Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2018
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| Online Access: | https://www.sciencedirect.com/science/article/pii/S0963996917308657#! http://hdl.handle.net/20.500.12123/2210 https://doi.org/10.1016/j.foodres.2017.12.011 |
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| author | Basanta, Maria Florencia Rizzo, Sergio Anibal Szerman, Natalia Vaudagna, Sergio Ramon Descalzo, Adriana Maria Gerschenson, Lia Noemi Perez, Carolina Daiana Rojas, Ana María |
| author_browse | Basanta, Maria Florencia Descalzo, Adriana Maria Gerschenson, Lia Noemi Perez, Carolina Daiana Rizzo, Sergio Anibal Rojas, Ana María Szerman, Natalia Vaudagna, Sergio Ramon |
| author_facet | Basanta, Maria Florencia Rizzo, Sergio Anibal Szerman, Natalia Vaudagna, Sergio Ramon Descalzo, Adriana Maria Gerschenson, Lia Noemi Perez, Carolina Daiana Rojas, Ana María |
| author_sort | Basanta, Maria Florencia |
| collection | INTA Digital |
| description | Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated as natural antioxidant additives (2.0% w/w level) in raw breast chicken patty, susceptible to oxidation. Their effect on technological properties was also analyzed. MPCs reduced in 50% the formation of thiobarbituric acid reactive substances (TBARS) in raw patties during 10-days storage at 4.0 °C. Ferric reducing power (FRAP) was 77–157% higher in MPCs-added patties, especially with peel MPCs, being then attributed to the antioxidants supplied by these MPCs. It can be also associated to the highest α- and γ-tocopherol levels found in the peel MPCs-added patties, which remained high after cooking as well. Also, higher pectin and low lignin contents of pulp MPCs determined greater hydration, stabilized the cyanidins and, hence, the red color transferred to raw patties, and increased springiness of cooked patties. Plum peel and pulp MPCs are efficient additives for chicken meat products. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2210 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA22102019-01-04T18:40:09Z Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties Basanta, Maria Florencia Rizzo, Sergio Anibal Szerman, Natalia Vaudagna, Sergio Ramon Descalzo, Adriana Maria Gerschenson, Lia Noemi Perez, Carolina Daiana Rojas, Ana María Ciruela Antioxidantes Alimentación de los Animales Pollo Plums Antioxidants Animal Feeding Chickens Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated as natural antioxidant additives (2.0% w/w level) in raw breast chicken patty, susceptible to oxidation. Their effect on technological properties was also analyzed. MPCs reduced in 50% the formation of thiobarbituric acid reactive substances (TBARS) in raw patties during 10-days storage at 4.0 °C. Ferric reducing power (FRAP) was 77–157% higher in MPCs-added patties, especially with peel MPCs, being then attributed to the antioxidants supplied by these MPCs. It can be also associated to the highest α- and γ-tocopherol levels found in the peel MPCs-added patties, which remained high after cooking as well. Also, higher pectin and low lignin contents of pulp MPCs determined greater hydration, stabilized the cyanidins and, hence, the red color transferred to raw patties, and increased springiness of cooked patties. Plum peel and pulp MPCs are efficient additives for chicken meat products. Instituto de Tecnología de Alimentos Fil: Basanta, María Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Rojas, Ana María. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2018-04-10T13:19:41Z 2018-04-10T13:19:41Z 2018-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0963996917308657#! http://hdl.handle.net/20.500.12123/2210 0963-9969 https://doi.org/10.1016/j.foodres.2017.12.011 eng info:eu-repo/semantics/restrictedAccess application/pdf Food Research International 106 : 1086-1094 (April 2018) |
| spellingShingle | Ciruela Antioxidantes Alimentación de los Animales Pollo Plums Antioxidants Animal Feeding Chickens Basanta, Maria Florencia Rizzo, Sergio Anibal Szerman, Natalia Vaudagna, Sergio Ramon Descalzo, Adriana Maria Gerschenson, Lia Noemi Perez, Carolina Daiana Rojas, Ana María Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties |
| title | Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties |
| title_full | Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties |
| title_fullStr | Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties |
| title_full_unstemmed | Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties |
| title_short | Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties |
| title_sort | plum prunus salicina peel and pulp microparticles as natural antioxidant additives in breast chicken patties |
| topic | Ciruela Antioxidantes Alimentación de los Animales Pollo Plums Antioxidants Animal Feeding Chickens |
| url | https://www.sciencedirect.com/science/article/pii/S0963996917308657#! http://hdl.handle.net/20.500.12123/2210 https://doi.org/10.1016/j.foodres.2017.12.011 |
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