Enhancing colour and oxidative stabilities of reduced-nitrite turkey meat sausages during refrigerated storage using fucoxanthin purified from the Tunisian seaweed Cystoseira barbata

Sellimi, Sabrine; Ksouda, Ghada; Benslima, Abdelkarim; Nasri, Rim; Rinaudo, Marguerite; Hajji, Mohamed

doi:10.1016/j.fct.2017.04.001

Cited by 46 publications

(15 citation statements)

References 46 publications

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“…Hardness was 40.23 N mm −1 in the control sample, compared to only 21.33 N mm −1 in the 40% seaweed-enriched burgers, indicating that they were almost 47% more tender. Sellimi et al (2017) improved the functional and nutritional attributes of cured turkey meat sausages with the addition of fucoxanthin, extracted from Cystoseira barbata. Over 15 days, there was a significant increase in antioxidant capacity, colour stability, inhibition of lipid peroxidation, and angiotensin-I converting enzyme, which raises blood pressure.…”

Section: Incorporation In To Food Productsmentioning

confidence: 99%

Seaweeds as nutraceuticals for health and nutrition

2019

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Throughout human history, seaweeds have been used as food, folk remedies, dyes, and mineral-rich fertilisers. Seaweeds as nutraceuticals or functional foods with dietary benefits beyond their fundamental macronutrient content, are now a major research and industrial development concept. The occurrence of dietary and lifestyle-related diseases, notably type 2 diabetes, obesity, cancer, and metabolic syndrome has become a health epidemic in developed countries. Global epidemiological studies have shown that countries where seaweed is consumed on a regular basis have significantly fewer instances of obesity and dietary-related disease. This review outlines recent developments in seaweed applications for human health from an epidemiological perspective and as a functional food ingredient.

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Section: Incorporation In To Food Productsmentioning

confidence: 99%

Seaweeds as nutraceuticals for health and nutrition

2019

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“…[8,9] Besides the signaling role of NO in the human body, these RNS can also react with body tissues and trigger enzyme inactivation, DNA lesions, lipid peroxidation, damage different organs, and can be considered as one of the most important human dietary carcinogenic factors. [10][11][12] Nitrite, in particular, can easily react with amides and amines to produce carcinogenic N-nitroso compounds. [13][14][15][16][17] According to some epidemiological and toxicological studies, N-nitroso compounds may potentially increase the risk of esophageal and stomach cancer.…”

Section: Introductionmentioning

confidence: 99%

“…[13][14][15][16][17] According to some epidemiological and toxicological studies, N-nitroso compounds may potentially increase the risk of esophageal and stomach cancer. [10,[18][19][20][21] In fact, stomach cancer is globally the third most common cause of death in men, following lung and prostate cancer, and is fourth for women. [18,22] Fruit and vegetables play an important role in human diet with respect to their provision of minerals, vitamins, protein, carbohydrate and other biologically active compounds.…”

Section: Introductionmentioning

confidence: 99%

Nitrite accumulation during storage of tomato fruit as prevented by hydrogen gas

Zhang

Zhao

Cheng

et al. 2019

International Journal of Food Properties

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The adverse effects of intake nitrite upon human health are well known. However, eating fruits and vegetables is one of the main pathways to absorb nitrite because of nitrogen assimilation in plants. This study demonstrated that during storage of tomato fruit, the production of endogenous hydrogen (H 2 ) was decreased, in parallel with nitrite accumulation and the senescence rate. Furthermore, exogenously applied H 2 could delay the decreased fruit H 2 production and senescence, but importantly, nitrite accumulation was blocked. Consistently, the activities and transcripts of nitrate reductase (NR; catalyzing the synthesis of nitrite) and nitrite reductase (NiR; responsible for the reduction of nitrite to ammonium), were either inhibited or increased, respectively, by 0.585 mM H 2 . Decreased or increased nitrite synthesis was observed when tungstate (an inhibitor of NR) or 2,6-dichloroindophenol sodium salt (a putative inhibitor of H 2 synthesis) were applied separately. Time-course analysis revealed that the decrease in vitamin C, a well-known nitrite scavenger, was blocked by H 2 . Overall, this study strongly revealed that nitrite accumulation during storage of tomato fruit was prevented by H 2 . This study describes potential applications for H 2 in agriculture and food industry, especially in the preservation of fruit and vegetable products.

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“…However, cooked pork steaks were considered to be more tender and juicier when the darker colors of steaks were displayed . To date, the color values of meat have been determined conventionally by the CIELAB color space system using instruments such as Minolta and Hunter Lab colorimeters , . Nevertheless, these methods are always rely on the average value of several random small spots on the meat surface, which cannot represent the whole surface .…”

Section: Introductionmentioning

confidence: 99%

“…13 To date, the color values of meat have been determined conventionally by the CIELAB color space system using instruments such as Minolta and Hunter Lab colorimeters. 14,15 Nevertheless, these methods are always rely on the average value of several random small spots on the meat surface, which cannot represent the whole surface. 13 Therefore, a precise, rapid, non-contact and reliable analytical method or tool is of great importance in terms of quantifying the indicator (color) and providing a fast-paced online monitor.…”

Section: Introductionmentioning

confidence: 99%