The objective was to determine the effect of rosemary essential oil (REO) as nitrite substitute on the physicochemical, microbiological and sensory quality of sausage from broilers fed different levels of thymus essential oil (TEO) and rapeseed oil (RO). Broiler chicks fed TEO (0, 300 and 500 ppm) and RO (1, 3 and 5%) in a 3? 3 factorial design. Sausages were made from meat of chicken fed TEO (0 and 500 ppm) treated with REO (120 ppm), REO: nitrite (60: 60 ppm), nitrite (120 ppm) or without REO and nitrite in a 2? 4 factorial design. Results showed that TEO increased water holding capacity and pH value and decreased malondialdehyde concentration. RO (1 and 3%)? TEO (500 ppm) group had higher unsaturated to saturated fatty acids ratio in the

This study investigated the fortification of bread with 1, 2, and 4 g/100g of maize germ protein hydrolysate (MGPH) for enhancement of in vitro antioxidant potential of the bread before and after digestion and α-amylase inhibition during digestion. Furthermore, color, moisture content and texture profile of the fortified bread were assessed. Hydrolysate addition at 4g/100g increased DPPH˙ scavenging activity and Fe2+ chelating activity of the bread ∼ 2.3 and 2.1 times compared to control, respectively. After simulated digestion, DPPH˙ scavenging activity increased ∼ 4 time while the Fe2+ chelating activity decreased significantly (p < 0.05). The starch digestion rate decreased with increasing MGPH concentration, especially in the fir

This study investigated the effects of protease type (Alcalase, papain and pepsin), fractionation (2 and 10?kDa nominal molecular weight cutoff) and pistachio green hull (PGH) extract addition on antioxidant activity (DPPH radical scavenging and metal chelating activity), α-glucosidase, α-amylase, and dipeptidyl peptidase IV (DPP-IV) inhibitory activity of Sind sardine hydrolysates. Papain led to the highest degree of hydrolysis and antioxidant activity and the addition of PGH enhanced the bioactivity. Hydrolysates and fractions had stronger inhibition of α-amylase than α-glucosidase, and hydrolysates from papain and Alcalase were more active than those from pepsin against α-amylase. Interaction of PGH and the hydrolysates/peptidic fra

Polysaccharides possess diverse biological properties due to complexity of chemical structure and heterogeneity of molecular weight which could be improved through engineering approaches and chemical modifications. The objective of the present study was to determine the antioxidant and anti-diabetic effects of marine and land originated polysaccharides and explore the correlation between molecular weight and biological activities. Hence, four polysaccharides with varying size distribution and average molecular weight including fucoidan and alginate from brown seaweed Padina pavonica and polysaccharides from Flixweed (Descurainia sophia) and Fennel (Foeniculum vulgare) were subjected to hydrolysis in three levels using 0.05 N hydrochloric ac

Gelatin was extracted from beluga sturgeon (Huso huso, SG) and the effects of sturgeon gelatin hydrolysates (SGH) on physicochemical, textural, and rheological properties of yogurt during 28 days of refrigerated storage were explored in this study. SGH at 2 g/dL in yogurt showed the best survival of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium lactis. Based on the results, SGH at 1 g/dL significantly decreased the flow behavior index (n) while increasing the values of k (consistency coefficient), complex viscosity (η*), and yield stress (τ0). Dynamic shear rheological properties indicated higher storage modulus (G'), loss modulus (G″), and η* values at all frequency values compared to control (Yc) whereas Y

This study investigated partial replacement of nitrite by Pomegranate Peel (PPE) and Pistachio Green Hull Extracts (PGHE) in cooked sausages and their effects on oxidative, microbial, and physicochemical properties of the samples. To this end, 250, 500, 750, 1,000, and 1,250 ppm of the two extracts and 100, 80, 60, 40, and 0 ppm of nitrite were added to the sausages and the peroxide and TBARS values, microbial tests, sensory evaluation, and color factors were measured during 30 days storage at 4?C. Antioxidant and antimicrobial properties of both treatments were as well as the control, or sometimes better than it. PGHE treatments had better color factors compared to PPE treatments. Sensory scores of PPE3 and PGHE3 (containing 60 ppm nitrite

The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000?ppm). The results showed that PHE at concentrations of 500?ppm and 750?ppm decreased significantly (p?

Polyphenolic compounds (present in different parts of the plant) have beneficial properties such as antioxidant and inhibition of key enzymes. In this research, antioxidant and anti‐lipase activity of pistachio green hull (PGH) extract was investigated. Fractionation of PGH on Sephadex LH‐20 furnished a tannin enriched fraction with higher antioxidant activity respect to that of the extract and of the non‐tannin fraction. UHPL/MS2 analyses showed the presence of phenolic compounds including galloyl‐O‐hexoside, galloyl‐shikimic acid, galloylquinic acid, and gallic acid in tannin fraction. PGH‐extract was an un‐competitive inhibitor against porcine pancreatic lipase so that its IC50 value was 2.26?mg/ml. In the same phenol a