Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

Babaoğlu, Ali Samet; Unal, Kubra; Dilek, Nazik Meziyet; Poçan, Hatice Berna; Karakaya, Mustafa

doi:10.1016/j.meatsci.2022.108765

Cited by 38 publications

(24 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results of this study demonstrate that rhubarb petioles and selected blends of berries and fruits have an inhibitory effect on microbial growth in meat samples. A similar finding was made by Babao glu et al [22], who demonstrated that beef patties containing berry pomace extracts had lower bacterial counts than the control. Additionally, it was found that the black chokeberry was the most promising preservative among the pomace extracts of other berries for samples under refrigerated conditions [22].…”

Section: Discussionsupporting

confidence: 85%

Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders

et al. 2022

View full text Add to dashboard Cite

Plant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microbial growth inhibitory ability of different plant powders, including by-products of horticultural primary processing (e.g., pomace) in raw and cooked minced pork. The total counts of aerobic mesophilic bacteria, pseudomonads, yeasts, and moulds were studied to assess the microbial growth dynamics in meat samples. Additionally, for the plant powders, which were able to suppress the microbial growth in a total counts dynamics study, the growth potential of Listeria monocytogenes in ready-to-eat (RTE) minced meat samples was estimated by challenge testing. The results showed that the most effective combinations of plant powders in raw minced pork, in relation to the total counts of microorganisms, were 3% apple+1% onion+2% blackcurrant berries (Apple+On+BCber); 3% apple+1% garlic+2% tomato (Apple+Ga+Tom); and 3% apple+2% tomato+1% rhubarb petioles (Apple+Tom+Rhub). However, challenge tests revealed that some plant powders were unable to inhibit the growth of L. monocytogenes. The lowest L. monocytogenes growth potential (δ = 2.74 log cfu/g) was determined for cooked minced pork samples enriched with 2% rhubarb petioles, followed by Apple+On+BCber (δ = 3.63 log cfu/g) and Apple+Tom+Rhub (δ = 3.74 log cfu/g). In minced pork samples without plant additives, the L. monocytogenes growth potential was 7.30 log cfu/g. In conclusion, blends of plant powders may have good potential for developing meat products with acceptable microbiological quality.

show abstract

Section: Discussionsupporting

confidence: 85%

Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders

et al. 2022

View full text Add to dashboard Cite

show abstract

“…& Gramza-Michałowska, 2019). In our previous study, the extract from the pomace of black chokeberry also had higher TPC and TFC values than the pomace extracts of other berries (blackberry, blueberry, and red currant) (Babaoğlu et al, 2022).…”

Section: Discussionmentioning

confidence: 72%

“…It has been reported that black chokeberry fruits generally have a higher antioxidant potential than other plant materials (Sidor & Gramza‐Michałowska, 2019 ). In our previous study, the extract from the pomace of black chokeberry also had higher TPC and TFC values than the pomace extracts of other berries (blackberry, blueberry, and red currant) (Babaoğlu et al, 2022 ).…”

Section: Resultsmentioning

confidence: 77%

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

Unal

Babaoğlu

Karakaya

2023

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

This study was designed to investigate the effects of vinegar‐based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9‐year‐old Holstein meat which had tough texture. To marinate the Longissimus lumborum steaks, three different marinades were prepared depending on the different additions of vinegar: black chokeberry (BV), grape (GV), and hawthorn vinegars (HV). The group with water (without vinegar) was prepared as a control sample (C). The steak samples were dipped into the vinegar‐based marinades and stored at 4°C for 24 h. Vinegar‐based marinades decreased the pH and cooking loss of the samples (p < .05). The highest a* values were determined in the BV group, while the samples marinated with vinegar‐based marinades had lower L* values than the control group (p < .05). The samples marinated with grape vinegar marinade had the lowest hardness, WBSF, and WBSE values (p < .05). SEM images and sensory analysis results also supported these texture results. The results suggest that grape vinegar‐based marinade may be a promising natural tenderizer to improve textural characteristics of tough meats.

show abstract

“…Previous reports have identified phenolic compounds such as phenolic acids, phenolic polymers (tannins) and flavonoids (myricetin, quercetin), anthocyanin, and ascorbic acid as the main active secondary metabolites in different Ribes species, including red currants [ 97 , 98 , 99 ]. All the aforementioned secondary metabolites have been associated with antimicrobial properties exhibited by red currants, black currants, and other Ribes species [ 81 , 100 , 101 , 102 ]. The red currant NPs (Rc-AgNPs), however, showed stronger antimicrobial activity than the aqueous extracts of red currants.…”

Section: Resultsmentioning

confidence: 99%

Sunlight-Mediated Green Synthesis of Silver Nanoparticles Using the Berries of Ribes rubrum (Red Currants): Characterisation and Evaluation of Their Antifungal and Antibacterial Activities

et al. 2022

View full text Add to dashboard Cite

Plants are a treasure trove of several important phytochemicals that are endowed with therapeutic and medicinal properties. Ribes rubrum L. (red currants) are seasonal berries that are widely consumed for their nutritional value and are known for their health benefits. Red currants are a rich source of secondary metabolites such as polyphenols, tocopherols, phenolic acids, ascorbic acid, and flavonoids. In this study, sunlight-mediated synthesis of silver nanoparticles (AgNPs) was successfully accomplished within 9 min after adding the silver nitrate solution to the aqueous extract of red currant. The synthesised AgNPs were characterised with UV–Vis, transmission electron microscopy (TEM), dynamic light scattering (DLS), Fourier transform infrared spectrum (FTIR), and energy-dispersive X-ray spectrum (EDX). The efficacy of aqueous extracts of red currants and AgNPs in controlling the growth of some pathogenic fungi and bacteria was also investigated. The UV–visible (UV–Vis) spectrum displayed an absorption peak at 435 nm, which corresponded to the surface plasmon band. The strong silver signal on the EDX spectrum at 3 keV, authenticated the formation of AgNPs. The several peaks on the FTIR spectrum of the aqueous extract of red currant and the nanoparticles indicated the presence of some important functional groups such as amines, carbonyl compounds, and phenols that are vital in facilitating the process of capping and bioreduction, besides conferring stability to nanoparticles. The TEM microphotographs showed that the nanoparticles were well dispersed, roughly spherical, and the size of the nanoparticles ranged from 8 to 59 nm. The red currant silver nanoparticles were highly potent in inhibiting the growth and proliferation of some fungal and bacterial test isolates, especially Alternaria alternata, Colletotrichum musae, and Trichoderma harzianum. Based on the robust antifungal and antibacterial activity demonstrated in this study, red currant nanoparticles can be investigated as potential replacements for synthetic fungicides and antibiotics.

show abstract

Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

Cited by 38 publications

References 66 publications

Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders

Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

Sunlight-Mediated Green Synthesis of Silver Nanoparticles Using the Berries of Ribes rubrum (Red Currants): Characterisation and Evaluation of Their Antifungal and Antibacterial Activities

Contact Info

Product

Resources

About