The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties.

The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150 mg/100 mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P ≤ 0.05) and reached minimum values at 150 mg/100 mL but the pH decreased slightly. The cooking properties were significantly improved (P ≤ 0.05) at 150 mg/100 mL. Moreover, ASWE at high level (150 mg/100 mL) significantly (P ≤ 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15 days in refrigerated storage using ASWE especially at high concentration (150 mg/100 mL).

Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage.

This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs.

Enzyme activity, sugar composition, microbial growth and texture of fresh Barhi dates as affected by modified atmosphere packaging.

The effects of modified atmosphere packaging (MAP) on various physicochemical quality attributes of fresh Barhi dates at the Khalal (yellow) stage were studied. Polypropylene (PP) and polyethylene (PE) plastic with varied perforation sizes (0, 50, 100 and 150 µm) were evaluated for storage of date fruits at temperatures of 1, 5, 15 and 25 °C up to 45 days. MAP showed significant effects on fruit quality. PP date packages perforated with 150-µm perforations and stored at 5 °C had the lowest acidity and microbial load. Dates packed in PE exhibited higher pectin methylesterase (PME) and polyphenol oxidase (PPO) activities than dates packed in PP. Dates stored in nonperforated packages had the highest PME, PPO and invertase activities. The maximum fructose and glucose contents were observed in PP-packaged dates stored at 15 °C. Analysis of the interactions of several MAP variables revealed temperature as the major variable controlling the quality of dates. The findings showed that MAP can be effectively employed to preserve the quality and improve the shelf life of Barhi dates using PP with 150-µm perforations as the packaging material during storage for 2 weeks at 5 °C.

Heavy metals intake by cultured mushrooms growing in model system.

Micro element and heavy metal contents of mushrooms were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). It was seen an increase in the heavy metal contents (except Cu and Zn) of the mushrooms until the second dose. A decrease was seen in heavy metal intake of the mushroom in the application of the third dose. The highest accumulation occurred from the upper soils treated with the second dose. Amounts of Cd, Cr, Cu, Pb and Zn, which were accumulated in the mushroom after the application of this dose, were detected as 5.7, 23.1, 75.7, 62.8 and 99.3 ppm, respectively.

Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt.

The bioactive compounds of four Saudi date flesh extracts (Ambara (AF), Majdool (MF), Sagai (SF), and Sukkari (SKF)) prepared using different extraction methods-namely, supercritical fluid extraction (SFE), subcritical CO2 extraction (SCE), and Soxhlet extraction (SXE)-were evaluated. A total of 19 bioactive compounds were detected in extracts prepared using SFE and SCE methods, whereas less than 12 compounds were detected in extracts obtained using the SXE method. Both the date variety and extraction method affected the phenolic profile of date flesh extract (p ≤ 0.05). The apparent viscosity, surface color, and bioactive properties of yogurt were affected by both date flesh extracts and storage duration in varied magnitudes (p ≤ 0.05). The incorporation of date flesh extracts into yogurt formulations increased the total phenolic content (TPC), DPPH antiradical activity, viscosity, and redness (a*) and decreased the lightness (L*) and yellowness (b*) of the developed product (p ≤ 0.05). The elongation of storage time progressively (p ≤ 0.05) reduced the pH, TPC, DPPH antiradical activity, bacterial counts, and L* and b* values and increased the acidity, syneresis, viscosity, and a* values with few exceptions. Date flesh extracts can improve the health quality of yogurt without major influence on the sensory attributes while stored at 4 °C.

Determination of heavy metals in bee honey with connected and not connected metal wires using inductively coupled plasma atomic emission spectrometry (ICP-AES).

Two honey samples are taken from two parts of the same honeycomb: one that contacts to the surface of the wire and the other taken from the surface that does not contact the wires. Heavy metal contents of these two samples were determined by inductively coupled plasma atomic emission spectrometry). The Mo, Cd, Cr, Fe, Mn, Ni and Zn contents of the honey in contact with wire is higher when compared to the other. Especially, Fe and Zn contents of honey in contact with wire is much higher than the non-contact one. These values are, respectively, 190.21 and 112.76 ppm. Besides, Ni content of honey in contact with wire is approximately 50% higher.

Supercritical fluid extraction of phenolic compounds and antioxidants from grape (Vitis labrusca B.) seeds.

Supercritical fluid extraction (SFE) technique was applied and optimized for temperature, CO2 pressure and ethanol (modifier) concentration using orthogonal array design and response surface methodology for the extract yield, total phenols and antioxidants from grape (Vitis labrusca B.) seeds. Effects of extraction temperature and pressure were found to be significant for all these response variables in SFE process. Optimum SFE conditions (44 ~ 46 °C temperature and 153 ~ 161 bar CO2 pressure) along with ethanol (<7 %) as modifier, for the maximum predicted values of extract yield (12.09 %), total phenols (2.41 mg GAE/ml) and antioxidants (7.08 mg AAE/ml), were used to obtain extracts from grape seeds. The predicted values matched well with the experimental values (12.32 % extract yield, 2.45 mg GAE/ml total phenols and 7.08 mg AAE/ml antioxidants) obtained at optimum SFE conditions. The antiradical assay showed that SFE extracts of grape seeds can scavenge more than 85 % of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The grape seeds extracts were also analyzed for hydroxybenzoic acids which included gallic acid (1.21 ~ 3.84 µg/ml), protocatechuic acid (3.57 ~ 11.78 µg/ml) and p-hydroxybenzoic acid (206.72 ~ 688.18 µg/ml).

Non-Bovine Milk: Sources and Future Prospects.

Milk is the first food that mammals are exposed to [...].

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage.

This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 µg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.

Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients.

Edible chitosan coatings with natural functional ingredients were used to preserve quality attributes of fresh Barhi date fruit. Fruits were coated with chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). Both coated and uncoated fruits were stored at 4 °C for 4 weeks. A slight decrease in the pH and increase in acidity with storage was observed. However, when chitosan was mixed with OCE or OPE, an increase in pH was observed with a concomitant decrease in acidity. The phenolic content of the samples was decreased with time. However, coating the date with OCE or OPE significantly (p ≤ 0.05) increased the total phenolic with a concomitant increase in radical scavenging activity. The textural properties, particularly hardness, were better preserved in case of coated dates. The sensory evaluation data showed non-significant changes in the acceptability of the Barhi dates throughout the storage period. Chitosan-coating significantly (p ≤ 0.05) inhibited mold growth over time. Scanning electron microscope (SEM) imaging showed difference among different coatings. According to principal component analysis (PCA), OCE and OPE were found to have protective effects on fruit quality.

Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage.

This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced (p ≤ 0.05) the physicochemical attributes of cucumber. The highest values of moisture content, total soluble solids (TSS), pH, total phenolic contents (TPC), DPPH radical scavenging activity, yellowness (b*), and hardness were found in coated samples, which also showed the lowest values of the lightness (L*), greenness (a*), total viable count (TVC), yeast and mold counts, and acidity (p ≤ 0.05). Uncoated cucumber samples showed the highest (p ≤ 0.05) levels of acidity, lightness, greenness, TVC, and yeast and mold count. During storage, concomitant (p ≤ 0.05) reduction in moisture, TSS, pH, TPC, DPPH radical scavenging activity, L*, a*, b*, and hardness along with concurrent (p ≤ 0.05) increment in acidity, TVC, and yeast and mold count were evident in all cucumber samples. Interestingly, the changes in the aforementioned attributes were minimal in functionally coated samples in comparison to uncoated ones, suggesting the potential of OCE and OPE to preserve quality attributes of cucumber during cold storage.

Extraction and Evaluation of Bioactive Compounds from Date (Phoenix dactylifera) Seed Using Supercritical and Subcritical CO2 Techniques.

Date (Phoenix dactylifera) seed is a potential source of natural antioxidants, and the use of innovative green and low temperature antioxidant recovery techniques (using CO2 as solvent) such as supercritical fluid (SFE) and subcritical (SubCO2) extractions can improve their yields and quality in the extracts. SFE, SubCO2 and Soxhlet techniques were employed to enrich antioxidants in extracts from Sukari (SKSE), Ambara (AMSE), Majdool (MJSE) and Sagai (SGSE) date seeds. Extract yields were evaluated and modelled for SFE extract using response surface methodology. Significantly higher (p < 0.05) phenolics (143.48−274.98 mg GAE/100 g), flavonoids (78.35−141.78 mg QE/100 g), anthocyanins (0.39−1.00 mg/100 g), and carotenoid (1.42−1.91 mg BCE/100 g) contents were detected in extracts obtained using SFE and SubCO2 methods. The evaluation of in vitro antioxidant properties showed that SFE and SubCO2 seed extracts demonstrated promising antioxidant (13.42−23.83 µg AAE/mL), antiradical (228.76−109.69 µg/mL DPPH IC50), ferric reducing antioxidant power (1.43−2.10 mmol TE/100 g) and ABTS cation scavenging (375.74-717.45 µmol TE/100 g) properties that were significantly higher than Soxhlet extracts. Both SFE and SubCO2 techniques can be effectively utilized as innovative and environmentally friendly alternatives to obtain high quality antioxidant rich extracts from date seed. These extracts may have potential functional and nutraceutical applications.

Effect of Pulsed Electric Fields on the Lipidomic Profile of Lipid Extracted from Hoki Fish Male Gonad.

Processing of hoki, a commercially important fish species, generates substantial quantities of co-products, including male gonad, which contains valuable lipids, such as phospholipids, that could be recovered and utilised. Hoki fish male gonads (HMG) were subjected to pulsed electric fields (PEF) treatment at varying field strengths (0.625, 1.25, and 1.875 kV/cm) and frequencies (25, 50, and 100 Hz), at a fixed pulse width of 20 µs. The total lipid was extracted using an ethanol-hexane-based (ETHEX) extraction method, and the phospholipid and fatty acid compositions were determined using 31P NMR and GC-FID, respectively. The total lipid yield was increased from 4.1% to 6.7% by a relatively mild PEF pre-treatment at a field strength of 1.25 kV/cm and frequency of 50 Hz. A higher amount of EPA (8.2%), DPA (2.7%), and DHA (35.7%) were obtained by that treatment, compared to both un-heated (EPA: 8%; DPA: 2.5%; DHA: 35.2%) and heat-treated controls (EPA: 7.9%; DPA: 2.5%; DHA: 34%). No significant changes to the content of the major phospholipids were observed. PEF pre-treatment under mild conditions has potential for improving the total lipid yield extracted from fish male gonad.

Effect of Dietary Protein and Processing on Gut Microbiota-A Systematic Review.

The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.

Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage.

Acetylated corn starch was used as a fat replacer in beef patties and its effect on the physicochemical, textural, and sensory attributes of the patties was assessed during frozen storage (-20 °C) for 60 days. The results showed that acetylated corn starch enhanced the redness, moisture retention, thickness, and sensory attributes of the patties (P ≤ 0.05). It also reduced the firmness, cooking loss, diameter reduction rate, and dimensional shrinkage of the patties (P ≤ 0.05). The patties contain 15% acetylated corn starch showed a microstructure similar to that contain 15% animal fat as examined by scanning electron microscopy. Patties containing acetylated corn starch showed high scores of physicochemical properties and sensory attributes, which revealed the beneficial use of this modified starch in meat industry. In conclusion, acetylated corn starch improved the physicochemical properties and sensory attributes of beef patties and can thus be used as fat replacer in meat products.

Nutritive value and chemical composition of prickly pear seeds (Opuntia ficus indica L.) growing in Turkey.

The proximate composition and physico-chemical properties (moisture, crude lipid, crude protein, ash, and crude fiber, peroxide value, saponification value, acidity, relative density and refractive index) of prickly pear seed and corresponding oil were determined. The mineral contents (Ca, Cu, Fe, K, Mg, Na, P, Mn and Zn) of samples were analyzed by inductively coupled plasma atomic emission spectrometry. Minerals determined were: calcium 471.2 mg/kg, potassium 532.7 mg/kg, magnesium 117.3 mg/kg, phosphorus 1,627.5 mg/kg and natrium 71.3 mg/kg. The fatty acid profiles of seed oil from the Opuntia ficus indica were analyzed by gas chromatography. Linoleic acid was established as the major fatty acid (61.01%), followed by oleic (25.52%) and palmitic (12.23%) acids. Both myristic, stearic and arachidonic acids were detected in O. ficus indica seed oil in low amounts. As a result, O. ficus indica seeds are an important source of natural fiber and, given its high linoleic acid content, its oil can be used as a nutraceutic agent.

Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds.

Oil contents of seeds changed between 15.89 g/100 g (purslane) and 38.97 g/100 g (black radish). Palmitic acid contents of oil samples were found between 2.2 g/100 g (turnip) and 15.0 g/100 g (purslane). While oleic acid contents of oil samples change between 12.1% (turnip) and 69.8% (purple carrot), linoleic acid contents of oils were determined between 8.9% (black radish) and 57.0% (onion). The highest linolenic acid was found in purslane oil (26.7%). While α-tocopherol contents of oil samples range from 2.01 mg/kg (purple carrot) to 903.01 mg/kg (onion), γ-tocopherol contents of vegetable seed oils changed between 1.14 mg/kg (curly lettuce) and 557.22 mg/kg (purslane). While campesterin contents of seed oils change between 203.2 mg/kg (purple carrot) and 2808.5 mg/kg (cabbage Yalova), stosterin contents of oil samples varied from 981.5 (curly lettuce) to 4843.3 mg/kg (purslane). The highest brassicasterin and δ5-avenasterin were found in red cabbage oil (894.5 mg/kg) and purslane seed oils (971.3 mg/kg), respectively. Total sterol contents of seed oils changed between 2960.4 mg/kg (purple carrot) and 9185.1 mg/kg (purslane). According to the results, vegetable seeds have different bioactive compound such as fatty acid, tocopherol and phytosterol.

Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel.

The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels. The total phenolic contents in extracts from apricot kernel were between 0.06 (oven-roasted) and 0.20 mg GAE/100 g (microwave-roasted) while the antioxidant activity varied between 2.55 (oven-roasted) and 19.34% (microwave-roasted). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene were detected as the key phenolic constituents in apricot kernels. Gallic acid contents varied between 0.53 (control) and 1.10 mg/100 g (microwave-roasted) and 3,4-dihydroxybenzoic acid contents were between 0.10 (control) and 0.35 mg/100 g (microwave-roasted). Among apricot oil fatty acids, palmitic acid contents ranged from 4.38 (oven-roasted) to 4.76% (microwave-roasted); oleic acid contents were between 65.73% (oven-roasted) and 66.15% (control) and linoleic acid contents varied between 26.55 (control) and 27.12% (oven-roasted).

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage.

This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.

Effect of Microwave Treatment on Oil Contents, Fatty Acid Compositions and Mineral Contents of Hazelnut Varieties.

The oil content of both 'raw' and hazelnut kernels was significantly (p < 0.05) reduced as the microwave power increased from 180 W to 360 W. The contents of fatty acids flucuated for all varieties with microwave power, with a significant (p < 0.05) increment observed for 'Sivri' hazelnut at 180 and 720 W. The maximum linoleic acid contents for 'Raw', 'Sivri' and 'Tombul' hazelnuts were found as 11.87%, 12.61% and 17.68% for nuts roasted at 540 W, unroasted and those roasted at 720 W, respectively. It was observed that K (9735.1 mg/kg) and Mg (2343.7 mg/kg) contents of the investigated samples were found at the maximum levels in unroasted 'Tombul' hazelnut, while the highest P (2845.0 mg/kg) and S (1795.3 mg/kg) contents are determined for hazelnut roasted at 720 W (p < 0.05). The highest Ca content in hazelnut kernel was also observed at 360 W with 2400.9 mg/kg. However, roasting process did not dramatically affect the mineral contents of samples.