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Oprea OB, Tolstorebrov I, Claussen IC, Sannan S, Apostol L, Moșoiu C, Gaceu L. Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector. Foods 2023; 12:4498. [PMID: 38137301 PMCID: PMC10742833 DOI: 10.3390/foods12244498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Revised: 12/13/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
The healthy "superfood" sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies have demonstrated that seaweed has a significant potential for usage as a functional ingredient in the food sector. The aim of the current study was to evaluate the rheological (ICC 173 standard method) and chemical potentials of using Saccharina latissima flour in the bread sector. The calcium level of S. latissima flour was found to be 8236 mg/kg, the magnesium level was 6041 mg/kg, the K concentration was 62,088 mg/kg, the iron content was 35.23 mg/kg, the P content was 2263 mg/kg, and the I content was 12,530 mg/kg, significantly higher values than those of wheat flour. The antioxidant properties of the algae powder used were highlighted by the analysis of the total polyphenol content and its antioxidant activity (DPPH method). Four bread samples, which were compared with the control sample entirely made of wheat flour in order to evaluate their potential, were made, using a replacement degree from 1.5% to 6% of S. latissima. Rheological analyses were completed using the ICC 173 standard method, as well as sensorial analysis, where a panel of assessors' evaluations compared the sensory properties of samples with 1.5-6% of S. latissima flour to a control sample manufactured with flour type 650. It was concluded that sample A1 (1.5% algae flour) has sensorial properties similar to those of the control sample, and, for the other samples, the properties began to degrade with the increase in the amount of algae flour. Textural analyses performed during 96 h of storage show that the firmness and gumminess increase with the addition of algae flour and over time. The conclusions indicated that samples comprising 4.5% and 6% of S. latissima are unsatisfactory from a rheological and sensory perspective, while samples having 1.5% and 3% of S. latissima can be viewed as sources of fiber and minerals.
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Affiliation(s)
- Oana Bianca Oprea
- Faculty of Food and Tourism, Transilvania University of Brasov, 148 Castelului Street, 500014 Brașov, Romania
| | - Ignat Tolstorebrov
- NTNU, Institutt for Energi- og Prosessteknikk, Postboks 8900 Torgarden, 7491 Trondheim, Norway
- SINTEF Energi AS, Postboks 4761 Torgarden, 7465 Trondheim, Norway
| | | | - Sigurd Sannan
- SINTEF Energi AS, Postboks 4761 Torgarden, 7465 Trondheim, Norway
| | - Livia Apostol
- National Reseach & Development Institute for Food Bioresources—IBA Bucharest, 6 Dinu Vintilă Street, 021102 Bucharest, Romania
| | - Claudia Moșoiu
- National Reseach & Development Institute for Food Bioresources—IBA Bucharest, 6 Dinu Vintilă Street, 021102 Bucharest, Romania
| | - Liviu Gaceu
- Faculty of Food and Tourism, Transilvania University of Brasov, 148 Castelului Street, 500014 Brașov, Romania
- CSCBAS&CE-MONT Centre/INCE-Romanian Academy, Casa Academiei Române, Calea 13 Septembrie No. 13, 050711 Bucharest, Romania
- Academy of Romanian Scientists, Ilfov Street, No. 3, 050044 Bucharest, Romania
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Perez-Vazquez A, Carpena M, Barciela P, Cassani L, Simal-Gandara J, Prieto MA. Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review. Antioxidants (Basel) 2023; 12:antiox12030612. [PMID: 36978860 PMCID: PMC10045370 DOI: 10.3390/antiox12030612] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 03/06/2023] Open
Abstract
Seaweeds are an underutilized food in the Western world, but they are widely consumed in Asia, with China being the world’s larger producer. Seaweeds have gained attention in the food industry in recent years because of their composition, which includes polysaccharides, lipids, proteins, dietary fiber, and various bioactive compounds such as vitamins, essential minerals, phenolic compounds, and pigments. Extraction techniques, ranging from more traditional techniques such as maceration to novel technologies, are required to obtain these components. Pressurized liquid extraction (PLE) is a green technique that uses high temperatures and pressure applied in conjunction with a solvent to extract components from a solid matrix. To improve the efficiency of this technique, different parameters such as the solvent, temperature, pressure, extraction time and number of cycles should be carefully optimized. It is important to note that PLE conditions allow for the extraction of target analytes in a short-time period while using less solvent and maintaining a high yield. Moreover, the combination of PLE with other techniques has been already applied to extract compounds from different matrices, including seaweeds. In this way, the combination of PLE-SFE-CO2 seems to be the best option considering both the higher yields obtained and the economic feasibility of a scaling-up approximation. In addition, the food industry is interested in incorporating the compounds extracted from edible seaweeds into food packaging (including edible coating, bioplastics and bio-nanocomposites incorporated into bioplastics), food products and animal feed to improve their nutritional profile and technological properties. This review attempts to compile and analyze the current data available regarding the application of PLE in seaweeds to determine the use of this extraction technique as a method to obtain active compounds of interest for food industry application.
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Affiliation(s)
- Ana Perez-Vazquez
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
| | - Paula Barciela
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
| | - Lucia Cassani
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
- Correspondence: (L.C.); (J.S.-G.); (M.A.P.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
- Correspondence: (L.C.); (J.S.-G.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
- Correspondence: (L.C.); (J.S.-G.); (M.A.P.)
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Kumar A, Hanjabam MD, Kishore P, Uchoi D, Panda SK, Mohan CO, Chatterjee NS, Zynudheen AA, Ravishankar CN. Exploitation of Seaweed Functionality for the Development of Food Products. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03023-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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Healy LE, Zhu X, Pojić M, Sullivan C, Tiwari U, Curtin J, Tiwari BK. Biomolecules from Macroalgae-Nutritional Profile and Bioactives for Novel Food Product Development. Biomolecules 2023; 13. [PMID: 36830755 DOI: 10.3390/biom13020386] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/15/2022] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed. This review paper discusses the unique properties of seaweed as a food, the processes involved in seaweed aquaculture, and the products that can be developed from this marine biomass. Challenges facing the industry such as consumer hesitation around seaweed products, the safety of seaweed, and processing hurdles will also be discussed.
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Wu G, Zhuang D, Chew KW, Ling TC, Khoo KS, Van Quyen D, Feng S, Show PL. Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption. Molecules 2022; 27:molecules27196633. [PMID: 36235173 PMCID: PMC9572256 DOI: 10.3390/molecules27196633] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/28/2022] [Accepted: 10/03/2022] [Indexed: 11/05/2022]
Abstract
With the rapid development of the economy and productivity, an increasing number of citizens are not only concerned about the nutritional value of algae as a potential new food resource but are also, in particular, paying more attention to the safety of its consumption. Many studies and reports pointed out that analyzing and solving seaweed food safety issues requires holistic and systematic consideration. The three main factors that have been found to affect the food safety of algal are physical, chemical, and microbiological hazards. At the same time, although food safety awareness among food producers and consumers has increased, foodborne diseases caused by algal food safety incidents occur frequently. It threatens the health and lives of consumers and may cause irreversible harm if treatment is not done promptly. A series of studies have also proved the idea that microbial contamination of algae is the main cause of this problem. Therefore, the rapid and efficient detection of toxic and pathogenic microbial contamination in algal products is an urgent issue that needs to be addressed. At the same time, two other factors, such as physical and chemical hazards, cannot be ignored. Nowadays, the detection techniques are mainly focused on three major hazards in traditional methods. However, especially for food microorganisms, the use of traditional microbiological control techniques is time-consuming and has limitations in terms of accuracy. In recent years, these two evaluations of microbial foodborne pathogens monitoring in the farm-to-table chain have shown more importance, especially during the COVID-19 pandemic. Meanwhile, there are also many new developments in the monitoring of heavy metals, algal toxins, and other pollutants. In the future, algal food safety risk assessment will not only focus on convenient, rapid, low-cost and high-accuracy detection but also be connected with some novel technologies, such as the Internet of Things (artificial intelligence, machine learning), biosensor, and molecular biology, to reach the purpose of simultaneous detection.
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Affiliation(s)
- Guowei Wu
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih 43500, Malaysia
| | - Dingling Zhuang
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Kit Wayne Chew
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore
- Correspondence: (K.W.C.); (S.F.); (P.L.S.)
| | - Tau Chuan Ling
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Kuan Shiong Khoo
- Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan 32003, Taiwan
| | - Dong Van Quyen
- Institute of Biotechnology, Vietnam Academy of Science and Technology (VAST), Hanoi 100803, Vietnam
- Vietnam Academy of Science and Technology, University of Science and Technology of Hanoi, Hanoi 100803, Vietnam
| | - Shuying Feng
- Medical College, Henan University of Chinese Medicine, Zhengzhou 450046, China
- Correspondence: (K.W.C.); (S.F.); (P.L.S.)
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih 43500, Malaysia
- Department of Sustainable Engineering, Saveetha School of Engineering, SIMATS, Chennai 602105, India
- Zhejiang Provincial Key Laboratory for Subtropical Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
- Correspondence: (K.W.C.); (S.F.); (P.L.S.)
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Meng W, Mu T, Marco GV. Seaweeds and microalgal biomass: The future of food and nutraceuticals. Future Foods 2022. [DOI: 10.1016/b978-0-323-91001-9.00014-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Abstract
As a result of their nutritive values, algae have been used as a food resource for centuries, and there is a growing interest to use them as enrichment ingredients in food products. However, food product acceptance by consumers is strongly linked to their organoleptic properties, especially the aroma, taste, and a combination of the two, flavor. With regard to edible algae, "fresh seashore", "seafood-like", "cucumber green", and "earthy" are descriptors commonly used to define their aromas. Several families of molecules participate in the diversity and peculiarities of algal aromas: pungent sulfur compounds and marine halogenated components but also herbaceous fatty acid derivatives and fruity-floral terpenoids. In both macroalgae (seaweeds) and microalgae, these compounds are studied from a chemistry point of view (identification and quantification) and a sensorial point of view, involving sensorial evaluation by panelists. As a whole food, a food ingredient, or a feed, algae are valued for their nutritional composition and their health benefits. However, because the acceptance of food by consumers is so strongly linked to its sensorial features, studies have been performed to explore the aromas of algae, their impact on food, their evolution through processing, and their ability to produce selected aromas using biotechnology. This review aims at highlighting algal aromas from seaweed and microalgae as well as their use, their handling, and their processing in the food industry.
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Affiliation(s)
- Nellie Francezon
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE) 42 Rue Georges Morel, 49070 Beaucouzé, France
| | - Ariane Tremblay
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
| | - Jean-Luc Mouget
- Mer-Molécules-Santé (MMS), FR CNRS 3473 IUML, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Pamela Pasetto
- Institut des Molécules et Matériaux du Mans (IMMM), UMR CNRS 6283, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Lucie Beaulieu
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
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Zhu X, Healy L, Zhang Z, Maguire J, Sun DW, Tiwari BK. Novel postharvest processing strategies for value-added applications of marine algae. J Sci Food Agric 2021; 101:4444-4455. [PMID: 33608900 DOI: 10.1002/jsfa.11166] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 02/13/2021] [Accepted: 02/20/2021] [Indexed: 06/12/2023]
Abstract
Marine algae are regarded as a promising nutrients resource in future as they can be sustainably cultured without land and high investment. These macroalgae are now widely processed into food and beverages, fertilizers and animal feed. Furthermore, bioactive compounds such as polysaccharides and polyphenols in seaweeds have proven to have antibacterial, antiviral and antifungal properties that can be utilized in cosmeceuticals, nutraceuticals and pharmaceuticals. As a key procedure in seaweed production, the postharvest process not only requires more laboured and energy but also affect the quality of the final product significantly. This article reviewed all current postharvest processes and technologies of seaweed and addressed potential postharvest strategies for seaweed production. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xianglu Zhu
- Teagasc, Ashtown Food Research Centre, Dublin, Ireland
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin, Ireland
| | - Laura Healy
- Teagasc, Ashtown Food Research Centre, Dublin, Ireland
- Technological University Dublin, Dublin, Ireland
| | - Zhihang Zhang
- Teagasc, Ashtown Food Research Centre, Dublin, Ireland
| | | | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin, Ireland
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Macho-González A, Bastida S, Garcimartín A, López-Oliva ME, González P, Benedí J, González-Muñoz MJ, Sánchez-Muniz FJ. Functional Meat Products as Oxidative Stress Modulators: A Review. Adv Nutr 2021; 12:1514-1539. [PMID: 33578416 PMCID: PMC8321872 DOI: 10.1093/advances/nmaa182] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/21/2020] [Accepted: 12/23/2020] [Indexed: 02/06/2023] Open
Abstract
High meat consumption has been associated with increased oxidative stress mainly due to the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy-nonenal, oxysterols, or protein carbonyls, which can induce oxidative damage. Meat products are excellent matrices for introducing different bioactive compounds, to obtain functional meat products aimed at minimizing the pro-oxidant effects associated with high meat consumption. Therefore, this review aims to summarize the concept and preparation of healthy and functional meat, which could benefit antioxidant status. Likewise, the key strategies regarding meat production and storage as well as ingredients used (e.g., minerals, polyphenols, fatty acids, walnuts) for developing these functional meats are detailed. Although most effort has been made to reduce the oxidation status of meat, newly emerging approaches also aim to improve the oxidation status of consumers of meat products. Thus, we will delve into the relation between functional meats and their health effects on consumers. In this review, animal trials and intervention studies are discussed, ascertaining the extent of functional meat products' properties (e.g., neutralizing reactive oxygen species formation and increasing the antioxidant response). The effects of functional meat products in the frame of diet-gene interactions are analyzed to 1) discover target subjects that would benefit from their consumption, and 2) understand the molecular mechanisms that ensure precision in the prevention and treatment of diseases, where high oxidative stress takes place. Long-term intervention-controlled studies, testing different types and amounts of functional meat, are also necessary to ascertain their positive impact on degenerative diseases.
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Affiliation(s)
- Adrián Macho-González
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Sara Bastida
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María Elvira López-Oliva
- Departmental Section of Physiology, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Pilar González
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María José González-Muñoz
- Biomedical Sciences Department, Toxicology Teaching Unit, Pharmacy School, Alcala University, Alcalá de Henares, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Francisco J Sánchez-Muniz
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
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Monteiro MLG, Mársico ET, Cunha LCM, Rosenthal A, Deliza R, Conte-junior CA. Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products. INNOV FOOD SCI EMERG 2021; 71:102710. [DOI: 10.1016/j.ifset.2021.102710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Cabral EM, Oliveira M, Mondala JRM, Curtin J, Tiwari BK, Garcia-Vaquero M. Antimicrobials from Seaweeds for Food Applications. Mar Drugs 2021; 19:md19040211. [PMID: 33920329 PMCID: PMC8070350 DOI: 10.3390/md19040211] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/07/2021] [Accepted: 04/08/2021] [Indexed: 12/28/2022] Open
Abstract
The exponential growth of emerging multidrug-resistant microorganisms, including foodborne pathogens affecting the shelf-life and quality of foods, has recently increased the needs of the food industry to search for novel, natural and eco-friendly antimicrobial agents. Macroalgae are a bio-diverse group distributed worldwide, known to produce multiple compounds of diverse chemical nature, different to those produced by terrestrial plants. These novel compounds have shown promising health benefits when incorporated into foods, including antimicrobial properties. This review aims to provide an overview of the general methods and novel compounds with antimicrobial properties recently isolated and characterized from macroalgae, emphasizing the molecular pathways of their antimicrobial mechanisms of action. The current scientific evidence on the use of macroalgae or macroalgal extracts to increase the shelf-life of foods and prevent the development of foodborne pathogens in real food products and their influence on the sensory attributes of multiple foods (i.e., meat, dairy, beverages, fish and bakery products) will also be discussed, together with the main challenges and future trends of the use of marine natural products as antimicrobials.
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Affiliation(s)
- Eduarda M. Cabral
- Teagasc, Food Research Centre, Ashtown, 15 Dublin, Ireland; (E.M.C.); (B.K.T.)
| | - Márcia Oliveira
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, 24071 León, Spain;
| | - Julie R. M. Mondala
- School of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin-City Campus, 7 Dublin, Ireland; (J.R.M.M.); (J.C.)
| | - James Curtin
- School of Food Science & Environmental Health, College of Sciences & Health, Technological University Dublin-City Campus, 7 Dublin, Ireland; (J.R.M.M.); (J.C.)
| | - Brijesh K. Tiwari
- Teagasc, Food Research Centre, Ashtown, 15 Dublin, Ireland; (E.M.C.); (B.K.T.)
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland
- Correspondence:
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Gu Z, Liu S, Duan Z, Kang R, Zhao M, Xia G, Shen X. Effect of citric acid on physicochemical properties and protein structure of low-salt restructured tilapia (Oreochromis mossambicus) meat products. J Sci Food Agric 2021; 101:1636-1645. [PMID: 32888322 DOI: 10.1002/jsfa.10784] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 08/12/2020] [Accepted: 09/05/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The growing consumer demand for healthy products has encouraged the development of low-salt meat products. In this study, to develop low-salt restructured tilapia (Oreochromis mossambicus) meat products, citric acid was used to improve the properties of restructured tilapia products. RESULTS In comparison with control restructured fish products (RP) and surimi products (SP), 0.2% citric acid-treated restructured fish products (RPC) and surimi products (SPC) showed a significant decrease in expressible water and water activity and a remarkable increase in whiteness, dry matter, hardness, chewiness, gumminess, and acceptability. Mechanistic studies suggested that citric acid significantly changed the content of total protein and myofibrillar proteins and promoted degradation of heavy myosin chains. Fourier-transform infrared and Raman spectra revealed the citric acid-mediated alteration in the peak intensities of amide I and amide II bands, which changed the secondary structures of RPC and SPC. CONCLUSION It is feasible to prepare low-salt restructured tilapia meat products using citric acid, which offers a means of using muscle by-products and exploiting new functional products with an added commercial value. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Zhipeng Gu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou, China
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Shuhui Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou, China
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Zhouwei Duan
- Institute of Processing & Design of Agroproducts, Hainan Academy of Agricultural Science, Haikou, China
| | - Rui Kang
- Hainan Institute for Food Control, Haikou, China
| | - Meihui Zhao
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou, China
- College of Food Science and Technology, Hainan University, Haikou, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, China
| | - Xuanri Shen
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou, China
- College of Food Science and Technology, Hainan University, Haikou, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, China
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Ribeiro WO, Ozaki MM, Dos Santos M, Rodríguez AP, Pflanzer SB, Pollonio MAR. Interaction between papain and transglutaminase enzymes on the textural softening of burgers. Meat Sci 2021; 174:108421. [PMID: 33429336 DOI: 10.1016/j.meatsci.2020.108421] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 12/24/2020] [Accepted: 12/26/2020] [Indexed: 11/20/2022]
Abstract
The present study investigated the effect of the enzymes papain (0.2%) and microbial transglutaminase (MTG) (1%) on the texture properties of beef and chicken burgers to develop a meat product with significant increase in softness due to the physiological limitations of the elderly. The products were characterized for pH, objective color, water activity, texture profile analysis (TPA), shear force, compression test, electrophoretic profile, cooking loss, and diameter reduction. A pronounced increase in softness was observed for both raw materials containing papain. An increase in shear force was observed for the beef burger containing only MTG, while the chicken burger showed a reduction of this parameter. The compression tests showed papain alone or combined with MTG decreased the hardness of the burgers. The results showed that the combination of the enzymes papain and MTG can be an effective strategy to develop beef and chicken burgers much softer, contributing to the future studies focused on the physiological needs of the elderly.
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14
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Zinina O, Merenkova S, Galimov D, Okuskhanova E, Rebezov M, Khayrullin M, Anichkina O. Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials. Int J Food Sci 2020; 2020:8869401. [PMID: 33415136 DOI: 10.1155/2020/8869401] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/29/2020] [Accepted: 12/01/2020] [Indexed: 11/20/2022]
Abstract
The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials. The formulations of minced meat from beef trimming, hemp protein, and flax flour were optimized in terms of biological value and optimal content of essential amino acids. The addition of plant components in amounts greater than 18% caused an increase in the content of protein, fat, and ash in the minced samples. The rheological properties of minced meat samples without enzyme treatment changed depending on the proportion of plant raw materials. When the content of the flax flour was increased, the minimum ultimate shear stress and viscosity were observed, while the maximum values for these indicators were achieved in samples containing about 15% hemp protein, as well as in samples without plant additives. When adding transglutaminase to the formulation, increases in the ultimate shear stress and viscosity were proven for all combined minced samples. The combined minces, containing flax flour, had a more plastic structure and the lowest modulus of elasticity, while minces including 14% hemp protein or more than 87% meat components were identical to the control samples in terms of deformation and elasticity. In enzyme-treated minces, the plasticity of the samples reduced while density and elasticity increased. Transglutaminase treatment contributed to the formation of optimal technological properties of combined minces. Microstructural analysis showed the intermolecular bonds between protein particles in combined minced samples with the addition of enzymes. The research results have demonstrated the effectiveness of using transglutaminase in the composition of combined minced meat for the formation of a homogeneous and dense system with the necessary technological and rheological properties.
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Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 2020; 9:E1416. [PMID: 33036478 PMCID: PMC7601710 DOI: 10.3390/foods9101416] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 01/07/2023] Open
Abstract
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
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Affiliation(s)
- Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Rasmi Janardhanan
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
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16
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Gabbia D, De Martin S. Brown Seaweeds for the Management of Metabolic Syndrome and Associated Diseases. Molecules 2020; 25:E4182. [PMID: 32932674 PMCID: PMC7570850 DOI: 10.3390/molecules25184182] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/03/2020] [Accepted: 09/09/2020] [Indexed: 02/08/2023] Open
Abstract
Metabolic syndrome is characterized by the coexistence of different metabolic disorders which increase the risk of developing type 2 diabetes mellitus and cardiovascular diseases. Therefore, metabolic syndrome leads to a reduction in patients' quality of life as well as to an increase in morbidity and mortality. In the last few decades, it has been demonstrated that seaweeds exert multiple beneficial effects by virtue of their micro- and macronutrient content, which could help in the management of cardiovascular and metabolic diseases. This review aims to provide an updated overview on the potential of brown seaweeds for the prevention and management of metabolic syndrome and its associated diseases, based on the most recent evidence obtained from in vitro and in vivo preclinical and clinical studies. Owing to their great potential for health benefits, brown seaweeds are successfully used in some nutraceuticals and functional foods for treating metabolic syndrome comorbidities. However, some issues still need to be tackled and deepened to improve the knowledge of their ADME/Tox profile in humans, in particular by finding validated indexes of their absorption and obtaining reliable information on their efficacy and long-term safety.
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Affiliation(s)
- Daniela Gabbia
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, 35131 Padova, Italy
| | - Sara De Martin
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, 35131 Padova, Italy
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17
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Munekata PES, Pateiro M, Barba FJ, Dominguéz R, Gagaoua M, Lorenzo JM. Development of new food and pharmaceutical products: Nutraceuticals and food additives. Adv Food Nutr Res 2019; 92:53-96. [PMID: 32402447 DOI: 10.1016/bs.afnr.2019.12.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The market of nutraceuticals and foods elaborated with natural additives are constantly growing and leading researchers and professionals of pharmaceutical and food industry to develop new products and reconsider the formulation of processed food. However, these products can only be insert into the market after extensive and well-performed scientific studies that clarify the mechanisms by which bioactive compounds can improve health status beyond nutrition or can replace conventional food additives perceived as "unhealthy" or "unfamiliar" by consumers. Therefore, scientific evidence regarding the actual health benefits and preservation/enhancement of food attributes are the crucial step in the exploration of nutraceuticals and natural food additives. In this context, several studies have been carried to identify and characterize natural bioactive compounds in aquaculture and related by-products for further production of nutraceuticals and food additives. The main purpose of this chapter is to highlight the most recent advances to explore extracts and isolated compounds from aquaculture and by-products to develop nutraceuticals and food additives.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
| | - Rubén Dominguéz
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Dublin, Ireland
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.
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18
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Abstract
Seaweeds and their bioactive compounds, particularly polysaccharides and phenolics can be regarded as great dietary supplements with gut health benefits and prebiotics. These components are resistant to digestion by enzymes present in the human gastrointestinal tract, also selectively stimulate the growth of beneficial gut bacteria and the production of fermentation products such as short chain fatty acids. Commonly, the health benefits of seaweed components are assessed by including them in an in vitro anaerobic fermentation system containing human fecal inocula that mimics the environment of the human large bowel. Regarding to the complex interactions between dietary components, gastrointestinal physiological processes, and gut microbiota are difficult to model in vitro. Consequently it is important to follow up the promising in vitro results with in vivo animal or human testing. The aim of this chapter is to have a comprehensive review on the application of seaweeds and seaweed-derived metabolites as prebiotics, and understand the trends, gaps and future directions of both scientific and industrial developments. This work contributes to develop and expand new platform of seaweed utilization for higher-value products, particularly to functional food and nutraceutical industries in order to serve the social demand for health awareness and support economic development.
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Affiliation(s)
- Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Reinu E Abraham
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Adelaide, SA, Australia
| | - Peng Su
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Adelaide, SA, Australia
| | - Wei Zhang
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Adelaide, SA, Australia.
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19
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Albertos I, Martin-Diana A, Burón M, Rico D. Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100382] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Stangierski J, Lesnierowski G. Nutritional and health-promoting aspects of poultry meat and its processed products. WORLD POULTRY SCI J 2015; 71:71-82. [DOI: 10.1017/s0043933915000070] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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21
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Afonso NC, Catarino MD, Silva AMS, Cardoso SM. Brown Macroalgae as Valuable Food Ingredients. Antioxidants (Basel) 2019; 8:E365. [PMID: 31480675 DOI: 10.3390/antiox8090365] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 08/24/2019] [Accepted: 08/26/2019] [Indexed: 12/22/2022] Open
Abstract
Due to the balanced nutritional value and abundance of bioactive compounds, seaweeds represent great candidates to be used as health-promoting ingredients by the food industry. In this field, Phaeophyta, i.e., brown macroalgae, have been receiving great attention particularly due to their abundance in complex polysaccharides, phlorotannins, fucoxanthin and iodine. In the past decade, brown algae and their extracts have been extensively studied, aiming at the development of well-accepted products with the simultaneous enhancement of nutritional value and/or shelf-life. However, the reports aiming at their bioactivity in in vivo models are still scarce and need additional exploration. Therefore, this manuscript revises the relevant literature data regarding the development of Phaeophyta-enriched food products, namely those focused on species considered as safe for human consumption in Europe. Hopefully, this will create awareness to the need of further studies in order to determine how those benefits can translate to human beings.
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22
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Zhang Q, Ma G, Chen H, Han L, Yu Q, Ma J, Zhang W. Optimization of binding process for premade yak steaks using transglutaminase, sodium caseinate, and carrageenan. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Guoyuan Ma
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Hao Chen
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Ling Han
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Qunli Yu
- College of Food Science and EngineeringGansu Agricultural University Lanzhou Gansu China
| | - Junyi Ma
- Qinghai Pate Investment and Development Co., LtdChengdong District Xining City Qinghai Province China
| | - Wenhua Zhang
- Ningxia Xiahua Halal Meat Food Co., Ltd Zhongwei City Ningxia Prefecture China
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23
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Abstract
Algae are common all over the Earth. Due to their rich chemical composition and content of bioactive substances they have been used in many fields of industry. Their gelling, thickening and stabilizing properties have led to the development of such products as agar, alginate and carrageenan. Moreover, algae are used in the food industry as food supplements and an addition to functional food. Algae are also added to meat products, such as pasty, steaks, frankfurters and sausages, as well as to fish, fish products, and oils, to improve their quality. Cereal-based products, such as pasta, flour and bread, are another group of products enriched with algae. Due to their properties algae may also be used for construction of fermented functional food. Fermented products containing algae are, most of all, dairy products, such as cheese, cream, milk deserts, yoghurt, cottage cheese, and processed cheese. Combination of fermented products offering a high content of lactic acid bacteria with algae possessing biologically active metabolites of natural origin allows not only to compose products with a high content of nutrients, but also to create a brand new segment of fermented food.
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Affiliation(s)
- Sylwia Ścieszka
- Faculty of Biotechnology and Food Science, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Łódź, Poland
| | - Elżbieta Klewicka
- Faculty of Biotechnology and Food Science, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Łódź, Poland
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Circuncisão AR, Catarino MD, Cardoso SM, Silva AMS. Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers. Mar Drugs 2018; 16:md16110400. [PMID: 30360515 PMCID: PMC6266857 DOI: 10.3390/md16110400] [Citation(s) in RCA: 101] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 10/17/2018] [Accepted: 10/18/2018] [Indexed: 01/31/2023] Open
Abstract
Seaweeds are well-known for their exceptional capacity to accumulate essential minerals and trace elements needed for human nutrition, although their levels are commonly very variable depending on their morphological features, environmental conditions, and geographic location. Despite this variability, accumulation of Mg, and especially Fe, seems to be prevalent in Chlorophyta, while Rhodophyta and Phaeophyta accumulate higher concentrations of Mn and I, respectively. Both red and brown seaweeds also tend to accumulate higher concentrations of Na, K, and Zn than green seaweeds. Their valuable mineral content grants them great potential for application in the food industry as new ingredients for the development of numerous functional food products. Indeed, many studies have already shown that seaweeds can be used as NaCl replacers in common foods while increasing their content in elements that are oftentimes deficient in European population. In turn, high concentrations of some elements, such as I, need to be carefully addressed when evaluating seaweed consumption, since excessive intake of this element was proven to have negative impacts on health. In this regard, studies point out that although very bioaccessible, I bioavailability seems to be low, contrarily to other elements, such as Na, K, and Fe. Another weakness of seaweed consumption is their capacity to accumulate several toxic metals, which can pose some health risks. Therefore, considering the current great expansion of seaweed consumption by the Western population, specific regulations on this subject should be laid down. This review presents an overview of the mineral content of prevalent edible European macroalgae, highlighting the main factors interfering in their accumulation. Furthermore, the impact of using these marine vegetables as functional ingredients or NaCl replacers in foods will be discussed. Finally, the relationship between macroalgae’s toxic metals content and the lack of European legislation to regulate them will be addressed.
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Affiliation(s)
- Ana R Circuncisão
- Department of Chemistry & Organic Chemistry, Natural Products and Food Stuffs Research Unit (QOPNA), University of Aveiro, Aveiro 3810-193, Portugal.
| | - Marcelo D Catarino
- Department of Chemistry & Organic Chemistry, Natural Products and Food Stuffs Research Unit (QOPNA), University of Aveiro, Aveiro 3810-193, Portugal.
| | - Susana M Cardoso
- Department of Chemistry & Organic Chemistry, Natural Products and Food Stuffs Research Unit (QOPNA), University of Aveiro, Aveiro 3810-193, Portugal.
| | - Artur M S Silva
- Department of Chemistry & Organic Chemistry, Natural Products and Food Stuffs Research Unit (QOPNA), University of Aveiro, Aveiro 3810-193, Portugal.
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25
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Rico D, Alonso de Linaje A, Herrero A, Asensio-Vegas C, Miranda J, Martínez-Villaluenga C, de Luis DA, Martin-Diana AB. Carob by-products and seaweeds for the development of functional bread. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13700] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL); Valladolid Spain
| | | | - Ana Herrero
- Department of Chemistry; University of Burgos; Burgos Spain
| | - Carmen Asensio-Vegas
- Agrarian Technological Institute of Castilla and Leon (ITACyL); Valladolid Spain
| | - Jonatan Miranda
- Nutrition and Obesity Group, Department of Nutrition and Food Science; University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute; Vitoria Spain
- CIBERObn Physiopathology of Obesity and Nutrition; Institute of Health Carlos III; Madrid Spain
| | - Cristina Martínez-Villaluenga
- Department of Food Characterization, Quality and Safety; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); Madrid Spain
| | - Daniel Antonio de Luis
- Department of Endocrinology and Nutrition; Hospital Clínico Universitario de Valladolid-IEN; Facultad de Medicina; Universidad de Valladolid; Valladolid Spain
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26
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Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage. Foods 2018; 7:E132. [PMID: 30149617 DOI: 10.3390/foods7090132] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 08/21/2018] [Accepted: 08/23/2018] [Indexed: 12/29/2022] Open
Abstract
This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Spermidine and spermine contents were initially different among the meats. Putrescine was the most prevalent BA (p < 0.05) irrespective of species. In general, chicken and turkey contained the highest (p < 0.05) levels of BAs, and TFAAP of BAs. In terms of the biogenic amine index (BAI), the quality of chicken was the worst while beef meat was the only sample whose quality remained acceptable through the study. This BAI seems to be more suitable as a quality index for white meat freshness than for red meat, especially for beef.
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27
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Santos JDSL, Mársico ET, Cinquini MA, Silva FAD, Conte Junior CA, Monteiro MLG. Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets. Braz J Food Technol 2018. [DOI: 10.1590/1981-6723.17817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P < 0.05) lipid contents and energy values and the lowest (P < 0.05) moisture and carbohydrate levels. The protein contents were similar (P > 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P < 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P > 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P < 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P < 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.
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28
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Pina-Pérez MC, Rivas A, Martínez A, Rodrigo D. Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food. Food Chem 2017; 235:34-44. [PMID: 28554644 PMCID: PMC7131516 DOI: 10.1016/j.foodchem.2017.05.033] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 05/01/2017] [Accepted: 05/06/2017] [Indexed: 11/16/2022]
Abstract
Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobials in food. The antimicrobial potential of algae is highly dependent on: (i) type, brown algae being the most effective against foodborne bacteria; (ii) the solvent used in the extraction of bioactive compounds, ethanolic and methanolic extracts being highly effective against Gram-positive and Gram-negative bacteria; and (iii) the concentration of the extract. The present paper reviews the main antimicrobial potential of algal species and their bioactive compounds in reference and real food matrices. The validation of the algae antimicrobial potential in real food matrices is still a research niche, being meat and bakery products the most studied substrates.
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Affiliation(s)
- M C Pina-Pérez
- Centro Avanzado de Microbiología de Alimentos (CAMA) - Universitat Politècnica de Valencia (UPV), Camino de Vera s/n, 46022 Valencia, Spain.
| | - A Rivas
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Departamento Conservación y Calidad de los Alimentos, Avda. Agustin Escardino, 7, 46980 Paterna, Valencia, Spain
| | - A Martínez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Departamento Conservación y Calidad de los Alimentos, Avda. Agustin Escardino, 7, 46980 Paterna, Valencia, Spain
| | - D Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Departamento Conservación y Calidad de los Alimentos, Avda. Agustin Escardino, 7, 46980 Paterna, Valencia, Spain
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Triki M, Khemakhem I, Trigui I, Ben Salah R, Jaballi S, Ruiz-Capillas C, Ayadi M, Attia H, Besbes S. Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population. Meat Sci 2017; 133:194-203. [DOI: 10.1016/j.meatsci.2017.07.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 07/02/2017] [Accepted: 07/07/2017] [Indexed: 10/19/2022]
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30
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URAN H, YILMAZ İ. A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation. Food Sci Technol 2017. [DOI: 10.1590/1678-457x.33816] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Ruiz-Capillas C, Nardoia M, Herrero AM, Jimnez-Colmenero F, Chamorro S, Brenes A. Effect of Added Grape Seed and Skin on Chicken Thigh Patties during Chilled Storage. ACTA ACUST UNITED AC 2017. [DOI: 10.15436/2377-0619.17.1497] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Forghani Z, Eskandari MH, Aminlari M, Shekarforoush SS. Effects of microbial transglutaminase on physicochemical properties, electrophoretic patterns and sensory attributes of veggie burger. J Food Sci Technol 2017; 54:2203-2213. [PMID: 28740276 DOI: 10.1007/s13197-017-2614-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/07/2017] [Accepted: 03/28/2017] [Indexed: 10/19/2022]
Abstract
The main objective of this study was to investigate the effects of microbial-transglutaminase (MTGase 0-0.75%)/sodium-caseinate (SC 0-2%) as crosslinker agents on proximate analysis, binding properties (expressible moisture and shrinkage), texture analysis, electrophoretic patterns, instrumental color, and sensory properties of veggie burgers. Addition of SC and MTGase positively affected shrinkage and expressible moisture. It also increased hardness, springiness, chewiness, and cutting-force of burgers. Presence of SC had no effects on cohesiveness of burgers. Total protein and ash of samples were increased by treatment with SC. The lightness (L*) of samples was significantly decreased by 0.75% MTGase. No significant influence of SC on samples color parameters was observed. The results indicated that distinct protein bands were not formed on the SDS-PAGE of burger samples and resulted in a smearing pattern on the gel. When soy-protein was incubated with MTGase, a progressive decrease in the intensity of the bands corresponding to the subunits 7S and 11S globulins was observed concomitant with disappearance of A3 and B3 bands. Electrophoresis pattern of gluten was slightly changed after MTGase treatment. There were significant differences in color, taste, appearance, mouth feel, and overall acceptability between treated and control samples. Results suggest that production of veggie burgers using MTGase alone or in combination with SC brings about covalent cross-linking between homologous and heterologous proteins to form high-molecular weight polymers, thereby improving the mechanical properties of veggie burgers and profoundly increases the acceptability of the end product.
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Affiliation(s)
- Zahra Forghani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mahmoud Aminlari
- Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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Barbosa PT, Santos IC, Ferreira VC, Fragoso SP, Araújo ÍB, Costa AC, Araújo LC, Silva FA. Physicochemical properties of low sodium goat kafta. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.06.071] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Martelo-Vidal MJ, Guerra-Rodríguez E, Pita-Calvo C, Vázquez M. Reduced-salt restructured European hake ( Merluccius merluccius ) obtained using microbial transglutaminase. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Nuñez M, Picon A. Seaweeds in yogurt and quark supplementation: influence of five dehydrated edible seaweeds on sensory characteristics. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13298] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Manuel Nuñez
- Departamento de Tecnología de Alimentos; INIA; Carretera de La Coruña km 7 Madrid 28040 Spain
| | - Antonia Picon
- Departamento de Tecnología de Alimentos; INIA; Carretera de La Coruña km 7 Madrid 28040 Spain
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Roohinejad S, Koubaa M, Barba FJ, Saljoughian S, Amid M, Greiner R. Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Food Res Int 2016; 99:1066-1083. [PMID: 28865618 DOI: 10.1016/j.foodres.2016.08.016] [Citation(s) in RCA: 163] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 08/05/2016] [Accepted: 08/13/2016] [Indexed: 12/16/2022]
Abstract
Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyle diseases such as obesity, dyslipidemia, hypertension, and diabetes were also discussed. The results of the studies demonstrated that the addition of seaweeds, in powder or extract form, can improve the nutritional and textural properties of food products. Additionally, low-fat products with less calories and less saturated fatty acids can be prepared using seaweeds. Moreover, the addition of seaweeds also affected the health properties of food products. The results of these studies demonstrated that the health value, shelf-life and overall quality of foods can be improved through the addition of either seaweeds or seaweed extracts.
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Affiliation(s)
- Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany.
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France
| | - Francisco J Barba
- Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Sania Saljoughian
- Nutritional Science Department, Varastegan Institute for Medical Sciences, Mashhad, Iran
| | - Mehrnoush Amid
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
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Choi YS, Jeong TJ, Kim HW, Hwang KE, Sung JM, Seo DH, Kim YB, Kim CJ. Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12945] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center; Korean Food Research Institute; Seongnam 13539 Republic of Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Republic of Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab; Purdue University; West Lafayette IN 47907
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Republic of Korea
| | - Jung-Min Sung
- Food Processing Research Center; Korean Food Research Institute; Seongnam 13539 Republic of Korea
| | - Dong-Ho Seo
- Food Processing Research Center; Korean Food Research Institute; Seongnam 13539 Republic of Korea
| | - Young-Boong Kim
- Food Processing Research Center; Korean Food Research Institute; Seongnam 13539 Republic of Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 05029 Republic of Korea
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Cofrades S, Benedí J, Garcimartin A, Sánchez-Muniz FJ, Jimenez-Colmenero F. A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties. Food Res Int 2016; 99:1084-1094. [PMID: 28865619 DOI: 10.1016/j.foodres.2016.06.029] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Revised: 06/23/2016] [Accepted: 06/30/2016] [Indexed: 11/19/2022]
Abstract
Meat consumption is influenced by various kinds of factors, among them health implications. Different strategies can be effective in developing meat-based functional foods. These basically entail reducing the presence of compounds with negative health implications and enhancing the presence of beneficial compounds. This article reviews a comprehensive model for the development of meat-based functional foods based on a presentation of the research achieved in terms of the design and development of qualitatively and quantitatively modified meat products (frankfurters, patties and restructured steaks). These were reformulated to incorporate nutrients associated with three different seaweeds (wakame-Undaria pinnatifida; nori-Porphyra umbilicalis; and sea spaghetti-Himanthalia elongata) as sources of bioactive substances, while simultaneously reducing sodium and fat and improving fatty acid profiles. Those seaweeds were chosen, because in terms of composition and health implications, abundance on Spanish coasts, relatively widespread consumption, and suitability in terms of flavour and colour they are better suited than others for use as ingredients in new products. It also discusses the consequences of the use of this type of meat-based functional foods (combination of pork meat and 5% of each seaweed with or without hypercholesterolaemic agent included in the diets) on growing animals (Wistar male rats), and their effects on different aspects of lipoprotein metabolism, oxidative stress and liver structure. This article, then, reports a comprehensive approach to the production of seaweed-enriched meat products, considering aspects of technological development aimed at achieving the functional effect.
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Affiliation(s)
- S Cofrades
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
| | - J Benedí
- Facultad de Farmacia, Universidad Complutense de Madrid (UCM), 28040, Madrid, Spain
| | - A Garcimartin
- Facultad de Farmacia, Universidad Complutense de Madrid (UCM), 28040, Madrid, Spain
| | - F J Sánchez-Muniz
- Facultad de Farmacia, Universidad Complutense de Madrid (UCM), 28040, Madrid, Spain
| | - F Jimenez-Colmenero
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
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Buňková L, Gál R, Lorencová E, Jančová P, Doležalová M, Kmeť V, Buňka F. Microflora of farm and hunted pheasants in relation to biogenic amines production. EUR J WILDLIFE RES 2016; 62:341-52. [DOI: 10.1007/s10344-016-1008-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Choi YS, Kum JS, Jeon KH, Park JD, Choi HW, Hwang KE, Jeong TJ, Kim YB, Kim CJ. Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters. Korean J Food Sci Anim Resour 2015; 35:748-56. [PMID: 26877634 PMCID: PMC4726954 DOI: 10.5851/kosfa.2015.35.6.748] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 08/06/2015] [Accepted: 08/07/2015] [Indexed: 11/24/2022] Open
Abstract
The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).
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Affiliation(s)
- Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jun-Seok Kum
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Hyun-Wook Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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41
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Chen T, Han M, Wang P, Wei R, Xu X, Zhou G. Application of Nondestructive and Low-Cost Impedance Technology to Determine the Effect of Curing Degree on Meat Quality. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tianhao Chen
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Minyi Han
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Peng Wang
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Ran Wei
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Xinglian Xu
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, MOE; Synergetic Innovation Center of Food Safety and Nutrition; Jiangsu Innovation Center of Meat Production and Processing; National of Quality and Safety Control, MOST; College of Science and Technology; Nanjing Agricultural University; Nanjing China
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42
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Monteiro MLG, Mársico ET, Lázaro CA, da Silva Canto ACVC, Lima BRCDC, da Cruz AG, Conte-Júnior CA. Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes. J Food Sci Technol 2015; 52:2598-609. [PMID: 25892758 PMCID: PMC4397336 DOI: 10.1007/s13197-014-1327-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2014] [Accepted: 03/14/2014] [Indexed: 10/25/2022]
Abstract
The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P > 0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P < 0.05) cooking yield and instrumental hardness and chewiness as well as sensory (salty taste, succulence and tenderness) attributes; strongly contributing to greater overall acceptance. Therefore, restructured tilapia steaks manufactured with MTG are potentially valued-added products with good consumer acceptance and better purchase-intention than steaks formulated with 0 % MTG.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - Eliane Teixeira Mársico
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - César Aquiles Lázaro
- />College of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Av. Circunvalación Cdra. 28 s/n, P.O. Box 03-5137, San Borja, Lima Peru
| | | | - Bruno Reis Carneiro da Costa Lima
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - Adriano Gomes da Cruz
- />Federal Institute of Education, Science and Technology of Rio de Janeiro, Rua Senador Furtado Maracanã, 20270-021 Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Júnior
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
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43
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Affiliation(s)
- D. Santhi
- Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu, India
| | - A. Kalaikannan
- Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu, India
| | - P. Malairaj
- Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu, India
| | - S. Arun Prabhu
- Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, Tamil Nadu, India
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44
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Cardoso C, Ribeiro B, Mendes R. Effect of Microbial Transglutaminase, Dietary Fiber, and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus regius) Gels. Journal of Aquatic Food Product Technology 2015. [DOI: 10.1080/10498850.2013.765529] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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45
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Monteiro MLG, Mársico ET, Canto ACVCS, Costa-Lima BRC, Lázaro CA, Cruz AG, Conte-Júnior CA. Partial sodium replacement in tilapia steak without loss of acceptability. FOOD SCI TECHNOL INT 2014; 21:295-305. [PMID: 24831644 DOI: 10.1177/1082013214535229] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Accepted: 04/11/2014] [Indexed: 11/15/2022]
Abstract
The aim of this study was to evaluate physical and sensory characteristics of low-sodium tilapia steaks restructured with microbial transglutaminase. Polyphosphate (0.4%), condiment mixes-onion powder and garlic powder (2.5%), water (10.0%), transglutaminase (1.0%), and different types of salts (1.5%) were mixed with non-commercial sized fillets. Substitution of NaCl by KCl or MgCl2 (at 50% each) affected quality attributes and decreased (P < 0.05) consumer acceptability. The tri-salt steaks (KCl, MgCl2, and NaCl at 1:1:2 ratio) improved some attributes and increased (P < 0.05) acceptability and purchase intention. We conclude that potassium and magnesium chlorides are possible replacers of salt (NaCl) in restructured tilapia steaks and potentially decrease the risk factor for heart failure associated with high sodium consumption.
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Affiliation(s)
- Maria Lúcia G Monteiro
- Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil
| | - Eliane T Mársico
- Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil
| | - Anna Carolina V C S Canto
- Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil
| | - Bruno R C Costa-Lima
- Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil
| | - César A Lázaro
- Faculty of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Perú
| | - Adriano G Cruz
- Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A Conte-Júnior
- Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil
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46
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Cestari LA, Gaiotto RC, Antigo JL, Scapim MRS, Madrona GS, Yamashita F, Pozza MSS, Prado IN. Effect of active packaging on low-sodium restructured chicken steaks. J Food Sci Technol 2014; 52:3376-82. [PMID: 26028718 DOI: 10.1007/s13197-014-1357-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2014] [Accepted: 04/01/2014] [Indexed: 11/24/2022]
Abstract
Contributing for a healthier lifestyle, the technology of active and biodegradable packaging with antimicrobial and/or antioxidants compounds and reduced sodium intake have been increasingly applied in meat and meat products. Thus, the objective of this research was to assess the effectiveness of oregano essential oil (OEO) and potassium sorbate incorporated in packaging applied to the restructured chicken steaks with 40 % reduction in sodium chloride in frozen storage for 150 days. The composition of packaging did not influence moisture, crude protein, total lipids, ash, sodium and potassium content as well as pH evaluated on days 0 and 150. Salty taste was the only significant indication in the sensory analysis (p < 0.05). The use of 1 % and 0.5 % OEO incorporated in packaging reduced rancidity through lipid oxidation and can be regarded as an active antioxidant; the use of oregano or potassium sorbate in active films caused the development delay effect E. coli. Thus, the use of active packaging may maintain the product quality.
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Affiliation(s)
- L A Cestari
- Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| | - R C Gaiotto
- Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| | - J L Antigo
- Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| | - M R S Scapim
- Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| | - G S Madrona
- Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| | - F Yamashita
- Department of Food Science and Technology, State University of Londrina, UEL, Highway Celso Garcia Cid Pr 445 Km 380, ZIP 86051-990 Londrina, PR Brazil
| | - M S S Pozza
- Department of Animal Science, State University of Parana West, UNIOESTE, Pernambuco street, 1777, ZIP 5960-000 Marechal Cândido Rondom, PR Brazil
| | - I N Prado
- Department of Animal Science, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
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47
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Canto AC, Lima BRC, Suman SP, Lazaro CA, Monteiro MLG, Conte-junior CA, Freitas MQ, Cruz AG, Santos EB, Silva TJ. Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers. Meat Sci 2014; 96:623-32. [DOI: 10.1016/j.meatsci.2013.08.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 07/19/2013] [Accepted: 08/02/2013] [Indexed: 11/21/2022]
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48
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Triki M, Herrero AM, Jiménez-colmenero F, Ruiz-capillas C. Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix. Meat Sci 2013; 94:438-46. [DOI: 10.1016/j.meatsci.2013.03.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2012] [Revised: 03/14/2013] [Accepted: 03/17/2013] [Indexed: 11/19/2022]
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49
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Antequera T, Pérez-Palacios T, Rodas E, Rodríguez M, Córdoba JJ. Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations. FOOD SCI TECHNOL INT 2013; 20:543-54. [PMID: 23897979 DOI: 10.1177/1082013213496417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The main objective of this study was to evaluate the effect of muscle type and frozen storage on the quality of restructured meat preparations from undervalued Iberian muscle to make use of meat from a high-quality and natural pig production system. The effect of two muscle types (i.e. white-glycolytic (W) and red-oxidative (R)) and frozen storage (lasting 0, 30, 60 and 90 days) on quality characteristics were assessed. Significant differences were found between the W and R Iberian restructured preparations in most physicochemical and some colour, texture and sensory traits, and in the fatty acid profile and oxidative measurements, suggesting that the R muscles are more suitable; however, the microbial contamination should be reduced. Frozen storage reduced but did not eliminate the initial microbial contamination, and it enhanced some quality traits in the Iberian restructured preparations, i.e. increased a* values, cohesiveness and juiciness and decreased adhesiveness and pastiness, without negatively affecting any parameter. Thus, frozen Iberian restructured preparations are recommended to be commercialized. In addition, the implementation or revision of Hazard Analysis and Critical Control Point is recommended to reduce microbial contamination.
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Affiliation(s)
- Teresa Antequera
- Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Trinidad Pérez-Palacios
- Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Elena Rodas
- Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Mar Rodríguez
- Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Juan J Córdoba
- Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
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Affiliation(s)
- Sabrina Cox
- School of Food Science and Environmental Health; College of Sciences and Health; Dublin Institute of Technology; Cathal Brugha Street; Dublin 1; Ireland
| | - Nissreen Abu-Ghannam
- School of Food Science and Environmental Health; College of Sciences and Health; Dublin Institute of Technology; Cathal Brugha Street; Dublin 1; Ireland
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