Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat

Alexandre, Ana Cláudia Silveira; Albergaria, Francielly Corrêa; Silva, Lara Maria dos Santos Ferraz e; Fernandes, Lucas; Gomes, Maria Emília de Sousa; Pimenta, Carlos José

doi:10.1016/j.lwt.2021.112679

Cited by 20 publications

(18 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Adding antioxidants to meat products does not always have the desired effect. Green tea extracts and propolis extracts, known for their antioxidant activities, were not able to inhibit the lipid oxidation process when added to ground beef, and in some cases, depending on the concentration used, they presented pro-oxidant effects [ 38 , 39 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

et al. 2021

View full text Add to dashboard Cite

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.

show abstract

Section: Discussionmentioning

confidence: 99%

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Recent studies in animal models now confirm the toxicity of these synthetic phenolic antioxidants. Notably, these compounds can bioaccumulate [ 5 , 6 , 7 , 8 , 9 ]. Researchers at the University of California uncovered 109 new compounds through the suspicious screening of about 3500 industrial chemicals in thirty paired maternal and cord serum samples.…”

Section: Introductionmentioning

confidence: 99%

“…The current research interest is on the observed bactericidal, viricidal, fungicidal, antiparasitic, insecticidal, therapeutic, and aesthetic effects of essential oils. The application of essential oils in foods to extend shelf life is mostly based on their antioxidant and antimicrobial properties [ 8 , 11 ]. Although essential oils are fascinating alternatives to chemical preservatives, their usage is constrained by their high volatility, potent odour, and diverse compositions.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Antioxidant Properties of Carvacrol as a Prospective Replacement for Crude Essential Oils and Synthetic Antioxidants in Food Storage

et al. 2023

View full text Add to dashboard Cite

The phenolic structural analogues of synthetic antioxidants such as butylated hydroxytoluene (BHT) in essential oils have been reported to exhibit antioxidant properties. Additionally, their lipophilicity makes them suitable for use in lipid-rich foods. This study evaluated the antioxidant capacity of carvacrol, a monoterpenoid antioxidant compound in the Monodora myristica (Gaertn.) seed essential oil, compared to the seed essential oil and BHT. In vitro studies (ferric reducing antioxidant power (FRAP), metal chelating activity (MCA), and nitric oxide scavenging activity (NOSA)) were conducted to ascertain if the antioxidant capacity of carvacrol was comparable to that of the seed essential oil. The potential binding affinity and molecular interactions between carvacrol and lipoxygenase (LOX) and its homologous model were investigated in silico. The molecular docking was performed using Autodock Vina, and the best poses were subjected to molecular dynamics simulation. The IC50 for MCA and NOSA were: carvacrol 50.29 µL/mL, seed essential oil (SEO) 71.06 µL/mL; and carvacrol 127.61 µL/mL, SEO 165.18 µL/mL, respectively. The LOX model was Ramachandran favoured (97.75%) and the overall quality factor in the ERRAT plot was 95.392. The results of the molecular docking and molecular dynamics simulations revealed that lipoxygenase has a higher affinity (−22.79 kcal/mol) for carvacrol compared to BHT. In the LOX–BHT and LOX–carvacrol complexes, the root-mean-square deviation (RMSD), root-mean-square fluctuation (RMSF), and the radius of gyration (RoG) were not significantly different, indicating similar molecular interactions. The results obtained from this study suggest that carvacrol exhibits an antioxidant capacity that may be explored as an alternative for crude essential oils and synthetic compounds during the storage of lipid-rich foods.

show abstract

“…), its resistance to disease and stress, and its ability to spawn in captivity have led it to be recommended by the Food and Agriculture Organization (FAO) for the human diet 2‐4 . Tilapia farming has shown constant growth in recent decades, with a global production of 383 654 tons in 2000, 5 714 901 tons in 2017, and an output of up to 7.3 million tons expected by 2030 5,6 . Tilapia fish are cultivated and produced in many countries, with China, Indonesia, Egypt, the Philippines, and Bangladesh as the primary producers worldwide 3 .…”

Section: Introductionmentioning

confidence: 99%

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Coronado‐Vázquez,

Grajales‐Lagunes,

Rosales‐Mendoza

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundTilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions () of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions ().ResultsThe glass transition temperature curve () and characteristic parameters of maximal freeze concentration (, , ) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of −22 °C, −15 °C, and −10 °C (P < 0.05) for long‐term preservation were defined for tilapia fillets produced with of 0, 0.4, and 0.8.ConclusionMaltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of −18 °C. © 2023 Society of Chemical Industry.

show abstract

Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat

Cited by 20 publications

References 38 publications

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

Evaluation of the Antioxidant Properties of Carvacrol as a Prospective Replacement for Crude Essential Oils and Synthetic Antioxidants in Food Storage

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Contact Info

Product

Resources

About