Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers

Šulniūtė, Vaida; Jaime, Isabel; Rovira, Jordi; Venskutonis, Petras Rimantas

doi:10.1111/1750-3841.13197

Cited by 11 publications

(4 citation statements)

References 29 publications

(29 reference statements)

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“…Such inactivation is governed by inward penetration rate of phenolic compounds or by destruction of cell membrane causing alteration of cell permeability to the compounds. Contrastingly, Šulniūtė, Jaime, Rovira, and Venskutonis () reported that rye and wheat bran extracts did not have significant effect on the growth of microorganisms, especially the TVCs, whose values were higher than 8 log 10 CFU/g at 14 days of refrigeration storage. Hence, the form of antioxidant applied with the food system should have an impact on microbial survival rate.…”

Section: Resultsmentioning

confidence: 89%

Antioxidant activities of mamao luang (Antidesma thwaitesianum Müll. Arg.) fruit: Extraction and application in raw chicken patties

Chinprahast

Boonying

Popuang

2020

Journal of Food Science

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Extraction of mamao luang (hereafter called mamao) with different solvents and varying solid to liquid (S:L) ratio was conducted to verify its antioxidant activities. Total phenolic content (TPC), total flavonoid content, total monomeric anthocyanin content, and antioxidant activities, namely, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) of the unrefined extracts, were analyzed. The extraction with 70% acetone and 70% methanol and the S:L ratio of 1:30 seemed to be more appropriate and gave significantly (P < 0.05) higher values of the previously mentioned properties. Whole ground fruits were then incorporated into the blended chicken patties to compare their antioxidant and antimicrobial properties with butylated hydroxyanisole (BHA). During refrigeration storage of 20 days, the highest level (1,000 mg TPC/kg meat) could retard lipid oxidation relatively comparable to the efficiency of BHA (200 ppm). However, when microbiological aspect was considered together, a limited storage of 12 days was consequently suggested. Practical Application Mamao fruit is a splendid source of phenolic compounds. The antioxidant properties have been demonstrated using DPPH and FRAP assay. The suitable type of solvent and S:L ratio were provided for the extraction. Our findings have shown that addition of mamao, a source of natural antioxidants, especially at the highest level increased oxidative stability of chicken patties. The research outcomes identify the potential bioactive compound and provide beneficial information related to the feasibility of incorporation of mamao phenolics as antioxidant agents in suitable food matrices. However, further investigation is still required for successful application in meat and meat products.

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Section: Resultsmentioning

confidence: 89%

Antioxidant activities of mamao luang (Antidesma thwaitesianum Müll. Arg.) fruit: Extraction and application in raw chicken patties

Chinprahast

Boonying

Popuang

2020

Journal of Food Science

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“…Each batch was mixed in a mixer (Kitchen Aid ultra‐power, Benton Harbor, MI, USA) for 2 min. Seven beef burgers (35 g each) were placed in a polyethylene/ethylene vinyl alcohol/polystyrene tray (Šulniūtė et al ., ). Gas mixture consisting of 80% O 2 and 20% CO 2 was prepared using a WITT‐Gasetechnik mixer and added to trays with a packaging machine (Efabind, Murcia, Spain).…”

Section: Methodsmentioning

confidence: 99%

“…However, raspberry pomace extracts have not been tested in meat products until now. It was recently demonstrated that rye and wheat bran extracts isolated by PLE increase the oxidative stability of beef hamburgers and their global antioxidant response during in vitro digestion (Šulniūtė et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Kryževičūtė

Jaime

Diez

et al. 2017

Int J of Food Sci Tech

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Summary Raspberry pomace extracts isolated with supercritical carbon dioxide (SCE) and pressurised ethanol/water (ETE) were tested in beef burgers. Only ETE additives effectively inhibited lipid oxidation and the growth of microorganisms, as it was observed by measuring the changes of thiobarbituric acid reactive substances, bacterial counts and the content of O2 and CO2 during storage in the modified atmosphere package. ETE additives also demonstrated some meat colour preservation effects, which were assessed by the intensity of hamburger colour and metmyoglobin concentration. However, ETE additives did not alter burger's taste at the applied concentrations (up to 1%). It may be concluded that the most effective extracts possessing strong antioxidant and antimicrobial activity may be isolated from raspberry pomace by the pressurised liquid extraction with a hydroethanolic solvent; such extracts may be considered as promising additives in meat products for improving their stability and enriching with beneficial to health phytochemicals.

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“…Wojtunik-Kulesza et al [14] in the review presented how the in vitro digestion conditions could influence the composition, bioaccessibility, and antioxidant activity of food polyphenols. The constituents which are released from the solid food matrix into a soluble phase may be expected to be more likely absorbable by the organism [15]. The bioavailability of bioactive compounds, which have high antioxidant activity, administered orally in pure form is much greater than the bioavailability of the same compounds from the food product matrix as presented by Dima et al [16].…”

Section: Introductionmentioning

confidence: 99%

Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity

Bączek

Haros

Wronkowska

2022

Eur Food Res Technol

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In this study, the bioaccessible total phenolic compounds (TPC) and antioxidant capacity (AC) of commonly consumed bakery products enriched with raw (BH) or roasted (RBH) buckwheat hull were evaluated. The soluble and insoluble fractions obtained after in vitro enzymatic digestion of mixed rye/wheat bread with 4% of RBH (BRBH), wheat bread with 3% of BH (BBH), and their control counterparts were separated (C-BRBH and C-BBH, respectively). The addition of buckwheat hull, raw and roasted, significantly increased the values of analyzed parameters compared to control samples. Before the digestion, the highest values of TPC and AC were found for bread with 4% of RBH. After in vitro digestion of the bakery products, the content of TPC and AC in the soluble fraction was 75–90% higher compared to the values found in the undigested fraction. Generally, a decrease in the bioaccessibility index of enriched bakery products compared to control samples was observed. The obtained results indicate that buckwheat by-products may be used as a valuable ingredient for commonly used bakery products. Also, it was shown that the in vitro digestion model may be of relevance in assessing the bioaccessibility of bioactive compounds in commonly used bakery products.

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Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers

Cited by 11 publications

References 29 publications

Antioxidant activities of mamao luang (Antidesma thwaitesianum Müll. Arg.) fruit: Extraction and application in raw chicken patties

Antioxidant activities of mamao luang (Antidesma thwaitesianum Müll. Arg.) fruit: Extraction and application in raw chicken patties

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity

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