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
Food Science & Technology
Monica Bergamaschi, Nicoletta Simoncini, Vincenzo Maria Spezzano, Maura Ferri, Annalisa Tassoni
Summary: This study assessed the effects of polyphenol-rich extract from non-compliant defatted green coffee beans on the properties and sensory profile of vacuum-packed pork burgers. The results suggest that 0.15% coffee extract is a promising alternative to improve the quality of refrigerated pork burgers.
Article
Agriculture, Dairy & Animal Science
G. R. Perin, C. Eyng, R. V. Nunes, C. R. A. Duarte, C. Kaufmann, G. L. S. Tesser, N. Rohloff, V. D. L. Savaris
Summary: This study evaluated the effects of including bocaiuva (Acrocomia aculeata (Jacq.) Lodd.) pulp oil (BPO) in broiler chicken diets on growth performance, carcass characteristics, and meat quality and oxidative stability. The results showed that broiler chickens fed BPO-containing diets had better weight gain compared to the negative control group from 0 to 7 days. However, from 0 to 42 days, broiler chickens that received BPO had worse feed conversion ratio compared to the positive control group.
Article
Food Science & Technology
Camila S. Paglarini, Vitor A. S. Vidal, Iramaia A. Neri-Numa, Glaucia M. Pastore, Marise A. R. Pollonio
Summary: This study evaluated the effect of commercial plant extracts as natural antioxidants in mechanically deboned poultry meat. The extracts were characterized for phenolic compounds, flavonoids, and antioxidant activity. Results showed that grape, green tea, mate, and rosemary extracts had a positive effect in decelerating lipid oxidation in MDPM. The addition of these extracts extended the shelf life of MDPM and improved the quality of meat products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Sining Li, Shanhu Tang, Jinjin Li, Lamei Chen, Yuan Ma
Summary: This study investigated the impact of natural antioxidants on the oxidation of minced yak meat and compared their effectiveness with a synthetic antioxidant. The results showed that ferulic acid and rutin were the most effective antioxidants, with potential for inhibiting oxidation reactions during the processing of yak meat.
Article
Biochemistry & Molecular Biology
Irina Chernukha, Nadezhda Kupaeva, Daniil Khvostov, Yuliya Bogdanova, Jutta Smirnova, Elena Kotenkova
Summary: Antioxidants play a crucial role in the food industry, and there is a growing preference for natural antioxidants without undesired side effects. This study evaluated the effect of adding Allium cepa husk extract to meat pate and found that it maintained increased content of antioxidants, reducing lipid peroxidation. The results support the use of yellow onion husk extract to improve the functionality of meat products and provide clean-label foods.
Article
Chemistry, Applied
Xiaojing Fan, Bin Zhang, Xing Zhang, Zhiqing Ma, Xianchao Feng
Summary: This study investigated the potential application of Portulaca oleracea extract (POE) in active packaging for chilled meat preservation. The POE was found to have excellent antioxidant capacity and abundant antioxidant compounds. Antioxidant-active packaging films (CS/POE films) were developed using chitosan and starch with different concentrations of POE. These films exhibited remarkable antioxidant activity, effectively reducing lipid oxidation in meat and extending its shelf-life. The results indicated that CS/POE film could be a viable alternative to conventional plastics in food packaging for better preservation of chilled meat.
Article
Food Science & Technology
Asaad R. Al-Hilphy, Majid H. Al-Asadi, Jalilah H. Khalaf, Amin Mousavi Khaneghah, Muhammad Faisal Manzoor
Summary: This study aimed to explore the utilization of modified atmosphere packaging (MAP) for chicken thigh meat pieces (CTMP) during frozen storage periods. The results showed that certain MAP treatments (15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil) were effective in reducing drip loss and decreasing TBA, peroxide number, and fatty acid percentage. Additionally, all MAP and clove oil treatments improved the sensory characteristics of the chicken thigh meat.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Arshied Manzoor, Abdul Haque, Saghir Ahmad, David L. Hopkins
Summary: The study found that the antioxidant effect of betel leaf extract (BLE) improved the microbial quality, color score, textural properties, and lipid and protein oxidative stability of meat sausages during refrigerated storage. The inclusion of BLE did not affect the proximate composition of the sausages. In addition, sensory scores were higher for the BLE-incorporated samples. Scanning electron microscopy (SEM) images showed that BLE treatment resulted in reduced surface roughness and microstructure modification compared to the control sausages. Therefore, incorporating BLE is an effective strategy to improve storage stability and reduce lipid oxidation in sausages.
Article
Food Science & Technology
Iness Jabri Karoui, Emna Chaabani, Imen Dali, Abdelkarim Aydi, Majdi Hammami, Manef Abderrabba
Summary: This study aimed to investigate the potential valorization of tomato pomace by quantifying phenolic compounds, evaluating antioxidant activity, and extracting lycopene. The best solvent mixture for lycopene extraction was determined to be hexane/acetone (50/50), which exhibited high solubility and achieved a notable extraction yield. These findings provide valuable insights into optimizing antioxidant extraction from tomato pomace and have the potential to benefit the food industry in preserving chicken meat.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Thamyres Cesar de Albuquerque Sousa, Edson Luis Lima Silva, Valquiria Cardoso da Silva Ferreira, Marta Suely Madruga, Fabio Anderson Pereira da Silva
Summary: This investigation aimed to evaluate the impact of yellow mombin bagasse extract (YMBE), either alone or combined with commercial cryoprotectants, on the quality changes of surimi and surimi gel during cold storage. The results showed that the addition of YMBE effectively maintained the whiteness of the surimi and surimi gel and inhibited lipid and protein oxidation. Therefore, YMBE extract holds promise as a natural food preservative for surimi and surimi gel.
Article
Agriculture, Dairy & Animal Science
Wiktor Bendowski, Monika Michalczuk, Artur Jozwik, Karwan Yaseen Kareem, Andrzej Lozicki, Jakub Karwacki, Damian Bien
Summary: The study aimed to investigate the effects of milk thistle on the welfare, production results, physicochemical properties, enzyme activity, and antioxidant potential of broiler chickens, showing significant impacts on growth performance, antioxidant capacity, and welfare.
Article
Agriculture, Dairy & Animal Science
D. Gumus, M. Kizil
Summary: The objective of this study was to examine the effect of propolis extract on reducing the formation of carcinogenic/mutagenic heterocyclic aromatic amines (HAAs). The results showed that propolis extract marination could effectively decrease the levels of HAAs in chicken thigh meat, thereby reducing dietary exposure.
BRITISH POULTRY SCIENCE
(2023)
Article
Food Science & Technology
Marcelo Edvan dos Santos Silva, Rodrigo Lira de Oliveira, Thamyres Cesar de Albuquerque Sousa, Cristiani Viegas Brandao Grisi, Valquiria Cardoso da Silva Ferreira, Tatiana Souza Porto, Marta Suely Madruga, Suzana Pedroza da Silva, Fabio Anderson Pereira da Silva
Summary: Microencapsulated grape extract showed superior results in increasing the oxidative stability of beef burgers during cold storage compared to synthetic antioxidant. Therefore, microencapsulated material has potential as a natural antioxidant in the meat industry.
Article
Food Science & Technology
Damla Gumus, Mevlude Kizil
Summary: This study found that Vaccinium myrtillus L. extract (VME) has a significant inhibitory effect on the formation of heterocyclic aromatic amines (HAAs) in chicken meat and can reduce lipid oxidation. Marinating with VME can lower cooking temperature and decrease the formation of HAAs, which helps to reduce the intake of carcinogenic substances.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Haluk Ergezer, Meltem Serdaroglu
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2018)
Article
Food Science & Technology
Ergezer Haluk, Kara Yeliz, Ozunlu Orhan
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
(2018)
Article
Engineering, Environmental
Ufuk Gokce Ayranci, Orhan Ozunlu, Haluk Ergezer, Hakan Karaca
OZONE-SCIENCE & ENGINEERING
(2020)
Article
Materials Science, Textiles
Ali Serkan Soydan, Gizem Karakan Gunaydin, Haluk Ergezer, Sema Palamutcu
Summary: This study explores the impact of collagen peptide added fibers on the properties of plated knitted fabrics, including moisture management, antimicrobial, and air permeability properties. The results indicate that the addition of collagen peptide fibers can significantly enhance the fiber properties, making it an ideal material for active wear clothing manufacturing.
JOURNAL OF THE TEXTILE INSTITUTE
(2021)
Article
Food Science & Technology
Orhan Ozunlu, Haluk Ergezer
Summary: The study focused on incorporating different levels of dried oyster mushrooms in beef salami to examine its effect on quality and sensory characteristics as a functional ingredient. Results showed reduced fat and protein content in salami with oyster mushroom inclusion, while preventing lipid and protein oxidation. Despite causing textural losses, the mushrooms did not negatively impact sensory color, flavor, and overall acceptability of the product.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Orhan Ozunlu, Haluk Ergezer
Summary: This study developed novel colorimetric paper-based pH-sensitive indicator labels for monitoring the shelf life of chicken breast fillets. The results showed that these indicator labels could determine the freshness of the product and are reliable for monitoring the shelf life of meat and meat products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Engineering, Chemical
O. Ozunlu, H. Ergezer, E. Demiray, R. Gokce
Summary: The rehydration rate of hot air dried chicken breast meat cubes increased with higher rehydration water temperature, and Peleg's model provided a better fit to describe the rehydration kinetics. The effective moisture diffusivity values of chicken meat also increased with higher rehydration temperature.
LATIN AMERICAN APPLIED RESEARCH
(2021)
Proceedings Paper
Food Science & Technology
O. Ozunlu, H. Ergezer, R. Gokce, A. Akdogan, T. Akcan
60TH INTERNATIONAL MEAT INDUSTRY CONFERENCE MEATCON2019
(2019)
Review
Engineering, Multidisciplinary
Orhan Ozunlu, Haluk Ergezer, Ramazan Gokce
PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI
(2019)
Article
Engineering, Multidisciplinary
Haluk Ergezer, Ramazan Gokce, Seyma Elgin, Tolga Akcan
PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI
(2018)
