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  • 1
    Online Resource
    Online Resource
    Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages
    Elsevier BV ; 2020
    In:  LWT Vol. 132 ( 2020-10), p. 109845-
    Details
    In: LWT, Elsevier BV, Vol. 132 ( 2020-10), p. 109845-
    Type of Medium: Online Resource
    ISSN: 0023-6438
    URL: Article
    DOI: 10.1016/j.lwt.2020.109845
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2020
    detail.hit.zdb_id: 1469139-5
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  • 2
    Online Resource
    Online Resource
    Characterization of crude extract prepared from Indian curd and its potential as a biopreservative
    SAGE Publications ; 2021
    In:  Food Science and Technology International Vol. 27, No. 4 ( 2021-06), p. 313-325
    Details
    In: Food Science and Technology International, SAGE Publications, Vol. 27, No. 4 ( 2021-06), p. 313-325
    Abstract: The adverse effects of chemical preservatives used to prevent food spoilage have led to the search for various biopreservatives. Considering this, a study was undertaken to prepare crude extract (CE) from Indian curd (a fermented dairy product) and characterized it in terms of antioxidant and antimicrobial activities against some common food-borne bacteria. The CE exhibited well pronounced antimicrobial activity against Bacillus cereus and Salmonella typhimurium. The minimum inhibitory concentration (MIC) of CE was recorded for 2-fold concentrated solution prepared from a 10-fold stock. The CE exhibited a significantly higher ( p  〈  0.05) antioxidant and antimicrobial activities compared to its fractions. The CE was found to be heat stable (up to 100 ℃ for 30 min) and exhibited a significant ( p  〈  0.05) increase in activity at pH 2–7 and in combination with 2% citric acid solution. Trypsin treatment suggested it to be of proteinaceous in nature. The antibacterial activity of CE remained intact at 4 ℃ for seven days, whereas non-significant ( p  〉  0.05) changes in its activity were noted during storage at −20 ℃ for 30 days. The curd sample used for preparation of CE, when tested for bacteriocin production and subsequent antimicrobial activity, did not show inhibition against S. typhimurium. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis of CE and its fractions revealed multi-banding pattern. By virtue of its bioactivities observed, CE can be explored as a promising food biopreservative.
    Type of Medium: Online Resource
    ISSN: 1082-0132 , 1532-1738
    URL: Article
    DOI: 10.1177/1082013220940093
    Language: English
    Publisher: SAGE Publications
    Publication Date: 2021
    detail.hit.zdb_id: 2081257-7
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  • 3
    Online Resource
    Online Resource
    Pork liver protein hydrolysates as extenders of pork patties shelf‐life
    Wiley ; 2021
    In:  International Journal of Food Science & Technology Vol. 56, No. 12 ( 2021-12), p. 6246-6257
    Details
    In: International Journal of Food Science & Technology, Wiley, Vol. 56, No. 12 ( 2021-12), p. 6246-6257
    Abstract: The growing demand for the consumption of more natural products challenges the food industry to meet consumer expectations. In this regard, bioactive peptides obtained from flavourzyme, bromelain and alcalase activity were added to pork patties with the aim of improving their shelf‐life. Five treatments were prepared: control (CON, without enzymatic extract), positive control (ASA, with 150 mg kg −1 of ascorbic acid) and three batches with 250 mg kg −1 of different porcine liver hydrolysates [flavourzyme (FLA), bromelain (BRO) and alcalase (ALC)]. The analysis of raw burgers included proximate composition (moisture, protein, fat and ash contents), colour parameters (L*, a*, b*), metmyoglobin, lipid oxidation, volatile compounds profile and sensory evaluation. Hydrolysate obtained from bromelain enzyme showed the best a* parameter (5.15), the least lipid oxidation (0.63 mg MDA kg −1 ) and the lowest percentage of metmyoglobin (56.02%). Furthermore, this batch also presented the lowest content of aldehydes and alcohols resulting from lipid oxidation. Our results suggested that the hydrolysates obtained from bromelain activity possessed a good antioxidative activity, and therefore, they could be used as a natural antioxidant to extend the shelf‐life of pork burgers.
    Type of Medium: Online Resource
    ISSN: 0950-5423 , 1365-2621
    URL: Issue
    URL: Article
    DOI: 10.1111/ijfs.v56.12
    DOI: 10.1111/ijfs.15359
    Language: English
    Publisher: Wiley
    Publication Date: 2021
    detail.hit.zdb_id: 2016518-3
    detail.hit.zdb_id: 2401430-8
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  • 4
    Online Resource
    Online Resource
    Chemical and physico‐chemical changes during the dry‐cured processing of deer loin
    Wiley ; 2020
    In:  International Journal of Food Science & Technology Vol. 55, No. 3 ( 2020-03), p. 1025-1031
    Details
    In: International Journal of Food Science & Technology, Wiley, Vol. 55, No. 3 ( 2020-03), p. 1025-1031
    Abstract: The changes on chemical composition, physico‐chemical parameters, free fatty acids and free amino acids content of dry‐cured deer loin were investigated at day 0, 30 and 60 of dry‐cured process. On the whole, except for pH values (≈5.6) and composition (fat: 4.6–5.2%; protein: ≈73%; ash: ≈17.5%) that did not show differences between the processing days, the other physico‐chemical parameters were affected by curing process. Colour parameters and moisture (from 69 to 38.4%) decreased while the hardness increase from 12.35 to 342 N and lipid oxidation (from 0.2 to 0.52 mg MDA /kg) increased as dry‐cured stage progresses. In similar way, free fatty acid (2250 mg per 100 g of fat at 0 day and 5940 mg per 100 g of fat at 60 days) and free amino acid content (914 mg per 100 g DM at 0 day and 1253 mg per 100 g DM at 60 days) increased progressively as the curing process progressed. The behaviour of this product during processing is similar to that described for the same product made with other animal species. Therefore, deer meat is an excellent candidate for the production of dry‐cured loin, which would allow introducing a new product on the market.
    Type of Medium: Online Resource
    ISSN: 0950-5423 , 1365-2621
    URL: Issue
    URL: Article
    DOI: 10.1111/ijfs.v55.3
    DOI: 10.1111/ijfs.14342
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2016518-3
    detail.hit.zdb_id: 2401430-8
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  • 5
    Online Resource
    Online Resource
    Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour
    Wiley ; 2021
    In:  International Journal of Food Science & Technology Vol. 56, No. 12 ( 2021-12), p. 6171-6181
    Details
    In: International Journal of Food Science & Technology, Wiley, Vol. 56, No. 12 ( 2021-12), p. 6171-6181
    Abstract: The effect of incorporation of 7.5% (hydrated 50/50 w/w) and 10% (hydrated 70/30 w/w) of Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) flours as partial replacers of fat and salts (sodium chloride and phosphates) on physicochemical properties, microbiological and sensory properties of pâté was studied during cold storage. Mushroom flours increased moisture, dietary fibre and protein contents improving the nutritional value of pâtés. Mushroom flour influenced the colour parameters, especially Ab, and gave harder pâtés in 10% mushroom flour addition. Sensorially, the odour and taste of 7.5% of mushroom flour were considered acceptable, and its addition hydrated in a ratio 50/50 w/w should be the most suitable to improve the nutritional value of this product without significantly affecting the sensory properties. The addition of Ab and Po flours was a feasible strategy to replace fat and salts in pâté.
    Type of Medium: Online Resource
    ISSN: 0950-5423 , 1365-2621
    URL: Issue
    URL: Article
    DOI: 10.1111/ijfs.v56.12
    DOI: 10.1111/ijfs.15076
    Language: English
    Publisher: Wiley
    Publication Date: 2021
    detail.hit.zdb_id: 2016518-3
    detail.hit.zdb_id: 2401430-8
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  • 6
    Online Resource
    Online Resource
    Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels
    Wiley ; 2021
    In:  International Journal of Food Science & Technology Vol. 56, No. 12 ( 2021-12), p. 6182-6191
    Details
    In: International Journal of Food Science & Technology, Wiley, Vol. 56, No. 12 ( 2021-12), p. 6182-6191
    Abstract: This study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) – 100% of pork fat; treatments 1 and 2 (T1 and T2) – pork fat was totally replaced using oil mixture emulsions, avocado (T1) or pumpkin seed (T2) mixed with algal oil. These fat replacements were accompanied by a significant decrease in fat content ( P   〈  0.001) and colour parameters ( P   〈  0.05). Any significant differences in texture were observed in reformulated patties, except for gumminess ( P   〈  0.05) and chewiness ( P   〈  0.001). Moreover, a healthier fatty acid profile was reached ( P   〈  0.001), saturated fat decreased, mono‐ (T1) and polyunsaturated fatty acids (T2) increased and an improvement of all health indices was observed. However, the sensory acceptability of burgers was unaffected ( P   〉  0.05). Thus, these fat reformulations represent a promising strategy to obtain healthier foal burgers with improved nutritional characteristics without affecting sensory properties.
    Type of Medium: Online Resource
    ISSN: 0950-5423 , 1365-2621
    URL: Issue
    URL: Article
    DOI: 10.1111/ijfs.v56.12
    DOI: 10.1111/ijfs.15087
    Language: English
    Publisher: Wiley
    Publication Date: 2021
    detail.hit.zdb_id: 2016518-3
    detail.hit.zdb_id: 2401430-8
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  • 7
    Online Resource
    Online Resource
    Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide
    Wiley ; 2023
    In:  International Journal of Food Science & Technology Vol. 58, No. 6 ( 2023-06), p. 3478-3487
    Details
    In: International Journal of Food Science & Technology, Wiley, Vol. 58, No. 6 ( 2023-06), p. 3478-3487
    Abstract: A polysaccharide (HUP1) was extracted and purified from Hypsizygus ulmarius fruiting bodies and further acetylated (Ac‐HUP1) to improve their physicochemical properties and bioactivities. Chemical and FT‐IR spectrum analyses results indicated differences in functionality and activity between HUP1 and Ac‐HUP1, demonstrating the efficacy of the acetylation. HUP1 has an acetyl group with a degree of substitution (DS) 0.34. The molecular weight of the modified acetylated derivatives was reduced, according to the HPSEC findings. The native and acetylated polysaccharides included varying molar percentages of Ara, Man, Glu, GlcA, and GalA. The Ac‐HUP1 outperformed HUP1 in antioxidant activity using the radical scavengers ABTS, DMPD, DPPH, superoxide, and OH radicals. In addition, Ac‐HUP1 demonstrated higher activity in reducing power using Prussian blue, cupric ion, ferric ion, and phosphomolybdenum, as well as in lipid peroxidation inhibition assay. HUP1 and Ac‐HUP1 inhibited five cancer cells (HT29, PC3, HeLa, Jurkat, and HepG‐2) at concentrations from 10 to 320 μg mL −1 , and the impact was more pronounced in acetylated derivative, which was determined by MTT assay. Ac‐HUP1, compared to HUP1, considerably prolonged the APTT, PT, and TT exhibiting anticoagulant activities. Therefore, acetylation modification may improve polysaccharide'sphysicochemical and biological characteristics, allowing them to be employed in the food, nutraceutical, and pharmaceutical industries.
    Type of Medium: Online Resource
    ISSN: 0950-5423 , 1365-2621
    URL: Issue
    URL: Article
    DOI: 10.1111/ijfs.v58.6
    DOI: 10.1111/ijfs.16439
    Language: English
    Publisher: Wiley
    Publication Date: 2023
    detail.hit.zdb_id: 2016518-3
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  • 8
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    Online Resource
    Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
    MDPI AG ; 2021
    In:  Molecules Vol. 26, No. 13 ( 2021-06-29), p. 3984-
    Details
    In: Molecules, MDPI AG, Vol. 26, No. 13 ( 2021-06-29), p. 3984-
    Abstract: The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.
    Type of Medium: Online Resource
    ISSN: 1420-3049
    URL: Article
    DOI: 10.3390/molecules26133984
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2008644-1
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  • 9
    Online Resource
    Online Resource
    Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
    MDPI AG ; 2021
    In:  Molecules Vol. 26, No. 6 ( 2021-03-11), p. 1547-
    Details
    In: Molecules, MDPI AG, Vol. 26, No. 6 ( 2021-03-11), p. 1547-
    Abstract: The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.
    Type of Medium: Online Resource
    ISSN: 1420-3049
    URL: Article
    DOI: 10.3390/molecules26061547
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2008644-1
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  • 10
    Online Resource
    Online Resource
    Adsorption of Crystal Violet Dye Using Activated Carbon of Lemon Wood and Activated Carbon/Fe3O4 Magnetic Nanocomposite from Aqueous Solutions: A Kinetic, Equilibrium and Thermodynamic Study
    MDPI AG ; 2021
    In:  Molecules Vol. 26, No. 8 ( 2021-04-13), p. 2241-
    Details
    In: Molecules, MDPI AG, Vol. 26, No. 8 ( 2021-04-13), p. 2241-
    Abstract: Activated carbon prepared from lemon (Citrus limon) wood (ACL) and ACL/Fe3O4 magnetic nanocomposite were effectively used to remove the cationic dye of crystal violet (CV) from aqueous solutions. The results showed that Fe3O4 nanoparticles were successfully placed in the structure of ACL and the produced nanocomposites showed superior magnetic properties. It was found that pH was the most effective parameter in the CV dye adsorption and pH of 9 gave the maximum adsorption efficiency of 93.5% and 98.3% for ACL and ACL/Fe3O4, respectively. The Dubinin–Radushkevich (D-R) and Langmuir models were selected to investigate the CV dye adsorption equilibrium behavior for ACL and ACL/Fe3O4, respectively. A maximum adsorption capacity of 23.6 and 35.3 mg/g was obtained for ACL and ACL/Fe3O4, respectively indicating superior adsorption capacity of Fe3O4 nanoparticles. The kinetic data of the adsorption process followed the pseudo-second order (PSO) kinetic model, indicating that chemical mechanisms may have an effect on the CV dye adsorption. The negative values obtained for Gibb’s free energy parameter (−20 〈 ΔG 〈 0 kJ/mol) showed that the adsorption process using both types of the adsorbents was physical. Moreover, the CV dye adsorption enthalpy (ΔH) values of −45.4 for ACL and −56.9 kJ/mol for ACL/Fe3O4 were obtained indicating that the adsorption process was exothermic. Overall, ACL and ACL/Fe3O4 magnetic nanocomposites provide a novel and effective type of adsorbents to remove CV dye from the aqueous solutions.
    Type of Medium: Online Resource
    ISSN: 1420-3049
    URL: Article
    DOI: 10.3390/molecules26082241
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2008644-1
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