Effect of chitosan coating incorporated with artemisia fragrans essential oil on fresh chicken meat during refrigerated storage

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.Axencia Galega de Innovación | Ref. IN607A2019 / 01CYTED | Ref. 119RT056

Physicochemical, thermal and rheological properties of pectin extracted from sugar beet pulp using subcritical water extraction process

The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Similar chemical groups were characterized by FTIR in both SWE and CE pectins. Color attributes of both pectins were similar. Solutions of pectins at lower concentrations displayed nearly Newtonian behavior. The addition of both pectins to corn starch decreased pasting and DSC gelatinization parameters, but increased ΔH. The results offered a promising scalable approach to convert the beet waste to pectin as a value-added product using SWE with improved pectin properties.Axencia Galega de Innovación | Ref. IN607A2019 / 0

Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysates Using Flavourzyme

Oxidative stress is implicated in human diseases including cancer or neurodegenerative diseases. On the other hand, lipid and microbial spoilage are the main issues of food degradation. Bioactive peptides with antioxidant and antimicrobial activity could solve both problems and create an opportunity to improve the sustainability of the meat industry. Recently, meat by-products are subject of numerous studies to produce antioxidant peptides, highlighting pork liver as a potential source of hydrolysates. To achieve this purpose, pork liver was digested with Flavourzyme at four reaction times (4, 6, 8, and 10 h) and filtered with cut-offs of 5, 10, and 30-kDa molecular weight. Monitoring hydrolysis with SDS-PAGE showed that the reaction was almost complete. Free amino acid profile exhibited that aliphatic and aromatic amino acids were released in a higher amount at longer reaction times. Heat map analysis demonstrated that a hydrolysis time beyond 6 h, displayed a differential amino acid pattern enabling us to optimize the enzymatic reaction. Antioxidant activity was assessed using ABTS, DPPH, FRAP, and ORAC tests, while antimicrobial assay was carried out against Gram-positive and Gram-negative. ABTS and DPPH values revealed that hydrolysates showed a high antioxidant capacity, as well as an inhibition of growth of Brochothrix thermosphata particularly 30 kDa hydrolysatesAuthors would like to acknowledge to INIA for granting Paula Borrajo with a predoctoral scholarship (grant number CPD2016-0030). José M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo) (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación, Xunta de Galicia, Spain) for supporting this research (grant number IN607A2019/01)S

Recent discoveries in the field of lipid bio-based ingredients for meat processing

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.Axencia Galega de Innovación | Ref. IN607A2019 / 01Ministerio de Economía y Competitividad | Ref. FJCI-2016-29486CYTED | Ref. 119RT056

Effect of chitosan nanoemulsion on enhancing the phytochemical contents, health-promoting components, and shelf life of raspberry (Rubus sanctus Schreber)

Due to high water content and perishability, the raspberry fruit is sensitive to postharvest fungal contamination and postharvest losses. In this study, chitosan was used as an edible coating to increase the storage of raspberries, and nanotechnology was used to increase chitosan efficiency. The fruit was treated with an emulsion containing nanoparticles of chitosan (ECNPC) at 0, 2.5, and 5 g L−1, and stored for 9 d. Decay extension rate, fruit phytochemical contents, including total phenolics, flavonoids, and anthocyanin content, phenylalanine ammonia-lyase (PAL), and guaiacol-peroxidase enzymes and antioxidant activity, and other qualitative properties were evaluated during and at the end of storage. After 9 d of storage, the highest amounts of phenolics compounds, PAL enzyme activity, and antioxidant activity were observed in fruit treated with ECNPC at 5 g L−1. The highest levels of total phenol, PAL enzyme activity, and antioxidant activity were 57.53 g L−1, 118.88 μmol/min trans-cinnamic acid, and 85.16%, respectively. ECNPC can be considered as an effective, safe, and environmentally friendly method for enhancing fruit phytochemical contents, postharvest life, and health-promoting capacity

Copper distribution and acid‐base mobilization in vineyard soils and sediments from Galicia (NW Spain)

In northern Spain and elsewhere in the world, many vineyards are located on steep slopes and are susceptible to accelerated soil erosion. Contaminants, notably Cu, originating from repeated application of copper‐based fungicides to the vines to prevent mildew, are transported and stored in the sediments deposited close to valley bottoms. In this study, the contents and distribution of Cu in 17 soil samples and 21 sediment samples collected from vineyard stands were determined. In addition, the effect of pH on Cu release from vineyard soils and sediments was quantified. The total Cu content (Cu T) in the soils varied between 96 and 583 mg kg−1, and was between 1.2 and 5.6 times greater in sediment samples. The mean concentration of potentially bioavailable Cu (Cu EDTA) in the sediments was 199 mg kg−1 (46% of Cu T), and was 80 mg kg −1 (36% of Cu T) in the soils. Copper bound to soil organic matter (Cu OM) was the dominant fraction in the soils (on average, 53% of the Cu T), while in sediment samples Cu OM values varied between 37 and 712 mg kg−1 and were significantly greater (P < 0.01) than in the soils. Copper associated with non‐crystalline inorganic components (Cu IA) was the second most important fraction in the sediments, in which it was 3.4 times greater than in the soils. Release of Cu due to changes in the pH followed a U‐shaped pattern in soils and sediments. The release of Cu increased when the pH decreased below 5.5 due to the increased solubility of the metal at this pH. When the pH increased above 7.5, Cu and organic matter were released simultaneously.Ministerio de Educación y Ciencia | Ref. AGL2006-04231/AG

Bioactive compounds from leaf vegetables as preservatives

Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product.Axencia Galega de Innovación | Ref. IN607A2019/01CYTED | Ref. 119RT0568Ministerio de Ciencia e Innovación | Ref. IJC2020-043358-

The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

Financiaciado para publicación en acceso aberto: Universidade de Vigo/CISUGBerries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improving the nutritional and functional qualities of dried berries. The characteristics of the conventional methods (e.g., convective drying, freeze-drying, spray-drying, osmotic dehydration), their pre-treatments, their combination, and intermittent drying, as well as their potential disadvantages are discussed. The use of emerging dehydration techniques (e.g., electromagnetic radiation drying, explosion puffing drying, heat pump drying, low-pressure superheated steam drying, microwave drying) allows to improve the quality of the dried berries compared to conventional techniques, in addition to reducing drying times, increasing drying speed and energy efficiency. Finally, the use of pre-treatments and the combination of technologies can enhance the quality of the final product as a result of the improvement in the effectiveness of the dehydration processGAIN (Axencia Galega de Innovación) | Ref. IN607A2019/0

Application of pomegranate by-products in muscle foods: oxidative indices, colour stability, shelf life and health benefits

In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.Axencia Galega de Innovación | Ref. IN607A2019 / 01CYTED | Ref. 119RT056

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process for antioxidant extract production from three residues (gills, bones, and heads) of two commercial species (sea bream and sea bass) was tested. Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed. Chemical and mineral compositions, as well as amino acid profile of the by-products, were determined. In addition, four in vitro antioxidant methods, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate radical (ABTS), ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC), were used to evaluate the extracts. Antioxidant activity was confirmed by DPPH and ABTS and FRAP tests, obtaining the highest values for residues from the sea bream species. ORAC values were higher in methanol than in water solvent. In general, gills were the residues with the greatest antioxidant activity for the four antioxidant assays employed. For DPPH assay, the extracts of water assisted by PEF from heads, bones, and gills yielded significant increases of 35.8%, 68.6%, and 33.8% for sea bream and 60.7%, 71.8%, and 22.1% for sea bass, respectively, with respect to water extracts. Our results suggest that PEF would be an environmentally friendly and economic choice for antioxidant-extract production from low-value by-products from fish processingHis research received external funding by the EU Commission through the BBI-JU H2020 Project AQUABIOPRO-FIT “Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplements” (Grant Agreement no. 790956). Authors would like to acknowledge to GAIN (Axencia Galega de Innovación, Xunta de Galicia, Spain) for supporting this review (grant number IN607A2019/01). Paulo E.S. Munekata acknowledges postdoctoral fellowship support from the Ministry of Economy and Competitiveness (MINECO, Spain) “Juan de la Cierva” program (FJCI-2016-29486)S