Article
Food Science & Technology
Rui Fang, Zongshuai Zhu, Anthony Pius Bassey, Iftikhar Ali Khan, Ming Huang
Summary: This study investigated the effects of GO on emulsifying properties, rheological behavior, and AGE formation in CME, finding that GO played a major role in the formation of AGE in CME, with a greater impact compared to oxidation.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Ah-Na Kim, Kyo-Yeon Lee, Chae Eun Park, Sung-Gil Choi
Summary: This study compared the physicochemical and oxidative properties of beef sirloin slices heated under atmospheric and vacuum conditions. Higher vacuum levels during heating resulted in lower pH, cooking loss, and improved tenderness of the beef. Additionally, higher vacuum levels caused more structural shrinkage and lower browning of the meat. Applying vacuum effectively prevented degradation in the meat's physicochemical and oxidative properties during heating.
Article
Food Science & Technology
Endrit Hasani, Gabriella Kisko, Istvan Dalmadi, Geza Hitka, Laszlo Ferenc Friedrich, Gyoergy Kenesei
Summary: It was found that a two-step sous vide method can improve the texture, protein solubility, and cook loss of chicken breasts. Furthermore, it has positive effects on the microbiological and oxidative stability of chicken breasts during subsequent storage.
Article
Chemistry, Applied
Sibel Uluata, Gokhan Durmaz, D. Julian McClements, Eric A. Decker
Summary: This study compared two lipid oxidation evaluation methods in a krill-oil-in-water emulsion system, finding that the thiocyanate method was not suitable for measuring lipid hydroperoxides, while the DPPP fluorescence method was accurate and reliable in detecting their formation. Additionally, secondary oxidation products such as TBARS, hexanal, and propanal concentrations were monitored and their formation kinetics confirmed the efficacy of the DPPP fluorescence method under different environmental conditions.
Article
Biochemistry & Molecular Biology
Xue Bai, Ying Li, Weiwei Liang, Xiufang Xia, Chun Bian
Summary: The impacts of freeze-thaw cycles and cooking on the composition and properties of chicken breasts were investigated. Freeze-thaw cycles led to decreased moisture and protein content, as well as increased oxidation and formation of AGEs. Cooking further increased the formation of AGEs, and their levels were correlated with carbonyl and TBARS content. These findings highlight the importance of considering freeze-thaw cycles and cooking in determining the levels of AGEs in cooked meat.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Food Science & Technology
Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, Eric A. Decker, Mark P. Richards, Ingrid Undeland
Summary: This article reviews seven commonly used model systems for studying lipid oxidation in muscle-based foods, as well as the prospects of new technologies such as stem cells, tissue cultures, and three-dimensional printing.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Julian Lozano-Castellon, Gabriele Rocchetti, Anna Vallverdu-Queralt, Montserrat Illan, Xavier Torrado-Prat, Rosa Maria Lamuela-Raventos, Luigi Lucini
Summary: This study assessed the impact of different cooking techniques on the composition of extra-virgin olive oil using a foodomics approach based on metabolomics and lipidomics. The results showed that different cooking methods led to diverse phytochemical profiles, with innovative techniques causing marginal changes while traditional methods inducing more oxidation products and degradation processes.
Article
Food Science & Technology
J. Ortuno, L. Mateo, M. T. Rodriguez-Estrada, S. Banon
Summary: The study found that sous-vide cooking and grilling had similar effects on weight loss, moisture, and fat content of lamb patties, but sous-vide cooking was more effective in preventing the formation of oxidation products and oxidized sterols, making it a healthier cooking method.
Article
Multidisciplinary Sciences
Liliana G. Fidalgo, Mario M. Q. Simoes, Susana Casal, Jose A. Lopes-da-Silva, Ivonne Delgadillo, Jorge A. Saraiva
Summary: The study found that hyperbaric storage at room temperature had minimal impact on the fresh Atlantic salmon loins, retaining most important physicochemical properties. Compared to storage at room temperature or refrigeration, hyperbaric storage allows for considerable energy savings.
SCIENTIFIC REPORTS
(2021)
Article
Agriculture, Dairy & Animal Science
D. H. Song, N. E. Yang, K. M. Seomoon, I. S. Jang, K. B. Chin, H. W. Kim
Summary: The study aimed to evaluate the quality and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during refrigerated storage. Four treatment groups were prepared using different salt levels and cooking methods. Sous-vide cooking reduced cooking loss and improved texture compared to conventional cooking. The sensory scores and safety of the reduced-salt and sous-vide cooked chicken breast hams were similar to the regular-salt and conventionally cooked ones. Sous-vide cooking is a practical method for improving the quality of chicken breast ham.
Article
Food Science & Technology
Mengna Zhao, Ying Li, Xue Bai, Jia Feng, Xiufang Xia, Fangfei Li
Summary: The inhibitory effect of guava leaf polyphenols (GLP) on the formation of advanced glycation end products (AGEs) in frozen chicken meatballs was investigated. The GLP effectively reduced the levels of various AGEs, such as glyoxal (GO), N-epsilon-carboxymethyl-lysine (CML), pentosidine, and fluorescent AGEs, by inhibiting lipid oxidation, protein oxidation, and Maillard reaction. The possible mechanisms of inhibition included scavenging free radicals, capturing dicarbonyl compounds, forming polyphenol-protein compounds, and reducing glucose formation.
Article
Chemistry, Applied
S. Garcia-Torres, R. Contador, A. Ortiz, R. Ramirez, M. M. Lopez-Parra, D. Tejerina
Summary: The study analyzed the physico-chemical and sensory characteristics of Iberian chorizo made from different raw materials, with Montanera category showing superior quality parameters and better preservation of quality throughout long-term storage.
Article
Chemistry, Applied
Antonia Dayane Jenyffer de Farias Marques, Jerffeson de Lima Tavares, Leila Moreira de Carvalho, Thaianaly Leite Abreu, Deyse Alves Pereira, Miriane Moreira Fernandes Santos, Marta Suely Madruga, Lorena Lucena de Medeiros, Taliana Kenia Alencar Bezerra
Summary: The addition of organic coffee husk extract to chicken burgers effectively inhibits lipid oxidation without significant impact on protein oxidation. This additive is considered a potential natural additive that helps reduce agro-industrial by-products generated by the coffee industry.
Article
Agriculture, Dairy & Animal Science
Yi-Hsieng Samuel Wu, Dan Qing Lin, Sheng-Yao Wang, Yi-Ling Lin, Jr-Wei Chen, Sasitorn Nakthong, Yi-Chen Chen
Summary: The study showed that by manufacturing surimi-like products, omega-3 fatty acids and dietary fiber can be incorporated into meat to enhance its nutritional value. Formulations with wheat fiber exhibited better emulsification and less cooking loss, while also retaining flaxseed oil more effectively.
Article
Chemistry, Applied
Jingxiu Lv, Jingjing Ma, Yu Liu, Pengpeng Li, Daoying Wang, Zhiming Geng, Weimin Xu
Summary: In this study, lipidomic profiles changes of Sanhuang chicken breast meat during cold storage (4 degrees C) were analyzed using UHPLC-MS-based lipidomic analysis. It was found that total lipids content decreased 16.8% after storage. Triacylglycerol (TAG), phosphatidylcholine (PC), and phosphatidylethanolamine (PE) significantly decreased, while lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) increased. The increase in the ratio of lysophospholipids/phospholipids and the degree of lipid oxidation demonstrated oxidation and enzymatic hydrolysis are potentially responsible for the lipid transformation. Moreover, 12 lipid species were identified to be associated with the spoilage of meat.
Article
Chemistry, Applied
B. M. Naveena, Panjab S. Khansole, M. Shashi Kumar, N. Krishnaiah, Vinayak V. Kulkarni, S. J. Deepak
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2017)
Article
Food Science & Technology
Rituparna Banerjee, K. Jayathilakan, O. P. Chauhan, B. M. Naveena, Suresh Devatkal, V. V. Kulkarni
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2017)
Article
Chemistry, Applied
Basappa M. Naveena, Deepak S. Jagadeesh, A. Jagadeesh Babu, T. Madhava Rao, Veeranna Kamuni, S. Vaithiyanathan, Vinayak V. Kulkarni, Srikanth Rapole
Article
Agriculture, Multidisciplinary
Basappa M. Naveena, Deepak S. Jagadeesh, Veeranna Kamuni, Muthupalani Muthukumar, Vinayak V. Kulkarni, Mohan Kiran, Srikanth Rapole
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2018)
Article
Food Science & Technology
M. Kiran, B. M. Naveena, M. Smrutirekha, Reddy P. Baswa, Rituparna Banerjee, Praveen Y. Kumar, Venkatesh Ch, Rapole Srikanth
Article
Agriculture, Dairy & Animal Science
S. K. Devatkal, B. M. Naveena, T. Kotaiah
Article
Food Science & Technology
Naveena B. Maheswarappa, Rituparna Banerjee, Muthukumar Muthupalani, Sukhdeo Barbuddhe, Sowmya Dasoju, Potlapati Varakumar
Summary: This study evaluates and compares the GELFrEE protein fractionation technique with OFFGEL electrophoresis, showing their effectiveness in separating low-abundant proteins and reducing sample complexity. The research highlights the potential of GELFrEE for rapid, reproducible, high resolution, and high sample recovery in proteomic applications.
FOOD ANALYTICAL METHODS
(2021)
Review
Biochemical Research Methods
Rituparna Banerjee, Naveena Basappa Maheswarappa, Kiran Mohan, Subhasish Biswas, Subhasish Batabyal
Summary: This paper provides a comprehensive overview of the use of proteomics in assessing the quality and safety of the meat production chain. It discusses the use of proteomic tools in understanding muscle-to-meat conversion, post-mortem proteolysis, meat texture, and meat color. The paper also highlights the application of proteomic tools in addressing safety and authenticity issues, such as meat species identification, detection of non-meat ingredients and harmful substances, and traceability. Additionally, the paper explores the potential areas of proteomics research in animal transportation, stunning, slaughter stress, halal authentication, and animal welfare.
CURRENT PROTEOMICS
(2022)
Review
Chemistry, Analytical
Rituparna Banerjee, Naveena B. Maheswarappa, Sowmya Dasoju, Sushma S. Ande
Summary: The success of comprehensive proteome analysis relies on high-quality sample fractionation techniques prior to mass spectrometry. Novel tools like OFFGEL and GELFrEE can separate proteins or peptides effectively based on their isoelectric point and molecular weight, leading to higher confidence in protein identification, especially in food quality, safety, and authenticity research.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2021)
Article
Food Science & Technology
Naveena B. Maheswarappa, Rituparna Banerjee, M. Muthukumar
Summary: In this study, ginger was used as a novel source of protease to extract and characterize antioxidant and antihypertensive hydrolysates from water buffalo liver. The ginger protease showed higher efficiency in hydrolysis and generated peptides with strong antioxidant and antihypertensive activity.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Rituparna Banerjee, Naveena B. Maheswarappa, Subhasish Biswas, Sowmya Dasoju, Sukhdeo Barbuddhe, Vishnuraj M. M. Rajan, Gopal Patra, Debasish Bhattacharyya
Summary: Point-of-care (POC) assay is used for rapid initial screening of meat fraud incidents in resource-limited environments. A simple extraction protocol is proposed for efficient recovery of meat proteins, and a sandwich-format lateral flow immunoassay (LFIA) based on gold nanoparticles and immunoglobulins (IgG and IgY) is developed for meat species identification. The LFIA showed high sensitivity and reproducibility, allowing the detection of low percentages of different meat species within 15 minutes.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Agriculture, Dairy & Animal Science
M. Muthukumar, B. M. Naveena, Rituparna Banerjee, Vikram Singh, S. B. Barbuddhe
Summary: The meat sector in India is growing rapidly at 6% compound annual growth rate, contributing significantly to national food security, economy, and employment. Effective interventions, infrastructure development, and implementation of food safety management system are crucial for shaping the development of the meat sector in the country.
INDIAN JOURNAL OF ANIMAL SCIENCES
(2021)
Review
Food Science & Technology
Rituparna Banerjee, Naveena Basappa Maheswarappa
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2019)
Article
Food Science & Technology
Rituparna Banerjee, Naveena B. Maheswarappa, Muthukumar Muthupalani
Article
Agriculture, Dairy & Animal Science
M. Kiran, B. M. Naveena, V. V. Kulkarni, K. Sudhakar Reddy, M. Shahikumar, V. Ravinder Reddy
