Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products

Rodrigues, Ângela Souza; Kubota, Ernesto Hashime; Silva, Camila Giacomelli da; Alves, Jamila dos Santos; Hautrive, Tiffany Prokopp; Rodrigues, Geangela Souza; Campagnol, Paulo Cezar Bastianello

doi:10.1016/j.meatsci.2019.107991

Cited by 43 publications

(20 citation statements)

References 19 publications

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“…It is evident that hemp additives slightly, although in most cases significantly, increased a meat product's pH after grilling and during the whole period of storage, while SG has no effects on this characteristic. A significantly higher value of pH of burgers with hemp seed additives may be due to the addition of a small amount of buffer-type compounds present in hemp [36][37][38]. It is highly unlikely that the fluctuations in pH values within the measured range have any noticeable changes on the other quality characteristics of meat products.…”

Section: Changes Of Ph and Water Activity (A W ) During Storage Of Pork Pattiesmentioning

confidence: 99%

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

Kerner

Jõudu

Tänavots

et al. 2021

Foods

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There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.

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Section: Changes Of Ph and Water Activity (A W ) During Storage Of Pork Pattiesmentioning

confidence: 99%

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

Kerner

Jõudu

Tänavots

et al. 2021

Foods

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“…The addition of vegetable extracts in meat products can affect their colour features [18]. Any changes of this parameter are linked to consumer acceptability [68].…”

Section: Colour Analysismentioning

confidence: 99%

“…Winery waste and by-products (grape seed, grape pomace) have been used in processed meat product formulations to enhance oxidative stability during both ripening and storage periods [15,16]. Other interesting outcomes in the control of protein and lipid oxidation were reported using, respectively, beer residue extract and banana inflorescences [17,18]. Among olive byproducts, even the olive leaves have been proposed for food preservation thanks to the abundant bioactive molecules with antioxidant and antimicrobial activities [19,20].…”

Section: Introductionmentioning

confidence: 99%

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Difonzo

Totaro

Caponio

et al. 2022

Foods

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Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.

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“…Plant extracts cause various changes in the product's chemistry, which affect the sensory scores of the product [58]. Table 3 shows the mean sensory characteristics of the yoghurt samples based on the acceptability of each group; there was a difference in mean scores of appearance, texture, acidity and flavour among the four formulae: T0C0, T1C1, T2C2 and T3C3.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Extended Storage of Yoghurt by Using Water Extract of Coriander Seeds

Jameel¹,

Mohammed²

2020

JFNR

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The objective of this study was to evaluate the effects of coriander seed extract on the chemical and sensory properties of yoghurt during storage. Coriander seed extract was incorporated in yoghurt at different concentrations, 18 mg/ml (T1C1), 36 mg/ml (T2C2), and 54 mg/ml (T3C3), while a sample without extract (T0C0) was used as a control. Samples were stored at 4°C and were assessed every seven days. The values of lactose, fat, pH, protein, tyrosine, acid degree value, acid value, free fatty acid, and sensory properties for all samples containing extract give higher scores than those of yoghurt without extract. Chemical and sensory evaluations of the yoghurt without plant extract revealed a significant degradation beyond days 28 of storage due to high acidity, and an unpleasant flavour. By contrast, the concentrations of 18, 36 and 54 mg/ml, were shown to have remarkable preservation activity in yoghurt at 42 days. The formulation T3C3, fortified with coriander seed extract at 54 mg/ml, had the highest value in preserving the chemical properties of yoghurt after 42 days, compared with formulas T1C1 and T2C2, which contained 18 mg/ml and 36 mg/ml respectively. Results suggest that coriander extract can be added to dairy products as a natural food preservative, to improve stability during storage.

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Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products

Cited by 43 publications

References 19 publications

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Extended Storage of Yoghurt by Using Water Extract of Coriander Seeds

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