Effect of dietary thymol supplementation on lipid oxidation of chicken legs as related to storage conditions

The aim of this research was to evaluate the effect of dietary thymol supplementation on lipid oxidation of chicken leg meat during refrigerated shelf-life. Chickens belonging to Ross 308 hybrid were raised under experimental conditions up to 3 kg of live weight, using three dietary treatments: control (without supplementation, C), treatment 1 (C+0.1% w/w thymol supplementation, T1) and treatment 2 (C+0.2% w/w thymol supplementation, T2). After slaughtering, the chicken legs with skin were stored under conventional (CON) and modified atmosphere (MAP) at temperature of 2-4°C for 14 days. Lipid oxidation was monitored by the determination of primary (peroxide value, PV) and secondary (thiobarbituric acid reactive substances, TBARs) products at 3, 7, 10 and 14 days of storage under both CON and MAP conditions and compared with values found on fresh meat. The three different dietary treatments did not significantly affect the lipid oxidation parameters. PV ranged between 0.5-13.0, 0.7-13.0 and 1.0-11.0 meq O2/kg of lipid in poultry meat obtained with C, T1 and T2 diets, respectively. TBARs varied between 0.1-0.7, 0.1- 0.6 and 0.2-0.5 mg MDA/kg of meat in poultry meat obtained with C, T1 and T2 diets, respectively. On the other hand, interaction effect of diets and storage conditions were significant (P≤0.05) in PV formation, as it was delayed under MAP (maximum PV level after 2 and 5 days of storage in C and thymol-containing diets, respectively) with respect to conventional storage (PV apex after 2 days of storage). However, not significant differences (P≥0.05) were found on TBARs level as related to storage conditions. In conclusion, this study demonstrated that dietary thymol supplementation coupled to MAP storage conditions delay lipid oxidation of chicken legs with skin, thus improving their shelf-life

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

The cocoa bean shell (CBS), a cocoa by-product, contains a significant amount of bioactive compounds with functional properties, such as polyphenols and methylxanthines, and is used as an ingredient in beverages and foods. In this work, the bioaccessibility of polyphenols and methylxanthines after in vitro digestion was evaluated in new flavoured beverages for at-home consumption (capsules and tea bags). In addition, the polyphenolic composition, functional properties (antiradical and -glucosidase inhibition capacities) and consumer acceptability of these beverages were evaluated. In both capsule and tea bag beverages, the bioaccessibility of methylxanthines was 100% while that of total polyphenols exceeded 50%. The main polyphenols determined using reverse-phase liquid chromatography were type B procyanidins and epicatechin. The antiradical activity in capsule and tea bag beverages was 1.75 and 1.88 mM of Trolox equivalents, respectively, of which 59.50% and 57.09% were recovered after simulated digestion. The percentage of -glucosidase inhibition before in vitro digestion (51.64% and 53.82% for capsules and tea bags, respectively) was comparable to that of acarbose at 0.5 mM. All the beverages obtained a high consumer acceptability. Therefore, these results highlight that CBSs can be used as a valid source of bioactive compounds in the preparation of beverages with homemade techniques.info:eu-repo/semantics/publishe