Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage. (February 2020)

• Record Type: Journal Article
• Authors: Jiao, Yang; Quek, Siew Young; Gu, Minghui; Guo, Yurong; Liu, Yongfeng
• Is Part Of: Food control. Volume 108(2020)
• Publication Date: 2020-02
• Subjects: Thinned young kiwifruits -- Natural antioxidant -- Lipid oxidation -- Physicochemical properties -- Sensory characteristics; YKP young kiwifruit polyphenols -- ABTS 2, 2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) -- DPPH 2, 2-diphenyl-1-picryl-hydrazyl-hydrate -- FRAP ferric reducing ability of plasma -- EE epicatechin equivalent -- TE 6-Hydroxy-2, 5, 7, 8-tetramethylchromane-2-carboxylic acid equivalent -- HPLC high performance liquid chromatography -- TBARS 2-thiobarbituric acid reactive substances -- TVB-N total volatile basic nitrogen -- GC-MS gas chromatograph-mass spectrometer -- TPA texture profile analysis -- TFA total fatty acid -- SFA saturated fatty acids -- MUFA monounsaturated fatty acids -- PUFA polyunsaturated fatty acids; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2019.106870
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: For the first time, polyphenols extracted from deserted thinned young kiwifruits were studied as natural antioxidant and assessed for their preservative effects on beef quality during 7 days of refrigerated storage. Young kiwifruit polyphenols (YKP) displayed high phenolic content (0.53 g epicatechin equivalent/g) and strong antioxidant activity (0.54 g epicatechin equivalent/g) with major constituents identified as epicatechin, quercitrin and catechin. Compared to control, epicatechin and potassium sorbate, YKP application was found to be able to inhibit TBARS and TVB-N formation, reduce fatty acid oxidation, alleviate discoloration and stabilize textural properties of beef. At day 7, YKP treated beef exhibited marked PUFA increment of 1.77-fold (0.88-fold in control) without significant alteration of sensory properties, evidenced by the overall sensorial score of 5.6 in YKP group and 5.1 in control. Our results provide theoretical support for the realistic application of YKP as natural replacer for synthetic preservatives in maintaining beef freshness. Highlights: Young kiwifruit phenolics (YKP) were studied as antioxidant in beef preservation. YKP showed high phenolic content and strong antioxidant activity. YKP can reduce PUFA oxidation, inhibit TBARS and TVB-N formation in beef. YKP was able to stabilize beef physicochemical properties. No significant change of sensory properties was found by adding YKP in beef.