Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

Carvalho, Francisco Allan Leandro de; Lorenzo, José M.; Pateiro, Mirian; Bermúdez, Roberto; Purriños, Laura; Trindade, Marco Antônio

doi:10.1016/j.foodres.2019.108554

Cited by 119 publications

(110 citation statements)

References 60 publications

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“…Moreover, as commented before, TBARs values were related to oxidized lipid flavor, since values higher than 0.6 mg MDA/kg would be necessary to appreciate oxidized flavors (Greene & Cumuze, ). This relationship between TBARs and sensory odor was also found by other authors (de Carvalho et al, ). They observed higher scores when TBARs values exceed 2.0 mg MDA/kg.…”

Section: Resultssupporting

confidence: 89%

“…This relationship between TBARs and sensory odor was also found F I G U R E 1 Sensory scores attributed by the panelist for color (a), surface discoloration (b) and odor, and (c) during the storage time of beef patties with different treatments. Hedonic scale used: 1 = excellent, 2 = good, 3 = acceptable, 4 = hardly acceptable, and 5 = not acceptable by other authors (de Carvalho et al, 2019). They observed higher scores when TBARs values exceed 2.0 mg MDA/kg.…”

Section: Sensorial Analysismentioning

confidence: 90%

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Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2019

J Food Process Preserv

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The characteristics of beef patties with partial replacement of fat and salt by the addition of 2.5 and 5.0% edible mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were studied during cold storage. Besides the reduction of fat and sodium content, the addition of flours significantly improved the dietary fiber and protein contents (from 17.53% to 19.23% with 5% of A. bisporus flour). Hardness, gumminess, and chewiness values were not significantly different from control samples, while springiness and cohesiveness significantly decreased. The addition of flours modified the color, although odor and taste were the attributes most affected. Burgers with 2.5% flour presented acceptable sensory parameters, so that they could be an acceptable option to provide a reduction of fat and salt. During cold storage, formulations were rapidly spoiled because of the microbial growth and oxidation processes, but a small antimicrobial effect against Pseudomonas was observed when mushroom flours were added. Practical applications The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.

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Section: Resultssupporting

confidence: 89%

Section: Sensorial Analysismentioning

confidence: 90%

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2019

J Food Process Preserv

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“…Although synthetic antioxidants and antimicrobial agents can effectively be used in food processing due to high stability and efficiency and low cost, there are significant concerns related to their potential health risks and toxicological aspects [24]. Therefore, some research has been performed to evaluate the performance of natural antioxidants and antimicrobials such as essential oils and plant extracts as alternatives to synthetic antioxidants [25][26][27][28][29]. On the other hand, limited sources of natural antioxidants and antimicrobials and high price as well as shortage of new sources of safe and inexpensive antioxidants and antimicrobials of natural origin could be a plausible reason for the food and pharmaceutical industries to use synthetic antioxidants instead [30,31].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Alirezalu

Ahmadi

Salehi

et al. 2020

Foods

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Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (Crataegus spp.) collected from different regions of Iran were investigated. According to findings, the total phenols, total flavonoid content, and antioxidant activity were in the range of 21.19–69.12 mg gallic acid equivalent (GAE)/g dry weight (dw), 2.44–6.08 mg quercetin equivalent (QUE)/g dw and 0.32–1.84 mmol Fe++/g dw, respectively. Hyperoside (0.87–2.94 mg/g dw), chlorogenic acid (0.06–1.16 mg/g dw), and isoquercetin (0.24–1.59 mg/g dw) were found to be the most abundant phenolic compounds in the extracts of hawthorn fruits. The considerable variations in the antioxidant activity and phenolic compounds of hawthorn species were demonstrated by our results. Hence, the evaluation of hawthorn genetic resources could supply precious data for screening genotypes with high bioactive contents for producing natural antioxidants and other phytochemical compounds valuable for food and pharma industries.

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“…There is a growing interest in the application of plant-based waste materials as functional food ingredients in meat products, as they are a rich source of dietary fiber and several other bioactive compounds like vitamins, minerals, and polyphenols [9][10][11][12]. These dietary fibers, in combination with phenolic compounds, form antioxidant dietary fibers (ADFs) [13,14] which can be used as dietary supplements to improve gastrointestinal health, or as technical ingredients to inhibit lipid oxidation in foods, thereby extending their shelf-life [15,16].…”

Section: Introductionmentioning

confidence: 99%

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

Banerjee

Das

Banerjee

et al. 2020

Foods

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The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p < 0.05) the emulsion stability, dietary fiber, ash and phenolics content of nuggets compared to control. Although no significant differences (p > 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products.

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Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

Cited by 119 publications

References 60 publications

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

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Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

Cited by 119 publications

References 60 publications

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

Contact Info

Product

Resources

About

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C