4.7 Article

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Beetroot and radish powders as natural nitrite source for fermented dry sausages

Maristela Midori Ozaki et al.

Summary: The study investigated the use of radish and beetroot powders as potential substitutes for nitrite in fermented dry sausages, with beetroot powder showing promise as a feasible nitrite replacer. The addition of vegetable powders influenced various characteristics of the sausages, and nitrite was formed from radish and beetroot powders during the ripening process.

MEAT SCIENCE (2021)

Article Food Science & Technology

A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Zhaoming Wang et al.

Summary: The study found that retail display temperature had a significant impact on the color of rabbit meat, with discoloration and oxidation increasing over time. Microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation collectively affected the color of rabbit meat, with microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation influencing the yellowness positively and lightness and redness inversely.

MEAT SCIENCE (2021)

Article Food Science & Technology

Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo

Lorena Martinez-Zamora et al.

Summary: This study aimed to develop a clean-label dry-cured meat product using natural extracts obtained from fruits and vegetables processing, and found that the combination of citrus extracts and leafy green vegetables can effectively reduce lipid oxidation compounds, prolonging the shelf life of the product.

FOOD RESEARCH INTERNATIONAL (2021)

Review Agriculture, Multidisciplinary

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value

Graziana Difonzo et al.

Summary: Olive leaves, rich in polyphenols, have antioxidant and antimicrobial properties, making them a natural food additive to extend shelf life and enhance nutritional value. Studies have shown that adding olive leaf extract (OLE) has a positive impact on the properties of various foods, serving as an alternative to synthetic preservatives.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Review Food Science & Technology

Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review

Monica Flores et al.

Summary: This passage discusses the traditional use of nitrite and nitrate in the preservation of meat products, as well as the challenges faced in recent years, such as the generation of N-nitrosamines. It also explores the strategies for nitrite replacement and natural alternatives, and reviews the chemistry, safety, and regulatory considerations of using nitrite and nitrate from natural sources for meat preservation.

MEAT SCIENCE (2021)

Article Biochemistry & Molecular Biology

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage Fuet

Lorena Martinez Zamora et al.

Summary: The study evaluated the antioxidant capacity of hydroxytyrosol from synthetic and organic sources, as well as citrus extract, in a dry-cured meat product. The incorporation of HTs was demonstrated to be the best option for the development of clean label meat products.

ANTIOXIDANTS (2021)

Article Food Science & Technology

Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells

Mariangela Centrone et al.

Summary: The production of olive oil leads to the generation of a significant amount of waste and by-products. Research shows that extracts from olive wastewater exhibit higher antioxidant ability compared to those from olive pomace and olive leaf, likely due to differences in phenolic composition. These findings suggest that phenols in the by-product extracts may have health benefits through interfering with signaling molecules in cells.
Review Biotechnology & Applied Microbiology

Valorization of fruits and vegetable wastes and by-products to produce natural pigments

Minaxi Sharma et al.

Summary: Synthetic pigments from petrochemicals are widely used in food products, but their adverse effects on health have led to the exploration of safer, natural alternatives. Utilizing agri-food wastes for natural pigment production is important, as it meets the growing market demand and provides rich sources of pigments like anthocyanins and carotenoids. By focusing on greener extraction technologies and potential bioactivities, the development of natural pigments from vegetal wastes is expected to benefit industries and health-conscious consumers.

CRITICAL REVIEWS IN BIOTECHNOLOGY (2021)

Article Food Science & Technology

Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures

Siyang Deng et al.

Summary: The study found that dry-frying temperatures and nitrite levels have an impact on moisture movement, color, sensory evaluation, residual nitrite, and N-nitrosamine levels in smoked bacon. Increasing dry-frying temperatures lead to higher cooking loss and lower moisture content, while different nitrite levels and dry-frying temperatures affect the color values of bacon.

MEAT SCIENCE (2021)

Article Food Science & Technology

Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

Maristela Midori Ozaki et al.

Summary: The use of radish powder and oregano essential oil in fermented cooked sausages without nitrite addition showed promising results in terms of color, texture, and antioxidant capacity, as well as reducing bacterial counts. Consumers preferred treatments with oregano essential oil, but there were no significant differences in overall acceptance. However, lipid oxidation was not effectively controlled during storage.

FOOD RESEARCH INTERNATIONAL (2021)

Article Food Science & Technology

Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages

Renyong Tang et al.

Summary: The study investigated whether a combination of Flos Sophorae and chili pepper could replace the multiple functions of nitrite in Chinese sausages. Results showed that the combination had higher moisture, antioxidant activity, and beneficial microbial populations, while also maintaining good red color and texture. Additionally, the combination inhibited declines in color and antioxidant capacity during ripening, improved microbiological communities compared to chili pepper alone, and effectively hindered lipid oxidation in Chinese sausages.

FOOD RESEARCH INTERNATIONAL (2021)

Review Food Science & Technology

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

Marica Troilo et al.

Summary: The winemaking sector produces significant amounts of by-products with high environmental impacts, prompting research on their reuse in the agro-food chain. Grape by-products such as vine shoots, grape stalks, and wine lees are rich sources of functional and bioactive compounds, making them suitable alternatives to common oenological additives and for applications against food pathogens. These by-products have the potential to be recycled as functional additives in different products, supporting the sustainability of the winemaking industry.
Article Food Science & Technology

Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison

Gabriele Rocchetti et al.

Summary: In this study, cold-dry fermented nitrate-free sausages were produced using hurdle technologies. The addition of lactic acid and ascorbic acid, as well as low temperatures, were found to be crucial for the manufacturing process. Controlling the relative humidity values was shown to significantly affect color parameters and prevent undesired phenomena.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater

Paola Conte et al.

Summary: This study found that incorporating phenolic-rich extracts from olive leaves and olive mill wastewater into conventional gluten-free formulations can develop nutritious and healthy breadsticks with extended shelf-life. The fortified breadsticks had higher moisture, lower hardness, and better color, as well as increased bio-accessibility and antioxidant activity of polyphenols. Additionally, a significant shelf-life extension was observed in all fortified breadsticks, showing potential for use in the food industry.
Article Agriculture, Multidisciplinary

Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

Gabriele Rocchetti et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Food Science & Technology

Using chitosan and radish powder to improve stability of fermented cooked sausages

Maristela Midori Ozaki et al.

MEAT SCIENCE (2020)

Review Biochemistry & Molecular Biology

Natural Antioxidants from Seeds and Their Application in Meat Products

Paulo E. S. Munekata et al.

ANTIOXIDANTS (2020)

Review Biochemistry & Molecular Biology

Microbiological and Antioxidant Activity of Phenolic Compounds in Olive Leaf Extract

Dragana Borjan et al.

MOLECULES (2020)

Article Chemistry, Applied

Olive leaf extracts for shelf life extension of salmon burgers

Ibtihel Khemakhem et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2019)

Article Agriculture, Multidisciplinary

From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts

Federica Flamminii et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Food Science & Technology

Analysis of heterocyclic amines in meat products by liquid chromatography - Tandem mass spectrometry

Shi-Han Jian et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2019)

Article Agriculture, Dairy & Animal Science

Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage

Ko-Eun Hwang et al.

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2018)

Article Food Science & Technology

Use of olive leaf extract to reduce lipid oxidation of baked snacks

Graziana Difonzo et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Food Science & Technology

Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs

G. Amaro-Blanco et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

Article Biochemistry & Molecular Biology

Structural, antioxidant and antibacterial activities of polysaccharides extracted from olive leaves

Ibtihel Khemakhem et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Food Science & Technology

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

Jose M. Lorenzo et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Agriculture, Multidisciplinary

Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat

Fathia Aouidi et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Article Food Science & Technology

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

Graziana Difonzo et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Article Biotechnology & Applied Microbiology

A systems biology approach to investigate the antimicrobial activity of oleuropein

Xianhua Li et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2016)

Article Biochemistry & Molecular Biology

Effect of Addition of Natural Antioxidants on the Shelf-Life of Chorizo, a Spanish Dry-Cured Sausage

Mirian Pateiro et al.

ANTIOXIDANTS (2015)

Review Nutrition & Dietetics

Review of the association between meat consumption and risk of colorectal cancer

Eunjung Kim et al.

NUTRITION RESEARCH (2013)