Sage extracts obtained with cold plasma improves beef quality

Pogorzelska-Nowicka, Ewelina; Górska‐Horczyczak, Elżbieta; Hanula, Monika; Marcinkowska‐Lesiak, Monika; Pogorzelski, Grzegorz; Wierzbicka, Agnieszka; Półtorak, Andrzej

doi:10.1016/j.meatsci.2022.108988

Cited by 9 publications

(7 citation statements)

References 36 publications

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“…Hematological and blood biochemical indicators were used in acute and subacute toxicity testing, and the results demonstrated the chicken breast treated with CP was toxicologically safe. Further, the study by Pogorzelska-Nowicka et al [81] demonstrated that the sage extracts obtained using cold plasma improves the quality of ground beef. The Sage extracted obtained from CP was able to inhibit lipid oxidation and a high amount of n-3 fatty acids at the end of storage in grounded beef.…”

Section: Safety Of Cp For Food Packaging Applicationsmentioning

confidence: 98%

Cold Plasma Technology in Food Packaging

et al. 2022

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Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion between various polymer layers while also improving ink printability. CP facilitates adhesion between two or more hydrophobic materials, resulting in significantly better water vapour permeability (WVP) properties. The sputtering of ionic species by CP results in cross-linkage reactions which improve the mechanical properties of films (tensile strength (TS) and elongation at break (EAB)). Cross-linkage reactions are reported to be responsible for the improved thermal stability of CP-treated biopolymers. CP treatment is known to decrease oxygen permeability (OP) in protein-based biopolymers. CP can also enable the blending of polymers with specific antimicrobial substances to develop active packaging materials. In this review article, we have presented an overview of the recent advancements of CP in the food packaging application. Furthermore, the influence of CP on the properties of packaging materials, and recent advancements in the modification of polymeric food packaging materials have been discussed.

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Section: Safety Of Cp For Food Packaging Applicationsmentioning

confidence: 98%

Cold Plasma Technology in Food Packaging

et al. 2022

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“…The ability of POL extract could inhibit the oxidative denaturation of proteins, and prevent excessive contraction of myogenic fibers during cooking, and reduce water loss, thereby improving the steak's hardness. Pogorzelska-Nowicka et al 2 found that high doses of sage extract were able to improve the hardness of beef patties by inhibiting protein oxidation. Chewiness and hardness of steaks yielded similar results.…”

Section: Effect Of Pol Extract On the Hardness And Chewiness Of Seaso...mentioning

confidence: 99%

“…1 However, seasoned steaks are vulnerable to microbial contamination and oxidative deterioration during the marketing process, leading to a decrease in quality, including color and tenderness, which diminishes consumer inclination to make a purchase. 2,3 Vacuum packaging prolongs the shelf life of meat by inhibiting oxygen penetration, preventing oxidation, and restricting the proliferation of aerobic bacteria. 4 However, the absence of oxygen in vacuum packaging can lead to a deterioration of color in the meat and a gradual reduction in its water-holding capacity due to compression, thus adversely impacting the meat's quality.…”

Section: Introductionmentioning

confidence: 99%

“…Consumers tend to view plant extracts as a natural and safe substance, making them highly favored within the meat industry. 2 Portulaca (Portulaca oleracea L., POL) is a globally widespread medicinal food with a taste resembling spinach and possessing high medicinal value, contributing to improvements in human health. 11,12 It has been shown that POL extract is rich in short-chain organic acids, polyphenols, polysaccharides, and other active substances, which give it strong antioxidant activity, and it is a potential natural antioxidant for use as an alternative to chemically synthesized reagents.…”

Section: Introductionmentioning

confidence: 99%

“…Seasoned steaks are popular with consumers because of their easy processing and high nutritional value 1 . However, seasoned steaks are vulnerable to microbial contamination and oxidative deterioration during the marketing process, leading to a decrease in quality, including color and tenderness, which diminishes consumer inclination to make a purchase 2,3 . Vacuum packaging prolongs the shelf life of meat by inhibiting oxygen penetration, preventing oxidation, and restricting the proliferation of aerobic bacteria 4 .…”

Section: Introductionmentioning

confidence: 99%

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Effect of portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum‐packed seasoned steaks during chilled storage

Zhao,

Deng,

Wang

et al. 2024

J Sci Food Agric

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BackgroundVacuum packaging had the ability to reduce oxidative deterioration and microbial‐induced spoilage of meat. However, in an oxygen‐free environment, it can lead to the development of an unappealing purplish‐red color and a decrease in the water‐holding capacity of meat, thereby impacting the overall meat quality. Portulaca oleracea L. (POL) was a homology of medicine and food known for its exceptional antioxidant and antimicrobial properties.ResultsThe aim of our present study was to investigate the antioxidant and antimicrobial ability of n‐butanol phase extract of POL and the effect of POL extract incorporating on the quality (water‐holding capacity, shear force, color, and texture) and physicochemical (pH, TVB‐N, and total viable counts) attributes of vacuum‐packed seasoned steaks at 4°C over a 15‐day period. Results showed that the POL extract had excellent antioxidant and antimicrobial capacity. Furthermore, the addition of POL extract significantly inhibited protein oxidation and microbial growth of steaks (p < 0.05), and improved the water‐holding capacity, color properties, and tenderness (p < 0.05). Moreover, there were no significant differences (p > 0.05) in the color, water‐holding capacity, and tenderness between the 0.05% and 1% POL treatment groups compared to the sodium nitrite control group.ConclusionThese results indicated that POL extract had the potential to replace sodium nitrite due to ability to hinder protein oxidation and microbial growth of vacuum‐packed seasoned steaks, while enhancing the color, water‐holding capacity, and tenderness of seasoned steaks.This article is protected by copyright. All rights reserved.

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