Foods,
Journal Year:
2024,
Volume and Issue:
13(12), P. 1945 - 1945
Published: June 20, 2024
Chlorella
vulgaris
(C.V)
is
known
for
its
high
protein
and
nutrient
contents
has
been
touted
as
a
potential
functional
ingredient
in
food
products.
For
this
study,
beef
burgers
were
formulated
with
varying
levels
of
fortification
(0%,
0.5%,
1%,
1.5%
by
weight).
The
nutritional
composition,
including
proximate
analysis
mineral
content,
was
determined
each
treatment
group.
quality
characteristics
evaluated
included
thiobarbituric
acid
(TBA),
total
volatile
base
nitrogen
(TVBN),
pH,
acidity.
study
extracting
the
active
substances
from
using
three
solvents,
50%
ethanol,
95%
water,
to
evaluate
effect
on
antimicrobial
antioxidant
activity.
results
showed
that
water
extract
had
highest
phenolic
content
(183.5
mg
gallic
equivalent
per
gram)
flavonoid
(54
quercetin
gram).
aqueous
antioxidants,
followed
ethanol
extracts.
Meanwhile,
best
activity,
while
less
an
Gram-positive
bacteria
no
E.
coli.
burger
treatments,
at
end
storage
period,
it
observed
microbial
load
treatments
decreased
compared
control,
there
stability
(TVBN)
values
reaching
value
22.4
month
5,
which
well
above
acceptable
limit,
indicating
spoilage.
pH
higher
all
lower
acidity
control.
In
conclusion,
utilizing
algae
natural
preservative
extend
freshness
sustainable
innovative
approach
preservation.
By
harnessing
power
green
superfood,
we
not
only
enhance
shelf
life
our
products
but
also
contribute
healthier
more
environmentally
friendly
industry.
Foods,
Journal Year:
2022,
Volume and Issue:
11(8), P. 1105 - 1105
Published: April 12, 2022
Meat
industries
across
the
world
are
constantly
focusing
to
find
natural
low-cost
additives
for
development
of
novel
meat
products
meet
consumer
demand
improving
health
benefits.
In
this
study,
we
investigated
chemical
composition
and
bioactive
compounds
some
herbal
plants,
namely
basil,
thyme,
sage,
their
functionality
on
broiler
chicken
thigh
quality.
Chemical
composition,
as
well
total
antioxidant
activity,
polyphenols,
vitamin
E
lutein
zeaxanthin
fatty
acids
were
analyzed.
According
findings,
polyphenols
was
21.53
mg
gallic
acid/g
in
31.73
thyme
38.87
sage.
The
capacity
19.91
mM
Trolox
54.09
Lutein
from
basil
267.91
mg/kg,
535.79
mg/kg
99.89
ranged
291.71
379.37
148.07
respectively.
After,
developed
a
trial
120
unsexed
chickens
(n
=
30)
which
separated
into
four
groups
with
six
replications
five
each:
control
(C);
1%
(B);
(T)
sage
(S).
B,
T
S
deposited
significantly
higher
(p
<
0.05)
concentration
zinc,
samples
compared
C
group.
experimental
groups,
proportion
polyunsaturated
acids,
ratio
n-6
n-3
saturated
muscles
improved
0.05).
tested
plants
exhibited
significant
0.0007)
hypocholesterolemic
effect
B
(45.90
mg/g),
(41.60
mg/g)
(48.80
mg/kg)
(60.50
These
results
support
application
studied
sources
could
be
effective
quality,
human
consumption
perspective.
Foods,
Journal Year:
2023,
Volume and Issue:
12(6), P. 1334 - 1334
Published: March 21, 2023
The
perceived
level
of
risk
associated
with
a
food
product
can
influence
purchase
and
consumption
decisions.
Thus,
current
trends
in
safety
address
an
issue
general
interest—the
identification
healthy
economical
alternatives
to
synthetic
antioxidants
that
may
have
harmful
effects
on
human
health.
Still,
the
processors’
target
is
increase
shelf
life
products
using
preserving
substances.
Natural
be
extracted
used
industry
from
different
plants,
such
as
blueberry,
broccoli,
chokeberry,
cinnamon,
ginger,
olives,
oregano,
etc.
main
natural
antioxidant
types
been
very
important
order
provide
comprehensive
analysis
researched
topic.
In
this
regard,
aim
paper
was
illustrate
positive
aspects
preservative
roles
meat
products,
while,
at
same
time,
highlighting
potential
risks
induced
by
these
compounds.
All
those
are
correlated
impact
sensorial
attributes
improvement
nutritional
value
products.
Plants,
Journal Year:
2023,
Volume and Issue:
12(5), P. 1092 - 1092
Published: March 1, 2023
Oxidative
damages
are
responsible
for
many
adverse
health
effects
and
food
deterioration.
The
use
of
antioxidant
substances
is
well
renowned,
as
such,
much
emphasis
placed
on
their
use.
Since
synthetic
antioxidants
exhibit
potential
effects,
plant-derived
a
preferable
solution.
Despite
the
myriads
plants
that
exist
fact
numerous
studies
have
been
carried
out
so
far,
there
species
not
examined
far.
Many
under
research
in
Greece.
Trying
to
fill
this
gap,
total
phenolics
content
activity
seventy
methanolic
extracts
from
parts
Greek
were
evaluated.
was
measured
by
Folin–Ciocalteau
assay.
Their
capacity
calculated
2,2-Diphenyl-1-picrylhydrazyl
(DPPH)
scavenging
test,
Rancimat
method
based
conductometric
measurements,
thermoanalytical
DSC
(Differential
Scanning
Calorimetry).
tested
samples
obtained
several
fifty-seven
plant
belonging
twenty-three
different
families.
Both
remarkably
high
phenolic
(with
gallic
acid
equivalents
varying
between
311.6
735.5
mg/g
extract)
radical
(IC50
values
ranged
7.2
39.0
μg/mL)
found
extract
aerial
Cistus
(C.
creticus
subsp.
creticus,
C.
eriocephalus,
monspeliensis,
parviflorus
salviifolius),
Cytinus
taxa
hypocistis
hypocistis,
orientalis
ruber),
Sarcopoterium
spinosum.
Furthermore,
sample
ruber
showed
highest
protection
factor
(PF
=
1.276)
regarding
method,
which
similar
butylated
hydroxytoluene
(BHT)
1.320).
results
indicated
these
rich
compounds,
potentiating
either
additives
enhance
properties
products,
or
protect
them
oxidation,
sources
preparation
supplements
with
properties.
Foods,
Journal Year:
2023,
Volume and Issue:
12(17), P. 3176 - 3176
Published: Aug. 23, 2023
Consumers
are
increasingly
showing
in
maintaining
a
healthy
dietary
regimen,
while
food
manufacturers
striving
to
develop
products
that
possess
an
extended
shelf-life
meet
the
demands
of
market.
Numerous
studies
have
been
conducted
identify
natural
sources
contribute
preservation
perishable
derived
from
animals
and
plants,
thereby
prolonging
its
shelf
life.
Hence,
present
study
focuses
on
identification
both
antioxidants
their
applications
development
novel
products,
as
well
potential
for
enhancing
product
shelf-life.
The
origins
nature
encompass
diverse
range
including
propolis,
beebread,
extracts
through
various
physical–chemical
processes.
Currently,
there
is
growing
body
research
being
evaluate
effectiveness
processing
meat
milk
dairy
bakery
bee
products.
prioritization
discovering
crucial
concern
meat,
milk,
other
industries.
Additionally,
effective
methods
applying
these
significant
objective
industry.
Foods,
Journal Year:
2025,
Volume and Issue:
14(2), P. 274 - 274
Published: Jan. 16, 2025
This
study
investigated
the
effects
of
dietary
supplementation
with
extruded
linseed
(ELS)
and
Padina
pavonica
algae
extract
(PP)
on
rabbit
carcass
meat
quality.
Ninety-six
carcasses
from
two
production
cycles
were
analyzed.
In
first
cycle
(C1),
rabbits
fed
a
control
diet
(1CNT),
same
supplemented
5%
ELS
(1ELS5%),
3.5%
0.2%
PP
(1LPP3.5%).
second
(C2),
diets
varied
in
composition
levels:
different
(2CNT),
(2ELS5%),
(2LPP5%).
Meat
analyses
performed
Longissimus
thoracis
et
lumborum
(LTL)
muscle
for
physical
properties
thigh
(THM)
proximate
composition,
vitamin
E,
coenzyme-Q10,
cholesterol,
fatty
acid
profile,
mineral
content.
No
significant
differences
LTL
quality
observed
C1,
although
was
brighter
C2
(p
<
0.001).
THM
had
higher
fat
content
Dietary
significantly
increased
polyunsaturated
acids
(n-3
PUFAs)
improved
n-6/n-3
ratio
0.001)
meat,
demonstrating
their
positive
impact
Foods,
Journal Year:
2025,
Volume and Issue:
14(3), P. 441 - 441
Published: Jan. 29, 2025
The
present
research
work
was
based
on
evaluating
the
effects
of
Eucommia
ulmoides
leaf
extract
(EULE)
technological
quality
and
protein
oxidation
cooked
pork
sausage
during
refrigerated
storage.
Sausages
were
manufactured
with
different
levels
EULE
(0,
0.15,
0.3
g/kg)
stored
at
4
°C
for
3,
20,
40
d,
respectively.
Quality
attributes
including
cooking
loss,
texture,
color
evaluated,
total
carbonyl
sulfhydryl
as
well
specific
markers
α-aminoadipic
acid
semialdehyde
(AAS)
lysinonorleucine
(LNL)
analyzed
oxidation.
results
revealed
that
inclusion
exhibited
effectiveness
in
reducing
formation
carbonyls,
particularly
AAS
LNL,
while
inhibiting
loss
sulfhydryl.
Nevertheless,
increased
hardness,
chewiness
sausages
compared
to
control
group.
These
findings
demonstrated
could
be
considered
a
potential
natural
antioxidant
use
production.
Foods,
Journal Year:
2022,
Volume and Issue:
11(18), P. 2885 - 2885
Published: Sept. 17, 2022
Fresh
pork
is
susceptible
to
microbial
contamination
and
lipid
oxidation,
which
leads
food
safety
quality
issues.
This
study
aimed
develop
a
kappa-carrageenan
(KC)
coating
embedded
with
cinnamon
essential
oil
(CEO)
for
antimicrobial
antioxidant
purposes
in
meat.
The
uncoated
controls
coated
samples
were
subjected
(total
viable
count,
lactic
acid
bacteria,
H2S-producing
bacteria),
chemical
(DPPH
pH),
physical
(surface
color)
analyses
during
refrigerated
storage
at
4
°C
7
days.
It
was
observed
that
KC
coatings
exhibited
better
preservation
effect
on
meat
after
the
addition
of
CEO.
KC−CEO
effective
retarding
growth
total
bacteria.
In
DPPH
test,
level
oxidation
also
significantly
(p
<
0.05)
reduced
by
coatings.
Furthermore,
these
displayed
pronounced
activity
inhibiting
adverse
alterations
pH
value
surface
color.
Practically,
KC−CEO-coated
still
an
attractive
bright
red
color
end
storage.
Taken
together,
developed
exerted
activities
pork,
thus
providing
potential
approach
preserving
perishable
