scholarly journals Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 265
Author(s):  
Sari Mäkinen ◽  
Jarkko Hellström ◽  
Maarit Mäki ◽  
Risto Korpinen ◽  
Pirjo H. Mattila
Keyword(s):  
Lipid Oxidation ◽  
Subcritical Water ◽  
Meat Products ◽  
Sea Buckthorn ◽  
Antioxidant Compounds ◽  
Subcritical Water Extraction ◽  
Plant Materials ◽  
Pork Sausage ◽  
Water Extracts ◽  
Antioxidant Capacities

The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products.

scholarly journals Mineral Composition of Subcritical Water Extracts of Saccorhiza Polyschides, a Brown Seaweed Used as Fertilizer in the North of Portugal

2020 ◽  
Vol 8 (4) ◽  
pp. 244 ◽  
Author(s):  
Cristina Soares ◽  
Jaroslava Švarc-Gajić ◽  
Maria Teresa Oliva-Teles ◽  
Edgar Pinto ◽  
Nataša Nastić ◽  
...  
Keyword(s):  
Organic Matter ◽  
Mineral Composition ◽  
Subcritical Water ◽  
Brown Seaweed ◽  
Total Organic Matter ◽  
Subcritical Water Extraction ◽  
Water Extracts ◽  
The North ◽  
Saccorhiza Polyschides ◽  
Agricultural Applications

The present work aimed at studying Saccorhiza polyschides extracts obtained by subcritical water extraction as a potential source of essential macro and trace elements, aiming for its potential application as a biofertilizer. The mineral composition, as well as sulfate, chlorine and iodine, total organic matter, and total nitrogen content, were determined on the extracts obtained from seaweeds harvested during low tide at the northern Portuguese coast. The selected parameters are important for a biofertilizer. Among the macronutrients, the most abundant was K (15.7 ± 0.2 g/L), followed by Na (5.46 ± 0.11 g/L), S (1.52 ± 0.06 g/L), Ca (1.09 ± 0.11 g/L), and Mg (1.02 ± 0.08 g/L). Several important micronutrients (Zn, B, Cl, P, Mo, V, Se, and I) have also been found in the extracts. The total organic matter was 34.1 ± 0.3 g/L. The extracts present low levels of toxic compounds such as Ni, Cd, and Pb. Considering the composition of the obtained extracts, these can find application in the development of fertilization products. The composition of subcritical water extracts of S. polyschides suggests that they may have important characteristics as a biofertilizer and can be an option in biofortification experiments with essential nutrients. The method can be easily scaled up which makes it attractive for agricultural applications.

scholarly journals Subcritical Water Extraction of Antioxidants from Curculigo latifolia Root

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Nur Athirah Zabidi ◽  
Nur Akmal Ishak ◽  
Muhajir Hamid ◽  
Siti Efliza Ashari
Keyword(s):  
Phenolic Compounds ◽  
Subcritical Water ◽  
Extraction Yield ◽  
Water Extraction ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Root Extract ◽  
Extraction Temperature ◽  
Subcritical Water Extraction ◽  
Trolox Equivalent

This study aims to extract antioxidant compounds from Curculigo latifolia root by subcritical water extraction (SWE). The influence of extraction temperature and time on the antioxidant activity of C. latifolia root extract was investigated in terms of extraction yield, total phenolic content (TPC), total flavonoid content (TFC), 2, 2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The highest extraction yield (36.5%), TPC (92.55 mg GAE/g), TFC (13.26 mg RE/g), and antioxidant activities by ABTS (66.8 mg trolox equivalent/g sample) and DPPH (128.7 mg trolox equivalent/g sample) were detected at 180°C and 30 minutes extraction time. Based on the results, the optimum condition was selected at 180°C and 30 minutes of extraction. The sample was screened by using liquid chromatography-mass spectrometry (LC-MS) analysis where the phenolic compounds detected were structured based on their [M-H]-peak. The detected phenolic compounds were monobenzone, hydroquinone, phloridzin, pomiferin, mundulone, scandenin, and dimethyl caffeic acid. According to these findings, SWE is a promising, environmentally friendly, and efficient technology in the exploitation of natural products for the development of food and nutraceutical commodities.

Subcritical Water Extraction of Antioxidant Compounds from Rosemary Plants

2003 ◽  
Vol 51 (2) ◽  
pp. 375-382 ◽  
Author(s):  
Elena Ibañez ◽  
Alena Kubátová ◽  
F. Javier Señoráns ◽  
Sofia Cavero ◽  
Guillermo Reglero ◽  
...  
Keyword(s):  
Subcritical Water ◽  
Water Extraction ◽  
Antioxidant Compounds ◽  
Subcritical Water Extraction

scholarly journals Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 661 ◽  
Author(s):  
Dea Anton ◽  
Julia Koskar ◽  
Piret Raudsepp ◽  
Kadrin Meremäe ◽  
Tanel Kaart ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Microbial Growth ◽  
Challenge Test ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Growth Potential ◽  
Plant Materials ◽  
Plant Powders ◽  
The Impact

It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.

Research and Development of Functional Additives Based on Plant Materials for Dietary Meat Products

2020 ◽  
Vol 24 (Special Issue 1) ◽  
pp. 719-725
Author(s):  
Aziza Nishanova ◽  
Oisha Alaviya ◽  
Dilfuza Madazizova ◽  
Pastumiya Sharipova ◽  
Sevara Safarova
Keyword(s):  
Research And Development ◽  
Meat Products ◽  
Plant Materials ◽  
Functional Additives

scholarly journals Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1782
Author(s):  
Juan Manuel Tirado-Gallegos ◽  
Paul Baruk Zamudio-Flores ◽  
Miguel Espino-Díaz ◽  
René Salgado-Delgado ◽  
Gilber Vela-Gutiérrez ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Good Alternative ◽  
Quality Attributes ◽  
Vapor Permeability ◽  
Biodegradable Films ◽  
Molecular Weights ◽  
Chitosan Films

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24 to 2.38%). A higher increase in hardness (from 22.32 to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.

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