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Active packaging based on chitosan (Ch) incorporated with six different natural hydro-alcoholic extracts (HAE) (rosemary, green tea, black tea, ginger, kenaf, and sage) were developed and tested to extend the shelf life of fresh poultry meat. The quality of the meat packaged was assessed through physical-chemical and microbiological characterization over 15 days of refrigerated storage. In vitro antimicrobial activity of pure extracts and films against Gram-positive (B. cereus) and Gram-negative (S. enterica) foodborne bacteria was also addressed. Pure extracts and the films developed showed antimicrobial activity by the diffusion agar method only against the Gram-positive bacteria. Microbial analysis of the meat wrapped with films incorporated with HAE showed a reduction of 3.1–4.5 log CFU/g and 2.5–4.0 log CFU/g on the total viable microorganisms and total coliforms, respectively. Ch + Kenaf and Ch + Sage films presented the highest antimicrobial activity. Regarding the oxidation degradation, as expected, TBARS values increased for all samples over time. However, the meat wrapped in the biocomposites, except for CH + Sage, presented lower secondary oxidation metabolites (reduction of 75–93%) in the content of malonaldehyde. This protection was superior for the meat wrapped with Ch + Rosemary. Active film also showed promising results by retarding the discoloration process and the increase of pH over time. Thus, the biocomposites produced can pose as an alternative technology to enhance the shelf life of fresh poultry meat and maintain its quality. [ABSTRACT FROM AUTHOR]

In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 0.5 g/kg sodium erythorbate (ERY), (c) 2.5 g/kg encapsulated elderberry extract (EE 2.5), and (d) 5 g/kg encapsulated elderberry extract (EE 5), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 13 days storage at 2 ± 1 °C, were deeply evaluated. Overall, EEs showed a wide array of antioxidant compounds, namely polyphenols like anthocyanins, flavonols, and phenolic acids. Multivariate statistics provided marked chemical differences between burgers manufactured with EEs and synthetic antioxidants (ERY) during 13-days storage in terms of both metabolomic profiles and typical lipid/protein oxidation markers (such as malondialdehyde and total carbonyls). Most of the differences could be attributed to some discriminant compounds, namely glutathione, 4-hydroxy-2-nonenal, hydroxy/peroxy-derivatives of fatty acids, carbonyl compounds (such as 5-nonen-2-one and 1,5-octadien-3-one), and cholesterol. Interestingly, significant correlations (p < 0.01) were observed between malondialdehyde, total carbonyls, and these discriminant metabolites. The combination of spectrophotometric approaches and a high-throughput untargeted metabolomics analysis outlined a strong modulation of both lipid and protein oxidations, likely promoted by the encapsulated meat extender (elderberry), thus confirming its ability to delay oxidative phenomena during the shelf-life of beef burgers. [ABSTRACT FROM AUTHOR]

Abstract Commercial quail (Coturnix coturnix) farming has recently gained recognition from the South African poultry industry as a potential source of protein, which can be used to alleviate protein-energy malnutrition as well as food and nutrition insecurity in rural South Africa. Over six large-scale and hundred small-scale farmers are currently producing various quail breeds for commercial purposes in South Africa. However, these farmers face challenges of high feed costs, diseases, poor health care, low demand (for quail meat and eggs) and limited access to the markets. In addition, the lack of a pre-existing local market for quail meat and eggs has seen most farmers exporting these products to other countries, but with low profit margins owing to the slow growth experienced by world economies. Furthermore, the socio-economic crisis brought by the global Coronavirus Disease 2019 (COVID-19) pandemic has exacerbated these challenges as most of the countries enforced nationwide lockdown to mitigate the spread of the virus. Although this initiative was taken to save lives, it left quail farmers not knowing where to trade their stock due to large uncertainties in the social and economic domain, compounded by the fact that many South African citizens are traditionally accustomed to chicken products. Moreover, the size of the quail in relation to its market price when compared to that of chickens continues to lower its demand causing a lot of quail businesses to collapse. Thus, it is imperative to explore strategies that can reduce the cost of producing quail, while increasing their demand and popularity. Non-conventional feed ingredients and phytogenic feed additives that are inexpensive, locally available, and readily accessible should be identified and evaluated in quail diets to deliver sustainable production systems that will ensure that these birds continue to play a significant role in food and nutrition security of humans. In addition, extension service workers and quail farmers need to form a collaborative team to increase awareness about the benefits of quail products and build a long-lasting and profitable quail business. In this work, we present potential rearing methods for commercial quail production, nutritional benefits of quail products, as well as nutritional solutions for a sustainable and profitable quail business. Lastly, we review prospective awareness programs and marketing strategies that are aimed at successful commercialisation of quail using various networks.

The inclusion of essential oils (EOs) in the diet of ruminants is one of the strategies used to alter ruminal microbial fermentation, improving feed efficiency, while simultaneously reducing enteric methane (CH4) production. This study aimed to evaluate the effects of three new EOs from plants exotic to the Azores, Pittosporum undulatum (PU), Hedychium gardnerianum (HG), and Cryptomeria japonica (CJ), on biogas production kinetics and in vitro CH4 production.Three levels of EOs (40, 80, and 120 μL/g dry matter (DM) were added to the basal diet to evaluate ruminal fermentation using the in vitro gas production technique. Added 800 mL of rumen inoculum with 5 g DM of the basal diet (BD) to all experimental units for 96 h, except for the blanks, to which only the inoculum was added. The total gas and CH4 produced by treatment incubation were recorded every hour after incubation until 96 h. The results showed that the gas production decreased significantly (P

Due to the high impact of the building sector on the environment, a growing interest focuses on insulating materials able to ensure good thermo-acoustic performance for the building envelope from a sustainable and circular economy perspective. In this context, Moroccan natural gypsum was mixed with local natural waste materials. The thermal and acoustic properties of the samples were measured; they were compared to those of synthetic- and mineral-based gypsum plasters manufactured with the same technique. A Small Hot Box apparatus was used for thermal characterization, whereas acoustic performance was investigated by means of a Kundt’s Tube. Natural and synthetic additives result in a reduction in density and an improvement in thermal performance. Conductivity values in the 0.181–0.238 W/mK range were obtained, depending on the type of natural additive, with respect to 0.275–0.323 W/mK of mineral-based gypsum plasters. The acoustic measurements showed that all the composites have similar performance in terms of acoustic absorption, whereas high transmission loss values were obtained for the natural additives (TL = 35–59 dB). Petiol of Palm and Stipa Tenacissima were found to be materials able to improve both thermal and acoustic properties.

One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer's health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer. [ABSTRACT FROM AUTHOR]

BACKGROUD: In recent years, research on the bioactive properties of macroalgae has increased, due to the great interest in exploring new products that can contribute to improve human health and wellbeing. In the present study, the antioxidant and antimicrobial potential of six different brown algae of the Fucales order were evaluated, namely Ericaria selaginoides, Ericaria amentacea, Gongolaria baccata, Gongolaria usneoides, Cystoseira compressa and Sargassum vulgare (collected along the Mediterranean and Atlantic coasts). The antioxidant capacity was measured by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, the oxygen radical absorbent capacity (ORAC) and the ferric reducing antioxidant power (FRAP) and were related to the total phenolic content (TPC). The antimicrobial activity was evaluated measuring the growth inhibition of Staphylococcus aureus, Pseudomonas aeruginosa and Candida albicans. RESULTS: The highest antioxidant capacity was obtained for Ericaria selaginoides revealing the highest capacity to scavenge DPPH radical [half maximal effective concentration (EC50) = 27.02 μg mL−1], highest FRAP (1761.19 μmol FeSO4 equivalents g−1 extract), high ORAC (138.92 μmol TE g−1 extract), alongside to its high TPC (121.5 GAE g−1 extract). This species also reported the highest antimicrobial capacity against Staphylococcus aureus [half maximal inhibitory concentration (IC50) = 268 μg mL−1]. CONCLUSIONS: Among all studied seaweed, Ericaria selaginoides reveals the highest antioxidant and antimicrobial activities, and thus should be explored as a natural food additive and/or functional ingredient. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products. [ABSTRACT FROM AUTHOR]

Surimi is a protein concentrate formed basically by fish myofibrillar proteins. For better quality conservation, natural or synthetic cryoprotectants, with emphasis on sucrose, sorbitol and/or sodium tripolyphosphate are added to surimi. Studies show that it is possible to replace these synthetic additives and offer a final product with healthier properties to the consumer. This review highlights the importance of reducing the use of synthetic additives in the conservation of surimi and suggests potential natural alternatives for the total or partial replacement of these artificial substances, as well as discussing the effects of different types of natural compounds on the quality characteristics of surimi gel. [ABSTRACT FROM AUTHOR]

Nowadays, there is an increasing consumer demand for more natural and environmentally friendly food additives. The current research aimed to produce and characterize a new additive based on bentonite and the phenolic compounds from green propolis extract, as well as to characterize the effect of this additive on the rheological properties of carrageenan hydrogels. The new additive (biohybrid) was obtained after the adsorption of phenolic compounds on the clay platelets. The adsorption mechanism was explained by Langmuir and Freundlich models, which suggested that adsorbed phenolic compounds form a monolayer and multilayers on the clay surface. Despite phenolic adsorption, the physico-chemical attributes of the bentonite remained unchanged. The incorporation of the biohybrid (BH) increased the sol-gel transition temperature of carrageenan hydrogels. This research reports for the first time the development and application of a new natural ingredient with potential food applications. • Bentonite adsorbed 40.1 % of phenolic compounds from the ethanolic extract. • Langmuir and Freundlich models fit adsorption process well, R2 = 0.98. • Biohybrid showed significant antioxidant activity, with an ABTS value of 246.86 μmol TROLOX/mL. • Biohybrid exhibited an adsorption capacity of 2.78 mg TPC per gram of bentonite. • The biohybrid can be used as a natural ingredient in carrageenan hydrogels. [ABSTRACT FROM AUTHOR]

Plant-based protein sources, such as soybean, are widely used in fish nutrition due to their market availability, wide distribution and acceptable nutritional quality. However, in some fish species, soybean meal-based diets cause gut inflammation, decreasing both nutrient absorption and growth rates. A suitable alternative to avoid these problems could be the application of additives with anti-inflammatory activity to the diet. In this study, an Aloe vera (Aloe barbadensis Miller, AV) extract was analyzed as a dietary additive to reduce the gut inflammation in Atlantic salmon (Salmo salar) fed with soybean meal (SBM) diet. Fish were distributed in four duplicated groups and fed 28 days with fish meal control diet (FM), AV inclusion diet (AV), FM diet supplemented with AV (FM+AV), SBM diet to induce enteritis and SBM+AV. The fish gut response to these treatments was analyzed in distal intestine by histopathological scores, tissue morphometric measurements and immune gene expression parameters. The score results in fish fed with SBM-based diet clearly showed enteritis, meanwhile fish fed with AV supplemented diet significantly reduced the intestinal SBM signs of damage. These findings were associated to reduction of goblet cells number, lamina propria thickness and sub-epithelial mucosa size, with a significant decrease on pro-inflammatory cytokine il-1β to basal levels, similar to those present in fish fed FM diets. In conclusion, the administration of AV in salmon diet showed a protective intestinal activity against the detrimental effects of SBM, opening the possibility to improve its use as a feed additive in aquafeeds.

This study investigated warmed-over flavour profiles, microbial changes, shelf-life and sensory characteristics of minced cooked pork treated with Moringa oleifera (M. oleifera) root and leaf powder during refrigerated storage at 4 °C. A total of 8 treatments (control = no antioxidant; 0.5ML = 0.5% M. oleifera leaf; 1ML = 1% M. oleifera leaf; 0.5MR = 0.5 % M. oleifera root; 1MR = 1% M. oleifera root; 0.5MLR = 0.5% M. oleifera leaf and root mixed; 1MLR = 1% M. oleifera leaf and root mixed; BHT = 0.02% butylated hydroxytoluene) were evaluated. The minimum inhibitory concentration (MIC) of the plant extracts against the test bacteria was determined using the serial dilution in 96 well microtiter plates technique. Warmed-over flavour profiles were determined using the test for carbonyls assay where hexanal was used as a marker for warmed-over flavour. The check-all-that-apply sensory tool was used to characterise minced cooked pork treated with different antioxidants according to warmed-over flavour taste and odour intensities. The results showed that the antibacterial assay of the extracts exhibited a broad-spectrum of activity against the tested bacteria. The leaf extracts demonstrated better activity against both gram-negative and gram-positive bacteria, with most of the MICs at less than 1 mg/mL, while the root performed better against gram-negative bacteria compared to gram-positive bacteria. There was a significant rapid increase in the warmed-over flavour profiles of the control compared to the M. oleifera and BHT treated pork. The pork samples which had M. oleifera leaf, root, and their combination at inclusion levels of 1% and 0.5% displayed lower warmed-over flavour profiles that fell in the range (1.0–1.46 mg hexanal/100g fat) throughout the storage period. Consumer sensory evaluation revealed that pork samples treated with the highest inclusion level (1%) of the M. oleifera leaf powder received the lowest consumer rating scores for appearance. Based on these results, adding M. oleifera leaf and root powder can decrease warmed-over flavour development and improve the shelf-life of processed pork. Furthermore, the incorporation of M. oleifera root powder can potentially be more acceptable to consumers because of its colour compared to the leaf, which gives the product a green colour that may not be pleasant for some consumers. This suggests that the inclusion of the root powder at 1% may be well accepted for consumption by consumers.

The objective of this study was to evaluate the impact of increasing levels of condensed tannin extracted from Acacia mearnsii on the performance, carcass traits, meat quality, methane (CH 4) emissions, and health of finishing Nellore bulls in a feedlot system. Eighty 20-month-old Nellore bulls (426.7 ± 24.46 kg of body weight (BW)) were individually housed with ad libitum access to feed and water. The study followed a completely randomized design with five treatments, each consisting of sixteen animals. Treatments included a negative control (no additives), 3 levels of tannin (0.8, 1.6, and 3.2 g of tannin/kg DM; Tanfeed®, Tanac Company), and a positive control (28 mg/kg DM monensin; Elanco®). Animals underwent a 21-day adaptation period with three step-up adaptation diets before entering the 89-day finishing phase. The adaptation dietary program consisted of ad libitum feeding with 3 adaptation diets over 21 days, in which the finishing phase lasted 89 days. The adaptation dietary program consisted of ad libitum feeding of 3 step-up adaptation diets for 3 weeks (21 d). The concentrate level of the diet (DM basis) increased from 40 % to 50 % in week 1, 50–56 % in week 2, and 56–75 % in week 3 (finishing diet). The experimental period (adaptation + finishing phases) lasted 110 d. The diet was formulated to meet the requirements while considering an average daily gain (ADG) of 1.6 kg/d. Enteric CH 4 emissions were estimated using the sulfur hexafluoride (SF 6) tracer gas technique. Performance and carcass traits, except for shear force and ash in meat, were not affected by increasing levels of dietary tannin or monensin (P>0.10). Regression analysis indicated a quadratic effect on shear force, with the lowest value observed at 1.6 g/kg DM of dietary tannin inclusion (P=0.05). Ash in meat increased quadratically with tannin inclusion, peaking at 1.6 g/kg DM of tannin addition, differing from monensin-treated bulls (P=0.05). However, CH 4 emission as g/d decreased quadratically with increasing tannin levels (P<0.01), reaching the lowest emission at 0.8 g/kg DM of tannin inclusion, differing from monensin treatment (P<0.01). Also, CH 4 emission intensity (g/kg DMI at CH 4 sampling period) tended to decrease quadratically with tannin inclusion (P=0.09), with the lowest intensity observed at 0.8 g/kg DM of tannin inclusion, but not differing from monensin-treated bulls. Liver abscess and rumen scores were not impacted by tannin level in the diet (P = 0.26 and 0.19, respectively); however, the odds of having a liver (0 to A+ scale) and ruminitis score (0-10 scale) of 0 was 0.178 less for monensin-treated bulls compared to control and 0.224 less for monensin than tannin-treated bulls at 3.2 g/kg DM of inclusion, respectively. Overall, condensed tannin effectively reduced meat shear force and CH 4 emissionin finishing Nellore bulls in a dose-dependent manner, without detrimental effects on performance. • Condensed tannin reduced the shear force of meat in a dose-dependent manner. • Methane emission and its intensity decreased with the tannin inclusion. • Tannin and monensin did not affect liver abscess or ruminitis score in finishing bulls. [ABSTRACT FROM AUTHOR]

[Display omitted] • Microbial biofilms represent a real battle for food with strong tolerance. • Combined anti-biofilm strategies reveal a synergistic effect on biofilm control. • Successful treatment of biofilm requires first to identify where they are present. • Biofilm regulation strategies are potential approaches for byproducts production. • More advanced strategies for controlling of biofilms are highlighted. Various pathogens have the ability to grow on food matrices and instruments. This grow may reach to form biofilms. Bacterial biofilms are community of microorganisms embedded in extracellular polymeric substances (EPSs) containing lipids, DNA, proteins, and polysaccharides. These EPSs provide a tolerance and favorable living condition for microorganisms. Biofilm formations could not only contribute a risk for food safety but also have negative impacts on healthcare sector. Once biofilms form, they reveal resistances to traditional detergents and disinfectants, leading to cross-contamination. Inhibition of biofilms formation and abolition of mature biofilms is the main target for controlling of biofilm hazards in the food industry. Some novel eco-friendly technologies such as ultrasound, ultraviolet, cold plasma, magnetic nanoparticles, different chemicals additives as vitamins, D-amino acids, enzymes, antimicrobial peptides, and many other inhibitors provide a significant value on biofilm inhibition. These anti-biofilm agents represent promising tools for food industries and researchers to interfere with different phases of biofilms including adherence, quorum sensing molecules, and cell-to-cell communication. This perspective review highlights the biofilm formation mechanisms, issues associated with biofilms, environmental factors influencing bacterial biofilm development, and recent strategies employed to control biofilm-forming bacteria in the food industry. Further studies are still needed to explore the effects of biofilm regulation in food industries and exploit more regulation strategies for improving the quality and decreasing economic losses. [ABSTRACT FROM AUTHOR]

Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics. [ABSTRACT FROM AUTHOR]

Currently, the photovoltaic performance of perovskite solar cells (PSCs) is closely linked to undermined defects in the perovskite, and the correct approach to ensure stability under practical conditions is still in dispute. Therefore, natural, healthy, and low‐cost additives are expected to not only reduce the trap sites but also drastically improve stability. In this work, the natural antioxidant additive lycopene extracted from tomatoes is introduced into PSCs. The results indicate that lycopene can passivate the grain boundaries, improve the crystallinity, reduce trap density, and facilitate the α phase formation of perovskite at room temperature. As a result, the power conversion efficiency (PCE) is considerably improved from 20.57% to 23.62% with vastly enhanced Jsc and Voc. Additionally, lycopene can eliminate the UV‐induced free radicals in the light aging process. The target device displays the enhanced hydrophobic, antioxidative properties, which demonstrates high O2 stability with 91.2% average PCE for 960 h, improved UV stability and long‐term stability with an average PCE of 92.4% after 3500 h. This work provides a strategy to solve the existing efficiency and stability issues in PSC devices through learning from natural plants, which paves the way for the development of environmentally friendly PSCs with high efficiency and stability, on the path toward industrialization. [ABSTRACT FROM AUTHOR]

In recent years, there has been a growing interest in using polymers with antibacterial and antifungal properties; therefore, the present review is focused on the effect of natural compounds on the antibacterial and antifungal properties of polyurethane (PUR). This topic is important because materials and objects made with this polymer can be used as antibacterial and antifungal ones in places where hygiene and sterile conditions are particularly required (e.g., in healthcare, construction industries, cosmetology, pharmacology, or food industries) and thus can become another possibility in comparison to commonly used disinfectants, which mostly show high toxicity to the environment and the human health. The review presents the possibilities of using natural extracts as antibacterial, antifungal, and antiviral additives, which, in contrast to the currently used antibiotics, have a much wider effect. Antibiotics fight bacterial infections by killing bacteria (bactericidal effect) or slowing and stopping their growth (bacteriostatic effect) and effect on different kinds of fungi, but they do not fight viruses; therefore, compounds of natural origin can find wide use as biocidal substances. Fungi grow in almost any environment, and they reproduce easily in dirt and wet spaces; thus, the development of antifungal PUR foams is focused on avoiding fungal infections and inhibiting growth. Polymers are susceptible to microorganism adhesion and, consequently, are treated and modified to inhibit fungal and bacterial growth. The ability of micro-organisms to grow on polyurethanes can cause human health problems during the use and storage of polymers, making it necessary to use additives that eliminate bacteria, viruses, and fungi. [ABSTRACT FROM AUTHOR]

Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50–5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels. [ABSTRACT FROM AUTHOR]

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This research was performed to investigate the effects of milk thistle (MT), toxin binder (TB) and marine algae (Spirulina platensis; SP) on the performance, blood indices, humoral immunity and cecal microbiota of broiler chickens exposed to aflatoxin-B1 (AFB1). A total of 300 one-day-old male chicks were equally divided into five treatments, with six replicates with 10 birds per treatment. Dietary treatments included: (T1) a control diet (without any feed additive or AFB1); (T2) control diet + 0.6 mg AFB1/kg; (T3) T2 + 10 g/kg MT; (T4) T2 + 1 g/kg TB; and (T5) T2 + 10 g/kg SP. BWG and FI were found to be considerably reduced in broilers given AFB1-contaminated diets (p < 0.05). The FCR was negatively influenced in birds fed AFB1-contaminated diets (p < 0.05). MT, TB, and SP powders also reduced the deleterious effects of AFB1 on the growth of chickens (p < 0.05). In comparison with the control birds and the other treatments, broilers given AFB1-contaminated diets had a higher relative weight of abdominal fat (p < 0.05). The feeding of AFB1 resulted in a substantial rise in AST and ALT activity (p < 0.05). MT, TB, and SP powders significantly decreased blood AST and ALT activity in broilers (p < 0.05). The AFB1 and MT groups had the lowest skin thickness (p < 0.05) twenty-four hours after injection. The phytohemagglutinin injection results showed that the TB and SP were more efficient than the other additives in removing toxins from the feed sources (p < 0.05). The antibody titer against sheep red blood cells (SRBCs) was lower in the AFB1 group compared to the control group at 28 days of age (p < 0.05). When comparing AFB1-fed chicks to the control treatment, there was a significant (p < 0.05) concentration of cecal Coliform bacteria. When MT, TB, and SP powders were added to AFB1-contaminated diet, cecal Coliforms were decreased (p < 0.05). When fed AFB1-contaminated diets, it can be concluded that MT, TB, and SP are suitable for supporting growth performance, immunological function, and the serum biochemical parameters of broiler chickens. [ABSTRACT FROM AUTHOR]

Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels. [ABSTRACT FROM AUTHOR]

Oleoresins are concentrated extracts from plants, spices, and herbs which have been studied as additives in foods. Extracted from natural sources by different techniques, they are potential substitutes for synthetic additives. They can promote antimicrobial, antioxidant, anti-cancer, and anti-inflammatory activity to products. The solvent extraction method is the most used, but new technologies considered green are being applied. Also, the microencapsulation of these extracts has been explored as a way to protect and facilitate the delivery of active compounds in food. This review summarizes the most used oleoresin extraction methods, the main extracts used in the food industry, and describes the characteristics of the main compounds. Volatile and non-volatile compounds can be present and different methodologies for identification and quantification are used. This work also presents a brief description of the most used oleoresin encapsulation methods and lists recent studies providing an overview on the application of this promising ingredient. The main oleoresins applied by the food industry are from black pepper, cinnamon, ginger, paprika and turmeric. In addition to color and flavor, different biological properties arouse the industry's interest in these extracts. The chemical diversity of the compounds present in oleoresins is what gives all these properties. Despite all this, oleoresins oxidize when exposed to factors such as oxygen, light, and temperature. Microencapsulation has been used to work around this problem and to facilitate the application of these viscous extracts in foods. • Oleoresins are natural extracts rich in active compounds that can be used in food. • Green extraction technologies can improve the quality of oleoresins. • Oleoresins can present antimicrobial, antioxidant, and anti-inflammatory activities. • Liquid and gas chromatography are the most used techniques to analyze oleoresins. • Oleoresins microencapsulation adds value to the extract and protects its compounds. [ABSTRACT FROM AUTHOR]

The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing. This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed. Research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations. • Spray chilling technique may be a good option to solve the problems in food sector. • Bioactive compounds encapsulated by spray chilling can be bioactive food ingredients. • Solid lipid microparticles can increase the bioavailability of bioactive compounds. • New possibilities and applications can be generated using solid lipid microparticles. [ABSTRACT FROM AUTHOR]

Babassu oil is extracted from the babassu palm, one of the most important plants in the north and northeast Brazilian regions, and like many biofuels, it does not have adequate properties to be used as pure fuel, especially under low-temperature conditions. Therefore, researches to improve the physical-chemical properties of these biofuels are needed, one of the most common methods is using additives, usually synthetic ones, which are not environmentally friendly. A good alternative would be to try to found natural compounds with this potential. This paper describes the effects of the addition of two natural compounds, tung biodiesel, and camphor, in the physical properties of babassu biodiesel. These additives were select because of their physical-chemical properties, which can potentially improve the babassu biodiesel ones. They were tested separately, the camphor at the 3, 4, 5, 6 % proportions, and the tung biodiesel at 3, 5, 9, 12 %. The results were compared to biodiesel standards, limited by the Brazilian National Agency of Petroleum, Natural Gas, and Biofuels (ANP), and for both additives, the 3 % proportion showed the best suited to the quality standards established at the Brazilian normative. Thus, was observed that the camphor and the tung biodiesel has the potential to be efficient additives in babassu biodiesel

One of the causes of frequent alimentary-dependent diseases in school-age children is the insufficient intake of micronutrients. Consumer products, basic necessities and the most beloved children's products play a huge role in the nutrition of schoolchildren. Drinks of increased nutritional and biological value, obtained by introducing functional ingredients into the composition with the maximum preservation of their original nutritional value can be a great prospect in improving school feeding. The aim of the research is to study the effect of fruit syrups on the biological and nutritional value of a cocoa drink. The objects of study are the most promising fruits of the foothill zone of the Republic of Adygea: blackberry, raspberry. The article presents the results of the study on the use of fruit syrups obtained from blackberries and raspberries in the preparation of cocoa drinks recommended for school meals. It has been experimentally established that 5 g, 10 g, 15 g and 20 g dosages of fruit syrups influence organoleptic, physical and chemical indicators of the quality of cocoa drinks. The optimal dosage of fruit syrups in the preparation of a cocoa drink has been established. Fruit syrups have high biological activity, which will enrich cocoa drinks and give them a functional focus.

Bread is a good alternative to creating functional products, as it is in demand among the entire population. The authors presented the theme of improving the formulation of rye-wheat mini-bread by activating production starters with apple (citrus) pectin for catering. The aim is to develop the formulation and technology of rye-wheat mini-bread for catering using pectin substances to activate production starters. The «Darnitsky» bread formulation which includes industrial rye sourdough starter has been taken as a basis for the creation of starters activated by pectin substances – apple and citrus ones (1, 3 and 5% to the flour weight). Two top-samples have been identified hop starters activated by apple and citrus pectin (5%). As a result of proofing, a hop yeast sample activated by apple pectin (5%) has been indicated; its lifting activity significantly exceeds the activity of other samples. The rise of the semi-finished product with the topsample was achieved after 45 minutes, 10...15 minutes faster than others. The quality of mini bread corresponds to GOST 26983-2015. Microbiological safety is confirmed by laboratory tests. As a result of the research, mini-bread with the addition of hop ferment activated by apple pectin (5%) has become an absolute leader.

In this study the recycling of pomegranate peel powder (PPP) was proposed. In particular, the use of powder loaded in a silk fibroin polymeric matrix to create an active pad was tested. For the sake of comparison, the powder alone was also analysed. Both powder and active pad efficacy was assessed in two different food systems, soymilk (rich in proteins), preliminarily contaminated with Pseudomonas spp. and yeasts, and apple juice (rich in carbohydrates), preliminarily contaminated with Alyciclobacillus acidoterrestris. Three different concentrations of powder alone and powder in the pad were tested (5%, 7.5% and 10% w/v) in both types of beverages. To assess a possible dependence of the efficacy on the powder granulometry, different powder sizes were preliminarily analysed on Pseudomonas spp. and yeasts using an in vitro test. PPP was effective on both Pseudomonas spp. and yeasts. No significant differences appeared among the tested granulometries and therefore in the subsequent tests powder with an average diameter of 250 µm was used. Results recorded with soymilk and apple juice were different. When applied to the soymilk, the activity of PPP in the pad was less effective than that recorded when the powder was directly added to the beverage. With the two highest powder concentrations directly added to food, more than four log cycle reductions in Pseudomonas spp. and yeast cells were recorded, compared to soymilk without any powder. Compared to the control sample, all the soymilk samples either with PPP or with the active pad showed a delayed microbial and fungal growth. When applied to apple juice, both powder and pad were effective at completely inhibiting the proliferation of A. acidoterrestris (2 CFU/g).

This work aimed to evaluate the lipid oxidation, color, and sensory acceptance of sausages formulated with potassium bixinate (BP) as a substitute for carmine (Car) and sodium nitrite (SNi). Six different treatments (CT—control; CA—40 ppm Car; NIT—150 ppm SNi; C/N—40 ppm Car, and 150 ppm SNi; C/N/B—20 ppm Car, 75 ppm SNi, and 250 ppm BP; and BIX—500 ppm BP) were evaluated along 15 days. BP provided significantly lower levels of lipid oxidation to the samples (C/N/B and BIX) when compared to CT and significantly equal to CA, NIT, and C/N after 15 days (both p < 0.05). BP significantly increased the red (a*) and yellow (b*) intensity of sausages (p < 0.05), providing the highest values in both raw and roasted samples. Sausages formulated with BP did not differ in preference in visual analysis (p > 0.05), and both roasted were preferred over CT (p < 0.05). Although sausages formulated with carmine had better visual acceptance, BIX and C/N did not differ significantly (p > 0.05) after five days. BP was identified in taste analysis; however, it was preferred in the ordination analysis (both p < 0.01). Therefore, the replacement of SNi and Car by BP showed to be a viable alternative. [ABSTRACT FROM AUTHOR]

The aim of this trial was to evaluate the ruminal degradation kinetics of carbohydrates in diets with different roughage:concentrate ratios and dosages of garlic and rosemary essential oils, in order to find the most suitable dosage to supply feedlot lambs. Three roughage:concentrate ratios (50:50, 40:60, and 20:80) and six dosages of garlic and rosemary essential oils (0.0, 0.10, 0.25, 1.0, 1.50, and 2.0 g L−1) were tested. Kinetic parameters for carbohydrate breakdown were estimated using a semi-automated in vitro gas production technique. Ruminal degradation parameters were subjected to variance analysis and then regression analysis at a 5% significance level. There was no interaction between the roughage:concentrate ratios and the dosage of rosemary essential oil. The roughage:concentrate ratios in diets with rosemary oil affected the non-fiber carbohydrate degradation rate (Kdnfc), colonization time (L), gas volume and breakdown rate from the degradation of fiber carbohydrates (Vfc and Kdfc, respectively), and final gas volume of both fiber and non-fiber carbohydrates (Vfinal). Rosemary dosages affected Vnfc and Vfc, which presented a quadratic response with a peak at 0.71 g L−1 and a nip at 1.17 g L−1, respectively. Bacterial colonization time was quadratic, reaching a maximum value at 1.18 g L−1. Vfinal showed a decreasing linear trend, such that each gram of rosemary essential oil added to the diet could reduce gas production by 30.312 mL. Therefore, rosemary essential oil has an effect on carbohydrate degradation kinetics. There was no interaction between roughage:concentrate ratios and different garlic oil dosages, except for colonization time. Roughage:concentrate ratios with garlic oil had affected the Vnfc, Kdnfc, and L. Garlic oil dosages affected Vfc and Vfinal in a quadratic manner, with the lowest values of gas production at 1.35 and 1.54 g L−1, respectively. L was affected by the garlic oil dosage and roughage:concentrate ratios in a decreasing linear trend for a 50:50 ratio and quadratic response for a 40:60 ratio, peaking at 0.14 g L−1. Based on these in vitro results, a ruminal content of 1.0 g L−1 is recommended for both rosemary and garlic essential oils.

Polycaprolactone (PCL) is biodegradable and non-toxic, making it an eco-friendly polymer with various medical applications. In order to increase the stability of PCL used in the field of medical applications, it is necessary to be able to produce fibers with a melt electrospinning method that does not use toxic hydrophobic solvents. However, PCL has very high viscosity and low conductivity, making melt electrospinning difficult. This study presents natural additives enabling the solvent-free melt electrospinning of PCL, wherein the physical properties (i.e., conductivity and viscosity) of the additive-mixed PCL are analyzed. Among the natural additives added to PCL, 7 wt% gallic acid increased conductivity by 81 times and decreased viscosity by 1/8526 times, showing the best results. We believe that our study, improving the physical properties of melt PCL by adding natural additives, will be of great help to the development of the melt electrospinning method of PCL.

Abstract The use of natural additives in biodiesel has been investigated, however, there is limited information in the literature in relation to their influence on corrosion resistance and oxidative stability. This work aims to investigate the oxidative stability of biodiesel and the corrosion resistance of carbon steel (AISI 1020) in contact with soybean biodiesel solutions (B100) in the presence and absence of natural additives such as: rosmarinic acid, curcumin, gingerol, eugenol, thymol and quercetin. Corrosion and microscopy tests were used to assess corrosion resistance. The Rancimat technique was used to study oxidative stability. The results obtained indicate that curcumin was the best additive in relation to oxidative stability, while rosmarinic acid showed better performance in inhibiting corrosion. The effect of these substances is related to the presence of phenolic compounds or the existence of oxygen in its molecular structure.

Cheese is one of the most widely consumed dairy products worldwide with high commercial value. As cheese consumption and distribution have increased over the years, the cheese industry had to address the issues of safety and preservation of cheese products as well as cheese whey utilization-management. Although not frequently used, preservatives are added in some types of cheese that are naturally susceptible to spoilage (e.g. fresh cheeses), in order to extend their shelf-life. However, consumers' increasing awareness regarding health issues have turned their interest towards minimally processed food and products with 'clean labels'. In this respect, artificial additives tend to be replaced by natural ones, such as essential oils and extracts from different plants. These natural products exhibit a remarkable antimicrobial and antioxidant activity and, due to their properties, their use as alternative food additives have increased in recent years. Application of essential oils and extracts as preservatives and antioxidants in different types of cheese has been widely studied through the last years. However, despite the promising results for the antimicrobial and antioxidant activities of these natural constituents, their use is still limited in the cheese industry, as they negatively affect the physicochemical and sensory characteristics of the end products. Αn alternative approach to addressing such quality defects, could be encapsulation of essential oils and extracts before their application in cheese products. As there is growing interest in this field, the aim of this paper was to review the latest findings on whether encapsulated essential oils and extracts can act as effective preservatives and/or antioxidants in cheese products. Overall, the performance of essential oils and extracts as preservatives and antioxidants in cheeses is enhanced through encapsulation. In this context, several delivery systems have been examined, e.g. edible films/coatings, being the most commonly used, followed by nanofibers or microcapsules. Both antimicrobial and antioxidant activities are prolonged, since the bioactive compounds in the encapsulant matrix are protected from oxidation, volatilization and degradation. Additionally, interactions between food matrix components and essential oils/extracts constituents are limited, whereas for the films/coatings incorporating essential oils/extracts there is better control of moisture and mass losses during storage, preventing hardness. Even more important is the maintenance of the desired organoleptic characteristics and other quality attributes of the cheese products, along with a concurrent extension of the shelf-life. [Display omitted] • Essential oils and extracts can be incorporated in cheese products as preservatives. • Delivery systems of essential oils and extracts boost their use in cheese. • The use of plant bioactives could lead to cheese with enhanced properties. • Commercialized clean label cheese products could be developed. [ABSTRACT FROM AUTHOR]

Fruit and vegetable by-products (FVBP) from the food industry and post-harvest represent one of the world's most common environmental pollution problems. However, these wastes are now being recognized for their functional value. Encapsulation is among the most popular food processing alternatives since it helps to improve the stability and bioavailability of bioactive compounds. Encapsulated products provide excellent health benefits, and therefore can be used as functional ingredients in food. This review describes the creation of encapsulated bioactive compounds (EBC) using microencapsulation techniques and their application in food. The work aimed to identify the various previously studied bioactive compounds from FVBP related to their extraction, characterization, encapsulation, and application. Encapsulation protects bioactive compounds against the adverse conditions inherent in food processing, and its use allows for functional food to be obtained. Encapsulation technologies, such as spray-drying, freeze-drying, and coacervation, are those most used to produce EBC from FVBP. The effectiveness of these technologies in producing EBC with high encapsulation efficiency and excellent functional properties has been proven, and the stability and solubility of bioactive compounds were thereby improved. EBC from FVBP were added to food with various purposes, including enrichment, fortification, coloring, and stability improvement against oxidation and microbial proliferation. Several studies regarding the application of EBC from FVBP in food have been performed thus; EBC is a promising alternative in the treatment of agricultural and agro-industrial by-products and one that merits further investigation. • Fruit and vegetable by-products (FBVP) are a good source of bioactive compounds. • Many studies have been conducted to encapsulate bioactive compounds from FBVP. • Encapsulated bioactive compounds (EBC) can be used as functional food ingredients. • EBC offers the food industry a healthy and natural alternative to replace synthetic additives. • There are many published studies that assess the food application of EBC from FBVP. [ABSTRACT FROM AUTHOR]

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer's health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research. [ABSTRACT FROM AUTHOR]

During the last years, there has been a continuously growing demand from the food industry for additives from natural sources (e.g. plant materials) as an alternative to synthetic ones that have been associated with toxic effects. Moreover, the fact that the consumption of functional foods could boost the immune system and resistance of the human body against viruses, has been a priority for consumers through the last decades. This trend has been magnified during the coronavirus disease 2019 (COVID-19) pandemic and is expected to remain high also within the post-lockdown and post-pandemic era. Pomegranate is one of the healthiest fruits worldwide with a significant amount of various phenolic compounds. The processing of pomegranate into juice generates huge amounts of by-products, such as peels and seeds, leading to disposal issues and environmental pollution. Pomegranate peels contain higher amounts of bioactive compounds, mainly phenolic acids, flavonoids and tannins, than the edible fleshy parts. These compounds possess antioxidant and antimicrobial properties that inhibit the process of lipid peroxidation in fatty foods and scavenging free radicals and prevent the growth of microorganisms, respectively. In this perspective, the present review analyzes and critically discusses the state of the art about the current and potential uses of pomegranate peel extract (PPE) as a natural food additive. The enriched food systems (e.g. meat, poultry and fish products, dairies, edible oils and fats), the form of added extract (crude or encapsulated), the method of extraction employed, the extract concentration and the main outcomes of each study are reviewed and discussed. Crude or encapsulated pomegranate peel extracts increase food stability upon processing, storage or gastrointestinal digestion conditions by inhibiting oxidation as well as the growth of pathogenic microorganisms. In most of the studies, the addition of PPE was not found to negatively affect the sensorial properties of the final products up to a specific addition level. • Pomegranate peel extract (PPE) as a potential natural food additive. • PPE contains phenolic compounds with various biological properties. • Limitations regarding the use of PPE as additive could be overcome via encapsulation. • Potential commercialization of innovative food products with a "clean label". [ABSTRACT FROM AUTHOR]

Copyright of Revista Ciencia y Tecnología Agropecuaria is the property of Agrosavia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 0.5 g/kg sodium erythorbate (ERY), (c) 2.5 g/kg encapsulated elderberry extract (EE 2.5), and (d) 5 g/kg encapsulated elderberry extract (EE 5), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 13 days storage at 2 ± 1 °C, were deeply evaluated. Overall, EEs showed a wide array of antioxidant compounds, namely polyphenols like anthocyanins, flavonols, and phenolic acids. Multivariate statistics provided marked chemical differences between burgers manufactured with EEs and synthetic antioxidants (ERY) during 13-days storage in terms of both metabolomic profiles and typical lipid/protein oxidation markers (such as malondialdehyde and total carbonyls). Most of the differences could be attributed to some discriminant compounds, namely glutathione, 4-hydroxy-2-nonenal, hydroxy/peroxy-derivatives of fatty acids, carbonyl compounds (such as 5-nonen-2-one and 1,5-octadien-3-one), and cholesterol. Interestingly, significant correlations (p < 0.01) were observed between malondialdehyde, total carbonyls, and these discriminant metabolites. The combination of spectrophotometric approaches and a high-throughput untargeted metabolomics analysis outlined a strong modulation of both lipid and protein oxidations, likely promoted by the encapsulated meat extender (elderberry), thus confirming its ability to delay oxidative phenomena during the shelf-life of beef burgers.

One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.

Copyright of Krmiva is the property of Croatian Society of Agronomists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Featured Application: Exploitation of renewable resources and plant extracts for the development of sustainable materials used for active food packaging. The promotion of sustainable packaging is part of the European Green Deal and plays a key role in the EU's social and political strategy. One option is the use of renewable resources and biomass waste as raw materials for polymer production. Lignocellulose biomass from annual and perennial industrial crops and agricultural residues are a major source of polysaccharides, proteins, and lignin and can also be used to obtain plant-based extracts and essential oils. Therefore, these biomasses are considered as potential substitute for fossil-based resources. Here, the status quo of bio-based polymers is discussed and evaluated in terms of properties related to packaging applications such as gas and water vapor permeability as well as mechanical properties. So far, their practical use is still restricted due to lower performance in fundamental packaging functions that directly influence food quality and safety, the length of shelf life, and thus the amount of food waste. Besides bio-based polymers, this review focuses on plant extracts as active packaging agents. Incorporating extracts of herbs, flowers, trees, and their fruits is inevitable to achieve desired material properties that are capable to prolong the food shelf life. Finally, the adoption potential of packaging based on polymers from renewable resources is discussed from a bioeconomy perspective. [ABSTRACT FROM AUTHOR]

The setting time and mechanical properties of cements are a major technical concern for a long time in civil engineering. More recently those practical problems became a major concern for biomedical applications -in bone surgery and in dentistry- in particular concerning the setting time which should be minimized. The possibility to add organic additives to interact with the different constituting ions in cements constitutes a way to modify the setting kinetics. We made the assumption that a hydrolysable polyphenol like tannic acid could modify the setting time and the physical properties of Mineral Trioxide Aggregate (MTA). Tannic acid is added in variable proportions to the water used to set MTA. The formation of the hybrid organic-mineral cements is investigated using a combination of structural, chemical and mechanical methods. X-ray tomography was also used to investigate the changes in porosity and pore size distribution upon incorporation of tannic acid in MTA based cements. The hydrophilicity of the cements was evaluated by measuring the permeation kinetics of small water droplets. We found that tannic acid allowed to reduce markedly the setting time of MTA based cements. The obtained cements have an increased hydrophilicity and display excellent resistance to compression. The number of pores but not the average pore size is also affected. The possible roles of tannic acid in modifying the cement properties are discussed. [ABSTRACT FROM AUTHOR]

Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50–5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels.

Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.

This research was performed to investigate the effects of milk thistle (MT), toxin binder (TB) and marine algae (Spirulina platensis; SP) on the performance, blood indices, humoral immunity and cecal microbiota of broiler chickens exposed to aflatoxin-B1 (AFB1). A total of 300 one-day-old male chicks were equally divided into five treatments, with six replicates with 10 birds per treatment. Dietary treatments included: (T1) a control diet (without any feed additive or AFB1); (T2) control diet + 0.6 mg AFB1/kg; (T3) T2 + 10 g/kg MT; (T4) T2 + 1 g/kg TB; and (T5) T2 + 10 g/kg SP. BWG and FI were found to be considerably reduced in broilers given AFB1-contaminated diets (p < 0.05). The FCR was negatively influenced in birds fed AFB1-contaminated diets (p < 0.05). MT, TB, and SP powders also reduced the deleterious effects of AFB1 on the growth of chickens (p < 0.05). In comparison with the control birds and the other treatments, broilers given AFB1-contaminated diets had a higher relative weight of abdominal fat (p < 0.05). The feeding of AFB1 resulted in a substantial rise in AST and ALT activity (p < 0.05). MT, TB, and SP powders significantly decreased blood AST and ALT activity in broilers (p < 0.05). The AFB1 and MT groups had the lowest skin thickness (p < 0.05) twenty-four hours after injection. The phytohemagglutinin injection results showed that the TB and SP were more efficient than the other additives in removing toxins from the feed sources (p < 0.05). The antibody titer against sheep red blood cells (SRBCs) was lower in the AFB1 group compared to the control group at 28 days of age (p < 0.05). When comparing AFB1-fed chicks to the control treatment, there was a significant (p < 0.05) concentration of cecal Coliform bacteria. When MT, TB, and SP powders were added to AFB1-contaminated diet, cecal Coliforms were decreased (p < 0.05). When fed AFB1-contaminated diets, it can be concluded that MT, TB, and SP are suitable for supporting growth performance, immunological function, and the serum biochemical parameters of broiler chickens.

The study was conducted to evaluate the effect of black cumin extract (BCD), green tea extract (GTD), black cumin oil (BCO), and green tea oil (GTO) (10%) on the proximate, microbial, physicochemical, textural, and sensorial quality of vacuum packaged rainbow trout during 16 days of storage at 2 ± 1°C. Results indicated that both BCD and BCO had significant effects on reduction of bacterial growth. Thiobarbituric acid (TBA) values (0.21–0.48 mg MA/kg) of all groups at the end of storage did not exceed the limit values. The BCD and BCO showed lower total volatile basic nitrogen (TVB-N) values than control, GTD, and GTO during storage, and TVB-N limit value was exceeded on the 11th day in the CO, GTD, and GTO, and on the 16th day in the BCD and BCO. During the research, pH and water activity of trout fillets ranged between 6.03–6.34 and 0.9863–0.9942, respectively. The results also showed that the BCD and BCO significantly improved the sensorial quality of the samples compared to CO, GTD, and GTO. Based on the results, the application of black cumin extract and oil was effective with at least a 5-day extension of shelf life in preserving the quality of rainbow trout fillets. [ABSTRACT FROM AUTHOR]

Glucomannan is a plant-sourced polymer used mainly in the food, pharmaceutical, and cosmetic industries. The increasing demand for the polymer makes researchers put effort into finding agriculturally sustainable and eco-friendly production methods for the source plants. The root systems of terrestrial orchids are rich sources of glucomannan. The objective of this research was to evaluate the concentration-dependent (10, 30, and 50 g L–1) effects of banana homogenate (BAN) on in vitro development of a glucomannan-rich orchid species, Serapias vomeracea. The control medium gave the highest seed germination rate. In contrast, the addition of 10 g L–1 BAN into the medium either in the presence or absence of sucrose gave statistically the same germination results with the control. However, all the BAN concentrations tested triggered protocorm formation significantly better in the absence of sucrose in the medium. The maximum mean shoot and root lengths, and root number were recorded after BAN treatments at 30 g L–1 concentration. The tuber formation and development were shown to be enhanced gradually due to BAN treatments. The successful tuberization in S. vomeracea roots was achieved after 50 g L–1 BAN, which gave more tubers in numbers with larger diameters. This study suggested that BAN could be used for tuber production for industrial demand. In the large-scale sustainable cultivation of tuberous orchids, synthetic plant growth regulators might be replaced by this natural additive. Also, BAN should be evaluated in in vitro propagation studies on Mediterranean terrestrial orchids as a substitute for sucrose.

BACKGROUND: An antioxidant formula based on peanut skins and hulls was developed and characterized for total and single polyphenols, as well as antioxidant power, considering the contribution provided by each peanut by‐product. Subsequently, it was evaluated for its effect on the sensory properties and aroma stability of peanut bars over a 100‐day period. To this purpose, snacks fortified, or not, with the natural additive were experimentally produced. RESULTS: Peanut hulls contributed to a greater extent than skins with respect to boosting the content of bioactives and the antioxidnt activity of the antioxidant formula, which was marked by a phenol content of (approximately 807 mg gallic acid equivalents g−1) and a 2,2‐diphenyl‐1‐picrylhydrazyl activity similar to that of butylated hydroxytoluene (85.96% and 89.30%, respectively). From a sensory perspective, the incorporation of the formulation in snacks caused only a slightly stronger perception of astringent and bitter notes. Pyrazines, phenol, furan and pyrrole derivatives defined the aroma of snacks, being more abundant in fortified than in conventional samples. Such volatiles faded over storage, with different trends in the examined products. For example, the sum of 2,5‐dimethylpyrazine, 2‐ethylpyrazine and 2,3‐dimethylpyrazine was 9.49 and 8.87 ppm at day 15; 5.57 and 7.16 ppm at day 45; and 5.03 and 4.65 ppm at day 100, respectively, in fortified and conventional snacks. Hydroxymethylfurfural decreased constantly over storage in conventional samples and only after day 45 in fortified bars. CONCLUSION: Overall, the antioxidant formulation did not compromise the sensory desirability of peanut snacks and induced a preservative effect on their aroma, especially during the first 15 days of storage. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

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In this study, sunflower, corn, peanut and hazelnut oils were investigated according to their oxidative stability and antioxidant activity parameters. The related vegetable oils were treated with gallic acid, rutin and carotenoid. Olive leaf extract having a large variety of phytochemical was also valorized. After the leaf samples were extracted through a homogenizer, they were added into the vegetable oils, respectively. Moreover, synthetic antioxidants were also dissolved into the oils for control reasons. Stability of the vegetable oils against the oxidation was evaluated via Rancimat by measuring induction time. The quality parameters of treated and untreated oil samples were compared depending on phenolic and carotenoid contents, antioxidant activity and induction time. [ABSTRACT FROM AUTHOR]