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Pourashouri, Parastoo; Shábanpour, Bahareh; Abad, Zeinab Noori Hashem; Zahiri, Sajad

doi:10.4194/1303-2712-v16_3_27

Cited by 7 publications

(2 citation statements)

References 14 publications

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“…Both extracts could be appropriate alternatives to synthetic antioxidants, having no additional limits to get optimal effects. Pourashouri et al ( 125 ) found that the concentrated aqueous extracts of wild pistacia, green tea, and rosemary extended the stability of a 10% fish oil-in-water emulsion for a few days.…”

Section: Application Of Plant Extract In Food Productsmentioning

confidence: 99%

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

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Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.

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Section: Application Of Plant Extract In Food Productsmentioning

confidence: 99%

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

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“…Total phenolic content (TPC) was measured using the Folin-Ciocalteu method according to the procedure described by Pourashouri, Shabanpour, Abad and Zahiri (2016). The absorbance was measured at 725 nm.…”

Section: Antioxidant Properties Of Spirulina Extractmentioning

confidence: 99%

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Golmakani¹,

Moosavi‐Nasab²,

Keramat³

et al. 2018

Turk. J. Fish. Aquat. Sci.

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The common kilka (Clupeonella cultriventris caspia), and the oil extracted from it, presented a good nutritional profile because of their rich chemical composition containing essential polyunsaturated fatty acids. The objective of this study was to evaluate how the extract of Spirulina (Arthrospira platensis) affected kilka oil oxidation in comparison with the effects of BHT and β-carotene. Kilka oil samples were stored at 60 °C for 15 days and chemical indicators of lipid oxidation were measured every three days. As a result, kilka oil samples treated with Spirulina extract exhibited a significantly lower Totox value and likewise lower amounts of peroxide and p-anisidine were observed when compared to the control group during storage. Spirulina extract and BHT increased the induction period of kilka oil by 38.94% and 35.54%, respectively. Comparatively, β-carotene was less effective in reducing kilka oil oxidation, with an induction period extension of 18.30%. The antioxidant powers of Spirulina extract, β-carotene, and BHT were 31.43, 19.47, and 29.71, respectively. Generally, the Spirulina extract was introduced as a powerful natural antioxidant that could effectively reduce the oxidation rate of kilka oil.

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Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract

et al. 2020

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BACKGROUNDSilver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil‐in‐water emulsion (E), gelled oil‐in‐water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg−1) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated.RESULTSLower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms. The incorporation of green tea showed no significant differences in preventing oxidation in related samples. Gelled‐emulsified fish oil had better textural properties, including hardness and decreased springiness of the sausages. The G and E sausages showed higher values of lightness (L*) than the control did. Emulsification had no significant effect on total viable count. Panelists could not distinguish between samples incorporated with fish oil whether in emulsified, gelled‐emulsified, or control. Gelled‐emulsified treatments were awarded higher scores by panelists for all of the sensory attributes (P < 0.05). Eicosapentaenoic acid and docosahexaenoic acid quantities significantly increased from control (0.48 mg g−1 and 0.46 mg g−1 sample respectively) to the enriched batches (>1.50 mg g−1 sample). The lowest ratio of ω6 to ω3 in batches was observed for gelled‐emulsified samples.CONCLUSIONOverall, the addition of free fish oil affected the properties of the sausages. The gelled‐emulsified treatment was a suitable fish oil delivery system in fish sausages, which maintained sensory properties during refrigerated storage.

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Cited by 7 publications

References 14 publications

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Untitled

Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract

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