Prevent Lipid Oxidation Research Articles

Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat.

Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat. We aim to develop a carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, 3, and 4%) of an ethanolic propolis extract (EPE) to maintain the quality and extend the shelf life of chicken breast meat stored at 2 °C for 16 days. The influence of the CMC and EPE coating on the physicochemical and microbiological quality parameters of chicken breast meat, e.g., pH, color, metmyoglobin (MetMb), lipid oxidation (thiobarbituric acid reactive substance, TBARS), and microbiological and sensory analyses, was studied. Significantly lower weight loss and pH (p ≤ 0.05) were noted in the coated samples compared with the uncoated samples (control) over the storage period. MetMb content was significantly reduced (p ≤ 0.05) in the coated samples compared to the control. Additionally, the addition of EPE to CMC was more effective in inhibiting microbial growth, preventing lipid oxidation, and keeping the overall acceptability of coated chicken breast meat compared to the control. This work presents CMC and EPE as alternative preservatives to produce active packaging coatings.

Oxidative and storage stability in beef burgers from the use of bioactive compounds from the agro-industrial residues of passion fruit (Passiflora edulis)

This work aims to evaluate the effect of extracts obtained from passion fruit residues on the oxidative, microbiological, and physicochemical quality of beef burgers during storage. Four types of treatments were considered, including control (without addition of antioxidants), BHT (100 mg kg−1 of butylated hydroxytoluene), AE (1000 mg kg−1 of aqueous extract), and EE (500 mg kg−1 of ethanolic extract). The ethanolic and aqueous extracts showed a concentration of total phenolics of 39.94 ± 1.52 mg GAE.g−1 and 11.91 ± 0.39 mg GAE.g−1, respectively. Extracts have also shown antioxidant and antimicrobial in vitro activity. Under the conditions tested, AE and EE have prevented lipid oxidation in beef burgers similar to BHT. As well as inhibiting the growth of mesophilic and psychrophilic microorganisms. The discoloration process was minimized up to the 9th day of storage with just AE. Therefore, agro-industrial passion fruit residues are sources of natural additives, with antimicrobial and antioxidant properties, which can be used by the meat industry to improve the oxidative and microbiological stability of beef burgers during storage.

Evaluación de una dieta antioxidante para tilapia Oreochromis niloticus con inclusion de subproducto de mango y jamaica

The aquaculture industry has currently experienced a growing interest in implementing antioxidants from natural origin in diets because the synthetic ones that have been used are associated to carcinogenic and teratogenic effects. Additionally, synthetic antioxidants have been included in such diets to prevent lipid oxidation during storage and distribution of the organisms without an approach from their health status point of view since they require micronutrients, such as bioactive compounds, mainly antioxidants. Thus, mango and roselle by-products rich in bioactive compounds were included in the aquaculture diet, assessed on their antioxidant properties and performance on tilapia Oreochromis niloticus, and compared with reference and commercial diets. The results of the different experimental diets indicated that their properties increased -according to the analyses of anti-radical antioxidant activity 1,1-diphenyl-2-pricrylhydrazyl (DPPH●) ferric reducing antioxidant power (FRAP) of ferric ion (Fe III) and phenolic compound concentration- with the inclusion of the by-products included as novel inputs. With respect to the zootechnical parameters assessed, no differences were found, so no negative effect was considered during feeding with the novel functional diet. Therefore, the potential use of the assessed by-products in commercial diets is inferred, suggesting assessment during the fattening stages of the species under commercial rearing conditions.

The Role of Thyme (Zataria multiflora Boiss) Essential Oil as Natural Antioxidant on the Lipid Oxidation in Mayonnaise

Nowadays, essential oils are considered substitutes for synthetic additives in food products. Since lipid oxidation is the main chemical process affecting mayonnaise deterioration, in this research, the antioxidant activity of essential oil of thyme (Zataria multiflora Boiss) was determined for oxidative stability of treated mayonnaise (homogenized) during 6 months of storage. The antioxidant activities of the essential oil of thyme (0–150 μg/g) were investigated by the DPPH method. Then, the efficiency of this essential oil (144.4 μg/g) as a natural antioxidant in mayonnaise was studied by following analysis: peroxide, anisidine, Totox, and thiobarbituric acid. GC analysis of the essential oil resulted in the identification of forty compounds. The essential oil is characterized by a high number of monoterpenes such as thymol and carvacrol. Regarding antioxidation, the investigated essential oil strongly reduced the DPPH radical (IC50 = 144.4 μg/ml). This study confirms that the essential oil of thyme possessed antioxidant properties in vitro. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation ( p < 0.05 ), while the control sample was oxidized faster. The essential oil had a significant effect on taste, odor, and overall acceptance, but no significant difference was observed in color and texture. The results of the present experiments suggest that essential oil of thyme (Z. multiflora) can be used as a source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise. Therefore, it can used as a natural antioxidant and flavoring compound in foods such as mayonnaise.

Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract

Soybean and corn oils are among the most popular vegetable oils, and are ingredients which are widely used in cooking and in the food industry. These oils contain many unsaturated fatty acids such as oleic, linoleic and linolenic acids, which makes them easily oxidized by oxygen. Extensive efforts are being made to prevent or minimize vegetable oil oxidation through the development of antioxidants. Phenolic antioxidants which are present in some extracts can be used as food additives to prevent lipid oxidation. In this study chromatographic analyses (HPLC and GC) of the Pluchea quitoc hydroalcoholic extract were performed. The content of phenolic compounds by the Folin-Ciocalteau method and the antioxidant properties against radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) were also evaluated. The effect of samples prepared with soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract was determined and compared with samples of these oils which were free of antioxidants and with samples containing the synthetic antioxidant BHT. The results showed potential for application of the extract. A high content of phenolic compounds (314 milligrams of gallic acid equivalents (GAE)/g of extract) and good IC50 values were detected for the inhibition of the radicals DPPH and ABTS (13.2 µg·mL-1 and 5.6 µg·mL-1). In the evaluation of the oxidative stability of the oils enriched with this extract, it was found that at 1% concentration it was possible to obtain values of induction period (IP) close to the samples with added BHT.

Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention.

The aim of this study was to observe the effect of purple corn anthocyanin on the light-induced antioxidant activity, free radicals, volatile compounds, color parameters, and sensory properties of milk during storage. There were four groups: (1) negative control, no addition of anthocyanins + exposure to fluorescent light (NC); (2) positive control 1, no addition of anthocyanins + protected from fluorescent light (PC1); (3) positive control 2, the addition of 0.3% (w/v) anthocyanins + exposure to fluorescent light (PC2); and (4) the addition of 0.3% anthocyanins + protected from fluorescent light (AC). The results indicated that the concentration of antioxidant activity parameters in the NC group decreased during the entire storage period, whereas antioxidant activity parameters were unchanged except for the glutathione peroxidase (GSH-Px) in the AC group. Moreover, the NC group showed lower levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and higher levels of superoxide anion and hydrogen peroxide than the other groups after 1 d of storage period. The extent of malondialdehyde accumulation and lipid peroxidation in the control groups were greater than that of the AC group. Twenty-two volatile compounds were determined in milk, which consisted of eight alcohols, three ketones, five aldehydes, two esters, and four hydrocarbons by headspace gas chromatography mass spectrometer analysis. Specifically, individual aldehydes, esters and hydrocarbons in the AC group remained at relatively stable values during storage relative to the other three groups. Stronger positive correlations were detected between several antioxidant activities (superoxide dismutase, GSH-Px) and DPPH scavenging activity as well as total ketones in milk. Adding of anthocyanin did not impact on the color values of L*, a* and b* in light-protected milk during the entire storage period. Some sensory evaluation parameters (flat, garlic/onion/weedy, oxidized-light, oxidized-metal, rancid) in AC group were significantly higher than that of the control group at the end of the period. In conclusion, the current study revealed that the addition of purple corn anthocyanin pigment to light-protected milk had the potential to prevent lipid oxidation, enhance antioxidant activity, maintain volatile compounds and increase the sensory scores.

Utilizationand characterization of flaxseed oil in ultrasonically emulsified mango beverage.

The present study described the formation of stable emulsion of flaxseed oil (0%, 0.25%, 0.50%, 0.75% v/v) in ready to serve Mango beverages using 20kHz ultrasound of power input 21W, 32W, 43W for varying times 3, 5, 7min to create emulsion droplets size 100-800nm. Oil was extracted by ultrasound-assisted extraction and solvent extraction method by varying solvents, time, ultrasonic intensity etc. and physio-chemical characterization was conducted. Fatty acid profiling revealed that linolenic acid and linoleic acid are major fatty acids present in extracted oil. Effect of flaxseed oil in fruit-based beverage was evaluated in terms of turbidity, pH, acidity, color, antioxidant activity and carotenoids content. Pectin stabilizes emulsion droplets by generating electrostatic repulsion (ζ potential - 25mV) and the emulsions were stable upto 18days at (4 ± 2) °C. The rheological behaviour in terms of viscosity of the emulsion stayed unaffected with sonication time upon storage. The carotenoids and antioxidant activity significantly increased from 151.37 to 292.24µg/mL and 26.99% to 61.43% respectively at 0 to 0.75% added oil in the beverage and enhanced stability by preventing lipid oxidation. Organoleptic score of 0.25% and 0.50% of the flaxseed oil in the beverage was found to be acceptable.

Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects.

The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which only 10% corresponds to the cocoa bean and the remaining value corresponds to a high number of residues, cocoa bean shell, pulp and husk. These by-products are a source of nutrients and compounds of notable interest in the food industry as possible ingredients, or even additives. The assessment of such by-products is relevant to the circular economy at both environmental and economic levels. Investigations carried out with these by-products have shown that cocoa husk can be used for the production of useful chemicals such as ketones, carboxylic acids, aldehydes, furans, heterocyclic aromatics, alkylbenzenes, phenols and benzenediols, as well as being efficient for the removal of lead from acidic solutions, without decay in the process due to the other metals in this matrix. The fibre present in the cocoa bean shell has a considerable capacity to adsorb a large amount of oil and cholesterol, thus reducing its bioavailability during the digestion process, as well as preventing lipid oxidation in meats, with better results compared to synthetic antioxidants (butylated hydroxytoluene and β-tocopherol). Finally, cocoa pulp can be used to generate a sweet and sour juice with a natural flavour. Thus, this review aimed to compile information on these by-products, focusing mainly on their chemical and nutritional composition, simultaneously, the various uses proposed in the literature based on a bibliographic review of articles, books and theses published between 2000 and 2021, using databases such as Scopus, Web of Science, ScieLO, PubMed and ResearchGate.

Modification of β-lactoglobulin by phenolic conjugations: Protein structural changes and physicochemical stabilities of stripped hemp oil-in-water emulsions stabilized by the conjugates

Preventing lipid oxidation at the oil-water interface is critical for suppressing food emulsion deterioration and thus minimizing the economy loss. However, it is challenging to specifically localize the needed antioxidant species at the interface, failing in which often results in poor oxidative stability of emulsions. Here, we show that by grafting gentisic acid (GA) on β-lactoglobulin (βLG) at an optimal ratio, the βLG-GA conjugate can retain the emulsification property while improving the oxidative stability of the stripped hemp oil-in-water emulsion. Upon optimizing the conjugate production at a larger scale and a thorough characterization of the surface charge, surface hydrophobicity, and surface tension of the resultant conjugates bearing different GA grafting number (to the host βLG), a series of stripped hemp oil-in-water emulsions differing in GA abundance were prepared. The physical stability of emulsions was dependent on the structure, solubility, hydrophobicity, and GA grafting number of these conjugates. The existence of precipitants was noticed in the conjugates solutions, which impacted the size, physical and oxidative stability of the emulsions they stabilized when compared to the ones emulsified by the soluble conjugates. Remarkably, we discovered that under high GA grafting number, the antioxidant capacity of the conjugate is higher than that of the raw βLG, which suggested the potential use of the soluble conjugates with high GA grafting number as advanced emulsifier bearing good antioxidant activity. This work represents the structural basis of the functional improvement of the emulsions using protein-phenolic conjugates, which provides unique insights into the future design of multifunctional food biopolymers.

The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish

In this study, sage essential oil (EO) was applied to sunflower oil at concentrations of 0.3%, 0.6%, 0.9%, and 1.2% and the impact of the lipid quality of Atlantic bonito, Mediterranean horse mackerel, and anchovy was investigated during frying. As a result of the study, the addition of sage EO in frying oil significantly reduced the peroxide values and thiobarbituric acid values of all fish samples after frying as compared to the control (p < .05). The use of commercial sage EO as natural antioxidants was considered to be significant in preserving levels of eicosapentaenoic acid and docosahexaenoic acid and causes less 18:2 ω6 in Atlantic bonito and horse mackerel, but not in anchovy. These findings offer evidence that the addition of commercial sage EO into sunflower oil tends to be more effective in preventing lipid oxidation and maintaining EPA and DHA content in Atlantic bonito and horse mackerel during frying. Novelty impact statement Sage essential oil (EO) was able to minimize lipid oxidation in all dark muscle fish. Sage EO addition to sunflower oil influenced fatty acid compositions of dark muscle fish. Sage EO preserved C20:5 ω3 and C22:6 ω3 levels in Atlantic bonito and Mediterranean horse mackerel but not in anchovy.

Effects of cold‐set binding agents on oxidative stability and residual nitrite levels in thermally processed ground beef during storage

The aim of this study was to investigate the effects of binding agents like microbial transglutaminase (MTG) and fibrinogen/thrombin protein isolate (FB) on the oxidative stability and the residual nitrite (RN) level in thermally processed ground beef during cold (4°C) storage (0, 1, 7, 15, 30 days). Samples were evaluated for cooking loss (CL), pH, color, texture, thiobarbituric acid reactive substances (TBARS), and RN levels. Although using MTG or FB reduced CL, FB was more effective for lowering CL (p < .05). Both MTG and FB prevented lipid oxidation (p < 05), whereas FB was found to protect samples against oxidative degradation as well as sodium nitrite (SN, p < 05). RN levels varied depending on the amount of SN used and storage time. Treatments containing SN plus MTG or FB had lower RN than those with only SN in each storage day (p < 05). It can be stated that the amount of SN used may be reduced by using MTG and FB in meat product formulations. Practical applications Sodium nitrite is the critical ingredient used in the process of manufacturing cured meat. However, nitrites or nitrates may react with secondary amines in the product or in acidic conditions in the stomach to form nitrosamines, which are carcinogenic. Even though much research was conducted regarding nitrosamine formation, carcinogenicity of nitrite, and finding alternatives for nitrite, no alternative to nitrite was found. Since it is impossible to eleminate the use of nitrite, or to reduce it drastically in order to solve the problem without giving up its vital functions in cured meat products, it is important for meat industry to find methods to reduce the amount of residual nitrite in meat products.

Better together? Treating traumatic brain injury with minocycline plus N-acetylcysteine.

Traumatic brain injury has a complex pathophysiology that produces both rapid and delayed brain damage. Rapid damage initiates immediately after injury. Treatment of traumatic brain injury is typically delayed many hours, thus only delayed damage can be targeted with drugs. Delayed traumatic brain injury includes neuroinflammation, oxidative damage, apoptosis, and glutamate toxicity. Both the speed and complexity of traumatic brain injury pathophysiology present large obstacles to drug development. Repurposing of Food and Drug Administration-approved drugs may be a highly efficient approach to get therapeutics to the clinic. This review examines the preclinical outcomes of minocycline and N-acetylcysteine as individual drugs and compares them to the minocycline plus N-acetylcysteine combination. Both minocycline and N-acetylcysteine are Food and Drug Administration-approved drugs with pleiotropic therapeutic effects. As individual drugs, minocycline and N-acetylcysteine are well tolerated, with known pharmacokinetics, and enter the brain through an intact blood-brain barrier. At concentrations greater than needed for anti-microbial action, minocycline is a potent anti-inflammatory minocycline, also acts as an antioxidant and inhibits multiple enzymes that promote brain injury including metalloproteases, caspases, and polyADP-ribose-polymerase-1. N-acetylcysteine alone is also an antioxidant. It increases brain glutathione, prevents lipid oxidation, and protects mitochondria. N-acetylcysteine also acts as an anti-inflammatory as well as increases extracellular glutamate by activating the Xc cystine-glutamate anti-transporter. These multiple actions of minocycline and N-acetylcysteine have made them attractive candidates to treat traumatic brain injury. When first dosed within the one hour after injury, either minocycline or N-acetylcysteine improves a diverse set of therapeutic outcome measures in multiple traumatic brain injury animal models. A small number of clinical trials for traumatic brain injury have established the safety of minocycline or N-acetylcysteine and suggested that either drug has some efficacy. Preclinical studies have shown that minocycline plus N-acetylcysteine have positive synergy resulting in therapeutic effects and a more prolonged therapeutic time window not seen with the individual drugs. This review compares the actions of minocycline and N-acetylcysteine, individually and in combination. Evidence supports that the combination has greater utility to treat traumatic brain injury than the individual drugs.

Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish

Minced fish (MF) is an interesting material for development of novel fish products; however, the mechanical deboning process interferes with MF quality, by increasing the lipid oxidation. This study reports the effect of Ceylon cinnamon (Cinnamomum zeylanicum) hydro-ethanolic bark extracts as natural antioxidants on both washed and unwashed MF of broadband anchovy during six months of storage at -18 °C. Spray-dried cinnamon extract (DC) and spray-dried cinnamon extract using maltodextrin 10DE (DCM) as a carrier were evaluated in relation to antioxidant activity in vitro. DC and sodium erythobarte were added to both washed and unwashed MF at 0.25% (w:w), whilst DCM was added at 1.055% (w:w). The DC extract presented higher antioxidant activity in vitro compared to DCM extract. The addition of cinnamon extracts reduced the lipid oxidation in washed and unwashed MF compared with the controls. C. zeylanicum extracts can be used to prevent lipid oxidation in MF during the frozen storage and are alternatives for food industries that seek to meet the demand of consumers increasingly concerned with the consumption of healthy foods.

Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation

The residual biomass of cold-pressed green coffee oil (GCO), rich in chlorogenic acids (CGA), was reused by incorporating the press cake (CE) and sediment (SE) extracts into carboxymethyl cellulose (CMC) films. The effect of these extracts combined with GCO was investigated on the physicochemical, barrier, and antioxidant properties, and on the ability of the active films to delay fish oil oxidation. The films with added CE and GCO (C-CE) or SE and GCO (C-SE) showed high antioxidant activity, 3.61 ± 0.01 and 2.03 ± 0.01 mmol Trolox eq/g dry film, respectively. These findings are in line with the CGA content in CE and SE (9.8 and 9.0% w/w, respectively), as determined by HPLC. The addition of SE and GCO slightly affects the oxygen barrier of CMC films, while providing them with high Ultraviolet–Visible (UV–Vis) absorption. The evolution of peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in fish oil samples covered by C-CE and C-SE films and inert headspace was significantly lower than those of controls (storage at 40 °C for 16 days). The antioxidant release from films with added CE and SE showed an antagonistic behaviour into the food simulants. Although both active films are promising for active packaging, the C-SE film appeared as more advantageous for oil-rich food protection.

Antioxidant properties of sacha inchi (Plukenetia volubilis) shell extracts as affected by solvents used for prior decolorization

Sacha inchi (Plukenetia volubilis) shell is a potential source of phenolics with an-tioxidative activity and its extract can be used to prevent lipid oxidation in some food matrices. However, the sacha inchi extract has been fully exploited due to the dark brown colour properties associated with pigments. Thus, de-colourization of sacha inchi shells before extraction using solvents could be a means to bring about the extract with a lighter colour, which could be applied in foods without constraints. The effects of different solvents used for decolour-ization in sacha inchi (Plukenetia volubilis) shell powder on antioxidant proper-ties were investigated. The solvents used were methanol, acetone, chloroform and propanol. The ethanolic extracts' total phenolic content (TPC) and total flavonoid content (TFC) decreased when solvents were employed for prior de-colourization. Among all solvents, the ethanolic extracts from sacha inchi shell powder decolourized using chloroform (CHE) showed the highest TPC (9.94 mg GAE/g dry extract) and TFC (7.20 mg CE/g dry extract). Also, extracts from chloroform decolourized shell powder had the highest antioxidant activities (2,410.01, 111.60 and 4.58 µmol TE/g dry extract for 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scaveng-ing activities, ferric reducing antioxidant power (FRAP), respectively, and 0.52 mmol EDTA /g dry extract for metal chelating assay) compared to other ex-tracts. Therefore, chloroform was the appropriate solvent for decolourization, and the resulting extract had higher antioxidant properties than others.

Ergothioneine extract from Aspergillus oryzae prevents lipid oxidation and increases bioactive compounds during the processing of germinated brown rice

This study aimed to evaluate the impact of ergothioniene (ESH) concentrated extract (CE) to lipid anti-oxidation and γ-aminobutyric acid (GABA), γ-oryzanol (GORZ) biosynthesis during germinated brown rice (GBR) processing. To do that 0, 2, 4 and 6% ESH CE was supplemented to soaking stage of brown rice for 6 hr and determined changes about the quality of GBR during processing. The results showed when added 4% of ESH CE to soaking stage, total lipid was stable during four stages of GBR processing as 1.96, 1.87, 1.77, and 1.67 g/100 g corresponding to less increasing peroxide and thiobarbituric acid–reactive substances (TBARs) as 0.53, 0.54, 0.55, and 0.55 meq/kg lipid and 0.21, 0.23, 0.25, and 0.26 µmol TBARs/g while GABA and GORZ increased considerably to 2378.63 mg/kg and 222 mg/kg, respectively. The results indicated that ESH CE helps to increase GABA, GORZ and prevent lipid oxidation that contributes to improving the quality of GBR. Novelty impact statement GBR contains various bioactive compounds such as GABA, GORZ, which have positive effects for human health. So, it becomes one of the value-added products from rice. However, in GBR processing, there are still some problems that impact negatively on the quality of GBR such as low levels of GABA, GORZ and high levels of peroxide and TBAR values that may occur during processing. To address these problems, this study used ESH, a powerful antioxidant compound, which was biosynthesized from Aspergillus oryzae applying to GBR processing. The results show that ESH CE not only inhibits fat oxidation during GBR processing but also increases significantly GABA, GORZ level. So, this study contributed one of great solutions for improving the quality of GBR products.

Antioxidant Activity of Food Protein: Yellow Pea Protein Isolate NUTRALYS® S85F in a cell free Environment

In recent years, the demand for “all natural” products is increasing because of the increasing limitations on the use of synthetic antioxidants and enhanced public awareness of health issues. Many natural food components like oils and oilseeds, proteins and protein hydrolysates, fruits and vegetables, oat and rice bran, spices, herbs and tea have antioxidant properties. Natural antioxidants from these food components provide oxidative stability to the food product. The antioxidant activity of proteins is mainly due to interactions between their ability to inactivate reactive oxygen species, chelate pro-oxidative transition metals, scavenge free radicals, and reduction of hydroperoxides. The objective of this study was to verify the antioxidant potential of Pea Protein Isolate ‘NUTRALYS® S85F' through different in vitro tests: TOTAL ANTIOXIDANT RADICAL SCAVENGING ACTIVITY (ORAC ASSAY); SUPEROXIDE RADICAL SCAVENGING ACTIVITY (NBT ASSAY); LIPID PEROXIDATION INHIBITION ASSAY (MDA KIT); HYDROXYL RADICAL SCAVENGING ACTIVITY (HRS ASSAY); NITRIC OXIDE SCAVENGING ABILITY NUTRALYS® S85F clearly demonstrates intrinsic antioxidant activities as can be observed from its scavenging activity toward the peroxyl radicals (ORAC), scavenger of the superoxide radicals (NBT), hydroxyl radical scavenging (HRS), prevention of lipid oxidation (MDA) and nitric oxide scavenging (NO) capabilities. Based on our results, NUTRALYS® S85F will provide oxidative stability to food products and health benefits to the consumer.

Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation

Defatted rice bran (DFRB) is an inexpensive and easily available agricultural byproduct. Existence of anti-nutritional factors (ANFs), high fiber and low protein content, susceptible to oxidation and rancidity make DFRB currently underutilized. In this study, Bacillus subtilis with high enzyme activities, Saccharomyces cerevisiae with high single-cell proteins concentration and Lactiplantibacillus plantarum with excellent acid secreting capacity were screened to co-fermented DFRB with phytase, and multiple physicochemical analyses combined with high-throughput sequencing were applied to provide insights into the dynamics of the physicochemical characteristics and the complex microbiome during the two-stage co-fermentation of DFRB. The results showed that co-fermentation effectively improved the nutritional value by degrading ANFs (trypsin inhibitors and phytic acid), fiber (acid detergent fiber and neutral detergent fiber) and allergenic protein, and increasing the trichloroacetic acid soluble protein, amino acids and organic acid. In addition, co-fermentation prevented lipid oxidation by enhancing antioxidant activity and reducing the activity of lipase and lipoxygenase. High-throughput sequencing results suggested that co-fermentation optimized microbial community of DFRB by increasing desirable Lactobacillus, Pediococcus, Saccharomyces and Talaromyces and reducing undesirable bacteria (Enterobacter and Pseudomonas) and animal and plant-pathogenic fungi (Blumeria, Alternaria, Fusarium, etc.). Furthermore, high-throughput sequencing and gas chromatography–mass spectrometry (GC–MS) were adopted to predict microbial metabolic functions and metabolic pathways during whole DFRB co-fermentation.

Essential oils as natural additives in dry-fermented sausages

The usage of food additives is one of the key methods for inhibiting microorganisms’ growth and delaying oxidative changes in dry-fermented sausages (DFS). However, they have numerous negative health effects, so the novel meat industry is oriented towards different natural alternatives while focusing on plant extracts, including essential oils (EOs). EOs are interesting since they are generally recognized as safe (marked as GRAS) and have a broad acceptance from the consumers. Their activity depends on numerous parameters including the method of extraction, concentrations and possible synergistic effects of their bioactive compounds. Various conventional (hydrodistillation and organic solvent extraction) and novel (microwave-assisted, ultrasound-assisted and supercritical fluid extraction) extraction techniques are being applied for EO recovery, and optimization of these process is an essential step towards cost-effective production of high-quality extracts. Generally, it can be concluded that EOs are added into DFS to delay or prevent lipid oxidation, retard microorganisms’ growth, improve colour stability and extend the shelf-life.

Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

Since rapeseed and sunflower meals are two of the most representative oilseed crops in the world, this study was focused on ethanol-wash solutes (EWS) obtained as wastes from the protein isolation process of rapeseed and sunflower meals. These meals have been previously valorised; however, the use of the EWS is unexplored. The present study is aimed at the characterisation of their phenolic profile, and antioxidant capacity for preventing lipid oxidation in rapeseed, sunflower, and soybean oil, which has been used as a reference oil. The sunflower EWS exhibited more total phenolic compounds (TPC) and antioxidant activity (119.39 ± 1.13 mg GA/g and 193.97 ± 9.77 mg TE/g, respectively) than the rapeseed one (103.44 ± 5.94 mg GA/g and 89.51 ± 3.17 mg TE/g). The phenolic identification showed hydroxybenzoic and protocatechuic acid in the rapeseed EWS, and pyrogallol and caffeic acid in the sunflower EWS, as the main representative phenols. Both EWS at 15% increased significantly (p < 0.05) the oxidative stability of the oils in the Rancimat equipment with values of antioxidant activity index (AAI) from 1.01 to 1.20, depending on the type of oil employed. In conclusion, the rapeseed and sunflower EWS showed great potential, and they could be used as a source of natural antioxidants within the food industry, replacing the synthetic ones, and promoting the circular economy since they are agro-food wastes.