牛肉饼产品中紫叶提取物的抗氧化和防腐作用:理化性质、颜色稳定性、脂质氧化和分子对接分析

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Nazik Meziyet Dilek, Abidin Gümrükçüoğlu, Gamze Demirel, Alper Durmaz, Emine Incilay Torunoğlu, Erdi Can Aytar, Kübra Ünal
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引用次数: 0

摘要

消费者越来越多地在肉类产品中寻求天然替代品来代替合成防腐剂。研究了柳叶提取物对牛肉汉堡冷藏过程中理化性质、颜色稳定性和脂质氧化的影响。提取物具有显著的抗氧化活性,总酚含量为1263.48 mg CE/L,总黄酮含量为278.43 mg CE/L。牛肉汉堡的pH值随着时间的推移而下降,除T1外,处理组在第4天和第8天均有显著影响。颜色特性,包括亮度(L*)、红度(a*)和黄度(b*)受到植物提取物的影响,浓度为1 g和3 g会导致颜色更深、更红。此外,添加9 g提取物会导致b*值增加而变色。硫代巴比妥酸反应性物质分析显示,脂质氧化增加,T3组(9 g提取物)表现出更高的值,表明在更高浓度下具有促氧化作用。气相色谱-质谱分析鉴定出一系列植物化学物质,包括α-蒎烯和β-图琼,这些化学物质导致了提取物的复杂挥发性特征。高效液相色谱分析显示其含有抗坏血酸和没食子酸等重要的酚类化合物,具有较高的抗氧化潜力。分子对接研究表明,没食子酸与靶蛋白9r -脂氧合酶(5EK8)具有中等的结合亲和力,其次是β-图酮和α-蒎烯,表明它们具有作为食品保鲜生物活性化合物的潜力。研究结果进一步揭示了猪叶提取物在肉制品中作为天然抗氧化剂和防腐剂的功能潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Antioxidant and Preservative Effects of Epilobium angustifolium Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses

Antioxidant and Preservative Effects of Epilobium angustifolium Extract in Beef Burgers Products: Physicochemical Properties, Color Stability, Lipid Oxidation, and Molecular Docking Analyses

Consumers are increasingly seeking natural alternatives to synthetic preservatives in meat products. This study evaluated the effects of willow E. angustifolium extract on beef burgers' physicochemical properties, color stability, and lipid oxidation during refrigerated storage. The extract demonstrated significant antioxidant activity, with a total phenolic content of 1263.48 mg GAE/L and a total flavonoid content of 278.43 mg CE/L. The pH values of the beef burgers decreased over time, with significant effects on Days 4 and 8 in the treated groups, except T1. The color properties, including lightness (L*), redness (a*), and yellowness (b*), were affected by the plant extract, with 1 g and 3 g concentrations leading to darker and redder hues. Moreover, adding 9 g extract led to discoloration due to increased b* values. Thiobarbituric acid-reactive substances analysis showed increased lipid oxidation, with the T3 group (9 g extract) exhibiting higher values, suggesting a prooxidant effect at higher concentrations. Gas chromatography–mass spectrometry analysis identified a range of phytochemicals, including α-pinene and β-thujone, which contributed to the complex, volatile profile of the extract. High-performance liquid chromatography analysis revealed the presence of significant phenolic compounds, such as ascorbic acid and gallic acid, with high antioxidant potential. Molecular docking studies indicated that gallic acid exhibited a moderate binding affinity with the target protein 9R-lipoxygenase (5EK8), followed by β-thujone and α-pinene, suggesting their potential as bioactive compounds in food preservation. The results provide insights into the functional potential of E. angustifolium extract as a natural antioxidant and preservative in meat products.

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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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