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Parra-Pacheco B, Cruz-Moreno BA, Aguirre-Becerra H, García-Trejo JF, Feregrino-Pérez AA. Bioactive Compounds from Organic Waste. Molecules 2024; 29:2243. [PMID: 38792105 PMCID: PMC11123749 DOI: 10.3390/molecules29102243] [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: 03/28/2024] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
The reuse and reincorporation of waste are the principles of circular economies. Compost, biofuels, animal feed, dyes, and bioactive compounds can be obtained from the revaluation of organic waste. Research on this subject is scarce and limited to specific sectors, such as agriculture and agroindustry, leaving aside others that generate large quantities of organic waste, such as floriculture. The remains of these sectors have a low decomposition rate compared to other organic wastes. They are a source of bioactive compounds (e.g., essential oils, pigments, phenols) that can be reincorporated into the production chain of various industries. This review describes the composition of waste from agroindustry, agriculture, and floriculture, analyzing their potential revalorization as a source of bioactive compounds and an alternative supply source.
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Affiliation(s)
| | | | | | - Juan Fernando García-Trejo
- Research and Postgraduate Division, School of Engineering, Universidad Autónoma de Querétaro, Campus Amazcala, Carretera a Chichimequillas Km 1 s/n, Amazcala, El Marqués 76265, Querétaro, Mexico; (B.P.-P.); (B.A.C.-M.); (H.A.-B.)
| | - Ana Angélica Feregrino-Pérez
- Research and Postgraduate Division, School of Engineering, Universidad Autónoma de Querétaro, Campus Amazcala, Carretera a Chichimequillas Km 1 s/n, Amazcala, El Marqués 76265, Querétaro, Mexico; (B.P.-P.); (B.A.C.-M.); (H.A.-B.)
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Woo SH, Park MK, Kang MC, Kim TK, Kim YJ, Shin DM, Ku SK, Park H, Lee H, Sung JM, Choi YS. Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage. Food Sci Anim Resour 2024; 44:146-164. [PMID: 38229863 PMCID: PMC10789555 DOI: 10.5851/kosfa.2023.e66] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/18/2023] [Accepted: 10/05/2023] [Indexed: 01/18/2024] Open
Abstract
Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.
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Affiliation(s)
- Seung-Hye Woo
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Min Kyung Park
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Su-Kyung Ku
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - HeeJin Park
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Heeyoung Lee
- Food Standard Research Center, Korea Food
Research Institute, Wanju 55365, Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
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Kurćubić VS, Stajić SB, Miletić NM, Petković MM, Dmitrić MP, Đurović VM, Heinz V, Tomasevic IB. Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration. Foods 2023; 12:foods12112100. [PMID: 37297346 DOI: 10.3390/foods12112100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life.
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Affiliation(s)
- Vladimir S Kurćubić
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Slaviša B Stajić
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Nemanja M Miletić
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Marko M Petković
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Marko P Dmitrić
- Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Serbia
| | - Vesna M Đurović
- Department of Microbiology and Microbiological Biotechnology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Volker Heinz
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
| | - Igor B Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
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Wu H, Tatiyaborworntham N, Hajimohammadi M, Decker EA, Richards MP, Undeland I. Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects. Crit Rev Food Sci Nutr 2022; 64:153-171. [PMID: 35916770 DOI: 10.1080/10408398.2022.2105302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish) causing severe quality deterioration, e.g., off-odors, discoloration, texture defects and nutritional loss. The complexity of muscle tissue -both composition and structure- poses as a formidable challenge in directly clarifying the mechanisms of lipid oxidation in muscle-based foods. Therefore, different in vitro model systems simulating different aspects of muscle have been used to study the pathways of lipid oxidation. In this review, we discuss the principle, preparation, implementation as well as advantages and disadvantages of seven commonly-studied model systems that mimic either compositional or structural aspects of actual meat: emulsions, fatty acid micelles, liposomes, microsomes, erythrocytes, washed muscle mince, and muscle homogenates. Furthermore, we evaluate the prospects of stem cells, tissue cultures and three-dimensional printing for future model system development. Based on this reviewing of oxidation models, tailoring correct model to different study aims could be facilitated, and readers are becoming acquainted with advantages and shortcomings. In addition, insight into recent technology developments, e.g., stem cell- and tissue-cultures as well as three-dimensional printing could provide new opportunities to overcome the current bottlenecks of lipid oxidation studies in muscle.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Mark P Richards
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, University of Wisconsin-Madison, Madison, WI, USA
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
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Wang M, Wu W, Xiao J, Li C, Chen B, Shen Y. Recent Development in Antioxidant Peptides of Woody Oil Plant By-Products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2073367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Min Wang
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Sauvage Center for Molecular Sciences, Department of Chemistry, Wuhan University, Wuhan, Hubei, China
| | - Wenrui Wu
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
| | - Bang Chen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
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Lee J, Sung JM, Cho HJ, Woo SH, Kang MC, Yong HI, Kim TK, Lee H, Choi YS. Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage. Food Sci Anim Resour 2021; 41:1060-1077. [PMID: 34796331 PMCID: PMC8564319 DOI: 10.5851/kosfa.2021.e58] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/07/2021] [Accepted: 10/08/2021] [Indexed: 11/16/2022] Open
Abstract
Food additives are required to maintain the freshness and quality of foods,
particularly meats. However, chemical additives may not be preferred by
consumers, and natural materials with antimicrobial and antioxidant effects may
be used as replacements for common chemical additives. Accordingly, in this
study, we compared the antimicrobial and antioxidant activities of natural
compounds extracted with ethanol and hot water, and emulsion sausage prepared
with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid
reactive substances (TBARS), and Clostridium perfringens growth
during storage. The antimicrobial activities of 49 natural extract candidates
against Listeria monocytogenes, C.
perfringens, Salmonella spp., and Escherichia
coli were analyzed, and six natural materials with excellent
antibacterial activities, i.e., Elaeagnus umbellata Thunb. f.
nakaiana (Araki) H. Ohba, Punica granatum
L., Ecklonia cava, Nelumbo nucifera Gaertner,
and Schisandra chinensis (Turcz.) Baill., and Rubus
coreanus Miq. were evaluated to determine their total polyphenol
contents and DPPH radical scavenging activities. The total polyphenol contents
of ethanol extracts were higher than those of hot water extracts, whereas DPPH
radical scavenging activity was found to be higher in hot water extracts. The
TBARS values of emulsion sausages were significantly increased as storage time
increased, and the TBARS values of emulsion sausages prepared with natural
extracts were lower than those of control sausages. Natural extract-treated
emulsion sausages showed a 99% reduction in bacterial contents compared
with untreated sausages on day 2, with greater than 99.9% reduction after
day 3. Thus, these results demonstrated that natural extracts could have
applications as natural preservatives in meat products.
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Affiliation(s)
- Jeeyeon Lee
- Department of Food & Nutrition, Dong-eui University, Busan 47340, Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hyun Jin Cho
- Department of Food & Nutrition, Dong-eui University, Busan 47340, Korea
| | - Seung-Hye Woo
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Heeyoung Lee
- Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Awad AM, Kumar P, Ismail-Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant. Antioxidants (Basel) 2021; 10:1465. [PMID: 34573097 PMCID: PMC8466011 DOI: 10.3390/antiox10091465] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 12/21/2022] Open
Abstract
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.
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Affiliation(s)
- Alzaidi Mohammed Awad
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
| | - Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia;
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Awis Qurni Sazili
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
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