Effect of Moringa oleifera leaf extract on the physicochemical properties of modified atmosphere packaged raw beef

Shah, Manzoor Ahmad; Bosco, Sowriappan John Don; Mir, Shabir Ahmad

doi:10.1016/j.fpsl.2014.10.001

Cited by 63 publications

(55 citation statements)

References 42 publications

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“…The results of the proximate composition indicated that MLP had a high protein content (293.7 g/kg) with considerable amounts of crude fiber (94.2 g/kg), ash (87.5 g/kg), moisture (82.8 g/ kg), fat (70.0 g/kg), total phenolics (2010.3 mg GAE/kg), and flavonoids (48.0 mg CE/kg). These findings are slightly different from those reported previously for moringa leaves of different origin (Das, Rajkumar, Verma, & Swarup, 2012;Moyo, Masika, Hugo, & Muchenje, 2011;Shah et al, 2015). Although the observed differences in chemical composition of moringa leaves between these studies are minor, they could be attributed to the variation in the environmental conditions, mainly temperature and soil fertility, agronomic practices such as irrigation, fertilization, harvest, and postharvest and extraction conditions (methods and solvents) and the maturity stage of moringa leaves.…”

Section: Chemical Composition and Antimicrobial Activity Of Mlpcontrasting

confidence: 93%

“…Reduction of peroxide values may be due to inhibition of lipid peroxidation by MLP, which contains polyphenols and flavonoids, which have antioxidant effects (Jayawardana et al, 2015). Similarly, several reports revealed that incorporation of moringa leaf and seed extracts in meat products significantly inhibited lipid oxidation (Al-Juhaimi et al, 2016a;Das et al, 2012;Muthukumar et al, 2014;Shah et al, 2015). From the results of the present study, total phenols and flavonoids of MLP have antioxidant activity, which could have led to the observed peroxide value reduction of chicken patties during the storage period.…”

Section: Effect Of Mlp On Ph and Peroxide Values Of Chicken Pattiessupporting

confidence: 71%

“…Moreover, Karabacak and Bozkurt (2008) and Wenjiao, Yunchuan, Junxiu, and Yongkui (2014) reported a decrease in the pH value during a storage time of Turkish dry fermented sausage and tea polyphenoltreated sausage, respectively. In contrast, other reports indicated increases in the pH of meat products containing moringa leaf and seed extracts (Al-Juhaimi et al, 2016a;Muthukumar, Naveena, Vaithiyanathan, Sen, & Sureshkumar, 2014;Shah et al, 2015) and garlic powder (Bali et al, 2011). However, low pH value due to the lactic acid formation is an active character in patty manufacture because it might contribute to the increase in the shelf life due to inhibition of microbial growth at low pH (Østerlie & Lerfall, 2005).…”

Section: Effect Of Mlp On Ph and Peroxide Values Of Chicken Pattiesmentioning

confidence: 97%

“…Thus, these constituents might be responsible for low total plate count in MLP-containing chicken patties. Similarly, incorporation of moringa leaf extracts was reported to reduce the total plate count during the storage of various meat products (Falowo et al, 2016;Najeeb et al, 2015;Shah et al, 2015). In addition, Jayawardana et al (2015) reported that the total plate count of chicken sausages formulated with 0.5%, 0.75%, and 1% moringa leaves was significantly lower than that of the control during the storage period.…”

Section: Effect Of Mlp On Microbial Load Of Chicken Pattymentioning

confidence: 98%

“…One such plant with a potential to be used as a source of natural antioxidants and antimicrobials is Moringa (Moringa oleifera). The leaves and seeds of this plant have important medicinal properties that include antioxidant, antibacterial, and antifungal activities (Bukar, Uba, & Oyeyi, 2010) and have been assessed as natural preservative for various meat products (Al-Juhaimi, Ghafoor, Hawashin, Alsawmahi, & Babiker, 2016a;Falowo, Muchenje, Hugo, & Charimba, 2016;Jayawardana et al, 2015;Najeeb, Mandal, & Pal, 2015;Shah, Bosco, & Mir, 2015). However, the application of Moringa oleifera leaves as a natural preservative in chicken patties has not been adequately studied.…”

Section: Introductionmentioning

confidence: 99%

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Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.Características microbianas y oxidativas de la hamburguesa de pollo refrigerada con moringa en polvo (Moringa oleifera) RESUMENEste estudio investigó el efecto de diferentes niveles de Moringa oleifera en polvo (MLP) en las características fisicoquímicas, microbiológicas y sensoriales de hamburguesas de pollo durante su almacenamiento en frío. En los extractos de MLP, el extracto de metanol exhibió contenidos de flavonoides y total fenólico de 48,0 mg/kg y 2010,3 mg/kg, respectivamente. El extracto acuoso de MLP mostró niveles altos (16,7 mm) y medianos (8,7 mm) de actividad antimicrobiana (zonas de inhibición) frente a Escherichia coli y Staphylococcus aureus, respectivamente. En las hamburguesas de pollo, el pH, el índice de peróxido (PV), las propiedades sensoriales y las características microbiológicas se vieron todos afectados (P ≤ 0,05) por la incorporación de MLP en la fórmula de la hamburguesa. El PV y los recuentos bacterianos disminuyeron (P ≤ 0,05) con el aumento de la concentración de MLP, sin embargo, sus valores aumentaron (P ≤ 0,05) con el progreso del periodo de almacenamiento. El nivel moderado (50 g/kg) de MLP fue favorable (P ≤ 0,05) para retardar la peroxidación lipídica e inhibir el crecimiento microbiano sin afectar la calidad sensorial de las hamburguesas de pollo almacenadas. ARTICLE HISTORY

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Section: Chemical Composition and Antimicrobial Activity Of Mlpcontrasting

confidence: 93%

Section: Effect Of Mlp On Ph and Peroxide Values Of Chicken Pattiessupporting

confidence: 71%

Section: Effect Of Mlp On Ph and Peroxide Values Of Chicken Pattiesmentioning

confidence: 97%

Section: Effect Of Mlp On Microbial Load Of Chicken Pattymentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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The correlation among residual nitrites, biogenic amines, N‐nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract‐treated sausage during storage

Abedi,

Tavakoli,

Zamanizadeh

et al. 2023

Food Science & Nutrition

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The aim of this study was to investigate the relation between residual α‐ and β‐punicalagin in Punica granatum L.; PPE and rosmarinic acid, carnosol, and carnosic acid in Salvia eremophila (SE) with residual nitrites, biogenic amines (cadaverine, putrescine, and histamine), N‐nitrosodimethylamine (NDMA), microbial counts, lipid oxidation indices, and color values in extract‐treated sausage over 14 days of storage. Sausage containing SE + nitrite 60 ppm (SSN) showed minimum levels of the residual nitrites (13.14 mg/kg), NDMA (0.74 ± 0.05 μg/kg), and biogenic amine (histamine, 1.8 mg/kg; cadaverine, 3.7 mg/kg; and putrescine, 4.3 mg/kg) due to retarded degradation rate of 285.84–216.44 mg/kg; rosmarinic acid, 41.62–33.16 mg/kg; carnosol, and 88.70–76.73 mg/kg; carnosic acid over storage time. The first‐order kinetic model fitted well for the degradation of rosmarinic acid and carnosol acid in SSN sample. TBA value remained below the threshold limit (0.32 mg kg−1) through 14 days for SSN. Second‐order and zero‐order reaction models had the best agreement with sausages' PV and TBA values, respectively. After 2 weeks of storage, E. coli and Cl. perfringens counts in the SN120 (sausage containing 120 ppm nitrite) and SSN were significantly lower than the other samples (p < .05), with the values 2.1 and 1.5 log cfu/g for SN120 and 2.2 and 1.6 log cfu/g for SSN formulation. Conversely, oxidation indices, residual nitrites, NDMA, and biogenic amine increased in sausage samples containing PPE extracts (SPN) owing to total degradation of α‐ and β‐punicalagin during storage. The results indicated that SE can be used as potential co‐preservative by reducing the levels of required nitrite in food industry.

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Medicinal utilization and nutritional properties of drumstick (Moringa oleifera)—A comprehensive review

Zarina,

Wani,

Rawat

et al. 2024

Food Science & Nutrition

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The tropical and subtropical regions of the world support the growth of the Indian plant Moringa oleifera. It usually goes by the name drumstick tree or horseradish tree and thrives in warm climates. The leaves of the M. oleifera tree are now frequently used as nutrients and nutraceuticals due to their availability of various minerals. While having only very minor antinutritional effects, the leaves are abundant in many beneficial compounds. A recent review of the bioactive components and activity of moringa leaves has focused on both in vivo and in vitro studies. Drumstick leaves have antidiabetic qualities, anti‐inflammatory, anticancer, and antibacterial qualities among other health benefits. Phytochemicals, in addition to minerals and vitamins, are abundant in this vegetable. The majority of these effects, according to a review in the literature, are mostly brought on by the presence of carotenoids, glucosinolates, and phytochemicals. As a value‐added component in the production of wholesome meals, moringa is becoming more popular. Despite extensive research into locating and quantifying these advantageous elements in drumstick leaves, bioavailability and bioaccessibility studies were carried out. Beneficial photochemicals are absorbed and digested through incredibly intricate processes that involve several physicochemical and physiological interactions. Therefore, the biological impact of food may be attributed to its various metabolites that can access particular areas of action rather than its original substances. This body of literature offers the most recent findings in scientific research on the bioavailability, health advantages, nutritional profiles, and bioactive activities of moringa leaves as they relate to their use in a range of food products. Drumsticks are frequently used as a food element that promotes health because of their potent protection against a variety of ailments and the presence of environmental pollutants.

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Effect of Moringa oleifera leaf extract on the physicochemical properties of modified atmosphere packaged raw beef

Cited by 63 publications

References 42 publications

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

The correlation among residual nitrites, biogenic amines, N‐nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract‐treated sausage during storage

Medicinal utilization and nutritional properties of drumstick (Moringa oleifera)—A comprehensive review

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