Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds

Mighan, Nasim Mahdavi; Ariaii, Peiman; Soltani, Mahdi Sharifi; Jafarian, Sara

doi:10.1007/s10068-023-01370-6

Cited by 3 publications

(1 citation statement)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The production of watermelon seed protein hydrolyzed (WPSH) was conducted in a study conducted by Mighan et al [113]. They aimed investigate the impact of varying concentrations of WSPH (0, 1, 2, and 3%) on the overall quality of silver carp (Hypophthalmichthys molitrix) burgers during a period of refrigerated storage at a temperature of 4 • C. Defatted watermelon seeds were processed with 0.1 N NaOH, and the precipitated protein isolate was collected.…”

Section: Seedsmentioning

confidence: 99%

Recent Advances in the Antibacterial Activities of Citrullus lanatus (Watermelon) By-Products

Athanasiadis,

Chatzimitakos,

Kalompatsios

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

Watermelon (Citrullus lanatus) is a popular fruit worldwide due to its refreshing taste and its high water content (92% of its weight). According to the phytochemistry of the plant, carbohydrates, saponins, glycosides, steroids, alkaloids, polyphenols, flavonoids, and tannins can be detected in watermelons. C. lanatus generates by-products and, as such, can be characterized by its seeds and rinds. These by-products’ phytochemicals are nutritious and functional. Watermelon seeds contain many phytochemical compounds with beneficial biological activities, according to numerous scientific studies. This fact promotes watermelon seed consumption and encourages food and pharmaceutical companies to use this innovative ingredient. The watermelon rind has all the nutrients of the pulp and also more antioxidants, minerals, vitamins, and bioactive substances. Numerous studies show that watermelon peel is high in fiber and nutrients and can be used in a variety of culinary products. These residues need to be utilized for creating innovative functional food products with added value for the food chain’s sustainability. More studies of watermelon by-products are required to promote functional food, nutraceutical, and pharmaceutical applications. This review aims to shed light on the underutilized portion of watermelon and its chemical properties in order to pave the way for future research.

show abstract

Section: Seedsmentioning

confidence: 99%

Recent Advances in the Antibacterial Activities of Citrullus lanatus (Watermelon) By-Products

Athanasiadis,

Chatzimitakos,

Kalompatsios

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

show abstract

Microencapsulated Oregano Essential Oil as a Natural Preservative of Beef Burger during Refrigerated Storage

Mehaya,

Salem,

Mohammad

et al. 2024

Journal of Food Quality

View full text Add to dashboard Cite

Meat products are highly perishable and prone to deterioration, which poses potential health hazards. This research aims to assess the efficacy of encapsulated oregano essential oil (EOEO) as a natural preservative agent to maintain the chemical and microbiological quality of beef burgers during refrigerated storage. Hydrodistillation was used to extract OEO from oregano. The encapsulation of OEO using a combination of biopolymers (maltodextrin, gum arabic, and whey protein) provides high encapsulation efficiency (89.1%). Both crude and encapsulated OEOs were analyzed for their chemical constituents and antimicrobial activity. Encapsulated OEO, at levels of 0.25%, 0.5%, 0.75%, and 1%, was incorporated during the beef burger processing. Microbiological and chemical parameters were assessed every 4 days over a 16‐day storage period. GC‐MS results revealed that carvacrol (70 and 79.31%) and p‐cymene (11.56% and 9.05%) dominated the crude and encapsulated OEOs, respectively. Both forms of OEO exhibited potent antimicrobial activity, with encapsulation further enhancing this property. The incorporation of EOEO into burger samples reduced the total microbial count. Subsequently, it decreased the formation of total volatile nitrogen (TVN), trimethylamine (TMA), thiobarbituric acid (TBA), and biogenic amines (BAs) during storage. Addition of EOEO at the level of 1% retarded the formation of BAs, TVN, TMA, and TBA in burger samples by 72.8%, 43.23, 42.07, and 44.44%, respectively, compared to the control sample after 16 days of storage. Principal component analysis (PCA) was applied to establish correlations between microbiological and biochemical markers of beef burgers. The PCA results show that PC1 (89.81%) and PC2 (7.25%) can explain more than 97% of the variability in the dataset. The results support the potency of EOEO as an effective and safe preservative agent to maintain the safety and quality of beef burgers during storage.

show abstract

Citrullus mucosospermus Extract Reduces Weight Gain in Mice Fed a High-Fat Diet

Kang,

Park,

Kim

et al. 2024

Nutrients

View full text Add to dashboard Cite

This study aimed to investigate the therapeutic potential of Citrullus mucosospermus extract (CME) in counteracting adipogenesis and its associated metabolic disturbances in murine models. In vitro experiments utilizing 3T3-L1 preadipocytes revealed that CME potently inhibited adipocyte differentiation, as evidenced by a dose-dependent reduction in lipid droplet formation. Remarkably, CME also attenuated glucose uptake and intracellular triglyceride accumulation in fully differentiated adipocytes, suggesting its ability to modulate metabolic pathways in mature adipose cells. Translating these findings to an in vivo setting, we evaluated the effects of CME in C57BL/6N mice fed a high-fat diet (HFD) for 10 weeks. CME administration, concomitantly with the HFD, resulted in a significant attenuation of body weight gain compared to the HFD control group. Furthermore, CME treatment led to substantial reductions in liver weight, total fat mass, and deposits of visceral and retroperitoneal adipose tissue, underscoring its targeted impact on adipose expansion. Histological analyses revealed the remarkable effects of CME on hepatic steatosis. While the HFD group exhibited severe lipid accumulation within liver lobules, CME dose-dependently mitigated this pathology, with the highest dose virtually abolishing hepatic fat deposition. An examination of adipose tissue revealed a progressive reduction in adipocyte hypertrophy upon CME treatment, culminating in a near-normalization of adipocyte morphology at the highest dose. Notably, CME exhibited potent anti-inflammatory properties, significantly attenuating the upregulation of pro-inflammatory cytokines’ mRNA levels (TNF-α, IL-1β and IL-6) in the livers of HFD-fed mice. This suggests a potential mechanism through which CME may exert protective effects against inflammation associated with obesity and fatty liver disease.

show abstract

Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds

Cited by 3 publications

References 36 publications

Recent Advances in the Antibacterial Activities of Citrullus lanatus (Watermelon) By-Products

Recent Advances in the Antibacterial Activities of Citrullus lanatus (Watermelon) By-Products

Microencapsulated Oregano Essential Oil as a Natural Preservative of Beef Burger during Refrigerated Storage

Citrullus mucosospermus Extract Reduces Weight Gain in Mice Fed a High-Fat Diet

Contact Info

Product

Resources

About