RESUMO
A systematic review and meta-analysis assessed the combined effects of biopolymer-based active packaging and ionizing radiation on muscle foods' quality. Radiation processing of muscle foods reduced the initial counts and growth rates of microbial flora. Irradiation did not affect the initial level of total volatile nitrogen while decreasing its increasing rate during storage. The initial levels and increasing lipid and protein oxidation rates increased after irradiation. Packaging of muscle foods with biopolymer + active compounds before irradiation was the most effective way to decrease microbial flora's initial counts and growth rates. During storage, lower lipid and protein oxidation was found in irradiated muscle foods packed with biopolymer + active compounds. From an industrial standpoint, the packaging of muscle foods with biopolymer + active compounds, particularly plant-based ones, synergistically acts with ionizing radiation to decrease microbial flora counts; therefore, lowering radiation doses can be applied, which minimizes the adverse effects of irradiation on muscle foods.
Assuntos
Músculos , Embalagem de Produtos , Radiação Ionizante , Alimentos , LipídeosRESUMO
This systematic review and meta-analysis quantified the effects of various vegetable oil-based nanoemulsion (NE) formulations on muscle foods' microbial and chemical quality by estimating the weighted overall response ratio (R*). Treatment of muscle foods with NE formulations reduced the growth rates of total mesophilic bacteria, total psychrophilic bacteria, lactic acid bacteria, and Enterobacteriaceae by 26.2% (R*=0.738), 19% (R*=0.810), 44.7% (R*=0.553), and 31.8% (R*=0.682) during the storage period, respectively. Moreover, the NE formulations retarded the increasing rates of volatile basic-nitrogen content, lipid and protein oxidation, and lipid hydrolysis by 41.4% (R*=0.586), 34% (R*=0.660), 55% (R*=0.450), and 37.1% (R*=0.629), respectively. The NE formulations prepared from safflower, olive, canola, and sunflower oil were more effective than the other vegetable oils to control microbial growth and slow down chemical changes in muscle foods. The combination of nanoemulsions (NEs) and essential oils (EOs) was more efficient than NEs to preserve muscle foods. Packaging NE-treated muscle foods under anaerobic conditions provided better control of microbial growth and chemical changes than packaging under aerobic conditions. Consequently, a combination of vegetable oil-based NEs and EOs followed by anaerobic packaging is the most effective treatment to improve the quality of muscle foods.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2057415 .
Assuntos
Óleos Voláteis , Óleos de Plantas , Óleos de Plantas/química , Óleos Voláteis/farmacologia , Músculos , Alimentos , Conservação de AlimentosRESUMO
The current investigation assessed the effect of pectin (PE) biodegradable nanocomposite coating containing curcumin nanoparticles (CNP) and ajowan (Carum copticum) essential oil nanoemulsion (ANE) combined with low-dose gamma irradiation on microbial, physiochemical, and sensorial qualities of lamb loins during refrigeration conditions. Active coating combined with gamma irradiation reduced the count number of mesophilic and psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae; and minimized lipid and protein oxidation changes, total volatile basic nitrogen content, met-myoglobin formation, and color deterioration in the loin samples. The increased shelf-life of lamb loins up to 25 days compared with 5 days assigned for the control group can be associated with the application of ionizing radiation and edible PE coating containing CNP and ANE, which might be due to the synergistic or additive effects of treatments. Overall, as an effective preservation technique, a combination of PE + CNP + ANE and irradiation can be recommended for prolonging the shelf-life of lamb loins during refrigerated storage.
Assuntos
Conservação de Alimentos/métodos , Raios gama , Óleos Voláteis , Carne Vermelha/análise , Carne Vermelha/microbiologia , Animais , Carum/química , Curcumina/química , Irradiação de Alimentos/métodos , Microbiologia de Alimentos , Armazenamento de Alimentos/métodos , Nanocompostos , Pectinas/química , OvinosRESUMO
The aim of current study was to investigate the antimicrobial effect of gum essential oil of Pistacia atlantica (wild pistachio) tree (GEO) and design a new film based on polypropylene polymer coated with silica nanoparticles and GEO. The antimicrobial activity of the packaging film was evaluated with or without milk on Staphylococcus aureus, Salmonella enterica, Escherichia coli, and Listeria monocytogenes during 35 days. The results showed that GEO has significant antibacterial properties. It was most effective on Salmonella enterica, while its effect on Listeria monocytogenes was the weakest. Antimicrobial activity of the film without milk showed no significant differences among the different sizes of nanoparticles used (0.05, 0.025, and 0.051 g) (p ≥ .05). It can be concluded that polypropylene incorporated with GEO and silica nanoparticles active film had antimicrobial properties up to 35 days, while using with milk or without milk. Therefore, this type of packaging is effective to enhance the shelf life of milk.
RESUMO
Inflammation and endothelial dysfunction are major problems in hemodialysis (HD) patients. This study assessed the effects of an 8 week administration of pomegranate peel extract (PPE) and vitamin E (Vit E) alone or in combination on the biomarkers of inflammation, including C-reactive protein (CRP), interleukin-6 (IL-6), and tumor necrosis factor-alpha (TNF-α), and the biomarkers of endothelial function, including intercellular adhesion molecule-1 (ICAM-1), vascular cell adhesion molecule-1 (VCAM-1), and P-selectin, in HD patients. In a randomized, double-blind, parallel, placebo-controlled trial, 100 HD patients were randomly divided into 4 equal groups: (a) PPE + Vit E, received 2 pomegranate tablets (each tablet contained 225 mg PPE, equal to 90 mg ellagic acid) + 1 Vit E soft gel (400 IU) daily, (b) PPE, received 2 pomegranate tablets + 1 Vit E placebo soft gel daily, (c) Vit E, received 1 Vit E soft gel + 2 pomegranate placebo tablets daily, and (d) placebo, received 2 pomegranate placebo tablets + 1 Vit E placebo soft gel daily. For group allocation, a stratified block randomization procedure based on sex, age, and HD duration was used. Each intervention product and its placebo had identical shape, color, size, and packaging. Consumption of PPE + Vit E significantly reduced the serum CRP level (mean change: -7.12 ± 4.59 mg l-1, P < 0.001) compared to other groups, while reduced levels of IL-6 (mean change: -2.19 ± 2.33 pg ml-1, P < 0.001), TNF-α (mean change: -2.41 ± 3.21 pg ml-1, P = 0.008), ICAM-1 (mean change: -64.2 ± 111.0 ng ml-1, P = 0.017), and VCAM-1 (mean change: -117.7 ± 177.1 ng ml-1, P = 0.002) were observed compared to the control. There was no significant difference in the P-selectin level among the groups. Consumption of PPE or Vit E alone significantly reduced the CRP level (mean change for PPE: -3.58 ± 5.41 mg l-1, P < 0.001; mean change for Vit E: -3.25 ± 8.29 mg l-1, P = 0.002) compared to the control. As a result, consumption of PPE in combination with Vit E enhanced the inflammatory status and endothelial function in HD patients.
Assuntos
Células Endoteliais/efeitos dos fármacos , Inflamação/tratamento farmacológico , Extratos Vegetais/farmacologia , Punica granatum/química , Diálise Renal , Vitamina E/farmacologia , Biomarcadores/sangue , Proteína C-Reativa , Método Duplo-Cego , Ingestão de Alimentos , Feminino , Humanos , Inflamação/sangue , Molécula 1 de Adesão Intercelular/sangue , Interleucina-6/sangue , Irã (Geográfico) , Masculino , Pessoa de Meia-Idade , Fator de Necrose Tumoral alfa , Molécula 1 de Adesão de Célula Vascular/sangueRESUMO
Anthocyanins are natural bioactive compounds that have several health benefits. This systematic review and meta-analysis assessed the impact of dietary anthocyanins on markers of systemic and vascular inflammation. Meta-analysis of 32 randomised controlled trials indicated that dietary anthocyanins significantly decreased levels of C-reactive protein (CRP; -0.33â¯mg/l, 95% CI: -0.55 to -0.11, Pâ¯=â¯0.003), interleukin-6 (IL-6; -0.41 ρg/ml, 95% CI: -0.70 to -0.13, Pâ¯=â¯0.004), tumor necrosis factor-alpha (TNF-α; -0.64 ρg/ml, 95% CI: -1.18 to -0.09, Pâ¯=â¯0.023), intercellular adhesion molecule-1 (-52.4â¯ng/ml, 95% CI: -85.7 to -19.1, Pâ¯=â¯0.002), and vascular adhesion molecule-1 (VCAM-1; -49.6â¯ng/ml, 95% CI: -72.7 to -26.5, Pâ¯<â¯0.001) while adiponectin level was significantly increased (0.75⯵g/ml, 95% CI: 0.23 to 1.26, Pâ¯=â¯0.004). The levels of interleukin-1ß (IL-1ß; -0.45 ρg/ml, 95% CI: -3.77 to 2.88, Pâ¯=â¯0.793) and P-selectin (-6.98â¯ng/ml, 95% CI: -18.1 to 4.15, Pâ¯=â¯0.219) did not significantly change. Subgroup analyses showed that administration of higher doses of anthocyanins (>300â¯mg/day) significantly decreased levels of CRP, IL-6, TNF-α, and VCAM-1. The results indicate that dietary anthocyanins reduce the levels of systemic and vascular inflammation in the subjects.
Assuntos
Antocianinas/farmacologia , Ensaios Clínicos como Assunto/estatística & dados numéricos , Inflamação/dietoterapia , Adiponectina/sangue , Adiponectina/metabolismo , Animais , Biomarcadores/sangue , Biomarcadores/metabolismo , Citocinas/sangue , Citocinas/metabolismo , Humanos , Inflamação/metabolismoRESUMO
In this research, a new ice-glazing based on chitosan-gelatin (Ch-Gl) incorporated with Persian lime peel essential oil (LEO), and superchilled storage was established to assess the microbial, physicochemical, and sensory quality of rainbow trout fillets. The fillets were immersed in distilled water (control), Ch-Gl, Ch-Glâ¯+â¯1% LEO, and Ch-Glâ¯+â¯2% LEO to form glazing layer on the surface, then stored at -1.4⯰C for 30â¯days. All treatments delayed the growth of total mesophilic bacteria, total psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria compared to control during the storage period. The treatments also retarded the increase in the contents of total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, pH, and electric conductivity during storage. The freshness indexes i.e. K and Fr values were improved in treated groups compared to control group. The combined treatments (Ch-Glâ¯+â¯1% or 2% LEO) were more effective than Ch-Gl alone to inhibit the microbial growth, retard the physicochemical deterioration, and improve freshness indexes in the fillets. It can be concluded that ice-glazing based on Ch-Gl incorporated with LEO, and superchilled storage is effective to enhance the quality and shelf-life of rainbow trout fillets.