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Food Science and Human Wellness 2014年第3期3卷 110-116页

作者： Sen Li Guowei Chen Chao Zhang Man Wu Shuyan Wu Qing Liu School of Medical Instrument and Food Engineering University of Shanghai for Science and TechnologyShanghai 200093China

A large amount of free radicals can be generated in human body during metabolic *** free radicals can result in oxidative stress and homeostasis imbalance,even some chronic diseases and cancers if they are not promptly ***,many studies devote to exploring and utilizing natural antioxidants to remove excessive free radicals in human body,thus realizing the prevention and treatment of *** the present study,the major species of natural antioxidants in foods that are benefit for the prevention and treatments of diseases have been ***,the research progress and future development have also been *** of these studies,on the one hand,can provide a theoretical basis for the development of drugs and healthy foods;on the other hand,can offer novel development ideas for food industry,especially for food additive industry.

关键词： Free radical Oxidative stress Functional food natural antioxidant

Microencapsulated phenolic-rich extract from juice processing grape pomace(Vitis *** Var):Effects on oxidative stability of raw and pre-cooked bovine burger

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Food Bioscience 2022年第6期50卷 2120-2129页

作者： Marcelo Edvan dos Santos Silva Rodrigo Lira de Oliveira Thamyres Cesar de Albuquerque Sousa Cristiani Viegas Brandão Grisi Valquíria Cardoso da Silva Ferreira Tatiana Souza Porto Marta Suely Madruga Suzana Pedroza da Silva Fábio Anderson Pereira da Silva Post-Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaJoão PessoaParaiba58051-900Brazil Northeast Biotechnology Network/RENORBIO Federal Rural University of Pernambuco (UFRPE)Dom Manoel de MedeirosDois Irmãos52171-900RecifePEBrazil Federal University of Pernambuco's Agreste (UFAPE) GaranhunsAv.Bom PastorBoa Vista55296-901 GaranhunsPEBrazil Post-Graduate Program in Agrifood Technology Federal University of ParaibaCampus Universitario IIIBananeirasPBBrazil

Grape processing generates residues rich in bioactive compounds with potential application in the meat ***,these substances are unstable and needs to be treated to allow their action during the processing and storage of meat *** this sense,a phenolic-rich extract from grape pomace was microencapsulated and evaluated for its potential to inhibit the oxidative process in raw and precooked beef burgers during cold *** hamburger formulations containing lyophilized extract(LEB),microencapsulated extract(MEB)and synthetic antioxidant sodium erythorbate(SEB)were prepared,pre-cooked,and evaluated for lipid and protein *** microencapsulation,with 95.0%efficiency,provided a material with a crystalline structure,rich in phenolics and with high antioxidant potential,showing 377.4±0.01,1768.1±0.07 and 1185.0±0.20μmol TEAC.100 g−1 for DPPH,ABTS and FRAP,*** values of malonaldehyde were found in LEB and MEB(2.9±0.3 and 1.4±0.5 mg ***−1,respectively)at the end of storage,with emphasis on for the hamburgers that received the microencapsulated *** behavior was observed for the analysis of carbonyl compounds,with values of 11.1±1.1,8.7±1.4 and 6.8±1.0 nM ***−1 in SEB,LEB and MEB,***,the freeze-dried and microencapsulated grape extracts showed superior results when compared to the synthetic antioxidant,increasing the oxidative stability of hamburgers,and avoiding significant color changes during the cold *** results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.

关键词： Lipid oxidation Protein oxidation Meat products natural antioxidant Encapsulation

The technological potential of agro-industrial residue from grape pulping(Vitis spp.)for application in meat products:A review

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Food Bioscience 2022年第5期49卷 40-49页

作者： Marcelo Edvan dos Santos Silva Cristiani Viegas Brand˜ao Grisi Suzana Pedroza da Silva Marta Suely Madruga F´abio Anderson Pereira da Silva Post-Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaJo˜ao PessoaParaiba58051-900Brazil Post-Graduate Program in Agrifood Technology Federal University of ParaibaCampus Universitario IIIBananeirasPBBrazil Federal University of Pernambuco’s Agreste Av.Bom PastorBoa Vista55296-901GaranhunsPEBrazil

This review aimed to investigate the technological potential of grape pomace for application in the meat industry,approaching the compounds of interest and presenting the challenges of its application in meat *** pomace contains bioactive and nutritional compounds with beneficial properties for maintaining the physical-chemical,sensory,and nutritional quality of meat and its *** studies have reported the presence of fiber,amino acids,essential fatty acids and minerals capable of increasing the nutritional value of meat products and promoting a nutrient supply when associated with animal ***,the bioactive composition of grape pomace has anthocyanins,flavanols and phenolic acids capable of increasing the shelf life of meat products,inhibiting microbial development,and delaying the oxidative processes responsible for the deterioration of sensory and nutritional *** use of nano and microencapsulation technologies and the use of active packaging as carriers of grape pomace extracts enhance their application in meat and meat *** technologies,applied individually or together,promote the controlled release of bioactive compounds during the storage and mask undesirable flavors promoted by phenolic *** addition to the technological potential,the use of grape pomace by the meat industry meets the current demand for the use of natural additives and is in accordance with the sustainable development objectives established by the United Nations Organization,reducing environmental impacts and allowing the obtaining molecules with high added value from industrial waste.

关键词： natural antioxidant Grape bagasse Meat products Bioactive compounds Oxidation Waste reuse

Oxidative stability of green weakfish(Cynoscion virescens)by-product surimi and surimi gel enhanced with a Spondias mombin *** phenolic-rich extract during cold storage

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Food Bioscience 2022年第6期50卷 1260-1267页

作者： Thamyres César de Albuquerque Sousa Edson Luís Lima Silva Valquiria Cardoso da Silva Ferreira Marta Suely Madruga Fábio Anderson Pereira da Silva Postgraduate Program in Agrifood Technology Center for HumanSocial and Agrarian SciencesFederal University of ParaíbaBananeirasParaíba58220-000Brazil Center for Human Social and Agrarian SciencesFederal University of ParaíbaBananeirasParaíba58220-000Brazil Postgraduate Program in Food Science and Technology Technology CenterFederal University of ParaíbaJardim Cidade UniversitáriaJoão PessoaParaíba58900-000Brazil

The aim of this investigation was to assess the effect of yellow mombin bagasse extract(YMBE),alone or combined with commercial cryoprotectants,on the quality changes during cold storage of surimi and surimi gel prepared with the cutting by-product of green weakfish(Cynoscion virescens).Four treatments were elaborated:SC(surimi control),SE(surimi with addition of 1%extract),SCP(surimi with the addition of 4%sorbitol+4%sucrose)and SECP(surimi with addition of 1%extract+4%sorbitol+4%sucrose).The addition of the extract was effective in maintaining the whiteness of the surimi and its gel throughout *** the end of 12 days of cold storage,the surimi gel prepared with SE treatment presented high whiteness compared to the control *** inclusion of 1%YMBE in isolation or combined with commercial cryoprotectants showed a positive effect on the inhibition of lipid and protein oxidation of *** conclusion,YMBE extract is a promising alternative to be used as a natural food preservative in surimi and surimi gel.

关键词： natural antioxidant Cryoprotectants Gelification Oxidation Surimi

The antioxidant and physicochemical properties of microencapsulated bioactive compounds in Securigera securidaca(L.)seed extract by co-crystallization

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Food Quality and Safety 2019年第4期3卷 243-250页

作者： Ali Behnam Nik Mohsen Vazifedoost Zohreh Didar Bahareh Hajirostamloo Department of Food Science and Technology Neyshabur BranchIslamic Azad UniversityNeyshaburIran

Securigera securidaca seed is a good source of phenolic compounds with high antioxidant *** and maintenance of natural antioxidants have always been a challenge and microencapsulation is a suitable method for this *** this study,the chemical compounds of the plant seed extract were identified by GC/MS *** compounds from the seed ethanolic extract were microencapsulated in the sucrose matrix during the co-crystallization *** evaluations included total phenolic compounds,radical scavenging ability,production efficiency,moisture content,and flowability characteristics of the produced powders,such as compressibility index,Hausner ratio,and angle of *** results showed significant differences in the phenolic compounds and the radical scavenging ability between the control sample and the co-crystallized powder(Pantioxidant in the food and pharmaceutical formulations.

关键词： co-crystallization natural antioxidant bioactive flowability

Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage

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Food Bioscience 2023年第2期52卷 326-333页

作者： Hae In Yong Tae-Kyung Kim Ji Yoon Cha Jae Hoon Lee Min-Cheol Kang Samooel Jung Yun-Sang Choi Research Group of Food Processing Korea Food Research InstituteWanju55365Republic of Korea Division of Animal and Dairy Science Chungnam National UniversityDaejeon34134Republic of Korea

In this study,Tteokgalbi,a meat product,was prepared with edible insect larvae extracts and its antioxidant,physiochemical,and microbial properties were evaluated during refrigerated *** prepared with 2%*** and 2%*** showed the highest radical-scavenging activity and metal-chelating activity,but the lowest thiobarbituric acid reactive substance(TBARS)value,among the treatments(Pantioxidant activities were the lowest and the TBARS value was the highest in control Tteokgalbi(Pantioxidants,inhibiting lipid oxidation,and improving the quality properties of Tteokgalbi,without negatively affecting microbial *** results confirmed that the edible insect extracts have industrial value as a food additive.

关键词： Edible insect Lipid oxidation natural antioxidant Refrigerated storage Tteokgalbi

Effects of Soursop flowers(Annona muricata L.)extract on chemical changes of refined palm olein stored at frying temperature

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Food Science and Human Wellness 2017年第4期6卷 187-194页

作者： Tonfack Djikeng Fabrice Womeni Hilaire Macaire Bala Krishna Marrapu Mallampalli Sri Lakshmi Karuna Rachapudi Badari Narayana Prasad Linder Michel School of Agriculture and natural Resources Catholic University Institute of BueaP.O BOX 563BueaCameroon Department of Biochemistry Faculty of ScienceUniversity of DschangP.O BOX 67DschangCameroon CSIR-Indian Institute of Chemical Technology Centre for Lipid ResearchTarnakaHyderabad 500007India Biomolecular Engineering Laboratory(LIBio) University of LorraineENSAIAVandoeuvre-les-NancyFrance

In this study,the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was *** oil was supplemented with the extract at concentrations 200–1800 ppm,and stored in the oven at 180◦C for 6 days(4 h heating per day).Palm olein containing butylated hydroxytoluene(BHT)served as positive control while the same oil without antioxidant(Control)served as negative one,in order to monitor changes in *** each two heating days,oil samples were collected,and their chemical indexes were ***,para-anisidine,TOTOX,thiobarbituric acid and iodine values were the parameters ***,the evolution of the fatty acid composition of each oil sample during the storage was assessed by gas-chromatography using a flame ionization detector(GC/FID).Generally,palm olein samples containing the natural extract have exhibited the lowest rate of oxidation,and were efficient in limiting the destruction of unsaturated fatty acids in oil at frying *** order of effectiveness in inhibiting oil oxidation was the following:PO+AnM1800ppm>PO+AnM1400ppm>PO+AnM1000ppm>PO+An.M600ppm>PO+An.M200ppm>PO+BHT200ppm=*** these results,it can be concluded that soursop flowers are a potent sources of natural antioxidants for stabilization of palm olein.

关键词： Soursop flowers Stabilization natural antioxidant Palm olein Frying Oxidative stability

antioxidant Activity and Total Phenolics Content of Montpellier Cistus (Cistus monspeliensis) Extracts

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American Journal of Plant Sciences 2024年第11期15卷 1049-1068页

作者： Mahassine Amensour José Angel Pérez-Alvarez Nadia Skali-Senhaji Nadia El Barnoussi Jamal Abrini Juana Fernández-López Higher Institute of Nursing Professions and Health Techniques (ISPITS) Laayoune Morocco Laboratory of Biology and Health Team Biotechnology and Applied Microbiology Department of Biology Faculty of Science Abdelmalek Essaadi University Tetouan Morocco IPOA Research Group (REVIV-Generalitat Valenciana and UMH-1) Agrofood Department Miguel Hernndez University Orihuela Alicante Spain

To determine the antioxidant activity of the water (WE), methanol (ME), ethanol (EE) and ethyl acetate extracts (EAE) from the leaves of Cistus monspeliensis, several methods such as 1,1-diphenyl-2-picryhydrazyl (DPPH) radical-scavenging assay, 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolorization assay, reducing power assay, metal chelating assay, Thiobarbituric acid test (TBARS) and β-carotene linoleic acid system assay were investigated. Because of the important roles of total phenolics and total flavonoids as antioxidants, the amounts of total phenolics and total flavonoids in the extracts were also determined. The WE and ME showed a higher scavenging activity on the DPPH and ABTS radical. Both extracts also exhibited a strong chelating effect on Fe2+ and performed the best in the reducing power assay. On the other hand, the WE and ME were found to have the higher total phenolic contents (23.13 and 23.25 mg GAE/g of extract respectively) and total flavonoid contents (55.08 and 47.77 mg rutin/g of extract respectively). Thus, both extracts are promising alternatives to synthetic substances as food ingredients with antioxidant activity. The ME and the WE showed the similar levels in phenolic content.

关键词： Cistus monspeliensis antioxidant Properties Polyphenols natural antioxidant

antioxidant and antifungal activities of two spices of mangrove plant extract

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Journal of Coastal Life Medicine 2016年第10期4卷 779-783页

作者： Somayeh Rastegar Mohsen Gozari Department of Horticultural Science College of AgricultureUniversity of HormozganBandar AbbasIran Department on natural Science and Environment Mangrove Forest Research CenterUniversity of HormozganBandar AbbasIran Persian Gulf and Oman Sea Ecological Research Institute Iranian Fisheries Science Research InstituteAgricultural Research Education and ExtensionOrganizationBandar AbbasIran

Objective:To evaluate the antifungal and the radical scavenging capacity related to antioxidant potential of ethanol and water extracts of leaves of Rhizophora mucronata(***)and Avicennia marina(***)mangrove plant species against five postharvest pathogenic ***:In vitro assessment of antioxidant and antifungal activities was evaluated in this present study for both aqueous and ethanol extracts prepared from leaves of *** and *** antioxidant activities of these mangroves were evaluated by using reducing power and 1,1-diphenyl-2-picrylhydrazyl assays with butylated hydroxytoluene and L-(+)-ascorbic acid as ***:The result showed that the antioxidant activities of all extracts increased with increasing concentration of ***,the ethanol extracts of both species showed the highest antioxidant *** tests were then carried out by the disk diffusion *** ethanol extracts of both species showed antifungal activities on Penicillium purpurogenum,Penicillium chrysogenum,Penicillium notatum,Aspergillus niger,Alternaria alternata and Penicillium ***,none of the water extracts exhibited antifungal activity on the studied *** all the pathogens,tested Aspergillus flavus was the most resistant *** concentrations of extracts from *** and *** showed different amounts of control against tested fungal ***:This study indicated that mangrove species has natural antioxidant and antifungal properties.

关键词： Mangrove natural antioxidant Antifungal Radical scavenging ability