Plant Antioxidant Extracts: Effect on Lipid or Protein Oxidation in Seafood Products

Farvin, K.H. Sabeena; Surendraraj, A.

doi:10.1016/b978-0-08-100596-5.21506-0

Cited by 4 publications

(4 citation statements)

References 113 publications

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“…However, salmon is highly susceptible to microbial and biochemical spoilage by lipid oxidation and proteolysis due to the activity of endogenous enzymes. , This may give rise to rancidity, off-flavors, and discoloration of the product. Oxidation can also affect proteins and lead to changes in protein solubility and water-holding capacity and reduced nutritional value. , …”

Section: Introductionmentioning

confidence: 99%

“…Oxidation can also affect proteins and lead to changes in protein solubility and water-holding capacity and reduced nutritional value. 5,6 Factors influencing the rate of lipid oxidation can be external, such as oxygen concentration, temperature, and light, or intrinsic, such as lipid composition and degree of unsaturation. A number of effective measures such as control and modification of external factors, including lowering the storage temperature, decrease of oxygen, and protection from light, are suggested to delay autoxidation of lipids.…”

Section: Introductionmentioning

confidence: 99%

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Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days

Dalsvåg

Cropotova

Jambrak

et al. 2021

ACS Food Sci. Technol.

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Atlantic salmon is rich in bioactive proteins, antioxidants, vitamins, and omega-3 fatty acids, making it a rich source of essential nutrients. However, it is highly susceptible to biochemical, physicochemical, and microbial spoilage. The aim of this study was to use natural oregano and dill antioxidant extracts in combination with modified atmosphere packaging (MAP) (CO2:N2 60:40) to retain the quality and delay lipid oxidation in Atlantic salmon (Salmo salar) during storage. Extract-treated samples and controls (both vacuum packed and in MAP) were stored under chilled conditions (4 ± 1 °C) for 0–16 days. Quality changes during storage were assessed in terms of drip loss, microbial growth, color, pH, protein solubility, and lipid oxidation. Primary and secondary lipid oxidation products were determined by means of peroxide value and TBARS. In parallel, volatile compounds were analyzed using GC-MS, SIFT-MS and SESI-MS. GC-MS indicated 29 recognizable VOCs present in the headspace of the salmon samples. SIFT-MS quantification was carried out for ammonia and 33 VOCs, including alcohols, several aldehydes, carboxylic acids, sulfur compounds, trimethylamine, and ammonia. While dill or oregano treatment reduced lipid oxidation after 16 days of storage, it did not affect VOC concentrations significantly. The study has revealed that changes of the measured concentration of volatiles with storage time could be used to monitor freshness and spoilage of the fish while observing the effect of natural antioxidants.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days

Dalsvåg

Cropotova

Jambrak

et al. 2021

ACS Food Sci. Technol.

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“…A principal causa de deterioração química de óleos é a oxidação, podendo causar sabor rançoso e perda de compostos bioativos. Durante a oxidação, os ácidos graxos sofrem decomposição e se transformam em diferentes aldeídos reativos que propagam a oxidação (Si et al, 2018;Farvin;Surendraraj, 2018). Como forma de ampliar e preservar os compostos bioativos do OPB da degradação, aumentando sua vida útil, o óleo pode ser encapsulado.…”

Section: Introductionunclassified

“…Além disso, apesar de serem artificiais (sintéticos) e apresentarem potencial carcinogênico quando consumidos em elevada quantidade, os antioxidantes BHA (Butil hidroxianisol) e BHT (Butil hidroxitolueno) são os mais utilizados em molhos para retardar as Research, Society and Development, v. 9, n.10, e4229107841, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i10.7841 reações de oxidação lipídica (Perrechil et al, 2010;Farvin & Surendraraj, 2018).…”

Section: Introductionunclassified

Efeito da adição de óleo de palma bruto nanoencapsulado na estabilidade oxidativa de molho para salada em teste de oxidação acelerada

Donato

Ribeiro

Block

et al. 2020

RSD

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O objetivo do presente trabalho foi avaliar o efeito da adição de óleo de palma bruto nanoencapsulado (OPB-NE) como antioxidante em molho para salada em teste de oxidação acelerada (Schaal Oven Test). O OPB-NE foi caracterizado quanto a eficiência de encapsulamento (EE), tamanho de partícula (TP), potencial Zeta (pZ) e índice de polidispersibilidade (PDI). O Óleo de palma bruto livre (OPB-L) e OPB-NE foram avaliados quanto aos carotenoides totais (CT) e atividade antioxidante (AA). Foram desenvolvidos três molhos para salada sabor mostarda (A-molho base controle/B-molho base + OPB-NE/C-molho base + BHA e BHT). Nos molhos foram determinadas a composição centesimal e o teor de CT. OPB-L, OBP-NE e os molhos foram submetidos ao Schaal Oven Test em estufa (60 ± 5º C/15 dias/circulação de ar). Após este período os índices de acidez (IA), peróxidos (IP) e dienos (DC) e trienos (TC) conjugados foram determinados. O OPB-NE apresentou EE de 95,66%, TP de 0,29 µm, heterogeneidade de tamanhos de partícula (PDI 1,00), pZ de -41,80 mV, e 12,11% de AA. O OPB-NE e o molho B apresentaram teor de CT de 561,77 ± 10,97 e 442,31 ± 12,14 µg.g-1, respectivamente. Os molhos não tiveram diferença na composição centesimal. OPB-NE apresentou maior IA do que o OPB-L, valores de IP e DC inferiores, e TC semelhantes ao final de 15 dias. Nos molhos houve diferença apenas no IP, com maior estabilidade do molho C, seguido pelo B, mais estável que o A. Concluiu-se que o OPB-NE pode ser uma alternativa aos antioxidantes sintéticos BHA e BHT em molhos para salada.

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The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

Cao

Huang

et al. 2019

Food Bioprocess Technol

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Grass carp (Ctenopharyngodon idellus) is a kind of freshwater fish which is rich in polyunsaturated fatty acids and easily exposed to lipid oxidation during refrigeration. The effect of chlorogenic acid (CGA) on lipid oxidation, protein oxidation, enzymatic activities, and color stability of grass carp muscle during chilled storage was investigated. The lipid oxidation was inhibited by CGA, as evidenced by lower thiobarbituric acid values, peroxide values, carbonyl valence, less free fatty acid content, and higher amount of unsaturated fatty acid compared to the control group. CGA also had a positive effect on the whiteness value and the stability of protein oxidation of fish samples. In addition, the inhibitory study of CGA on endogenous lipase and lipoxygenase activities of fish muscle can help to partly illustrate the mechanism that retains its freshness effect. The results indicate that CGA is a novel natural additive which can be used to inhibit lipid and protein oxidation and be applied in the storage of aquatic products or some similar fields.

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Plant Antioxidant Extracts: Effect on Lipid or Protein Oxidation in Seafood Products

Cited by 4 publications

References 113 publications

Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days

Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days

Efeito da adição de óleo de palma bruto nanoencapsulado na estabilidade oxidativa de molho para salada em teste de oxidação acelerada

The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

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