Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants

Lahmar, Aida; Morcuende, David; Andrade, María J.; Chekir‐Ghedira, Leila; Estévez, Mario

doi:10.1016/j.meatsci.2018.01.015

Cited by 28 publications

(20 citation statements)

References 44 publications

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“…Lipid peroxidation was measured using a TBARS assay according to the method described by ( Lahmar et al, 2018 ) with slight modifications. To be exact, each sample (10 g) was placed in 15 mL of mixed solution (0.45 M trichloroacetic acid, 3.4 mM EDTA, 3.4 mM propyl gallate) and homogenized at 14,000 rpm for 1 min.…”

Section: Methodsmentioning

confidence: 99%

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Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

et al. 2018

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To improve the antibacterial and antioxidant properties of chitosan (CS), CS grafted with gallic acid (GA) using recombinant bacterial laccase from Bacillus vallismortis fmb-103 (fmb-rL103) as a catalyst. The structures of grafted chitosans were identified using Fourier transform infrared spectroscopy (FT-IR) and UV visible spectrum (UV–Vis spectroscopy). After gallic acid grafting, the antibacterial properties of chitosans against Pseudomonas, Acinetobacter, Brochothrix thermosphacta, Escherichia coli, Staphylococcus aureus, Salmonella, and Listeria monocytogenes were significantly improved. Meanwhile, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging results showed that the antioxidant properties of grafted CS increased as well. The preservative effects of the grafted chitosan on chilled meat were then investigated. For this purpose, the quality indexes of the chilled meat during the storage were monitored, including total bacterial count, total basic volatile nitrogen (TVB-N) content, pH value, color and thiobarbituric acid reactive substances (TBARS) and so on. The results showed that coating with the grafted chitosan retarded the growth of spoilage bacteria, and decreased TVB-N and TBARS values of meat. The shelf life of chilled meat coated by CS grafted with GA (GA-g-CS) also extended from 6 days to 18 days at 4°C. These results provided a theoretical basis for the future application of the GA-g-CS in the preservation of chilled meat.Highlights: The temperature and pH-stable bacterial laccase was used to synthesize gallic acid grafted chitosan.Antioxidant and antibacterial properties of chitosan were improved through grafting gallic acid.Storage properties of chilled meat were improved by coating with gallic acid grafted chitosan.

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Section: Methodsmentioning

confidence: 99%

“…Meat spoilage was steadily concerned over by meat industry and retail market, since it causes substantial losses of up to 40% of production ( Lahmar et al, 2018 ). The main cause of meat corruption is the growth of microbes including spoilage and pathogenic bacteria.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

et al. 2018

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“…O processo de oxidação dos constituintes dos alimentos contribui desfavoravelmente para a sua preservação e diminui seu tempo de validade. O intuito da inclusão de aditivos ou de algum processamen-to é prolongar o período no qual o alimento está apto para o consumo seguro, postergando sua deterioração (LAHMAR et al, 2018;POGORZELSKA et al, 2018).…”

Section: Métodounclassified

“…ISSN 2176-7114 -vol. 20, n. 39, Edição Especial -Estresse Oxidativo -2020 O nível elevado de lipídios presentes em produtos cárneos e afins é o principal determinante que impacta na sua degradação oxidativa (JIANG;XIONG, 2016;SMAOUI et al, 2016;LAHMAR et al, 2018;POGORZELSKA et al, 2018), fenômeno denominado rancificação, acarretando alteração de coloração, de sabor, de aroma e, consequentemente, prejudicando a aceitabilidade e encurtando o tempo hábil para o consumo (SMAOUI et al 2016;POGORZELSKA et al, 2018). A proliferação de microrganismos imprime velocidade às vias metabólicas, gerando produtos enzimáticos finais que prejudicam a qualidade do produto (SMAOUI et al, 2016;LAHMAR et al, 2018).…”

Section: Métodounclassified

Efeito Antioxidante Da Ilex Paraguariensis E Condimentos Na Oxidação Lipídica De Filés De Oreochromis Niloticus

Machado¹,

Peixoto

Hautrive³

et al. 2020

Rev. Cont. Saúde

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Os compostos antioxidantes presentes naturalmente nas plantas têm sido alvo de pesquisas em substituição aos sintéticos como aditivos alimentícios. Este estudo teve por objetivo avaliar o potencial antioxidante de extrato de erva-mate, em associação com os condimentos alecrim, orégano e tomilho, em filés de tilápia submetidos à diferentes formas de preparo, frente à oxidação lipídica do pescado. Os extratos foram avaliados quanto ao percentual de redução do radical 2,2-difenil-1-picril-hidrazil e quanto aos teores de compostos fenólicos totais. A oxidação lipídica do pescado foi analisada pelo teste das substâncias reativas ao ácido tiobarbitúrico (TBARS, do inglês, thiobarbituric acid reactive substances). Os resultados mostraram que o orégano foi o condimento que apresentou o maior teor de compostos fenólicos totais e a erva-mate, a maior atividade antioxidante. Com relação à análise de TBARS, a adição do mix de erva-mate com os três condimentos aos filés de tilápia in natura e submetidos aos diferentes processamentos térmicos (frito ou assado), foi verificado que apresentaram os menores valores relativos às amostras controle (sem a adição do mix), atingindo uma diminuição de, aproximadamente, dez vezes no pescado preparado assado. Quanto ao reaquecimento, foi constatado que este fator dobra a quantidade de TBARS presentes. Assim, conforme os resultados, é possível sugerir a eficácia da associação dos condimentos com a erva-mate na redução da rancidez oxidativa dos filés de tilápia submetidos aos diferentes processamentos térmicos aplicados, bem como do produto in natura.

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“…The chemical composition, the antimicrobial, antioxidant, antimutagenic and anti-genotoxic properties of the essential oils of P. chloranthus from Tunisia have been the aim of the study of several authors 1,2,4,8,9,10,11,12 . Only very few reports 13 about the chemical composition of extracts of this species could be found: the flavonoids [isorhamnetin-3-O-glucoside, isorhamnetin-3-O-rutinoside, apigenin-6, 8-di-Cglucoside (vicenin-2), and tamarixetin-3-Oglucoside].…”

mentioning

confidence: 99%

Untitled

2020

IJPSR

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Pituranthos chloranthus and Artemisia vulgaris L. are two of the most important aromatic and medicinal species from the Apiaceae and Asteraceae families, respectively. They are traditionally used in certain pathologies in which inflammatory processes are involved. The present study investigates the potential of aqueous extracts of Tunisian P. chloranthus and A. vulgaris as a natural alternative source of antioxidant and anti-inflammatory activities using in-vitro techniques. The antioxidant activities of aqueous extracts were evaluated through several assays: capacity for scavenging free radicals (ABTS, DPPH, hydroxyl, superoxide, nitric oxide); and total antioxidant capacity by ferric reducing power activity and inhibition of lipid peroxidation by thiobarbituric acid reactive species (TBARS) method. The anti-inflammatory activity was evaluated through the lipoxygenase (LOX) inhibitory activity. P. chloranthos aqueous extract presented higher concentration of total phenols than A. vulgaris extract, nevertheless higher capacity for scavenging ABTS, superoxide, hydroxyl, and NO free radicals. In the presence of liver homogenate, both extracts had poorer antioxidant activity than in the remaining lipid substrates. P. chloranthos extract had a higher ability for inhibiting lipoxygenase twice higher than A. vulgaris, while it had lower capacity for reducing Fe 3+ than P. chloranthos extract. Our results suggest that there are differences of antioxidant activity between both samples, but also the strength for inhibiting the oxidation is highly dependent on the method used. INTRODUCTION: Pituranthos chloranthus (Bent. Et Hook.) (Apiaceae) is an aromatic plant from North Africa.

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Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants

Cited by 28 publications

References 44 publications

Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

Efeito Antioxidante Da Ilex Paraguariensis E Condimentos Na Oxidação Lipídica De Filés De Oreochromis Niloticus

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