Inhibition of Myoglobin Oxidation Using Food-Grade Green Tea and Acerola Botanical Formulations DOI

Valentina Vergara-Stange,

Ana Batista‐González, Rodrigo A. Contreras

et al.

ACS Food Science & Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 31, 2024

This study explores the ability of green tea and acerola extracts to protect myoglobin from oxidation. The were analyzed for their antioxidant activity using DPPH ORAC assays, followed by an assessment inhibitory effects on oxidation at 25 35 °C. Acerola showed a quick effect low concentrations °C, likely due its high ascorbic acid content. By contrast, was more effective probably because polyphenolic compounds are activated with temperature. kinetics thermodynamics analyses revealed differences in activation energy (Ea) free (ΔG‡) between tea, shedding light mechanism action different temperatures. These results suggest that could be natural alternatives synthetic antioxidants food products ingredients susceptible

Language: Английский

Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review DOI Creative Commons

Don Hettiarachchige Udana Eranda,

Manat Chaijan, Worawan Panpipat

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 135661 - 135661

Published: Sept. 1, 2024

Language: Английский

Citations

21
Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous Lactic Acid Bacteria on Quality, Moisture Distribution, and Protein Structure in Fermentation DOI Creative Commons

Yangyi Zheng,

Gaiming Zhao, Shichang Zhao

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(3), P. 134 - 134

Published: March 11, 2025

To produce products with standardized and optimal technical performance, probiotics, particularly Lactic Acid Bacteria (LAB), have long been utilized as fermentation starters in sausages, ensuring both the standardization enhancement of product quality safety. Microorganisms isolated from traditional meat products, due to their excellent adaptability environment ability preserve desirable flavor, exhibit high potential candidates for starters. Three indigenous LAB strains—Latilactobacillus sakei, Pediococcus pentosaceus, Weissella cibaria, Yunnan ham—were applied beef sausages investigate underlying factors responsible changes. The results indicated that fermented L. sakei P. pentosaceus exhibited lowest pH (4.98) aw (0.79), while displaying significantly higher hardness, cohesiveness, chewiness. Additionally, LF-NMR measurements showed promoted transfer immobilized water free water, facilitating drying maturation process. Raman spectroscopy analysis revealed a reduction α-helix content an increase disordered β-sheet β-turn structures secondary protein structure. These findings suggest improved attributes by modifying structure enhance migration accelerate ripening demonstrated technological characteristics, indicating efficacy use sausage production. This study provides valuable insights into improving production using specific strains.

Language: Английский

Citations

0
Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna (Thunnus tonggol) Slices DOI Creative Commons

Suguna Palanisamy,

Avtar Singh, Bin Zhang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(8), P. 1238 - 1238

Published: April 18, 2024

Effects of different phenolic compounds on the redox state myoglobin and their potential for preserving color chemical quality refrigerated longtail tuna (Thunnus tonggol) slices were studied. Purified from dark muscle (15.83 kDa) was prepared. Catechin, EGCG, quercetin, hyperoside affected absorption spectra metmyoglobin (metMb) at 4 °C up to 72 h differently. Reduction metMb oxymyoglobin (oxyMb) notably observed two flavonols (EGCG quercetin) 50 100 ppm. Based reducing ability metMb, EGCG quercetin selected further study. Longtail treated with 200 400 mg/kg. Color (a* a*/b*), proportion content, changes monitored over °C. Tuna mg/kg showed better maintenance oxyMb as well lower lipid oxidation (PV TBARS) protein (carbonyl content) than remaining samples. Nevertheless, exhibited efficacy in retaining slices. Thus, could be used maintain prolong shelf life

Language: Английский

Citations

3
The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits DOI Creative Commons
Mohamed Aroua, Nour Elhouda Fehri, Samia Ben Saïd

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(18), P. 2974 - 2974

Published: Sept. 19, 2024

The aim of this study was to evaluate the use horse and donkey meat in production kaddid—a traditional dish typically not made with these meats—from a physical chemical perspective. results showed that both meats exhibit similar water retention during cooking, contributing comparable tenderness juiciness, no significant differences pH values, indicating quality (p > 0.05). However, their amino acid profiles differ: contains lower levels glutamate < 0.05), methionine 0.01), isoleucine leucine but higher proline histidine lysine 0.001) compared meat. Both provide essential acids. Horse is richer saturated monounsaturated fatty acids (32.44% 39.58%, respectively), while has content polyunsaturated (31.51%), more favorable PUFA/SFA ratio, suggesting better cardiovascular health benefits. In terms dried meat, kaddid protein (17.45 g/100 g) fat (2.1 (16.7 g, 3.5 respectively) These findings inform consumer choices practices, promoting for production.

Language: Английский

Citations

2
Eye movements in binary food choice context: assessing the complexity of restaurant menus on virtue vs. vice foods DOI
Wagner Júnior Ladeira,

M.S. Balaji,

Tareq Rasul

et al.

Tourism Recreation Research, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 15

Published: Nov. 14, 2024

This paper explores binary food choices through the lens of information load theory. We conducted two laboratory studies using eye-tracking approach to understand influence high menu complexity on visual attention for virtue versus vice options. also examined moderating effect time initial fixation. Our findings showed that duration taken reach first fixation influences choices. was evident when participants were tasked with selecting options from a complexity. Specifically, is greater than in context. However, no differences between and foods observed low study provides key insights into understanding how impact customers' choice decisions concerning foods.

Language: Английский

Citations

1
Inhibition of Myoglobin Oxidation by Food Grade Botanical Antioxidant Formulations DOI Creative Commons

Valentina Vergara-Stange,

Ana Batista‐González, Rodrigo A. Contreras

et al.

bioRxiv (Cold Spring Harbor Laboratory), Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 11, 2024

Abstract This study explores the antioxidant capabilities of green tea and acerola extracts in inhibiting myoglobin oxidation, a critical factor preserving color stability food products, mainly plant-based meat analogs. Extracts were analyzed for their activity using DPPH ORAC assays, followed by evaluations inhibitory effects on oxidation at 25 °C 35 °C. Acerola showed quick even lower concentrations moderate temperatures, likely due to its high ascorbic acid levels. On other hand, tea’s effectiveness varied with temperature, inhibition rates rising °C, probably because polyphenolic compounds are sensitive heat. The kinetics thermodynamics analysis positive activation energy (Ea) tea, meaning it becomes more active as temperatures rise. In contrast, acerola’s negative Ea indicates heat reduces efficacy. These results suggest that could be natural alternatives synthetic antioxidants, helping preserve appearance different products.

Language: Английский

Citations

0
Inhibition of Myoglobin Oxidation Using Food-Grade Green Tea and Acerola Botanical Formulations DOI

Valentina Vergara-Stange,

Ana Batista‐González, Rodrigo A. Contreras

et al.

ACS Food Science & Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 31, 2024

This study explores the ability of green tea and acerola extracts to protect myoglobin from oxidation. The were analyzed for their antioxidant activity using DPPH ORAC assays, followed by an assessment inhibitory effects on oxidation at 25 35 °C. Acerola showed a quick effect low concentrations °C, likely due its high ascorbic acid content. By contrast, was more effective probably because polyphenolic compounds are activated with temperature. kinetics thermodynamics analyses revealed differences in activation energy (Ea) free (ΔG‡) between tea, shedding light mechanism action different temperatures. These results suggest that could be natural alternatives synthetic antioxidants food products ingredients susceptible

Language: Английский

Citations

0