Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

Akcan, Tolga; Estévez, Mario; Serdaroğlu, Meltem

doi:10.1016/j.lwt.2016.11.051

Cited by 101 publications

(61 citation statements)

References 48 publications

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“…The peroxide value (PV) is an indicator of initially formed hydroperoxides in a product due to lipid oxidation (Akcan, Estévez, & Serdaroğlu, ; Estévez, ; Teets & Were, ) which are highly reactive and tend to propagate fat and protein oxidation. During experimentation, the PV escalated appreciably (Figure a).…”

Section: Resultsmentioning

confidence: 99%

Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature

Umaraw

Chauhan

Mendiratta

et al. 2020

J Food Process Preserv

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Natural herbs incorporated novel meat breads were studied for their shelf life analysis. Novel meat breads were formulated by fortifying whole wheat breads with protein (30% spent hen chicken meat), fiber (10% amaranth flour) and were flavored with culinary herbs, 0.5% oregano and 0.5% bay separately. These breads were stored at ambient temperature (27 ± 1 °C) for 9 days. Storage stability was analyzed in terms of various parameters such as pH, aw, oxidation parameters (PV, TBARS, free fatty acids, DPPH), microbiological estimation such as SPC, Coliforms, Yeast and mold count, Color analysis and sensorial profile. The outcome of present study was that the shelf life of novel protein and fiber fortified bread can be increased by incorporation of natural herbs viz. bay and oregano. Practical applications Bread is a staple food item which is consumed worldwide and its consumption among snack food items ranks highest. Bread is cereal‐based snack product but deficient in good quality protein therefore addition of high quality animal protein would enhance its quality attributes, which is essential for healthy life. The practical implication of the study is that natural herbs (bay and oregano) can be efficiently used to enhance the quality and safety of novel meat breads stored at ambient temperature under aerobic packaging condition.

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Section: Resultsmentioning

confidence: 99%

Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature

Umaraw

Chauhan

Mendiratta

et al. 2020

J Food Process Preserv

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show abstract

“…The application of biomolecules with antimicrobial and antioxidant properties for the development of edible films for preservation and shelf life extension of pre-cooked muscle foods is an innovative but poorly explored area and more extensive research is required to increase our understanding (Akcan et al, 2017;Kalem, Bhat, Kumar, Noor, et al, 2018). Polyphenol-rich plant extracts, such as T. cordifolia, are recognized as potent additives for production of bioactive edible films to retard the changes associated with microbial spoilage and lipid oxidation (Kalem, Bhat, Kumar, & Jayawardena, 2018).…”

Section: )mentioning

confidence: 99%

“…Several plant‐based natural antioxidants have been studied and are well accepted as functional ingredients for developing active packaging (Daudt et al, ; Pineros‐Hernandez, Medina‐Jaramillo, Lopez‐Cordoba, & Goyanes, ). Recently, several novel plant‐based ingredients with antioxidant and antimicrobial properties, such as S. officinalis (Akcan, Estevez, & Serdaroglu, ), Brazilian pine seeds (Daudt et al, ), A. racemosus (Noor et al, ), T. arjuna (Kalem, Bhat, Kumar, Noor, et al, ) and curcumin (Musso, Salgado, & Mauri, ), have been studied for development of edible films and coatings. Although, several biopolymer‐based edible films have been developed by using novel plant extracts and molecules as active ingredients, no information is available in the literature, to the best of our knowledge, about the use of Tinospora cordifolia as a bioactive ingredient in edible and biodegradable films.…”

Section: Introductionmentioning

confidence: 99%

Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

Kalem

Bhat

Kumar

et al. 2018

J Food Process Preserv

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The aim of the study was to develop a novel bioactive calcium alginate edible film for meat products based on the antioxidant and antimicrobial properties of Tinospora cordifolia, a newly proposed bioactive ingredient. Goat meat sausages were utilized as a model system to analyse the efficacy of the developed films with different concentration of T. cordifolia viz. 0.0% (T1), 0.50% (T2), and 1.0% (T3) along with a control (without edible film). Significant (p < 0.05) lower values were observed for thiobarbituric acid reacting substances (mg malonaldehyde/kg), microbial counts (total plate, psychrophilic, and yeast and mould) and free fatty acid (% oleic acid) for the products packaged in T. cordifolia containing edible films. Significant (p < 0.05) impact of T. cordifolia was also observed on the sensory scores of the products. The results suggest a strong bioactive potential of T. cordifolia as an ingredient for development of bioactive and biodegradable edible films for muscle foods. Practical applications The present study demonstrated the potential of T. cordifolia as a novel bioactive ingredient for the production of edible films with strong antimicrobial and antioxidant properties for effective retardation of lipid oxidative changes and other changes associated with storage of meat products. The application of these films on the surface of the meat products could help in improving the storage quality and microbial stability without impairing their sensorial quality. This study reports for the first time the use of T. cordifolia as a novel additive for the development of bioactive edible and biodegradable films.

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“…Ku et al (2008) menyatakan bahwa edible film dari Gelidium corneum yang ditambah catechin mampu menghambat pertumbuhan E. coli dan L. monocytogenes serta oksidasi lemak sosis selama 12 hari pada penyimpanan dingin. Akcan et al (2017), menggunakan whey protein dengan penambahan ekstrak komponen bioaktif dari tumbuhan Laurus nobilis L. dan Salvia officinalis sebagai edible film mampu menghambat oksidasi produk meatball selama 60 hari pada penyimpanan dingin.…”

Section: Pendahuluanunclassified

Charactheristic of Lindur Fruit Starch and the Application as Edible Film

2018

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AbstrakBuah Bruguiera gymnorhyza berpotensi sebagai bahan baku pembuatan edible film, karena banyak ditemukan di alam dan memiliki kandungan amilosa dan amilopektin yang cukup tinggi (31,56% dan 26,17%). Penelitian ini bertujuan menentukan sifat fisik dan kimia pati buah B. gymnorrhiza serta menentukan sifat fisik edible film yang dihasilkan dengan penambahan gliserol sebagai plasticizer, biopolimer berupa karagenan dan pektin. Pembuatan edible film menggunakan pati komersil dan pati B. gymnorrhiza dari Halmahera Utara. Metode yang dilakukan meliputi karakterisasi tepung pati baik secara mikroskopik dan komposisi kimia, proses pembuatan edible film dengan komposisi kombinasi bahan pati 4%, karagenan 0,4%, 0,5%, 0,6%, pektin 0,4%, 0,5%, 0,6%, gliserol 1%, selanjutnya karakterisasi sifat mekanik dan mikroskopik edible film. Charactheristic of Lindur Fruit Starch and the Application as Edible FilmAbstract Bruguiera gymnorhiza fruit has potential as raw material for edible film production, because its availability in nature is quite abundant and has a quite high amylose and amylopectin content (31.56% and 26.17%, respectively). The purpose of this study were to determined the physic and chemical characters of B. gymnorrhiza fruit starch and to determined the physic characters of edible film added by glycerol as plasticizer and biopolymers (carrageenan and pectin). The edible film production was conducted by using commercial starch of B. gymnorrhiza fruit and B. gymnorrhiza fruit starch from North Halmahera. The first stage of this study was characterized of lindur starch by microscopic and chemical composition. The second stage is preparation of edible film contained by 4% starch, 0.4%, 0.5%, 0.6% carrageenan, 0.4%, 0.5%, 0.6% pectin, 1% glycerol, subsequently the edible film was characterized by microscopic and mechanic properties. The results showed that the thickness value of edible film ranged between 0.11-0.125 mm, the tensile strength value around 1.469-3.132 Kgf/cm 2 , percent of elongation around 8.38-19.6%, and water vapor transmission rate ranged around 0.0145-0.01775 g/s.m 2 .

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Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

Cited by 101 publications

References 48 publications

Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature

Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature

Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

Charactheristic of Lindur Fruit Starch and the Application as Edible Film

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