Green tea and grape seed extracts — Potential applications in food safety and quality

Perumalla, A. V. S.; Hettiarachchy, Navam

doi:10.1016/j.foodres.2011.01.022

Cited by 385 publications

(252 citation statements)

References 136 publications

(169 reference statements)

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“…Aromatic plants are found all over the world as wild or in some case as cultivated, all of them composed of chemical substances which are called primary and secondary metabolites such as flavonoids, polyphenols, polypeptides, alkaloids [9,10]. These bioactive compounds can act as therapeutics with having antioxidant and antiseptic properties [11]; antimicrobials and can contribute in the microbial growth retardation activities on the food and food products [12,13]; helps is inhibiting the oxidative rancidity and delaying the off-flavour development in food products [14,15].…”

Section: Introductionmentioning

confidence: 99%

“…The benefit of utilizing natural plants or their products along with fermentation is cost-effective, environmental friendly and performance enhancer [8,24]. Fermentation of plant materials (Punica granatum, Ginkgo biloba, Camellia sinensis, Alisma canaliculatum) and multimicrobe probiotics reported that it can enhance the performance as well as the meat quality in broilers [9,[21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

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Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Kim¹,

Abm²,

Islam³

et al. 2017

J Nutr Food Sci

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Dietary Fermented Ginkgo biloba (FGLP) and Citrus junos Probiotics (FCJP) was evaluated on growth performance, immunity, cecal microbiology, meat composition and fatty acid profile in broilers. A total of 150 one day old Ross 308 broilers were randomly allocated to the 5 treatments (5 replicated pen of 6 birds/pen): 1) Control (corn-soybean meal based basal diet), 2) FGLP1: Corn-soybean meal based basal diet+5% FGLP, 3) FGLP2: Cornsoybean meal based basal diet+10% FGLP, 4) FCJP1: Corn-soybean meal based basal diet+5% FCJP, and 5) FCJP2: Corn-soybean meal based basal diet+10% FCJP. A significant increase in weight gain during starter (0-21 days), finisher (22-35 days) and overall period (0-35 days) was exhibited in FGLP2 supplemented group compared to control and other treatment groups (P<0.05); where better feed conversion efficiency was found after FCJP2 supplementation during finisher and overall period compared to control and other treatment groups (P<0.05). Serum IgG was elevated in FGLP and FCJP supplemented group relative to control birds (P<0.05). Meat composition data elucidated that, thigh meat crude protein and crude fat content was increased in FCJP1 supplemented group compared to control (P<0.05). There was found no significant differences in meat cholesterol content between control and treatment groups (P>0.05); however, among meat fatty acids, sum of SFA in thigh meat was diminished in FGLP group and sum of MUFA in breast meat was diminuted in FGLP and FCJP group compared to control (P<0.05). Sum of n-3 PUFA of breast and thigh meat was elevated after supplementation of FGLP and FCJP compared to control (P<0.05). To sum up, dietary FGLP and FCJP supplementation significantly improved performance and immunity, decreased SFA and elevated n-3 PUFA of broiler meat. Therefore, FGLP and FCJP probiotics could be supplemented as functional feed additives in broilers diet.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Kim¹,

Abm²,

Islam³

et al. 2017

J Nutr Food Sci

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show abstract

“…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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“…Likewise, Mastromatteo et al (2009) also concluded that chicken meat quality can be enhanced by treating it with thyme and carvacrol at concentration of 300 ppm/kg meat. Moreover, green tea and grape seed extracts also possess capacity to preserve meat quality by hindering microbial spoilage (Perumalla and Hettiarachchy 2011). Similarly, Xi et al (2012) explored the effects of natural antimicrobial agents in controlling Listeria monocytogenes in frankfurters in the population.…”

Section: Essential Oils and Plant Extractsmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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Green tea and grape seed extracts — Potential applications in food safety and quality

Cited by 385 publications

References 136 publications

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

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

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

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