Effect of apple peel extract as natural antioxidant on lipid and protein oxidation of rainbow trout (Oncorhynchus mykiss) mince

Bitalebi, Sedighe; Nikoo, Mehdi; Rahmanifarah, Kaveh; Noori, Farzaneh; Gavlighi, Hassan Ahmadi

doi:10.1007/s40071-019-0224-y

Cited by 34 publications

(12 citation statements)

References 44 publications

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“…Recently, in 2019, Bitalebi and coworkers, studied the effect of apple polyphenols in delaying negative lipid and protein oxidation processes in rainbow trout samples during 4 days at 4 • C (Bitalebi et al, 2019). During the storage period, TBARS content increased in control samples (from 0.7 mg MDA equivalent/kg to 3.07 mg MDA equivalent/kg).…”

Section: Use Of Apple Polyphenols In Foodmentioning

confidence: 99%

Improving oxidative stability of foods with apple‐derived polyphenols

López‐Fernández

Bohrer

Munekata

et al. 2021

Comp Rev Food Sci Food Safe

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Consumers demand healthy and natural food products. Thus, naturally derived antioxidants are emerging as a promising alternative to the use of present ingredients. Apples and apple derivative products (e.g., apple juice, apple cider, apple sauce, and others) are widely consumed throughout the world for a variety of different reasons and supply a large quantity of polyphenolic compounds. The extraction of polyphenolic compounds from apples and their incorporation into processed foods as naturally sourced ingredients could be a preferred alternative to commonly used commercial antioxidants that are used in many foods. In addition, they could have a positive impact on the environment and on the economy due to the utilization of byproducts generated during processing of apples, like apple pomace. In terms of the extraction procedures for the antioxidant compounds found in apples, the most efficient processes are methods that use ultrasound as the extraction tool. With this technique, greater yields are achieved, and less extraction time is required when compared with other, more conventional, extraction methods. However, parameters such as the extraction solvent, temperature during extraction, and extraction time must be suitably optimized in order to obtain the best performance and the highest antioxidant capacity. From an application standpoint, the use of apple‐derived polyphenol extracts as a naturally derived food additive has documented applications for bread, meat, fish, cookies, and juices and there is evidence of increased antioxidant capacity, reduced rate of lipid oxidation, and increased storage time without compromising on sensory properties.

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Section: Use Of Apple Polyphenols In Foodmentioning

confidence: 99%

Improving oxidative stability of foods with apple‐derived polyphenols

López‐Fernández

Bohrer

Munekata

et al. 2021

Comp Rev Food Sci Food Safe

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“…The ORAC method uses a biologically relevant free radical source (peroxyl radical), which is the most prevalent free radical in human biology [ 56 ]. Therefore, ORAC results can be correlated to in vivo studies on the antioxidant activity shown by apple polyphenols [ 57 , 58 , 59 , 60 , 61 ].…”

Section: Resultsmentioning

confidence: 99%

Valorization of Apple Peels through the Study of the Effects on the Amyloid Aggregation Process of κ-Casein

et al. 2021

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Waste valorization represents one of the main social challenges when promoting a circular economy and environmental sustainability. Here, we evaluated the effect of the polyphenols extracted from apple peels, normally disposed of as waste, on the amyloid aggregation process of κ-casein from bovine milk, a well-used amyloidogenic model system. The effect of the apple peel extract on protein aggregation was examined using a thioflavin T fluorescence assay, Congo red binding assay, circular dichroism, light scattering, and atomic force microscopy. We found that the phenolic extract from the peel of apples of the cultivar “Fuji”, cultivated in Sicily (Caltavuturo, Italy), inhibited κ-casein fibril formation in a dose-dependent way. In particular, we found that the extract significantly reduced the protein aggregation rate and inhibited the secondary structure reorganization that accompanies κ-casein amyloid formation. Protein-aggregated species resulting from the incubation of κ-casein in the presence of polyphenols under amyloid aggregation conditions were reduced in number and different in morphology.

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“…A recent study from Muíno et al [31] described the use of an olive oil waste extract rich in polyphenols as a potential natural antioxidant applied to lamb meat patties, delaying the lipid and protein oxidation while maintaining acceptable color for a prolonged time, extending the product shelf-life to 3 days. Another recent work from Bitalebi et al [32] observed that apple peel extract (APE) Extensive research in the past few years intends to demonstrate the value of FLWas a resource of compounds with bioactivity or technological potential to introduce new, more sustainable, and natural alternatives to the market. The consumer's preferences for "clean labels" determines the use of natural compounds to replace synthetic ones, motivating the scientific community to search for new sources of natural alternatives, directing their attention to the utilization of agro-food by-products [5].…”

Section: Antioxidantsmentioning

confidence: 99%

“…A recent study from Muíno et al [ 31 ] described the use of an olive oil waste extract rich in polyphenols as a potential natural antioxidant applied to lamb meat patties, delaying the lipid and protein oxidation while maintaining acceptable color for a prolonged time, extending the product shelf-life to 3 days. Another recent work from Bitalebi et al [ 32 ] observed that apple peel extract (APE) inhibited protein and lipid oxidation in rainbow trout Oncorhynchus mykiss mince during refrigerated storage (4 °C). Furthermore, lipid oxidation was inhibited (96 h at 4 °C) lowering the peroxides and thiobarbituric acid-reactive substances (TBARS) when compared to control.…”

Section: Natural Bioactive Compoundsmentioning

confidence: 99%

Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns

Vilas-Boas

Pintado

Oliveira

2021

Foods

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Although synthetic bioactive compounds are approved in many countries for food applications, they are becoming less and less welcome by consumers. Therefore, there has been an increasing interest in replacing these synthetic compounds by natural bioactive compounds. These natural compounds can be used as food additives to maintain the food quality, food safety and appeal, and as food supplements or nutraceuticals to correct nutritional deficiencies, maintain a suitable intake of nutrients, or to support physiological functions, respectively. Recent studies reveal that numerous food wastes, particularly fruit and vegetables byproducts, are a good source of bioactive compounds that can be extracted and reintroduced into the food chain as natural food additives or in food matrices for obtaining nutraceuticals and functional foods. This review addresses general questions concerning the use of fruit and vegetables byproducts as new sources of natural bioactive compounds that are being addressed to foods as natural additives and supplements. Those bioactive compounds must follow the legal requirements and evaluations to assess the risks for human health and their toxicity must be considered before being launched into the market. To overcome the potential health risk while increasing the biological activity, stability and biodistribution of the supplements’ technological alternatives have been studied such as encapsulation of bioactive compounds into micro or nanoparticles or nanoemulsions. This will allow enhancing the stability and release along the gastrointestinal tract in a controlled manner into the specific tissues. This review summarizes the valorization path that a bioactive compound recovered from an agro-food waste can face from the moment their potentialities are exhibited until it reaches the final consumer and the safety and toxicity challenges, they may overcome.

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Effect of apple peel extract as natural antioxidant on lipid and protein oxidation of rainbow trout (Oncorhynchus mykiss) mince

Cited by 34 publications

References 44 publications

Improving oxidative stability of foods with apple‐derived polyphenols

Improving oxidative stability of foods with apple‐derived polyphenols

Valorization of Apple Peels through the Study of the Effects on the Amyloid Aggregation Process of κ-Casein

Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns

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