Phytochemical characterization, and antioxidant and antimicrobial activities of white cabbage extract on the quality and shelf life of raw beef during refrigerated storage

Oh, Deog‐Hwan; Chelliah, Ramachandran; Saravanakumar, Kandasamy; Kim, Jong-Rae; Yoo, Daesang; Wang, Myeong‐Hyeon; Oh, Deog‐Hwan

doi:10.1039/d0ra06727j

Cited by 10 publications

(7 citation statements)

References 44 publications

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“…Considering that BCWE has high phenolic content and antioxidant capacity, it can be used as a natural antioxidant to control lipid oxidation in ground beef instead of synthetic antioxidants. The results obtained in the present study are similar to many studies showing that natural antioxidants such as plants, fruits and vegetables delay the oxidative deterioration in fresh meat and meat products 5–8,13–15,31–33,40 . In this regard, Ekici et al 41 demonstrated that black carrot concentrate (BCC) increased the antiradical activities and total phenolic content of Turkish dry‐fermented sausage samples.…”

Section: Resultssupporting

confidence: 90%

“…Consistent with our findings, Turan and Şimşek 14 reported that the pH values of beef patties treated with black mulberry extract were lower than the control during 15 days of chilled storage in both aerobic and vacuum conditions. Similarly, a dose‐dependent decrease in pH values of fresh meat products incorporated with various vegetable extracts has been reported in previous studies 31–33 …”

Section: Resultssupporting

confidence: 76%

“…The results obtained in the present study are similar to many studies showing that natural antioxidants such as plants, fruits and vegetables delay the oxidative deterioration in fresh meat and meat products. [5][6][7][8][13][14][15][31][32][33]40 In this regard, Ekici et al 41 demonstrated that black carrot concentrate (BCC) increased the antiradical activities and total phenolic content of Turkish dryfermented sausage samples. They reported that the antiradical activity of the samples incorporated with 2% BCC was twice that of the sample containing carmine.…”

Section: Ph Valuesmentioning

confidence: 99%

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Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products

Aksu

Turan

2022

Packag Technol Sci

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Natural plant extracts have been widely used in the food industry in recent years as natural colourants, antioxidants and antimicrobials due to consumer health concerns. In this study, the effects of different levels of black carrot water extract (BCWE) (control without BCWE, 100, 200 and 300 ppm) on metmyoglobin (MetMb), lipid oxidation, colour and microbial counts of vacuum‐packed ground beef were evaluated during chilled storage for 15 days. MetMb, pH, lipid oxidation, redness (a*) values and microbial counts of ground beef were significantly (p < 0.01) affected by BCWE treatment. During storage, the lowest lipid oxidation values were determined in the BCWE groups (p < 0.05). BCWE groups had higher a* values and lower MetMb content at the end of storage than control. BCWE contributed to reduce the growth of Enterobacteriaceae. The 200‐ppm BCWE group had approximately 2 log units lower Enterobacteriaceae counts at the end of storage compared to the control. These results showed that the anthocyanin‐rich BCWE is a promising natural additive to overcome the problems in vacuum‐packed ground meat. Consequently, 200‐ppm BCWE can be recommended for use in vacuum‐packed ground beef to prevent discolouration, lipid oxidation and microbial growth during chilled storage.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 76%

Section: Ph Valuesmentioning

confidence: 99%

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Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products

Aksu

Turan

2022

Packag Technol Sci

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“…The study performed by Rubab et al [59] on white cabbage extracts in 2020 showed that they induced medium to low in vitro activity against all tested microorganisms, with higher activity against Gram-positive bacteria, compared with Gram-negative bacteria. Moreover, the extracts reduced the growth of several fungi strains (including C. albicans), but with lower activity compared with the one on the bacterial strains.…”

Section: Discussionmentioning

confidence: 96%

Symmetrical Antioxidant and Antibacterial Properties of Four Romanian Cruciferous Extracts

et al. 2021

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Four alcoholic extracts from Romanian Cruciferous species—cabbage, acclimatized broccoli, black radish and cauliflower—were obtained in a microwave field. The extracts showed good and symmetric antioxidant activity (0.97–1.13 mmol/L TE) and good phenolic content (1001–1632 mg GAE/L). For the HPLC method, the limit of detection (LOD), limit of quantitation (LOQ) and recovery degree were established. The small values of LOD and LOQ indicated a great fit of data. The HPLC method achieved satisfactory quantitative recoveries in the range of 96%–122%, except for the lowest sinigrin concentration (8.774 µg/mL). The presence of metals in the studied extracts falls within the allowed limits. The four Cruciferous extracts showed good and slightly asymmetric antibacterial activities against some Gram-positive and Gram-negative bacteria, including strains with known resistance to antibiotics. Moreover, greater inhibitory effects were exhibited against Gram-negative bacteria. Asymmetrically, no inhibition was observed on the fungal strains. Therefore, the present results may suggest that some alcoholic extract formulas of cabbage and black radish (presenting good antibacterial activity) might be helpful in the antimicrobial fight and could be successfully used on selected cases and strains.

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“…PPs are produced from primary metabolites and intermediates through unique biosynthetic pathways [ 1 ]. They are a class of non-essential phytonutrients and are abundant in fruits, cereals, and vegetables [ 2 , 3 ]. Molecules of PPs display at least one aromatic ring carrying one or more hydroxyl groups [ 4 ] and they are also found as conjugate with organic acids or sugars or as polymers (flavonoids).…”

Section: Introductionmentioning

confidence: 99%

Curcumin, Quercetin, Catechins and Metabolic Diseases: The Role of Gut Microbiota

et al. 2021

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Polyphenols (PPs) are the naturally occurring bioactive components in fruits and vegetables, and they are the most abundant antioxidant in the human diet. Studies are suggesting that ingestion of PPs might be helpful to ameliorate metabolic syndromes that may contribute in the prevention of several chronic disorders like diabetes, obesity, hypertension, and colon cancer. PPs have structural diversity which impacts their bioavailability as they accumulate in the large intestine and are extensively metabolized through gut microbiota (GM). Intestinal microbiota transforms PPs into their metabolites to make them bioactive. Interestingly, not only GM act on PPs to metabolize them but PPs also modulate the composition of GM. Thus, change in GM from pathogenic to beneficial ones may be helpful to ameliorate gut health and associated diseases. However, to overcome the low bioavailability of PPs, various approaches have been developed to improve their solubility and transportation through the gut. In this review, we present evidence supporting the structural changes that occur after metabolic reactions in PPs (curcumin, quercetin, and catechins) and their effect on GM composition that leads to improving overall gut health and helping to ameliorate metabolic disorders.

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Phytochemical characterization, and antioxidant and antimicrobial activities of white cabbage extract on the quality and shelf life of raw beef during refrigerated storage

Abstract: Brassica vegetables are well-characterized, containing a wide-spectrum of phenolic compounds that are responsible for their diverse biological activities like antioxidant and antimicrobial activities.

Cited by 10 publications

References 44 publications

Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products

Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products

Symmetrical Antioxidant and Antibacterial Properties of Four Romanian Cruciferous Extracts

Curcumin, Quercetin, Catechins and Metabolic Diseases: The Role of Gut Microbiota

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