Extension of the display life of lamb with an antioxidant active packaging

Camo, Javier; Beltrán, José; Roncalés, Pedro

doi:10.1016/j.meatsci.2008.04.031

Cited by 240 publications

(159 citation statements)

References 39 publications

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“…Natural preservatives can protect the human body from free radicals and can retard the progress of many chronic diseases as well lipid oxidation and microbial growth in foods due to their phenolic compounds (Camo et al, 2008;APHA, 2001). …”

Section: Resultsmentioning

confidence: 99%

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Ibrahim¹,

Hassan²,

Hamed³

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Resultsmentioning

confidence: 99%

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Ibrahim¹,

Hassan²,

Hamed³

2018

Int.J.Curr.Microbiol.App.Sci

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“…The increasing inclination towards natural foods has obliged the food industry to include natural antioxidants in various products to delay oxidative degradation of lipids, improve quality and nutritional value of foods, and replace synthetic antioxidants (Fasseas et al 2007;Wojdylo et al 2007;Camo et al 2008). Including antioxidants in the diet also has beneficial effects on human health because they protect the biologically important cellular components, such as DNA, proteins, and membrane lipids, from reactive oxygen species (ROS) attacks (Su et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4 ± 1 °C) storage

Kumar

Ali

2012

J Food Sci Technol

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The antioxidant activity of thuja (Thuja occidentalis) cones extract (TCE) and peach (Prunus armeniaca) seeds extract (PSE) were estimated by DPPH free radical scavenging activity method. Total phenolics, total flavonoids and reducing power were also estimated in these extracts. Antioxidant potential of these by products was also evaluated in raw chicken ground meat (GM) during refrigerated (4±1°C) storage. Total phenolics in TCE and PSE were 7.80±0.04 and 1.92± 0.04 mg TAE/gdw respectively. Both extract also showed remarkable DPPH radical scavenging activity (25.52±1.92% and 24.99±0.32%). The reducing power OD700 was observed more in TCE as compared to PSE (3.32±0.01 and 0.49±0.01). Total flavonoids contents were 7.48±0.02 and 0.85±0.01 mg CE/gdw respectively. Addition of these extract significantly (P<0.01) affected cooking losses and WHC of GM. During refrigerated storage (4°C) the TBARS values at 8 d were significantly (P<0.01) more in control than TCE and PSE treated groups.

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“…In spite of the large volume of literature available on the assessment of the antioxidant activity of rosemary extracts in a variety of unsaturated food lipids and food model compounds [15][16][17] , to our knowledge, there is scant information in the open literature on the stabilising performance of the main rosemary-antioxidants in polyolefins [18][19][20], and the antioxidant role of the ester derivatives of rosmarinic acid in polyolefins under M A N U S C R I P T…”

Section: Ca (I) C-oh (Ii) Ra (Iii)mentioning

confidence: 99%

New genre of antioxidants from renewable natural resources: Synthesis and characterisation of rosemary plant-derived antioxidants and their performance in polyolefins

Doudin

Al‐Malaika

Sheena

et al. 2016

Polymer Degradation and Stability

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Several ester derivatives of rosmarinic acid (rosmarinates) were synthesised, characterised (1D and 2D NMR, UV and FTIR spectroscopy) and tested for their potential use as antioxidants derived from a renewable natural resource. The intrinsic free radical scavenging activity of the rosmarinates was assessed, initially using a modified DPPH (2, 2-diphenyl-1-picrylhydrazyl radical) method, and found to be higher than that of commercial synthetic hindered phenol antioxidants Irganox 1076 and Irganox 1010. The thermal stabilising performance of the rosmarinates in polyethylene (PE) and polypropylene (PP) was subsequently examined and compared to that of samples prepared similarly but in the presence of Irganox 1076 (in PE) and Irganox 1010 (in PP) which are typically used for polyolefin stabilisation in industrial practice. The melt stability and the long-term thermo-oxidative stability (LTTS) of processed polymers containing the antioxidants were assessed by measuring the melt flow index (MFI), melt viscosity, oxidation induction time (OIT) and long-term (accelerated) thermal ageing performance. The results show that both the melt and the thermo-oxidative stabilisation afforded by the rosmarinates, and in particular the stearyl derivative, in both PE and PP, are superior to those of Irganox 1076 and Irganox 1010, hence their potential as effective sustainable bio-based antioxidants for polymers.The rosmarinic acid used for the synthesis of the rosmarinates esters in this study was obtained from commercial rosemary extracts (AquaROX80). Furthermore, a large number of different strains of UK-grown rosemary plants (Rosmarinum officinalis) were also extracted and analysed in order to examine their antioxidant content. It was found that the carnosic and the rosmarinic acids, and to a much lesser extent the carnosol, constituted the main antioxidant components of the UK-plants, with the two acids being present at a ratio of 3:

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Extension of the display life of lamb with an antioxidant active packaging

Cited by 240 publications

References 39 publications

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Antioxidant potential of thuja (Thuja occidentalis) cones and peach (Prunus persia) seeds in raw chicken ground meat during refrigerated (4 ± 1 °C) storage

New genre of antioxidants from renewable natural resources: Synthesis and characterisation of rosemary plant-derived antioxidants and their performance in polyolefins

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