Metabolomics profiling and antibacterial activity of fermented ginger paste extends the shelf life of chicken meat

Muhialdin, Belal J.; Kadum, Hana; Fathallah, Salahaldin; Hussin, Anis Shobirin Meor

doi:10.1016/j.lwt.2020.109897

Cited by 15 publications

(10 citation statements)

References 33 publications

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“…In the present study, a total of 186 metabolites belonging to 8 subclasses including amino acid, carbohydrates, nucleotides, cofactors and vitamins, lipids, energy metabolites, and xenobiotics were identified in raw and cooked donkey meat. These results are in line with a previous study detecting 188 metabolites in pork using MS-based metabolomics (27 metabolites), but significantly higher than the number of metabolites previously found in chicken (25 metabolites), cow (37 metabolites), goat (37 metabolites), and donkey (37 metabolites) using nuclear magnetic resonance (NMR) assessment (33,34). The PCA results showed a clear separation between CDM and RDM, and 37 significantly different metabolites were identified, including 8 amino acids, 11 carbohydrates, 5 lipids, 5 nucleotides, and 1 xenobiotics.…”

Section: Discussionsupporting

confidence: 92%

Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment

Ren

Chai

et al. 2022

Front. Nutr.

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Heat cooking of meat gives it a specific taste and flavor which are favored by many consumers. While the characteristic taste components of chicken, duck, pig, and seafood have been studied, there is a lack of information about the molecular components that give donkey meat its unique taste. Here, the characterization profiles of raw donkey meat (RDM) and cooked donkey meat (CDM) meat by metabonomics and lipidomics. The results showed that a total of 186 metabolites belonging to 8 subclasses were identified in CDM and RDM, including carbohydrates (27.42%), amino acids (17.20%), lipids (13.44%), and nucleotides (9.14%). In total, 37 differential metabolites were identified between CDM and RDM. Among these, maltotriose, L-glutamate, and L-proline might predominantly contribute to the unique umami and sweet taste of donkey meat. Comprehensive biomarker screening detected 9 potential metabolite markers for the discrimination among RDM and CDM, including L-glutamate, gamma-aminobutyric acid, and butane-1, 2, 3, 4-tetrol. Moreover, a total of 992 and 1,022 lipids belonging to 12 subclasses were identified in RDM and CDM, respectively, mainly including triglycerides (TGs) and glycerophospholipids (GPs). Of these lipids, 116 were significantly different between CDM and RDM. The abundances of 61 TGs rich in saturated and monounsaturated fatty acids were retained in CDM, whereas the abundances of 37 GPs rich in polyunsaturated fatty acids were reduced, suggesting that TGs and GPs might be the predominant lipids for binding and generating aroma compounds, respectively. A total of 13 lipids were determined as potential markers for the discrimination among RDM and CDM, including PC(O-16:2/2:0), LPE(22:5/0:0), and PC(P-16:0/2:0). In conclusion, this study provided useful information about the metabolic and lipid profiles of donkey meat which may explain its unique taste and flavor, which could serve as a basis for the development and quality control of donkey meat and its products.

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Section: Discussionsupporting

confidence: 92%

Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment

Ren

Chai

et al. 2022

Front. Nutr.

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“…В некоторых публикациях сообщается, что продукты из куриного мяса могут содержать патогены пищевого происхождения и бактерии порчи, сокращающие срок годности, вызывая опасность для здоровья потребителей [8,9]. В частности, существует высокий риск пищевого отравления при употреблении готовых продуктов типа Street food, что обусловлено быстрым способом приготовления, недостаточным для уничтожения микробов, или загрязнением во время хранения [10,11].…”

Section: Introductionunclassified

Antioxidant properties of medicinal plants and their effect on microbial spoilage of semi-finished meat, poultry and fish

Eremeeva

Макарова

2022

Izvestiâ vuzov. Prikladnaâ himiâ i biotehnologiâ

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Plant extracts rich in polyphenols can be used in the food industry as natural preservatives, extending the shelf life of prepared and semi-finished foods without chemical preservatives. In this paper, we investigate the polyphenolic composition, antioxidant activity and antibacterial properties of herbal extracts as part of food systems. The research objects were knot grass (Polýgonum aviculáre), marjoram (Oríganum), bur beggar-ticks (Bídenstripartíta), thyme (Thymus), whortleberry leaves (Vaccínium ida vítis), calendula (Calendula), sage (Salvia), chamomile flowers (Matricāriachamomīlla), eucalyptus (Eucalýptus) and bearberry (Arctostáphylosúva-úrsi). We determined the total content of phenolic compounds and flavonoids; the antioxidant activity by DPPH and FRAP methods; variations in the bacterial сontamination of animal raw materials over total bacterial count (TBC), coliform bacteria, yeast/fungi, salmonella and staphylococcus. Extracts of sage (1138±57 mg GA/100 g and 537±25 mg C/100 g), eucalyptus (1073±49 mg GA/100 g and 412±20 mg C/100 g), chamomile flowers (1002±36 mg GA/100 g and 493±22 mg C/100 g) and marjoram (1015±42 mg GA/100 g and 458±21 mg C/100 g) contain the largest amount of biologically active substances (phenols and flavonoids, respectively). Sage, eucalyptus and chamomile extracts demonstrate the highest antioxidant activity among the studied samples. Most of the studied extracts exhibit little or no effect on the organoleptic properties of finished products. In addition, chamomile flower, sage and eucalyptus extracts suppress the growth of pathogenic microorganisms in foods under experimental conditions. The microflora growth is significantly reduced when treating animal raw materials with calendula flowers, marjoram and thyme extracts. Extracts of sage, chamomile flowers, calendula flowers, marjoram and thyme can be recommended as components of food raw materials.

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“…Possui diversas propriedades como atividade anti-inflamatória, hipoglicêmica, antibacteriana, e termogênica devido aos efeitos do gingerol e substâncias fenólicas (ARABLOU e ARYAEIAN, 2018). Além disso, de acordo com Muhialdin et al (2020), a utilização de gengibre em produtos alimentícios melhora as propriedades físico-químicas e estende a vida útil de certos produtos.…”

Section: Introductionunclassified

Otimização de nectares mistos de abacaxi e gengibre baseada nas propriedades sensoriais, características físico-químicas, compostos bioativos e capacidade antioxidante

Lima

Souza

Santos

et al. 2022

R. bras. Tecnol. Agroindustr.

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Considerando os benefícios proporcionados pelo gengibre e pelo abacaxi, esse trabalho teve como objetivo desenvolver e otimizar néctares mistos de abacaxi e gengibre, além de determinar suas características sensoriais, físico-químicas e nutricionais. Foram avaliados os efeitos de dois fatores (abacaxi e gengibre), considerando delineamento central composto rotacional (DCCR) (22 + 4 pontos axiais + 3 pontos centrais). As formulações foram submetidas ao teste de aceitação avaliando os atributos cor, aparência, aroma, consistência, sabor, impressão global, utilizando-se a escala hedônica estruturada de 9 pontos e intenção de compra mediante escala de atitude. Foram realizadas análises de pH, sólidos solúveis totais, compostos fenólicos totais, atividade antioxidante pela metodologia de captura do radical DPPH e vitamina C. Observou-se que a elaboração de néctares mistos de abacaxi e gengibre apresentou grande aceitabilidade quanto aos atributos de sabor e impressão global, sendo que as formulações mais aceitas foram aquelas contendo 31,45% a 38,55% de abacaxi e 0,4% a 1,0% de gengibre. Em relação aos compostos fenólicos totais, observou que o abacaxi em concentrações de 30% a 31,45% e o gengibre, na concentração de 0,7%, contribuíram para aumentar seu teor. Já para a atividade antioxidante, constatou-se que a interação entre o abacaxi e o gengibre não exerceu influência positiva sobre a sua atividade. Assim, para se obter néctares mistos de abacaxi e gengibre com elevados teores de compostos fenólicos, e consequentemente, mais nutritivos, além de aceitos pelo consumidor deve-se utilizar de 30% a 31,45% de polpa de abacaxi e de 0,49 a 0,7% de gengibre.

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Metabolomics profiling and antibacterial activity of fermented ginger paste extends the shelf life of chicken meat

Cited by 15 publications

References 33 publications

Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment

Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment

Antioxidant properties of medicinal plants and their effect on microbial spoilage of semi-finished meat, poultry and fish

Otimização de nectares mistos de abacaxi e gengibre baseada nas propriedades sensoriais, características físico-químicas, compostos bioativos e capacidade antioxidante

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