Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

Yim, Dong-Gyun; Seo, Jin-Kyu; Yum, Hyeon-Woong; Zahid, Ashrafuzzaman; Park, Jun-Young; Parvin, Rashida; Go, Jonghyun; Jin, Sang-Keun; Koo, Ok Kyung; Yang, Han-Sul

doi:10.1016/j.lwt.2019.06.002

Cited by 20 publications

(10 citation statements)

References 24 publications

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“…Abdelmaguid et al [ 14 ] observed similar results and cleared that treating rabbit meat with olive leaf extract could extend the shelf life of cold-stored rabbit meat up to nine days. Therefore, many researchers confirmed these findings and applied different natural antioxidant sources to reduce lipid oxidation in cooked meats during cold storage [ 34 , 35 ].…”

Section: Discussionmentioning

confidence: 96%

Bioactive Compound, Antioxidant, and Radical Scavenging Activity of Some Plant Aqueous Extracts for Enhancing Shelf Life of Cold-Stored Rabbit Meat

et al. 2022

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The potential radical scavenging, antioxidant activities (DPPH and ABTS) and bioactive constituents of several plant aqueous extracts (Curcuma longa, CL; Myristica fragrans, MF; Zingiber officinale, ZO; Cymbopogon citratus, CC and Thymus vulgaris, TV as well as their mixture) were investigated. The effect of these extracts on quality aspects (sensory characteristic, color traits, and Thiobarbituric acid) of rabbit meat during a 16-day cold (4 ± 2 °C) storage were investigated. Total phenolics and flavonoid contents of all extracts ranged from 13.27 ± 0.57 to 25.23 ± 0.49 mg GAE/g and 6.57 ± 0.22 to 13.24 ± 0.19 mg quercetin/g, respectively. The aqueous extract of MF had the highest (p ≤ 0.05) ABTS scavenging activity (4.55 μ mol Te/g dry extract), whereas the highest (p < 0.05) DPPH scavenging activity was detected in ZO extract (9.32 μ mol Te/g dry extract). Identification of extracts’ bioactive compounds by GC-MS revealed that Eugenol (34.51%), Cinnamaldehyde (44.71%), Carvacrol (40.49%), Eicosane aldehyde (31.73%), and thymol (50.04%) are the first abundant bioactive compounds of CL, MF, ZO, CC, and TV aqueous extracts, respectively. Generally, the thiobarbituric acid reactive substances (TBARS) of all cold stored rabbit meat increased (p < 0.05) by increasing the storage time. The lowest TBARS values were detected for the samples treated with 0.2% of plant extracts mixture, which increased the shelf life of cold-stored rabbits by 50%. Significant (p < 0.05) increases in both L* and b* were observed with extended storage time. Meanwhile, the redness of the cold stored rabbit meat had an opposite trend. Treating the cold stored rabbit meat with 0.2% of the extract’s mixture doubled the storage time with acceptable odor and taste. The results indicated that the studied plant extracts may be effective against rancidity and may be used as a natural antioxidant to prolong the shelf life of cold-stored rabbit meat.

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Section: Discussionmentioning

confidence: 96%

Bioactive Compound, Antioxidant, and Radical Scavenging Activity of Some Plant Aqueous Extracts for Enhancing Shelf Life of Cold-Stored Rabbit Meat

et al. 2022

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“…In this study, the highest a * parameter was observed for the CON and HVEF samples on day 0 (18.45 and 17.17, respectively), while a * and C * values decreased steadily over time caused by myoglobin oxidation, a product of oxidation during storage [24,31]. In addition, the decrease in a * value was likely due to the decrease of nitrosylhemochrome pigment or fading of cured color throughout the storage [32,33]. The value of ∆E was significantly (p < 0.001) affected by the HVEF treatment and storage time.…”

Section: Meat Colormentioning

confidence: 56%

Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage

Xie

et al. 2020

Foods

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The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with those of a common refrigerator (CON) at days 0, 3, 7, 10, and 14. The results showed that, compared with CON group, the decline rates of the pH and moisture content of beef and ∆E values were lower under HVEF storage condition. From the fingerprints, the 42 volatile compounds identified were mainly aldehydes, alcohols, ketones, and esters. The benzaldehyde, trimethyl pyrazine, and maltol contents in the HVEF group exhibited a dramatic increase after 10 days of storage. Principal component analysis revealed clustering of compound classes, distributed in a separate time. Based on the above findings, we concluded that HVEF treatment could promote color stability and enhance characteristic flavor during the storage of dry-cured beef. These results suggested that HVEF might be applicable for dry-cured meat storage techniques.

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“…Changes in the color of the solutions at different pH conditions upon heating are reported in terms of chroma difference (∆C*), hue angle difference (∆h*) and total color difference (∆E*); these parameters were calculated as per Eqs. (1)- (5).…”

Section: Methodsmentioning

confidence: 99%

“…Due to its several valuable functions, this wood plant is also nowadays cultivated in various other regions of the world, including Africa, Europe as well as North and South Americas. Dried heartwood of sappan has long been used as herbal medicines as it contains many phytochemicals and bioactive compounds 1 – 5 . The biological abilities of the wood extract in terms of antiacne 6 , anti-bacterial 7 , 8 , anticancer 9 , antidiabetic 10 , antidiarrhea 11 , antiinflammatory 12 – 14 , antioxidant 15 and anti-photoaging 16 activities have been demonstrated by a number of researchers.…”

Section: Introductionmentioning

confidence: 99%

Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under different pH and heating conditions

Ngamwonglumlert

Devahastin

Chiewchan

et al. 2020

Sci Rep

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Brazilein extract from sappan wood (Caesalpinia sappan L.) has potential for use as natural food colorant since it has no unique flavor and taste. Although brazilein has long been applied in several traditional foods and beverages, information on its stability, which is of importance for practical application, is still limited. In this work, brazilein was isolated from sappan wood; its purity was confirmed by nuclear magnetic resonance spectroscopy. Relations between molecular structures and color as well as thermal stabilities of brazilein in aqueous solutions at pH 3, 7 and 9 were for the first time investigated. At the lowest pH, zero net-charge structure of brazilein, which exhibited yellow color, was predominantly found. The deprotonated and fully deprotonated structures of brazilein, which exhibited orange and red colors, respectively, were found when pH of the aqueous solutions increased. The forms of brazilein existing at the higher pH suffered extensive degradation upon heating, while the form existing at the lowest pH possessed higher stability. Heat-induced deprotonation and degradation were confirmed by UV-visible and Fourier-transform infrared spectra as well as losses of brazilein content. Sappan (Caesalpinia sappan L.), which has several such local names as Buckham wood in English, Bois de sappan in French, Pau de sappan in Polish, Sappanholz in German, Su mu in Chinese, Suo in Japanese and Fang in Thai, is a wood in the family Leguminosae. This wood is naturally available throughout Asia, including China, Japan and Thailand. Due to its several valuable functions, this wood plant is also nowadays cultivated in various other regions of the world, including Africa, Europe as well as North and South Americas. Dried heartwood of sappan has long been used as herbal medicines as it contains many phytochemicals and bioactive compounds 1-5. The biological abilities of the wood extract in terms of antiacne 6 , anti-bacterial 7,8 , anticancer 9 , antidiabetic 10 , antidiarrhea 11 , antiinflammatory 12-14 , antioxidant 15 and anti-photoaging 16 activities have been demonstrated by a number of researchers. The major active ingredient of sappan is brazilin, which is a colorless phenolic compound consisting of two aromatic rings, one pyrone and one five-membered ring. Based on its molecular structure, brazilin is identified as a neoflavonoid. However, hydroxyl group in the brazilin structure is easily oxidized and can change into carbonyl group, resulting in the structural transformation and formation of brazilein, which is a colored compound 17-19. Brazilein has indeed widely been used as a natural colorant; sappan extract containing brazilein has traditionally been used in the painting of books as well as in the dyeing of silk and wool. Since an aqueous extract of sappan possesses many beneficial properties over other red-color pigments, e.g.

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Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

Cited by 20 publications

References 24 publications

Bioactive Compound, Antioxidant, and Radical Scavenging Activity of Some Plant Aqueous Extracts for Enhancing Shelf Life of Cold-Stored Rabbit Meat

Bioactive Compound, Antioxidant, and Radical Scavenging Activity of Some Plant Aqueous Extracts for Enhancing Shelf Life of Cold-Stored Rabbit Meat

Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage

Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under different pH and heating conditions

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