Replacement of nitrite with lupulon–xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study

Khatib, Neda; Varidi, Mohammad Javad; Mohebbi, Mohebbat; Varidi, Mehdi; Hosseini, Seyed Mohammad Hashem

doi:10.1007/s13197-020-04299-4

Cited by 26 publications

(19 citation statements)

References 44 publications

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“…Color analysis of ice cream samples was carried out as described by Khatib et al. (2020) using the L *, a *, and b * parameters, where L * = lightness, a * = red‐green color, and b * = yellow‐blue color. These parameters were obtained using a digital camera (Canon Powershot A540 Tokyo, Japan) having six megapixels resolution, under controlled conditions in a special designed chamber.…”

Section: Methodsmentioning

confidence: 99%

Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

Sabet‐Sarvestani

Eskandari

Hosseini

et al. 2021

J Food Process Preserv

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Production of synbiotic ice creams formulated with fructooligosaccharides was performed in this study. Fermentation of ice cream mix was carried out using Lactobacillus casei and Lactobacillus plantarum. Fermented samples had lower pH and higher acidity than unfermented samples. The highest viability of probiotics during storage was associated with synbiotic ice creams, demonstrating a beneficial role of fructooligosaccharides for the growth of lactic acid bacteria (LAB). The highest degree of hydroly-How to cite this article:

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Section: Methodsmentioning

confidence: 99%

Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

Sabet‐Sarvestani

Eskandari

Hosseini

et al. 2021

J Food Process Preserv

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“…In this way, lupulon–xanthohumol loaded nanoliposomes were incorporated as promising nitrite replacer in cooked beef-sausage. In addition to preventing microbial growth and lipid oxidation, nanoencapsulation allowed it to mask the associated bitter taste, avoiding adverse effects on sensory properties [ 68 ].…”

Section: Coating Materialsmentioning

confidence: 99%

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

et al. 2021

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The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.

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“…Therefore, the solution is the combined use of nitrites with other compounds that make it possible to reduce the nitrite content added to meat products. A recent study proposed the use of nanoencapsulated lupulon and xanthohumol as nitrite replacers in cooked beef sausage [ 121 ]. These phytochemicals were added as nanoliposomes, which released the lupulon and xanthohumol in a progressive way during storage.…”

Section: Application Of Encapsulated Plant-based Active Ingredients In the Meat Industrymentioning

confidence: 99%

“…Additionally, in some cases (i.e., coliforms), the use of nanoliposomes alone, although presenting a high antimicrobial effect, showed less effectiveness than the combination of both preservatives. The authors related this activity with the synergistic effect of nanoliposomes and nitrite, which effectively inhibit the growth of different microbial species such as C. perfringers and coliforms, and reduce the total count and mold and yeast count [ 121 ]. Additionally, the use of nanoliposomes + nitrite was also shown to prevent lipid oxidation in cooked beef sausages.…”

Section: Application Of Encapsulated Plant-based Active Ingredients In the Meat Industrymentioning

confidence: 99%

“…In fact, in a sensory evaluation, the control samples (with 120 ppm of nitrite) and the different combination of nanoliposomes and nitrite (between 30 and 90 ppm) did not show differences in taste, odor, texture, color and consumer acceptance, which confirms the potential use of this strategy for partial replacement of nitrites. Thus, the use of nitrite was observed to be critical, but a significant reduction could be feasible to limit the use of this preservative without affecting the quality of meat products [ 121 ].…”

Section: Application Of Encapsulated Plant-based Active Ingredients In the Meat Industrymentioning

confidence: 99%

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Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

Domínguez¹,

Pateiro²,

Munekata³

et al. 2021

Molecules

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The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.

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Replacement of nitrite with lupulon–xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study

Cited by 26 publications

References 44 publications

Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

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