The effect of hyaluronic acid addition on the properties of smoked homogenised sausages

Zając, Marzena; Kulawik, Piotr; Tkaczewska, Joanna; Migdał, Władysław; Filipczak‐Fiutak, Magda; Fiutak, Grzegorz

doi:10.1002/jsfa.8041

Cited by 13 publications

(8 citation statements)

References 44 publications

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“…However, according to Nussinovitch [68] delaying moisture transport by alginate coatings prevent shrinkage, microbial contamination, and change of color of meat and meat products. Cooking loss (∆ W cs ) shows meat’s ability to retain water and fat and it is an important indicator during evaluation of profitability of production process [69]. The results obtained in this study are presented in Figure 11.…”

Section: Resultsmentioning

confidence: 84%

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

et al. 2017

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Abstract:We investigated the effect of sodium alginate hydrosols (1%) with 0.2% of NaCl treated with direct electric current (DC) used as a coating on microbial (Total Viable Counts, Psychrotrophic bacteria, yeast and molds, Lactic acid bacteria, Enterobacteriaceae), physiochemical (pH, lipid oxidation, antioxidant activity, weight loss, color) and sensory properties of skinned pork sausages or with artificial casing stored at 4 • C for 28 days. Moreover, the cytotoxicity analysis of sodium alginate hydrogels was performed. The results have shown that application of experimental coatings on the sausage surface resulted in reducing all tested groups of microorganisms compared to control after a 4-week storage. The cytotoxicity analysis revealed that proliferation of RAW 264.7 and L929 is not inhibited by the samples treated with 200 mA. Ferric reducing antioxidant power (FRAP) and free radical scavenging activity (DPPH) analyses showed that there are no significant differences in antioxidant properties between control samples and those covered with sodium alginate. After 28 days of storage, the highest value of thiobarbituric acid-reactive substances (TBARS) was noticed for variants treated with 400 mA (1.07 mg malondialdehyde/kg), while it was only slightly lower for the control sample (0.95 mg MDA/kg). The obtained results suggest that sodium alginate treated with DC may be used as a coating for food preservation because of its antimicrobial activity and lack of undesirable impact on the quality factors of sausages.

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Section: Resultsmentioning

confidence: 84%

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

et al. 2017

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“…Third, since Streptococcus species are known for their pathogenicity, the production approach through bacterial fermentation poses the risk of product contamination with secreted exotoxins by bacteria and prevents its use in food applications. The addressed challenges were tackled by the genetic engineering of bacterial strains of Bacillus subtilis , Lactobacillus lactis , or Corynebacterium glutamicum , and this resulted in the production of a food-grade HA polymer with Generally Recognized As Safe (GRAS) status as per FDA 2020 [ 2 , 3 , 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…Chon et al [ 15 ] explored the properties of kefir with HA addition and found that the addition of HA did not affect the physicochemical and organoleptic properties of kefir and that HA could be used as a health-improving agent, especially in skin-damage and muscle. HA has been used in other foods, for example, Zajac et al [ 6 ] reported improved rheology and water-binding properties in smoked homogenized sausages after adding HA. Tan et al [ 11 ] recently reviewed the use of HA as a nano-delivery vehicle for food bioactive compounds and reported that these carriers have been developed with an improved solubility, stability, and bioavailability of polyphenols, lipids, and vitamins.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties

Joshi,

Sutariya,

Salunke

2024

Foods

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Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA—specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa at 0.25% (w/w) concentration—impact rheological characteristics, functional attributes, heat stability, protein stability, protein structure, and protein fractions within skim milk. The addition of HA led to an increase in the apparent viscosity of all samples. A higher G″ value over G′ values for all HA samples was observed in frequency sweep, indicating the absence of interparticle interactions between HA particles. Protein stability and heat stability were significantly lower for 980 kDa and 2550 kDa HA as compared to the control and 8 kDa HA samples. As the MW increased, WHC, emulsion properties, and foaming stability notably increased. However, reversed results were found in the case of foaming activity. Moreover, no significant changes were observed in the percent area of individual protein fractions and the hydrodynamic diameter of protein particles. This study would help to understand the effect of HA when incorporated in dairy products for water binding or enhancement in viscosity-based applications.

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“…In aqueous HA solution, the anionically charged carboxyl groups usually combine with metal ions such as Na + , then form the high-hydrophilic Sodium Hyaluronate (SH) [ 2 ]. Based on its good water-holding and rheological properties, HA improves the texture of yogurt [ 3 ], enhances the homogeneity of smoked sausages [ 4 ] and contributes to the stability of skimmed milk in combination with carrageenan [ 5 ]. Interestingly, Kweon et al used HA to produce an edible film for alleviating dry mouth [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Sodium Hyaluronate on Antioxidant and Anti-Ageing Activities in Caenorhabditis elegans

Lin

Song

Zhong

et al. 2023

Foods

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As an acidic polysaccharide, the formation of Hyaluronic acid (HA) is typically Sodium Hyaluronate (SH) for knee repair, oral treatment, skincare and as a food additive. Nevertheless, little information is available on the anti-ageing activity of SH as a food additive. Therefore, we treated C. elegans with SH, then inferred the anti-aging activity of SH by examining the lifespan physiological indicators and senescence-associated gene expression. Compared with the control group, SH (800 μg/mL) prolonged the C. elegans’ lifespans in regular, 35 °C and H2O2 environment by 0.27-fold, 0.25-fold and 1.17-fold. Simultaneously, glutathione peroxidase (GSH-Px), antioxidant enzyme superoxide dismutase (SOD) and catalase (CAT) were increased by 8.6%, 0.36% and 167%. However, lipofuscin accumulation, reactive oxygen species (ROS) and malondialdehyde (MDA) were decreased by 36%, 47.8–65.7% and 9.5–13.1%. After SH treatment, athletic ability was improved and no impairment of reproductive capacity was seen. In addition, SH inhibited the blocking effect of age-1 and up-regulated gene levels involving daf-16, sod-3, gst-4 and skn-1. In conclusion, SH provides potential applications in anti-ageing and anti-oxidation and regulates physiological function.

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The effect of hyaluronic acid addition on the properties of smoked homogenised sausages

Abstract: HA has a potential of being a perfect functional food additive for meat industry, although further research regarding processing conditions should be performed. © 2016 Society of Chemical Industry.

Cited by 13 publications

References 44 publications

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties

Effect of Sodium Hyaluronate on Antioxidant and Anti-Ageing Activities in Caenorhabditis elegans

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