scholarly journals Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 467 ◽  
Author(s):  
Arun K. Das ◽  
Pramod Kumar Nanda ◽  
Nilabja Roy Chowdhury ◽  
Premanshu Dandapat ◽  
Mohammed Gagaoua ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oxidation Process ◽  
Food Additives ◽  
Food Products ◽  
Muscle Foods ◽  
Different Types ◽  
Lipid And Protein Oxidation ◽  
Shelf Stable ◽  
Pomegranate Fruit ◽  
By Products

In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.

scholarly journals INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY

Food systems ◽  
2019 ◽  
Vol 2 (4) ◽  
pp. 14-17 ◽  
Author(s):  
V. V. Eveleva ◽  
T. M. Cherpalova
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Mass Fraction ◽  
Food Additives ◽  
Food Products ◽  
Optimal Level ◽  
Food Additive ◽  
Life Extension ◽  
Wheat Bread ◽  
Included Trial

The scope of the project consisted in research-based development of new complex food additives from lactic acid and its derivatives for enhancing microbiological safety and shelf life extension of healthy food products. The object of research included: trial samples of complex food additives from lactic acids and its derivatives. The samples were obtained chemically using the following basic components: food grade lactic acid with 79.6% base substance mass fraction; acetic acid with 99.8% base substance mass fraction; propionic acid with 99.6% base substance mass fraction; neutralizing agents for synthesis of salts of the acids used, and propylene glycol with 99.8% base substance mass fraction. The optimal balance of the ingredients in the formula of the additive delivers the optimal level of true acidity combined with antimicrobial and antioxidant effect, and enhances organoleptical performance and process parameters of food products. This complex food additive containing lactate and acetate features high counter-regulatory effect on testing cultures of pathogenic organisms of rope spoilage of wheat bread and can be used for production of non-perishable products. The use of complex food additive in the production of dressed fish preserves activates biochemical processes related to fish maturation and delivers improved product quality and extended shelf life.

scholarly journals Formation of consumer value of cottage cheese prolonged shelf life when using flour from milk Thistle seeds spotted

2019 ◽  
Vol 81 (3) ◽  
pp. 43-49 ◽  
Author(s):  
R. T. Timakova
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Food Product ◽  
Food Products ◽  
Cottage Cheese ◽  
Milk Thistle ◽  
Safety Requirements ◽  
Consumer Value ◽  
Quality Of Food

The strategy for improving the quality of food products in the Russian Federation until 2030 determines the trend towards improving the diet of the country's population through the production of new types of food products enriched with valuable food additives. According to the results of a comprehensive study, the addition of flour from milk thistle seeds to soft curd (1.0–2.5 %) makes it possible to obtain a product of high consumer value. Flour from the seeds of milk thistle, as a source of flavolignans, helps to increase the nutritional value of cottage cheese soft unpressurized Packed 5% fat with an increase in protein content by 0.11–0.24%, fat by 0.06–0.12%, carbohydrates – by 0.13–0.28% and silymarin – up to 3.39–7.26 mg/100 g of product and prolongation of shelf life up to 8 days. Acidity and microbiological indicators correspond to the established level. Enriched cottage cheese is soft with a mass fraction of flour from milk thistle seeds of 1.0 and 2.5%, combining animal components (cottage cheese as a source of protein and beneficial microflora) and vegetable (flour from milk thistle seeds as a source of silymarin), is an integral food biosystem that complies with safety requirements in accordance with TR TS 033/2013 “On the safety of milk and dairy products” and provides improved consumer properties of a food product for various categories of the country's population (healthy people and those in the rice group) and of different ages, at the same time does not apply to specialized products.

scholarly journals Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 899
Author(s):  
Muhammad Rehan Khan ◽  
Stefania Volpe ◽  
Marika Valentino ◽  
Nicoletta Antonella Miele ◽  
Silvana Cavella ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Methodological Approach ◽  
Relevant Literature ◽  
Food Additives ◽  
Food Products ◽  
Life Extension ◽  
Decay Kinetics ◽  
Shelf Life Extension

There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. Active protein-based coatings and films have the potential to extend the shelf-life of food products by decreasing their respiration rates, as they exhibit an excellent gas barrier and good mechanical properties as compared to other biopolymeric packaging. Among protein-based biopolymers, casein and its derivatives as packaging films have been extensively studied due to their low cost, complete biodegradability, and availability. Currently, there is no review study focusing on caseinate-based active coating and film, thus, this review aims to give insights on the composition, rheology, structure, and properties of caseinate-based formulations by critically discussing the results presented in the literature. A methodological approach was followed to obtain relevant literature to discuss the influence of additives on the shelf-life of F&V. Furthermore, changes in secondary structure of casein were observed after incorporation of bioactive compounds (i.e., phenolic acids). Likewise, there is a need to explore chemical interactions among bioactive compounds and biopolymer material by using in silico and laboratory trials as food additives have shown to influence the physicochemical properties of film and shelf-life of food products.

Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

2017 ◽  
Vol 2 (2) ◽  
pp. 133 ◽  
Author(s):  
K. Jayathilakan ◽  
Khudsia Sultana ◽  
M. C. Pandey
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Armed Forces ◽  
Natural Antioxidants ◽  
Radiation Processing ◽  
Physico Chemical ◽  
Processing Plants ◽  
Lipid And Protein Oxidation ◽  
Service Sectors ◽  
Shelf Stable

<p>Development of shelf stable meat and meat products is a challenging task due to physico-chemical, microbiological and sensory alterations during storage. Lot of thrust is being given in the application of radiation processing in meat sector due to its microbial safety. Maintaining and delivering quality and safety products both in civilian and service sectors is the need of the hour. Even though irradiation can ensure complete microbial sterility it can lead to lipid and protein oxidation due to the formation of free radicals which can cause flavour changes. Several studies on the usage of natural antioxidants which can arrest these changes have been reported. Irradiation can find excellent applications in the extension of shelf life of chilled and non chilled carcasses and birds in service sectors. There are several radiation processing plants in India commissioned in the private sector which can also be utilized by Armed forces for extending the shelf life of whole carcass and birds with an extension of shelf life. This will be of great<strong> </strong>significance to the defence forces.</p><p><strong> </strong></p>

scholarly journals On the healthy lifestyle of citizens in the context of the use of sugar supplements and their impact on human health

2021 ◽  
pp. 73-77
Author(s):  
P.Y. Livak ◽  
V.I. Tereshchenko ◽  
Yu.V. Polukhin ◽  
V.V. Viatokha
Keyword(s):  
Shelf Life ◽  
Human Health ◽  
Healthy Lifestyle ◽  
Food Additives ◽  
Food Products ◽  
Organoleptic Properties ◽  
Sugar Substitutes ◽  
Harmful Effects ◽  
Qualitative Characteristics

The article examines some aspects of the use of sugar substitutes in food in the context of their impact on the health of citizens. Given that food additives, and especially sugar substitutes, have become an integral part of most foods, the question arises as to their impact on the health of consumers of these foods. Literature data and interviews of specialists in the field of production and use of food additives were studied. Classifications of food additives provided by the legislation of Ukraine in the context of their influence on physicochemical, organoleptic properties, shelf life and other qualitative characteristics of food products are carried out. Particular attention is paid to the possible harmful effects of sugar supplements on human health. Of these series, dyes that should be avoided for use by children are singled out. The conclusion and recommendations on the adequate use of food additives-sugar substitutes in food in order to prevent their harmful effects on the health of citizens of Ukraine.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

Different types of components obtained from Monascus purpureus with neuroprotective and anti-inflammatory potentials

2021 ◽  
Author(s):  
Ho-Cheng Wu ◽  
Yih-Fung Chen ◽  
Ming-Jen Cheng ◽  
Ming-Der Wu ◽  
Yen-Lin Chen ◽  
...  
Keyword(s):  
Food Additives ◽  
Monascus Purpureus ◽  
Natural Food ◽  
Asian Countries ◽  
Different Types ◽  
Anti Inflammatory

The mold Monascus has been used as the natural food coloring agent and food additives for more than 1,000 years in Asian countries. In Chinese herbology, it was also used...

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