Control Versus ◽

Control Samples

Guava is a vital fruit worldwide, especially in Pakistan, and due to its nutritional value famous in each age group. Due to a very short shelf life, the marketing and export of this fruit faced severe constraints. Therefore, in the current study, edible coating of chitosan (0, 0.5, 1.0, 1.5, and 2.0%) was evaluated on postharvest shelf life when guava fruits were stored (room temperature and 4 °C temperatures) for 12 days. The chitosan treated coating fruits have shown reduced total sugars and malondialdehyde levels compared to untreated control samples. However, a significant difference (p ≤ 0.05) in total sugar and malondialdehyde levels exists between samples stored in m compared to refrigerated temperature (4 °C). The chitosan-coated samples have shown a greater amount of vitamin C, quercetin, rutin, and total phenolic contents than control samples. However, these nutritional parameters' levels were significantly different (p ≤ 0.05) in samples stored at room than samples stored at refrigerated temperature. However, the levels of crude fiber, potassium, and sodium were found statistically nonsignificant (p ≥0.05) in control versus chitosan treated coating treatments. The findings have documented that the coatings of 1.5 and 2.0% were most effective for extension in shelf life and maintaining the nutritional attributes of guava fruit.

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Antioxidant Properties of Lyophilized Rosemary and Sage Extract and its Effect to Prevent Lipid Oxidation In Poultry Pátê

10.20944/preprints202010.0475.v1 ◽

2020 ◽

Author(s):

Mirelli Bianchin ◽

Daiane Pereira ◽

Jacqueline Florio Almeida ◽

Cristiane Moura ◽

Rafaelly Simionatto Pinheiro ◽

...

Keyword(s):

Lipid Oxidation ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Meat Products ◽

Rosemary Extract ◽

Total Phenolic ◽

High Concentration ◽

High Concentrations ◽

Gallic Acid Equivalent

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate, and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC), and AA by several methods. The poultry pátês stored at 4°C were evaluated by the lipid oxidation. High concentrations of TPC were detected in rosemary extract and sage extract (46.48 and 41.61 mg GAE/g: Gallic acid equivalent respectively). The AA of rosemary and sage extracts by free radical-scavenging were 4745.72 and 2462.82 µmol Trolox/g, respectively. The high concentration of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during the storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

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The influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense (Schumach & Thonn) seeds

Croatian Journal of Food Science and Technology ◽

10.17508/cjfst.2020.12.2.09 ◽

2020 ◽

Vol 12 (2) ◽

pp. 211-217

Author(s):

Babatunde Oso ◽

Ige Olaoye

Keyword(s):

Aqueous Extract ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Reducing Power ◽

Total Phenolic ◽

Property A ◽

Piper Guineense ◽

Phenolic Contents ◽

Significant Difference ◽

Dpph Scavenging

The study assessed the influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense seeds. Different portions of the aqueous extract of P. guineense seeds were cooked at different temperatures which include 50 oC, 70 oC, and 90 oC for 10 minutes, while the remaining portion was allowed to stand for 10 minutes at room temperature of 29 oC and all were assessed for the evaluations of reducing power, radical scavenging capacities, and total phenolic contents. The results showed that there was a significant increase in the ferric reducing power at 90 oC, however, there was no significant difference between the raw and the cooked P. guineense seeds at 50 oC and 70 oC. In addition, the radical scavenging potential of the extract was highest at 70 oC, however, none of the cooked P. guineense seeds at the selected temperatures exhibited lower DPPH scavenging property. A similar trend was observed for the phenolic content of the extract with a significant reduction at 90 oC. The study suggests that cooking at 70 oC could enhance the antioxidant potentials of P. guineense seeds

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