“High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis

Berasategi, Izaskun; Legarra, Sheila; Ciriano, Mikel García-Íñiguez de; Rehecho, Sheyla; Calvo, María Isabel; Cavero, Rita Yolanda; Navarro-Blasco, Í.; Ansorena, Diana; Astiasarán, Icíar

doi:10.1016/j.meatsci.2011.02.035

Cited by 41 publications

(40 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…When aiming to reduce COPs formation, the addition of antioxidant extracts to meat or fish patties should always take into account the sensory aspects, since their off-flavors commonly impair the applicable dose (52,55,56). This is of utmost importance in foodstuffs with few or no spices in their formulation, such as beef patties.…”

Section: Effect Of Antioxidants Presencementioning

confidence: 99%

Oxysterols formation: A review of a multifactorial process

Barriuso

Ansorena

Astiasarán

2017

The Journal of Steroid Biochemistry and Molecular Biology

Self Cite

View full text Add to dashboard Cite

Highlights1-Heating sterols at 180 °C produced a high extent of oxidation.2-The presence and unsaturation degree of the surrounding lipids protected sterols from oxidation.3-Plant aqueous extracts protected cholesterol from oxidation.4-Greater amounts of campesterol-derived oxidation products were observed, followed by sitosterol, cholesterol and stigmasterol.5-In 5 out of 7 of our studies, 7-keto derivatives were the most abundant oxysterols formed. AbstractDietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions.

show abstract

Section: Effect Of Antioxidants Presencementioning

confidence: 99%

Oxysterols formation: A review of a multifactorial process

Barriuso

Ansorena

Astiasarán

2017

The Journal of Steroid Biochemistry and Molecular Biology

Self Cite

View full text Add to dashboard Cite

show abstract

“…Other experiments with lemon balm were also performed in terms of preventing lipid deterioration is sausages (Berasategi et al, 2011) and in cooked pork meat patties (Lahucky et al, 2010;Lara et al, 2011). Ciriano et al (2010) studied the effect of lemon balm extract in the stabilization of long-chain fatty acids of algae oil.…”

Section: Introductionmentioning

confidence: 99%

Systematic comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial Melissa officinalis samples

Días

Barros

Sousa

et al. 2012

Food and Chemical Toxicology

View full text Add to dashboard Cite

Melissa officinalis (lemon balm) infusions are used worldwide for digestive, analgesic and other pharmaceutical applications. Herein, the nutraceuticals production and antioxidant potential in garden cultivated, in vitro cultured and two commercial samples (bags and granulated) of lemon balm was compared. The profile of in vitro cultured lemon balm is closer of garden cultivated sample than of both commercial samples (bag or granulate). It presented the highest levels of proteins and ash, and the lowest energetic value. The most favourable n6/n3 ration, as also the highest PUFA (mostly α-linolenic acid), tocopherols (including α-, γ-and δ-isoforms) and ascorbic acid contents were also observed in this sample. Nevertheless, it was the commercial bag lemon balm that gave the highest antioxidant activity and the highest levels of phenolics and flavonoids. As far as we kwon, this is the first comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial lemon balm samples. Moreover, it proved that in vitro culture might be used to stimulate vitamins production.

show abstract

“…The lipid profile of cooked meat products can be modified by reformulation strategies (Trindade et al, 2011;Jiménez-Colmenero et al, 2012), including linseed oil, rich in α-linolenic acid (Berasategi et al, 2011;Delgado-Pando et al, 2012a,b) in the formulations. However, to our knowledge, there are no studies where this enrichment is carried out with DHA and/or EPA.…”

mentioning

confidence: 99%

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

et al. 2014

Self Cite

View full text Add to dashboard Cite

Reduced-energy and reduced-fat Bologna products enriched with ω-3 polyunsaturated fatty acids were formulated by replacing the pork back-fat by an oil-in-water emulsion containing a mixture of linseed-algae oil stabilized with a lyophilized Melissa officinalis extract. Healthier composition and lipid profile was obtained: 85 kcal/100 g, 3.6% fat, 0.6 g ALA and 0.44 g DHA per 100 g of product and ω-6/ω-3 ratio of 0.4.Technological and sensory problems were not detected in the new formulations.Besides, reformulation did not cause oxidation problems during 32 days of storage under refrigeration. The results suggest that it is possible to obtain reduced-fat Bolognatype sausages rich in ALA and DHA and stabilized with natural antioxidants, applying the appropriate technology without significant effects over the sensory quality, obtaining interesting products from a nutritional point of view. Highlights-Nutrition claims for Bologna-type meat products.-Sensory viability of healthier cooked reduced-fat meat products.-Natural antioxidants to preserve omega-3 enriched meat products.

show abstract

“High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis

Cited by 41 publications

References 48 publications

Oxysterols formation: A review of a multifactorial process

Oxysterols formation: A review of a multifactorial process

Systematic comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial Melissa officinalis samples

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

Contact Info

Product

Resources

About