Antioxidant and antimicrobial effects of kordoi ( Averrhoa carambola ) fruit juice and bamboo ( Bambusa polymorpha ) shoot extract in pork nuggets

Thomas, R.; Jebin, N.; Saha, R.; Sarma, Debajit

doi:10.1016/j.foodchem.2015.05.070

Cited by 52 publications

(40 citation statements)

References 13 publications

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“…Hardness value of T 3 was significantly ( p < 0.05) lower than control and other treated products. This might be due to lower pH upon increasing levels of WMRE incorporation leading to protein denaturation and formation of weak gel matrix leading to poor water binding capacity and higher cooking losses (Thomas et al, ). Incorporation of non‐meat ingredients in meat protein systems had also been reported to lower hardness value and formation of softer texture (Kotwaliwale, Bakane, & Verma, ; Verma et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…This might be due to lower pH upon increasing levels of WMRE incorporation leading to protein denaturation and formation of weak gel matrix leading to poor water binding capacity and higher cooking losses (Thomas et al, 2016). Incorporation of non-meat ingredients in TA B L E 1 Effect of incorporation of WMRE on physicochemical, proximate and dimensional parameters of pork patties (Mean ± SE)* meat protein systems had also been reported to lower hardness value and formation of softer texture (Kotwaliwale, Bakane, & Verma, 2007;Verma et al, 2015).…”

Section: Tpamentioning

confidence: 99%

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Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

Kumar

Mehta

Malav

et al. 2018

J Food Process Preserv

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The present study was undertaken to evaluate antioxidant and antimicrobial efficacy of ethanolic extract of watermelon rind (WMRE) incorporated at 0.10% level in pork patties. The selected patties along with positive control (with 0.02% butylated hydroxyl anisole) and control samples were packaged in aerobic packaging and evaluated for various oxidative and microbiological stability parameters for 28 days under refrigeration (4 ± 1°C). The indicators of lipid peroxidation viz. thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) showed an increasing trend for control as well as treated products; however, treated product showed a significantly (P < 0.05) lower value than control. Microbiological and sensory qualities were maintained better for treatment throughout storage period. Thus, WMRE has potential to enhance storage stability of aerobically packaged pork patties stored at refrigeration temperature (4 ± 1°C) owing to its antioxidant and antimicrobial potency. Practical applications A huge quantity of watermelon rind is generated each year from watermelon fruit industry and their proper disposal remains a major environmental concern. The rind is very rich source of valuable bioactive compounds exerting antioxidant and antimicrobial effect. By harvesting through suitable extraction protocols and innovative processing technologies, these compounds could be utilized in developing functional meat products with higher antioxidant and antimicrobial properties, resulting in their improved oxidative stability and extension of storage life. This would also ensure profitable returns to farmers and proper disposal of watermelon rind thus ushering overall integrated development of agro‐meat industry.

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Section: Resultsmentioning

confidence: 99%

Section: Tpamentioning

confidence: 99%

Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

Kumar

Mehta

Malav

et al. 2018

J Food Process Preserv

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“…Besides fruits and cereals, vegetables are important part of the diet and also serve as one of the main sources of DFs. Among them, bamboo shoots are commonly used in China and many parts of Asian countries like India (North east regions) (Thakur et al, 2016), and regarded as a highly palatable delicacy as a healthy and nutritious food (Thomas et al, 2016). Recently, there are reports about functional foods from the bamboo shoots (Nirmala et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Wang

Zhu

et al. 2017

Emir J Food Agric

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Dietary fiber are non-digestible constituents of plant cell walls, and comprise a necessary component of diet and its positive connection with human health. Till now, there is no report about the extraction and physicochemical and functional properties of dietary fiber from bamboo shoots. To find the potential applications of dietary fiber from bamboo shoots in food and health products, the effects of chemical, enzymatic methods and particle size distribution on the chemical and structural composition, physicochemical, and functional properties of dietary fibers (DFs) from bamboo shoots were studied. The results showed that BSEDF and BSCDF had higher total DF and higher soluble DF, respectively. The crystalline regions calculated to be higher in latter and both had irregular surfaces and diverse monosaccharide composition. Both fibers showed good functional properties [water retention capacity (WRC) (11.24-15.13g/g), water swelling capacity (WSC) (18.84-28.75 mL/g), oil holding capacity (OAC) (6.71-10.15 g/g), glucose adsorption capacity (GAC) (0.08-6.89 mmol/g) and glucose retardation index (GRI) (3.57-40.92%)]. WRC of BSCDF and BSEDF decreased with the increase in the mesh size (40-200) while, WSC and OAC increased with mesh sizes (40 to 120), followed by decrease above mesh120. Both particle size and extraction methods significantly affected GRI. In conclusion, physico-chemical properties of fibers can be manipulated through treatments (chemical and enzymatic) to improve their overall functionality. Therefore, both BSCDF and BSEDF can find potential applications in food and health products as a functional ingredient in different aspects.

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“…Storage life of nuggets was greatly improved by the addition of juice and extracts (Thomas et al . ).…”

Section: Important Sources and Potential Applications Of Plant Based mentioning

confidence: 97%

“…They found that juice and extracts added at 4% and 6% levels, respectively, resulted in improved microbiological characteristics of pork nuggets particularly coliform count and S. aureus counts and the total viable count. Storage life of nuggets was greatly improved by the addition of juice and extracts (Thomas et al 2016).…”

Section: Important Sources and Potential Applications Of Plant Based mentioning

confidence: 99%

Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products - Focus on Antioxidant and Antimicrobial Effects

Islam

Khan

Islam

2016

Journal of Food Processing and Preservation

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Oxidation is a growing concern for quality deterioration of meat and meat products as it adversely affects sensory and nutritional quality. Various synthetic oxidants have been used as counter agents to prevent oxidation in meat and meat products but the application of these compounds has been questioned due to their safety concerns. Nowadays consumers have become health conscious and they demand for healthier products. The consumption of meat and meat products has declined because of the added synthetic antioxidants and antimicrobials which are believed to have toxicological effects. Keeping this in view research is being carried out to find out novel natural products which could provide a good alternate to synthetic compounds. Various natural materials from different sources have been used in meat and meat products and exhibited similar or stronger effects as compared to synthetic compounds. This review highlights recent advances of plant derivatives as antioxidants or antimicrobials applied to meat and meat products directly or as active packaging. Practical Applications The review covered all the successfully utilized plant based derivates which have been used in meat products for the development of healthier and shelf stable meat products. Bioactive packaging technologies for extended shelf life of meat‐based products were also highlighted in this review. This compilation of different researches related to value addition in meat products will be handy to the researchers to receive knowledge from a single resource. From the industrial point of view it will be easy to sort out the best research from a single document. These technologies if successfully utilized could improve the product quality and help meat industries to meet consumer demands for healthier meat products.

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Antioxidant and antimicrobial effects of kordoi ( Averrhoa carambola ) fruit juice and bamboo ( Bambusa polymorpha ) shoot extract in pork nuggets

Cited by 52 publications

References 13 publications

Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products - Focus on Antioxidant and Antimicrobial Effects

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