Effect of ultrasound-assisted cold plasma pretreatment to obtain sea asparagus extract and its application in Italian salami.
Antioxidant activity
Glow discharge
Halophyte
Phenolic compounds
Salicornia neei
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
11 2020
11 2020
Historique:
received:
30
01
2020
revised:
05
06
2020
accepted:
09
06
2020
entrez:
25
11
2020
pubmed:
26
11
2020
medline:
15
5
2021
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 33233116
pii: S0963-9969(20)30460-9
doi: 10.1016/j.foodres.2020.109435
pii:
doi:
Substances chimiques
Antioxidants
0
Plant Extracts
0
Plasma Gases
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
109435Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.