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Florowska A, Florowski T, Kruszewski B, Janiszewska-Turak E, Bykowska W, Ksibi N. Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties. Foods 2023; 12:4154. [PMID: 38002211 PMCID: PMC10670224 DOI: 10.3390/foods12224154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/11/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
The aim of the study was to compare the properties of inulin hydrogels obtained with different methods, e.g., the traditional-thermal method and new, non-thermal methods, used in food production, like ultrasonic, high-pressure homogenization (HPH), and high hydrostatic pressures (HHPs). It was found that each of the compared induction methods allowed for obtaining inulin hydrogels. However, the use of non-thermal induction methods allows for obtaining a gel structure faster than in the case of thermal induction. In addition, hydrogels obtained with new, non-thermal methods differ from gels obtained with thermal treatment. They were characterized by higher stability (from 1.7 percent point-of-stability parameters for HHP 150 MPa to 18.8 for HPH II cycles) and in most cases, by improved microrheological properties-lower solid-liquid balance toward the solid phase, increased elasticity and viscosity indexes, and lowering the flow index. The gels obtained with the new, non-thermal method were also characterized by a more delicate structure, including lower firmness (the differences between thermal and non-thermal inductions were from 0.73 N for HHP at 500 MPa to 2.39 N for HHP at 150 MPa) and spreadability (the differences between thermal and non-thermal inductions were from 7.60 Ns for HHP at 500 MPa to 15.08 Ns for HHP at 150 MPa). The color of ultrasound-induced inulin gels, regarding the HPH and HHP technique, was darker (the differences in the L* parameter between thermal and non-thermal inductions were from 1.92 for HHP at 500 MPa to 4.37 for 10 min ultrasounds) and with a lower a* color parameter (the differences in the a* parameter between thermal and non-thermal inductions were from 0.16 for HHP at 500 MPa to 0.39 for HPH II cycles) and b* color parameter (the differences in the b* parameter between thermal and non-thermal inductions were from 1.69 for 5 min ultrasounds to 2.68 for HPH II cycles). It was also found that among the compared induction methods, the high-pressure technique has the greatest potential for modifying the properties of the created inulin hydrogels. Thanks to its application, depending on the amount of applied pressure, it was possible to obtain gels with very different characteristics, both delicate (i.e., soft and spreadable), using HHP at 150 MPa, and hard, using HHP at 500 MPa, the closest in characteristics to gels induced with the thermal method. This may allow the properties of hydrogels to be matched to the characteristics of the food matrix being created.
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Affiliation(s)
- Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (B.K.); (W.B.)
| | - Tomasz Florowski
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (B.K.); (W.B.)
| | - Bartosz Kruszewski
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (B.K.); (W.B.)
| | - Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland;
| | - Weronika Bykowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (B.K.); (W.B.)
| | - Nour Ksibi
- Faculty of Sciences of Tunis, Tunis El Manar University, El Manar Tunis 2092, Tunisia
- Laboratory of Aromatic and Medicinal Plants (LPAM), Centre of Biotechnology of Borj Cedria, BP. 901, Hammam-Lif 2050, Tunisia
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Feiden T, Valduga E, Zeni J, Steffens J. Bioactive Compounds from Artichoke and Application Potential. Food Technol Biotechnol 2023; 61:312-327. [PMID: 38022879 PMCID: PMC10666951 DOI: 10.17113/ftb.61.03.23.8038] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Accepted: 07/12/2023] [Indexed: 12/01/2023] Open
Abstract
Cynara cardunculus L. var. scolymus, known as the artichoke, originated in the Mediterranean region and is now cultivated in several countries. The artichoke has leaves, a stem, and a head, also called a floral capitulum, covered with green and pointed bracts. It is rich in polyphenols, flavonoids, anthocyanins, phenolic compounds, inulin, coumarins, terpenes, dietary fibre, enzymes, polysaccharides, minerals and vitamins, and therefore has a wide range of uses, including in the food industry, medicine and biofuels. Several studies have shown that artichokes have properties such as antioxidant, anti-inflammatory, antimicrobial, anticancer, hypocholesterolaemic, anti-HIV, cardioprotective, hepatoprotective and lipid-lowering effects. The aim of this study is to provide a literature review on the phytochemical composition, bioactivity and applications, focusing on the methods of extraction, purification and concentration of enzymes present in artichoke.
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Affiliation(s)
- Thais Feiden
- Food Engineering Department, Universidade Regional Integrada do Alto Uruguai e das Missões (URI), Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Eunice Valduga
- Food Engineering Department, Universidade Regional Integrada do Alto Uruguai e das Missões (URI), Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Jamile Zeni
- Food Engineering Department, Universidade Regional Integrada do Alto Uruguai e das Missões (URI), Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Juliana Steffens
- Food Engineering Department, Universidade Regional Integrada do Alto Uruguai e das Missões (URI), Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
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Du M, Cheng X, Qian L, Huo A, Chen J, Sun Y. Extraction, Physicochemical Properties, Functional Activities and Applications of Inulin Polysaccharide: a Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:243-252. [PMID: 37097509 DOI: 10.1007/s11130-023-01066-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/12/2023] [Indexed: 06/19/2023]
Abstract
Inulin is a naturally soluble dietary fiber that is widely distributed and primarily derived from plants. As a reserve biopolysaccharide in plants, inulin is considered an indigestible carbohydrate of fructan because of its unique β-(2,1)-glycosidic bond structure. Numerous recent animal and human experimental studies have shown that functional inulin possesses multiple bioactivities, including immunomodulatory, antioxidant, antitumor, hepatoprotective, hypoglycemic, and gastrointestinal protective activities. Due to its increasing popularity, people tend to consume foods containing inulin. Moreover, inulin holds promise as a bioactive compound for use in the development of various food products. Therefore, this paper provides a detailed review of the extraction method, physicochemical properties, functional activity, and application development of inulin polysaccharides, to provide a theoretical foundation for further advancements in the fields of preparation and application of functional foods.
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Affiliation(s)
- Mengxiang Du
- College of Agriculture, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Xueyan Cheng
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Lijuan Qian
- College of Agriculture, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Ayue Huo
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Jia Chen
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Yujun Sun
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China.
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Wang Y, Salonen A, Jian C. Can prebiotics help tackle the childhood obesity epidemic? Front Endocrinol (Lausanne) 2023; 14:1178155. [PMID: 37305030 PMCID: PMC10253620 DOI: 10.3389/fendo.2023.1178155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 05/10/2023] [Indexed: 06/13/2023] Open
Abstract
Globally, excess weight during childhood and adolescence has become a public health crisis with limited treatment options. Emerging evidence suggesting the involvement of gut microbial dysbiosis in obesity instills hope that targeting the gut microbiota could help prevent or treat obesity. In pre-clinical models and adults, prebiotic consumption has been shown to reduce adiposity partially via restoring symbiosis. However, there is a dearth of clinical research into its potential metabolic benefits in the pediatric population. Here, we provide a succinct overview of the common characteristics of the gut microbiota in childhood obesity and mechanisms of action of prebiotics conferring metabolic benefits. We then summarize available clinical trials in children with overweight or obesity investigating the effects of prebiotics on weight management. This review highlights several controversial aspects in the microbiota-dependent mechanisms by which prebiotics are thought to affect host metabolism that warrant future investigation in order to design efficacious interventions for pediatric obesity.
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Affiliation(s)
- Yaqin Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan, China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Anne Salonen
- Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland
| | - Ching Jian
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
- Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland
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Sherpa K, Priyadarshini MB, Mehta NK, Waikhom G, Surasani VKR, Tenali DR, Vaishnav A, Sharma S, Debbarma S. Blue agave inulin-soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion-type sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37005347 DOI: 10.1002/jsfa.12594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND The aim of the work was to investigate the influence of supplementing pangasius mince-based emulsion sausages with blue agave-derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability. RESULTS The cooking yield of T-2, T-3, and T-4 sausages (96-97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T-2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T-1, T-2, T-3, and T-4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased. CONCLUSION The sausages incorporated with the 2% and 3% blue agave plant-derived inulin (T-2 and T-3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant-derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion-type pangasius sausage. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Kusang Sherpa
- Department of Fish Processing Technology and Engineering, College of Fisheries, West Tripura, India
| | | | - Naresh Kumar Mehta
- Department of Fish Processing Technology and Engineering, College of Fisheries, West Tripura, India
| | | | | | | | - Anand Vaishnav
- Department of Fish Processing Technology and Engineering, College of Fisheries, West Tripura, India
| | - Sanjeev Sharma
- Department of Fish Processing Technology and Engineering, College of Fisheries, West Tripura, India
| | - Sourabh Debbarma
- Department of Aquatic Health & Environment, College of Fisheries, West Tripura, India
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Asparagus Fructans as Emerging Prebiotics. Foods 2022; 12:foods12010081. [PMID: 36613297 PMCID: PMC9818401 DOI: 10.3390/foods12010081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/16/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Commercial fructans (inulin and oligofructose) are generally obtained from crops such as chicory, Jerusalem artichoke or agave. However, there are agricultural by-products, namely asparagus roots, which could be considered potential sources of fructans. In this work, the fructans extracted from asparagus roots and three commercial ones from chicory and agave were studied in order to compare their composition, physicochemical characteristics, and potential health effects. Asparagus fructans had similar chemical composition to the others, especially in moisture, simple sugars and total fructan contents. However, its contents of ash, protein and phenolic compounds were higher. FTIR analysis confirmed these differences in composition. Orafti®GR showed the highest degree of polymerization (DP) of up to 40, with asparagus fructans (up to 25) falling between Orafti®GR and the others (DP 10-11). Although asparagus fructan powder had a lower fructan content and lower DP than Orafti®GR, its viscosity was higher, probably due to the presence of proteins. The existence of phenolic compounds lent antioxidant activity to asparagus fructans. The prebiotic activity in vitro of the four samples was similar and, in preliminary assays, asparagus fructan extract presented health effects related to infertility and diabetes diseases. All these characteristics confer a great potential for asparagus fructans to be included in the prebiotics market.
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Rugji J, Dinçoğlu AH. Biocontrol of Listeria monocytogenes by Bacillus coagulans GBI-30, 6086 in a synbiotic white brined cheese: An In Vitro model study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions. Foods 2022; 11:foods11081066. [PMID: 35454653 PMCID: PMC9032291 DOI: 10.3390/foods11081066] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 03/06/2022] [Accepted: 03/10/2022] [Indexed: 12/11/2022] Open
Abstract
Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.
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9
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Sangaré M, Karoui R. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Crit Rev Food Sci Nutr 2022; 63:8136-8160. [PMID: 35333686 DOI: 10.1080/10408398.2022.2053059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sausages are among the most vulnerable and perishable products, although those products are an important source of essential nutrients for human organisms. The evaluation of the quality of sausages becomes more and more required by consumers, producers, and authorities to thwarter falsification. Numerous analytical techniques including chemical, sensory, chromatography, and so on, are employed for the determination of the quality and authenticity of sausages. These methods are expensive and time consuming, and are often sensitive to significant sources of variation. Therefore, rapid analytical techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others were considered helpful tools in this domain. This review will identify current gaps related to different analytical techniques in assessing and monitoring the quality of sausages and discuss the drawbacks of existing analytical methods regarding the quality and authenticity of sausages from 2015 up to now.
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Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
- Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, ISSMV/Dalaba, Guinée
- Univ. Gamal Abdel Nasser de Conakry, Guinée, Uganc, Guinée
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France
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Moirangthem S, Laskar SK, Das A, Upadhyay S, Hazarika RA, Mahanta JD, Sangtam HM. Effect of incorporation of soy protein isolate and Inulin on quality characteristics and shelf-life of low–fat Duck meat sausages. Anim Biosci 2022; 35:1250-1257. [PMID: 35240023 PMCID: PMC9262725 DOI: 10.5713/ab.21.0530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Accepted: 02/15/2022] [Indexed: 11/27/2022] Open
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Jayarathna GN, Jayasena DD, Mudannayake DC. Garlic inulin as a fat replacer in vegetable fat incorporated low-fat
chicken sausages. Food Sci Anim Resour 2022; 42:295-312. [PMID: 35310567 PMCID: PMC8907788 DOI: 10.5851/kosfa.2022.e5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 11/29/2022] Open
Abstract
Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a
fat replacer in various foods. This study examined the effect of replacing
vegetable oil with garlic inulin on the quality traits of chicken sausages.
Water-based inulin gels were prepared using garlic inulin or commercial inulin
to imitate fats in chicken sausages. Chicken sausages were prepared separately
replacing vegetable oil with water-based inulin gels to reach final inulin
percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w)
vegetable oil with no inulin. The physicochemical properties and thiobarbituric
acid reactive substance (TBARS) value of prepared sausages were analyzed over
28-d frozen storage. Sausages with 2% garlic inulin recorded higher
flavour and overall acceptability scores (p<0.05). Ash, moisture, and
protein contents of the sausages were increased with increasing levels of inulin
while fat content was reduced from 13.67% (control) to
4.47%–4.85% (p<0.05) in 3%
inulin-incorporated products. Sausages incorporated with 2% inulin had
lower lightness (L*) values than the control (p<0.05). Water holding
capacity (WHC) was similar (p>0.05) among the samples. During storage L*
value, pH, and WHC decreased while redness (a*) and yellowness (b*) values
increased in all the samples. In addition, TBARS values were increased during
the storage in all samples within the acceptable limits. In conclusion, garlic
inulin can be used successfully as a fat substitute in sausages without altering
meat quality parameters.
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Affiliation(s)
| | | | - Deshani Chirajeevi Mudannayake
- Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri
Lanka
- Corresponding author : Deshani
Chirajeevi Mudannayake, Department of Animal Science, Uva Wellassa University,
Badulla 90000, Sri Lanka, Tel: +94-55-2226580, Fax:
+94-55-2226672, E-mail:
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Illippangama AU, Jayasena DD, Jo C, Mudannayake DC. Inulin as a functional ingredient and their applications in meat products. Carbohydr Polym 2022; 275:118706. [PMID: 34742431 DOI: 10.1016/j.carbpol.2021.118706] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/07/2021] [Accepted: 09/23/2021] [Indexed: 12/27/2022]
Abstract
Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found in selected plants including chicory, garlic, onion, leeks and asparagus. Due to increasing popularity of inulin and rising awareness toward its low calorie value and prebiotic related health implications, consumers are becoming more conscious on consuming inulin incorporated foods. In this review, the scientific studies published in recent years regarding potential applications of inulin in meat products; and their effects on physicochemical and sensory properties, and health implications are discussed. Meat based functional foods with inulin can lead to enhance digestive health by reducing the risk of diseases like constipation, irritable bowel syndrome, inflammatory bowel disease and colorectal cancer. Inulin can be an interesting prebiotic ingredient in healthier meat formulations, apart from being a fat replacer and dietary fiber enhancer.
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Affiliation(s)
| | - Dinesh D Jayasena
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, South Korea
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The effect of β-glucan and inulin on the reduction of aflatoxin B 1 level and assessment of textural and sensory properties in chicken sausages. Curr Res Food Sci 2021; 4:765-772. [PMID: 34766007 PMCID: PMC8569632 DOI: 10.1016/j.crfs.2021.10.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/18/2021] [Accepted: 10/18/2021] [Indexed: 12/03/2022] Open
Abstract
In recent years, people have a tendency to consume ready-made foods such as sausages. Therefore, the use of quality raw materials in these products is very important because these compounds may be contaminated with aflatoxin B1 (AFB1). Various biological and natural methods have been introduced to reduce aflatoxins in food products. The aim of the present study was to reduce AFB1 levels. So, β-glucan (βG) and Inulin (IN) were used in different ratios (1: 2%, 2: 1%, 1.5: 1.5%, 0: 3, 3: 0%) in chicken sausages. AFB1 levels were measured by High Performance Liquid Chromatography (HPLC) in a period of 1–45 days. Then, texture and sensory properties were examined. After 45 days, AFB1 levels were decreased in all samples, and the highest level of reduction (73.7%) was observed in samples with 5 μg/kg AFB1 and 3% βG. Texture analysis showed that all the evaluated features complied with the standard. The hardness of chicken sausage with addition of IN (3%) (3.162N) was close to that of the control (2.99N). None of the products were significantly different from the control sample in terms of sensory properties. Therefore, βG and IN are effective in reducing AFB1, and the produced sausages can be acceptable for marketing and be offered for consumption. Aflatoxin B1 levels were assessed by adding β-glucan and inulin. Texture and sensory characteristics were investigated. Aflatoxin B1 levels were reduced in all samples. The impact of β-glucan on the reduction of aflatoxin B1 was more than that of inulin. The textural and sensory characteristics of the sausage samples were acceptable.
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Jouki M, Shakouri MJ, Khazaei N. Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01116-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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15
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Karwowska M, Stadnik J, Stasiak DM, Wójciak K, Lorenzo JM. Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15060] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Karolina Wójciak
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Rúa Galicia No 4 Parque Tecnológico de Galicia San Cibrao das Viñas Ourense 32900 Spain
- Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense 32004 Spain
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16
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Baéza E. Characteristics of processed poultry products. WORLD POULTRY SCI J 2020. [DOI: 10.1080/00439339.2020.1834340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ferjančič B, Kugler S, Korošec M, Polak T, Bertoncelj J. Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14808] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Blaž Ferjančič
- Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
| | - Saša Kugler
- Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
| | - Mojca Korošec
- Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
| | - Tomaž Polak
- Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
| | - Jasna Bertoncelj
- Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
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Utama DT, Jeong HS, Kim J, Barido FH, Lee SK. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer. Poult Sci 2019; 98:3059-3066. [PMID: 30877751 DOI: 10.3382/ps/pez105] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Accepted: 02/25/2019] [Indexed: 01/06/2023] Open
Abstract
The potential use of an oil in water (o/w) emulsion made from perilla and canola oil in chicken sausage as an animal fat replacer was assessed. The (o/w) emulsion was made from 50% (wt/wt) perilla-canola oil mixture in a 30:70 ratio, 3.20% (wt/wt) polyglycerol polyricinoleate, 4.48% (wt/wt) soy protein isolate, 14% (wt/wt) inulin, and 28.32% (wt/wt) water. The sausages were manufactured with 60% (wt/wt) ground chicken breast, 20% (wt/wt) fat (beef tallow as a control), and 20% (wt/wt) ice water. Full replacement of animal fat with a perilla-canola oil (o/w) emulsion reduced the fat content and estimated calories but increased the moisture, protein, ash, and carbohydrate content. The proportion of α-linolenic acid (C18:3n3) was increased when animal fat was replaced with either a perilla-canola oil mixture or pre-emulsified perilla-canola oil, resulting in a lower n6 to n3 polyunsaturated fatty acid ratio than the control. The perilla-canola oil (o/w) emulsion improved emulsion stability and minimized cooking loss during sausage manufacturing. Higher L* value (lightness) and whiteness were observed in the sausages formulated with the perilla-canola oil mixture, followed by the pre-emulsified perilla-canola oil and the control. The perilla-canola oil (o/w) emulsion also increased the hardness but maintained an acceptable appearance, flavor, and overall impression similar to the control. The shelf life could be extended by vacuum packing and storing the cooked sausages formulated with a perilla-canola oil (o/w) emulsion for 30 D at 2 ± 1°C. Pre-emulsified perilla-canola oil could be used to replace animal fat in reduced-fat chicken sausage manufacture.
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Affiliation(s)
- Dicky Tri Utama
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hae Seong Jeong
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Juntae Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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Schnettler B, Ares G, Sepúlveda N, Bravo S, Villalobos B, Hueche C, Adasme-Berríos C. How do consumers perceive reformulated foods after the implementation of nutritional warnings? Case study with frankfurters in Chile. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.01.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abstract
Purpose
The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products.
Design/methodology/approach
Several studies on the physiochemical, textural and sensorial effects of inulin incorporated in meat and poultry products as fat replacer and texture modifier were reviewed.
Findings
Inulin is a plant-derived carbohydrate composed of fructose units and glucosyl moieties at the end of the chain that exhibits unique nutritional and technological benefits. Among its main healthy characteristics, it has been reported to reduce the risk of colon cancer, arteriosclerosis, osteoporosis, diabetes and obesity, to maintain low levels of triglycerides and cholesterol in serum and stimulate the immune system. As a functional food ingredient, it can be used in various foods as a fat replacer, improves water-holding capacity and emulsion stability, as well as modifying the texture and viscosity of foods. Incorporation of inulin into meat and poultry products can be beneficial in producing low-fat products with desirable texture and sensory attributes.
Originality/value
There are limited reviews regarding the application of inulin in meat and poultry products. In this review, chemical composition and physicochemical properties of inulin, its health effects and various effects of inulin incorporation into meat and poultry products including, physicochemical, textural and sensory characteristics of these products are discussed.
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