Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

Hu, Peng; Lou, Lijiao; Zhan, Jicheng; Fan, Min; Li, Dan; Liao, Qianwei

doi:10.1111/1750-3841.13975

Cited by 48 publications

(26 citation statements)

References 30 publications

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“…With regard to gelling property, remarkable changes were observed in meat gels of wooden breast. Color was an important parameter, reflecting the optical properties of meat products ( Zhang et al., 2017 ). Significant differences in L ∗ values were observed in Moderate and Severe when compared with those of Normal.…”

Section: Discussionmentioning

confidence: 99%

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

Wang

Xia

et al. 2020

Poultry Science

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The objective of this study was to evaluate the effects of wooden breast myopathy on water-holding, rheological, and gelling properties of chicken broiler breast batter. As to water-holding capacity, wooden breast myopathy significantly increased cooking loss and thawing loss of meat batter compared with that of a normal sample ( P < 0.05). With regard to rheological properties, the viscosity, storage modulus, and loss modulus of meat batter gradually reduced as wooden breast myopathy worsened. Similarly, lightness, hardness, gumminess, and chewiness of heat-induced meat gels reduced with wooden breast myopathy worsening. Severe wooden breast myopathy significantly reduced lightness, hardness, gumminess, and chewiness of heat-induced meat gels ( P < 0.05). Water distribution of heat-induced meat gels showed that the relaxation times of T 2b1 , T 2b2 , and T 21 generally increased, whereas T 22 gradually decreased when wooden breast myopathy worsened. The corresponding proportions (P 2b1 , P 2b2 , and P 21 ) of T 2 populations (T 2b and T 21 ) generally decreased, and the P 22 gradually increased. Severe wooden breast myopathy significantly reduced the relaxation time of T 22 and increased proportion (P 22 ) of T 22 peak ( P < 0.05), but no significant difference was found in immobilized water of heat-induced meat gels. The light microscopy revealed the looser structure of gels with many big bubbles in wooden breast groups when compared with that of normal breast heat-induced gels. It is concluded that the incidence of wooden breast myopathy worsens water-holding capacity and rheological and gelling properties of breast batter of chicken broiler, reducing the further processing property.

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Section: Discussionmentioning

confidence: 99%

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

Wang

Xia

et al. 2020

Poultry Science

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“…The AMCs of L. plantarum UM55 and L. buchneri UTAD104 also inhibited the growth of Penicillium nordicum , a foodborne pathogen [ 31 ]. Moreover, L. coryniformis BCH-4 AMCs also showed potent antioxidant activity (DPPH radical scavenging activity) in a concentration-dependent manner which is higher than reported earlier for other Lactobacillus species, such as L. curvatus SR6, which showed 59.67% ± 6.68% [ 32 ], while L. plantarum C88 exhibited 53.05% DPPH radical scavenging activity [ 33 ]. The DPPH scavenging activity assay was used because of its wide use, reliability, rapidness, simplicity and cost effectiveness as compared to other methods, e.g., ABTS.…”

Section: Discussionmentioning

confidence: 99%

In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.)

et al. 2020

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Lactic acid bacteria (LAB) can synthesize antimicrobial compounds (AMCs) with nutritional and bioprotective properties in crops and food products. In the current study, AMCs of Lactobacillus coryniformis BCH-4 were evaluated to control fungal spoilage in maize grains. On maize grains treated with 75%–100% (v/v) concentrated AMCs, no fungal growth was observed even after 72 h of Aspergillus flavus inoculation. Proximate analysis of treatments A1 (raw grains), A2 (A. flavus inoculated grains) and A3 (A. flavus + AMCs inoculated grains) revealed that moisture was significantly (p ≤ 0.05) high in A2 than A3 and A1. Meanwhile, protein, fat, fiber and ash contents were significantly decreased in A2 compared to A1 and A3. Moreover, β-carotene contents were not statistically different between A1 and A3, while in A2 it was significantly decreased. HPLC analysis revealed the presence of 2-oxopropanoic acid, 2-hydroxypropane-1,2,3-tricarboxylic acid, 2-hydroxybutanedioic acid, 2-hydroxypropanoic acid, propanedioic acid and butanedioic acid, which also showed antifungal activity against Aspergillus flavus. FTIR spectroscopy revealed the presence of hydroxyl, carbonyl and ester-groups along with organic and fatty acids, thereby indicating their participation in inhibitory action. Furthermore, the AMCs were found to be a good alternative to chemical preservatives, thereby not only preserving the nutritive qualities but increasing the shelf life as well.

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“…Oksigen reaktif (ROS) yang terdiri dari SAFR (0-2), HFR (OH-), hidrogen peroksida (H2O2), dan oksigen tunggal (O2) dibentuk melalui proses endogen pada metabolisme makanan ataupun proses eksogen [2]. Radikal bebas di dalam tubuh menyebabkan kerusakan pada membran lipid, protein, DNA, dan RNA [3].…”

Section: Pendahuluanunclassified

Identification of Active Compound Extracts from Noni Fruit (Morinda citrifolia L.) and Its Potential as Antioxidants

Sogandi

Rabima

2019

J. Kim. Sains Apl.

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Antioxidants are compounds that can inhibit oxidation reactions by binding to free radicals and highly reactive molecules. One form of reactive oxygen compounds is free radicals, these compounds are formed in the body and are triggered by various factors. Noni fruits have been used by the community as a medicine for high blood pressure, beriberi, urinating, inflammation of bile, inflammation of the intestine, dysentery, constipation, spleen pain, liver pain, diabetes and lumbago. Nevertheless, research on the identification of the active compounds of noni fruit which act as antioxidants yet. This study aims to extract and fractionation of Noni fruit, determine the antioxidant activity of Noni fruit extract, and identify the types of bioactive compounds that act as antioxidants. Noni fruit was extracted used maceration technique with 96% ethanol and then fractionated using n-hexane, chloroform and ethyl acetate solvents. Antioxidant activity from the results of noni fruit fractionation was measured by the DPPH (1.1 diphenyl-2-picrylhydrachyl) method and identification of bioactive compounds was carried out by GCMS. The results showed the greatest antioxidant activity was found in chloroform fraction with a percentage of inhibition of 78.19%. For the first time this study revealed the types of bioactive compounds from noni fruit ethyl acetate fraction which act as antioxidants are n-hexadecanoic acid, squalene, pyridin-3-carboxamide, oxime, n- (2-trifluoro methyl phenyl), and beta-sitosterol

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Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

Cited by 48 publications

References 30 publications

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

In Vitro Antimicrobial and Antioxidant Activities of Lactobacillus coryniformis BCH-4 Bioactive Compounds and Determination of their Bioprotective Effects on Nutritional Components of Maize (Zea mays L.)

Identification of Active Compound Extracts from Noni Fruit (Morinda citrifolia L.) and Its Potential as Antioxidants

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