Annatto Carotenoids as Additives Replacers in Meat Products

Bolognesi, Vinícius José; Garcia, Carlos Eduardo Rocha

doi:10.1016/b978-0-12-811446-9.00012-5

Cited by 17 publications

(11 citation statements)

References 133 publications

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“…Heat stable colouring ingredients, such as caramel colours, malt or annatto, turmin, cumin, erythrosine and carotenoids, such as carotene, canthaxanthin and lycopene [ 224 , 225 , 226 , 227 , 228 , 229 ], can provide the desired hues for products such as sausages or meat analogues mimicking cooked final products. These colourants are chemically synthesised or naturally derived components; the latter has gained popularity and come in the form of extracts or dry powders.…”

Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

“…These colourants are chemically synthesised or naturally derived components; the latter has gained popularity and come in the form of extracts or dry powders. Carotenoid-rich extracts like paprika oleoresins and annatto seed extracts, as well as lycopene-rich extracts from tomatoes, have been used in meat-based products, such as fermented sausages [ 229 , 230 , 231 ]. Red yeast ( Monascus purpureus ) products made by fermenting rice, are used traditionally in Chinese cuisine for the colouration of duck meat and has also been introduced in tofu and other food products [ 232 ].…”

Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

“…Red yeast ( Monascus purpureus ) products made by fermenting rice, are used traditionally in Chinese cuisine for the colouration of duck meat and has also been introduced in tofu and other food products [ 232 ]. Studies on natural colourants indicate that those ingredients possess antioxidant properties suggesting that they could act as nitrite replacers in meat products [ 229 , 233 ]. The combination of colouring agents (paprika oleoresin, lycopene and red yeast rice) has been successfully applied in “non-meat-based sausages” based on soybean isolates, gluten, soy oil, egg white, carrageenan, and modified starch [ 227 ].…”

Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

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Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

396

197

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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

See 1 more Smart Citation

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

396

197

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“…The principal product observed was the E-bixin throughout the geometric isomerization of Z-bixin (elaidinization), preserving its color but showing a 2-5 nm bathochromic shift; the minor products were different cis-isomers. This process can occur regardless of the presence of oxygen since the mechanism is based on a bimolecular energy-transfer quenching pathway with a) sensitizers (S), which could be present in food, or b) by the presence of singlet molecular oxygen from the deactivation of the sensitizer from ground-state molecular oxygen contained in the air, to excited the bixin to the triplet state, 3 Bix* (Scheme 1).…”

Section: Introductionmentioning

confidence: 99%

Effect of Solar and Artificial Radiation on Elaidinization and Degradation of Z‐Bixin Extracted from Bixa Orellana Seeds

et al. 2022

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Z‐bixin is the main metabolite contained in Achiote, which is widely used as a food condiment and pigment. Z‐bixin plays an important role in photosynthesis. It is used to develop artificial solar cells and scavenge radical oxygen and nitrogen species. In this work, the photochemistry of Z‐bixin with solar irradiation and lamps at 365 and 410 nm was determined in solution. The ultraviolet‐visible spectroscopy (UV‐Vis) and Ultra High Performance Liquid Chromatography (UHPLC) analysis showed that elaidinization of Z‐bixin to E‐bixin can be reached under radiation. This is in accordance with the computational evaluation that indicates that the mechanism consists of three bond rotations with an energy requirement of 5.43 and 5.23 kcal/mol for the first and second steps and no energy barriers to the last step. After elaidinization, total degradation was observed through a cascade reaction that generated CO, CO2, H2CO, and HCl.

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“…The natural pigments are the most studied currently due to the trend toward use of these products in the human and animal feed, because, as well as improving a product's colour, the use of natural additives (i.e., carotenoids) should also provide stability, safety and to be commercially applicable (UL-ISLAM; RATHER; MOHAMMAD, 2015). In this context, the annatto seeds (Bixa orellana L.) stands out as an excellent source of pigments, since the major part of the seeds are comprised of the colorants bixin and norbixin (BOLOGNESI; GARCIA, 2018).…”

Section: Introductionmentioning

confidence: 99%

Annatto seed by-product in diets containing sorghum for commercial laying hens

Melo

Freitas

Dantas

et al. 2021

Revista Ciência Agronômica

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The aim of this study was to evaluate the effect of including annatto seed by-product (ASB) in diets containing sorghum on nutrient utilization, performance and characteristics of the eggs of laying hens. A total of 288 Lohman Brown laying hens, 34 weeks of age, were distributed in completely randomized design with six treatments and six replications of the eight birds each other. The treatments consisted of a diet with corn as an energy source and other with sorghum and inclusion of 0, 25, 45, 65 and 85 g/kg of ASB. Comparing the results, increasing levels of RSU did not affect the metabolizability of nutrients, and utilization the energy of the feed. It was also observed there was no effect on the performance and parameters egg quality, except for yolk color. There was a significant linear increase in yolk colour with inclusion of ASB. We concluded that the annatto seed by-product can be used at levels up to 85 g/kg in laying hen diets containing sorghum as the main source of energy, with the possibility of reducing yolk pigmentation problems, caused by the total substitution of corn by sorghum, with the inclusion of ASB from 25 g/kg.

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Annatto Carotenoids as Additives Replacers in Meat Products

Cited by 17 publications

References 133 publications

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Effect of Solar and Artificial Radiation on Elaidinization and Degradation of Z‐Bixin Extracted from Bixa Orellana Seeds

Annatto seed by-product in diets containing sorghum for commercial laying hens

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