Impact of Aqueous Extract of Arbutus unedo Fruits on Limpets (Patella spp.) Pâté during Storage: Proximate Composition, Physicochemical Quality, Oxidative Stability, and Microbial Development

Abstract

Limpets are molluscs widely used in food diet and much appreciated in many regions. The consumption of fishery products rich in polyunsaturated fatty acids has been increasing through filleted products and restructured products. Since food oxidation is the major cause of nutritional quality deterioration in fish products, the interest in the replacement of synthetic antioxidants with natural sources, namely in the preparation of restructured animal products such as burgers, sausages and pâtés, has been increasing. Phenolic compounds from fruits and vegetables have recognised antioxidant properties and are therefore currently considered as good alternatives to synthetic antioxidants in the food industry. In this study, the effects of the extracts of Arbutus unedo fruits, at two concentration levels (3% and 6%), on proximate composition, physicochemical properties, oxidative stability and safety of limpets pâté, during 90 days at refrigerated storage, were investigated. After processing, the addition of 3% and 6% of A. unedo extracts into limpets pâté contributed to an increase of 18% and 36% in the total phenolic content and 5% and 36% in the antioxidant capacity, respectively. During storage, the enriched limpets pâté with A. unedo fruit extracts at 6% was more efficient as an enhancer of oxidative stability, with 34% inhibition of lipid oxidation, highlighting the potential use of A. unedo fruits as a functional ingredient in the fish industry. Overall, the limpets pâté with 6% of A. unedo fruit extracts proved to be more efficient regarding microbial control, and had the lowest changes in the quality parameters such as in colour, texture and pH during 90 days at refrigerated storage.

Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

“…Pomegranate peel extract was shown to be effective in retarding lipid and protein oxidation in meatballs and sausages, and also had improved sensory scores 42,43 . Similarly, previous studies have determined that strawberry tree compounds present valuable bioactive properties that could be explored by the pharmaceutical, chemical, and food industries, without affecting the quality parameters, such as in color, texture, and pH 44,45 …”

“…42,43 Similarly, previous studies have determined that strawberry tree compounds present valuable bioactive properties that could be explored by the pharmaceutical, chemical, and food industries, without affecting the quality parameters, such as in color, texture, and pH. 44,45 The antimicrobial activity of pomegranate extract is probably due to the presence of anthocyanins such cyanidin-3-glucoside, cyanidin-3,5-diglucoside, and pelargonidin-3,5-diglucoside in peel extracts. Similarly, gallic acid glucoside, cyanidin-3-galactoside, and quercetin-3-galactoside in strawberry tree leaf extracts generally induce a strong bactericidal action against L. monocytogenes.…”

Scientific rationale of ingredients choice for functional fish pastes

“…Natural antioxidant activity was shown within 90 days. Oxidative stability, improvement in uniformity and nutritional value allowed to obtain results of confirmation of a quality product [27,28,29].…”

Extraction and Characterization of Protein Concentrates from Limpets (Patella vulgata) and Peptide Release Following Gastrointestinal Digestion

“…Limpets [genus Patella (Gastropoda: Patellidae)] are edible marine molluscs found in high amounts in the northern European and Mediterranean coasts. − Patella vulgata is one of the main limpet species (along with Patella ulyssiponensis) found on the Irish coast. − Marine organisms such as molluscs are consumed in many countries as part of the daily diet and are rich in protein and nitrogenous components. − These marine-derived proteins have a balanced amino acid (AA) profile with a high content of essential AAs (EAAs) along with high digestibility. Determination of the protein digestibility-corrected AA score (PDCAAS) has been employed for the evaluation of protein quality; however, to date, only a limited number of reports exist on the protein digestibility of molluscs, , and, to our knowledge, no data on limpet protein has yet been reported.…”