Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism

Xu, Qian‐Da; Zhou, Zhi-Qiang; Jing, Zan; He, Qiang; Sun, Qun; Zeng, Wei

doi:10.1016/j.foodcont.2021.108368

Cited by 10 publications

(11 citation statements)

References 34 publications

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“…In the present study, tea polyphenol was a water‐soluble phenolic compound and contained multiple hydroxyl groups, which could change the tertiary structure of a myofibrillar protein and quench its fluorescence intensity. In addition, tea polyphenols might react with exposed tryptophan residues in the head region of myosin, so as to unfold the protein, which could cause a shielding effect to reduce the fluorescence intensity of protein (Xu, Zhou, Jing, et al, 2021). The relative study (Li, Liu, et al, 2020; Li, Zhao, et al, 2020) also reports that phenolic compounds can change the tertiary structure of a myofibrillar protein, which is meaningful for the improvement of some texture properties of myofibrillar protein during processing and storage.…”

Section: Resultsmentioning

confidence: 99%

Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism

Tan

Chen

et al. 2022

Food Processing Preservation

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In this research, the effects and action mechanism of tea polyphenols (TP) on the quality of common carp meat during the freezing process were investigated. During the freezing process, TP could reduce the thawing loss of carp meat and improve its texture properties. Moreover, TP showed the remarkable capability to inhibit protein denaturation and enhance the thermal stability of the myofibrillar protein (MP) in carp meat. In addition, by the observation of fluorescence spectrum and Fourier transform‐infrared spectrum, the tertiary and secondary structures of MP could be obviously changed with the treatment of TP. Furthermore, according to the analysis of molecular docking, TP could interact tightly with MP by hydrogen bonds and hydrophobic interactions, which changed the spatial structure of MP and affected the quality of carp meat. All present results suggested that TP had a potential value to improve the quality of common carp meat during the freezing process. In the present study, TP could reduce the thawing loss of carp meat and improve its texture properties during the freezing process by interacting with carp's MP. All results suggest that TP have the potential to improve the quality of common carp meat during the freezing process. Novelty impact statement In present study, tea polyphenols could reduce the thawing loss of carp meat and improve its texture properties during freezing process by interacting with carp's myofibrillar protein. All results suggest that tea polyphenols have the potential to improve the quality of common carp meat during freezing process.

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Section: Resultsmentioning

confidence: 99%

Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism

Tan

Chen

et al. 2022

Food Processing Preservation

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“…Thickness was measured at five different locations of the film using a micrometer (Syntek co., Ltd., Zhejiang, China), and three composite films were used for parallel tests. Color ( L* , a* , b* , and Δ E (chromatic aberration) values) was determined using a colorimeter (CR400; Konica Minolta Sensing, Inc., Tokyo, Japan), and the detailed method was according to Xu et al 5 . Moisture content was determined according to the direct drying method 9 …”

Section: Methodsmentioning

confidence: 99%

“…Bacon, ham, and sausage, containing plenty of fat, are three kinds of typical high‐fat food. During their storage, unsaturated and saturated fats are easily attacked by free radicals, which then convert into various toxic and carcinogenic chemicals 5 . Meanwhile, free radicals produced from lipid oxidation will induce protein oxidation 6 .…”

Section: Introductionmentioning

confidence: 99%

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A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

Jing²,

et al. 2023

J Sci Food Agric

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BACKGROUND A novel film based on some natural ingredients (wheat gluten, pectin, and polyphenols) was used to improve the quality and storage stability of high‐fat food due to their good sustainable, mechanical, and edible properties. RESULTS With the addition of polyphenols from Cedrus deodara (in the form of pine‐needle extract (PNE)), the physicochemical properties (thickness, moisture content, and color), mechanical properties (tensile strength and elongation), barrier properties (water vapor, oil, and oxygen permeability, transmittance), and thermal stability of the composite film were improved. According to the analysis of infrared spectroscopy and molecular docking, the main compounds of PNE interacted with wheat gluten by hydrogen bonds and hydrophobic forces to form a compact and stable structure. In addition, the composite film showed a remarkable antioxidant capability to scavenge free radicals, and the film matrix could effectively protect the antioxidant activity of PNE. Furthermore, using cured meat as a model, the composite film exhibited a fine packaging performance in high‐fat food during storage, which could obviously inhibit the excessive oxidation of fat and protein of cured meat and was beneficial in forming its special flavor. CONCLUSION Our results suggest that the composite film possessed good properties and had potential for packing of high‐fat foods, which could improve the quality and safety of food during processing and storage. © 2023 Society of Chemical Industry.

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“…Finally, oxidation of myoglobin to metmyoglobin causes discoloration of meat and meat products. Some studies reported that antioxidants, such as vitamin E and some other plant extracts could be used to reduce lipid and protein oxidation induced deterioration of foods [ 10 , 11 ]. For this reason, smoking agents with antioxidant activity have become a choice to improve the oxidative stability and shelf life of smoked meat products in recent years [ 5 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity and Sensory Quality of Bacon

Zhou

Luo

Quan

et al. 2022

Foods

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Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods.

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Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism

Cited by 10 publications

References 34 publications

Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism

Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism

A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

Antioxidant Activity and Sensory Quality of Bacon

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