Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

Cedeño-Pinos, Cristina; Martínez‐Tomé, Magdalena; Mercatante, Dario; Rodríguez‐Estrada, Maria Teresa; Bañón, Sancho

doi:10.3390/antiox11061057

Cited by 7 publications

(4 citation statements)

References 65 publications

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“…Moreover, rosemary diterpenes were disclosed to resist pasteurization without degradation and act as antioxidants during the shelf life of pasteurized foods. The oxidative deterioration of fish emulsions can also be naturally controlled with a diterpene‐rich rosemary extract (Cedeno‐Pinos et al., 2022).…”

Section: Rosemary As a Functional Food Ingredient In The Food Science...mentioning

confidence: 99%

Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review

Qiu,

Wang,

Duan

et al. 2024

Comp Rev Food Sci Food Safe

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Rosemary (Rosmarinus officinalis L.) is one of the most famous spice plants belonging to the Lamiaceae family as a remarkably beautiful horticultural plant and economically agricultural crop. The essential oil of rosemary has been enthusiastically welcome in the whole world for hundreds of years. Now, it is wildly prevailing as a promising functional food additive for human health. More importantly, due to its significant aroma, food, and nutritional value, rosemary also plays an essential role in the food/feed additive and food packaging industries. Modern industrial development and fundamental scientific research have extensively revealed its unique phytochemical constituents with biologically meaningful activities, which closely related to diverse human health functions. In this review, we provide a comprehensively systematic perspective on rosemary by summarizing the structures of various pharmacological and nutritional components, biologically functional activities and their molecular regulatory networks required in food developments, and the recent advances in their applications in the food industry. Finally, the temporary limitations and future research trends regarding the development of rosemary components are also discussed and prospected. Hence, the review covering the fundamental research advances and developing prospects of rosemary is a desirable demand to facilitate their better understanding, and it will also serve as a reference to provide many insights for the future promotion of the research and development of functional foods related to rosemary.

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Section: Rosemary As a Functional Food Ingredient In The Food Science...mentioning

confidence: 99%

Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review

Qiu,

Wang,

Duan

et al. 2024

Comp Rev Food Sci Food Safe

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“…The TPC was analysed according to a modified version of the Folin-Ciolcateu method [34]. A total of 5 g salmorejo was completed with methanol in a 10 mL volumetric flask under stirring and kept at room temperature and in the dark for 30 min.…”

Section: Antioxidant Capacity Assays Total Phenolic Content (Tpc)mentioning

confidence: 99%

Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo

Kravets,

García-Alonso,

Abea

et al. 2024

Foods

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Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, these antioxidants can be degraded in oxidation reactions catalysed or not by enzymes during pasteurisation and storage treatments used to stabilise the salmorejo before consumption. Due to its better penetration, the use of dielectric heating by radiofrequency (RF) may improve results of pasteurisation in this product. The objective was to assess the effects of pasteurisation temperature (70–100 °C, at 5 °C intervals) and storage time (0–5 months, at one-month intervals) on levels of ascorbic acid, α-tocopherol and carotenoids and antioxidant capacity (AC) in salmorejo pasteurised (over 10 s) by conventional (CH) or RF continuous heating. Two successive experiments were conducted to select an adequate pasteurisation temperature for use in the shelf-life study. Pasteurisation upon tested conditions allows a good retention of salmorejo antioxidants. Either CH or RF pasteurisers can be used with similar results. Vitamin C (L-ascorbic + dehydroascorbic acids) was more abundant (15–19 mg 100 g−1) than carotenoids (0.9–2.6 mg 100 g−1) (all-trans + cis lycopene and β-carotene) and α-tocopherol (0.8–1.2 mg 100 g−1) in the pasteurised product. Using excessively low temperatures (70 °C) resulted in partial losses of the three antioxidants, possibly due to oxidase residual activities. Intensifying thermal treatment improved this issue with minor losses of the thermolabile vitamin C and increased carotenoid content. Using a suitable temperature (80 °C) did not prevent most vitamin C from being degraded by the first month, while α-tocopherol, and, to a lesser extent, carotenoids, showed good retention levels during shelf life under refrigeration. Vitamins C and E and carotenoids, either by degradation, regeneration or releasing, likely contribute to the AC in salmorejo. Phenolic antioxidant response, radical-scavenging activities and redox potential values confirmed this finding. The pasteurised-chilled salmorejo shows good antioxidant properties with potential health implications, a positive nutritional aspect for consumers of this tomato-oil homogenate. The losses of antioxidants and AC due to pasteurization would be of little relevance compared to the losses accumulated during shelf life.

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“…R. officinalis plant extracts are commonly screened and are already being used as stabilizers in the food industry. Rosemary diterpenes (carnosic acid and carnosol) have been found to be resistant to pasteurization, thus preserving antioxidant capacity for the product's entire shelf life [72]. The release rate of rosemary polyphenols in food indicates its limited efficiency in a lipophilic environment, but hydrophilic environments are beneficial in this regard [72,73].…”

Section: Compounds Active Principles and Industry Importance Of The L...mentioning

confidence: 99%

“…Rosemary diterpenes (carnosic acid and carnosol) have been found to be resistant to pasteurization, thus preserving antioxidant capacity for the product's entire shelf life [72]. The release rate of rosemary polyphenols in food indicates its limited efficiency in a lipophilic environment, but hydrophilic environments are beneficial in this regard [72,73]. Rosemary extract was significantly correlated with sunflower oil degradation and reduced the total polar compounds, free fatty acid, and acrylamide formation during deep-fat frying [8].…”

Section: Compounds Active Principles and Industry Importance Of The L...mentioning

confidence: 99%

Comparative Amino Acid Profile and Antioxidant Activity in Sixteen Plant Extracts from Transylvania, Romania

Iordache

Nechita

Podea

et al. 2023

Plants

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In addition to the naturopathic medicines based on the antiseptic, anti-inflammatory, anticancer, or antioxidant properties of plant extracts that have been capitalized upon through the pharmaceutical industry, the increasing interest of the food industry in this area requires potent new materials capable of supporting this market. This study aimed to evaluate the in vitro amino acid contents and antioxidant activities of ethanolic extracts from sixteen plants. Our results show high accumulated amino acid contents, mainly of proline, glutamic, and aspartic acid. The most consistent values of essential amino acids were isolated from T. officinale, U. dioica, C. majus, A. annua, and M. spicata. The results of the 2,2-diphenyl-1-pycrylhydrazyl (DPPH) radical scavenging assay indicate that R. officinalis was the most potent antioxidant, followed by four other extracts (in decreasing order): T. serpyllum, C. monogyna, S. officinalis, and M. koenigii. The network and principal component analyses found four natural groupings between samples based on DPPH free radical scavenging activity content. Each plant extracts’ antioxidant action was discussed based on similar results found in the literature, and a lower capacity was observed for most species. An overall ranking of the analyzed plant species can be accomplished due to the range of experimental methods. The literature review revealed that these natural antioxidants represent the best side-effect-free alternatives to synthetic additives, especially in the food processing industry.

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Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

Cited by 7 publications

References 65 publications

Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review

Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review

Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo

Comparative Amino Acid Profile and Antioxidant Activity in Sixteen Plant Extracts from Transylvania, Romania

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