Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage

WANG, Cuntang; AN, Xuanzhe; Gao, Zengming; LI, Ziyu; Tian, Shengxin; Lu, Yueyi

doi:10.1590/fst.118121

Cited by 2 publications

(1 citation statement)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They possess useful functional properties that contribute to their use as natural and safe antioxidants in food (Olszewska et al, 2020). For example, onion skin had a positive effect on the sensory properties and storage quality of meat loaf, which could extend the storage period of meat loaf to 9 days (Wang et al, 2022), in addition, oregano essential oil (OE) and rosemary extract (RE) inhibited the oxidation of lipid and protein of chicken stored at different refrigeration time, and improved their sensory quality (Al-Hijazeen, 2022). More and more plant antioxidants are being used in meat products, increasing their commercial value.…”

Section: Introductionmentioning

confidence: 99%

Effect on myofibrillar protein gelation induced by eugenol modification under oxidative stress

Mou

Dong

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

This study aimed to investigate the effects of eugenol (Eu) at different concentrations (0, 10, 50, 100, 200, and 300 μM/g protein) on the gel properties and chemical structure changes of porcine myofibrillar protein (MP). The results showed that Eu inhibited the increase of surface hydrophobicity and carbonyl content but did not prevent the oxidation-induced loss of thiol groups. Moreover, Eu intensified the loss of the α-helical conformation as well as the tertiary structure of MP under oxidative stress. The physicochemical changes at 10 and 50 μM/g Eu resulted in a significant enhancement of the gelling ability of MP and enhanced the positive role of oxidation in building elastic gel networks. Conversely, Eu at the concentrations of 100, 200, and 300 μM/g was not conducive to gelling ability, especially at 300 μM/g, and these concentrations were associated with Eu-induced protein conformational changes.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect on myofibrillar protein gelation induced by eugenol modification under oxidative stress

Mou

Dong

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020

Sar,

Kiraz,

Braho

et al. 2023

Microorganisms

View full text Add to dashboard Cite

Various fruit and vegetable wastes, particularly peels, seeds, pulp, and unprocessed residues from the food industry, are abundant sources of antioxidants and essential antimicrobial agents. These valuable bioactive compounds recovered from the food industry have a great application in food, agriculture, medicine, and pharmacology. Food-derived natural antimicrobials offer advantages such as diminishing microbial loads and prolonging the shelf life of food products particularly prone to microbial spoilage. They not only enrich the foods with antioxidants but also help prevent microbial contamination, thereby prolonging their shelf life. Similarly, incorporating these natural antimicrobials into food packaging products extends the shelf life of meat products. Moreover, in agricultural practices, these natural antimicrobials act as eco-friendly pesticides, eliminating phytopathogenic microbes responsible for causing plant diseases. In medicine and pharmacology, they are being explored as potential therapeutic agents. This review article is based on current studies conducted in the last four years, evaluating the effectiveness of food-based natural antimicrobials in food, agriculture, medicine, and pharmacology.

show abstract

Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage

Cited by 2 publications

References 29 publications

Effect on myofibrillar protein gelation induced by eugenol modification under oxidative stress

Effect on myofibrillar protein gelation induced by eugenol modification under oxidative stress

Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020

Contact Info

Product

Resources

About