Hygienic Quality of Air-Packed and Refrigerated or Frozen Stored Döner Kebab and Evaluation of the Growth of Intentionally Inoculated Listeria monocytogenes

Microorganisms, Год журнала: 2025, Номер 13(4), С. 701 - 701

Опубликована: Март 21, 2025

Döner kebab, a meat product of Middle-Eastern origin, has gained significant popularity and is now widely consumed across Europe. The recipe varies depending on the area, with beef, turkey, lamb, or chicken being used as main ingredients. aim this work was to assess hygienic-sanitary quality raw cooked döner kebabs stored at 4 ± 2 °C for 10 days 8 next 20 frozen (−18 °C) one month. One additional determine potential growth Listeria monocytogenes intentionally inoculated in kebab during storage freezing. concentration Total Viable Count (TVC) Enterobacteriaceae 100 samples were less than 7 log CFU/g CFU/g, respectively. Consequently, can be considered acceptable similar traditional meat. safe period 30 days, especially from microbiological point view, when under refrigerated conditions, also taking into account possible thermal abuse. Coagulase Positive Cocci (CPC), Clostridium H2S+, Salmonella spp., never found any samples. After TVC level 6 CFU/g. concern related microbial tissue activity, resulting an increase total volatile basic nitrogen (TVB-N) content. However, samples, TVB-N content remained below 40 mg N/100 g end shelf-life (32.5 g), which still value. In addition, Malondialdehyde (MDA) within limits, reading 1.4 nmol/g attained after days. same product, −18 °C, stable minimum months, both physico-chemical view. No observed. MDA levels increased, but their acceptable, values 19.1 1.2 nmol/g, These observations demonstrate low protein degradation lipid oxidation period. challenge test showed that did not grow either months. L. 5.4 products 4.9 products. At period, load lower initial had been added. Finally, use air-packaging proven beneficial preservation maintained its properties intact. Despite these good results, future directions could investigate different plastic films packaging such Modified Atmosphere (MAP), Vacuum (VP), Sous Vide (SVP).

Язык: Английский

---

Intelligent and active biodegradable biopolymeric films containing carotenoids

Food Chemistry, Год журнала: 2023, Номер 434, С. 137454 - 137454

Опубликована: Сен. 9, 2023

Язык: Английский

---

Exploring the potential of black soldier fly larvae oil: Supercritical CO2 extraction, physicochemical analysis, antioxidant properties, shelf life, and keratinocyte growth inhibition

Journal of Agriculture and Food Research, Год журнала: 2024, Номер 15, С. 101008 - 101008

Опубликована: Янв. 23, 2024

The oil production potential of Hermetia illucens, commonly known as black soldier fly larvae, showed a great promise, yielding approximately 20.18 %–25.94 % when extracted using the supercritical CO2 method. main fatty acids found in this CO2-extracted were lauric acid, linoleic oleic and palmitic acid. Noticeably, contained high total phenolic content had antioxidant activities. Furthermore, research applied zero-order kinetic model to predict shelf life stored at temperatures ranging from 25 °C 55 °C. predicted ranged 2.42 3.63 months. In addition these properties, demonstrated ability inhibit growth keratinocytes human skin by 1.69 %–76.70 concentrations 0.01 100 mg/ml. According findings, larval has be high-quality, health-promoting component with applications variety industries, including food feed manufacturing, medicines, cosmetics.

Язык: Английский

---

Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques

Food Bioscience, Год журнала: 2024, Номер 61, С. 104545 - 104545

Опубликована: Июнь 12, 2024

Язык: Английский

---

Effects of Ajwa date seeds on the oxidative stability of butter

Heliyon, Год журнала: 2024, Номер 10(2), С. e24717 - e24717

Опубликована: Янв. 1, 2024

Butter is a widely used food product. However, owing to its rich fatty acid content (saturated and unsaturated acids), it prone lipid oxidation, which may affect the quality of butter-containing products. Because possible toxic properties synthetic antioxidants, recent research has focused on use natural antioxidants. This study aimed evaluate effects Ajwa date seeds as antioxidants retard oxidation in butter. Date either powder or extract were added butter at concentrations 0.5 % 1 %; 100 was control. The samples stored 60 °C for 21 d. Radical scavenging activity, peroxide value, thiobarbituric value (TBA) analysed every 7 revealed strong relationship between storage period oxidative stability parameters. After d, containing seed exhibited higher radical activity than extract. A reduction peroxide, acid, TBA values also observed powder. In conclusion, increased Therefore, adding butter-rich products can increase their shelf-life stability.

Язык: Английский

---

The antimicrobial synergy of polymer based nanofiber mats reinforced with antioxidants intercalated layered double hydroxides as a potential active packaging material

Nano Express, Год журнала: 2024, Номер 5(2), С. 025018 - 025018

Опубликована: Май 13, 2024

Abstract Perishable food post-harvest loss is a major global concern, and research currently concentrated on creating active packaging materials. This focused in multiple antioxidants intercalated Layered Double Hydroxides (LDH) that are combined one matrix, their overall effect defines as synergism, which successfully preserves perishable by releasing slowly. For this purpose, hybrid LDH material of ascorbic-LDH (AA-LDH), salicylic-LDH (SA-LDH), citric-LDH (CA-LDH) was synthesized, characterized incorporate into electrospun nanofiber mat to be used potential material. Antioxidants Mg/Al synthesized PXRD, FTIR, XPS, Raman, SEM, EDS. The shifts the LDHs’ peaks PXRD indicated successful incorporation LDH. XPS data clearly establishment metal-oxygen bonds observing characteristic peaks. Morphological features layered structure were observed SEM images. slowly released from LDHs, it evaluated for time intervals up 24 h. exhibited highest antioxidant activity with an IC 50 value 132.5 μ g ml −1 , where 234.1, 354.5, 402.2 reported ascorbic-LDH, salicylic-LDH, respectively. incorporated mats showed best antibacterial against tested bacteria evidenced synergistic combination nanohybrids. It has minimal bacterial growth compared other control samples (∼2.41 log CFU/ml). shelf life cherry tomatoes studied at different physiochemical parameters without mats. fabricated extended 42 days tomatoes, whereas sample 17 days. concluded performance when comparing mono

Язык: Английский

---

Impact of Ultrasonication on the Oxidative Stability of Oil-in-Water Nanoemulsions: Investigations into Kinetics and Strategies to Control Lipid Oxidation

Industrial & Engineering Chemistry Research, Год журнала: 2024, Номер 63(23), С. 10212 - 10225

Опубликована: Май 22, 2024

Ultrasonication has emerged as a promising and effective technique for generating nanoscale oil-in-water (O/W) emulsions, offering enhanced physical stability superior encapsulation activity various bioactive molecules. Despite its numerous advantages, the impact of chemical effects ultrasonic cavitation on (oxidative) O/W emulsions not been thoroughly investigated. This study focuses addressing this gap comprehending mechanism lipid oxidation during emulsification process. To assess extent degradation, peroxide value (PV) was determined under different conditions (power time) monitored throughout storage to elucidate kinetics involved. The results indicated that ultrasonication induced in by free radicals, leading significant increase PV storage, particularly intense sonication conditions. Further investigations explored strategies inhibit emulsions. It observed decreased 89 42% altering emulsifier oil, respectively. Additionally, incorporating an antioxidant resulted 17% decrease PV. In conclusion, ultrasonically prepared it is advisable use emulsifiers based long-chain molecules enhance prolong shelf life encapsulated materials.

Язык: Английский

---

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Frontiers in Food Science and Technology, Год журнала: 2024, Номер 4

Опубликована: Июнь 20, 2024

Introduction: Nowadays, the bioeconomy and sustainability trends drive food sector to replace chemical preservatives with bioactive compounds recovered from biomass such as essential oils (EOs) their derivatives. Moreover, nanotechnology trend drives in nanoencapsulation of novel edible formulations nanoemulsions enhance controlled release properties, bioactivity biocompatibility. Methods: In this study development characterization casein/lecithin (CSN/LCN) based (NEs) carvacrol (CV), cinnamaldehyde (CI), citral (CT), eugenol (EG) nanoencapsulated oil phase is presented well application NEs active coatings for preservation fresh pork tenderloin. Results discussion: DLS measurements TEM images showed an average particle size distribution 20–40 nm all obtained NEs, while z-potential results indicate physicochemical stability. All needed at least 5 times less amount EOs derivatives scavenge 50% radicals demonstrated a higher antibacterial activity against Escherichia coli Listeria monocytogenes compared free Pork tenderloin meat treated 30% efficacy lipid oxidation values than uncoated samples 12% From microbiological point view manage extend shelf life by 6 days 3 coated Lab* colorimetry analysis sensory revealed that CSN/LCN succeeded preserve texture, appearance, color acceptance limits corresponding characteristics Overall, current suggests CSN/LCN-based promising technology can be used industry.

Язык: Английский

---

Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study

Heliyon, Год журнала: 2023, Номер 9(7), С. e17980 - e17980

Опубликована: Июль 1, 2023

Antioxidants are organic compounds that help to prevent lipid oxidation and improve the shelf-life of edible oils fats. Currently, synthetic antioxidants were used as oil stabilizing agent. However, have been causing various health risks. As a result, natural such most parts olive plant, green tea, sesame, medicinal plants plays an important role retard oxidation. The palm was continuously frying at 180 °C for 6 days using Lepidium sativum (0.2%w/v) Aframomum corrorima (0.3%w/v) seeds extracts antioxidant. physicochemical properties in herbal extract additive group significantly maintained quality during compared normal control food sample containing group. L. had greater stability A. extract. without increase iodine value, acid free fatty acid, total polar compounds, density, moisture content, pH etc. repetitive frying. antioxidant activity plant outstanding, with IC50 value range 75–149.9 μg/mL when standard butyl hydroxy anisole, which 74.9 ± 0.06–96.7 0.75 μg/mL. phenolic flavonoid content 128.6 0.00 mg GAE/g, 127.0 QE/g, 130.16 0.001 105.76 0.02 respectively. significant effect on degradation formation acids confirmed by Fourier transform infrared spectroscopy. result these study revealed ethanolic crude potential oil.

Язык: Английский

---

Effects of different dietary lipid levels on physiological metabolism and odor quality of hepatopancreas in adult female Chinese mitten crab (Eriocheir sinensis)

Food Quality and Safety, Год журнала: 2024, Номер 8

Опубликована: Янв. 1, 2024

Abstract Objectives This study aimed to investigate the impact of different dietary lipid levels on physiological metabolism and odor quality adult female Eriocheir sinensis during fattening phase. Materials Methods Five schemes, each containing total (4%, 7%, 10%, 13%, 16%), were administered over a 60-d period for crab (approximately 50 g, n=60). Chromatography spectroscopy techniques used detection aroma key precursors. Results Dietary lipids had no significant effect growth performance hepatopancreas index (P<0.05). The carotenoid content showed an increasing then decreasing trend, with increase 1312.51 mg/kg (P<0.05) at 7% diet. In contrast, diet 13% level led in unsaturated fatty acids (115.3 mg/g, P<0.05), which maximized contents major (oleic, linoleic, linolenic, among others), presented fluctuating trend. A higher (16%) inhibited acid accumulation. Moreover, enhanced characteristic compounds (for example, nonanal, octanal, hexanal, 3-methylbutanal, 2-heptanone) E. cooked hepatopancreas. Through orthogonal partial least squares discriminant analysis model, it becomes evident that carotenoids together promote formation Conclusions Based current findings, optimal enhancing phase was 13%. provides more precise options high-quality cultivation sinensis.

Язык: Английский

---