Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitami...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Wiley
2020
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| Online Access: | http://hdl.handle.net/20.500.12123/7031 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14300 https://doi.org/10.1111/jfpp.14300 |
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| author | Mukumbo, Felicitas Esnart Descalzo, Adriana Maria Collignan, Antoine Hoffman, Louwrens C. Servent, Adrien Muchenje, Voster Arnaud, Elodie |
| author_browse | Arnaud, Elodie Collignan, Antoine Descalzo, Adriana Maria Hoffman, Louwrens C. Muchenje, Voster Mukumbo, Felicitas Esnart Servent, Adrien |
| author_facet | Mukumbo, Felicitas Esnart Descalzo, Adriana Maria Collignan, Antoine Hoffman, Louwrens C. Servent, Adrien Muchenje, Voster Arnaud, Elodie |
| author_sort | Mukumbo, Felicitas Esnart |
| collection | INTA Digital |
| description | The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitamin E (VE) oil were processed and sampled after drying (3 days) and during 56 days of storage. Thiobarbituric acid reactive substances (TBARS) of droëwors made with MLP were lower until day 10. The effects of 0, 0.5, 1, and 2 g/100 g MLP on TBARS, ferric reducing antioxidant power (FRAP) and the α‐tocopherol, γ‐tocopherol, and β‐carotene content of droëwors were assessed during drying and 7 days of storage. MLP inclusion significantly increased FRAP, α‐tocopherol, and β‐carotene content. From the end of drying, TBARS of droëwors formulated with MLP were significantly lower compared to droëwors formulated without MLP. Increasing the MLP inclusion level had no significant effect on TBARS. |
| format | info:ar-repo/semantics/artículo |
| id | INTA7031 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA70312020-04-03T12:14:29Z Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage Mukumbo, Felicitas Esnart Descalzo, Adriana Maria Collignan, Antoine Hoffman, Louwrens C. Servent, Adrien Muchenje, Voster Arnaud, Elodie Pork Sausages Storage Antioxidants Tocopherols Carotenes Carne de Cerdo Moringa oleifera Salchicha Almacenamiento Antioxidantes Tocoferoles Dry Pork Sausages Salchichas de Cerdo Secas The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitamin E (VE) oil were processed and sampled after drying (3 days) and during 56 days of storage. Thiobarbituric acid reactive substances (TBARS) of droëwors made with MLP were lower until day 10. The effects of 0, 0.5, 1, and 2 g/100 g MLP on TBARS, ferric reducing antioxidant power (FRAP) and the α‐tocopherol, γ‐tocopherol, and β‐carotene content of droëwors were assessed during drying and 7 days of storage. MLP inclusion significantly increased FRAP, α‐tocopherol, and β‐carotene content. From the end of drying, TBARS of droëwors formulated with MLP were significantly lower compared to droëwors formulated without MLP. Increasing the MLP inclusion level had no significant effect on TBARS. Fil: Mukumbo, Felicitas Esnart. Universidad de Fort Hare. Departamento de Ciencia de Ganado y Pasto; Sudáfrica. Instituto Ruanda para la Agricultura de Conservación (RICA); Ruanda. Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Collignan, Antoine. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia. Fil: Hoffman, Louwrens C. Universidad de Stellenbosch. Departamento de Ciencias Animales; Sudáfrica. Universidad de Queensland. Recinto de Ciencias de la Salud y la Alimentación. Centro de Nutrición y Ciencias de la Alimentación, Alianza de Queensland para la Agricultura e Innovación Alimentaria (QAAFI); Australia. Fil: Servent, Adrien. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia. Fil: Muchenje, Voster. Universidad de Fort Hare. Departamento de Ciencia de Ganado y Pasto; Sudáfrica. Fil: Arnaud, Elodie. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia. 2020-04-03T11:55:02Z 2020-04-03T11:55:02Z 2019-10-23 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7031 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14300 1745-4549 https://doi.org/10.1111/jfpp.14300 eng info:eu-repo/semantics/restrictedAccess application/pdf Wiley Journal of Food Processing and Preservation 44 (1) : e14300 (2020) |
| spellingShingle | Pork Sausages Storage Antioxidants Tocopherols Carotenes Carne de Cerdo Moringa oleifera Salchicha Almacenamiento Antioxidantes Tocoferoles Dry Pork Sausages Salchichas de Cerdo Secas Mukumbo, Felicitas Esnart Descalzo, Adriana Maria Collignan, Antoine Hoffman, Louwrens C. Servent, Adrien Muchenje, Voster Arnaud, Elodie Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage |
| title | Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage |
| title_full | Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage |
| title_fullStr | Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage |
| title_full_unstemmed | Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage |
| title_short | Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage |
| title_sort | effect of moringa oleifera leaf powder on drying kinetics physico chemical properties ferric reducing antioxidant power α tocopherol β carotene and lipid oxidation of dry pork sausages during processing and storage |
| topic | Pork Sausages Storage Antioxidants Tocopherols Carotenes Carne de Cerdo Moringa oleifera Salchicha Almacenamiento Antioxidantes Tocoferoles Dry Pork Sausages Salchichas de Cerdo Secas |
| url | http://hdl.handle.net/20.500.12123/7031 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14300 https://doi.org/10.1111/jfpp.14300 |
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