scholarly journals A Green Enzymatic Extraction Optimization and Oxidative Stability of Krill Oil from Euphausia Superba

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 82 ◽  
Author(s):  
Li Zhou ◽  
Fu Yang ◽  
Minghao Zhang ◽  
Jikai Liu
Keyword(s):  
Oxidative Stability ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Euphausia Superba ◽  
Enzyme Concentration ◽  
Extraction Yield ◽  
Krill Oil ◽  
Tbars Values ◽  
Turbidity Increase

Krill oil enriched with polyunsaturated fatty acids is in the form of phospholipid. However, its application as a dietary supplement is limited, because of its rapid deterioration. Thus, this study aims to investigate the oxidative stability of krill oil extracted from Euphausia superba. Under optimal conditions (enzyme concentration 0.16%, enzymolysis time 2.9 h, and enzymolysis temperature of 45 °C) designed by response surface methodology, the extraction yield of krill oil is 86.02%. Five assays, including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), pH value, and turbidity were used to determine the oxidative stability of krill oil nanoliposomes during storage. Carboxymethyl chitosan (CMCS) nanoliposomes showed a significant reduction in POV and TBARS values, a prevention of pH value decrease and turbidity increase. This study indicated that CMCS nanoliposome can effectively improve the oxidative stability of krill oil during storage. Furthermore, the release profile in vitro illustrated that the controlled release of krill oil carried out by CMCS nanoliposomes is feasible.

scholarly journals The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

2017 ◽  
Vol 6 (6) ◽  
pp. 83
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Initial Moisture Content ◽  
Coconut Oil ◽  
Thiobarbituric Acid ◽  
Control Treatment ◽  
Drip Loss ◽  
Pork Fat ◽  
Tbars Values ◽  
Cold Pressed

The effects of substituting coconut oil on the chemical composition, microorganism, and sensory properties of fresh sausages were investigated. This experiment evaluated three (0, 10%, 20%) levels of cold-pressed coconut oil (CPCO) and pork fat stored at 3°C for 14 days. The following treatments: 1) control (20% pork fat: 0% CPCO), 2) 0% pork fat: 20% CPCO and 3) 10% pork fat: 10% CPCO were replicated three times. Treatments were analyzed for pH value, % moisture content, % drip loss, lipid stability (thiobarbituric acid-reactive substances TBARS), aerobic plate counts, Escherichia coli, Staphylococcus aureus, and sensory analysis. The initial moisture content of fresh sausage in this experiment ranged from 63.44 to 65.67%. Fresh sausage with 20% CPCO inhibited the growth of aerobic bacteria and obtained the highest TBARS values (4.25 mg MDA/kg) compared to the control treatment. In addition, fresh sausage (10% pork fat and 10% CPCO) decreased the % drip loss, pH value and obtained the highest overall rating (6.45) of sensory testing (n = 75). No E. coli and S. aureus were found in this study for 14 d at 3°C.

scholarly journals Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

2020 ◽  
Vol 33 (5) ◽  
pp. 812-824 ◽  
Author(s):  
Hengyue Zhou ◽  
Xinbo Zhuang ◽  
Changyu Zhou ◽  
Daming Ding ◽  
Chunbao Li ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Hydroxyl Radicals ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Principal Component ◽  
Thiobarbituric Acid ◽  
Protein Carbonyls ◽  
Thiol Groups ◽  
Ethyl Hexanoate ◽  
Tbars Values

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4°C for 28 days.Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined.Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified.Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

scholarly journals PSXII-21 Antioxidant effect of yerba mate extract, included in finishing lamb diets on quality and conservation of meat

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 426-427
Author(s):  
Yuli A Penã-Bermúdez ◽  
Richard R Lobo ◽  
Tamyres Amorim ◽  
Danny Alexander Rojas Moreno ◽  
Annelise Aila Gomes Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Exposure Time ◽  
Animal Feed ◽  
Ph Value ◽  
Dietary Treatment ◽  
Thiobarbituric Acid ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Tbars Values ◽  
Meat Samples

Abstract In the conservation of meat, antioxidant substances are used to help to increase meat’s shelf-life, since it is a product susceptible to oxidation. Most of these substances are synthetic origin and their long-term use can affect human health, because of that, change those chemicals to natural additives is a goal. That substances can be used directly in the meat or added to animal feed and its compounds can keep meat shelf-life by keeping the physical-chemical characteristics of the meat and provide benefits to the health of consumers. So the objective of this project is to use yerba mate extract (Ilex paraguariensis St. Hilaire) as a natural antioxidant in the quality of lamb meat, verifying shelf life. Samples were collected the muscle Longissimus (L) from 36 lamb (Îlle de France x Dorper x Santa Inês), those animals was divided at 4 groups receiving one of the diets: T1, T2, T3 and T4 (0,1, 2 and 4% of extract). The meat samples were exposed in plastic film during 0, 3 and 6 days, analyzed the values of pH, color (brightness=L, red value=a, yellow=b) e TBARS (reactive thiobarbituric acid). All data were statistically evaluated using the MIXED procedure of the statistical package SAS. The results show that pH, color and TBARS values were influenced by the exposure time (P &lt; 0.0001); since as the exposure time increases, the meat more easily oxidizable. The dietary treatment at pH (P 0.2376), L*, a* and b* parameters (P0.1040), (P0.4207) and (P0.0029) respectively, in addition to the lipid oxidation value (P 0.4492) did not affect these parameters. The interaction Diet × Time had no effect on the pH value (P 0.1601), nor for the values of color L*, a*, and b* (P 0.8003), (P 0.7063) and (P 0.1369) as well as for the values of TBARS (P 0.4953).

scholarly journals Antioxidant capacity and lipid stability egg during processing and storage.

2014 ◽  
Vol 4 (1) ◽  
pp. 19
Author(s):  
Michelle Garcêz Carvalho ◽  
Alfredo Tenuta Filho
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Lipid Fraction ◽  
Thiobarbituric Acid ◽  
Storage Conditions ◽  
Limit Of Quantification ◽  
Total Antioxidant ◽  
Processing And Storage ◽  
And Storage

<p>Different processing conditions, packaging and storage can affect the natural antioxidant protection of the egg. Thus, the objectives were: (a) To standardize a methodology able to evaluate in vitro antioxidant capacity of fresh and processed egg, (b) investigate the effect of pasteurization and spray on the oxidative stability of the lipid fraction of egg and (c) evaluate the antioxidant capacity and oxidative stability of fatty acids from whole egg pasteurized atomized, bottle of high density polyethylene, opaque, under nitrogen, at 5&plusmn;2&ordm;C for up to 90 days. The phosphomolybdenum method to measure the total antioxidant capacity of lipid fraction (CATL) Egg presented analytical adequacy, with a limit of quantification of 0.017 mg &alpha;-tocoferol/mL. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized egg atomized (OIPA) kept under ideal storage conditions considered stable in relation to hydration, CATL and TBARS. It is concluded that the method of phosphomolybdenum suitability presented analytical sufficient. Pasteurization did not affect any of the parameters evaluated, but the atomization caused significant decrease CATL, and elevated lipids, TBARS and 7-CETO. Was maintained hydration and stability of the lipid OIPA stored for 90 days at 5&deg;C, indicating that the conditions for packaging and storage were effective.&nbsp;</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/<span>10.14685/rebrapa.v4i1.</span><span>102</span></a></p><p><span><br /></span></p>

Effect of UVC light-emitting diodes on pathogenic bacteria and quality attributes of chicken breast

2021 ◽  
Author(s):  
Wenwen Wang ◽  
Dianbo Zhao ◽  
Ke Li ◽  
Qisen Xiang ◽  
Yanhong Bai
Keyword(s):  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Light Emitting Diode ◽  
Thiobarbituric Acid ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Dependent Manner ◽  
Light Emitting ◽  
Tbars Values

This study aimed to investigate the inactivation of foodborne pathogens and the quality characteristics of fresh chicken breasts after Ultraviolet-C light-emitting diode (UVC-LED) treatment. Fresh chicken breasts were separately inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes at an initia population of 6.01, 5.80, and 6.22 log 10 CFU/cm 2 , respectively, then were treated by UVC-LED at 1000 to 4000 mJ/cm 2 . UVC-LED irradiation could inactivate the tested bacteria in a dose-dependent manner. After UVC-LED treatment at 4000 mJ/cm 2 , the populations of S . Typhimurium, E . coli O157:H7, and L . monocytogenes on chicken breasts were decreased by 1.90, 2.25, and 2.18 log 10 CFU/cm 2 , respectively. No significant ( P &gt; 0.05) changes were found in the color, pH value, texture properties, and thiobarbituric acid reactive substances (TBARS) values of chicken breasts following the UVC-LED radiation at doses up to 4000 mJ/cm 2 . Overall, this study indicates that UVC-LED is a promising technology to reduce the number of microorganisms while maintaining the physico-chemical characteristics of poultry meat.

scholarly journals The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

2019 ◽  
Vol 11 (14) ◽  
pp. 3795 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Dariusz M. Stasiak ◽  
Paulina Kęska
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Sodium Nitrite ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Heme Iron ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
Beef Products ◽  
Inclusion Level

This study focuses on collecting actual data on the workable possibility of reducing the technological use of nitrites in beef products according to the present trends in nutrition, especially in terms of European Union (EU) food law. Measurements of safety by technological (pH value, water activity, N-nitrosamine), microbiological, oxidative stability (thiobarbituric acid reactive substances, oxidation-reduction potential), and color parameter (CIE L*a*b*, total heme pigment and heme iron) methods were taken after production and storage. The roasted beef with a reduced inclusion level of sodium nitrite (75 mg/kg and below) was more vulnerable to lipid oxidation. The quantities of primary lipid oxidation products were related to the sodium nitrite inclusion level (50–150 mg/kg). Clostridium spp., Staphylococcus aureus, and Listeria monocytogenes were not detected in any of the samples tested during all the experiments. The total count of Enterobacteriaceae increased with the decrease in sodium nitrite content, from log 2.75 cfu/g at the highest to log 6.03 cfu/g at the smallest addition of nitrite. The obtained results revealed that the addition of 100 mg/kg of sodium nitrite would be adequate for minced roasted beef, without significant unexpected effects on color, oxidative stability, and microbiological safety compared with the control (150 mg/kg).

scholarly journals In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 41
Author(s):  
Renyu Zhang ◽  
Michelle J. Y. Yoo ◽  
Carolina E. Realini ◽  
Maryann Staincliffe ◽  
Mustafa M. Farouk
Keyword(s):  
Oxidative Stability ◽  
Thiobarbituric Acid ◽  
Protein Carbonyl ◽  
Consumer Acceptability ◽  
In Vitro Digestibility ◽  
Protein Carbonyl Content ◽  
Consumer Panel ◽  
Acceptable Quality ◽  
First Time

The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss were observed in dry-aged lamb compared to the wet-aged (p < 0.0001). Dry-aged lamb had harder and chewier texture profiles and lower colour attributes (L*, a* and b*) than the wet-aged (p < 0.001). The dry-aged and wet-aged lamb were equally preferred (around 40% each) by the consumer panel, underpinning the niche nature of dry-aged meat. Significantly (p < 0.05) higher yeast and thiobarbituric acid reactive substances (TABRS) levels were observed in dry-aged lamb compared to the wet-aged. There was no difference in fatty acid profile, protein carbonyl content and pattern of proteolysis between ageing regimes (p > 0.05). Ageing regimes had no impact on overall digestibility; however, a greater gastric digestibility was observed in dry-aged lamb through the increased release of free amino acids (FAAs) compared to the wet-aged. Outcomes of this study demonstrated for the first time the possibility of producing dry-aged lamb legs of acceptable quality, oxidative stability and superior digestibility compared to the equivalent wet-aged lamb.

scholarly journals Extraction, Characterization, Antioxidant, and Immunostimulatory Activities of Polysaccharides from Hedyotis corymbosa

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Li-mei Lin ◽  
Su-hui Xiong ◽  
Ling-jia Zhao ◽  
Jie Tang ◽  
Zhi-min Zhang ◽  
...  
Keyword(s):  
Ph Value ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Enzyme Concentration ◽  
Ultrasonic Power ◽  
Extraction Temperature ◽  
Solid Ratio ◽  
Assisted Extraction

In this study, optimization of enzyme-assisted extraction, purification, characterization, and its bioactivities of polysaccharides from Hedyotis corymbosa (HCP) was investigated. It was found that the optimum extraction conditions were 3% of enzyme concentration (X1), 30 of liquid-to-solid ratio (X2), 56°C of extraction temperature (X3), 200W of ultrasonic power (X4), 10 min of extraction time (X5), and 5 of pH value (X6). Under optimum conditions, the experimental yield (4.10 ± 0.16%) was closed to the predicted value (4.02%). The crude HCP was further purified using DEAE-52 and Sephadex G-150 gel column, and a major polysaccharide fraction from HCP, designed as HCP-1a with molecular weight of 33.9 kDa, was obtained. The HCP and HCP-1a were characterized by chemical analysis, FT-IR, and HPLC. For antioxidant activities in vitro, HCP possessed strong hydroxyl radical scavenging, DPPH radical scavenging, and Fe2+ chelating activities. In subsequent immunostimulatory studies, significantly decreased NO, IL-1β, and TNF-α concentrations were observed in both of HCP and HCP-1a treated RAW264.7 cells. Therefore, this study may indicate some insights into the application of polysaccharides from Hedyotis corymbosa as potential natural antioxidants and immunostimulants.

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