Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation

Bouaziz, Fatma; Helbert, Claire Boisset; Romdhane, Molka Ben; Koubàa, Mohamed; Bhiri, Fatma; Kallel, Fatma; Châari, Fatma; Driss, Dorra; Buon, Laurine; Châabouni, Semia Ellouz

doi:10.1016/j.ijbiomac.2014.08.044

Cited by 74 publications

(25 citation statements)

References 44 publications

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“…On day 12, the highest levels of pH were observed in C, V, and C Z treatments. Generally, the post‐mortem decomposition of nitrogenous substances cause an increase in the pH level of fish samples . The difference in pH were not significant for C z VE e 2%, C z VE m 2%, and C z VE e 1% E m 1% treatments, but the pH levels were significantly less than the other three samples ( P < 0.05).…”

Section: Resultsmentioning

confidence: 89%

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Mayeli

Mehdizadeh

Tajik

et al. 2019

Flavour & Fragrance J

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In this study, the antioxidant potency of aqueous ethanolic and methanolic extracts of sour orange peel was assessed. The antioxidant and antibacterial characteristics of zein coating enriched with these extracts were then evaluated for refrigerated fish stored with vacuum packing (VP). The antioxidant activities of the hydroalcoholic extract were more potent than those of the methanolic extract. The total viable counts of Enterobacteriaceae, Pseudomonas spp., and psychrotrophic bacteria in all of the samples were significantly decreased, compared with the control, for the storage period. Thiobarbituric acid reactive substances, peroxide, total volatile basic nitrogen, and free fatty acids were significantly lower in all treated samples, compared with the control. In the sensorial assessment, the coated samples enriched with different concentrations of extracts were mostly preferred by the sensory analyst. In combination, the coating layers increased the shelf life of fish for 12 days. Edible coatings are significant protective agents for perishable foods such as seafood. Longer shelf lives are feasible with different processing methods, such as edible coatings and plant extracts, and with suitable combinations of these agents. The enrichment of zein coatings by essential oils or extracts can improve the sensory attributes (such as flavour, taste, and colour), as well as antioxidant and antimicrobial characteristics.

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Section: Resultsmentioning

confidence: 89%

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Mayeli

Mehdizadeh

Tajik

et al. 2019

Flavour & Fragrance J

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show abstract

“…For instance, different gums (i.e. Almond gum is a natural biopolymer produced by almond trees and highly abundant worldwide (Bouaziz et al, 2014(Bouaziz et al, , 2015c. showed their potential to induce dough strengthening, and improve the texture of the baked bread (Guarda et al, 2004;Rodge et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…showed their potential to induce dough strengthening, and improve the texture of the baked bread (Guarda et al, 2004;Rodge et al, 2012). It could also serve as functional ingredient to improve the physical and structural properties of hydration, oil-holding capacity, viscosity, texture, sensory characteristics and shelf-life (Mahfoudhi et al, 2012(Mahfoudhi et al, , 2014aBouaziz et al, 2015cBouaziz et al, , 2016bRezaei et al, 2016). Due to its numerous properties reported in the literature and recently reviewed (Bouaziz et al, 2016a), it represents a promising agent for food strengthening, dietary fibre content increasing and as health product enhancer (low in calories, cholesterol and fats).…”

Section: Introductionmentioning

confidence: 99%

Effects of almond gum as texture and sensory quality improver in wheat bread

Bouaziz

Koubàa

Jeddou

et al. 2016

Int J of Food Sci Tech

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Summary The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum.

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“…Sometimes complete reaction mixture can be injected directly into the gas chromatograph, thus avoiding any cleanup stages. There are many silylation reagents that have been applied for the analysis of carbohydrates in sweet medicines at different temperatures for different reaction times (19)(20)(21)(22). Hexamethyldisilazane (HMDS), N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA), trimethylchlorosilane (TMCS) and N-methyl-Ntrimethylsilyltrifluoroacetamide (MSTFA) are the most commonly used reagents.…”

Section: Qualitative Analysis Of Monosaccharidesmentioning

confidence: 99%

“…In Hakomori's method carbohydrates in dimethylsulfoxide (DMSO) is reacted with methyl iodide catalysed by the methylsulfinyl carbanion, which is prepared from sodium hydride (86). Sometimes with modification for the use of methylsulfinyl carbanion made with bases such as potassium hydride or butyl-lithium (16,21,88). Several years later, Ciucanu and Kerek developed a simple, rapid and quantitative procedure used finely powdered sodium hydroxide as base catalyst and DMSO as solvent (87).…”

Section: Methylation Analysismentioning

confidence: 99%

Quality control of sweet medicines based on gas chromatography-mass spectrometry

Zhao

et al. 2015

DD&T

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Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation

Cited by 74 publications

References 44 publications

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Effects of almond gum as texture and sensory quality improver in wheat bread

Quality control of sweet medicines based on gas chromatography-mass spectrometry

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