showing 12 related works from this author
Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and saf…
2018
Abstract Background Cooked ready-to-eat (RTE) meat products are subjected to contamination of spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria monocytogenes. These microorganisms contaminate cooked RTE meat products after the cooking step and may further grow during shelf-life potentially leading to spoilage or foodborne diseases, respectively. In the current context of salt, fat and chemical preservatives reduction in meat products formulations, a combined strategy that considers the development of more robust formulations, active packaging and the use of non-thermal post-packaging decontamination strategies seems required to ensure shelf-stable and safe …
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life
2018
Abstract The effect of pitanga leaf extracts, as source of natural antioxidants, on physicochemical properties as well as lipid and protein oxidation of pork burgers during storage at 2 ± 1 °C, packed under modified atmosphere, was assessed. Formerly, the in vitro antioxidant and antimicrobial activities as well as the phenolic profile of pitanga leaf extracts were also studied. Thereafter, five samples were prepared, including control (without antioxidants), commercial synthetic antioxidant (BHT at 200 mg/kg) and three concentrations of pitanga leaf extracts: PLL (at 250 mg/kg), PLM (at 500 mg/kg) and PLH (at 1000 mg/kg). The predominant phenolic compounds identified in pitanga leaf extrac…
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
2020
Abstract Background Carotenoids are isoprenoids compounds widely distributed in foods. A difference of carotenoids relative to other food bioactives is that some can be converted into compounds exhibiting vitamin A activity, which is essential for humans. Besides, they are more versatile as they are also natural pigments, antioxidants and can be involved in health-promoting actions. Lately, they are also attracting interest in relation to skin beauty. Their importance for different industry sector (foods, feeds, pharmaceutical, cosmetics) is therefore indisputable. Carotenoids can be obtained by different approaches including extraction from appropriate sources or synthesis. Scope and appro…
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
2018
Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in t…
Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a…
2021
Aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), Scots pine bark (SP), and sea buckthorn leaves (SB) were obtained using maceration and pressurized hot water and tested for their bioactivities. Maceration provided the extraction of higher dry matter contents, including total phenolics (TPC), anthocyanins, and condensed tannins, which also impacted higher antioxidant activity. NS and SB extracts presented the highest mean values of TPC and antioxidant activity. Individually, NS extract presented high contents of proanthocyanidins, resveratrol, and some phenolic acids. In contrast, SB contained a high concentration of ellagitannins, ellagic acid, and quercetin, exp…
Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
2019
Abstract Background New technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alternative to traditional (thermal and chemical) disinfection and preservation methods. PL can be used to decontaminate a great variety of foods as well as to decontaminate contact surfaces, thus improving safety in foods and extending their shelf life. Moreover, this technology can prevent or reduce some of the detrimental effects of traditional methods on nutrients and bioactive compounds of food products. Scope and approach The combination of PL with other techniques such as ultraviolet light (UV), thermosonication (TS), pulsed electric fields (PEF), manothermosonication …
Recent advancements in lactic acid production - a review.
2017
Abstract Lactic acid, as an organic acid, has essential roles in industrial applications ranging from the food industry to life-sciences. Conventional fermentation methods have been well-studied since late 18th century, but are unable to achieve consumers' expectations regarding both quality and quantity. Therefore, novel technological developments of lactic acid production to increase yield and decrease over-all cost have become the primary goal. Genetic and metabolic engineering are great tools to overcome problems associated with product inhibition, undesired by-product formation, the negative effect of extreme culture conditions and most importantly inefficient use of expensive substrat…
Ethnopharmacology, phytochemistry and biological activity of Erodium species: a review
2019
Erodium spp. is a genus that can be found in all continents that has been traditionally used in folk medicine to treat many diseases such as hemorrhage, dermatological disorders, indigestion, and inflammatory diseases. Moreover, Erodium leaves have been used for the preparation of salads, omelets, sandwiches, sauces and soups, among other food products. The objective of this review was to show the recent and relevant studies about extraction of bioactive compounds, the phytochemical characterization, the potential biological activities and toxicological evidence reported in both in vitro and in vivo studies from Erodium spp. In addition, the use of Erodium spp. as natural compounds against …
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage
2019
Tuluq and Torba yoghurts are traditional concentrates from Iran. Physicochemical, nutritional, and sensory properties of these yoghurts were studied along 60 days of storage. Results showed that, both pH and percentage of free whey decreased significantly (P < 0.05), while titratable acidity, total solid, salt, protein and fat content increased (P < 0.05) during storage. The yoghurt lipolysis decreased during the first 30 days and then increased during the storage. The indexes pH 4.6-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen in yoghurt samples decreased during first 30 days, possibly due to removing of low molecular weight nitrogenous compounds of Tuluq and Tor…
Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactiva…
2018
Abstract The antioxidant and antimicrobial effects of guarana seed extracts (GSE) added to pork patties were evaluated for 18 days storage at 2 ± 1 °C. Five treatments were prepared: i) without natural antioxidant [control (negative control)], ii) with BHT at 200 mg/kg (positive control), and iii) with three different concentrations: 250 mg/kg (guarana seed low dose-GSL), 500 mg/kg (guarana seed medium dose-GSM) and 1000 mg/kg (guarana seed high dose-GSH) of guarana extracts, respectively. The pH, instrumental colour (CIE L*, a*, b*), total viable counts (TVC), Pseudomonas spp. counts and lactic acid bacteria (LAB) counts, 2-thiobarbituric acid reactive substances (TBARS) and carbonyl co…
Main characteristics of peanut skin and its role for the preservation of meat products
2018
Background The produced peanuts by-products are a huge challenge, but they are recognized to be a source of valuable nutrients, including natural antioxidants and antimicrobials. Antioxidants are considered as necessary ingredients in food to prevent oxidative reactions and their undesirable effects in food quality during processing and storage. However, the use of such compounds is regulated due to their harmful effects revealed by in vitro and in vivo studies. The use of natural antioxidants appears as an interesting alternative for food producers, particularly meat industries. Scope and approach Peanut skin (PS), a by-product of peanut processing in agro-industries, constitutes an under-…
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
2017
International audience; Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter are the major bacterial pathogens associated with foodborne diseases and their inactivation is fundamental to ensure microbiologically safe products. Although efficient in generating safe foods with proper shelf-lives, pasteurization and commercial sterilization may result in numerous nutritional and sensory changes in foods. To address these disadvantages, mild processing methods (i.e., processing technologies for food preservation that apply mild temperature; <40 °C) aiming to destroy microbial food contaminants have been developed.Scope and approachThis review emphasizes the main applic…