Antimicrobial and antioxidant properties of burgers with quinoa peptide‐loaded nanoliposomes

Yekta, Mina Mahdavi; Rezaei, Mohammad; Nouri, Leila; Azizi, Mohammad Hossein; Jabbari, Maryam; Eş, Ismail; Khaneghah, Amin Mousavi

doi:10.1111/jfs.12753

Cited by 15 publications

(12 citation statements)

References 76 publications

(102 reference statements)

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“…Mahdavi Yekta et al 2019reported that the hydrolyzed quinoa peptides have antioxidant activity. In addition, the encapsulation can increase this property (Mahdavi Yekta et al, 2019). Piñuel et al (2019) reported that the gastric and duodenal hydrolysis of white, red, and black Quinoa showed higher antioxidant activity (Piñuel et al, 2019).…”

Section: 2′-azino-bis 3-ethylbenzothiazoline-6sulfonic Acid (Abts)mentioning

confidence: 99%

Peptide extracted from quinoa by pepsin and alcalase enzymes hydrolysis: Evaluation of the antioxidant activity

Yekta

Nouri

Azizi

et al. 2020

J. Food Process. Preserv.

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Quinoa as a small, light-colored round grain which is used food ingredient is the fruit of Quinoa plant (Amaranthaceae family) natively cultivated in Bolivia, Chile, and Peru since 5,000 years ago which commonly known as Inca rice in the South American countries (Alan, 2011). The protein content of Quinoa is about 16% while the high amounts of lysine, methionine, and cysteine have differentiated quinoa seeds from other cereals (Abugoch et al., 2009). Therefore, it can be used to supply human foods while due to the appropriate and sufficient amounts of essential compounds in quinoa, this product, can be considered as a good

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Section: 2′-azino-bis 3-ethylbenzothiazoline-6sulfonic Acid (Abts)mentioning

confidence: 99%

Peptide extracted from quinoa by pepsin and alcalase enzymes hydrolysis: Evaluation of the antioxidant activity

Yekta

Nouri

Azizi

et al. 2020

J. Food Process. Preserv.

Self Cite

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“…Quinoa-based proteins can be considered a rich source of bioactive peptides to which they are attributed important health benefits and strong antioxidant and antimicrobial activities, what was reflected in its incorporation through nanoliposomes in fresh beef burgers [ 79 ]. This is also the case of fish skin peptides, marine byproducts and natural antioxidants, applied as biopreservative through lecithin nanoliposomes in pork patties [ 76 ].…”

Section: Nanoencapsulation Of Bioactive Compounds and Food Ingredimentioning

confidence: 99%

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

et al. 2021

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The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.

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“…Free and encapsulated (nanoliposomes) bioactive peptides obtained from quinoa have been used to increase the shelf-life and quality of burgers [ 127 ]. In this study, the incorporation of bioactive peptides showed a protective effect against lipid oxidation (peroxide and TBARs values) and proteolytic reactions (total volatile basic nitrogen).…”

Section: Application Of Encapsulated Plant-based Active Ingredients In the Meat Industrymentioning

confidence: 99%

“…In this study, the incorporation of bioactive peptides showed a protective effect against lipid oxidation (peroxide and TBARs values) and proteolytic reactions (total volatile basic nitrogen). In addition, microbial assays showed that the quinoa bioactive peptides reduced the total bacterial count and growth of S. aureus , mold, and yeast [ 127 ], which could explain the lowest values of the proteolytic phenomenon in treated burgers. Thus, encapsulation also enhanced the efficacy of bioactive peptides by increasing their antioxidant and antimicrobial properties.…”

Section: Application Of Encapsulated Plant-based Active Ingredients In the Meat Industrymentioning

confidence: 99%

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

Domínguez¹,

Pateiro²,

Munekata³

et al. 2021

Molecules

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The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.

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Antimicrobial and antioxidant properties of burgers with quinoa peptide‐loaded nanoliposomes

Cited by 15 publications

References 76 publications

Peptide extracted from quinoa by pepsin and alcalase enzymes hydrolysis: Evaluation of the antioxidant activity

Peptide extracted from quinoa by pepsin and alcalase enzymes hydrolysis: Evaluation of the antioxidant activity

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

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