Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

Kulkarni, Sachin; Desantos, F.A.; Kattamuri, S.; Rossi, Sara; Brewer, M.S.

doi:10.1016/j.meatsci.2010.12.014

Cited by 100 publications

(57 citation statements)

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“…On the other hand, the GSE can be used as a natural food additive due to high antimicrobial and antioxidant activities (Hogan et al, 2001;Kulkarni et al, 2011;Lorenzo et al, 2013;Peng et al, 2010). Gokoglu and Yerlikaya (2008) also found that GSE had inhibition effect on the formation of melanosis of Parapenaeus longirostris stored at 4℃ for 3 days by sensory analysis and color measurements.…”

Section: Introductionmentioning

confidence: 96%

Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage

Sun

Yuan

et al. 2014

FSTR

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The aim of this study was to investigate the effect of grape seed extracts (GSE) at different concentrations (0, 7.5 and 15 g/L) on the melanosis formation and quality of Pacific white shrimp during 9 days of iced storage. The melanosis formation was significantly inhibited and sensory quality was significantly improved in shrimp treated by various concentration of GSE, compared with the control. The increase of pH, total volatile basic nitrogen content and the total bacteria amounts of shrimp treated by 7.5 and 15 g/L of GSE was significantly retarded. However, the melanosis score, total volatile basic nitrogen, and pH values of shrimp treated by 15 g/L of GSE was lower than that treated by 7.5 g/L of GSE. These results suggested that GSE could be used as an effective natural alternative to synthetic antimelanosic agents to inhibit postmortem melanosis and improve the quality of shrimp during iced storage.Keywords: Pacific white shrimp, melanosis, quality, grape seed extracts IntroductionDue to the high market and nutritional value, shrimp is a very important fisher resource all over the world. However, the shelf life of shrimp was limited due to melanosis and microbiological deterioration. Melanosis or blackening, the formation of black spots in crustaceans, such as shrimp and crabs during postmortem storage, severely damage the market value and usually caused economical loss of these seafood (Kim et al., 2002). Melanosis is the result of the polymerization of phenols by polyphenoloxidase (PPO), also known as phenoloxidase, tyrosinase (EC 1.14.18.1), and cathecoloxidase (EC 1.10.3.1) (Zamorano et al., 2009).Usually, iced storage is routinely used to preserve the quality of the shrimp. However, during refrigerated or iced storage, melanosis still takes place since PPO remains active under these conditions (Gokoglu and Yerlikaya, 2008;Nirmal and Benjakul, 2010).To retard the melanosis in crustaceans, and ensure perishables have a longer shelf life, antimelanosic agents, such as 4-hexyl-1,3-benzenediol (4-hexylresorcinol), sulphite-based compounds, and phosphates, have been intensively studied and proved to be effective to inhibit melanosis (Martinez-Alverez et al., 2005Thepnuan et al., 2008). However, the use of synthetic compounds to inhibit melanosis in seafood is limited due to increasing regulatory attention and food safety concerns (McEvily et al., 1991). For example, the use of metabisulphite to inhibit melanosis of shrimp could cause the sulfur dioxide residue exceeding problems (Gomez-Guillen et al., 2005). Due to the potential health hazards of chemical additives, natural products, especially natural antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds (Encarnacion et al., 2010;Maqsood et al., 2013). Recently, a series of studies conducted on the utilization of natural extracts to delay melanosis formation and extend the shelf life of seafood (Nirmal and H. Sun et al. 672 Benjakul, 2011a, 2012a). The use of phenolic compounds also appear...

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Section: Introductionmentioning

confidence: 96%

Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage

Sun

Yuan

et al. 2014

FSTR

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“…[14][15][16] Grape seeds flour is gluten-free and can be included as a biologically active substance in foods consumed by people who suffer from coeliac. 17 The literature review provided the results for the antioxidant activity of grape seeds flour but the data published was not uniform.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and storage regime of defatted grape seeds flour

et al. 2017

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In the present paper, we examined the antioxidant activity of a defatted grape seeds flour of different grape varieties locally grown in Bulgaria. The seeds are retrieved after alcoholic fermentation and the antioxidant activity of the flour was assessed by using four different methods, namely DPPH, ABTS, FRAP and CUPRAC. The results are presented in mM TE/g extract. The values are 586,08 (±41,55); 945,41 (±90,97); 553,39 (±45,57) and 667,73 (±64,30), respectively. The results are also showed in mM TE/g flour. The values are 58,67 (±4,16); 94,64 (±9,11); 55,40 (±4,56) and 66,85 (±6,44), respectively. During three-month storage of the flour in plastic bags (temperature 25 ºC and relative humidity 75%), no living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either.

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“…In recent years, there had been a growing interest in the use of byproducts rich in polyphenols emanating, from the winemaking industry, to produce extracts and novel products for the maintenance of human health (Kulkarni, De Santos, Kattamuri, Rossi, & Brewer, 2011;Perumalla & Hettiarachchy, 2011). As such, the extraction of polyphenols from waste material deriving from traditional industrial practices represents an attractive, sustainable and cost effective source of these high-value biological bioactives, which could be incorporated into foods.…”

Section: Introductionmentioning

confidence: 99%

Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity

et al. 2015

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a b s t r a c tThe antiproliferative effects of a purified white grape pomace extract (PWGPE), as well as of some phenolic standards on colon cancer cells were examined. The phenolic composition of the PWGPE was determined by rapid resolution liquid chromatography/mass spectrometry (RRLC/MS). The PWGPE had 92.6, 43.3 and 6.01 mg/g of flavanols, flavonols and phenolic acids, respectively and, along with pure catechin, epicatechin, quercetin and gallic acid, they were all found capable of inhibiting cellular proliferation. PWGPE (100 lg/ml) inhibited the proliferation of cells by 52.1% at 48 h, whilst catechin, epicatechin, quercetin and gallic acid (60 lg/ml) inhibited growth by 65.2%, 62.2%, 81.0% and 71.0%, respectively, at 72 h. The PWGPE is an interesting source of phenolic compounds with antiproliferative properties, that could be of interest in the food and pharmaceutical industries.

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Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

Cited by 100 publications

References 50 publications

Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage

Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage

Antioxidant activity and storage regime of defatted grape seeds flour

Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity

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