The Effects of a Natural Citrus Phenolic Extract on the Quality Attributes and Oxidative Stability of Pariza-Type Meat Emulsion Product DOI Creative Commons

Nikoleta-Andriana Michalea-Dimoulea,

Agori Karageorgou, Michael Goliomytis

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(14), P. 6030 - 6030

Published: July 10, 2024

Several synthetic food additives that bear an E-number are used by the meat industry as antioxidants/preservatives of cured products, such pariza-type emulsion products. However, these agents have been associated with health problems, namely cardiovascular disease, metabolic syndrome, and potential carcinogenic effects. As a result, natural alternatives constantly under evaluation intention replacing/minimizing their applications in industry. The aim present study was therefore to evaluate effects citrus phenolic complex extract on quality characteristics following three batches pariza were produced based same raw material recipe: control group without antioxidants two groups addition polyphenol at levels 500 1000 ppm. pH, color, tenderness, oxidative stability products assessed immediately after manufacture (day 0), 30 72 days start its refrigerated storage. indicated, improved result addition, since values malondialdehyde (MDA), index lipid peroxidation, linearly decreased. Parameters lightness (L), yellowness (b*) increased, while redness (a*) decreased, tenderness not significantly influenced treatment compared group. It can be concluded examination utilized for improvement pariza.

Language: Английский

Phenolic compounds in water: From toxicity and source to sustainable solutions – An integrated review of removal methods, advanced technologies, cost analysis, and future prospects DOI
Md. Ahmaruzzaman, Soumya Ranjan Mishra,

Vishal Gadore

et al.

Journal of environmental chemical engineering, Journal Year: 2024, Volume and Issue: 12(3), P. 112964 - 112964

Published: May 6, 2024

Language: Английский

Citations

52
Utilization of fungal and bacterial bioremediation techniques for the treatment of toxic waste and biowaste DOI Creative Commons
Natesan Thirumalaivasan, Lalitha Gnanasekaran,

Suresh Kumar

et al.

Frontiers in Materials, Journal Year: 2024, Volume and Issue: 11

Published: July 15, 2024

The escalating accumulation of toxic wastes and biowastes constitutes a critical environmental crisis that demands immediate effective solutions. Traditional waste treatment methods, predominantly chemical physical, are increasingly viewed as unsustainable, burdened by high operational costs the risk generating secondary pollutants. Against this backdrop, bioremediation emerges crucial sustainable alternative, utilizing natural detoxifying capabilities microorganisms. This review article focuses on use fungal bacterial strategies in bioremediation, emphasizing their vital role degradation, stabilization, or detoxification We provide an in-depth analysis mechanisms which fungi bacteria break down various contaminants, presenting current snapshot field’s state knowledge. highlights recent innovative advancements improve effectiveness expand applicability technologies. Moreover, it discusses practical challenges scaling these solutions to meet global needs suggests directions for future research implementation. synthesis not only underscores significance microbial addressing pressing problems but also acts call action continued innovation management hazardous wastes.

Language: Английский

Citations

11
Sustainable valorization of onion (Allium cepa L) skin as a resource for value-added products: A comprehensive review DOI
Sampson Kofi Kyei, William Iheanyi Eke,

A. Frimpong

et al.

Sustainable Chemistry and Pharmacy, Journal Year: 2025, Volume and Issue: 44, P. 101942 - 101942

Published: Feb. 7, 2025

Language: Английский

Citations

1
Onion (Allium cepa L.) skin waste for industrial applications: A sustainable strategy for value addition and circular economy DOI
Sampson Kofi Kyei,

A. Frimpong,

Eric Selorm Agorku

et al.

Bioresource Technology Reports, Journal Year: 2025, Volume and Issue: unknown, P. 102094 - 102094

Published: March 1, 2025

Language: Английский

Citations

0
Recent Advances, Challenges, and Functional Applications of Natural Phenolic Compounds in the Meat Products Industry DOI Creative Commons

Ting Bai,

Xiulian Wang,

Wenqing Du

et al.

Antioxidants, Journal Year: 2025, Volume and Issue: 14(2), P. 138 - 138

Published: Jan. 24, 2025

Natural phenolic compounds (NPCs) have been proven to effectively extend the storage time of meat products in recent years. To promote discovery more NPCs and their applications, this review examines progress classification, antioxidant, antibacterial mechanisms used products. These are found both edible inedible parts plants, including fruits, vegetables, trees. The recycling agricultural by-products aligns with green trends serves as a guideline for developing new sources natural additives. Studies on application various livestock poultry products, either directly mixed into matrix or indirectly contacted by preparation bioactive films packaging materials, has highlighted great potential NPCs. pro-oxidative effects proteins interactions biological macromolecules, such proteins, provide ideas in-depth research antioxidant mechanisms.

Language: Английский

Citations

0
Processing Techniques for Bio-based Products in the Global South DOI
C. A. Ogunlade,

A. R. Olaniyan,

R. T. Babalola

et al.

Published: Jan. 1, 2025

Language: Английский

Citations

0
A Systematic Review on Sustainable Extraction, Preservation, and Enhancement in Food Processing: The Advancement from Conventional to Green Technology Through Ultrasound DOI Open Access

Shaun Thamsanqa Mgoma,

Moses Basitere, Vusi Vincent Mshayisa

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(4), P. 965 - 965

Published: March 25, 2025

Ultrasound technology is one of the leading, most promising green techniques in various applications within food industry. The integration this processing industry has witnessed substantial advancements, transforming processes to enhance quality, efficiency, and sustainability. aim systematic review was critically examine advancements ultrasound technology, focusing on optimization studies related extraction preservation. objective assess feasibility effectiveness scaling up technique for industrial implementation, ensuring its viability large-scale applications. Preferred Reporting Items Systematic Reviews Meta-Analysis (PRISMA) method adopted study, utilizing two databases: Web Science (WOS) Scopus. A distinct correlation unit operation parameters found between application pasteurization. process have favored a medium ultrasonic power (300–500 W) with no requirement heat, while pasteurization higher (600–750 mild temperatures (60 °C) preserve essential bioactive compounds. significantly methods, contributing development circular economy leading improvements product Additionally, it proven potential as completely replace conventional significant role advancing by harnessing advantages efficiency high-quality products from fruit material.

Language: Английский

Citations

0
The Effects of a Natural Citrus Phenolic Extract on the Quality Attributes and Oxidative Stability of Pariza-Type Meat Emulsion Product DOI Creative Commons

Nikoleta-Andriana Michalea-Dimoulea,

Agori Karageorgou, Michael Goliomytis

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(14), P. 6030 - 6030

Published: July 10, 2024

Several synthetic food additives that bear an E-number are used by the meat industry as antioxidants/preservatives of cured products, such pariza-type emulsion products. However, these agents have been associated with health problems, namely cardiovascular disease, metabolic syndrome, and potential carcinogenic effects. As a result, natural alternatives constantly under evaluation intention replacing/minimizing their applications in industry. The aim present study was therefore to evaluate effects citrus phenolic complex extract on quality characteristics following three batches pariza were produced based same raw material recipe: control group without antioxidants two groups addition polyphenol at levels 500 1000 ppm. pH, color, tenderness, oxidative stability products assessed immediately after manufacture (day 0), 30 72 days start its refrigerated storage. indicated, improved result addition, since values malondialdehyde (MDA), index lipid peroxidation, linearly decreased. Parameters lightness (L), yellowness (b*) increased, while redness (a*) decreased, tenderness not significantly influenced treatment compared group. It can be concluded examination utilized for improvement pariza.

Language: Английский

Citations

1