Evaluation of Moringa and Lavandula extracts as natural antioxidants in tilapia fish burger

Delfino, Larissa Alves; Mattje, Leide Graciela Blanco; Silva, M.; Araujo, M. C.; Tormen, Luciano; Bainy, Eduarda Molardi

doi:10.1080/15428052.2021.1883494

Cited by 7 publications

(13 citation statements)

References 33 publications

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“…Fish is a valuable food that includes omega‐3 and omega‐6 unsaturated fatty acids, proteins with high biological values, and mineral salts (El‐Ghareeb et al, 2021 ). These functional components are essential and contribute to human health, especially for the heart and brain (Delfino et al, 2023 ). It is necessary to develop different ready‐to‐eat products due to the noticeable role of fish in human nutrition in order to enhance consumption by creating a higher level of diversity (Abbey et al, 2017 ; Rico et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

“…Preservatives are chemical additives that can improve stability, quality, and shelf life, as well as reduce the microbial load and economic losses of edible products (Delfino et al, 2023 ; Mooliani & Nouri, 2021 ). Nevertheless, adverse effects of these chemical preservatives, such as allergenicity and carcinogenicity, have been confirmed on human health (Delfino et al, 2023 ; Hashemi et al, 2022 ). Therefore, natural alternatives are substituted for chemical and synthetic additives in the food industry because of consumer awareness (Farnejad et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

“…Plant essential oils (EOs) are considered among the most discussed natural additives to extend shelf life and maintain the quality of food products (Nouri, 2022 ). In previous studies, EOs and extracts from different plant sources had been successfully used to preserve the oxidative and microbiological quality of fish and its products (Delfino et al, 2023 ; Hashemi et al, 2022 ; Jooyandeh & Yadmellat, 2018 ; Maghami et al, 2019 ; Pourmollaei et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…and contribute to human health, especially for the heart and brain (Delfino et al, 2023). It is necessary to develop different ready-toeat products due to the noticeable role of fish in human nutrition in order to enhance consumption by creating a higher level of diversity (Abbey et al, 2017;Rico et al, 2020).…”

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confidence: 99%

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Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

Shafaghi Rad,

Nouri

2023

Food Science & Nutrition

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Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS‐WD), CO2 supercritical fluid (CS‐SCF), subcritical water (CS‐SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p < .05). The antioxidant feature of the burger with CS‐SCF was higher than that of the sample treated with CS‐WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS‐SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

Shafaghi Rad,

Nouri

2023

Food Science & Nutrition

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“…Phenolic compounds would mainly have an antioxidant role in fish products where microbiological quality is ensured by heating treatments. In recent studies, oxidative stability could be improved in different fish products (burgers, cooked and frozen cuts) using different phenolic extracts (rosemary, sage, lavender, moringa, pomegranate and olive) [ 14 , 15 , 16 , 17 , 18 ]. These studies reveal the importance of using active ingredients with suitable properties (e.g., solubility and antioxidant power) to obtain good results in fish matrixes.…”

Section: Introductionmentioning

confidence: 99%

Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

et al. 2022

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The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteurised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O2/kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in the refrigerated pâté. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative deterioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes.

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Physiological and immunological impact of methanolic lavender extract on female goldfish (Carassius auratus)

Jafari Pastaki,

Abdollahpour,

Karimzadeh

et al. 2023

Aquaculture Reports

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Evaluation of Moringa and Lavandula extracts as natural antioxidants in tilapia fish burger

Cited by 7 publications

References 33 publications

Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed

Physiological and immunological impact of methanolic lavender extract on female goldfish (Carassius auratus)

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