Production of functional raw chicken meat by incorporation of date palm seed extract: an assessment of microbiological, chemical and sensory properties

Elhadef, Khaoula; Chaari, Moufida; Akermi, Sarra; Nirmal, Nilesh Prakash; Khaneghah, Amin Mousavi; Abdelkafi, Slim; Michaud, Philippe; Ali, Diyar Salahuddin; Mellouli, Lotfi; Smaoui, Slim

doi:10.1007/s11694-023-02017-0

Cited by 4 publications

(2 citation statements)

References 69 publications

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“…Mojaddar Langroodi et al (2021 depicted the connection between sensory and microbiological attributes, linking elevated microorganism levels and lipid oxidation to unsatisfactory sensory characteristics, including off-odors, off-colors, and an undesirable visual appearance. Interestingly, chemometric techniques, such as PCA, are widely utilized to evaluate the quality of meat, referring to its oxidative, microbiological, and color stability during storage (de Farias Marques et al, 2022;Elhadef et al, 2023).…”

Section: Principal Component Analysismentioning

confidence: 99%

Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

Chaari,

Elhadef,

Akermi

et al. 2023

Qual. Assur. Saf. Crops Foods

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Given the significant quantity of betalain pigments, beetroot represents a potential source of natural colorants that can be employed in the food industry. The present investigation explored the impact of ethanolic beetroot peel (EBP) extract in beef meat preservation. EBP displayed a 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect with an IC50 value of 0.96 mg/mL. The anti-S. aureus, anti-L. monocytogenes, anti-E. coli, and anti-Salmonella enterica activity was assessed, and the minimum inhibitory concentration was ≤1.5 mg/mL. EBP extracts at three concentrations of 0.075%, 0.15%, and 0.3%, and butylated hydroxytoluene (BHT) concentration of 0.01%, employed at its recommended limit, were incorporated in refrigerated raw minced beef meat. The impact of these treatments on chemical stability, instrumental color, microbiological and sensory attributes of meat was monitored for 14 days at 4°C. At different levels, EBP extract led to a decrease in lipid/protein oxidation parameters and delayed microbial load throughout storage, with improved instrumental color and sensory traits. Interestingly, EBP extract at 0.3% has the strongest preservative effect until the end of storage. Using principal component analysis, effective discrimination was elucidated by linking sensory traits with chemical oxidation behavior, microbial alterations, and instrumental color. This investigation proved that EBP could be an encouraging natural additive in the meat industry.

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Section: Principal Component Analysismentioning

confidence: 99%

Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

Chaari,

Elhadef,

Akermi

et al. 2023

Qual. Assur. Saf. Crops Foods

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“…Consequently, the strategy for fruitful acceptance and marketing of new foods counts on (i) the idea of food quality and authenticity across the supply chain, and (ii) the boosted functionalities promoting added value [ 1 , 2 , 3 ]. Natural or processed foods fortified with bioactive natural compounds can be considered as functional food products [ 4 , 5 , 6 , 7 ]. Once managed in outlined qualitative and quantitative amounts, these new functional products could offer valuable health benefits to consumers [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review

Agriopoulou,

Smaoui,

Chaari

et al. 2024

Molecules

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An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs’ viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology.

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pH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking

Elhadef,

Chaari,

Akermi

et al. 2024

Food Bioscience

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Production of functional raw chicken meat by incorporation of date palm seed extract: an assessment of microbiological, chemical and sensory properties

Cited by 4 publications

References 69 publications

Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review

pH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking

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