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Villamarín E, Martínez B, Trigo M, Aubourg SP. Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality. Foods 2023; 12:4117. [PMID: 38002175 PMCID: PMC10670115 DOI: 10.3390/foods12224117] [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: 10/27/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The combined effects of thermal processing (i.e., sterilisation treatment) and the prior frozen storage time (3 or 6 months at -18 °C) on the quality loss in canned Atlantic horse mackerel (Trachurus trachurus) were determined. Thus, the sterilisation step led to a remarkable (p < 0.05) formation in the canned fish muscle of fluorescent compounds, free fatty acids (FFAs), and trimethylamine and an increase in the L* and b* colour parameters; meanwhile, a decrease (p < 0.05) in the total ω3 FA/total ω6 FA ratio and the a* colour value were detected. The prior frozen storage period led to an increased (p < 0.05) lipid oxidation (peroxide, thiobarbituric acid reactive substance, and fluorescent compound formation) and hydrolysis (FFA formation) development and to increased L* and b* colour values in the corresponding canned samples; additionally, a lower (p < 0.05) polyene index and phospholipid content were observed in canned fish previously subjected to frozen storage. In most indices, physico-chemical changes related to quality loss were found to be higher if the previous storage period was increased. According to the marked effects of the sterilisation step and the prior frozen storage period, the optimisation of such processing conditions is recommended to maximise the quality of canned horse mackerel.
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Affiliation(s)
- Elena Villamarín
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (E.V.); (M.T.)
| | - Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain;
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (E.V.); (M.T.)
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (E.V.); (M.T.)
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Chen W, Yang J, Huang N, Zhang Q, Zhong Y, Yang H, Liu W, Yue Y. Effect of combined treatments of electron beam irradiation with antioxidants on the microbial quality, physicochemical characteristics and volatiles of vacuum-packed fresh pork during refrigerated storage. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109480] [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: 11/26/2022]
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Romero J, Cruz RMS, Díez-Méndez A, Albertos I. Valorization of Berries' Agro-Industrial Waste in the Development of Biodegradable Pectin-Based Films for Fresh Salmon ( Salmo salar) Shelf-Life Monitoring. Int J Mol Sci 2022; 23:8970. [PMID: 36012231 PMCID: PMC9409061 DOI: 10.3390/ijms23168970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/09/2022] [Accepted: 08/09/2022] [Indexed: 12/13/2022] Open
Abstract
The healthy properties of berries are known; however, red fruits are very perishable, generating large losses in production and marketing. Nonetheless, these wastes can be revalued and used. The main objective of this study was the development of biodegradable pectin films with berry agro-industrial waste extracts to monitor salmon shelf-life. The obtained extracts from blueberries, blackberries, and raspberries wastes were evaluated in terms of flavonols, phenols and anthocyanins contents, and antioxidant capacity. Then, pectin films with the extracts of different berries were developed and characterized. The results showed that the blueberry extract film was thicker (0.248 mm), darker (L* = 61.42), and opaquer (17.71%), while the highest density (1.477 g/cm3) was shown by the raspberry films. The results also showed that blueberries were the best for further application due to their composition in bioactive compounds, antioxidant capacity, and color change at different pHs. The salmon samples wrapped in blueberry films showed lower values of pH and deterioration of fish during storage compared to the control and pectin samples. This study contributes to the valorization of berries agro-industrial waste by the development of eco-friendly films that can be used in the future as intelligent food packaging materials contributing to the extension of food shelf-life as a sustainable packaging alternative.
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Affiliation(s)
- Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
| | - Rui M. S. Cruz
- Department of Food Engineering, Institute of Engineering, Campus da Penha, Universidade do Algarve, 8005-139 Faro, Portugal
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Alexandra Díez-Méndez
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
| | - Irene Albertos
- Faculty of Health Sciences, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
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Ezz El-Din Ibrahim M, Alqurashi RM, Alfaraj FY. Antioxidant Activity of Moringa oleifera and Olive Olea europaea L. Leaf Powders and Extracts on Quality and Oxidation Stability of Chicken Burgers. Antioxidants (Basel) 2022; 11:antiox11030496. [PMID: 35326147 PMCID: PMC8944647 DOI: 10.3390/antiox11030496] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 02/26/2022] [Accepted: 02/26/2022] [Indexed: 12/12/2022] Open
Abstract
Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns. In this study, the effects of leaf powder and crude extracts of both Moringa oleifera and olive in chicken burgers were studied for their antioxidant potential in preventing fat oxidation during storage. Antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl). The results showed the highest DPPH radical scavenging with IC50 values of 2.397 ± 0.10 mg/mL in the Moringa leaf. Total phenolic content (TPC) was crude olive extract > crude Moringa extract > olive leaf > Moringa leaf. The total flavonoid content (TFC) was significantly higher in the olive leaf and its crude extract than in the Moringa leaf and its crude extract. The pH, total volatile nitrogen, and sensory properties were affected by the addition of olive and Moringa (leaf and crude extracts) to chicken burgers refrigerated for 20 days. The addition of Moringa and olive leaf powder decreased lipid oxidation and PV after 10 days of storage. In general, Moringa and olive leaf treatments slowed the deterioration of meat, suggesting their use as preservatives to extend the shelf-life of chicken burgers.
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Affiliation(s)
- Marwa Ezz El-Din Ibrahim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.E.E.-D.I.); (F.Y.A.)
- Department of Nutrition and Food Science, College of Home Economic, Helwan University, Cairo 11795, Egypt
| | - Randah Miqbil Alqurashi
- Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.E.E.-D.I.); (F.Y.A.)
- Correspondence:
| | - Fatimah Yousef Alfaraj
- Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.E.E.-D.I.); (F.Y.A.)
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Affiliation(s)
- Andrei Iulian Boruzi
- Faculty of Food Science and Engineering, Dunarea de Jos” University of Galati, Galati, Romania
| | - Violeta Nour
- Faculty of Food Science and Engineering, Dunarea de Jos” University of Galati, Galati, Romania
- Department of Horticulture & Food Science, University of Craiova, Craiova, Romania
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Lago AMT, Teixeira JT, Olímpio BJG, Schiassi MCEV, Pimenta CJ, Sousa Gomes ME. Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13984] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [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)
| | - Jacyara Thaís Teixeira
- Department of Food Science Federal University of Lavras Lavras Minas Gerais 37200-000 Brazil
| | | | | | - Carlos José Pimenta
- Department of Food Science Federal University of Lavras Lavras Minas Gerais 37200-000 Brazil
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Lago AMT, de Sousa Gomes Pimenta ME, Aoki IE, de Fátima Figueiredo A, Schiassi MCEV, Pimenta CJ. Fish sausages prepared with inclusion of Nile tilapia minced: Correlation between nutritional, chemical, and physical properties. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13716] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [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]
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Tavakoli H, Hosseini O, Jafari SM, Katouzian I. Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes. J Agric Food Chem 2018; 66:9231-9240. [PMID: 30110548 DOI: 10.1021/acs.jafc.8b02759] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Olive leaf extract is a rich source of phenolic compounds and oleuropein which is well-known regarding its antioxidant and antimicrobial attributes. However, the mentioned phenolic compounds will lose their beneficial properties during storage and induce undesirable aftertaste in food products. In this study, olive leaf extract-bearing nanoliposomes were produced via the ethanol injection method and using phosphatidyl choline plus cholesterol as the reagents for the wall material. Later, the prepared nanocarriers were examined in regard to their zeta potential, stability, encapsulation efficiency, and particle size. Moreover, the prepared nanoliposome-loaded yogurt samples were examined considering syneresis, antioxidant activity, pH, acidity, color, and sensorial properties. The mean particle size of the fabricated nanoliposomes was in the range of 25-158 nm. Also, the entire formulation had a negative charge. The encapsulation efficiency was between 70.7 to 88.2%. Besides, the application of nanoliposomes in yogurt improved the antioxidant activity, and unlike the yogurt with nonencapsulated olive extract, no significant changes in color and sensorial attributes were observed and even the syneresis rate was minimized. To conclude, olive leaf phenolics can be entrapped within nanoliposomes with a considerable encapsulation efficiency for application in food products like yogurt to increase their nutritional value and public acceptance.
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Affiliation(s)
- Hamidreza Tavakoli
- Health Research Center, Life Style Institute , Baqiyatallah University of Medical Sciences , Tehran , Iran
| | - Omidreza Hosseini
- Department of Food Materials and Process Design Engineering , Gorgan University of Agricultural Science and Natural Resources , Gorgan , Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering , Gorgan University of Agricultural Science and Natural Resources , Gorgan , Iran
| | - Iman Katouzian
- Department of Food Materials and Process Design Engineering , Gorgan University of Agricultural Science and Natural Resources , Gorgan , Iran
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Khemakhem I, Fuentes A, Lerma-García MJ, Ayadi MA, Bouaziz M, Barat JM. Olive leaf extracts for shelf life extension of salmon burgers. FOOD SCI TECHNOL INT 2018; 25:91-100. [DOI: 10.1177/1082013218795816] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.
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Affiliation(s)
- Ibtihel Khemakhem
- Laboratoire d’Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
- Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - Ana Fuentes
- Grupo de Investigación e Innovación Alimentaria, Universidad Politécnica de Valencia, Valencia, Spain
| | - María Jesús Lerma-García
- Grupo de Investigación e Innovación Alimentaria, Universidad Politécnica de Valencia, Valencia, Spain
| | - Mohamed Ali Ayadi
- Laboratoire d’Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - Mohamed Bouaziz
- Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - José Manuel Barat
- Grupo de Investigación e Innovación Alimentaria, Universidad Politécnica de Valencia, Valencia, Spain
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