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Aswathy VP, Bains A, Sridhar K, Chawla P, Sharma M, Ali N, Malik A, Goksen G. Nano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production. Int J Biol Macromol 2024; 267:131431. [PMID: 38593896 DOI: 10.1016/j.ijbiomac.2024.131431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 02/25/2024] [Accepted: 04/04/2024] [Indexed: 04/11/2024]
Abstract
In recent years, there increment demand for healthier food options that can replace high-fat ingredients in bakery products without compromising their taste and texture. This research was focused on a formulation study of the blend of nano polysaccharides derived from aloe vera and guar gum at various concentrations. This study selected the blend concentration of 1 % aloe vera mucilage (AM) and 1 % guar gum (GG) due to its optimal gelling properties. Different magnetic stirring time durations were employed to formulate AGB (aloe vera guar gum blend). The particle size of AGB revealed the lowest nanoparticle size (761.03 ± 62 nm) with a stirring time of 4 h. The FTIR analysis found the presence of monomer sugars in AGB nano polysaccharide powder such as mannose, arabinose, and glucose. The thermogram results displayed an endothermic peak for all samples with a glass transition temperature (Tg) between 16 and 50 °C. The SEM image of the AGB indicated uniform spherical particles. The AGB powder exhibited good functional properties. The antimicrobial activity of AGB powder against Staphylococcus aureus, Escherichia coli, and Candida albicans was 22.32 ± 0.02, 21.56 ± 0.02, and 19.33 ± 0.33 mm, respectively. Furthermore, the effects of different levels of vegetable fat replacement with AGB powder on cake sensory properties, thermal stability, and texture characteristics were also examined. Notably, the cake containing a 50 % substitution of vegetable fat with AGB (C50) supplied desirable physicochemical, textural, and sensory properties. These results can provide advantages for the development of fat replacers in bakery products.
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Affiliation(s)
- V P Aswathy
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India.
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
| | - Nemat Ali
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Abdul Malik
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
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Palaniyappan S, Sridhar A, Arumugam M, Ramasamy T. Bioactive Analysis of Antibacterial Efficacy and Antioxidant Potential of Aloe barbadensis Miller Leaf Extracts and Exploration of Secondary Metabolites Using GC-MS Profiling. Appl Biochem Biotechnol 2024; 196:729-773. [PMID: 37184725 DOI: 10.1007/s12010-023-04565-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/26/2023] [Indexed: 05/16/2023]
Abstract
Aloe barbadensis Miller (ABM) is a traditional medicinal plant all over the world. Numerous studies were conducted to exhibit its medicinal properties and most of them were concentrated on its metabolites against human pathogens. The current research work evaluates the attributes of different polar-based extracts (ethanol, methanol, ethyl acetate, acetone, hexane, and petroleum ether) of dried Aloe barbadensis leaf (ABL) to investigate its phytochemical constituents, antioxidant potential (DPPH, ABTS), phenolic, tannin, flavonoid contents, identification of bioactive compounds, and functional groups by gas chromatography-mass spectrometry (GC-MS) and fourier transform infrared spectroscopy (FT-IR) respectively, and comparing antibacterial efficacy against human pathogens, aquatic bacterial pathogens, and zoonotic bacteria associated with fish and human. The present results showed that the methanolic extract of ABL showed higher antioxidant activity (DPPH-59.73 ± 2.01%; ABTS-74.1 ± 1.29%), total phenolic (10.660 ± 1.242 mg GAE/g), tannin (7.158 ± 0.668 mg TAE/g), and flavonoid content (49.545 ± 1.928 µg QE/g) than that of other solvent extracts. Non-polar solvents hexane and petroleum ether exhibited lesser activity among the extracts. In the case of antibacterial activity, higher inhibition zone was recorded in methanol extract of ABL (25.00 ± 0.70 mm) against Aeromonas salmonicida. Variations in antibacterial activity were observed depending on solvents and extracts. In the current study, polar solvents revealed higher antibacterial activity when compared to the non-polar and the mid-polar solvents. Diverse crucial bioactive compounds were detected in GC-MS analysis. The vital compounds were hexadecanoic acid (30.69%) and 2-pentanone, 4-hydroxy-4-methyl (23.77%) which are responsible for higher antioxidant and antibacterial activity. Similar functional groups were identified in all the solvent extracts of ABL with slight variations in the FT-IR analysis. Polar-based solvent extraction influenced the elution of phytocompounds more than that of the other solvents used in this study. The obtained results suggested that the ABM could be an excellent source for antioxidant and antibacterial activities and can also serve as a potential source of effective bioactive compounds to combat human as well as aquatic pathogens.
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Affiliation(s)
- Sivagaami Palaniyappan
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli, 620 024, Tamil Nadu, India
| | - Arun Sridhar
- Immunology-Vaccinology, Department of Infectious and Parasitic Diseases, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, 4000, Liège, Belgium
| | - Manikandan Arumugam
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli, 620 024, Tamil Nadu, India
| | - Thirumurugan Ramasamy
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli, 620 024, Tamil Nadu, India.
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Mishra BP, Mishra J, Paital B, Rath PK, Jena MK, Reddy BVV, Pati PK, Panda SK, Sahoo DK. Properties and physiological effects of dietary fiber-enriched meat products: a review. Front Nutr 2023; 10:1275341. [PMID: 38099188 PMCID: PMC10720595 DOI: 10.3389/fnut.2023.1275341] [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: 08/10/2023] [Accepted: 11/06/2023] [Indexed: 12/17/2023] Open
Abstract
Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides. Dietary fibers are basically obtained from various cereals, legumes, fruits, vegetables, and their by-products and have numerous nutritional, functional, and health-benefiting properties. So, these fibers can be added to meat products to enhance their physicochemical properties, chemical composition, textural properties, and organoleptic qualities, as well as biological activities in controlling various lifestyle ailments such as obesity, certain cancers, type-II diabetes, cardiovascular diseases, and bowel disorders. These dietary fibers can also be used in meat products as an efficient extender/binder/filler to reduce the cost of production by increasing the cooking yield as well as by reducing the lean meat content and also as a fat replacer to minimize unhealthy fat content in the developed meat products. So, growing interest has been observed among meat processors, researchers, and scientists in exploring various new sources of dietary fibers for developing dietary fiber-enriched meat products in recent years. In the present review, various novel sources of dietary fibers, their physiological effects, their use in meat products, and their impact on various physicochemical, functional, and sensory attributes have been focused.
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Affiliation(s)
- Bidyut Prava Mishra
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | | | - Biswaranjan Paital
- Redox Regulation Laboratory, Department of Zoology, College of Basic Science and Humanities, Odisha University of Agriculture and Technology, Bhubaneswar, India
| | - Prasana Kumar Rath
- Department of Veterinary Pathology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Manoj Kumar Jena
- Department of Biotechnology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - B. V. Vivekananda Reddy
- Department of Livestock Products Technology, NTR College of Veterinary Science, Gannavaram, India
| | - Prasad Kumar Pati
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Susen Kumar Panda
- College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Dipak Kumar Sahoo
- Department of Veterinary Clinical Sciences, College of Veterinary Medicine, Iowa State University, Ames, IA, United States
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Dr S, Zaman MM, Farooq Z, Hafeez A, Sajid MW, Tariq MR, Ali SW, Ali S, Shafiq M, Iftikhar M, Safdar W, Ali U, Kanwal M, Umer Z, Basharat Z. Supplementation of PUFA extracted from microalgae for the development of chicken patties. PeerJ 2023; 11:e15355. [PMID: 37250722 PMCID: PMC10224672 DOI: 10.7717/peerj.15355] [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: 01/24/2023] [Accepted: 04/14/2023] [Indexed: 05/31/2023] Open
Abstract
In recent years, there has been a growing interest in development of a diverse range of foods that are enriched with omega-3 fatty acids. It is widely recognized that through dietary interventions, the lipid fraction of food can be modified to enhance its nutritional content. This study is aimed to develop chicken patties enriched with poly unstaurated fatty acids (PUFAs) extracted from microalgae aurintricarboxylic acid (ATA) concentration of 0% (T0), 1% (T1), 2% (T2), and 3% (T3). All treatments were stored at -18 °C for one month and analysed at an interval of 0, 10, 20, and 30 days to assess the effect of PUFAs supplementation on physicochemical, oxidative, microbiological and organoleptic properties of chicken patties. The results revealed that moisture content was significantly increased during the storage; the maximum moisture was observed in T0 (67.25% ± 0.03) on day 0, while the minimun was found in T3 (64.69% ± 0.04) on day 30. Supplemenatation of PUFAs in chicken patties significantly enhanced the fat content of the product the highest fat content was observed for T3 (9.7% ± 0.06. An increase in PUFAs concentration led to a significant increase in thiobarbituric acid reactive substances (TBARS). TBARS were increased from 1.22 ± 0.43 at 0 days to 1.48 ± 0.39 at 30 days of storage. The PUFAs incorporation negatively effected sensory acceptance of the product ranging from (8.41 ± 0.17 to 7.28 ± 0.12). However, the sensory scores were in acceptable range for supplemented patties as compared to control sample. Treatment T3 depicted the highest nutritional content. The sensory and physiochemical analysis of supplemented patties suggested that PUFAs extracted from microalgae can be used as a functional ingredient in the preparation various meat products particularly chicken meta patties. However, antioxidants should be added to to prevent lipid oxidation in the product.
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Affiliation(s)
- Sidra Dr
- Shalamar Medical and Dental College, Lahore, Pakistan
| | | | | | - Amina Hafeez
- Services Institute of Medical Sciences, Lahore, Pakistan
| | | | | | | | - Sajid Ali
- Department of Agronomy, University of the Punjab, Lahore, Pakistan
| | - Muhammad Shafiq
- Department of Horticulture, University of the Punjab, Lahore, Pakistan
| | - Madiha Iftikhar
- Department of Diet and Nutritional Sciences, Ibadat International University, Islambad, Pakistan
| | - Waseem Safdar
- Department of Biological Sciences, National University of Medical Sciences, Rawalpindi, Pakistan
| | - Umair Ali
- Dept of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University, Bahawalpur, Pakistan
| | - Maria Kanwal
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
| | - Zujaja Umer
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
| | - Zunaira Basharat
- Department of Food Sciences, University of the Punjab, Lahore, Pakistan
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AL-Temimi AA, Al-Hilifi SA, AL-Mossawi AEB. An investigation on glutathione derived from spinach and red cabbage leaves and their effects of adding to meat patties. Saudi J Biol Sci 2023; 30:103632. [PMID: 37123535 PMCID: PMC10140161 DOI: 10.1016/j.sjbs.2023.103632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 03/09/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023] Open
Abstract
Plants that produce leaves have been cultivated by humans for thousands of years because of the benefits they provide in terms of food and other necessities. Because of their high nutritional value and key phyto-components like glutathione, Leaf producing vegetables (LPVs) are being studied for their potential uses and health benefits. As a result, the focus of this study was using efficient methods for isolating and identifying glutathione from spinach and red cabbage. Glutathione was extracted using three extraction solvents: water (100%), ethanol (100%), and a combination of ethanol and water (30% and 70%, respectively) by volume (v/v), while separation was accomplished using ultrafiltration equipment. In our investigation, the best extraction solvent was a mixture of ethanol and water at a ratio of 30:70% (v/v), which extracted 951 µg/g glutathione. The antioxidant activity of plant leaf extract was measured using DPPH, with butylated hydroxytoluene serving as a comparative standard. Identification and characterization of glutathione from plant leaf extracts were revealed by thin-layer chromatography (TLC), ultraviolet-visible (UV-Vis) spectrophotometry studies, Fourier transform infrared (FTIR) spectroscopy, and high-performance liquid chromatography (HPLC). In addition, the physical and chemical properties (pH, water holding capacity, extracted liquid volume, peroxide value, free fatty acids, and thiobarbituric acid) of meat patties prepared with three different concentrations of determined glutathione were tested for susceptibility to preservation during 10 days of refrigeration at 4 ± 1 °C. The findings of the current study provide vast prospects for subsequent research to researchers and scientists that the glutathione obtained from leaf extract has no toxicity that might be applied to developed functional foods and other food formulations. Because foods containing plant-derived glutathione improve health, biological function, and food spoilage. It may be utilized as high-quality antioxidants that are safe and non-toxic. Furthermore, glutathione preserves food quality and prevents oxidation.
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Affiliation(s)
| | - Sawsan A. Al-Hilifi
- Corresponding author at: Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
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Mohammadi M, Hosseini H, Shahraz F, Hosseini SM, Alizadeh AM, Taghizadeh M, Mohammadi A, Shojaee-Aliabadi S. Effect of sage seed gum film incorporating Zataria multiflora Boiss essential oil on the storage quality and biogenic amine content of refrigerated Otolithes ruber fillets. Int J Biol Macromol 2023; 238:123711. [PMID: 36801301 DOI: 10.1016/j.ijbiomac.2023.123711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/07/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023]
Abstract
The effect of an edible film based on sage seed gum (SSG) incorporating 3 % Zataria multiflora Boiss essential oil (ZEO) was investigated on the storage quality and shelf life of tiger-tooth croaker (Otolithes ruber) fillets during storage at 4 ± 1 °C compared to the control film (SSG film without ZEO) and the Cellophane. The SSG-ZEO film significantly decelerated microbial growth (evaluated by total viable count, total psychrotrophic count, pH, TVBN) and lipid oxidation (evaluated by TBARS) compared to the others (P ˂ 0.05). The antimicrobial activity of ZEO was the highest and the lowest on E. aerogenes (MIC: 0.196 μL/mL) and P. mirabilis (MIC: 0.977 μL/mL), respectively. E. aerogenes was identified as an indicator biogenic amine-producer in O. ruber fish at refrigerated temperature. The active film significantly lowered biogenic amine accumulation in the samples inoculated with E. aerogenes. A clear relationship was observed between the release of ZEO's phenolic compounds from the active film to the headspace and the reduction of microbial growth, lipid oxidation, and biogenic amine production in the samples. Consequently, SSG film containing 3 % ZEO is proposed as a biodegradable antimicrobial-antioxidant packaging to extend the shelf life and decrease the biogenic amine production in refrigerated seafood.
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Affiliation(s)
- Mansoureh Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Farzaneh Shahraz
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mansoureh Taghizadeh
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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7
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Sahoo JK, Somu P, Narayanasamy S, Sahoo SK, Lee YR, Baalakrishnan DR, RajaSekhar Reddy NV, Rajendiran S. WITHDRAWN: Heavy metal ions and dyes removal from aqueous solution using Aloevera-based biosorbent: A systematic review. ENVIRONMENTAL RESEARCH 2023; 216:114669. [PMID: 36404520 DOI: 10.1016/j.envres.2022.114669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 09/30/2022] [Accepted: 10/24/2022] [Indexed: 06/16/2023]
Abstract
This article has been withdrawn: please see Elsevier Policy on Article Withdrawal (http://www.elsevier.com/locate/withdrawalpolicy). This article has been withdrawn at the request of the authors, editor and publisher. The publisher regrets that an error occurred which led to the premature publication of this paper. The publisher apologizes to the readers for this unfortunate erro
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Affiliation(s)
- Jitendra Kumar Sahoo
- Department of Chemistry, GIET University, Gunupur, Rayagada, Odisha, 765022, India
| | - Prathap Somu
- School of Chemical Engineering, Yeungnam University, Gyeongsan, 38541, Republic of Korea; Department of Bioengineering, Institute of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai, 600124, India
| | - Saranya Narayanasamy
- Department of Bioengineering, Institute of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai, 600124, India
| | - Shraban Kumar Sahoo
- School of Applied Sciences, Centurion University of Technology and Management, Odisha, 752050, India
| | - Yong Rok Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan, 38541, Republic of Korea.
| | - D R Baalakrishnan
- Institute for Science, Engineering and Technology Research, Tamil Nadu, India.
| | - N V RajaSekhar Reddy
- Department of Information Technology, MLR Institute of Technology, Hyderabad, Telangana, India
| | - S Rajendiran
- Institute for Science, Engineering and Technology Research, Tamil Nadu, India
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Kowalczyk M, Domaradzki P, Materska M, Florek M, Kaliniak-Dziura A, Skałecki P, Żółkiewski P, Grenda T, Pabich M. Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting veal. Food Chem 2023; 399:133978. [DOI: 10.1016/j.foodchem.2022.133978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 08/14/2022] [Accepted: 08/16/2022] [Indexed: 11/24/2022]
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AL-MARAZEEQ K, AL-ROUSAN W, TAHA S, OSAILI T. The influence of cactus (Opuntia ficus-indica (L.) Mill) cladodes powder on improving the characteristics and shelf life of low-fat beef and chicken burgers. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.124322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
| | | | | | - Tareq OSAILI
- University of Sharjah, United Arab Emirates; Jordan University of Science and Technology, Jordan
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Pachekrepapol U, Thangrattana M, Kitikangsadan A. Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Ganjloo A, Bimakr M, Nazari P. Process optimization for low‐fat deep‐fried zucchini slices preparation: Effect of
aloe vera
gel coating concentration, frying temperature and frying time. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ali Ganjloo
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Mandana Bimakr
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Parisa Nazari
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
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12
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Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The effect of partial lean pork-meat replacement by white Phaseolus vulgaris L. flour in hybrid burgers was studied. A multivariate regression model was used to test different bean flour levels (BF: 8–15 g/100 g) and water/bean flour ratios (W/BF: 1.2, 1.6, and 1.8 g/g). Process yield, texture profile analysis, color parameters, thermal transitions, and microstructure of the systems were analyzed. Respond Surface Methodology was used to model the response behaviors and optimization. Burgers with BF showed yields higher than 88%. Hardness and cohesiveness decreased as the BF level increased, with a more noticeable effect when the W/BF ratio became larger. Regarding color, the higher the BF and the W/BF ratio in burgers, the higher the L* obtained. The desirability optimization predicted an optimum formulation consisting of 15 g BF/100 g and 1.36 g/g W/BF with similar attributes to a commercial pork burger. The thermal analysis showed an increase in the enthalpy associated with the myosin denaturation and the interactions between meat proteins and BF led to higher temperatures for the starch gelatinization and protein denaturation. The microstructure of BF burgers presented a more stable coarse gel matrix derived from coagulated meat proteins combined with the flour components. The mathematical procedure adequately predicted the hybrid burger quality attributes.
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Habibi A, Yazdani N, Chatrabnous N, Koushesh Saba M, Vahdati K. Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2784-2793. [PMID: 35734107 PMCID: PMC9206972 DOI: 10.1007/s13197-021-05301-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/05/2021] [Accepted: 10/20/2021] [Indexed: 06/15/2023]
Abstract
Aloe Vera (AV) gel is commonly used as a natural, inexpensive, edible coating that can improve the quality and shelf life of fruits. The objective of this study was to evaluate how two methods of applying AV, i.e. as an edible coating (dry environment) and as a gel solution (aqueous environment: a new method), prevent browning and maintain quality characteristics of fresh kernels of Persian walnut for 60 days during cold storage. Distilled water was used as a control group for both environments. In general, AV caused a reduction in the peroxide value (POV) of kernels, while preserving Total Phenolic Compound and Total Antioxidant Activity (TAA). The AV treatment slowed down the process of color change and maintained sensory properties during storage, compared to the control groups of both methods. The AV gel solution performed better than the AV edible coating in terms of POV, color (L* and h°) and microbial growth. In contrast, the AV edible coating was more effective in preserving TPC and TAA. Also, TAA was found to have a significant, positive correlation with L* and, simultaneously, a negative correlation with POV. As far as we know, this is the first instance that the AV gel was used as a formulated solution and as an edible coating on fresh fruits. This innovative method can be used in commercial practice, while being ecofriendly and non-chemical as a treatment for the maintenance of postharvest quality in fruits.
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Affiliation(s)
- Asaad Habibi
- Department of Horticulture, College of Aburaihan, University of Tehran, Tehran, Iran
| | - Navid Yazdani
- Department of Horticulture, College of Aburaihan, University of Tehran, Tehran, Iran
| | - Najme Chatrabnous
- Department of Horticulture, College of Aburaihan, University of Tehran, Tehran, Iran
- Department of Horticultural Science, Faculty of Agriculture, Tarbiat Modares University (TMU), Tehran, Iran
| | | | - Kourosh Vahdati
- Department of Horticulture, College of Aburaihan, University of Tehran, Tehran, Iran
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Montalvo-Puente A, Montero-Castillo P, Alvarez-Badel B. Effect of incorporation of aloe vera (Aloe barbadensis Miller) on the physicochemical and bromatological characteristics and shelf-life of buffalo milk yogurt. REVISTA U.D.C.A ACTUALIDAD & DIVULGACIÓN CIENTÍFICA 2022. [DOI: 10.31910/rudca.v25.n1.2022.2019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Uşan E, Kılıç GB, Kılıç B. Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1727-1738. [PMID: 34334809 PMCID: PMC8310405 DOI: 10.1007/s13197-021-05183-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Revised: 05/09/2021] [Accepted: 06/16/2021] [Indexed: 11/25/2022]
Abstract
The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens (Pseudomonas fluorescens, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus) in the first phase and utilize Aloe vera extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties. The first phase results indicated that the highest inhibition was determined in Listeria monocyctogenes 472 regardless of tested Aloe vera extract doses and extraction methods (Tukey HSD, P < 0.05). The highest Listeria monocyctogenes 472 levels reached was 0.38 log10 cfu/g. The second phase results revealed that Aloe vera containing treatments of sausage had lower pH than others after storage (ANOVA, P < 0.05). Dry matter, protein, fat and ash contents of sausage dough increased in all treatments after fermentation (ANOVA, P < 0.05). After 30 d storage, 48 and 45% TBARS reductions were obtained in sausages with only nitrite and those with only Aloe vera extract compared to control respectively. The lowest TBARS (68% reduction) were obtained in Aloe vera extract and nitrite incorporated sausages (Tukey HSD, P < 0.05). Result showed that the use of Aloe vera extract and nitrite combination in sausage formulation is a useful approach to control lipid oxidation in the product.
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Affiliation(s)
- Eyüp Uşan
- Department of Food Engineering, Engineering and Architecture Faculty, Mehmet Akif Ersoy University, Burdur, Turkey
| | - Gülden Başyiğit Kılıç
- Department of Food Engineering, Engineering and Architecture Faculty, Mehmet Akif Ersoy University, Burdur, Turkey
| | - Birol Kılıç
- Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey
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16
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Alasalvar H, Kocer Alasalvar G, Yıldırım Z. Effect of Partial Fat Replacement by Hazelnut Oil Microcapsules in Beef Burger Formulations on Physicochemical Properties, Fatty Acid Composition, and Sensory Attributes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hamza Alasalvar
- Nigde Omer Halisdemir University Faculty of Engineering, Department of Food Engineering, 51240, Nigde Turkey
| | - Gamze Kocer Alasalvar
- Nigde Omer Halisdemir University Bor Vocational School, Department of Food Processing, 51700, Nigde Turkey
| | - Zeliha Yıldırım
- Nigde Omer Halisdemir University Faculty of Engineering, Department of Food Engineering, 51240, Nigde Turkey
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17
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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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18
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Shahiri Tabarestani P, Kashiri M, Maghsoudlou Y, Shahiri Tabarestani H, Ghorbani M. Effect of
Opuntia
pulp as a clean label ingredient on techno‐functional properties of meat‐free burger. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Mahboobeh Kashiri
- Gorgan University of Agricultural Sciences and Natural Resources Gorgan Golestan Iran
| | - Yahya Maghsoudlou
- Gorgan University of Agricultural Sciences and Natural Resources Gorgan Golestan Iran
| | | | - Mohammad Ghorbani
- Gorgan University of Agricultural Sciences and Natural Resources Gorgan Golestan Iran
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19
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Jangra A, Sharma G, Sihag S, Chhokar V. The dark side of miracle plant-Aloe vera: a review. Mol Biol Rep 2022; 49:5029-5040. [PMID: 35092563 DOI: 10.1007/s11033-022-07176-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 01/19/2022] [Indexed: 10/19/2022]
Abstract
BACKGROUND Aloe vera (Aloe barbadensis Miller), commonly known as Ghritkumari/Gwarpatha, is a member of the Liliaceae family, used in the traditional medicine system for ages. Aloe vera has made its importance as a therapeutic agent, acting as a cure for various diseases such as skin problems, lungs, and heart disorders, diabetes, ulcers, various microbial infections, and asthma. Despite its tremendous health benefits, the dark side of the plant is a reason of concern as there are several active compounds present in the plant, raising questions on its safe oral consumption and application. METHODS AND RESULTS The literature review was compiled from information resourced from various national and international journals available at Google Scholar and curated with Mendeley. The data mining was carried out during the period of January to May 2021. This study explored and summarized the dark side of Aloe vera, subjected to various secondary metabolites present in it. Aloin, the most active compound of Aloe vera, is a type of anthraquinone metabolized by human gut microflora, resulting in the formation of aloe-emodin anthraquinone, later being associated with several harmful effects such as carcinogenicity, genotoxicity, nephrotoxicity, and purgative. Besides this, several alkaloids and polysaccharides present in the plant are reported to cause hepatotoxicity and male infertility, respectively. CONCLUSIONS The harmful effects of the plants are not adequately discovered yet; hence there is a need to come up with some mechanism to understand and suppress the formation of such toxic compounds completely. This review examined the botany, active compounds, and adverse clinical effects in the range of metabolites associated with this herb - "Aloe vera".
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Affiliation(s)
- Alka Jangra
- Department of Bio and Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana, India
| | - Garima Sharma
- Department of Bio and Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana, India
| | - Sonia Sihag
- Department of Bio and Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana, India
| | - Vinod Chhokar
- Department of Bio and Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana, India.
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20
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Passos RSFT, Barreto BG, Leite JSF, Trevisan AB, Souza CO, Silva MCA, Cavalheiro CP. Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rafael Sepúlveda Fonsêca Trevisan Passos
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Brenno Guimarães Barreto
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Juliana Sant’Ana Falcão Leite
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Adrielle Bahiense Trevisan
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | | | - Mauricio Costa Alves Silva
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
| | - Carlos Pasqualin Cavalheiro
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ) Universidade Federal da Bahia (UFBA) Salvador Brazil
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21
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Cao C, Yuan D, Li X, Kong B, Chen Q, Sun F, Liu Q. Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake. Meat Sci 2021; 185:108708. [PMID: 34800751 DOI: 10.1016/j.meatsci.2021.108708] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 11/04/2021] [Accepted: 11/11/2021] [Indexed: 01/22/2023]
Abstract
Our study assessed the effects of micronized cold-pressed sesame seed cake (MCPSSC) incorporation as a potential phosphate replacement on the textural and gel properties of 50% reduced-phosphate frankfurters. Our results indicated that moderate MCPSSC addition (4%) resulted in the strongest inhibition of textural quality deficits in reduced-phosphates frankfurters, which was confirmed via scanning electron microscopy. Moreover, although some differences were perceived in the sensorial parameters and flavour profile of reduced-phosphate frankfurters prepared with MCPSSC, all of them were deemed acceptable. Therefore, incorporating moderate amounts of MCPSSC is a feasible strategy to reduce the phosphate contents of frankfurters and promote "clean label" practices.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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22
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Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4775-4784. [PMID: 34629542 DOI: 10.1007/s13197-021-04970-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/01/2020] [Accepted: 01/06/2021] [Indexed: 10/22/2022]
Abstract
The aim of this study was to evaluate the physicochemical properties of beef burger after substitution of animal fat with the ethylcellulose (EC) oleogel. Therefore, sesame oil oleogels were prepared using EC in concentrations of 10%, and cooled at 25 °C. The fatty acid profile of EC oleogel compared with animal fat. Then, the EC oleogel was incorporated to hamburger at the 0, 25 and 50% instead of animal fat and color and textural properties as well as cooking loss, cooking shrinkage, fat absorption, and lipid oxidation of the beef burgers were evaluated. As an outcome, the EC oleogel contained high levels of linoleic and linolenic acids, while the palmitic and stearic acids were lower than the animal fats, and myristic acid was not detectable. Replacement of animal fat with EC oleogel upgraded the quality of final product by reducing cooking loss and fat absorption. Production of beef burger with EC oleogel decreased the oxidation process during frozen storage as well as cooking loss and fat absorption, and enhanced textural properties including chewiness and hardness. Improvement of nutritional and technological properties of hamburgers contained EC oleogel makes it a desirable candidate for animal fat substitution. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at(10.1007/s13197-021-04970-4).
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23
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Abstract
Aloe vera plant offers a sustainable solution for the removal of various pollutants from water. Due to its chemical composition, Aloe vera has been explored as coagulant/flocculant and biosorbent for water treatment. Most of the used materials displayed significant pollutants removals depending on the used preparation methods. AV-based materials have been investigated and successfully used as coagulant/flocculant for water treatment at laboratory scale. Selected AV-based materials could reduce the solids (total suspended solids (TSS), suspended solids (SS), total dissolved solids (TDS), and dissolved solids (DS)), turbidity, chemical oxygen demand (COD), biochemical oxygen demand (BOD), heavy metals, and color, with removal percentages varied depending on the coagulant/flocculant materials and on the wastewater characteristics. In the same context, AV materials can be used as biological flocculant for wastewater sludge treatment, allowing good solid–liquid separation and promoting sludge settling. Moreover, using different methods, AV material-based biosorbents were prepared and successfully used for pollutants (heavy metal dyes and phenol) elimination from water. Related results showed significant pollutant removal efficiency associated with an interesting adsorption capacity comparable to other biosorbents derived from natural products. Interestingly, the enzymatic system of Aloe vera (carboxypeptidase, glutathione peroxidase, and superoxide dismutase) has been exploited to degrade textile dyes. The obtained results showed high promise for removal efficiencies of various kinds of pollutants. However, results varied depending on the methodology used to prepare the Aloe vera based materials. Because of its valuable properties (composition, abundance, ecofriendly and biodegradable), Aloe vera may be useful for water treatment.
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24
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Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, da Silva CM, Kushida MM, Contreras-Castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Sci 2021; 172:108307. [DOI: 10.1016/j.meatsci.2020.108307] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 05/27/2020] [Accepted: 09/02/2020] [Indexed: 01/24/2023]
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25
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Sonawane SK, Gokhale JS, Mulla MZ, Kandu VR, Patil S. A comprehensive overview of functional and rheological properties of aloe vera and its application in foods. Journal of Food Science and Technology 2020; 58:1217-1226. [PMID: 33746250 DOI: 10.1007/s13197-020-04661-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 10/23/2022]
Abstract
Aloe vera catches attention of food industry due to its various health benefits like emollient, anti-inflammatory, purgative, anti-microbial, aphrodisiac, antifungal, and antioxidant. Aloe vera gel has excellent functional and nutritional properties and its incorporation into food can increase its functional and nutritional value of the food. However, both the pulp and aloe gel contain a lot of insoluble polymer particles, which affect the rheological behaviour and physical stability mechanisms of the suspensions during storage and processing. While many researchers have explored the application of aloe vera juice in the food products, no literature review of food applications of aloe vera along with their rheological properties have been complied. Hence, the present review aimed to focus on the utilization of aloe vera in the various sectors of food processing and gives insights on the rheological and flow behaviour of aloe vera juice which is a critical parameter for its food application.
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Affiliation(s)
- Sachin K Sonawane
- Food Science and Technology Department, School of Biotechnology and Bioinformatics, D. Y. Patil University, Level 5, Plot No. 50, CBD Belapur, 400614 Navi, Mumbai, India
| | - Jyoti S Gokhale
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, 400 019 India
| | - Mehrajfatema Z Mulla
- Food and Nutrition Program, Environment and Life Sciences Research Centre, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Vrinda R Kandu
- Food Science and Technology Department, School of Biotechnology and Bioinformatics, D. Y. Patil University, Level 5, Plot No. 50, CBD Belapur, 400614 Navi, Mumbai, India
| | - Sonal Patil
- Food Science and Technology Department, School of Biotechnology and Bioinformatics, D. Y. Patil University, Level 5, Plot No. 50, CBD Belapur, 400614 Navi, Mumbai, India
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26
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Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation. Meat Sci 2020; 172:108305. [PMID: 32947238 DOI: 10.1016/j.meatsci.2020.108305] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 08/07/2020] [Accepted: 09/01/2020] [Indexed: 01/08/2023]
Abstract
This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC). Six treatments were formulated in two groups (15% and 30% of added flour as Groups A and B, respectively). The oil absorption and water holding capacity were higher (P < 0.05) in Soy protein burgers (SPB) than in other burgers. The mineral content of magnesium, phosphorus, iron and zinc was higher in the quinoa burgers (QB) than in the other formulations for both A and B groups. Also, the result of sensory evaluation revealed increases (P < 0.05) in overall acceptability and taste attributes of QB and BWB (Buckwheat Burger) in both groups. The shelf life results showed significant differences between SPB and treated samples (QB and BWB). Therefore, these new beef burger formulations might be a viable option in improvement of nutritional, durability and sensory properties.
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27
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Hamzaoui A, Ghariani M, Sellem I, Hamdi M, Feki A, Jaballi I, Nasri M, Amara IB. Extraction, characterization and biological properties of polysaccharide derived from green seaweed “Chaetomorpha linum” and its potential application in Tunisian beef sausages. Int J Biol Macromol 2020; 148:1156-1168. [DOI: 10.1016/j.ijbiomac.2020.01.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/20/2019] [Accepted: 01/02/2020] [Indexed: 12/13/2022]
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28
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Amin U, Khan MA, Akram ME, Al-Tawaha ARMS, Laishevtcev A, Shariati MA. Characterization of compisote edible films from aloe vera gel, beeswax and chitosan. POTRAVINARSTVO 2019. [DOI: 10.5219/1177] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Environmental consciousness as well as individual’s demand for ready to eat food, recently, has changed the trends in food packaging leading to the development of biodegradable and edible packaging. Emulsified edible films have better transparency, superior mechanical properties and provide barriers to water and other atmospheric gases. Edible films if not consumed, biodegrad chemically. In present study, edible films were, initially, prepared using Chitosan and Aloe vera at different concentrations. Films were then subjected to physical and mechanical testing. Films with 20% Aloe vera had low thickness as compared to films with no Aloe vera. These films also had superior mechanical properties and lower water vapor permeability. Films with 20% Aloe vera were, then, selected and beeswax was dispersed in Chitosan-Aloe vera solution at concentration upto 2.0% followed by film preparation through casting technique. Thickness and water vapor permeability were observed to be improved with increase in concentration of beeswax. Tensile strength of edible films was also improved 1.3 times when concentration of beeswax increased from 0.5 to 2.0%. Percentage elongation decreased with increase in beeswax concentration in the emulsified films. No change in particle size was observed with change in concentration of beeswax. Emulsions were also stable at room temperatures. Decrease in transparency of emulsified edible films was observed with increase in beeswax content in the emulsified films. In addition, cost analysis of the films proved them reasonable to be used as an alternate of synthetic packaging materials.
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29
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Babiker EE, Al-Juhaimi FY, Alqah HA, Adisa AR, Adiamo OQ, Mohamed Ahmed IA, Alsawmahi ON, Ghafoor K, Ozcan MM. The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties. Journal of Food Science and Technology 2019; 56:3910-3920. [PMID: 31413416 DOI: 10.1007/s13197-019-03862-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/28/2019] [Indexed: 11/26/2022]
Abstract
The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150 mg/100 mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P ≤ 0.05) and reached minimum values at 150 mg/100 mL but the pH decreased slightly. The cooking properties were significantly improved (P ≤ 0.05) at 150 mg/100 mL. Moreover, ASWE at high level (150 mg/100 mL) significantly (P ≤ 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15 days in refrigerated storage using ASWE especially at high concentration (150 mg/100 mL).
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Affiliation(s)
- Elfadil E Babiker
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Fahad Y Al-Juhaimi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Hesham A Alqah
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Abdulraheem R Adisa
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Oladipupo Q Adiamo
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Isam A Mohamed Ahmed
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Omer N Alsawmahi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Kashif Ghafoor
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
| | - Mehmet M Ozcan
- 2Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey
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Carvalho FAL, Pateiro M, Domínguez R, Barba‐Orellana S, Mattar J, Rimac Brnčić S, Barba FJ, Lorenzo JM. Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13935] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Francisco Allan L. Carvalho
- Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos Universidade de São Paulo São Paulo Brasil
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain
| | - Sonia Barba‐Orellana
- Centro Sanitario Integrado de Xirivella Consorci Hospital General Universitari València Valencia Spain
| | - Jessy Mattar
- Faculty of Sciences University of Balamand, Deir El Balamand Tripoli Lebanon
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, Department of Food Engineering University of Zagreb Zagreb Croatia
| | - Francisco José Barba
- Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department Universitat de València València Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain
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31
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Kim DH, Shin DM, Seo HG, Han SG. Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1195-1204. [PMID: 30744348 PMCID: PMC6599961 DOI: 10.5713/ajas.18.0781] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Accepted: 12/22/2018] [Indexed: 11/27/2022]
Abstract
Objective The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.
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Affiliation(s)
- Dong Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Han Geuk Seo
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Pluschke AM, Feng G, Williams BA, Gidley MJ. Partial replacement of meat by sugar cane fibre: cooking characteristics, sensory properties of beef burgers and
in vitro
fermentation of sugar cane fibre. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14069] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Anton M. Pluschke
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
| | - Guangli Feng
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
| | - Barbara A. Williams
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
| | - Michael J. Gidley
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia, Brisbane Qld 4072 Australia
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Giannakoudakis DA, Hosseini-Bandegharaei A, Tsafrakidou P, Triantafyllidis KS, Kornaros M, Anastopoulos I. Aloe vera waste biomass-based adsorbents for the removal of aquatic pollutants: A review. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2018; 227:354-364. [PMID: 30199731 DOI: 10.1016/j.jenvman.2018.08.064] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 07/20/2018] [Accepted: 08/15/2018] [Indexed: 05/12/2023]
Abstract
Aloe vera has been cultivated for many centuries for its beneficial properties, finding application in a wide range of medical and health products. Nowadays, the research has also focused on an alternative use of Aloe vera which is related to environmental applications such as clean water technology/wastewater treatment process. In recent years, biosorption has been shown to be a cost-effective and efficient alternative method for removing various pollutants from wastewater and water. This work provides a comprehensive review on using Aloe vera waste biomass-based sorbents, as well as modified counterparts, for the removal of heavy metals, dyes and other pollutants from aqueous media. The discussed biosorbents have been grouped in five categories based on the treatment of the Aloe vera leaves. Adsorption mechanisms, in addition to the significant factors influencing sorption capability like physical and chemical properties of the adsorbent, initial concentration, initial pH and temperature of the solution, dosage and contact time, have been discussed in detail. Furthermore, the applied equilibrium and kinetic models have been also summarized. The history, taxonomy, botany, and applications of Aloe vera are also presented in brief.
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Affiliation(s)
| | - Ahmad Hosseini-Bandegharaei
- Department of Environmental Health Engineering, School of Public Health, Sabzevar University of Medical Sciences, Sabzevar, Iran; Department of Engineering, Kashmar Branch, Islamic Azad University, PO Box 161, Kashmar, Iran.
| | - Panagiota Tsafrakidou
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece
| | | | - Michael Kornaros
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece; INVALOR: Research Infrastructure for Waste Valorization and Sustainable Management, 1 Karatheodori Str., University Campus, 26504, Patras, Greece
| | - Ioannis Anastopoulos
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 26504, Patras, Greece.
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Sahin AW, Axel C, Zannini E, Arendt EK. Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns. Food Funct 2018; 9:2201-2212. [PMID: 29546258 DOI: 10.1039/c8fo00066b] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Burger buns are a source of added sugar, containing 7-12%, in order to ensure their unique texture and taste. Hence, suitable sugar substitutes for burger buns are urgently needed. This study aimed to elucidate the effect of three different polyols on dough and product quality of burger buns. Xylitol, mannitol and maltitol were incorporated individually in a burger bun system, by replacing added sucrose by 30%, 50% and 100%. Wheat starch was used to compare the impact of polyols with another non-sweet bulking agent. The effects on dough properties as well as on the burger buns themselves were investigated. Compared to sugar-rich doughs, polyols lowered the fermentation quality, resulting in lower dough development (-37 to -81%) and poorer gaseous release (-62 to -87%). Furthermore, a delay in gluten network development (+50 to +161%) and a decrease in extensibility (-14 to -18%) with increasing concentrations were detected. Interestingly, maltitol and xylitol did not affect the pasting properties, whereas mannitol increased pasting temperature (+15 °C). Moreover, polyols did not influence the viscoelastic properties of the dough. The incorporation of sugar alcohols led to a significant decrease in specific volume (-30 to -48%), and to a harder crumb texture (+135 to +678%). Moreover, the L*-value increased with increasing amount of polyols, resulting in a very pale crust colour. In conclusion, a reduction of 50% added sucrose by polyols was applicable, whereas mannitol was the most suitable sugar replacer amongst the polyols tested.
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Affiliation(s)
- Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Claudia Axel
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences and APC Microbiome Institute, University College Cork, Ireland.
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Shahrezaee M, Soleimanian-Zad S, Soltanizadeh N, Akbari-Alavijeh S. Use of Aloe vera gel powder to enhance the shelf life of chicken nugget during refrigeration storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.066] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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36
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Moghtadaei M, Soltanizadeh N, Goli SAH. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Res Int 2018; 108:368-377. [PMID: 29735069 DOI: 10.1016/j.foodres.2018.03.051] [Citation(s) in RCA: 127] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2017] [Revised: 03/16/2018] [Accepted: 03/16/2018] [Indexed: 10/17/2022]
Abstract
The effect of beeswax (BW) concentration (5, 7.5, 10%) and cooling temperature (4, 25 °C) on the properties of sesame oil oleogel was evaluated and compared with the extracted fats from beef flank and shank. Acid and peroxide values, fatty acid composition, color, texture, thermal properties and crystal morphology were studied. Then, 0, 25 and 50% of animal fat in beef burger were replaced by the oleogel (10% BW, cooled at 4 °C). Proximate composition, texture, color, fat absorption, cooking loss, shrinkage, microstructure, oxidative stability and sensory acceptance were determined for the burgers. Results indicated that acid value and thermal properties of the oleogels were affected by the BW concentration; however, peroxide value and fatty acid profile of the oleogels did not change as a function of the variables. The oleogels had less hardness than the animal fats which in turn decreased the hardness, gumminess and chewiness of the raw burgers to <50% of control sample. This is while cooked burger color did not significantly change. The 11% reduction of cooking loss and 1.6% reduction of fat absorption was considered as pros aspects of the oleogel incorporation to beef burger. However, cooking shrinkage and lipid oxidation increased significantly.
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Affiliation(s)
- Maryam Moghtadaei
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
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Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage. Journal of Food Science and Technology 2018; 55:1797-1805. [PMID: 29666532 DOI: 10.1007/s13197-018-3094-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2018] [Accepted: 02/26/2018] [Indexed: 10/17/2022]
Abstract
This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs.
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38
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Yousefi N, Zeynali F, Alizadeh M. Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:598-604. [PMID: 29391624 PMCID: PMC5785385 DOI: 10.1007/s13197-017-2969-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/26/2017] [Accepted: 11/13/2017] [Indexed: 12/23/2022]
Abstract
In the present study, feasibility of low-fat hamburger production by partial replacement with quince seed gum (QSG) was investigated. The effects of different QSG levels (1.2, 2.4, 3.6, and 4.8 wt%) on cooking loss, water holding capacity, lipid oxidation, antioxidant activity, and hardness of hamburger were investigated during a period of 9 days. The optimization was carried out based on minimum cooking loss, lipid oxidation, and maximum water holding capacity, antioxidant activity, and tissue hardness. Optimum conditions were achieved as 3.26% oil, 4.73% QSG, and 8.25th day of storagability. According to the optimum conditions, values for cooking loss, water holding capacity, lipid oxidation, free radical scavenging, raw hamburger hardness, and fried hamburger hardness were as 13.80%, 55.61%, 0.59 mg MDA/Kg, 48.12%, 2.99 N, and 8.66 N, respectively. Overall acceptability of optimized hamburgers was better and more acceptable than control ones.
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Affiliation(s)
- Negin Yousefi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Fariba Zeynali
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
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39
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Mwove JK, Gogo LA, Chikamai BN, Omwamba M, Mahungu SM. Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis. Food Sci Nutr 2018; 6:474-482. [PMID: 29564115 PMCID: PMC5849896 DOI: 10.1002/fsn3.576] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 11/27/2017] [Accepted: 12/01/2017] [Indexed: 12/01/2022] Open
Abstract
Principal component analysis (PCA) was carried out to study the relationship between 24 meat quality measurements taken from beef round samples that were injected with curing brines containing gum arabic (1%, 1.5%, 2%, 2.5%, and 3%) and soy protein concentrate (SPC) (3.5%) at two injection levels (30% and 35%). The measurements used to describe beef round quality were expressible moisture, moisture content, cook yield, possible injection, achieved gum arabic level in beef round, and protein content, as well as descriptive sensory attributes for flavor, texture, basic tastes, feeling factors, color, and overall acceptability. Several significant correlations were found between beef round quality parameters. The highest significant negative and positive correlations were recorded between color intensity and gray color and between color intensity and brown color, respectively. The first seven principal components (PCs) were extracted explaining over 95% of the total variance. The first PC was characterized by texture attributes (hardness and denseness), feeling factors (chemical taste and chemical burn), and two physicochemical properties (expressible moisture and achieved gum arabic level). Taste attribute (saltiness), physicochemical attributes (cook yield and possible injection), and overall acceptability were useful in defining the second PC, while the third PC was characterized by metallic taste, gray color, brown color, and physicochemical attributes (moisture and protein content). The correlation loading plot showed that the distribution of the samples on the axes of the first two PCs allowed for differentiation of samples injected to 30% injection level which were placed on the upper side of the biplot from those injected to 35% which were placed on the lower side. Similarly, beef samples extended with gum arabic and those containing SPC were also visible when scores for the first and third PCs were plotted. Thus, PCA was efficient in analyzing the quality characteristics of beef rounds extended with gum arabic.
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Affiliation(s)
- Johnson K Mwove
- Dairy and Food science and Technology Department Egerton University Egerton Kenya
| | - Lilian A Gogo
- Dairy and Food science and Technology Department Egerton University Egerton Kenya
| | | | - Mary Omwamba
- Dairy and Food science and Technology Department Egerton University Egerton Kenya
| | - Symon M Mahungu
- Dairy and Food science and Technology Department Egerton University Egerton Kenya
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40
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Mancini S, Preziuso G, Fratini F, Torracca B, Nuvoloni R, Dal Bosco A, Paci G. Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder. WORLD RABBIT SCIENCE 2017. [DOI: 10.4995/wrs.2017.7656] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.
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41
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Jiménez Muñoz LM, Sotelo Díaz I, Salgado Rohner C, Cáez Ramirez G, Filomena Ambrosio A. Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2017. [DOI: 10.1080/15428052.2017.1404538] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
| | - Indira Sotelo Díaz
- Grupo de investigación Alimentación, Gestión de Procesos y Servicios, Universidad de La Sabana, Chía, Colombia
- Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia
| | - Carlos Salgado Rohner
- Grupo de investigación Innovación y Estrategia, Universidad de La Sabana, Chía, Colombia
| | - Gabriela Cáez Ramirez
- Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia
| | - Annamaria Filomena Ambrosio
- Grupo de investigación Alimentación, Gestión de Procesos y Servicios, Universidad de La Sabana, Chía, Colombia
- Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia
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42
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Baugreet S, Kerry JP, Allen P, Hamill RM. Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approach. Meat Sci 2017; 134:111-118. [DOI: 10.1016/j.meatsci.2017.07.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/27/2017] [Accepted: 07/28/2017] [Indexed: 11/24/2022]
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43
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Kumar Y, Tyagi SK, Vishwakarma RK, Kalia A. Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1336721] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yogesh Kumar
- Agricultural Structures and Environmental Control Division, Central Institute of Post-Harvest Engineering & Technology (CIPHET), Ludhiana, India
| | - S. K. Tyagi
- Agricultural Structures and Environmental Control Division, Central Institute of Post-Harvest Engineering & Technology (CIPHET), Ludhiana, India
| | - R. K. Vishwakarma
- Agricultural Structures and Environmental Control Division, Central Institute of Post-Harvest Engineering & Technology (CIPHET), Ludhiana, India
| | - Anu Kalia
- Electron Microscopy and Nanoscience Laboratory, Punjab Agricultural University (PAU), Ludhiana, India
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44
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Mancini S, Paci G, Fratini F, Torracca B, Nuvoloni R, Dal Bosco A, Roscini V, Preziuso G. Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger). Meat Sci 2017; 129:161-168. [PMID: 28314171 DOI: 10.1016/j.meatsci.2017.03.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 02/15/2017] [Accepted: 03/06/2017] [Indexed: 01/12/2023]
Abstract
Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity, microbiological growth and sensory evaluation during storage time of seven days at 4°C as function of three formulations as only meat (control, B) and meat added with ginger powder at the percentage of 1 and 2% (BG1 and BG2). BG1 and BG2 were less redness than control ones with incremented yellow hue. These modifications in color parameters did not modify sensory characteristics of burgers. PUFA were incremented (both PUFAω3 and PUFAω6) by the addition of ginger. Furthermore, BG1 and BG2 burgers showed to be less sensitive to lipid oxidation and to possess an increase in antioxidant capacity. Microbial growth evaluation of total aerobic count and Pseudomonas spp. showed that ginger powder delayed in time the bacterial contamination. Results highlighted that the presence of ginger led to an enhanced shelf life and health characteristics of burgers (increasing peroxidisability, ratio hypocholesterolemic/hypercholesterolemic and ratio ω3/ω6; reducing atherogenicity and thrombogenicity).
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Affiliation(s)
- Simone Mancini
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy.
| | - Gisella Paci
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Filippo Fratini
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Beatrice Torracca
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy
| | - Roberta Nuvoloni
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy
| | - Valentina Roscini
- Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, Perugia 06100, Italy
| | - Giovanna Preziuso
- Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, Pisa 56124, Italy
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Serdaroğlu M, Nacak B, Karabıyıkoğlu M. Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties. Korean J Food Sci Anim Resour 2017; 37:376-384. [PMID: 28747823 PMCID: PMC5516064 DOI: 10.5851/kosfa.2017.37.3.376] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 03/28/2017] [Accepted: 03/30/2017] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE b* values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.
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Affiliation(s)
- Meltem Serdaroğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey
| | - Berker Nacak
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey
| | - Merve Karabıyıkoğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey
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46
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Sánchez-Machado DI, López-Cervantes J, Sendón R, Sanches-Silva A. Aloe vera : Ancient knowledge with new frontiers. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.12.005] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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47
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Baugreet S, Kerry JP, Botineştean C, Allen P, Hamill RM. Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Sci 2016; 122:40-47. [PMID: 27474789 DOI: 10.1016/j.meatsci.2016.07.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 07/07/2016] [Accepted: 07/08/2016] [Indexed: 11/18/2022]
Abstract
The effects of clean label functional protein ingredients; pea protein isolate (PPI), rice protein (RP) and lentil flour (LF), at 3% and 7% inclusion levels on technological and shelf life parameters of beef patties were evaluated over 12days. Protein content in the RP7 treatment was higher (P<0.05) than controls, but did not differ significantly from PPI7 and RP3. No effects on moisture, fat or ash content were detected. LF addition reduced product hardness, cohesiveness, gumminess and chewiness compared with controls. RP-enriched and control patties were associated with lower lipid oxidation over storage than PPI- and LF-enriched patties. RP had a differential effect on (L*), (a*) and (b*) when compared with controls. Microbiological characteristics for all treatments were acceptable after 12days. Protein fortified beef patties with a softer texture and acceptable technological properties targeted for ease of consumption by older adults were produced in an attempt to reach dietary targeted protein requirements for this segment.
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Affiliation(s)
- Sephora Baugreet
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland; Food Packaging Group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland
| | - C Botineştean
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Paul Allen
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Ruth M Hamill
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
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48
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Wang KQ, Luo SZ, Zhong XY, Cai KZ, Cai J, Jiang ST, Zheng Z. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs. J Food Sci 2016; 81:E430-7. [DOI: 10.1111/1750-3841.13207] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Accepted: 12/09/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Kai-Qiang Wang
- School of Biotechnology and Food Engineering; Hefei Univ. of Technology; Hefei 230009 China
| | - Shui-Zhong Luo
- School of Biotechnology and Food Engineering; Hefei Univ. of Technology; Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province; Hefei 230009 China
| | - Xi-Yang Zhong
- School of Biotechnology and Food Engineering; Hefei Univ. of Technology; Hefei 230009 China
| | - Ke-Zhou Cai
- School of Biotechnology and Food Engineering; Hefei Univ. of Technology; Hefei 230009 China
| | - Jing Cai
- School of Biotechnology and Food Engineering; Hefei Univ. of Technology; Hefei 230009 China
| | - Shao-Tong Jiang
- School of Biotechnology and Food Engineering; Hefei Univ. of Technology; Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province; Hefei 230009 China
| | - Zhi Zheng
- School of Biotechnology and Food Engineering; Hefei Univ. of Technology; Hefei 230009 China
- Key Laboratory for Agricultural Products Processing of Anhui Province; Hefei 230009 China
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49
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Rajkumar V, Verma AK, Patra G, Pradhan S, Biswas S, Chauhan P, Das AK. Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 29:702-8. [PMID: 26954177 PMCID: PMC4852233 DOI: 10.5713/ajas.15.0454] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2015] [Revised: 08/12/2015] [Accepted: 09/03/2015] [Indexed: 11/27/2022]
Abstract
Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.
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Affiliation(s)
- V Rajkumar
- Goats Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Farah, Mathura 281122, India
| | - Arun K Verma
- Goats Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Farah, Mathura 281122, India
| | - G Patra
- Department of Livestock Products Technology, WBUAFS, Kolkata 700037, India
| | - S Pradhan
- Department of Livestock Products Technology, WBUAFS, Kolkata 700037, India
| | - S Biswas
- Department of Livestock Products Technology, WBUAFS, Kolkata 700037, India
| | - P Chauhan
- ICAR-Indian Veterinary Research Institute, Eastern Regional Station, Kolkata 700037, India
| | - Arun K Das
- ICAR-Indian Veterinary Research Institute, Eastern Regional Station, Kolkata 700037, India
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