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Pateiro M, Domínguez R, Munekata PES, Nieto G, Bangar SP, Dhama K, Lorenzo JM. Bioactive Compounds from Leaf Vegetables as Preservatives. Foods 2023; 12:foods12030637. [PMID: 36766166 PMCID: PMC9914076 DOI: 10.3390/foods12030637] [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: 12/02/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 02/05/2023] Open
Abstract
Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Campus Mare Nostrum, 30071 Espinardo, Spain
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Bareilly 243122, India
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Area de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
- Correspondence:
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Hastaoğlu E, Vural H, Can ÖP. Effects of thymol and rosemary essential oils and red beet extract on low‐nitrite and carmine‐free beef Mortadella. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15855] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Emre Hastaoğlu
- Department of Gastronomy and Culinary Arts Faculty of Tourism Sivas Cumhuriyet University Sivas Turkey
| | - Halil Vural
- Department of Food Engineering Faculty of Engineering Hacettepe University Ankara Turkey
| | - Özlem Pelin Can
- Department of Food Engineering Faculty of Engineering Sivas Cumhuriyet University Sivas Turkey
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Feki A, Sellem I, Hamzaoui A, Ben Amar W, Mellouli L, Zariat A, Nasri M, Ben Amara I. Effect of the incorporation of polysaccharide from Falkenbergia rufolanosa on beef sausages for quality and shelf life improvement. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Liu Y, Zhou X, Zhang M, Zhou Y, Fan Y, Zhang X, Yu X, Xiong G, Li J. A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Abstract
The study investigated the effects of the addition of 0% (control group, CG), 0.25, 0.35, and 0.45% superfine smashed okra powder (SSOP) or carrageenan (CAR), and 0.25% SSOP – 0.35% CAR complex (OC) on the quality of chicken meatballs. Chicken meatballs fabricated with the SSOP-CAR complex showed better quality as compared to the other treatments. The lowest cooking loss was observed in the OC group, which corresponded to significantly decreased relaxation times of low-field nuclear magnetic resonance (LF-NMR) (T
21 and T
22) (P < 0.05). Compared to CG, The L* and a* values of chicken meatballs were significantly decreased due to the addition of SSOP (P < 0.05), and the additions of SSOP and CAR significantly increased the storage modulus (G′) and loss modulus of chicken meat batter upon heating (P < 0.05). Besides, the OC and 0.45% CAR groups showed the highest texture profile values for hardness and chewiness (P < 0.05). The sensory evaluation revealed that the chicken meatballs emulsified with the OC had the best overall acceptability. The results indicated that OC could be a great feasible and potential application in the meat industry, especially in the development of functional emulsified meat products.
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Affiliation(s)
- Yan Liu
- College of Food Engineering , Anhui Science and Technology University , Fengyang 233100 , China
| | - Xi Zhou
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Min Zhang
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Ying Zhou
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Yaqi Fan
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Xingguo Zhang
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Xizhen Yu
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Jingjun Li
- College of Food Engineering , Anhui Science and Technology University , Fengyang 233100 , China
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Rubab M, Chelliah R, Saravanakumar K, Kim JR, Yoo D, Wang MH, Oh DH. Phytochemical characterization, and antioxidant and antimicrobial activities of white cabbage extract on the quality and shelf life of raw beef during refrigerated storage. RSC Adv 2020; 10:41430-41442. [PMID: 35516557 PMCID: PMC9057788 DOI: 10.1039/d0ra06727j] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Accepted: 09/20/2020] [Indexed: 12/31/2022] Open
Abstract
Brassica vegetables are well-characterized, containing a wide-spectrum of phenolic compounds that are responsible for their diverse biological activities like antioxidant and antimicrobial activities. This study explored the preservative effect of Brassica oleracea var. capitate f. alba (white cabbage; WC) on beef under refrigerated conditions for 16 days. The antimicrobial activities of WC were evaluated against foodborne pathogenic bacteria and fungi. The antioxidant activity was determined on the basis of total phenolic and flavonoid contents, through employing DPPH and ABTS assays. The chemical composition was analyzed by GC-MS analysis. The results indicated that among the different solvent extracts, white cabbage chloroform extract [WCCE] exhibited outstanding bioactive properties due to the presence of 4-nitro-3-(trifluoromethyl)phenol, and the effects of WCCE at different levels (A and B) on the quality and shelf life of beef in storage were evaluated. The color parameters (lightness, yellowness, and redness), texture analysis, and pH values were monitored constantly with 4 days interval, and microbial analysis was conducted. The results showed that WCCE-A treatment significantly reduced the total viable counts, psychrotrophic bacteria, and yeast-molds when compared with WCCE-B and control during refrigeration storage, with the activity varying in a dose-dependent manner (p < 0.05). Significantly, the WCCE-A treatments had better appearance compared with the control after 16 days of storage. All results confirmed that WCCE which is rich in bioactive compounds, effectively maintains the quality of beef compared to the control by retarding lipid oxidation and microbial growth at refrigeration temperature and also emphasize the potential applications of this plant in different industrial sectors.
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Affiliation(s)
- Momna Rubab
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Kandasamy Saravanakumar
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Jong-Rae Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
- Hanmi Natural Nutrition Co., LTD 44-20, Tongil-ro 1888 beon-gil, Munsan Paju Gyeonggi South Korea
| | - Daesang Yoo
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
- H-FOOD 108-66, 390 gil, Jingun Oh Nam-Ro, Nam Yang Ju-Shi Gyung Gi-Do South Korea
| | - Myeong-Hyeon Wang
- Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University Chuncheon 200-701 South Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University Chuncheon 200-701 South Korea
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Umaraw P, Munekata PE, Verma AK, Barba FJ, Singh V, Kumar P, Lorenzo JM. Edible films/coating with tailored properties for active packaging of meat, fish and derived products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.032] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Umaraw P, Chauhan G, Mendiratta SK, Verma AK, Arya A. Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14375] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pramila Umaraw
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
- Department of Livestock Products Technology College of Veterinary and Animal Sciences Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut India
| | - Geeta Chauhan
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Sanjod Kumar Mendiratta
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Akhilesh K. Verma
- Department of Livestock Products Technology College of Veterinary and Animal Sciences Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut India
| | - Anita Arya
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
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Ashfaq F, Butt MS, Bilal A, Tehseen S, Suleria HAR. Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition and storage stability in relation to antioxidant potential and sensory profile. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14291] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Faiza Ashfaq
- Department of Food Science and Technology; Faculty of Science and Technology; Government College Women University; Faisalabad Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology; Faculty of Food; Nutrition & Home Sciences; University of Agriculture; Faisalabad Pakistan
| | - Ahmad Bilal
- University Institute of Diet and Nutritional Sciences; Faculty of Allied Health Sciences; The University of Lahore; Lahore Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology; Faculty of Science and Technology; Government College Women University; Faisalabad Pakistan
| | - Hafiz Ansar Rasul Suleria
- UQ Diamantina Institute; Translational Research Institute; Faculty of Medicine; The University of Queensland; Brisbane Queensland Australia
- Centre for Chemistry and Biotechnology; School of Life and Environmental Sciences; Deakin University; Waurn Ponds Victoria Australia
- School of Agriculture and Food; The University of Melbourne; Parkville Victoria Australia
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Vieira ASP, Souza XR, Rodrigues EC, Sousa DC. Replacement of Animal Fat by Canola Oil in Chicken Meatball. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2019. [DOI: 10.1590/1806-9061-2019-1013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- ASP Vieira
- Instituto Federal do Mato Grosso, Brazil
| | - XR Souza
- Instituto Federal do Mato Grosso, Brazil
| | | | - DC Sousa
- Instituto Federal do Mato Grosso, Brazil
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Verma AK, Chatli MK, Kumar P, Mehta N. Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4758-4769. [PMID: 30482971 PMCID: PMC6233456 DOI: 10.1007/s13197-018-3409-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2018] [Accepted: 08/27/2018] [Indexed: 02/01/2023]
Abstract
Present study was conducted to evaluate the anti-oxidant and anti-microbial efficiency of porcine blood hydrolysate (PBH) in refrigerated pork batter. PBH produced by alcalase was included into pork batter at different levels viz. PBH1-0.03, PBH2-0.06 and PBH3-0.09% (w/w) and compared with control (C-0%) and positive control (PC-0.02% BHT w/w). The pH increased, whereas water activity, extract release volume and emulsion stability decreased during storage; however, all these parameters were better maintained in the treated groups. Anti-oxidant efficacy of treatments improved in a concentration dependent manner. Peroxide, thiobarbituric acid reacting substances and free fatty acid values were significantly lower than control throughout storage. The colour and microbial quality was better maintained in treatments than C and PC. In microbial challenge test, counts of tested microbes in treatment batter reduced up to 4th day but increased thereafter. Results suggest that PBH can be utilized as a potential component to improve physico-chemical quality, colour, oxidative and microbial stability of meat batter during refrigerated storage.
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Affiliation(s)
- Akhilesh K. Verma
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh 250110 India
| | - Manish Kumar Chatli
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Pavan Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
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