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Chung C, Baier S, McClements DJ, Decker EA. Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants. Food Res Int 2024; 178:113965. [PMID: 38309880 DOI: 10.1016/j.foodres.2024.113965] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Cellular agriculture products, like myoglobin, are increasingly used by the food industry to provide desirable sensory properties to plant-based meat substitutes. This study elucidated the physicochemical properties and redox stability of myoglobin from both natural (equine) and cellular agriculture (bovine, sperm whale, and leopard) sources. The electrical characteristics and water-solubility of the different myoglobin samples were measured from pH 2.5 to 8.5. The isoelectric point of the myoglobin samples depended on the species, being pH 5.5 for equine, pH 4.5 for leopard and bovine, and pH 6.5 for sperm whale. All myoglobin samples had a solubility greater than 80% across the entire pH range studied. All myoglobin solutions appeared red and had two peaks in their UV-visible absorbance spectra after one day, which is consistent with oxymyoglobin formation. Equine myoglobin at pH 8 was selected to study its redox and color stability over time, where the oxymyoglobin oxidative status closely paralleled with the redness of the solutions. The effects of antioxidants (ascorbic acid, caffeic acid, catechin, gallic acid, quercetin, taxifolin, Trolox, and 4-methylcatechol) on the redox and color stability (redness) of the equine myoglobin (pH 8.0) was also studied. Antioxidants with low reduction potential values (ascorbic acid and quercetin) were particularly effective at enhancing the color stability of oxymyoglobin. The computational modeling study showed that amino acids on the myoglobin interacted with antioxidants through hydrogen bonds. The insights obtained may have important implications for the use of cellular agriculture to produce myoglobin for food applications.
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Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Stefan Baier
- Motif Foodworks, Design Building, 27 Drydock Ave, Boston, MA 02210, USA
| | | | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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2
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Dumandan NG, Kagaoan ACT, Acda RDP, Tumambing CR, Esteban MAS, Leonardo LPA, Lim LRA, Pham LJ. Protective effects of sugarcane phenolic extract against lipid oxidative damages in raw ground pork and beef during refrigerated storage conditions. Heliyon 2023; 9:e14486. [PMID: 36950632 PMCID: PMC10025927 DOI: 10.1016/j.heliyon.2023.e14486] [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: 10/23/2022] [Revised: 03/03/2023] [Accepted: 03/08/2023] [Indexed: 03/14/2023] Open
Abstract
The study evaluated the bioactive components and antioxidant properties of sugarcane phenolic extracts (SCPE) against lipid oxidation in raw ground pork and beef during refrigerated storage conditions. Results showed that SCPE has a high total phenolic content of 35.9 g GAE/100 g sample majority of which are vanillic (799.77 mg/100 g), sinapic (434.38 mg/100 g), and coumaric (342.37 mg/100 g) acids. These phenolic compounds exhibited strong radical scavenging activities against DPPH (191.00 mg TE/g) and ABTS (359.80 mg TE/g) radical, ferric reducing capacity (97.80 mg TE/g), and lipid peroxidation inhibition (120.20 mg TE/g) activities which are comparable to BHT. Supplementation of SCPE at 400 mg/kg fresh weight of ground pork and ground beef improved the antioxidant activities of meat samples, leading to the delay in TBARS formation, lower reduction in heme iron content, and minimal increase in metmyoglobin content during 14-day refrigerated storage as compared to BHT-treated and control. Moreover, the redness of meat was preserved in SCPE- and BHT-treated samples as measured by a* color value. Correlation heat maps showed that TBARS, metmyoglobin, and ΔE are positively correlated with each other, and at the same time showed negatively correlated with heme iron and a*. This study revealed that antioxidant extracts from sugarcane presented a positive effect on the oxidative stability of raw ground pork and beef during refrigerated storage.
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Affiliation(s)
- Nico G. Dumandan
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
- Corresponding author.
| | - Annie Cita T. Kagaoan
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Ranelle DP. Acda
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Caren R. Tumambing
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Michael Angelo S. Esteban
- Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Lorenz Phillip A. Leonardo
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
| | - Lia Raphaelle A. Lim
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, 4031, Philippines
- Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
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Alessandra de Avila Souza M, Shimokomaki M, Nascimento Terra N, Petracci M. Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat. Food Chem 2022; 385:132471. [PMID: 35413659 DOI: 10.1016/j.foodchem.2022.132471] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 01/19/2022] [Accepted: 02/12/2022] [Indexed: 11/23/2022]
Abstract
The mechanisms involved in the development of oxidative changes in pale, soft, exudative (PSE) chicken meat during storage in the dark at 4 °C for 5 days and after cooking at 80 °C for 30 min, light exposure and reheating were explored in this study. The results indicate that myoglobin, lipid and protein oxidation occurred concomitantly during both treatments in PSE chicken meat during storage, and each process seemed to promote the others. Transition metals and metmyoglobin played pivotal roles in the generation of free radicals that triggered lipid and protein oxidation in cooled and cooked PSE, respectively. In contrast, light played a secondary role as an oxidative inducer of these processes. Different pathways triggered the production of compounds from the interactions between oxidative reactions in cooled and cooked PSE chicken meat. The impact of these reactions on the functionality of PSE chicken meat requires further study.
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Gao X, Xia L, Fan Y, Jin C, Xiong G, Hao X, Fu L, Lian W. Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage. Meat Sci 2022; 192:108877. [PMID: 35671627 DOI: 10.1016/j.meatsci.2022.108877] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 05/06/2022] [Accepted: 05/30/2022] [Indexed: 11/26/2022]
Abstract
This study evaluated the effects of theaflavins (TFs), tea polyphenols (TP) and vitamin C (VC) on the nitrite residue amount, color, antioxidant capacity and N-nitrosamines inhibition in cured sausage. The addition of TFs, TP and VC combined with NaNO2 respectively could significantly increase the a* value, nitroso pigment content and DPPH free radical scavenging rate, and effectively reduced the content of residual nitrite, metmyoglobin (MetMb) and total N-nitrosamines in cured sausages than treated only with NaNO2 (P < 0.05), of which TFs group was the most significant (P < 0.05). It was indicated that the addition of TFs, TP could better inhibit the oxidation of cured sausages. UV-vis spectroscopy also showed pentacoordinate nitrosyl ferrohemochrome was the main pigment component in the samples. The results demonstrated that TFs and TP could contribute to the desired color and safety of sausage.
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Affiliation(s)
- Xueqin Gao
- Henan Universality of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Luyang Xia
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqi Fan
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Changchun Jin
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Xiuzhen Hao
- Henan Universality of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Li Fu
- Henan Universality of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Weishuai Lian
- Henan Universality of Animal Husbandry and Economy, Zhengzhou 450046, China
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Aksu Mİ, Turan E. Effects of lyophilized black carrot ( Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef. J Food Sci Technol 2021; 58:3514-3524. [PMID: 34366468 PMCID: PMC8292474 DOI: 10.1007/s13197-021-05044-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2021] [Accepted: 02/18/2021] [Indexed: 06/13/2023]
Abstract
UNLABELLED In the present study, firstly, various properties of lyophilized water extracts (LBCWE) produced from fresh black carrot were determined. LBCWE was observed to be a rich source of monomeric anthocyanins (1188.40 ± 17.38 mg C3G/100 g; n = 4) and phenolics (2733.83 ± 17.78 mg GAE/100 g, n = 4). Secondly, ground beef containing LBCWE (Control, 100, 200 and 300 ppm) and packaged in HiOx-MAP (80% O2 + 20% CO2) was evaluated in terms of lipid oxidation, metmyoglobin (MetMb), color, pH and microbial counts during storage at 2.0 ± 0.5 °C for 12 days. By increasing level of LBCWE, the pH, lipid oxidation, MetMb and microbial counts were decreased (P < 0.01). The LBCWE significantly affected the color and microbial count parameters (P < 0.01). The highest redness and lowest microbial growth during storage was in the 300 ppm LBCWE group (P < 0.05). On the 12th day of storage, Pseudomonas and Enterobactericeae decreased 1.24 log and 1.46 log units in this group according to control. The shelf life of ground beef can be extended by 3 days with MAP + 300 ppm extract application. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05044-1.
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Affiliation(s)
- Muhammet İrfan Aksu
- Faculty of Agriculture, Department of Food Engineering, Eskişehir Osmangazi University, 26160 Eskişehir, Turkey
| | - Emre Turan
- Faculty of Agriculture, Department of Food Engineering, Ordu University, 52200 Ordu, Turkey
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6
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Cheng JH, Chen YQ, Sun DW. Effects of plasma activated solution on the colour and structure of metmyoglobin and oxymyoglobin. Food Chem 2021; 353:129433. [PMID: 33730665 DOI: 10.1016/j.foodchem.2021.129433] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [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: 09/25/2020] [Revised: 12/21/2020] [Accepted: 02/19/2021] [Indexed: 11/28/2022]
Abstract
Effects of plasma-activated solution (PAS) on the colour and structure of metmyoglobin (metMb) and oxymyoglobin (oxyMb) were investigated and the relationship between discolouration and structure changes was clarified for the first time. Results showed that the colour of PAS-treated metMb faded first, followed by green discolouration, while PAS-treated oxyMb turned from bright red to reddish-brown and then towards green in the end. It was due to the accumulation of H2O2, nitrite and nitrate in PAS with prolonging plasma treatment times. Also, the low concentrations of active species in PAS cannot influence the colour and structure of metMb and oxyMb. The accumulation of active species of H2O2 in PAS was the main reason for destructing myoglobin structure and transforming its colour with prolonging treatment time. Therefore, the concentration of H2O2 should be adjusted to a low level for treating red meats as their colour appearance is mainly determined by metMb and oxyMb.
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Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Ya-Qi Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. http://www.ucd.ie/refrig
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7
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Singh A, Benjakul S, Zhou P, Zhang B, Deng S. Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage. Food Chem 2021; 351:129296. [PMID: 33640769 DOI: 10.1016/j.foodchem.2021.129296] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [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: 09/04/2020] [Revised: 12/30/2020] [Accepted: 02/02/2021] [Indexed: 11/16/2022]
Abstract
This study evaluated the effects of treatments of squid pen chitooligosaccharide (COS) or epigallocatechin gallate (EGCG) or COS/EGCG mixture (1:1, w/w) at different concentrations (0, 200, and 400 mg/kg) on the discoloration and quality changes in yellowfin tuna slices stored at 4 °C for 12 days. Tuna slices added with 200 and 400 mg/kg of COS (C2 and C4, respectively) showed the lowest reduction in oxymyoglobin and a* value (redness) ascertained by the lower metmyoglobin formation than other samples. Additionally, C2 and C4 samples showed a lower total viable count and TBARS value than the remaining samples. EGCG alone and its mixture with COS exhibited lower efficacy in retaining the quality loss than COS alone. COS at both levels effectively reduced the metMb formation. It maintained the redness with sensory acceptability of slices up to 9 days, and C4 sample prolonged shelf-life for 12 days based on the microbiological limit.
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Affiliation(s)
- Avtar Singh
- The International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Soottawat Benjakul
- The International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
| | - Peng Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bin Zhang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China
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Cheng LJ, Liu GS, He JG, Wan GL, Ban JJ, Yuan RR, Fan NY. Development of a novel quantitative function between spectral value and metmyoglobin content in Tan mutton. Food Chem 2020; 342:128351. [PMID: 33172751 DOI: 10.1016/j.foodchem.2020.128351] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [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: 02/26/2020] [Revised: 09/16/2020] [Accepted: 10/07/2020] [Indexed: 12/29/2022]
Abstract
This study was aimed to establish a quantitative function between spectral reflectance values and metmyoglobin (MetMb) content in Tan mutton during refrigeration. Near-infrared hyperspectral data combined with generalized two-dimensional correlation spectroscopy (G2D-COS) method to identify characteristic bands and investigate the sequence of chemical waveband changes. Characteristic wavebands identified by G2D-COS analysis had the best performance in predicting the content of MetMb, with a high R2p of 0.849, a low RMSEP of 2.695 and a high RPD of 2.786. The results showed that the G2D-COS may be a powerful tool for describing intensity changes of MetMb band. The partial least square regression method was used to develop the relationships between the spectral values and MetMb content in Tan mutton meat for predicting MetMb content. This study has provided a convenient and rapid non-destructive quantitative method for assessing the color of Tan mutton meat.
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Affiliation(s)
- Li-Juan Cheng
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Gui-Shan Liu
- School of Food & Wine, Ningxia University, Yinchuan 750021, China.
| | - Jian-Guo He
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Guo-Ling Wan
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Jing-Jing Ban
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Rui-Rui Yuan
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Nai-Yun Fan
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
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Yadav R, Goldstein S, Nasef MO, Lee W, Samuni U. Synergistic activity of acetohydroxamic acid on prokaryotes under oxidative stress: the role of reactive nitrogen species. Free Radic Biol Med 2014; 77:291-7. [PMID: 25261226 DOI: 10.1016/j.freeradbiomed.2014.09.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 09/16/2014] [Accepted: 09/16/2014] [Indexed: 12/19/2022]
Abstract
One-electron oxidation of acetohydroxamic acid (aceto-HX) initially gives rise to nitroxyl (HNO), which can be further oxidized to nitric oxide (NO) or react with potential biological targets such as thiols and metallo-proteins. The distinction between the effects of NO and HNO in vivo is masked by the reversible redox exchange between the two congeners and by the Janus-faced behavior of NO and HNO. The present study examines the ability of aceto-HX to serve as an HNO donor or an NO donor when added to Escherichia coli and Bacillus subtilis subjected to oxidative stress by comparing its effects to those of NO and commonly used NO and HNO donors. The results demonstrate that: (i) the effects of NO and HNO on the viability of prokaryotes exposed to H2O2 depend on the type of the bacterial cell; (ii) NO synergistically enhances H2O2-induced killing of E. coli, but protects B. subtilis depending on the extent of cell killing by H2O2; (iii) the HNO donor Angeli׳s salt alone has no effect on the viability of the cells; (iv) Angeli׳s salt synergistically enhances H2O2-induced killing of B. subtilis, but not of E. coli; (v) aceto-HX alone (1-4 mM) has no effect on the viability of the cells; (vi) aceto-HX enhances the killing of both cells induced by H2O2 and metmyoglobin, which may be attributed in the case of B. subtilis to the formation of HNO and to further oxidation of HNO to NO in the case of E. coli; (vii) the synergistic activity of aceto-HX on the killing of both cells induced by H2O2 alone does not involve reactive nitrogen species. The effect of aceto-HX on prokaryotes under oxidative stress is opposite to that of other hydroxamic acids on mammalian cells.
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Affiliation(s)
- Reeta Yadav
- Department of Chemistry and Biochemistry, Queens College, City University of New York, Flushing, NY 11367, USA
| | - Sara Goldstein
- Chemistry Institute, the Accelerator Laboratory, the Hebrew University of Jerusalem, Jerusalem 91904, Israel
| | - Mohamed O Nasef
- Department of Chemistry and Biochemistry, Queens College, City University of New York, Flushing, NY 11367, USA
| | - Wendy Lee
- Department of Chemistry and Biochemistry, Queens College, City University of New York, Flushing, NY 11367, USA
| | - Uri Samuni
- Department of Chemistry and Biochemistry, Queens College, City University of New York, Flushing, NY 11367, USA.
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Muthukumar M, Naveena BM, Vaithiyanathan S, Sen AR, Sureshkumar K. Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties. J Food Sci Technol 2014; 51:3172-80. [PMID: 26396309 PMCID: PMC4571226 DOI: 10.1007/s13197-012-0831-8] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2012] [Accepted: 08/20/2012] [Indexed: 11/25/2022]
Abstract
Present study was conducted to evaluate the effect of addition of different levels of Moringa oleifera leaves extract (MLE) and butylated hydroxytoluene (BHT) in raw and cooked pork patties during refrigerated storage. Five treatments evaluated include: Control (without MLE/BHT), MLE 300 (300 ppm equivalent M. oleifera leaves phenolics), MLE 450 (450 ppm equivalent M. oleifera leaves phenolics), MLE 600 (600 ppm equivalent M. oleifera leaves phenolics) and BHT 200 (200 ppm BHT). Total phenolic content ranged from 60.78 to 70.27 mg per gram. A concentration dependent increase in reducing power and 1,1-diphenyl 2-picrylhydrazyl (DPPH) radical scavenging activity of both MLE and BHT was noticed. Higher (P < 0.001) a* and lower thiobarbituric acid reactive substances values were observed in MLE 600 and BHT 200 compared to control. Addition of MLE did not affect the sensory attributes or microbial quality. These results showed that M. oleifera leaves can be used as a potential source of natural antioxidants to inhibit lipid oxidation in ground pork patties.
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Affiliation(s)
- M. Muthukumar
- National Research Centre on Meat, Chengicherla, Hyderabad, Andhra Pradesh 500039 India
| | - B. M. Naveena
- National Research Centre on Meat, Chengicherla, Hyderabad, Andhra Pradesh 500039 India
| | - S. Vaithiyanathan
- National Research Centre on Meat, Chengicherla, Hyderabad, Andhra Pradesh 500039 India
| | - A. R. Sen
- National Research Centre on Meat, Chengicherla, Hyderabad, Andhra Pradesh 500039 India
| | - K. Sureshkumar
- National Research Centre on Meat, Chengicherla, Hyderabad, Andhra Pradesh 500039 India
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