Effectiveness of the Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract as the Colorant, Antioxidant, and Antimicrobial on Beef Sausage

Manihuruk, Fitri M; Suryati, Tuti; Arief, Irma Isnafia

doi:10.5398/medpet.2017.40.1.47

Cited by 58 publications

(54 citation statements)

References 17 publications

(24 reference statements)

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“…For example, H. polyrhizus peel extract added to the product increased antioxidant activity from 49.71% (control sample) to 54.76%, 60.89% and 72.94%, respectively, with 20%, 30% and 40% of the extract. Similar results were obtained for the TBARS parameter [ 75 ]. Another study reported the use of extracts of pomegranate peels and pistachio green hulls to decrease the formation of MDA [ 74 ].…”

Section: Beneficial Effects Of Plant Extracts In Meat Productssupporting

confidence: 87%

“…This approach could also be applied to plant wastes (e.g., fruit peel). Manihuruka et al [ 75 ] suggested the use of red dragon fruit ( Hylocereus polyrhizus ) peel as a natural colorant and antioxidant. Although the peel contains betacyanins, the redness of beef sausage was found to be less intense, which could be due to the degradation of betacyanins after the boiling process (60–65 °C, 60 min.).…”

Section: Beneficial Effects Of Plant Extracts In Meat Productsmentioning

confidence: 99%

“…Another study analyzed the counts of E. coli , Salmonella sp. and S. aureus and found that beef sausages had bacterial counts below 3 log 10 cfu/g [ 75 ]. The authors attributed this efficiency to good hygienic practice during the production process.…”

Section: Beneficial Effects Of Plant Extracts In Meat Productsmentioning

confidence: 99%

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Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Ferysiuk

Wójciak

2020

Antioxidants

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Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.

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Section: Beneficial Effects Of Plant Extracts In Meat Productssupporting

confidence: 87%

Section: Beneficial Effects Of Plant Extracts In Meat Productsmentioning

confidence: 99%

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Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Ferysiuk

Wójciak

2020

Antioxidants

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“…Ekstrak kulit buah naga merah memiliki kandungan antioksidan berupa vitamin C, flavonoid, tanin, alkaloid, steroid, dan saponin berdasaran hasil pengujian fotokimia dan FTIR (Noor, 2016). Buah naga mengandung berbagai senyawa aktif diantaranya tiamin, niasin, piridoksin, kobalamin, fenolik, betacyanin, polifenol, karoten, likopen, kaempferol, betacyanin, quercetin dan isorhamnetin dalam melawan radikal bebas (Manihuruk et al, 2017).…”

Section: Hasil Penelitian Dan Pembahasan Potensi Antioksidan Pemunclassified

Perbandingan Potensi Antioksidan Pemerangkapan No Dan Oh Ekstrak Kulit Buah Naga Dengan Senyawa Kaempferol

Ginting

Chiuman

2020

METADATA

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Tujuan dari penelitian ini yaitu menguji aktivitas antioksidan dengan metode pemerangkapan NO dan OH dari ekstrak kulit buah naga (EKBN) dan senyawa kaempferol. NO (nitrat oksida) dan OH (radikal hidroksil) sangat penting dalam proses penuaan. Kaempferol memiliki nilai IC50 aktivitas antioksidan pemerangkapan NO lebih kecil sekitar 38,68±0,48 μg/mL daripada EKBN dengan IC50 sebesar 77,65±9,58 μg/mL. Hasil uji aktivitas antioksidan pemerangkapan OH, senyawa kaempferol memiliki nilai IC50 lebih rendah yaitu sebesar 29,94±1,17 μg/mL dibandingkan EKBN nilai IC50 64,63±1,26 μg/mL. Senyawa pembanding kaempferol memiliki aktivitas antioksidan yang lebih baik dibandingkan dengan EKBN.

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“…The thiobarbituric acid reactive substances (TBARS) was evaluated according to Manihuruk et al (2017)…”

Section: Tbars Analysismentioning

confidence: 99%

Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat

et al. 2020

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The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside meat

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Effectiveness of the Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract as the Colorant, Antioxidant, and Antimicrobial on Beef Sausage

Cited by 58 publications

References 17 publications

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Perbandingan Potensi Antioksidan Pemerangkapan No Dan Oh Ekstrak Kulit Buah Naga Dengan Senyawa Kaempferol

Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat

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