Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples

Ceylan, Zafer; Kutlu, Nazan; Meral, Raciye; Ekin, Mehmet Mustafa; Köse, Yağmur Erim

doi:10.1016/j.fbio.2021.101076

Cited by 45 publications

(21 citation statements)

References 32 publications

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“…The concurrent increasing WHC, SRBC, IgG and decreasing MDA and drip loss prove the dual role of Trp in two important defensive systems. The high peroxidation of biomolecules such as fatty acids in the myo brils could result in high concentrations of ROS and production of MDA in muscles 17 . In other word, the peroxidation of biomolecules in poultry meat could be used as the rancid indicator of refrigerated meat samples that could be augmented by the detrimental factors such as a atoxin B 1 5 .…”

Section: Discussionmentioning

confidence: 99%

Physiological and statistical aspects of immunoregulatory and antioxidant properties of tryptophan

Pajouhanfar

Ghazaghi

Mehri

2022

Preprint

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Tryptophan (Trp) is the third or fourth limiting amino acid for the most poultry species fed on corn-soybean meal-diets, playing an important role in the profile of the blood biochemical variables, humoral immunity, and antioxidant capacity. A dose-response assay was carried out to investigate the effects of graded levels of dietary Trp on blood variables, immunity and meat quality in quail chicks during the last two weeks of growing period. A total of 420, 21-day-old quail chicks were randomly distributed across the seven experimental groups (i.e., 2.12, 2.25, 2.38, 2.51, 2.64, 2.77, and 2.90 g Trp /kg of diet) with 4 pen replicates of 15 birds each. Blood variables including uric acid (UA), albumin (ALB), and triglycerides (TG) responded inversely to increasing dietary Trp (P < 0.001). Blood concentration of aspartate aminotransferase (AST), relative weight of bursa of Fabricius (BF), immunoglobulin G (IgG), water holding capacity (WHC), and antigen production against the sheep red blood cells (SRBC) increased with increases in dietary Trp (P < 0.001). In contrast, the concentration of malondialdehyde (MDA) and drip loss in meat samples decreased with increasing dietary Trp (P < 0.001). The best models for determination of optimal dietary Trp were selected based on a statistical merit called model accuracy index (δ). The optimal amounts of dietary Trp for optimizing ALP, UA, total protein (TP), TG, SRBC, IgG, BF, drip loss, WHC, and MDA were estimated at 2.347, 2.371, 2,372, 2.485, 2,691, 2.738, 2.306, 2.359, 2.247, and 2.500 g/kg of diet, respectively. Principal component analysis showed that UA, TG, IgG, and drip loss had the higher association with dietary Trp compared to the rest responses. Taking into account of high δ and eigenvalues for fitted bird responses, the more reliable estimation of optimal Trp for optimization of studied responses in quail chicks would be 2.738 g Trp/kg of diet, which was significantly higher than that recommended for the quail performance.

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Section: Discussionmentioning

confidence: 99%

Physiological and statistical aspects of immunoregulatory and antioxidant properties of tryptophan

Pajouhanfar

Ghazaghi

Mehri

2022

Preprint

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“…After the production of nanofibers on aluminum foil (18 × 15 cm), salmon slices were treated by rubbing the samples with nanofibers according to the methodology described by Ceylan et al (2021).…”

Section: Preparing Samples For Sv Processingmentioning

confidence: 99%

“…Several different results regarding nanofiber diameter have been reported by different researchers. For example, the diameters of chitosan-and cellulosebased nanofibers ranged from 10 to 250 nm, whereas grape seed oil-loaded nanofibers had 414.8 nm diameters (Ceylan et al, 2021;Devarayan et al, 2013;Klossner et al, 2008;Kriegel et al, 2009).…”

Section: Morphological Characterizationmentioning

confidence: 99%

“…For example, nanotechnology applications involving nanoparticles, nanoemulsions, and nanoencapsulated bioactive materials are beginning to play key roles in food applications (Ceylan, 2018; Ceylan, Meral, Cavidoglu, et al, 2018; Ozogul et al, 2020). Recently published studies suggest that such materials have antibacterial, antioxidative, and antifungal effects on foods (Ceylan et al, 2021; Meral et al, 2019). Moreover, some studies have highlighted the importance of considering the sensory characteristics of food materials when employing nanoapplications.…”

Section: Introductionmentioning

confidence: 99%

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A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking

Ceylan

Unal

Kutlu

et al. 2022

Food Processing Preservation

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Salmon meat samples were treated with nanofibers fabricated from only black seed oil or black seed oil combined with curcumin (NFBO and NFBOC, respectively) and cooked using a sous vide (SV) technique at 70°C for 20 min. Nanofiber diameters ranged from 387.1 to 720 nm. At Day 43, flavor scores of NFBO-and NFBOC-treated samples were 5.50 and 6.0, respectively, whereas NFBOC odor scores were evaluated as neutral (5.25). Conversely, SV had a significantly lower odor score (3.0). The b* values of SV, NFBO, and NFBOC reached 17.69, 16.76, and 15.72, respectively. The combination of nanofibers and SV significantly limited the pathogenic growth of some bacteria. At Day 43, while TMAB and TPB counts of SV samples had reached 5.50 and 4.78 log CFU/g, respectively, the maximum TMAB and TPB counts in samples treated with nanofibers were 2.71 and 2.15 log CFU/g. Moreover, lipid oxidation was retarded through nanofiber application. Practical applicationsNovel trends and technologies in food science and the ready-to-eat sector are garnering a great deal of attention. In the present study, nanofibers fabricated using only black seed oil and black seed oil combined with curcumin (NFBO and NFBOC, respectively) were obtained. Results support the feasibility of combining nanofibers with sous vide cooking of salmon meat. This novel application can help guide future studies concerning gastronomy for ready-to-eat food manufacturers.

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“…In this respect, encapsulations of nisin (9), rosehip seed oil (10), α-tocopherol (11), and zinc oxide (12) were successfully carried out, as can be seen from previous literature studies, as well. Additionally, nanomats that integrated with curcumin and nisin (13) or pomegranate seed oil (14), grape seed oilloaded nanofibers (15) and zein nanofibers (16) effectively improved the acceptability of fish meats during cold storage.…”

Section: Introductionmentioning

confidence: 99%

Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat

Ceylan

KİLİNC

Yïlmaz

et al. 2022

Journal of the Turkish Chemical Society Section A: Chemistry

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In this study, an anti-oxidant nanoformulation to prevent the oxidation of salmon was developed using rosmarinic acid (RA). Minced salmon samples (MSs) were treated with 8.10 -3 g (RAT1) and 16.10 -3 g (RAT2) RA-loaded nanoparticles for 100 g MS rosmarinic acid, separately. The thiobarbituric acid (TBA) values of control (C), RAT1, and RAT2 samples stored at 4 °C were found as 2.995, 1.350, and 0.994 mg MDA/kg; respectively, after 9 days. While the initial free fatty acid (FFA) value of C samples was 2.011%, RAT1 and RAT2 were found as 2.765% and 2.494%, respectively. The 2,2,diphenylpicrylhydrazyl (DPPH) values of MSs treated with RAT1 and RAT2 were observed to be higher than that of C samples. C samples were evaluated as unfit for human consumption on the 5th day of the storage, it was revealed that but the sensory scores of MSs treated with RAT1 and RAT2 were still acceptable for human consumption.

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Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples

Cited by 45 publications

References 32 publications

Physiological and statistical aspects of immunoregulatory and antioxidant properties of tryptophan

Physiological and statistical aspects of immunoregulatory and antioxidant properties of tryptophan

A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking

Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat

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