Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

Carvalho, Francisco Allan Leandro de; Munekata, Paulo E.S.; Oliveira, Alessandra Lopes de; Pateiro, Mirian; Domínguez, Rubén; Trindade, Marco Antônio; Lorenzo, José M.

doi:10.1016/j.foodres.2020.109487

Cited by 81 publications

(64 citation statements)

References 74 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…At the end of the storage (day 10), there was no difference (p > .05) among the treatments MPE100, MPE1000, MPE2000, and RNC. Although most of the studies that evaluated enhancement with antioxidants from fruit by-products reported improved oxidative stability of meat throughout the storage period (Bellucci et al, 2021;Carvalho et al, 2019Carvalho et al, , 2020, this successful effect is not observed at the end of storage in some studies from some authors (Bellucci et al, 2021;Cunha et al, 2018a).…”

Section: Lipid Oxidationmentioning

confidence: 99%

Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation

Cunha

Monteiro

Costa-Lima

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

The effect of different levels of microencapsulated pitaya peel extracts (100 ppm-MPE100, 1,000 ppm-MPE1000, and 2,000 ppm-MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV-C (0.5 J/cm 2) for 10 days was investigated. Ground pitaya peel was microwave-assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV-C up to sixth day. MPE2000 (ΔE = 2.65) and BHT (ΔE = 2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV-C on oxidative stability of ground pork patties. Novelty Impact Statement: Ultraviolet radiation type C (UV-C) is a nonthermal preservation technology useful for extending the shelf life of foods. However, in general, UV-C doses to promote antimicrobial effect induce lipid and protein oxidation, affecting meat color, which determines quality loss and consumer rejection. Due to the toxic effects associated with the consumption of synthetic antioxidants and the increasing demand for safe and healthy products, the meat industry seeks natural alternatives capable of maintaining the oxidative stability of meat during refrigerated storage. Our study could encourage the use of microencapsulated extracts of pitaya (Hylocereus spp.

show abstract

Section: Lipid Oxidationmentioning

confidence: 99%

Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation

Cunha

Monteiro

Costa-Lima

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Los valores de masticabilidad tienen una amplia variabilidad (entre 10,37 a 98,70 N.mm), debido a los diferentes porcentajes de pecanas en las formulaciones teniendo la fórmula óptima, con 20 % de pecanas, un valor de 12,12 N.mm, el cual es similar al hallado en salchichas frescas de cordero (14,19 N.mm) con 20 % de aceite de nuez tigre (Cyperus esculentus) (de Carvalho et al, 2020).…”

Section: Discussionunclassified

Optimization of a formulation of dry sweet butifarra made with LLama meat, pecans and kañiwa

Larico-Condori

Elías-Peñafiel

Ruiz

2021

Rev. Investig. Altoandin.

View full text Add to dashboard Cite

In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) and kañiwa (Chenopodium pallidicaule); as well as llama meat (Lama glama) that is low in fat and cholesterol. For this reason, the present investigation aimed to optimize a formulation of dried sweet sausage considering three main components: llama meat, kañiwa flour and pecans. The D-Optimal mixture design method of the Design-Expert®7 program was applied, obtaining fourteen formulations. For each formulation, color, water activity and texture profile were evaluated. Only the cohesiveness fit a meaningful mathematical model. Subsequently, the optimization of the variable response was carried out, using the desirability function of the "objective value" type, so that the product could resemble the target (sausage made with pork meat and fat). In the sensory analysis of the optimal formulation, four sensory attributes were evaluated: color, odor, taste and texture, in a Z test to demonstrate whether the sample mean of the degree of satisfaction for each attribute of the product was acceptable or not. All these attributes are believed to be above the population mean taken as a target. In conclusion, the optimal formula was composed of 80% llama meat and 20% pecans, observing that kañiwa flour did not improve the texture and color of the sausage.

show abstract

“…As a result, crude extracts often contain a mixture of different phytochemicals that may have different biological activities, which may be additive, synergistic, or antagonistic. As an example, hydrophobic extracts from botanical sources (such as tomatoes or turmeric) may contain a mixture of different hydrophobic phytochemicals, such as carotenoids (lutein, lycopene, α-carotene and β-carotene), xanthophylls (lutein, zeaxanthin, astaxanthin and canthaxanthin), fat-soluble vitamins and pro-vitamins (retinol and tocopherols), curcuminoids and alkaloids [ 10 , 17 , 18 ]. Similarly, essential oils isolated from different varieties of aromatic plants (such as Asteraceae, Lamiaceae, Lauraceae, Myrtaceae, Rutaceae, Umbelliferae, and Zingiberaceae families) contain a great variety of bioactive compounds, which can be grouped into two main groups; terpenoids and phenylpropanoids [ 8 , 19 , 20 ].…”

Section: Isolation Of Bioactive Agents From Botanical Sourcesmentioning

confidence: 99%

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

Domínguez¹,

Pateiro²,

Munekata³

et al. 2021

Molecules

Self Cite

View full text Add to dashboard Cite

The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.

show abstract

Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

Cited by 81 publications

References 74 publications

Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation

Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation

Optimization of a formulation of dry sweet butifarra made with LLama meat, pecans and kañiwa

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

Contact Info

Product

Resources

About