Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver.

An environmentally sustainable method to extract phosphatidylcholine (PC) from chicken liver (PCCL) and its functional properties were studied. The extraction times, enzymatic hydrolysis time, the solid-liquid ratio as well as types of enzymes (protamex proteinase and neutral proteinase) were investigated. Furthermore, the content of PCCL, emulsifying properties and solubilities of PCCL were also determined. The optimum conditions of extracting PCCL were found to be: reaction time of 3.75 h, enzymatic hydrolysis time of 85.22 min, 1: 3.15 (w/v) of solid-liquid ratio, using protamex proteinase, and the yield and concentration of PCCL was 88.92% and 0.89 mg/mL, respectively. Solubility and emulsifying properties of PCCL showed that the HLB value of PCCL was 10, and in ethanol and glycerol, the solubility of PCCL was 0.5850 g/mL and 0.0965 g/mL, respectively, which was shown to have good ethanol solubility and lipophilicity. From the perspective of green production and high-value utilization of by-products, PCCL could be used as a potential new lecithin source, providing ideas for the development and application of PC of animal origin.

Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities.

The effect of different levels of allspice and perilla frutescens seed extract (ASE and PSE) on the formation of heterocyclic amines (HCAs) in pan-fried chicken meat patties and the bioactive components found in ASE and PSE that contribute to the mitigation of HCAs were investigated in this study. DPPH radical scavenging activity was evaluated and the results indicated that APSE (ASE + PSE) showed the highest capacity to scavenge free radicals, and the most effective inhibition of HCAs formation. Furthermore, Single and mixed phenolic compounds exhibited a positive effect in scavenging free radicals and mitigating HCAs. The radical scavenging activity and HCAs inhibition effect of single phenolic compounds were highly correlated, whereas mixed phenolic compounds exhibited poor correlation. PCA analysis indicated that phenolic compounds had the maximum inhibitory effect on IQ, followed by Norharman and harman and the minimal effect on PhIP and 7,8-DiMeIQx.

Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage.

Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra-performance liquid chromatography (Q-TOF-MS, Xevo G2-S; Milford, MA, USA, Waters) system in tandem with a quadruple time-of-flight mass spectrometer. The effect of CME on lipid and protein oxidation was investigated in goat patties during 9 days of refrigerated storage (4 ± 1 °C). Patties were prepared from freshly minced meat with the addition of 0.1% and 0.2% CME and compared with the butylated hydroxytoluene (BHT) (0.01%) and control. High level of thiol and lower level of thiobarbituric acid reactive substances and carbonyl content were observed in CME-treated samples compared to control during storage period. The incorporation of CME in patties reduced the pH and water activity values markedly, but no effect was found on color and sensory analyses. These results show that increased level of CME is more effective against lipid and protein oxidation and therefore can be used as a natural antioxidant in meat products without affecting product acceptability. PRACTICAL APPLICATION: Chrysanthemum morifolium flower belongs to the family "Asteraceae" and is a novel natural antioxidant for meat processing industry. It possesses strong antioxidant activities having many phenolic compounds including gallocatechin, apigenin, rosmarinic acid, caffeic acid, rhamnetin, and quercetin, and can be used for development and production of functional food as a natural antioxidant agent.

A novel photoelectrochemical sensor based on tailoring printable mesoscopic chip for fast and real-time phospholipids oxidation detection.

The detection of phospholipids oxidation is important for meat control and disease prevention. In this paper, a photoelectrochemical sensor based on printable mesoscopic chip (PMC) for fast and real-time monitoring phospholipids oxidation was designed and fabricated. TiO2, ZrO2 and carbon films of PMC were screen-printed onto the FTO glass layer by layer. The PMC and the feasibility for determination of phospholipids oxidation were investigated by scanning electron microscope (SEM), UV-vis spectroscopy, cyclic voltammograms (CVs) and electrochemical impedance spectroscopy (EIS), etc. The short circuit current (Jsc) was used as a signal current, which would decrease if phospholipids in PMC were undergoing oxidation for the change of electrical properties. Compared with other methods, phospholipids in PMC did not require pretreatment, and the process was nondestructive and real-time. Meanwhile, this method showed high sensitivity and good selectivity. The fabricating process of PMC is simple, and the costs are low, relatively.