New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Frontiers in Nutrition, Journal Year: 2023, Volume and Issue: 10

Published: March 28, 2023

Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts becoming more used food additives in various systems due to antioxidant abilities. Their application increases the shelf life products preventing undesirable changes nutritional sensory properties, such formation off-flavors lipid-rich food. This review summarizes most recent literature about water ethanol-water plant flavors, colorings, preservatives fortify beverages. study is performed with particular attention describing benefits extract-fortified meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, dairy products. Antioxidant-rich positively affect safety partially fully replacing synthetic antioxidants, which have lately been linked health issues toxicological carcinogenic consequences. On hand, limitations challenges using extract should considered, stability, level purity, compatibility matrix, price, aspects distinct taste, others. In future, continuous development a tendency use these ingredients expected, indicated number published works this area, particularly past decade.

Language: Английский

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New insights in improving sustainability in meat production: opportunities and challenges

Critical Reviews in Food Science and Nutrition, Journal Year: 2022, Volume and Issue: 63(33), P. 11830 - 11858

Published: July 12, 2022

Treating livestock as senseless production machines has led to rampant depletion of natural resources, enhanced greenhouse gas emissions, gross animal welfare violations, and other ethical issues. It essentially instigated constant scrutiny conventional meat by various experts scientists. Sustainably in the sector is a big challenge which requires multifaced holistic approach. Novel tools like digitalization farming system market, precision farming, application remote sensing artificial intelligence manage environmental impact/GHG emission, can help attaining sustainability this sector. Further, improving nutrient use efficiency recycling feed through integration with agroecology industrial ecology, individual herd health ensuring proper biosecurity measures selective breeding, mitigating stress during are also key elements achieving production. In addition, bears direct relationship social dimensions such non-market attributes, balance between demand consumption, market policy failures. The present review critically examines aspects that significantly impact

Language: Английский

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Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

Foods, Journal Year: 2022, Volume and Issue: 11(19), P. 2973 - 2973

Published: Sept. 23, 2022

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack a scientific approach that can be sustainable as well practically feasible. The recovery compounds is big challenge and its use food industry develop functional foods promising area research. techniques available for extraction these bioactives but their thermolabile nature, there demand nonthermal or green technologies lower cost operation decrease operational time energy consumption compared conventional methods. Ultrasound-assisted (UAE) gaining popularity relative advantages over solvent extraction. Thereafter, ultrasonication an encapsulating tool helps protecting core against adverse environmental conditions during processing storage. review mainly aims discuss ultrasound technology, applications, fundamental principles ultrasonic-assisted encapsulation, parameters affecting them, applications ultrasound-assisted encapsulation systems. Additionally, future research areas highlighted with emphasis on sustainability whole process.

Language: Английский

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Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

Foods, Journal Year: 2023, Volume and Issue: 12(6), P. 1336 - 1336

Published: March 21, 2023

Papain, bromelain, and ficin are commonly used plant proteases for meat tenderization. Other explored tenderization actinidin, zingibain, cucumin. The application of crude extracts or powders containing higher levels compounds exerting tenderizing effects is also gaining popularity due to lower cost, improved sensory attributes meat, the presence bioactive additional benefits in addition tenderization, such as antioxidants antimicrobial effects. uncontrolled protease action could cause excessive (mushy texture) poor quality an indiscriminate breakdown proteins. cost separation purification enzymes, unstable structure, stability these enzymes autolysis some major challenges faced by food industry. industry targeting recycling improving their shelf-life immobilization, encapsulation, protein engineering, medium stabilization during present review critically analyzed recent trends prospects

Language: Английский

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Antimicrobial Potential, Antioxidant Activity, and Phenolic Content of Grape Seed Extracts from Four Grape Varieties

Microorganisms, Journal Year: 2023, Volume and Issue: 11(2), P. 395 - 395

Published: Feb. 3, 2023

The aim of this study was to evaluate the total phenolic content, composition, and antioxidant antibacterial activities four grape seed extracts (Cabernet Sauvignon, Marselan, Pinot Noir, Tamyanka). content (TPC) flavonoid, anthocyanin, procyanidin, ascorbic acid, DPPH, ABTS capacities (GSEs) were determined. showed high TPC values (79.06–111.22 mg GAE/g). individual components in GSEs determined using HPLC. High contents catechin, epicatechin, procyanidin B1 found extracts. antimicrobial activity obtained against Staphylococcus aureus, Bacillus cereus, Escherichia coli evaluated agar diffusion test a determine minimum inhibitory concentration (MIC). According effect on growth pathogens, ranked following order: Noir > Marselan Cabernet Sauvignon Tamyanka. tested bacteria sensitivity (MIC = 0.12–0.50 mg/mL). MIC values, S. aureus B. cereus E. coli. A correlation between their potential. results show that studied have good potential as agents.

Language: Английский

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Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

Quality Assurance and Safety of Crops & Foods, Journal Year: 2023, Volume and Issue: 15(4), P. 99 - 115

Published: Nov. 14, 2023

Given the significant quantity of betalain pigments, beetroot represents a potential source natural colorants that can be employed in food industry. The present investigation explored impact ethanolic peel (EBP) extract beef meat preservation. EBP displayed 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect with an IC50 value 0.96 mg/mL. anti-S. aureus, anti-L. monocytogenes, anti-E. coli, and anti-Salmonella enterica activity was assessed, minimum inhibitory concentration ≤1.5 extracts at three concentrations 0.075%, 0.15%, 0.3%, butylated hydroxytoluene (BHT) 0.01%, its recommended limit, were incorporated refrigerated raw minced meat. these treatments on chemical stability, instrumental color, microbiological sensory attributes monitored for 14 days 4°C. At different levels, led to decrease lipid/protein oxidation parameters delayed microbial load throughout storage, improved color traits. Interestingly, 0.3% has strongest preservative until end storage. Using principal component analysis, effective discrimination elucidated by linking traits behavior, alterations, color. This proved could encouraging additive

Language: Английский

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Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 8, P. 100731 - 100731

Published: Jan. 1, 2024

Nitrates and nitrites, which are synthetic additives, traditionally used as curing agents in meat-based products. These additives employed the preparation of fermented meat foods to improve quality characteristics microbiological safety, develop distinct flavours red-colour stability, counteract lipid oxidation. Nitrites also display significant bacteriostatic bactericidal action against spoilage microorganisms foodborne pathogens (such

Language: Английский

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Technological interventions in improving the functionality of proteins during processing of meat analogs

Frontiers in Nutrition, Journal Year: 2022, Volume and Issue: 9

Published: Dec. 19, 2022

Meat analogs have opened a new horizon of opportunities for developing sustainable alternative meat and products. Proteins are an integral part their functionalities been extensively studied to mimic meat-like appearance texture. vital role in imparting texture, nutritive value, organoleptic attributes analogs. Processing suitable proteins from vegetable, mycoproteins, algal, single-cell protein sources remains challenge several technological interventions ranging the isolation processing products required. The present paper reviews discusses detail various (soy proteins, wheat gluten, zein, algal pulses, potato, oilseeds, pseudo-cereals, grass) suitability analog production. review also other associated aspects such as that can be adapted improve functional textural (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, freeze structuring). '.

Language: Английский

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Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

Foods, Journal Year: 2022, Volume and Issue: 11(17), P. 2613 - 2613

Published: Aug. 29, 2022

Meat is a nutrient-rich matrix for human consumption. However, it also suitable environment the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy nutritious meat products with low fat, salt reduced additives achieving sanitary qualities has led replacement use synthetic preservatives natural-origin compounds. reformulation process that reduces content several important ingredients (salt, curing salts, etc.), which inhibit growth multiple microorganisms, greatly compromises stability safety products, thus posing great risk consumer health. To avoid this potential spoiling and/or numerous molecules, including organic acids their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; edible coatings are being investigated antimicrobial activity. This review presents some compounds have be used natural antimicrobials in reformulated products.

Language: Английский

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Hairy Root Cultures as a Source of Phenolic Antioxidants: Simple Phenolics, Phenolic Acids, Phenylethanoids, and Hydroxycinnamates

International Journal of Molecular Sciences, Journal Year: 2023, Volume and Issue: 24(8), P. 6920 - 6920

Published: April 7, 2023

Plant-derived antioxidants are intrinsic components of human diet and factors implicated in tolerance mechanisms against environmental stresses both plants humans. They being used as food preservatives additives or ingredients cosmetics. For nearly forty years, Rhizobium rhizogenes-transformed roots (hairy roots) have been studied respect to their usability producers plant specialized metabolites different, primarily medical applications. Moreover, the hairy root cultures proven value a tool crop improvement secondary metabolism investigations. Though cultivated remain major source polyphenolics economic importance, decline biodiversity caused by climate changes overexploitation natural resources may increase interest productive renewable biologically active compounds. The present review examines efficient simple phenolics, phenylethanoids, hydroxycinnamates origin summarizes efforts maximize product yield. Attempts use rhizogenes-mediated genetic transformation for inducing enhanced production phenolics/polyphenolics also mentioned.

Language: Английский

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