化学
阿布茨
芦笋
食品科学
抗氧化剂
脂质氧化
成熟
萃取(化学)
DPPH
亚硝酸盐
发酵
色谱法
生物化学
植物
硝酸盐
有机化学
生物
作者
G.Y.Y. Faria,Michele Moraes de Souza,J.R.M. Oliveira,César Serra Bonifácio Costa,Magno Pinto Collares,Carlos Prentice
标识
DOI:10.1016/j.foodres.2020.109435
摘要
The effect of the glow discharge cold plasma pretreatment (CPT) was investigated on the ultrasound-assisted extraction (UAE) of phenolic compounds from sea asparagus Salicornia neei. The extract was applied in dry fermented sausage (Italian salami). Thermal extraction methods demand a long processing time, are highly energy-consuming and cause irreversible nutrient losses. It was found that CPT (discharge power of 14 W for 5 min) prior to UAE increased the antioxidant activity by 22% and 19% measured by the DPPH and ABTS assays, respectively. The S. neei extract showed high antioxidant activity, low antimicrobial activity, and was added to salami formulations with reduced-sodium nitrite content and no addition of sodium erythorbate. Despite a slight color change, lipid oxidation and texture parameters were similar to the control at the end of ripening. Furthermore, higher antioxidant activity was observed in S. neei extract supplemented salami with no impact on its sensory overall acceptability, indicating its potential as a natural alternative to synthetic additives.
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