Journal
FOOD RESEARCH INTERNATIONAL
Volume 137, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109435
Keywords
Salicornia neei; Halophyte; Glow discharge; Phenolic compounds; Antioxidant activity
Categories
Funding
- Programa de Pos-Graduacao em Engenharia e Ciencia de Alimentos (FURG)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior -Brasil (CAPES) [001]
Ask authors/readers for more resources
The effect of the glow discharge cold plasma pretreatment (CPT) was investigated on the ultrasound-assisted extraction (UAE) of phenolic compounds from sea asparagus Salicornia neei. The extract was applied in dry fermented sausage (Italian salami). Thermal extraction methods demand a long processing time, are highly energy-consuming and cause irreversible nutrient losses. It was found that CPT (discharge power of 14 W for 5 min) prior to UAE increased the antioxidant activity by 22% and 19% measured by the DPPH and ABTS assays, respectively. The S. neei extract showed high antioxidant activity, low antimicrobial activity, and was added to salami formulations with reduced-sodium nitrite content and no addition of sodium erythorbate. Despite a slight color change, lipid oxidation and texture parameters were similar to the control at the end of ripening. Furthermore, higher antioxidant activity was observed in S. neei extract supplemented salami with no impact on its sensory overall acceptability, indicating its potential as a natural alternative to synthetic additives.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available