Effect of annatto seed and coriander leaves as natural antioxidants in fish meatballs during frozen storage

The effects of annatto (0.1 g/100g) and coriander (0.5 g/100g) were assessed against lipid oxidation in white hake meatballs cooked in boiling water (95 ± 1 °C) for 30 min and stored at -18 °C for 120 d. The fatty acids (FA) and the nutritional quality, cholesterol, cholesterol oxides, thiobarbituric acid reactive substances (TBARS) values, and conjugated dienes were analyzed to follow the course of oxidation. Annatto and coriander were efficient in the control of lipid oxidation, also preserving the essential FA. At 120 d of storage, the eicosapentaenoic acid (EPA) concentration decreased respectively by 43%, 32%, 12%, and 9% in the control, coriander, annatto, and annatto + coriander patties. For docosahexaenoic acid (DHA), these concentrations decreased, respectively, 44%, 30%, 11%, and 7%, revealing a probable synergistic effect among the antioxidant compounds present in both spices. On the other hand, annatto and coriander were not able to act protecting the meatballs against lipid oxidation when they were cooked, also not exerted any effect in the cholesterol oxidation. PRACTICAL APPLICATION: Spices, especially coriander and annatto, can be an alternative to substitute synthetic additives with antioxidants to prevent loss of important unsaturated fatty acids (UFA) in fish meatballs during frozen storage for 120 d. The maximum effect was observed when 0.5% coriander and 0.1% annatto were used in combination. Cooking did not induce the formation of cholesterol oxides, compounds that can cause more health damages than cholesterol itself; however, during storage the cholesterol oxides levels presented a little increase regardless of spice addition.     

Addition of different rosemary preparations (Rosmarinus officinalis L.) to chicken meatballs improves their quality profile

Effect of rosemary (Rosmarinus officinalis L.) preparations in baked, vacuum-packed meatballs from chicken meat during 14 days of storage at +4 °C was assessed. The meatballs were divided into the following groups: RD−with 1.0% of dried spice, REE40 and REE70−with 2.0% of ethanol extracts: 40% (v/v) and 70% (v/v), respectively, and REO−with 0.1% of essential oil. The CONTROL product did not contain added rosemary. In chicken meatballs, the antioxidant stability was determined, microbiological analyses as well as sensory evaluation were performed. After 14 days of storage, the strongest antioxidant activity in the chicken meatballs exhibited rosemary ethanol extracts. Compared with the CONTROL, the REE70 and REO had the best microbiological quality at the end of the storage period. All products with rosemary were sensory acceptable; however, the highest scores in the evaluation of all sensory attributes were obtained by the RD treatment.     

Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries

Sodium chloride (5%) and some antioxidants (400 ppm rosemary extract; 2000 ppm acerola extract; 50 ppm ethylenediamine tetraacetic acid (EDTA); 1,000, 2,000, and 5,000 pm of sodium hexametaphosphate or 5 and 10% egg white powder) were added to minced chicken. From these mixtures, slurries were made by mixing with water (1:3) at 15,000 rpm for 30 s at 20?°C. Samples were pressurized (300, 500 and 900 MPa for 30 min at 20?°C) or cooked (90?°C for 15 min). Hexanal was quantified by solid phase microextraction at 1, 3, 6 and 9 days of 4?°C storage in contact with air. Hexanal values increased with pressure and storage time. Cooked slurries had higher hexanal contents than samples pressurized at 300 MPa, but lower than those treated at 500 and 900 MPa. Rosemary extract was an antioxidant for pressure-treated samples, but had little effect on cooked ones. Acerola extract was not an effective antioxidant, but EDTA strongly inhibited oxidation. Hexamethaphosphate also showed antioxidant ability. Egg white powder inhibited hexanal generation, which can be a new way for revalorizing egg constituents.     

PREPARATION OF CLOVE BUDS DEODORIZED AQUEOUS EXTRACT (CDAE) AND EVALUATION OF ITS POTENTIAL TO IMPROVE OXIDATIVE STABILITY OF CHICKEN MEATBALLS IN COMPARISON TO SYNTHETIC AND NATURAL FOOD ANTIOXIDANTS

ABSTRACT

Antioxidative properties of prepared clove buds deodorized aqueous extract (CDAE) in chicken meatballs are studied. Total phenolic and flavonoid contents were found to be 271.9 ± 12.0 mg gallic acid equivalent per gram and 161.6 ± 7.7 mg rutin equivalent per gram CDAE, respectively. Chicken meatball samples were: (1) C (control, i.e., without CDAE), and those supplemented with 200 ppm of; (2) T1 (CDAE); (3) T2 (ascorbic acid); and (4) T3 (butylated hydroxyanisole [BHA] : butylated hydroxytoluene [BHT] = 1:1). Oxidative stability was assessed by measuring peroxide value (PV) and 2‐thiobarbituric acid reactive substances (TBARS) besides determination of color and sensory acceptability, over 12 days of chilled storage (8 ± 1C). All the treated samples showed higher induction period as well as lower PV and TBARS values than “C” throughout 12 days of storage (*P < 0.05). Color analysis showed that CDAE greatly improved redness of meatballs as compared with ascorbic acid and BHA‐BHT (*P < 0.05). Meanwhile, hedonic test indicated that treatment T1 did not affect sensory acceptability of chicken meatballs for all the tested attributes (color, aroma, taste, texture and overall acceptance) (*P > 0.05) up to comparable extent with T2 and T3.

PRACTICAL APPLICATIONS

The study provides a valuable method for the preparation of meatballs by replacing harmful synthetic antioxidants with natural ones with promising antioxidant and shelf‐life potential besides maintaining sensory attributes. This adaptation may result in massively enhanced consumption of these meatballs with disease‐preventive and health‐promoting effects. The main hurdle in commercialization of spicy meatballs is the pungent smell of spices as well as use of toxic organic solvents for extraction. The problem has been overcome by developing a method for the preparation of deodorized extracts in aqueous medium, which may significantly enhance the commercialization potential of meatballs and meatball‐based functional foods.     

Antioxidant activity of ginger extract in sunflower oil

The antioxidant activity of dichloromethane extract from ginger was evaluated during 6 months of storage of refined sunflower oil at 25 and 45 °C. Free fatty acid (FFA) content, peroxide value (POV) and iodine value (IV) were used as criteria to assess ginger extract as an antioxidant. After 6 months of storage at 45 °C, sunflower oil containing 1600 and 2400 ppm ginger extract showed lower FFA contents (0.083 and 0.080%) and POVs (24.5 and 24.0 meq kg^?1) than the control sample (FFA contents 0.380%, POV 198.0 meq kg^?1). Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) showed FFA contents of 0.089 and 0.072% and POVs of 26.5 and 24.7 meq kg^?1 respectively after 6 months of storage at 45 °C. Similarly, after 6 months of storage at 45 °C, IVs of sunflower oil containing 1600 and 2400 ppm ginger extract were 80 and 92 respectively, higher than that of the control sample (53). However, IVs of sunflower oil treated with 200 ppm BHA and BHT were 94 and 96 respectively after 6 months of storage at 45 °C. These results illustrate that ginger extract at various concentrations exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT). Ginger extract also showed good thermal stability and exhibited 85.2% inhibition of peroxidation of linoleic acid when heated at 185 °C for 120 min. Therefore the use of ginger extract in foods is recommended as a natural antioxidant to suppress lipid oxidation. © 2003 Society of Chemical Industry     

Biomass and Patulin Production by Byssochlamys nivea in Apple Juice as Affected by Sorbate, Benzoate, SO2 and Temperature

The effects of potassium sorbate, sodium benzoate, SO₂ and incubation temperature on biomass and patulin production by Byssochlamys nivea in apple juice were determined. Growth at 21, 30 and 37°C over a 25-day incubation period was significantly retarded by 75 ppm SO₂, 150 ppm potassium sorbate and 500 ppm sodium benzoate. Biomass accumulated to approximately 500 mg/100 ml in control samples of apple juice. Patulin was produced in the highest concentrations at 21°C after 20 days incubation. After reaching a maximum concentration at 30 and 37°C, a rapid decline in patulin content was observed. Patulin production was also observed at 12°C. On the basis of concentration, SO₂ had the most significant effect on the rate of biomass and patulin production by B. nivea followed by potassium sorbate and sodium benzoate, respectively.     

Assay of a potential post‐harvest handling procedure for cantaloupe Charentais melon fruit with inhibited ethylene production

Antisense ACC‐oxidase Cantaloupe Charentais melons, unsuitable for autocatalytic ethylene production, were harvested at different ages and exposed to a standard post‐harvest manipulation to reproduce the handling chain that occurs from harvesting to retail sale. The stages were as follows: storage in a chamber at 2 °C during 2 or 3 weeks, second storage at 8 °C for 4 days, treatment with 50 ppm ethylene for 2 days and, finally, maintenance at 20 °C for four more days. The date of harvest and the different periods of storage at 2 °C assayed did not affect the final de‐greening of the rind, while the change in pulp colour depended on the harvest date. Storage conditions also influenced the texture of the pulp and acidity. Weight loss was dependent mainly on date of harvest, like soluble solids content, although the period of storage at 2 °C influenced too. The impact of cold on the appearance of the fruits is discussed. Copyright © 2007 Society of Chemical Industry     

Effects of Processing Temperature and Added Antimicrobial Agents on Keeping Quality of Mexican-Style Sauce

Mexican-style hot sauce (salsa) was prepared and heated to 63°C 71°C, and 79°C. Seven combinations of antimicrobial agents, utilizing potassium sorbate, 900 ppm; sodium benzoate, 700 ppm; and EDTA, 50 ppm were incorporated into the salsa. Samples of the salsa with a pH ranging from 3.7–3.95 and stored at 31°C (88°F) were taken initially and monthly for 96 days; microbial growth in each was determined using five culture media. Microbes decreased significantly in all samples during the storage period. Increasing the temperature of processing to 79°C and the low pH were most important in reducing microbial numbers.     

Stability of Precured Beef Blends

Preblends of lean beef were prepared using 20% water, 75 ppm nitrite, 3 or 6% salt (based on raw meat wt.) and stored at – 10, 0 and 15°C for 3 days. The nitrite levels in preblends were drastically reduced at 15°C storage temperature; but, after the initial loss following nitrite addition, the residual nitrite remained almost unchanged for products stored at 0 and – 10°C. Samples stored at 15°C increased in microbial numbers during storage and neither 3% nor 6% salt prevented this increase. Samples at both salt levels stored at 0°C or – 10°C did not show a significant change in bacterial numbers during storage. Salt and storage temperature had a significant effect on TBA values, with 6% salt resulting in higher TBA values than 3% salt and storage at 15°C resulting in higher TBA values than storage at 0 or ?10°C.     

八角茴香提取物对牛肉丸脂肪氧化和品质特性的影响

为研究八角茴香提取物对牛肉丸脂肪氧化和品质特性的影响,选择不同浓度的八角茴香提取物(0.01%、0.03%和0.05%)加入到牛肉丸中,测定牛肉丸在4 ℃冷藏过程中的pH、颜色(a*、b*、L*)、硫代巴比妥酸值(TBARS)、亚硝酸盐残留量和出品率,并对其进行感官评价。结果表明:与空白对照组相比,添加0.05%八角茴香提取物在整个冷藏过程中,显著降低了牛肉丸的pH、硫代巴比妥酸值和亚硝酸盐残留量(p<0.05)。八角茴香提取物在添加量为0.03%时,与空白对照组相比显著提高了冷藏3 d的红度值(p<0.05),而添加0.01%时,显著提高了冷藏5 d后的红度值(p<0.05)。八角茴香提取物改善了牛肉丸的滋气味、组织状态、酸败味及总体接受程度。综上,八角茴香提取物能够有效抑制冷藏牛肉丸脂肪的氧化,并能够改善其品质特性,具有较高的应用价值。     

Effects of ascorbic acid and pre-packaging on shelf-life and quality of raw and cooked okra (Hibiscus esculentus)

Fresh okra fruits were dipped in aqueous solutions containing 250 and 500 ppm ascorbic acid (AA) or 1000 ppm Tween-20 for 5 min, air-dried, packaged and stored at 2°C. Blackening of the fruits dipped in the Tween-20 solution occurred within 2–4 days of storage while the AA-treated samples showed signs of deterioration after 20 days. Weight loss was greatly reduced in the AA-treated okra samples.The total chlorophyll, oxalate, fibre (hot-water-insoluble materials), ash and moisture contents of all the treated samples remained fairly constant. The maintenance of good quality by AA-treated samples packed in ‘cellophane’ bags was reflected in all aspects of sensory evaluation for cooked okra, even after 29 days of storage. It is concluded that a postharvest dip in 500 ppm ascorbic acid can be beneficial in maintaining texture and greenness of okra.     

Snap Bean Quality Changed Minimally When Stored in Low Density Polyolefin Film Package

Snap beans packed in low density polyolefin film and stored at 5°C and 10°C were removed at days 0, 4, 8, 12, and 16 for quality evaluation. Chlorophyll content of beans stored at 5°C was not influenced by storage period. Pods stored at 10°C showed significant increase in chlorophyll after 4 days storage followed by a decline as time of storage increased. Hue angle and tristimulus a* corresponded more closely to chlorophyll content and were better indicators of snap bean color than chroma and tristimulus L* and b*. Weight loss, seed percentage and ascorbic acid were higher in pods stored at 10°C than in those stored at 5°C. Storage temperature and period had no influence on texture or soluble solids content.     

Potato Peel Waste: Stability and Antioxidant Activity of a Freeze-Dried Extract

Aqueous extracts of potato peel waste were freeze-dried. High performance liquid chromatography (HPLC) of the freeze-dried extracts revealed that chlorogenic (50.31%), gallic (41.67%), protocatechuic (7.81%), and caffeic (0.21%) acids were the major phenolics. During 15 days storage of the freeze-dried extract, no degradation of phenolics occurred. After 4 days storage at 63°C, 5.00g of sunflower oil containing either the freeze-dried extract (200 ppm) or butylated hydroxyanisole (BHA) (200 ppm) reached peroxide values (PV) of 37.38 and 37.47 meq kg^-1 respectively. L-ascorbic acid-6-palmitate was the best antioxidant (PV= 10.65 meq kg^-1) but the freeze-dried extract was as good as BHA.     

Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs

The effect of acid (CAH) and enzymatic (CEH) hydrolysates prepared from pork cracklings on the oxidative stability of frozen pork meatballs was investigated. Meatballs were stored at −18 °C for 180, 270 and 360 days during which time peroxide value (PV), TBARS, profiling sensory analysis and cholesterol oxidation products (COPs) were determined. The oxidation products of cholesterol, such as epimers 7-hydroxy, 5,6-epoxy, 7-keto, triol and 25-hydroxy, after transesterification and SPE fractionation, were detected by capillary gas chromatography. CAH and CEH possessed similar antioxidant efficacy. Inhibition activity of cracklings hydrolysates against PV was 38–45%, and against TBARS was 30–39%. The antioxidant properties of CAH and CEH against the oxidation of lipids were poorer than that of BHT. The addition of hydrolysates changed sensory profiles and had a significant (P<0.05) effect on the taste and odour of meatballs. The total COPs in all meatballs increased during storage. 7-Keto-cholesterol was the dominant oxysterol in fresh samples. After 360 days of storage, levels of oxysterols in samples treated with hydrolysates were about 20% lower than that of the control sample. The most toxic derivative, triol-cholesterol, was detected at the lowest level in samples treated with hydrolysates. The protection of BHT against cholesterol oxidation was poorer than that of CEH.     

Oxidative Stability of Ghee Incorporated with Clove Extracts and BHA at Elevated Temperatures

Higher levels of phenolics were found in steam distilled clove extract (256.5 mg of GAE/g) than its oleoresin (177.1 mg of GAE/g). Antioxidant potential using β-carotene–linoleic acid model of butylated hydroxy anisol, steam distilled and clove oleoresin were 92.39, 85.51, and 77.88%, respectively, at 200 ppm. Radical scavenging activity of butylated hydroxy anisol, extracts of steam distilled and oleoresin were found to be 91.77, 88.93, and 80.84%. Oxidative stability of ghee with butylated hydroxy anisol was highest followed by steam distilled extract and oleoresin throughout 21 days of storage at 80 ± 1°C. During deep frying, steam distilled clove extract had strong antioxidant activity as compared to others.     

Effect of insecticidal atmosphere and low dose X‐ray irradiation in combination with cold quarantine storage on bioactive compounds of clementine mandarins cv. ‘Clemenules’

Citrus fruits are a rich source of vitamins and polyphenolic compounds with antioxidant capacity that need to be maintained during postharvest storage. The aim of this study was to determine the effect of two innovative quarantine treatments, such as insecticidal atmospheres (IA) (95% CO₂ and balance air) applied at 20 or 25 °C for 20 h and low doses X‐ray irradiation (0, 30, 54 and 164 Gy), in combination with short periods of cold‐quarantine storage on the nutritional quality of ‘Clemenules’ mandarins. Mandarins were stored at 1.5 °C for 6, 9 or 12 days before the application of IA treatments or for 0, 6 or 12 days after the X‐ray radiation. Nutritional quality of mandarins was determined after the corresponding combination of quarantine treatment (IA or X‐ray) with cold quarantine followed by a shelf life period of 7 days at 20 °C to simulate shelf life conditions. Cold quarantine treatment combined with IA or with X‐ray radiation did not affect negatively total antioxidant capacity and total ascorbic acid content of ‘Clemenules’ mandarins. However, flavanone glycosides (FGs) and total phenolics content were slightly modified. Application of the IA at 20 °C induced a greater inhibition of the FGs than application at 25 °C. When X‐ray irradiation was applied without a previous quarantine period the synthesis of the FGs increased as irradiation dose increased.     

Antioxidant Activity of Loquat (Eriobotrya japonica Lindl.) Fruit Peel and Pulp Extracts in Stabilization of Soybean Oil During Storage Conditions

The antioxidation activities of Eriobotrya japonica (Lindl.) fruit peel and pulp extracts were determined using DPPH, β-carotene, and Rancimat methods. Results showed that ethanol-water extract of peel and ethanol extract of pulp had the highest antioxidant activity. Protective effects of extracts in stabilization of soybean oil were tested and compared to tert-butyl hydroquinone by measuring peroxide values, free fatty acids, thiobarbituric acid, oxidative stability, and conjugated dienes and trienes values during storage (65 days at 25°C). Results showed that the ethanol-water extract of peel at 400 ppm exhibited stronger antioxidant activity, but the highest effect was observed in tert-butyl hydroquinone.     

A preliminary study about the influence of high hydrostatic pressure processing on the physicochemical and sensorial properties of a cloudy wheat beer

High hydrostatic pressure (HHP) (400 MPa/15 min, 500 MPa/10 min, 600 MPa/5 min at 20 °C) and heat (60 °C/15 min) processing of wheat beers were evaluated by examining their impacts on microorganisms, colloidal haze, flavour, foam stability and shelf‐life prediction during 84 days of storage at 20 °C. The results obtained showed that the microbiological stability of HHP beers was comparable with heat‐treated samples, and the development of both aerobic bacteria and lactic acid bacteria was inhibited for 84 days of storage. The main parameters of the wheat beer, such as ethanol content, original extract, pH, bitterness and viscosity, were scarcely affected by either treatment compared with the control samples; however, heat pasteurization increased the colour value. Heat‐pasteurized beer resulted in an increase in the phenethyl alcohol concentration and a decrease in isoamyl acetate and ethyl acetate levels compared with the HHP samples. These treatments did not affect the amount of 4‐vinylguaiacol and 4‐vinylphenol in the beer. The HHP‐treated beers had higher colloidal haze and foam stability values than the heat‐pasteurized beers. Dynamic light scattering analysis showed that HHP treatments at 500 MPa/10 min resulted in smaller and more uniform particle sizes, which had a positive effect on beer haze stability during storage. Copyright © 2016 The Institute of Brewing & Distilling     

Antioxidant capability and potableness of fresh cloudy wheat beer stored at different temperatures

To investigate the sensory evolution and antioxidant capacities and their correlation with related indices of fresh cloudy wheat beer (FCWB), the beer was stored at different temperatures and analysed during an 18‐day storage period. A fresh balance of aroma, taste and mouthfeel was maintained for 9days at 5°C, 6 days at 10 and 15°C, or 3 days at 20°C. With extension of storage, the colour and the thiobarbituric acid (TBA) value of the FCWB increased remarkably, while the turbidity decreased remarkably. Colour, turbidity and the TBA value were significantly influenced by storage temperature. The ferric reducing antioxidant power (FRAP), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and superoxide anion (O₂ · ^–) scavenging activities declined, and the storage temperature significantly influenced the FRAP and the DPPH radical scavenging activities in sequence, except for the O₂ · ^– scavenging activities of the FCWB. In addition, colour and turbidity remarkably influenced the FRAP, O₂ · ^–and DPPH scavenging activities. It was suggested that the FCWB had an admirable antioxidant capacity under the potableness conditions (9 days at 5°C, 6 days at 10 and 15°C, or 3 days at 20°C). Copyright © 2013 The Institute of Brewing & Distilling     

Modeling the Time to Fail of Peach Nectars Formulated by Hurdle Technology

The use of regression with life-data is helpful to observe whether one or more factors affect the failure time (spoilage) of a product, obtaining a model that predicts the time to fail (TTF). TTF models link kinetic (lag time) and probabilistic (growth /no-growth prediction) models for selected formulation/storage conditions. Our objective was to assess the individual and combined effects of pH, a_w, and the incorporation of potassium sorbate (KS) or sodium benzoate (BNa) at selected concentrations on the microbial stability of peach nectar during storage at 25°C, in order to model and predict TTF. Peach nectars were formulated with 40% fruit pulp and the necessary sucrose syrup and citric acid to attain a_w 0.96, 0.97, or 0.98 and pH 3.0, 3.5, or 4.0; while 0, 500, or 1000ppm of KS or BNa were added. Nectars were stored for 180 days in glass jars at 25°C, and periodically analyzed (standard plate as well as yeast and mould counts). The experimental design and analyses were replicated three times. Storage times that revealed microbial populations higher than 10⁴ CFU/mL and signs of spoilage were registered to model TTF by survival analysis. From the 54 combinations tested, 9 formulations (without antimicrobials) exhibited early spoilage (<5 days). For the combinations formulated with 500ppm of BNa, spoilage was detected after 30 days; much longer spoilage times were observed for nectars with 1000ppm of KS or BNa. In general, KS was more effective than BNa in delaying spoilage when 1000ppm were added. TTF models included individual and interaction effects of the evaluated factors and revealed good agreement among experimental and predicted data (R²>0.90). Survival analysis through TTF models can be used to predict spoilage time under specific factor combinations or to select factor levels for a specific shelf-life of peach nectars.