Article
Multidisciplinary Sciences
Nico G. Dumandan, Annie Cita T. Kagaoan, Ranelle D. P. Acda, Caren R. Tumambing, Michael Angelo S. Esteban, Lorenz Phillip A. Leonardo, Lia Raphaelle A. Lim, Laura J. Pham
Summary: The study investigated the antioxidant properties of sugarcane phenolic extracts (SCPE) and their effects on lipid oxidation in raw ground pork and beef during refrigerated storage. Results showed that SCPE has a high phenolic content and exhibits strong radical scavenging and lipid peroxidation inhibition activities. Supplementation of SCPE improved the antioxidant activities of meat samples and preserved the redness of the meat during refrigerated storage. This study highlights the positive impact of sugarcane antioxidant extracts on the oxidative stability of raw meat.
Review
Food Science & Technology
Said Gharby, Samira Oubannin, Hasna Ait Bouzid, Laila Bijla, Mohamed Ibourki, Jamila Gagour, Jamal Koubachi, El Hassan Sakar, Khalid Majourhat, Learn-Han Lee, Hicham Harhar, Abdelhakim Bouyahya
Summary: Oil oxidation is a major factor affecting the quality of vegetable oils during storage, but natural antioxidant compounds derived from medicinal and aromatic plants offer a promising and sustainable solution to protect oils and consumers' health. This review provides a comprehensive overview of the extraction of bioactive compounds from MAPs and various methods of enriching vegetable oils.
Article
Food Science & Technology
Anna Maria Kaczmarek, Malgorzata Muzolf-Panek
Summary: The study successfully developed and compared predictive models for lipid oxidation in minced raw pork meat enriched with various plant extracts at different temperatures, demonstrating the reliability and effectiveness of the models.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Engineering, Chemical
Dalia I. Ciprian, Guadalupe Nevarez V. Moorillon, Sergio Soto Simental, Ludmila E. Pantoja, Luis Lopez H. Hernandez, Joaquin T. Castro, Luz Villalobos H. Delgado
Summary: The study evaluated the total phenolic content, total flavonoid content, antioxidant, and antimicrobial activity of ethanolic and hydroethanolic extracts of mango peel Ataulfo. The results showed that the ethanolic extract had the highest total phenolic content, total flavonoid content, and antioxidant capacity. Adding the ethanolic extract to ground beef improved color stability and inhibited lipid oxidation in raw and cooked ground beef with a similar overall acceptability score as sodium ascorbate. However, the ethanolic extract did not show significant antimicrobial activity when incorporated into ground beef.
Article
Chemistry, Applied
Evanthia Choulitoudi, Maria Xristou, Dimitrios Tsimogiannis, Vassiliki Oreopoulou
Summary: The study focused on the impact of storage temperature on the phenolic content and oxidative stability of sunflower oil-in-water emulsions enriched with Satureja thymbra extracts. Results indicated that the additives offered protection against oxidation, with varying effectiveness depending on the specific compound used.
Article
Biochemistry & Molecular Biology
Malgorzata Muzolf-Panek, Anna Kaczmarek
Summary: This study established predictive models for protein oxidation in raw ground pork and found that artificial neural network models were effective in monitoring and predicting protein oxidation. Among 13 plant extracts, oregano was identified as the most potent antioxidant in raw ground pork.
Article
Biochemistry & Molecular Biology
Karolina M. Wojciak, Karolina Ferysiuk, Paulina Keska, Malgorzata Materska, Barbara Chilczuk, Monika Trzaskowska, Marcin Kruk, Danuta Kolozyn-Krajewska, Ruben Dominguez
Summary: Sodium nitrite is commonly used in the meat industry, but its carcinogenic potential calls for limited use. This study examined the possibility of reducing the amount of sodium nitrite added to canned meat and enriching it with blackcurrant leaf extract. The extract contained beneficial compounds that contributed to antioxidant activity and inhibited the growth of certain bacteria. Adding the highest dose of extract preserved the antioxidant properties of the meat during storage, resulting in reduced oxidative transformations and improved microbiological quality.
Article
Energy & Fuels
Leanne Silva de Sousa, Rodarte de Moura, Edmilson Miranda de Moura
Summary: The study investigated the effectiveness of natural antioxidants such as oregano, bilberry, basil extracts, and quercetin in improving the quality and stability of biodiesel during storage. It was found that oregano extract exhibited the highest antioxidant activity, followed by bilberry and basil extracts. The addition of natural antioxidants can delay the oxidative degradation process of soy biodiesel, providing economic gains and potential alternative methods for measuring oxidation stability.
Article
Biology
Mohammad Mahfuzur Rahman, Tyeaba Tasnim Dipti, M. Nazrul Islam, Abu Tareq Mohammad Abdullah, Sharmin Jahan, Md. Morshedul Alam, M. Rezaul Karim
Summary: This study examined the suitability of Piper chaba, a traditional medicinal herb and curry spice, as a natural preservative for beef products. The results showed significant antioxidant and antibacterial activities of Piper chaba extracts. Furthermore, the study demonstrated that Piper chaba extracts could effectively preserve the quality and stability of beef products during storage.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2023)
Article
Chemistry, Multidisciplinary
Fouad Ali Abdullah Abdullah, Michaela Trnkova, Dani Dordevic
Summary: Consumer interest in health, food quality, and environmental issues has increased. This study evaluates the impact of different rearing systems on pork meat's physicochemical properties and oxidation states.
APPLIED SCIENCES-BASEL
(2023)
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
Biochemistry & Molecular Biology
Jurga Andreja Kazlauskaite, Liudas Ivanauskas, Mindaugas Marksa, Jurga Bernatoniene
Summary: This study investigated and compared the effects of different extraction methods on the total phenolic content, flavonoid content, and antioxidant activity of red clover. The results showed that cyclodextrins significantly increased the total phenolic content, with beta-cyclodextrin being the most effective in aqueous samples and gamma-cyclodextrin being the most effective in ethanolic samples. The study also found a strong relationship between total phenolic content and DPPH assay. These findings suggest that cyclodextrins are a valuable tool for obtaining red clover extracts high in antioxidant activity.
Article
Chemistry, Medicinal
Concetta Maria Messina, Rosaria Arena, Simona Manuguerra, Yann Pericot, Eleonora Curcuraci, Fanny Kerninon, Giuseppe Renda, Claire Hellio, Andrea Santulli
Summary: The marine environment is a vital source of bioactive compounds for human health, with plants like Posidonia oceanica producing polyphenols as a form of adaptation to environmental stress. Ethanol extracts from marine plants have significant antioxidant activity, providing protection against photo damage and oxidative stress.
Article
Nutrition & Dietetics
Guillaume Cardin, Cyril Poupet, Muriel Bonnet, Philippe Veisseire, Isabelle Ripoche, Pierre Chalard, Anne Chauder, Etienne Saunier, Julien Priam, Stephanie Bornes, Laurent Rios
Summary: The relationship between food and health plays a crucial role in disease prevention and life expectancy, with fermented foods offering microbial biodiversity that can potentially provide health benefits. Research has shown that raw goat milk cheese and its extracts can increase the longevity of nematodes by activating specific pathways, while also potentially enhancing oxidative-stress resistance. Further investigation is necessary to fully understand the biological mechanisms involved.
Article
Chemistry, Multidisciplinary
Piotr Skalecki, Agnieszka Kaliniak-Dziura, Piotr Domaradzki, Mariusz Florek, Ewa Poleszak, Malgorzata Dmoch
Summary: The study aimed to assess the impact of adding fish raw materials on the quality and nutritional value of pork pates. Results showed that the addition of fish raw materials decreased fat content and caloric value, while increasing protein and healthful fat nutritional index. Fish constituents also modified the color, texture, and sensory properties of pates, while improving the fatty acid profile.
APPLIED SCIENCES-BASEL
(2021)
Review
Food Science & Technology
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Yun-Sang Choi, Hae In Yong, Samooel Jung
Summary: The fate of dietary proteins during gastrointestinal digestion has attracted increasing interest in the last decades. This study investigates the static/dynamic models used to simulate digestion in infants and the elderly, summarizes the in vitro digestive protocols targeting these two groups, and discusses the challenges associated with the further development of in vitro digestion models.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Ha Ram Kim, Mi-Ran Kim, A-Reum Ryu, Ji-Eun Bae, Yun-Sang Choi, Gwan Bok Lee, Hee-Don Choi, Jung Sung Hong
Summary: This study investigated the effects of salt level and mixer type on the properties of wheat dough. The analysis showed that water absorption decreased and dough strength increased with higher salt levels. The thickness of gluten strands increased more in dough prepared with a vertical mixer compared to a Mixolab device. The study suggests that the properties of dough should be considered in multiple ways for a comprehensive understanding, as different mixers may yield different results.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Acoustics
Yun Jeong Kim, Min Hyeock Lee, Se-Myung Kim, Bum-Keun Kim, Hae In Yong, Yun-Sang Choi
Summary: This study evaluated the potential of time-dependent treatment of porcine-derived myofibrillar proteins (MPs) with high-intensity ultrasound (HIU) as Pickering stabilizers. The structural and physicochemical properties of the HIU-treated MPs were analyzed, revealing changes in protein structure and surface hydrophobicity. Emulsification and dispersion stability of the HIU-treated MPs were improved, supported by the formation of small spherical droplets and lower Turbiscan stability index.
ULTRASONICS SONOCHEMISTRY
(2023)
Review
Food Science & Technology
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung
Summary: The structural changes in emulsion products play a crucial role in controlling the bioavailability of fatty acids and lipophilic compounds. The oil-water interface in the emulsion system modulates the digestive behavior of lipid droplets by affecting the adsorption of lipase and bile salts. The choice of stabilizers can tune the lipid digestibility by altering the accessibility and exposure of lipid substrates to lipase.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Jae Hoon Lee, Tae-Kyung Kim, Min-Cheol Kang, Bum-Keun Kim, Yun-Sang Choi
Summary: This study investigated the apoptotic protective effects of water-soluble protein (WPB) and salt-soluble protein (SPB) extracts derived from Protaetia brevitarsis against hydrogen peroxide (H2O2)-induced oxidative stress in C2C12 cells. WPB and SPB exhibited radical scavenging and ferric-ion reducing activities. Furthermore, WPB and SPB treatments effectively restored cell viability and showcased protective effects against apoptosis and mitochondrial dysfunction.
Article
Food Science & Technology
Hae In Yong, Tae-Kyung Kim, Ji Yoon Cha, Jae Hoon Lee, Min-Cheol Kang, Samooel Jung, Yun-Sang Choi
Summary: In this study, Tteokgalbi prepared with 2% A. dichotoma and 2% P. brevitarsis showed the highest antioxidant activity and inhibited lipid oxidation during refrigerated storage. Tteokgalbi prepared with 2% A. dichotoma also had better quality properties, such as brownness index, pH, and cooking yield. The edible insect extracts have industrial value as a food additive, as they improve the quality of Tteokgalbi without affecting microbial counts.
Article
Food Science & Technology
Yea-Ji Kim, Yun Jeong Kim, Tae-Kyung Kim, Dong-Min Shin, Jae-Hoon Lee, Yoo-Jung Choi, Samooel Jung, Yun-Sang Choi
Summary: This study found that freezing hot-boned meat and adding myofibrillar protein can significantly improve the physicochemical properties of phosphate-free emulsion-type sausage, enhancing emulsion stability and texture characteristics.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Cho Hyun Kim, Hyun Jung Lee, Doo Yeon Jung, Minsu Kim, Hyun Young Jung, Heesang Hong, Yun-Sang Choi, Hae In Yong, Cheorun Jo
Summary: In this study, edible hydrolysates were found to be able to replace fetal bovine serum (FBS) in pig muscle stem cell culture. Hydrolysates of fermented soybean meals and edible insects showed the potential to promote cell proliferation and differentiation. Partial replacement of FBS with cost-effective natural materials could significantly reduce the cost of cultured meat.
Article
Food Science & Technology
Jae Hoon Lee, Yun-Yeol Lee, Yun-Sang Choi, Hae Won Jang
Summary: Analyzing VOCs in food is crucial but challenging. This study analyzed VOCs in Schisandra chinensis fruit and leaves and established optimal conditions. 35 and 40 VOCs were identified in the fruit and leaves, respectively. These findings provide practical guidelines for VOC detection in food.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Min Kyung Park, Ji Yoon Cha, Min-Cheol Kang, Hae Won Jang, Yun-Sang Choi
Summary: This study compares the changes in volatile compounds in essential oils extracted from oranges and tangors using different extraction methods. The results show that different extraction methods lead to variations in the composition of volatile compounds, while the Citrus species has a greater impact on the content of certain volatile compounds. These findings are important for selecting the appropriate extraction method to obtain a higher yield and quality of citrus flavor.
FOOD SCIENCE & NUTRITION
(2023)
Article
Agriculture, Dairy & Animal Science
Seung-Hye Woo, Jung-Min Sung, Heejin Park, Jake Kim, Yea-Ji Kim, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi
Summary: Large amounts of additives are used during meat product processing to maintain product quality and shelf life. Natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts were evaluated for their antibacterial and antioxidant activities against four types of pathogens. The results showed that natural extract mixtures had a synergistic effect in inhibiting the growth of micro-organisms and preventing lipid oxidation in processed meat.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Hyun Gyung Jeong, Jake Kim, Seonmin Lee, Kyung Jo, Hae In Yong, Yun-Sang Choi, Samooel Jung
Summary: This study investigated the solubility and structure of myosin and the properties of pork gel with different chloride salts. The results showed that NaCl and KCl had higher solubilities for myofibrillar proteins, while CaCl2 and MgCl2 had lower solubilities. The alpha-helix content of myosin also varied with different chloride salts. The pH of pork batter decreased in the order of KCl, NaCl, MgCl2, and CaCl2. The cooking yield and hardness of the pork gel were also affected by the choice of salt.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
(2023)
Review
Agriculture, Dairy & Animal Science
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Yun-Sang Choi, Samooel Jung
Summary: Processed meat products are important in our diet, but can pose health risks due to synthetic additives and excessive ingredients. This review explores strategies to improve meat quality by substituting synthetic additives, reducing harmful ingredients like salt and animal fat, and enhancing nutritional value. Natural sources and dietary fiber can be used to replace synthetic additives, while plant polysaccharides and vegetable oils can reduce salt and fat content. Controlling protein and lipid bioavailability is also important. This holistic approach holds promise for improving meat product quality with minimal processing.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jae Hoon Lee, Yea-Ji Kim, Yoo-Jeong Choi, Tae-Kyung Kim, Ji Yoon Cha, Min Kyung Park, Samooel Jung, Yun-Sang Choi
Summary: Research shows that the processing properties of edible insect proteins can be improved through irradiation, leading to changes in their structures, including pH, protein solubility, surface hydrophobicity, foaming capacity, and emulsion stability.
Article
Chemistry, Applied
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung
Summary: This study investigated the effect of temperature control during freeze-drying of beef on the in vitro protein digestibility. The results showed that freeze-drying at 2 degrees C can efficiently retain the in vitro protein digestibility of beef.
