Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

Baldin, Juliana Cristina; Michelin, Euder Cesar; Rocha, Yana Jorge Polizer; Rodrigues, Isabela; Godoy, Silvia Helena Seraphin de; Fregonesi, Raul Pereira; Pires, Manoela Alves; Carvalho, Larissa Tátero; Fávaro-Trindade, Carmen Sílvia; Lima, César Gonçalves de; Fernandes, Andrezza Maria; Trindade, Marco Antônio

doi:10.1016/j.meatsci.2016.03.016

Cited by 105 publications

(59 citation statements)

References 26 publications

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“…The incorporation of DLPE in minced beef delayed (P ≤ 0.05) lipid oxidation development because the peroxide values of DLPE containing samples were lower during storage than those of the control samples. This is in agreement with several reports that showed the incorporation of moringa leaf and seed extracts Das et al, 2012;Shah et al, 2015) and microencapsulated Jabuticaba extract (Baldin et al, 2016) in meat products significantly reduced lipid peroxidation during cold storage. Reduction of peroxide values in the current study might be attributed to polyphenols and flavonoids of DLPE that possess antioxidant activity.…”

Section: Ph and Peroxide Values Of Minced Beef Treated With Dlpe Durisupporting

confidence: 93%

“…Our findings also showed that over the storage period the pH of minced beef reduced significantly (P ≤ 0.05). Similar observations on pH reduction during storage of sausages formulated with moringa leaf powder or extract (Elhadi et al, 2017;Jayawardana et al, 2015) and microencapsulated Jabuticaba (Myrciaria cauliflora) extract (Baldin et al, 2016) have been reported.…”

Section: Ph and Peroxide Values Of Minced Beef Treated With Dlpe Durisupporting

confidence: 82%

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Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage

Said

Elgasim

Eltilib

et al. 2018

CyTA - Journal of Food

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2018) Antioxidant and antimicrobial potentials of Damsissa (Ambrosiamaritima) leaf powder extract added to minced beef during cold storage, CyTA -Journal of Food, 16:1, 642-649, ABSTRACTThe antioxidant and antimicrobial effect of Damsissa leaf powder extract (DLPE) for application to cold-stored minced beef was investigated. DLPE exhibited inhibition zones of 14.0 and 12.7 mm against Escherichia coli and Staphylococcus aureus, respectively. Total polyphenol and flavonoid contents of DLPE were 188.06 mg gallic acid equivalent (GAE)/g and 2.56 mg catechin equivalent (CE)/g, respectively. DLPE exhibited a concentration-dependent increase (P ≤ 0.05) in total reducing power ability (TRPA), scavenging of H 2 O 2 , and chelation of Fe 2+ ions. Incorporation of different concentrations of DLPE in minced beef significantly (P ≤ 0.05) enhanced the physicochemical characteristics, sensory features, and microbial quality of the minced beef during cold storage (4°C ). DLPE (2.5%) was effective (P ≤ 0.05) in delaying lipid oxidation and preventing microbial growth in stored minced beef. Therefore, DLPE at 2.5% concentration is recommended as a useful preservative to prolong the shelf-life of minced beef during cold storage.

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Section: Ph and Peroxide Values Of Minced Beef Treated With Dlpe Durisupporting

confidence: 93%

Section: Ph and Peroxide Values Of Minced Beef Treated With Dlpe Durisupporting

confidence: 82%

Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage

Said

Elgasim

Eltilib

et al. 2018

CyTA - Journal of Food

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“…Moreover, Najeeb et al (2015) reported that incorporation of the moringa leaf powders at 1% level did not show any significant differences in moisture, protein, fat, and ash of the restructured chicken slices compared to both control and reference products during storage. Furthermore, Baldin et al (2016) indicated that addition of microencapsulated jabuticaba (Myrciaria cauliflora) extract to fresh sausages insignificantly affected the moisture, fat, protein, and ash contents of the product.…”

Section: Effect Of Mlp On Chemical Composition Of Chicken Pattiesmentioning

confidence: 99%

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.Características microbianas y oxidativas de la hamburguesa de pollo refrigerada con moringa en polvo (Moringa oleifera) RESUMENEste estudio investigó el efecto de diferentes niveles de Moringa oleifera en polvo (MLP) en las características fisicoquímicas, microbiológicas y sensoriales de hamburguesas de pollo durante su almacenamiento en frío. En los extractos de MLP, el extracto de metanol exhibió contenidos de flavonoides y total fenólico de 48,0 mg/kg y 2010,3 mg/kg, respectivamente. El extracto acuoso de MLP mostró niveles altos (16,7 mm) y medianos (8,7 mm) de actividad antimicrobiana (zonas de inhibición) frente a Escherichia coli y Staphylococcus aureus, respectivamente. En las hamburguesas de pollo, el pH, el índice de peróxido (PV), las propiedades sensoriales y las características microbiológicas se vieron todos afectados (P ≤ 0,05) por la incorporación de MLP en la fórmula de la hamburguesa. El PV y los recuentos bacterianos disminuyeron (P ≤ 0,05) con el aumento de la concentración de MLP, sin embargo, sus valores aumentaron (P ≤ 0,05) con el progreso del periodo de almacenamiento. El nivel moderado (50 g/kg) de MLP fue favorable (P ≤ 0,05) para retardar la peroxidación lipídica e inhibir el crecimiento microbiano sin afectar la calidad sensorial de las hamburguesas de pollo almacenadas. ARTICLE HISTORY

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“…The amount of extender was adjusted by reduction of water in the each formulation, following the procedure used by Baldin et al (2016) and Schmiele et al (2015). First, the fresh beef and beef fat were ground using a pre-cut disc (25 mm) followed by a cut disc (3 mm).…”

Section: Introductionmentioning

confidence: 99%

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

et al. 2017

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Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and then the effect on physicochemical and sensory properties was evaluated. MD and TSPMD presented higher yield and TSPMD showed lower value for the shrinkage analysis; these results showed the positive influence of the maltodextrin in reducing water loss. CL and TSPCL were harder than the control treatment. CLMD had higher approval in sensorial acceptance than MD and TSPCL. The addition of these extenders in the beef burgers improved the cooking properties, texture and sensorial acceptance, showing the importance of the addition of these ingredients to the final product.

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Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

Cited by 105 publications

References 26 publications

Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage

Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

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