Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/20270 |
Resumo: | There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life ofmeat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250mg kg-1 (FVE-250), 500mg kg-1 (FVE-500) and 1000mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 mol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 mol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant inmeat products. |
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Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogelsAntioxidant activityLipid and protein oxidationPhysicochemical parametersSeaweed extractSensory analysisThere is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life ofmeat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250mg kg-1 (FVE-250), 500mg kg-1 (FVE-500) and 1000mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 mol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 mol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant inmeat products.The authors would like to thank Xunta de Galicia (grant number IN607B 2016/28). The authors also thank the Instituto Nacional de Investigaciones Agrarias y Alimentarias, Spain, for granting Ruben Agregán a predoctoral scholarship (CPR2014-0128). Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Mohsen Gavahian gratefully acknowledges the support of the Ministry of Economic Affairs, project no. 107-EC-17-A-22-0332, Taiwan (R.O.C). He alsowould like to declare that his main contribution to this work was related to the extraction and antioxidant studies. Amin Mousavi Khaneghah gratefully acknowledges the support of a CNPq-TWAS Postgraduate Fellowship (Grant # 3240274290). Special thanks to Artur J. Martins and Miguel A. Cerqueira for supplying the ‘organogels’ used in this study.Biblioteca Digital do IPBAgregán, RubénBarba, Francisco JoseGavahian, MohsenFranco, DanielKhaneghah, Amin MousaviCarballo, JavierFerreira, Isabel C.F.R.Barretto, Andrea Carla da SilvaLorenzo Rodriguez, Jose Manuel2018-01-19T10:00:00Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/20270engAgregán, Rubén; Barba, Francisco J.; Gavahian, Mohsen; Franco, Daniel; Khaneghah, Amin Mousavi; Carballo, Javier; Ferreira, Isabel C.F.R.; da Silva Barretto, Andrea Carla; Lorenzo, José M. (2019). Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels. Journal of the Science of Food and Agriculture. ISSN 0022-5142. 99, p. 4561-45700022-514210.1002/jsfa.9694info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:46:11Zoai:bibliotecadigital.ipb.pt:10198/20270Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:11:03.715172Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels |
title |
Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels |
spellingShingle |
Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels Agregán, Rubén Antioxidant activity Lipid and protein oxidation Physicochemical parameters Seaweed extract Sensory analysis |
title_short |
Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels |
title_full |
Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels |
title_fullStr |
Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels |
title_full_unstemmed |
Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels |
title_sort |
Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels |
author |
Agregán, Rubén |
author_facet |
Agregán, Rubén Barba, Francisco Jose Gavahian, Mohsen Franco, Daniel Khaneghah, Amin Mousavi Carballo, Javier Ferreira, Isabel C.F.R. Barretto, Andrea Carla da Silva Lorenzo Rodriguez, Jose Manuel |
author_role |
author |
author2 |
Barba, Francisco Jose Gavahian, Mohsen Franco, Daniel Khaneghah, Amin Mousavi Carballo, Javier Ferreira, Isabel C.F.R. Barretto, Andrea Carla da Silva Lorenzo Rodriguez, Jose Manuel |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Agregán, Rubén Barba, Francisco Jose Gavahian, Mohsen Franco, Daniel Khaneghah, Amin Mousavi Carballo, Javier Ferreira, Isabel C.F.R. Barretto, Andrea Carla da Silva Lorenzo Rodriguez, Jose Manuel |
dc.subject.por.fl_str_mv |
Antioxidant activity Lipid and protein oxidation Physicochemical parameters Seaweed extract Sensory analysis |
topic |
Antioxidant activity Lipid and protein oxidation Physicochemical parameters Seaweed extract Sensory analysis |
description |
There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life ofmeat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250mg kg-1 (FVE-250), 500mg kg-1 (FVE-500) and 1000mg kg-1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g-1 extract. Antioxidant values ranged from 37.5 mol of Trolox equivalents (TE) g-1 (FRAP assay) to 2111 mol TE g-1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant inmeat products. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/20270 |
url |
http://hdl.handle.net/10198/20270 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Agregán, Rubén; Barba, Francisco J.; Gavahian, Mohsen; Franco, Daniel; Khaneghah, Amin Mousavi; Carballo, Javier; Ferreira, Isabel C.F.R.; da Silva Barretto, Andrea Carla; Lorenzo, José M. (2019). Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels. Journal of the Science of Food and Agriculture. ISSN 0022-5142. 99, p. 4561-4570 0022-5142 10.1002/jsfa.9694 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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