Spices as natural additives for beef burger production

Sedlacek-Bassani, Juliana; Grassi, Thiago Luís Magnani; Diniz, Juliana Campos Pereira; Ponsano, Elisa Helena Giglio

doi:10.1590/fst.21019

Cited by 6 publications

(2 citation statements)

References 32 publications

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“…The human senses are used to evaluate product attributes, and consumer perceptions and reactions to product attributes are studied. Some herbal extracts can give a distinctive food taste that may be unacceptable to consumers; hence, sensory quality is one of the important aspects of successful marketing ( 86 , 228 ). From a commercial perspective, the overall acceptability of a product is often more important than evaluating the enriched product in terms of antimicrobial activity and slowing or inhibiting lipid oxidation.…”

Section: Discussionmentioning

confidence: 99%

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

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Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.

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Section: Discussionmentioning

confidence: 99%

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

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“…Herbs and spices are widely used ingredients in food preparation. They are becoming a global trend and their use has been on the rise in the last century (Alezandro et al, 2011;Carraro et al, 2012;Vallverdú-Queralt et al, 2015;Szűcs et al, 2018;Sedlacek-Bassani et al, 2020). Lebanese thyme gained significant importance, increased demand and is exported mainly to the Gulf countries as well as the United States, Australia, and Germany (Ghanem, 2018;Hamade, 2016).…”

Section: Introductionmentioning

confidence: 99%

The influence of socio-demographic factors on patterns of thyme and thyme products consumption: the case of a Mediterranean country

et al. 2022

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Thyme intake assessment is gaining significance because thyme is becoming a global staple food and its use has been on the rise. In our study, a food frequency questionnaire (FFQ) was developed to assess thyme intake in Lebanon. Out of the total 1555 adult participants, 1523 persons (97.9%) consumed at least one thyme product among the14 assessed thyme-containing products. The mean consumption of thyme products was estimated to be 425.5 g/day, providing an estimated 31.4 g/day of thyme. Thyme pie had the highest mean intake (72.5 g/day) and represented the highest thyme contribution (10.4 g/day) among all thyme products, while crackers with thyme had the lowest mean intake (3.7 g/day) and the lowest thyme contribution (0.2 g/day). The mean consumption values for thyme products were significantly different between participants of different genders, age categories, socio-economic and demographic levels. This study highlighted the importance of a food frequency questionnaire as a tool for data collection about the consumption patterns.

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Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products

Sulieman,

Abu Zeid

2023

Halal and Kosher Food

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Spices as natural additives for beef burger production

Cited by 6 publications

References 32 publications

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

The influence of socio-demographic factors on patterns of thyme and thyme products consumption: the case of a Mediterranean country

Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products

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