Dragon fruit (Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

“…The textural properties of cooked meat products containing plant materials are related to the gelation of the myofibrillar proteins from the meat [50], as well as the biopolymer networks formed by the dietary fibers from the plants [47]. The addition of dietary fiber may have influenced the gelation of the meat proteins, thereby decreasing the gel strength and leading to a softer texture [14,15,47].…”

“…There is a growing interest in the application of plant-based waste materials as functional food ingredients in meat products, as they are a rich source of dietary fiber and several other bioactive compounds like vitamins, minerals, and polyphenols [9][10][11][12]. These dietary fibers, in combination with phenolic compounds, form antioxidant dietary fibers (ADFs) [13,14] which can be used as dietary supplements to improve gastrointestinal health, or as technical ingredients to inhibit lipid oxidation in foods, thereby extending their shelf-life [15,16]. As far as enoki mushrooms are concerned, its extract is reported to have strong antioxidant potential, with a high 2, 2-dipheny-1-picrylhydrazyl (DPPH) radical scavenging activity and metal chelating ability.…”

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

“…Colour is considered as one of the most important meat quality attributes that not only indicates the freshness and quality, but also influences the consumers’ acceptance and rejection of a product [ 4 , 24 ]. According to Hunt and Kropf [ 149 ], various factors such as physical characteristics, chemical state of pigments, storage environment and temperature, and presence of nonmeat components play a vital role in the variation of colour attributes of muscle foods.…”

“…Sensory attributes such as appearance and colour, texture, juiciness, and flavour are often considered as critical subsets to judge their quality and acceptability, influencing the consumers’ preference and willingness to purchase food products [ 4 , 24 ]. As reported by different workers, components derived from pomegranate by-products exert positive effects on different sensory properties of muscle foods.…”

“…However, in recent times, natural preservatives extracted from various agrifood wastes are being explored by food processors that not only contain antimicrobials and antioxidants but also are abundant, cheap and environment friendly. In addition, many plant parts (fruits, roots, bark, leaves) and their coproducts are also reported to provide a rich source of natural bioactive compounds (polyphenolic, dietary fibre and flavonoids) that not only play a vital role in inhibiting oxidative changes (antioxidants) but also help in suppressing microbial growth (antimicrobial), thereby preventing several diseases [ 23 , 24 ]. Again, consumers worldwide also prefer these natural preservatives, which are considered as safe and exert positive health effects over synthetic chemicals that have toxicity and health risks [ 5 , 25 , 26 ].…”