Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing

Cunha, Leda Cristina Muzzi; Monteiro, Maria Lúcia Guerra; Costa-Lima, Bruno R.C.; Guedes-Oliveira, J. M.; Alves, Victor Hugo Mota; Almeida, André L. F. de; Tonon, Renata V.; Rosenthal, Amauri; Conté-Júnior, Carlos Adam

doi:10.1016/j.ifset.2018.08.009

Cited by 50 publications

(32 citation statements)

References 90 publications

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“…However, the macromolecular crowding of lipids and proteins with pro-oxidants due to dehydration as well as processing and storage conditions makes the product susceptible to oxidative reactions leading to the deterioration of this matrix [3,4]. In recent years, protein oxidation has become one of the most promising research topics in the food science field [5,6]. High protein oxidation levels are not desirable, as they contribute to the impaired color and texture of dry-cured products [4] and the loss of protein functionality [7].…”

Section: Introductionmentioning

confidence: 99%

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

Rosário

Furtado

Mutz

et al. 2020

Foods

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This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters were formed, indicating that higher water activity (aw) was associated with higher lipid and protein oxidation. However, this fact was associated with softening and low color quality (a*, chroma, and cured color). In a more in-depth exploration, using principal component analysis (PCA) for each cluster separately, connections between protein and lipid oxidation were found in high aw, as demonstrated by their statistical association. In the same way, relationships between high hardness and carbonyl contents were obtained only in high aw. In addition, an overall relationship (p < 0.05) between nondestructive measurements, such as hardness, and destructive methods (malonaldehyde and carbonyl contents) demonstrate that nondestructive techniques can be promising for further studies in the method replacement field. In this study, reasonable explanations of the connections between oxidative damage and quality traits in Socol are provided.

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Section: Introductionmentioning

confidence: 99%

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

Rosário

Furtado

Mutz

et al. 2020

Foods

Self Cite

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“…The extraction conditions tested were microwave powers (400 and 600 W), extraction times (60 and 90 s), solvent types (ethanol and acetic acid), and solvent concentrations (40% and 70%). The extraction method was performed according to Cunha, Monteiro, Costa‐Lima, et al () with slight modifications. For each extraction condition, 5 g of fruit powder was mixed with 25 ml of solvent (40% or 70% ethanol or acetic acid) and microwaved (DGT 100 Plus, Provecto Analítica, São Paulo, Brazil) at 400 W for 60 s, 400 W for 90 s, 600 W for 60 s or 600 W for 90 s. Then, the content was centrifuged (Z360K, Herlme Labortechnik GmbH, Wehingen, Germany) at 3,000× g for 15 min at 4°C, and the supernatant was stored in an amber glass vial.…”

Section: Methodsmentioning

confidence: 99%

Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

Fortunato

Monteiro

Costa-Lima

et al. 2019

J Food Process Preserv

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This study investigated the effect of Brazilian pepper (Schinus terebinthifolius Raddi) extracts obtained by microwave‐assisted extraction on the color and oxidative stability of sardines stored under refrigeration during 9 days. The increase in pH was less pronounced in PC (100 ppm of butylated hydroxytoluene), BPP1 (100 ppm of Brazilian pepper in 70% ethanol), and BPP2 (100 ppm of Brazilian pepper in 70% acetic acid). PC and BPP1 showed the lowest lightness and lipid oxidation, and the highest metmyoglobin reducing activity (MRA) and redness during storage period (p < .05). NC2 (70% acetic acid) behaved inversely to the PC and BPP1, and NC1 (70% ethanol) and BBP2 had similar and intermediate values (p > .05) for lightness, redness, MRA, and lipid oxidation. BPP1 and BPP2 improved the color and oxidative stability of refrigerated sardines, and ethanolic Brazilian pepper extract is a potential alternative to replace synthetic antioxidants. Practical applications Sardine is a popular marine fish species, widely consumed in the world due mainly to high amount of polyunsaturated fatty acids. Nevertheless, sardine is a dark flesh fish species that contains high contents of myoglobin, proteases, and lipid favoring the oxidative processes and limiting the shelf life in retail display. This study investigated the effect of ethanolic and acetic acid extracts of Brazilian pepper on the color and oxidative stability of sardines stored at 4°C for 9 days. Both Brazilian pepper extracts improved the oxidative stability of sardines, and the ethanolic extract demonstrated a potential effect to replace synthetic antioxidants.

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“…Given the presence of bioactive compounds with high antioxidant activity, the characteristics of food products have been improved. Thus, Cunha et al (2018) investigated the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture, and oxidative stability of pork patties. They saw that the microencapsulated extracts together with BHT delayed the protein oxidative processes, which was evidenced in the minimized texture changes throughout the storage.…”

Section: Pitaya (Stenocereus Spp)mentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing

Cited by 50 publications

References 90 publications

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

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