Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

2019 ◽  
Vol 55 (3) ◽  
pp. 1080-1087 ◽  
Author(s):  
Mariam Fourati ◽  
Slim Smaoui ◽  
Hajer Ben Hlima ◽  
Karim Ennouri ◽  
Ahlem Chakchouk Mtibaa ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Punica Granatum ◽  
Sensory Attributes ◽  
Beef Meat ◽  
Minced Beef ◽  
Oxidation Analysis ◽  
Peel Extract

scholarly journals Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Khaoula Elhadef ◽  
Karim Ennouri ◽  
Mariam Fourati ◽  
Hajer Ben Hlima ◽  
Sarra Akermi ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Meat Products ◽  
Principal Component ◽  
Microbial Count ◽  
Beef Meat ◽  
Minced Beef ◽  
Hull Extract ◽  
The Impact ◽  
By Products

The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio’s hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower ( P < 0.05 ) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively ( P < 0.05 ) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.

scholarly journals Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Mariam Fourati ◽  
Slim Smaoui ◽  
Hajer Ben Hlima ◽  
Khaoula Elhadef ◽  
Ahlem Chakchouk Mtibaa ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Aqueous Extract ◽  
Pathogenic Bacteria ◽  
Punica Granatum ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
Beef Meat ◽  
Minced Beef ◽  
Biological Potential

Extraction of Tunisian pomegranate peels was employed with different solvents such as ethyl acetate, acetonitrile, and water. Total phenolic and flavonoids contents, antioxidant activity, and antibacterial capacity against five foodborne pathogenic bacteria were evaluated. The highest values of polyphenols (351 mg gallic acid equivalent/g), flavonoids (104 mg quercetin/g), and DPPH and ABTS inhibition were recorded in the ethyl acetate extract followed by the aqueous extract. The latter present the maximum antibacterial potential against S. enterica, P. aeruginosa, and E. coli. The potential use of the lyophilized aqueous extract (AE), used for safety reason and being rich in phenolic, as biopreservative in minced beef meat was described. AE was incorporated at 0.1, 0.5, and 1% and compared with 0.1% butylated hydroxytoluene (BHT). During 21 days at 4°C, AE at 1% could appreciably retard the microflora proliferation (p<0.05), the accumulation of MetMb and the carbonyl group (p<0.05), slowing down the loss of sulphydryl proteins (p<0.05), and led to a decrease (p<0.05) in primary (peroxide value and conjugated dienes) and secondary lipid oxidation (TBARS) in treated meat. By the 14th day, AE-treated minced meat obtained higher sensory scores than untreated and BHT samples. Based on these results, lipid and protein oxidation changes and sensorial attributes were useful in discriminating meat samples by overall acceptability prediction. Generally, AE at 1% presented the potent preservative effect that could be utilized as an application on meat-substituting synthetic antioxidant.

Biosynthesis of Silver Nanoparticles by Punica Granatum Peel Extract and their Biological Activity on different Pathogenic Bacteria

2021 ◽  
Vol 19 (9) ◽  
pp. 38-45
Author(s):  
Hussein H. Al-Turnachy ◽  
Fadhilk. alibraheemi ◽  
Ahmed Abd Alreda Madhloom ◽  
Zahraa Yosif Motaweq ◽  
Nibras Yahya Abdulla
Keyword(s):  
Antimicrobial Activity ◽  
Silver Nanoparticles ◽  
Biological Activity ◽  
Pathogenic Bacteria ◽  
Punica Granatum ◽  
Gram Positive ◽  
Gram Negative ◽  
Inhibition Zones ◽  
Peel Extract

The present study was included the assessment of the antimicrobial activity of AgNPs synthesized by Punica granatum peel extract against pathogenic bacteria by testing warm aqueous P. granatum peel extract and silver nanoparticles. Punica granatum indicated potency for AgNP extracellular nanobiosynthesis after addition of silver nitrate (AgNO3) 4mM to the extract supernatant, in both concentrations (100mg and 50mg). The biogenic AgNPs showed potency to inhibit both gram-negative and gram-positive bacterial growth. Zons of inhibition in (mm) was lesser in gram-positive than gram-negative bacteria. The resulted phytogenic AgNPs gave higher biological activity than warm aqueous Punica granatum peel extract. The inhibition zone of the phytogenic AgNPs on E. coli reached 17.53, 22.35, and 26.06 mm at (0.1, 0.5, and 1) mg/ml respectively. While inhibition zones of Punica warm aqueous extract reached 5.33, 10.63, and 16.08 mm at the same concentrations. phytogenic AgNPs gave smaller inhibition zones in gram-positive than gram- negative. Cytotoxic activity of the phytogenic AgNPs was assayed in vitro agaist human blood erythrocytes (RBCs), spectroscopic results showed absorbance at 540 nm hemolysis was observed. In general, AgNPs showed least RBCs hemolysis percentage, at 1 mg/ml concentration, hemolysis percentage was (4.50%). This study, concluded that the Punica granatum peel extract has the power of synthses of AgNPs characterized by broad spectrum antimicrobial activity with cyto-toxicity proportional to AgNPs concentration.

scholarly journals Antimicrobial and Cytotoxicity Effects of Synthesized Silver Nanoparticles from Punica granatum Peel Extract

2018 ◽  
Vol 13 (1) ◽  
Author(s):  
Sandhanasamy Devanesan ◽  
Mohamad S AlSalhi ◽  
Radhakrishnan Vishnu Balaji ◽  
Amirtham Jacob A Ranjitsingh ◽  
Anis Ahamed ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Punica Granatum ◽  
Cytotoxicity Effects ◽  
Peel Extract
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