Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing
In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Anti-oxidant pro...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0054/pjfns-2015-0054.xml?format=INT |
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| author | Shaheen Mohmed S. Shaaban Hamdy A. Hussein Ahmed M.S. Ahmed Mohamed B.M. El-Massry Khaled El-Ghorab Ahmed |
| author_facet | Shaheen Mohmed S. Shaaban Hamdy A. Hussein Ahmed M.S. Ahmed Mohamed B.M. El-Massry Khaled El-Ghorab Ahmed |
| author_sort | Shaheen Mohmed S. |
| collection | DOAJ |
| description | In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Anti-oxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profile of antioxidant activity. Chitosan with 4% fructose autoclaved for 45 min (CF9) showed to have the most effective antioxidant activity. It was demonstrated that the browning product exhibited antioxidant activity. For antimicrobial activity, most chitosan-fructose complexes were less effective than chitosan. Thus, MRPs derived from chitosan-sugar model system can be promoted as a novel antioxidant to prevent lipid oxidation in minced beef. Chitosan-sugar complex could be a potential alternative natural product for synthetic food additive replacement that would additionally meet consumer safety requirement. |
| format | Article |
| id | doaj-art-0fc70cae59e8481cb3285ee36e988089 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-0fc70cae59e8481cb3285ee36e9880892025-02-02T19:22:42ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-12-0166429530210.1515/pjfns-2015-0054pjfns-2015-0054Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During FreezingShaheen Mohmed S.0Shaaban Hamdy A.1Hussein Ahmed M.S.2Ahmed Mohamed B.M.3El-Massry Khaled4El-Ghorab Ahmed5Flavor and Aroma Department, National Research Centre, EgyptFlavor and Aroma Department, National Research Centre, EgyptFood Science & Technology Department, National Research Centre, EgyptFood Toxicology & Contaminants Department, National Research Centre, EgyptFaculty of Science, Chemistry Department, Aljouf University; Kingdom Saudi ArabiaFaculty of Science, Chemistry Department, Aljouf University; Kingdom Saudi ArabiaIn the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Anti-oxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profile of antioxidant activity. Chitosan with 4% fructose autoclaved for 45 min (CF9) showed to have the most effective antioxidant activity. It was demonstrated that the browning product exhibited antioxidant activity. For antimicrobial activity, most chitosan-fructose complexes were less effective than chitosan. Thus, MRPs derived from chitosan-sugar model system can be promoted as a novel antioxidant to prevent lipid oxidation in minced beef. Chitosan-sugar complex could be a potential alternative natural product for synthetic food additive replacement that would additionally meet consumer safety requirement.http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0054/pjfns-2015-0054.xml?format=INTchitosan/fructose systemantioxidant activityantimicrobial activityfresh minced beef meat |
| spellingShingle | Shaheen Mohmed S. Shaaban Hamdy A. Hussein Ahmed M.S. Ahmed Mohamed B.M. El-Massry Khaled El-Ghorab Ahmed Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing Polish Journal of Food and Nutrition Sciences chitosan/fructose system antioxidant activity antimicrobial activity fresh minced beef meat |
| title | Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing |
| title_full | Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing |
| title_fullStr | Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing |
| title_full_unstemmed | Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing |
| title_short | Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing |
| title_sort | evaluation of chitosan fructose model as an antioxidant and antimicrobial agent for shelf life extension of beef meat during freezing |
| topic | chitosan/fructose system antioxidant activity antimicrobial activity fresh minced beef meat |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0054/pjfns-2015-0054.xml?format=INT |
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