Substitution of synthetic antioxidant by curcumin microcrystals in mortadella formulations

Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants

This trial investigated how different salts and antioxidants influence cholesterol oxides, microbial profiles, physicochemical properties and organoleptic characteristics of low-fat chicken sausages (CS). CS were formulated with either 2 % NaCl, CS-1; 2 % NaCl +0.02 % butylated hydroxyanisole (BHA), CS-2; 1 % NaCl + 1 % KCl + 0.25 % onionskin extract (OSE), CS-3; 1 % NaCl + 1 % KCl + 0.5 % OSE, CS-4; 1 % NaCl + 1 % K3C6H5O7 + 0.25 % OSE, CS-5 or 1 % NaCl + 1 % K3C6H5O7 + 0.5 % OSE, CS-6, cooked, and refrigerated for 45 d. The Na content in CS-1 and CS-2 (1185 ± 21 mg/100 g) was greater than that in the other CS (640 ± 18 mg/100 g). The 19-hydroxy cholesterol, 7α-hydroxycholesterol, 25-hydroxycholesterol, 5,6β-epoxycholesterol, 7β-hydroxycholesterol and carbonyl content were greater in CS-1 than in the other sausages. The OSE-treated CS group had lower levels of 7β-hydroxycholesterol and 7α-hydroxycholesterol than did the CS-2 group. CS-1 and CS-2 were lighter than the other CS. Malondialdehyde, pH, chemical composition, textural profile, microbial counts, cook loss and sensorial quality were unaffected by additives. The partial replacement of NaCl with KCl and K3C6H5O7, along with the addition of BHA and OSE, decreased the Na and cholesterol oxide contents without affecting the organoleptic qualities of low-fat CS.

Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential

The effects of adding cochineal carmine and annatto dyes in five mortadella formulations made with curcumin microcrystals were compared, and the preference was evaluated and described sensorially. Based on the optimized formulation obtained with color parameters, two formulations were elaborated: curcumin microcrystals and cochineal carmine were added. During 60 days, pH, objective color, water retention capacity, lipid oxidation, and texture profile analyses were performed. The results demonstrate the possibility of excluding sodium erythorbate from formulations containing curcumin microcrystals. There was no significant difference in lipid oxidation between the samples, presenting at the end of 60 days a value of 0.11 mg and 0.10 mg of MDA kg-1 for the two samples, respectively. There were also no significant differences between the two samples or the evaluated storage times, and the average values obtained for pH, WRC, objective color, and TPA were expected for this type of cooked meat sausage. In the presence of curcumin microcrystals, the synthetic antioxidant, sodium erythorbate, can be eliminated from the formulations, as it does not affect the physical-chemical parameters studied, such as pH, water retention capacity, color objective, and texture profile.

Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle

The rising interest in healthier meat options prompted the exploration of alternatives to traditional pork-based products, incorporating meat from different livestock species, feeding regimens, and functional ingredients. This study investigates the production of healthier meat products by examining the physicochemical traits, fatty acid profile, and sensory properties of mortadella made with Cinisara meat of four young bulls and four adult cows, and four females of the Nebrodi Black Pig. All the animals were fed principally on natural resources. Nutritional analysis revealed different levels of moisture, protein, fat, and ash in raw materials, with pistachios contributing to a healthy fatty acid profile rich in monounsaturated and polyunsaturated fatty acids. Formulations using cow meat exhibited higher fat content and caloric value, resulting in sensory attributes such as more intense color, improved fat cube adhesion, and pronounced odors compared to young bull and control mortadella. Fatty acid analysis demonstrated distinctive profiles influenced by the meat type used and, as expected, bovine products showed higher contents of rumenic and other conjugated linoleic acids. Pork mortadella displayed greater ω6 and ω3 values, with a healthier ω6/ω3 ratio comparable to those found in cow products. Young bull mortadella showed the worse atherogenic and thrombogenic indices. The findings underscore the impact of raw materials on the nutritional and sensory attributes of mortadella, emphasizing the necessity for interventions to enhance fatty acid composition in processed meat products.

Recoverable and degradable carboxymethyl chitosan polyelectrolyte hydrogel film for ultra stable encapsulation of curcumin

Hydrogels have shown great potential for application in food science due to their diverse functionalities. However, most hydrogels inevitably contain toxic chemical cross-linking agent residues, posing serious food safety concerns. In this paper, a curcumin/sodium alginate/carboxymethyl chitosan hydrogels (CSCH) were prepared by self-assembly of two oppositely charged polysaccharides, carboxymethyl chitosan and sodium alginate, to form a three-dimensional network encapsulating curcumin for extending food shelf life. The network structure of the CSCH film confirmed by FTIR, XRD, and XPS was mainly formed by electrostatic interactions. The chemical stability of CSCH network encapsulated curcumin was 4.2 times greater than that of free curcumin, with excellent gas barrier, antimicrobial, antioxidant, and biosafety properties. It was found that CSCH films reduced dehydration, prevented nutrient loss, inhibited microbial growth, and lowered the respiration rate, which effectively maintained the quality of mango and prolonged its shelf-life up to 11 days. Notably, CSCH films possessed the properties of rapid recycling (10 mins) and biodegradability (53 days). This polysaccharide-based hydrogel film provides a viable strategy for the development of green and sustainable food packaging.

Testing the Feasibility and Dietary Impact of Macaroni Fortified with Green Tea and Turmeric Curcumin Extract in Diabetic Rats

Macaroni is a commercially available Italian food product that is popular among consumers around the world. The supplementation of green tea extract (GTE) and turmeric curcumin extract (TCE) in macaroni may serve as promising and beneficial bioactive ingredients. We aimed to produce functional macaroni, assess the degree of consumer satisfaction and study the antidiabetic activity in diabetic rats. In this study, macaroni was fortified with GTE, TCE and a mixture of GTE and TCE ratio of 1:1, w/w (GTE/TCE). The resulting products were then analyzed in terms of their chemical compositions, while the degree of consumer satisfaction was monitored and the hypoglycemic and hypolipidemic effects in streptozotocin (STZ)-rats were investigated. GTE/TCE-M exhibited the strongest antioxidant activity (p < 0.05), while phenolics were most abundant in GTE-M. The overall preference for GTE-M, TCE-M and GTE/TCE-M were within ranges of 4.7-5.1, 5.9-6.7 and 6.2-8.2, respectively, in the nine-point hedonic scale. Consumption of these three preparations of macaroni (30 and 300 mg/kg each) neither decreased nor exacerbated increasing blood glucose levels in diabetic rats, while GTE-M (30 mg/kg) tended to lower increased serum triglyceride and cholesterol levels. In conclusion, GTE/TCE-M containing high amounts of bioactive EGCG and curcumin exerted the strongest degree of antioxidant activity and received the highest level of acceptance. Importantly, consumption of GTE-M tentatively ameliorated serum lipid abnormalities in diabetic STZ-induced rats by inhibiting lipase digestion and lipid absorption. Herein, we are proposing that GTE-fortified macaroni is a functional food that can mitigate certain metabolic syndromes.

Comparison of Antioxidant Properties and Metabolite Profiling of Acer pseudoplatanus Leaves of Different Colors

Acer pseudoplatanus (maple) is a widely grown ornamental plant. In addition to its ornamental and ecological value, it also has potentially high economic value. It is a rich source of polyphenols and exhibits antioxidant activity. However, the relationship between polyphenol content and antioxidant activity in maple leaves of different colors (green, yellow, and red) has not yet been investigated. In this study, the total polyphenol (TP), total flavonoid (TFlav), tannin (TET), chlorophyll a and b (Chl a and b), total anthocyanin (TAN), and total carotene (TAC) contents in maple leaves of different colors were evaluated. Their antioxidant activities were determined based on the inhibition of lipid oxidation, DPPH scavenging, ferric ion-reducing antioxidant power, and iron-chelating abilities. The concentrations of TP, TET, TFlav, TAN, and TAC in red maple leaves were higher than those in green and yellow maple leaves. In addition, red maple leaves showed a higher antioxidant effect than the leaves of the other two colors. We observed that antioxidant activity was positively correlated with TP, TFlav, and TAN and negatively correlated with Chl a and b. Finally, we analyzed the metabolites of the different colored (i.e., green, yellow, and red) maple leaves using gas chromatography/mass spectrometry (GC/MS) and found that the metabolite profile significantly varied between the different colors. These results suggest that red leaves are a good source of polyphenols and antioxidants and have potential use in the development of functional foods and medicinal applications.

Recent advances in the application of nanotechnology to create antioxidant active food packaging materials

Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.

Curcumin Improves Human Umbilical Cord-Derived Mesenchymal Stem Cell Survival via ERK1/2 Signaling and Promotes Motor Outcomes After Spinal Cord Injury

Human umbilical cord-derived mesenchymal stem cell (hUC-MSC) transplantation is thought to be a promising strategy for treating spinal cord injury (SCI). However, the low survival rate of transplanted hUC-MSCs limits their clinical application in cell replacement therapy. Curcumin can suppress inflammation after SCI; however, it remains unknown whether curcumin can modulate the survival of transplanted hUC-MSCs. In this study, to investigate whether curcumin could strengthen the therapeutic effects of hUC-MSC transplantation on SCI, we induced hUC-MSC apoptosis with TNF-α, transplanted hUC-MSC into SCI rats, and assessed the antiapoptotic effect and mechanism of curcumin. LDH release analysis and flow cytometry demonstrated that TNF-α led to hUC-MSC apoptosis and that curcumin increased the hUC-MSC survival rate in a dose-dependent manner. In addition, we showed that the phosphorylation levels of ERK1/2, JNK, and P38 were upregulated in apoptotic hUC-MSCs, while curcumin increased the phosphorylation of ERK1/2 but did not activate JNK or P38, and these effects were reversed by the p42/44 antagonist U0126. Furthermore, we found that the motor function scores and number of surviving HNA-positive cells were significantly increased after curcumin and hUC-MSC transplantation therapy 8 weeks post-SCI, while U0126 markedly attenuated these effects. These data confirmed that curcumin suppressed hUC-MSC apoptosis through the ERK1/2 signaling pathway and that combined curcumin and hUC-MSC treatment improved motor function in rats after SCI. The current research provides a strong basis for hUC-MSC replacement therapy in conjunction with curcumin in the treatment and management of SCI in humans.

The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.