Effect of a membrane permeable metal chelator on iron and hemoglobin-mediated lipid oxidation in washed fish muscle

Kathirvel, Priya; Richards, Mark

doi:10.1016/j.foodres.2012.04.016

Cited by 8 publications

(7 citation statements)

References 21 publications

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“…It should be mentioned here though that not all metal complexes are inactive as pro‐oxidants, why metal chelation alone might be an uncertain index in order to predict the antioxidative capacity of an extract in foods. Kathirvel and Richards recently evaluated the antioxidative capacity of the membrane permeable metal chelator N ′, N ′, N ′, N ′‐tetrakis(2‐pyridylmethyl)‐ethylenediamine (TPEN) in Fe‐enriched washed cod mince and found that it was pro‐oxidative. The authors discussed how oxygen‐rich chelators often yield stable non‐oxidative complexes while the opposite is true for nitrogen‐rich chelators.…”

Section: Discussionmentioning

confidence: 99%

The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

et al. 2015

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The results indicate that the F. vesiculosus extract has a potential as an excellent natural antioxidant against lipid oxidation in fish muscle foods while protein hydrolysates are more promising for fish oil emulsions. The usefulness of in vitro assays to predict the antioxidative properties of new natural ingredients in foods thus depends on the knowledge about the food systems, particularly the main pro-oxidants present.

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Section: Discussionmentioning

confidence: 99%

The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

et al. 2015

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“…This suggests that both LMW molecules, including metals, and HMW molecules, including HPs are required to explain the total lipid oxidation capacity of the press juice. The metal chelator N ′, N ′, N ′, N ′‐tetrakis‐(2‐pyridylmethyl)‐ethylenediamine (TPEN) was shown to facilitate lipid oxidation in washed cod muscle alone and Hb‐mediated lipid oxidation in the washed muscle (Kathirvel & Richards, 2012). This was attributed to the ability of TPEN to activate endogenous metals in the washed muscle which exacerbated lipid oxidation by added Hb.…”

Section: Main Routes For Lipid Oxidation In Muscle Foodmentioning

confidence: 99%

Lipid oxidation and antioxidant delivery systems in muscle food

Richards

Undeland

2022

Comp Rev Food Sci Food Safe

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Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off‐flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross‐processing with nonmuscle antioxidant‐containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant‐containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.

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“…Ramos et al (2012) stated that the muscles of increased activity are the possessors of higher iron levels. It can be inferred that the richest muscles in myoglobin (thigh meat) are more susceptible to lipid oxidation (Kathirvel and Richards, 2012). Besides having a different kind of muscle, the thigh meat is also richer in lipids than the breast meat.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase

et al. 2018

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This work aimed to investigate the antioxidant capacity of the guava agroindustrial waste as a functional additive in broiler feed to improve the performance and meat quality of boilers. The experiment was conducted in a completely randomized design, consisting of four treatments and six replicates with 12 birds. Treatments included different levels of guava byproduct in the feed: 0, 0.5, 1.0, and 1.5%. We evaluated the performance of broilers at 7 and 21 days old. At 21 days old, two birds from each experimental unit were euthanized for intestine histologic evaluation (duodenum, jejunum, and ileum) and breast and deboned thigh samples were collected for analyzes of pH, colorimetry (L*, a*, and b*), and thiobarbituric reactive substances (TBARS). The use of guava byproduct in the diet at 7 days old did not affect feed intake and feed conversion of the birds. However, the body weight and weight gain increased linearly with the inclusion of the byproduct. At 21 days old, the guava byproduct did not depress the performance of birds. There was no effect of treatments on villus height, crypt depth, and villus:crypt ratio of the duodenum and jejunum of the birds. The inclusion of guava byproduct resulted in lower crypt depth and linear increase in villus:crypt ratio of the ileum. There was no significant difference in pH and colorimetry of the breast and thigh. With increasing inclusion of byproduct, TBARS value was reduced to 0.72%, indicating greater lipid stability in thigh meat in this inclusion amount. Guava byproduct can be used as an alternative antioxidant additive in broiler feed because it does not depress the productive performance and improves thigh meat quality of boilers.

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Effect of a membrane permeable metal chelator on iron and hemoglobin-mediated lipid oxidation in washed fish muscle

Cited by 8 publications

References 21 publications

The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

Lipid oxidation and antioxidant delivery systems in muscle food

Antioxidant effect of the guava byproduct in the diet of broilers in the starter phase

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