Nitrite reduction in beef burger using papaya (<i>Carica papaya</i> L.) epicarp

Velasco-Arango, Viviana Andrea; Zapata, José Igor Hleap; Ordóñez‐Santos, Luis Eduardo

doi:10.1177/1082013220959976

Cited by 6 publications

(4 citation statements)

References 36 publications

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“…Recently, papaya epicarp flour, which includes various carotenoids such as β-cryptoxanthin, zeaxanthin, β-carotene, α-carotene, and lycopene, was incorporated into the beef burger to produce a nitrite-reduced burger. The optimal color-maximization in the beef burger was obtained when the nitrite/flour ratio was 150 mg/kg nitrite/40 mg/kg flour, and the maximum values for lycopene, β-cryptoxanthin, and zeaxanthin in the sample were 0.251, 0.451, and 0.447 mg/100 g, respectively (Velasco-Arango et al, 2021). It is worth noting that carotenoids that are intrinsically present in some meats can play a protective role.…”

Section: Carotenoids In Meat Productsmentioning

confidence: 91%

Uses of carotenoid-rich ingredients to design functional foods: a review

Siddiqu¹,

Dini²,

Esmaeili³

et al. 2023

Journal of Food Bioactives

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Carotenoids are isoprenoids that are extensively dispersed in foods that have always been part of the human diet.Certain carotenoids can be transformed into retinoids with vitamin A activity, which is needed for humans. Additionally, they are far more flexible, since they may be found in foods not just as sources of vitamin A, and also as natural colors, antioxidants, and health-promoting substances. Functional foods provide health advantages in addition to basic nourishment. They can be found in a variety of forms, including whole, fortified, enriched, or enhanced meals. A flood of information about the health advantages of functional foods has been supplied by several epidemiological research. This review discusses the factor for healthy and sustainable usage of carotenoidrich ingredients for the design of functional food products primarily intended for health promotion. Furthermore, data on sources, intakes, and variables influencing bioavailability are summarized.

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Section: Carotenoids In Meat Productsmentioning

confidence: 91%

Uses of carotenoid-rich ingredients to design functional foods: a review

Siddiqu¹,

Dini²,

Esmaeili³

et al. 2023

Journal of Food Bioactives

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“…Obtaining lipid extract of papaya by UAE Papaya epicarp flour (PEF) was obtained according to Velasco-Arango et al (2021). The samples were lyophilized in a Labconco FreeZone lyophilizer with a blocking tray dryer using a vacuum pressure of 0.120 mbar, and an operating temperature of -50 °C.…”

Section: Methodsmentioning

confidence: 99%

Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage

2022

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The agro-industrial processing of fruits generates a significant volume of by-products, which can be valued as a source of natural ingredients in the food industry. The objective of this research was to optimize the ultrasound-assisted extraction (UAE) of total carotenoids in papaya epicarp and to use the extract as an ingredient during the storage of the Frankfurter sausage. The maximum assisted extraction of total carotenoids (66.03 ± 0.60 mg of β-carotene/100g) in the papaya epicarp by ultrasound is achieved when working at temperatures of 30 °C, for 60 min and a solid-liquid ratio 0.0064 g/ml oil. The temperature presented the highest effect of extraction of total carotenoids, followed by solid-liquid ratio, and time in the UAE. Frankfurt-type sausages made from carotenoid lipid extract show a significant reduction in nitrites (p <0.05), a significant increase in oxidation processes (p <0.05) and achieve the preservation of their characteristic colors during storage. The carotenoid extracts obtained from the papaya epicarp can be a natural coloring additive in the production of Frankfurt-type sausages since it allows the preservation of color during storage.

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“…The production of cell-cultured meat demands much fewer resources than European beef, and the greenhouse gases emission was more than 78% less ( 21 ). The technological development of cell-cultured meat can target the entire process of production to consumption including texture refinement and composition improvement ( 43 ). Furthermore, the policies must integrate social, ethical, and environmental concerns with energy-efficient production and connect with current efforts on carbon peaking and carbon neutrality goals and biodiversity conservation.…”

Section: The Necessity Of the Concept Of “Big Food View”mentioning

confidence: 99%

The big food view and human health from the prospect of bio-manufacturing and future food

Wang

Xin

2023

Front. Nutr.

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The “big food view” has attracted widespread attention due to the view of sustainable nutrition and human health as part of sustainable development. The “big food view” starts from better meeting the people's needs for a better life. While ensuring the supply of grain, the effective supply of meat, vegetables, fruits, aquatic products and other foods also should be guaranteed. Using cell factories to replace the traditional food acquisition methods, establishing a new model of sustainable food manufacturing, will greatly reduce the demand for resources in food production, and improve the controllability of food production and manufacturing, and effectively avoid potential food safety and health risks. Cell factories can provide key technologies and supporting methods for the biological manufacturing of important food components, functional food ingredients and important functional nutritional factors, realizing a safer, nutritious, healthy and sustainable way of food acquisition. The combination of cell factory technology and other technologies meets the people's new dietary demand, and also supports that sustainable nutrition and human health as part of sustainable development. This paper focuses on the big food view and human health from the prospect of bio-manufacturing and future food, which aims to better meet people's dietary needs for increasingly diversified, refined, nutritious and ecological food through diversified food manufacturing.

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Nitrite reduction in beef burger using papaya (Carica papaya L.) epicarp

Cited by 6 publications

References 36 publications

Uses of carotenoid-rich ingredients to design functional foods: a review

Uses of carotenoid-rich ingredients to design functional foods: a review

Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage

The big food view and human health from the prospect of bio-manufacturing and future food

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