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Journals / Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi / 2022 / Cilt: 24 - Sayı: 72

Edible Protein Films Containing Bay Leaves (Laurus Nobilis L.) and Sage (Salvia Officinalis) Extracts: Preventing Oxidation And Application On Refrigerated Cooked Meatballs

Defne Yaprağı ve Adaçayı İçeren Yenilebilir Filmler: Oksidasyonun Engellenmesi ve Soğukta Muhafa Pişmiş Köftelere Uygulanması

Tolga AKCAN
Fatma Meltem SERDAROĞLU
Pages
927–938
Publication Date
2022-10-15
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results showed that TBA values of the patties with S-EF were lower than the TBA values of the patties with EF.

📌 3 Key Takeaways

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Objective & Hypothesis:The aim of this study was to determine the effect of whey protein isolate-based edible films incorporated with extracts from bay leaves (D, Laurus nobilis L.) or sage (S, Salvia officinalis.) on oxidative changes of cooked beef patties during refrigerated storage at 2ºC for 7 days.
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Key Findings & Data:Higher antioxidant activity by SA-F than D-EF, S-EF and EF was determined with a 2,2’-diphenyl-2-picrylhydrazyl radical-scavenging assay (DPPH).
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Conclusion & Impact:Results showed that TBA values of the patties with S-EF were lower than the TBA values of the patties with EF.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Yenilebilir Filmler · Antioksidan aktivite · Defne yaprağı ve Adaçayı

Abstract

The aim of this study was to determine the effect of whey protein isolate-based edible films incorporated with extracts from bay leaves (D, Laurus nobilis L.) or sage (S, Salvia officinalis.) on oxidative changes of cooked beef patties during refrigerated storage at 2ºC for 7 days. Results showed that TBA values of the patties with S-EF were lower than the TBA values of the patties with EF. Higher antioxidant activity by SA-F than D-EF, S-EF and EF was determined with a 2,2’-diphenyl-2-picrylhydrazyl radical-scavenging assay (DPPH). Total phenolic compound content significantly increased in beef patties with incorporated extracts compared to the EF-counterparts. Incorporation of phytochemicals from D or S into the edible films significantly reduced (p

Özet

Bu çalışmanın amacı, defne yaprağı (D, Laurus nobilis L.) veya adaçayı (S, Salvia officinalis) ekstraktları ile birleştirilen peynir altı suyu proteini izolatı bazlı yenilebilir filmlerin 7 gün boyunca 2°C'de soğutularak saklanan pişmiş dana köftelerinin oksidatif değişiklikleri üzerindeki etkisini belirlemektir. S-EF'li köftelerin TBA değerleri, EF. D-EF’li köftelerin TBA değerlerinden daha düşük olduğu bulunmuştur, SA-F, 2,2’-diphenyl-2-picrylhydrazyl radikal yakalama metoduna (DPPH) göre D-EF, S-EF ve EF gruplarından daha fazla antioksidan aktivite göstermiştir. Toplam fenolik bileşik içeriği, ekstrakt eklenmiş yenilebilir film gruplarında, ekstrakt eklenmemiş yenilebilir film gruplarına göre daha önemli ölçüde artmıştır. Yenilebilir filmlere (EFs) D veya S'dan elde edilen doğal antioksidan ekstraktlarının dahil edilmesi, pişmiş köftelerde çeşitli yöntemlerle ölçülen lipid oksidasyonunun derecesini önemli ölçüde azaltmıştır (p

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Cite This Article

AKCAN, T., SERDAROĞLU, F. M. (2022). Edible Protein Films Containing Bay Leaves (Laurus Nobilis L.) and Sage (Salvia Officinalis) Extracts: Preventing Oxidation And Application On Refrigerated Cooked Meatballs. Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi, Cilt: 24 - Sayı: 72, 927–938. https://ajindex.com/articles/491230

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References (1)

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