The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life

Horita, Cláudia; Farías-Campomanes, Angela M.; Barbosa, Taís de Souza; Esmerino, Erick A.; Cruz, Adriano G.; Bolini, Helena Maria André; Meireles, M. Angela A.; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.foodres.2016.02.006

Cited by 83 publications

(36 citation statements)

References 33 publications

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“…In recent years, researchers have used the hydrolysis and other techniques to prepare antihypertensive peptides from food-derived proteins (Tu, Cheng, Lu, & Du, 2018). Many studies revealed that garlic has antitumor (Song & Milner, 2001), antimicrobial (Arbach et al, 2019;Horita et al, 2016), antioxidant (Chen & Huang, 2019), reducing blood lipid (Shabani, Sayemiri, & Mohammadpour, 2019), anticardiovascular disease (Amor et al, 2019), and antidiabetic activities. Garlic (Allium sativum L.) belongs to the genus Allium of the Liliaceae family, which has been widely planted all over the world, mainly for cooking and medicinal applications (Ebrahimi Pure, Ghods Mofidi, Keyghobadi, & Ebrahimi Pure, 2017).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Gao

Xue

et al. 2019

J Food Biochem

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Garlic protein (GP) was enzymatically hydrolyzed using pepsin and trypsin followed by the evaluation of antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of GP and its hydrolysates. The antihypertensive effects of GP and its hydrolysates were determined in vivo. The results showed that GP and its hydrolysates namely GPH-P (pepsin) and GPH-T (trypsin) possessed appreciable antioxidant and ACE inhibitory activities. The ACE inhibitory activity of GP, GPH-T, and GPH-P was in consistent with their antioxidant activities. GP and its hydrolysates offered significant protective effects against H 2 O 2 -induced oxidative damage (p < .05). In addition, the administration of GP, GPH-T, and GPH-P reduced the blood pressure in hypertensive rats. The mechanism might be to reduce blood pressure by inhibiting the activity of ACE, reducing the formation of ACEII, and protecting the activity of bradykinin. This study suggested that GP might be utilized as a promising functional food as antioxidant and antihypertensive agents. Practical applicationsGarlic (Allium sativum L.) is one of the oldest cultivated plants that belongs to the Liliaceae family and it has been used in cooking and medicinal applications. Large quantities of garlic residuals were produced with the development of the garlic essential oil industry. These residuals are highly rich in proteins and they can be used for the preparation of protein hydrolysates. Generally, hydrolysates are considered as a promising food supplement due to the enrichment of amino acids present in it.In this study, garlic proteins (GPs) and its hydrolysates retain effective antioxidant effects. They were found to reduce the blood pressure and prevent oxidative stress induced by H 2 O 2 . The information from this study could be used to develop a new nutritional supplement from GP and its hydrolysates to treat hypertension as well as prevent oxidative damage. K E Y W O R D SACE inhibitory activity, antioxidant, L02 cells, oxidative damage

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Section: Introductionmentioning

confidence: 99%

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Gao

Xue

et al. 2019

J Food Biochem

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“…Although volatile compounds are of outmost importance, especially organosulfuric compounds such as thiosulfinates, garlic bulbs contain a great variety of other bioactive compounds which contribute to their overall antimicrobial activity, including phenols, saponins, peptides and so forth (Kyung, 2012;Lanzotti, Barile, Antignani, Bonanomi, & Scala, 2012;Lanzotti et al, 2013), especially after processing of garlic. It has been reported that processing treatments may alter chemical composition and therefore affect significantly antimicrobial and antioxidant properties of garlic products, mostly due to the labile nature of organosulfuric compounds (de Queiroz et al, 2014;Horita et al, 2016). Therefore, garlic bulbs content in other bioactive compounds except for organosulfuric ones, is essential for their overall antimicrobial properties.Total phenolic compounds content of garlic bulbs shows a great variability depending on both growing condition and genetic factors.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial and antioxidant properties of various Greek garlic genotypes

et al. 2018

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“…; Horita et al . ), some researchers have applied a 5‐point scale for sensory evaluation of cheese (Zalazar et al . ; Madadlou et al .…”

Section: Methodsmentioning

confidence: 99%

“…The panellists who consumed cheese 2-4 times/month or less were removed from the data analysis. Although the most common hedonic scale in consumer test is the 9-point scale (Morais et al 2014;Dantas et al 2016;Horita et al 2016), some researchers have applied a 5-point scale for sensory evaluation of cheese (Zalazar et al 2002;Madadlou et al 2005;Rahimi et al 2007). Therefore, in the present work, the FFC, CLFC, AS 0.1 and AS 0.25 cheeses were assessed for texture, flavour, appearance and overall acceptability by the consumer panel using a 5-point hedonic scale (1 = liked least and 5 = liked most).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

Baghdadi

Aminifar²,

Farhoodi

et al. 2017

Int J of Dairy Tech

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The functionality of Zedu gum as a fat mimetic in low‐fat brined cheese was studied. The physicochemical, textural, rheological, microstructural and sensory properties of cheese samples modified with 0.1% and 0.25% of Zedu gum were compared to those of control cheeses (low‐fat and full‐fat cheeses with no fat mimetic) during ripening. To obtain further information about the cheeses' structure and interactions between macromolecules (casein protein and Zedu gum), other parameters were analysed by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. Incorporation of Zedu gum into low‐fat cheese caused an open microstructure and softer texture in comparison with the control low‐fat cheese. The thermal properties and FTIR spectra of the cheeses were influenced by both fat mimetic and ripening time. On days 1 and 60 of ripening time, the lower value of enthalpy of the low‐fat cheese with 0.25 g of Zedu gum/kg of milk (AS 0.25) in comparison with control low‐fat cheese could have been due to the electrostatic nature of the interactions between Zedu gum and casein protein. On both days, the FTIR spectrum of AS 0.25 showed a well separated absorption at 1746 cm−1 possibly due to the formation of ester groups as a result of the interaction of the carbonyl groups in Zedu gum with the hydroxyl groups of some amino acids in casein.

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The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life

Cited by 83 publications

References 33 publications

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Antimicrobial and antioxidant properties of various Greek garlic genotypes

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

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