Preventive Effect of Olive Leaves Extract in Combination with Tannic Acid on the Quality Losses of the Refrigerated Ground Beef Patties

Moawad, Robiel Kamel; Ibrahim, Amir A.; Abdelmagui, Nahed Mohamed; Ibrahim, Wafaa A.; Shehata, Abdel-Aziz N

doi:10.3923/ajsr.2017.215.226

Cited by 3 publications

(3 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, beef burgers exposed to gamma radiation at dose levels of 3 and 5 kGy received a higher acceptance rating and survived for 12 and 24 days, respectively. These findings concur with those of Hawashin [28] and Moawad [29].…”

Section: Sensory Characteristics Of Beef Burger Samples As Influenced...supporting

confidence: 91%

“…This might be as a result of the inclusion of AQP, BHT, and radiation therapies, which suppress the microbes that can produce those substances. These findings closely match those of Moawad [29]. According to the unique Egyptian standard (2005), minced beef products are typically considered to be spoilt if their TVBN value is more than 20 mg N/100 g.…”

Section: Discussionsupporting

confidence: 78%

See 1 more Smart Citation

Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative

et al. 2022

View full text Add to dashboard Cite

Background The demand for natural coloring and preservative agents in food industry is increasing day by day as a result of awareness of the negative health effects of synthetic color preservatives. Consumers want foods with less processing, a longer shelf life, and clear labels that list only natural ingredients and food additives with familiar names that promote good health. In order to meet consumer demands and regain consumers' confidence in the safety of food products, the food industry was compelled to search for natural alternatives with strong antibacterial and antioxidant properties. Therefore, the objective of this study was to produce a microbial pigment that not only serve as food coloring agents but also provide health advantages owing to their bioactivities. Additionally, the potential use of anthraquinone pigment (AQP) as a natural food preservative compared to gamma irradiation was also examined to extend the shelf life of the beef burger and improve its hygienic quality. Results This study used Talaromyces purpureogenus AUMC2603 to produce the red natural pigment, which was identified as an anthraquinone pigment (AQP). According to the results, gamma (γ) radiation had no significant effect on AQP's antibacterial properties. However, it has a negative, considerable effect on antioxidant activity, where a large dose of γ-ray may change the antioxidant components and lessen the AQP's capacity to scavenge free radicals. Additionally, the γ ray-treated AQP had a strong cytotoxic activity in relation to a high γ-ray dose. As a result, it is suggested that AQP-containing foods should not be irradiated. The extracted AQP was applied as a food additive to improve the quality and increase the shelf life of beef burgers. Significant antibacterial and antioxidant action has been shown at 2% (w/v) AQP. The findings demonstrated that the treatment of beef burger with AQP decreased the initial total bacterial count and psychrophilic bacteria and extended the shelf-life of beef burger in comparison to the control (beef burger with no addition of AQP, butylated hydroxytoluene (BHT) or gamma radiation treatment). On the other hand, there was no substantial difference in the overall amount of mold and yeast or coliform at zero time. According to sensory characteristics, beef burgers had a shelf life of 6 days for controls and 9, 12, and 15 days for AQP-treated samples at 0.5, 1 and 2%, respectively, compared to γ- irradiated samples, 9 and 21 days, at 3 and 5 Kilo Gray (KGy), respectively. Conclusions This research provides a natural red pigment from Talaromyces purpureogenus with potent biological activities as antimicrobials and antioxidants to be applied as coloring, additive, and preservative agent in the food industry. Also, the tested pigment offers a powerful alternative to gamma irradiation for extending the shelf life of food products.

show abstract

Section: Sensory Characteristics Of Beef Burger Samples As Influenced...supporting

confidence: 91%

Section: Discussionsupporting

confidence: 78%

Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Results showed that OLE and TA can be incorporated into beef patties without having a detrimental effect on the product quality. Moreover, during refrigerated storage, panel preference for treated samples was higher than that for untreated control, indicating that both OLE and TA were potent preservatives having a better function, essential for maintaining the sensory attributes of meat products (Moawad et al., 2017 ). Baker and Biol ( 2014 ) reported that addition of 1% OLE to lamb patties had significantly better overall acceptability compared to that of untreated or other treated groups.…”

Section: Discussionmentioning

confidence: 99%

Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre‐ and post‐fermented yoghurt enriched with olive leaf and its extract

Pourghorban

Yadegarian

Jalili³

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

Nowadays, incorporation of health-promoting substances into diet and use of natural additives have attracted an increased interest. In addition, recycle of agricultural wastes and their use as dietary supplements are viewed as useful for economic and environmental reasons (Jaziri et al., 2009). Yoghurt is the most popular dairy product that is widely consumed as a functional food due to its good taste and high nutritional value (Reid et al., 2003). In recent years, some studies have been conducted on yoghurt supplementation with different

show abstract

Combinatorial Usage of Sumac Unriped Fruit Extract (Rhus Coriaria) and Tannic Acid Enhanced Synergistic Anti-Angiogenic Effect on Chick Chorioallantoic Membrane Assay

Uvez¹,

KILIC²,

Esener³

et al. 2021

ActaVetEurasia

View full text Add to dashboard Cite

Preventive Effect of Olive Leaves Extract in Combination with Tannic Acid on the Quality Losses of the Refrigerated Ground Beef Patties

Cited by 3 publications

References 34 publications

Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative

Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative

Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre‐ and post‐fermented yoghurt enriched with olive leaf and its extract

Combinatorial Usage of Sumac Unriped Fruit Extract (Rhus Coriaria) and Tannic Acid Enhanced Synergistic Anti-Angiogenic Effect on Chick Chorioallantoic Membrane Assay

Contact Info

Product

Resources

About