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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Elsevier Ltd
2018
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 12697caa a22010577a 4500 | ||
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| 001 | PAPER-17027 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204808.0 | ||
| 008 | 190410s2018 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85039155932 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Basanta, M.F. | |
| 245 | 1 | 0 | |a Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties |
| 260 | |b Elsevier Ltd |c 2018 | ||
| 270 | 1 | 0 | |m Rojas, A.M.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Argentina; email: arojas@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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. © 2017 Elsevier Ltd |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires, 20020130100550BA, 20020130100553BA | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, PICT 2012-0183, 2013-2088 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas, PIP 2012–2014 N° 112-201101-00349, PIP 2013–2015 N° 11220120100507 | ||
| 536 | |a Detalles de la financiación: This work was supported by the University of Buenos Aires [2014–2017: grant numbers 20020130100553BA and 20020130100550BA ], CONICET [PIP 2012–2014 N° 112-201101-00349 and PIP 2013–2015 N° 11220120100507 ] and ANPCyT [PICT 2012-0183 and 2013-2088 ]. Drs. Pérez, Descalzo, Szerman and Vaudagna are grateful to the INTA [grant number PE1130033 ]. We also thank the technical assistance of Claudio Sanow (Food Science and Technology Technician). The authors of this work have not a conflict of interest. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina | ||
| 593 | |a Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, Morón, Province of Buenos Aires B1708WAB, Argentina | ||
| 593 | |a Members of CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina | ||
| 690 | 1 | 0 | |a CHICKEN PATTIES |
| 690 | 1 | 0 | |a COLOR AND TEXTURE MODIFIER |
| 690 | 1 | 0 | |a HYDRATED PECTINS |
| 690 | 1 | 0 | |a NATURAL ANTIOXIDANT ADDITIVE |
| 690 | 1 | 0 | |a PLUM FIBER MICROPARTICLES |
| 690 | 1 | 0 | |a TOCOPHEROLS |
| 690 | 1 | 0 | |a ANIMALS |
| 690 | 1 | 0 | |a ANTIOXIDANTS |
| 690 | 1 | 0 | |a FLAVONOIDS |
| 690 | 1 | 0 | |a HYDRATION |
| 690 | 1 | 0 | |a CHICKEN PATTIES |
| 690 | 1 | 0 | |a COLOR AND TEXTURES |
| 690 | 1 | 0 | |a HYDRATED PECTINS |
| 690 | 1 | 0 | |a NATURAL ANTIOXIDANTS |
| 690 | 1 | 0 | |a TOCOPHEROLS |
| 690 | 1 | 0 | |a ADDITIVES |
| 690 | 1 | 0 | |a ADDITIVES |
| 690 | 1 | 0 | |a ANIMALS |
| 690 | 1 | 0 | |a ANTIOXIDANTS |
| 690 | 1 | 0 | |a FLAVONOIDS |
| 690 | 1 | 0 | |a HYDRATION |
| 690 | 1 | 0 | |a TOCOPHEROLS |
| 700 | 1 | |a Rizzo, S.A. | |
| 700 | 1 | |a Szerman, N. | |
| 700 | 1 | |a Vaudagna, S.R. | |
| 700 | 1 | |a Descalzo, A.M. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 700 | 1 | |a Pérez, C.D. | |
| 700 | 1 | |a Rojas, A.M. | |
| 773 | 0 | |d Elsevier Ltd, 2018 |g v. 106 |h pp. 1086-1094 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
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