Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat

2013 ◽  
Vol 76 ◽  
pp. 17-23 ◽  
Author(s):  
Henry I. Castro-Vargas ◽  
Patrícia Benelli ◽  
Sandra R.S. Ferreira ◽  
Fabián Parada-Alfonso
Keyword(s):  
Lipid Oxidation ◽  
Supercritical Fluid ◽  
Beef Meat ◽  
Solanum Betaceum

scholarly journals Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 667
Author(s):  
Sofia C. Lourenço ◽  
Maria João Fraqueza ◽  
Maria Helena Fernandes ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Lipid Oxidation ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Edible Films ◽  
Active Compounds ◽  
Beef Meat ◽  
Freeze Dried ◽  
Pineapple Peel ◽  
Beef Steaks ◽  
Meat Samples

Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

scholarly journals Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 736
Author(s):  
Anna Kaczmarek ◽  
Małgorzata Muzolf-Panek
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Predictive Models ◽  
Lipid Fraction ◽  
External Validation ◽  
Control Sample ◽  
Ground Beef ◽  
Validation Dataset ◽  
Beef Meat ◽  
Value Changes

The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average R2 coefficients (≥0.98) calculated for all extracts. Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.972) and log-logistic (R2 = 0.938) models as well as ANN (R2 = 0.935) models can predict changes in TBARS in raw ground beef meat during storage.

Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour

2015 ◽  
Vol 187 ◽  
pp. 563-571 ◽  
Author(s):  
G. Yi ◽  
V. Grabež ◽  
M. Bjelanovic ◽  
E. Slinde ◽  
K. Olsen ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Krebs Cycle ◽  
Beef Meat ◽  
Minced Beef

Supercritical fluid fractionation for thymoquinone enrichment in black cumin and savory isolates

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
M Sajfrtova ◽  
J Karban ◽  
P Kloucek ◽  
J Malik ◽  
L Kokoska
Keyword(s):  
Supercritical Fluid ◽  
Black Cumin ◽  
Supercritical Fluid Fractionation

Where is the supercritical fluid on the phase diagram?

2012 ◽  
Vol 182 (11) ◽  
pp. 1137-1156 ◽  
Author(s):  
Vadim V. Brazhkin ◽  
A.G. Lyapin ◽  
Valentin N. Ryzhov ◽  
Kostya Trachenko ◽  
Yurii D. Fomin ◽  
...  
Keyword(s):  
Phase Diagram ◽  
Supercritical Fluid
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