Active and intelligent packaging in meat industry Fang, Zhongxiang; Zhao, Yanyun; Warner, Robyn D. ...
Trends in food science & technology,
March 2017, 2017-03-00, 20170301, Letnik:
61
Journal Article
Recenzirano
Microbial contamination and lipid and protein oxidation are major concerns for meat and meat products in terms of food safety and quality deterioration. The meat quality and safety properties are ...highly dependent on packaging materials and technologies.
To achieve longer shelf life, active packaging and intelligent packaging have been developed to change the conditions of the package, impart information, monitor the product supply chain, and provide anti-counterfeit functionality. This will effectively enhance food safety and quality and consequently increase the product value, convenience, and consumer satisfactions. This review analyzes the recent developments in active and intelligent packaging in the meat industry, in both research and commercial domains. The global patents and future research trends are also discussed.
Active and intelligent packaging offer great opportunities for enhancing meat safety, quality, and convenience, and consequently decrease the number of retailer and consumer complaints. Some important factors such as legislation concerns (e.g. migration of active substances from packaging materials, labelling), economics and consumers' preferences should be considered to successfully implement antimicrobial and intelligent packaging solutions in the meat industry.
•Meat quality and safety are highly dependent on packaging technology.•Active packaging positively changes the internal conditions of packaging.•Intelligent packaging monitors product conditions and information exchange.•Active and intelligent packagings enhance meat quality and safety.
Foods containing elevated levels of health functional components such as resistant starch and polyphenolic antioxidants may have beneficial effects on human health. Pasta incorporating either red ...sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30% and 40% substitution of durum wheat semolina (DWS) was prepared and compared to pasta made from 100% DWS (control) for content of starch fractions, phenolic profile and antioxidant capacity, before and after cooking. Total, digestible and resistant starch contents were determined by the AOAC method; individual phenolic acids and anthocyanins by reverse phase-HPLC analysis; total phenolic content by the Folin–Ciocalteu method and antioxidant capacity by the ABTS assay. The addition of both RSF and WSF increased the resistant starch content, bound phenolic acids, total phenolic content and antioxidant capacity at all incorporation levels compared to the control pasta; while free phenolic acids and anthocyanins were higher in the RSF-containing pasta only. Cooking did not change the resistant starch content of any of the pasta formulations. Cooking did however decrease the free phenolic acids, anthocyanins, total phenolic content and antioxidant capacity and increased the bound phenolic acids of the sorghum-containing pastas. The study suggests that these sorghum flours may be very useful for the preparation of pasta with increased levels of resistant starch and polyphenolic antioxidants.
•The effect of sorghum addition to pasta on starch and phenolic properties was studied.•Sorghum addition increased resistant starch and polyphenolic antioxidants in pasta.•Cooking decreased total phenolic content and antioxidant capacity of pasta.•Free phenolic acids decreased while bound phenolic acids increased during cooking.
•Sorghum grain physical characteristics were influenced by genotype.•Polyphenol content and antioxidant activity were affected by sorghum genotype.•Sorghum grain physical characteristics were ...influenced by irrigation treatment.•3-Deoxyanthocyanidin content significantly increased under water deficit regime.•Antioxidant activity of sorghum significantly increased under water deficit regime.
Sorghum grain containing elevated polyphenolic antioxidant content may provide foods with benefits to human health. A study was undertaken to determine the potential role of irrigation on the content of polyphenols and antioxidant levels in sorghum grain. Bound, free and total polyphenols were investigated in six diverse sorghum genotypes grown under either full irrigation or a deficit irrigation regime. Results showed genotype, irrigation and their interaction had a significant effect on polyphenols and antioxidant activity (P⩽0.05). The deficit irrigation treatment significantly increased polyphenol content and antioxidant activity compared to the full irrigation treatment. Of the six genotypes Shawaya black short 1 and IS1311C (brown) showed the highest polyphenols levels and antioxidant activity. Therefore, both irrigation treatments and genotype need to be considered by sorghum breeders and farmers during sorghum production to produce grain with the required levels of polyphenolics and antioxidant activity for targeted end-use.
•Bloodroot bulb extract had relatively low phenolic content and antioxidant activity.•UV maximum absorption wavelength of the bloodroot bulb extract was 477 nm.•Lutein and capsanthin were detected at ...relatively low levels in the bulb extract.•A total of 40 phenolic compounds were tentatively identified in the bulb extract.
Bloodroot (Haemodorum spicatum) is an Australian native bulb plant yielding red pigment. This study aimed to characterize the phenolic and carotenoid profiles of the 80% ethanol extract of the H. spicatum bulb by HPLC-DAD-ESI-QTOF-MS/MS and HPLC-DAD. Results revealed the relatively low total phenolic content and antioxidant activity of the bulb extract with the maximum absorbance at 477 nm. Only 2 carotenoids (lutein and capsanthin) were detected at relatively low levels in the extract. A total of 40 phenolic compounds were tentatively identified, including 5 phenolic acids, 13 flavonoids and 22 other phenolic compounds, where 35 were reported for the first time in H. spicatum, together with 3 previously reported phenylphenalenones, haemodorol, haemoxiphidone and 2,5,6-trimethoxy-9-phenyl-1H-phenalen-1-one, and 2 oxabenzochrysenones, 5-hydroxy-2-methoxy-1H-naphtho2,1,8-mnaxanthen-1-one and 5-hydroxy-1H-naphtho2,1,8-mnaxanthen-1-one. This study provided the most comprehensive phenolic and carotenoid profiles of H. spicatum up to date.
Furfural is an important fuel precursor which can be converted to hydrocarbon fuels and fuel intermediates. In this work, the production of furfural by dehydration of process-relevant pentose rich ...corn stover hydrolyzate using a biphasic batch reaction system has been investigated. Methyl isobutyl ketone (MIBK) and toluene have been used to extract furfural and enhance overall furfural yield by limiting its degradation to humins. The effects of reaction time, temperature, and acid concentration (H2SO4) on pentose conversion and furfural yield were investigated. For the dehydration of 8 wt % pentose-rich corn stover hydrolyzate under optimum reaction conditions, 0.05 M H2SO4, 170 °C for 20 min with MIBK as the solvent, complete conversion of xylose (98–100%) and a furfural yield of 80% were obtained. Under these same conditions, except with toluene as the solvent, the furfural yield was 77%. Additionally, dehydration of process-relevant pentose rich corn stover hydrolyzate using solid acid ion-exchange resins under optimum reaction conditions has shown that Purolite CT275 is as effective as H2SO4 for obtaining furfural yields approaching 80% using a biphasic batch reaction system. This work has demonstrated that a biphasic reaction system can be used to process biomass-derived pentose rich sugar hydrolyzates to furfural in yields approaching 80%.
In recognition of their multiple benefits on environment, food security, and human health, pulses are attracting worldwide attention. The seed coat is a major by-product of pulse processing, and its ...only markets are as low value ruminant feed and very limited use in high fibre foods. Recently, accumulating studies have suggested that this underutilised by-product has greater potential as a novel natural “nutritious dietary fibre” which can be used as a functional food ingredient.
This review discusses biochemical and physicochemical functionalities of seed coats of six globally important pulses: chickpea, field pea, faba/broad bean, lentil and mung bean with a special emphasis on the emerging food pulse lupin. Food process modification and recent human food applications of the seed coats are summarized. Bio-availability of the seed coat compounds, and phomopsins contaminated lupin seed coats as a typical example of safety issue are discussed.
High levels of dietary fibre, minerals and potential health-promoting phytochemicals in the seed coats indicate their great potential to be used as a natural “nutritious dietary fibre”. However, further in-depth studies are required to improve their desirable nutritional, physiological and techno-functional properties whilst minimizing any undesirable ones.
•Greater pulses consumption is promoted worldwide, however pulse seed coats are a major under-utilised by-product.•High dietary fibre, minerals and phytochemicals in pulse seed coats indicate their great potential as a food ingredient.•Improved nutritional, physicochemical properties of pulse seed coats through processing may expand their food applications.•More studies on the seed coats processing technology, food applications and their physiological properties are needed.
Alzheimer’s disease (AD) is characterized by the excessive deposition of extracellular amyloid-beta peptide (Aβ) and the build-up of intracellular neurofibrillary tangles containing ...hyperphosphorylated tau proteins. This leads to neuronal damage, cell death and consequently results in memory and learning impairments leading to dementia. Although the exact cause of AD is not yet clear, numerous studies indicate that oxidative stress, inflammation, and mitochondrial dysfunction significantly contribute to its onset and progression. There is no effective therapeutic approach to stop the progression of AD and its associated symptoms. Thus, early intervention, preferably, pre-clinically when the brain is not significantly affected, is a better option for effective treatment. Natural polyphenols (PP) target multiple AD-related pathways such as protecting the brain from Aβ and tau neurotoxicity, ameliorating oxidative damage and mitochondrial dysfunction. Among natural products, the cereal crop sorghum has some unique features. It is one of the major global grain crops but in the developed world, it is primarily used as feed for farm animals. A broad range of PP, including phenolic acids, flavonoids, and condensed tannins are present in sorghum grain including some classes such as proanthocyanidins that are rarely found in others plants. Pigmented varieties of sorghum have the highest polyphenolic content and antioxidant activity which potentially makes their consumption beneficial for human health through different pathways such as oxidative stress reduction and thus the prevention and treatment of neurodegenerative diseases. This review summarizes the potential of sorghum PP to beneficially affect the neuropathology of AD.
Vitamin K is a multi-function vitamin that has emerging roles in bone, brain and vascular health. Vitamin K composition data remain limited globally and Australia has lacked nationally representative ...data for vitamin K1 (phylloquinone) in horticultural commodities. Primary samples (n = 927) of 90 Australian-grown fruit, vegetable and nut commodities were purchased in three Australian cities. We measured vitamin K1/phylloquinone in duplicate in 95 composite samples using liquid chromatography with electrospray ionisation-tandem mass spectrometry. The greatest mean concentrations of vitamin K1/phylloquinone were found in kale (565 μg/100 g), baby spinach (255 μg/100 g) and Brussels sprouts (195 μg/100 g). The data contribute to the global collection of vitamin K food composition data. They add to the evidence that vitamin K1/phylloquinone concentrations vary markedly between geographic regions, supporting development of region-specific datasets for national food composition databases that do not yet contain data for vitamin K. Such data are needed globally.
•Phylloquinone was measured in 95 samples of Australian horticultural commodities.•Kale contained the greatest concentration (565 μg/100 g) of phylloquinone.•Baby spinach contained 255 μg/100 g phylloquinone.•Concentrations in some foods differed to those measured in other countries.•The need for region-specific phylloquinone food composition data is supported.
•A functional product based on fermented lupin is promising as a health-promoting product.•Lupin fermented by Lb. reuteri and Lb. plantarum had noticeable antiproliferative activities.•Fermented ...lupin and quinoa had greater phenolic contents than wheat.
This study is an in-vitro investigation of the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72 h solid-state fermentation by Lactobacillus reuteri K777 and Lb. plantarum K779. Antiproliferative activity against Caco-2 and MCF-7 cancer cell lines (tumour cell lines of intestinal and mammary origin, respectively) was investigated, as well as α-amylase and α-glucosidase inhibition, antihypertensive, antioxidant and proteolytic activities. ABTS antioxidant activities of fermented lupin (FL, 55% w/v), quinoa (FQ, 55% w/v) and wheat (FW, 55% w/v) ranged from ∼12.0% to 55.0%, ∼17.6% to 73.0%, and ∼29.0% to 26.0%, respectively. Lupin, quinoa and wheat fermented by L. plantarum had pronounced antihypertensive activities (∼85%). The α-glucosidase inhibition in FL was higher than that of FQ and FW. The magnitude of the antiproliferative activities of FL was markedly greater (p < 0.05) than of FQ and FW by approximately three-fold and two-folds against Caco-2 and MCF-7 cell lines, respectively.
Mineral availability from sorghum grain in some varieties may be low because of the presence of phytates and tannins. However, heat processing of sorghum may lower tannin and phytate levels and thus ...improve mineral availability. Sorghum has potential in the manufacture of gluten free breakfast cereals, therefore flaked breakfast cereals were manufactured from whole grains of three contrasting sorghum varieties and compared to that manufactured from whole grain wheat. The content of tannin, phytate, minerals (Ca, Fe and Zn), in vitro mineral availability and phytate: mineral molar ratios were determined in the raw whole grain flours and the cooked flaked breakfast cereal. For all grain varieties, the in vitro mineral availability of flaked breakfast cereal was higher than the raw flours, an effect most probably related to the concomitant reduction in tannins and phytate levels after processing. The in vitro mineral availability of the flaked wheat breakfast cereal was significantly higher than that of all sorghum breakfast cereals, with that manufactured from the brown sorghum IS8237C having the lowest value (p≤0.05). Given that the sorghum varieties in this study gave lower mineral availability than wheat, other sorghum varieties now require evaluation to identify those with improved mineral availability.
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•Tannin and phytate content were affected by sorghum genotype.•In vitro mineral availability was low in whole grain flour.•Tannin and phytate content significantly reduced in breakfast cereals.•In vitro mineral availability significantly improved in breakfast cereals.•Flaking was effective in improving the nutritional properties of sorghum grain.
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