The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration

The aim of the study was to investigate the changes in the activity of antioxidant enzymes, i.e., superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity in ostrich meat, as influenced by various packaging systems and storage time under refrigeration. Three packaging methods were used: vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases, MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Meat samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The meat samples were stored in a refrigerator in 2 °C and analyzed at days 0, 4, 8, 12 and 16. The lowest level of SOD activity during storage was observed in ostrich muscles packed in vacuum, as compared to MAP1 and MAP2. In turn, the highest increase in GPx activity was recorded in VP, especially up to day 8 of storage, when this parameter reached maximum value (54.37). GR increased up to the eighth day of storage in MAP1 and VP. Between the 12th and 16th days of storage, stabilization of the GR activity level was observed only in VP, while under MAP1, it further decreased. DPPH remained relatively stable until the eighth day of storage and after this period, a decrease in this parameter was recorded, reaching the lowest value on day 12 for all types of packaging systems.

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Effects of Different Drying Methods and Storage Time on Free Radical Scavenging Activity and Total Phenolic Content of Cosmos Caudatus

Antioxidants ◽

10.3390/antiox3020358 ◽

2014 ◽

Vol 3 (2) ◽

pp. 358-370 ◽

Cited By ~ 22

Author(s):

Ahmed Mediani ◽

Faridah Abas ◽

Chin Tan ◽

Alfi Khatib

Keyword(s):

Storage Time ◽

Phenolic Content ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Total Phenolic ◽

Drying Methods ◽

Scavenging Activity ◽

Cosmos Caudatus ◽

And Storage

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Therapeutic Effects of Dipterocarpus tuberculatus with High Antioxidative Activity Against UV-Induced Photoaging of NHDF Cells and Nude Mice

Antioxidants ◽

10.3390/antiox10050791 ◽

2021 ◽

Vol 10 (5) ◽

pp. 791

Author(s):

Su Jin Lee ◽

Ji Eun Kim ◽

Yun Ju Choi ◽

Jeong Eun Gong ◽

So Hae Park ◽

...

Keyword(s):

Nude Mice ◽

Dermal Fibroblast ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Inflammasome Activation ◽

Therapeutic Effects ◽

Asiatic Acid ◽

Active Components ◽

Normal Human Dermal Fibroblast ◽

Sod Activity

To investigate the therapeutic effects of methanol extracts of Dipterocarpus tuberculatus Roxb. (MED) against UV-induced photoaging, we assessed for alterations in the antioxidant activity, anti-apoptotic effects, ECM modulation, skin appearances, and anti-inflammatory response in normal human dermal fibroblast (NHDF) cells and nude mice orally treated with MED. High levels of tannin content and high free radical scavenging activity to DPPH were determined in MED, while seven active components, namely, gallic acid, bergenin, ellagic acid, ε-viniferin, asiatic acid, oleanolic acid, and 2α-hydroxyursolic acid, were identified using LC–MS analyses. UV-induced alterations in the NO concentration, SOD activity, and Nrf2 expression were remarkably recovered in MED-treated NHDF cells. Moreover, the decreased number of apoptotic cells and G2/M phase arrest were observed in the UV + MED-treated groups. Similar recoveries were detected for β-galactosidase, MMP-2/9 expression, and intracellular elastase activity. Furthermore, MED treatment induced suppression of the COX-2-induced iNOS mediated pathway, expression of inflammatory cytokines, and inflammasome activation in UV-radiated NHDF cells. The anti-photoaging effects observed in NHDF cells were subsequently evaluated and validated in UV + MED-treated nude mice through skin phenotypes and histopathological structure analyses. Taken together, these results indicate that MED exerts therapeutic effects against UV-induced photoaging and has the potential for future development as a treatment for photoaging.

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Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽

10.3390/molecules26113445 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3445

Author(s):

Olaf K. Horbańczuk ◽

Artur Jóźwik ◽

Jarosław Wyrwisz ◽

Joanna Marchewka ◽

Agnieszka Wierzbicka

Keyword(s):

Storage Time ◽

Modified Atmosphere Packaging ◽

Physical Characteristics ◽

Modified Atmosphere ◽

Packaging System ◽

Initial Ph ◽

Viable Bacteria ◽

L Value ◽

Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

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Effect of blue light treatment on fruit quality, antioxidant enzymes and radical-scavenging activity in strawberry fruit

Scientia Horticulturae ◽

10.1016/j.scienta.2014.06.012 ◽

2014 ◽

Vol 175 ◽

pp. 181-186 ◽

Cited By ~ 37

Author(s):

Feng Xu ◽

Liyu Shi ◽

Wei Chen ◽

Shifeng Cao ◽

Xinguo Su ◽

...

Keyword(s):

Antioxidant Enzymes ◽

Blue Light ◽

Fruit Quality ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Light Treatment ◽

Scavenging Activity ◽

Strawberry Fruit

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The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

Molecules ◽

10.3390/molecules24224128 ◽

2019 ◽

Vol 24 (22) ◽

pp. 4128

Author(s):

Olaf K. Horbańczuk ◽

Małgorzata Moczkowska ◽

Joanna Marchewka ◽

Atanas G. Atanasov ◽

Marcin A. Kurek

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Storage Time ◽

Modified Atmosphere Packaging ◽

Vacuum Packaging ◽

Modified Atmosphere ◽

Refrigerated Storage ◽

High Quality ◽

Significant Deterioration ◽

And Storage

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.

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Set-style yoghurts made from goat milk bases fortified with whey protein concentrates

Journal of Dairy Research ◽

10.1017/s0022029919000499 ◽

2019 ◽

Vol 86 (3) ◽

pp. 361-367 ◽

Cited By ~ 1

Author(s):

Evangelia Zoidou ◽

Sofia Theodorou ◽

Ekaterini Moschopoulou ◽

Lambros Sakkas ◽

Georgios Theodorou ◽

...

Keyword(s):

Whey Protein ◽

Thermophilic Bacteria ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Goat Milk ◽

Storage Period ◽

Whey Protein Concentrate ◽

Scavenging Activity ◽

And Storage ◽

Dpph Radical Scavenging

AbstractThis research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.

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