Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

Bariya, A.R.; Patel, Ajay; Gamit, V.V.; Bhedi, K.R.; Parmar, R.B.

doi:10.20546/ijcmas.2018.707.385

Cited by 5 publications

(3 citation statements)

References 28 publications

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“…Similarly, it was reported that the supplementation of E. officinalis fruit powder significantly reduced the concentrations of TBARS in restructured buffalo meat steaks as compared to controls (Giriprasad et al, 2015). Bariya et al (2018) observed similar results in goat meat patties supplemented with E. officinalis fruit and seed coat extracts. Moreover, the shelf life of the supplemented samples was prolonged, being able to be kept up to 21 days under vacuum packed refrigerated conditions.…”

Section: Antioxidant Activity and Lipid Oxidation Analysis Of Pork Me...supporting

confidence: 68%

Effect of Emblica officinalis fruit extracts on the storage quality of pork meatballs under refrigerated storage

Prasajak,

Surisura,

Aunsanthia

et al. 2023

IFRJ

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The present work aimed to evaluate the effects of the supplementation of E. officinalis fruit extracts on the biochemical properties, antioxidant capacities, antimicrobial activities, and sensory attributes of pork meatballs under refrigerated storage at 4°C for 18 days. The meatball samples were divided into eight formulations including control, 0.02% butylated hydroxytoluene (BHT), 0.2% distilled water and ethanolic extracts, 0.4% distilled water and ethanolic extracts, and 0.8% distilled water and ethanolic extracts. Aqueous fruit extract exhibited higher antioxidant activity ranging from 34.30 to 75.59%, with IC50 9.74 μg/mL as compared to the other extracts. These findings were in accordance with the highest total phenolic (1,550.22 mg GAE/g extract) and flavonoid (19.35 mg CE/g extract) contents of distilled water crude extract, followed by methanolic extract, ethanolic extract, and acetonic extract, respectively. The meatballs supplemented with both ethanolic and aqueous extracts showed higher antioxidant activity than control and BHT samples, particularly at the highest concentration of 0.8%. Similarly, the lowest TBARS values were observed in the samples with 0.8% ethanolic extracts ranging from 0.08 - 0.45 mg MDA/kg of sample. In contrast, the meatballs supplemented with aqueous extracts yielded the lowest microbial counts of 1.94 - 4.90 log CFU/g in comparison with the samples supplemented with ethanolic extracts. This was in agreement with the lowest MIC and MBC values of aqueous crude extracts (3.98 mg/mL) against all the tested foodborne pathogens. Based on sensory analysis, supplementing the pork meatballs with either ethanolic or aqueous extracts resulted in decreased sensory attributes in a concentration-dependent manner. E. officinalis fruit extracts could have an impact on unpleasant sensory characteristics in the meatballs with increasing levels of supplementation.

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Section: Antioxidant Activity and Lipid Oxidation Analysis Of Pork Me...supporting

confidence: 68%

Effect of Emblica officinalis fruit extracts on the storage quality of pork meatballs under refrigerated storage

Prasajak,

Surisura,

Aunsanthia

et al. 2023

IFRJ

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“…Freeze‐dried amla fruit used in development of pan bread enhanced its total phenolic content, antioxidant capacity, and vitamin C content with increased consumer acceptability (Alkandari et al, 2019). Incorporation of amla fruit and seed coat extract as a natural antioxidant enhanced the shelf life of beef patties (Bariya et al, 2018).…”

Section: Utilization Of Amla In Functional Foodsmentioning

confidence: 99%

Insight about the biochemical composition, postharvest processing, therapeutic potential of Indian gooseberry (amla), and its utilization in development of functional foods—A comprehensive review

Muzaffar

Sofi

Makroo

et al. 2022

Journal of Food Biochemistry

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Indian gooseberry/Amla (Emblica officinalis Gaertn. syn. Phyllanthus emblica L) has an amazing nutritional profile and is a reservoir of biologically active compounds which have potential health benefits and are regarded as a remedy for lethal diseases. The unique features of amla, conferred by their bioactive components, have extended future prospects about their usage for useful effects on human nutrition and health globally. With the rapidly growing popularity of this unique therapeutic fruit, it is important to have comprehensive knowledge of this fruit. The current review article presents the nutritional profile, bioactive components, antioxidant and antimicrobial properties, and postharvest processing of amla fruit. Moreover, studies related to therapeutic properties of amla and its utilization in development of functional foods have been presented in this review. E. officinalis is a promising source of bioactive compounds which showed varied potential in the management of a number of human ailments which has been proven through various studies. Therefore, amla should be taken in the regular diet, thereby utilizing its potential health benefits. Practical applicationsAmla (Indian gooseberry), as source of natural bioactive compounds, has a great potential application in improving the status of human nutrition and health. The utilization of amla extract has various biological effects, like antimicrobial, antioxidant, gastroprotective, anticancer, hepatoprotective, cardioprotective, radioprotective, anti-inflammatory, antidiabetic, neuroprotective, and immunomodulatory effect, owing to its bioactive components. The use of amla extract has recently increased in food, pharmaceutical, and cosmetic products to replace synthetic antioxidants which have inherent harmful health effects. The review report will provide information on bioactive components, therapeutic properties, utilization of amla in the development of future functional foods, and postharvest processing of amla, which will provide critical information to researchers all over the world.

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“…Its fruits and seeds powder are used as ingredients in many foods for promotion of healthiness and longevity ( Table 1 ) [ 50 ]; their main bioactive compounds include gallic acid, ellagic acid, quercetin, and kaempferol. Bariya and co-workers [ 51 ] investigated the antioxidant potential of Amla fruit and seed coat in goat patties. A basal recipe of minced goat meat was prepared and then mixed, separately, with Alma fruit and seed coat extracts.…”

Section: Application Of Polyphenolic-rich Plants In Meat Systemmentioning

confidence: 99%

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

et al. 2021

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Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.

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Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

Cited by 5 publications

References 28 publications

Effect of Emblica officinalis fruit extracts on the storage quality of pork meatballs under refrigerated storage

Effect of Emblica officinalis fruit extracts on the storage quality of pork meatballs under refrigerated storage

Insight about the biochemical composition, postharvest processing, therapeutic potential of Indian gooseberry (amla), and its utilization in development of functional foods—A comprehensive review

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

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