Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach () Extracts: Physicochemical and Microbial Properties

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Jun 2

PMID 34072425

Citations 6

Authors

Yuthana Phimolsiripol

Srirana Buadoktoom

Pimporn Leelapornpisid

Kittisak Jantanasakulwong

Phisit Seesuriyachan

Thanongsak Chaiyaso

Noppol Leksawasdi

Pornchai Rachtanapun

Nareekan Chaiwong

Sarana Rose Sommano

Charles S Brennan

Joe M Regenstein

Affiliations

Soon will be listed here.

Abstract

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach () extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60-100%) for 10-40 min in an ultrasonic bath with the rise of antioxidant activities ( ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate and with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100-120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

Citing Articles

Dual-frequency countercurrent ultrasonic-assisted extraction of the cold brew coffee and in situ real-time monitoring of extraction process.

Liu H, Liu D, Wang W, Zhang X, Tuly J, Li H Ultrason Sonochem. 2024; 111:107118.

PMID: 39476554 PMC: 11554636. DOI: 10.1016/j.ultsonch.2024.107118.

Extraction of gymnemic acid from Gymnema inodorum (Lour.) Decne. leaves and production of dry powder extract using maltodextrin.

Nunta R, Khemacheewakul J, Sommanee S, Mahakuntha C, Chompoo M, Phimolsiripol Y Sci Rep. 2023; 13(1):11193.

PMID: 37433848 PMC: 10336054. DOI: 10.1038/s41598-023-38305-4.

Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper ) Extracted Using Supercritical Carbon Dioxide.

Nadon S, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Ruksiriwanich W, Sommano S Plants (Basel). 2023; 12(11).

PMID: 37299190 PMC: 10255492. DOI: 10.3390/plants12112211.

Application of Pinhole Plasma Jet Activated Water against , , and Decontamination of Pesticide Residues on Chili ( L.).

Sawangrat C, Phimolsiripol Y, Leksakul K, Thanapornpoonpong S, Sojithamporn P, Lavilla M Foods. 2022; 11(18).

PMID: 36140988 PMC: 9498241. DOI: 10.3390/foods11182859.

The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic.

Pakakaew P, Phimolsiripol Y, Taesuwan S, Kumphune S, Klangpetch W, Utama-Ang N Sci Rep. 2022; 12(1):11493.

PMID: 35798823 PMC: 9262944. DOI: 10.1038/s41598-022-15635-3.

References

McKeegan K, Borges-Walmsley M, Walmsley A . Microbial and viral drug resistance mechanisms. Trends Microbiol. 2002; 10(10 Suppl):S8-14. DOI: 10.1016/s0966-842x(02)02429-0. View

Che Sulaiman I, Basri M, Fard Masoumi H, Chee W, Ashari S, Ismail M . Effects of temperature, time, and solvent ratio on the extraction of phenolic compounds and the anti-radical activity of Clinacanthus nutans Lindau leaves by response surface methodology. Chem Cent J. 2017; 11(1):54. PMC: 5471285. DOI: 10.1186/s13065-017-0285-1. View

Sood V, Tian W, Narvaez-Bravo C, Arntfield S, Gonzalez A . Plant extracts effectiveness to extend bison meat shelf life. J Food Sci. 2020; 85(4):936-946. DOI: 10.1111/1750-3841.15062. View

Donsi F, Annunziata M, Vincensi M, Ferrari G . Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier. J Biotechnol. 2011; 159(4):342-50. DOI: 10.1016/j.jbiotec.2011.07.001. View

Dominguez R, Pateiro M, Gagaoua M, Barba F, Zhang W, Lorenzo J . A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants (Basel). 2019; 8(10). PMC: 6827023. DOI: 10.3390/antiox8100429. View

Surin S, You S, Seesuriyachan P, Muangrat R, Wangtueai S, Rezek Jambrak A . Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities. Sci Rep. 2020; 10(1):10410. PMC: 7319984. DOI: 10.1038/s41598-020-67266-1. View

Pankey G, Sabath L . Clinical relevance of bacteriostatic versus bactericidal mechanisms of action in the treatment of Gram-positive bacterial infections. Clin Infect Dis. 2004; 38(6):864-70. DOI: 10.1086/381972. View

Giacometti J, Zauhar G, Zuvic M . Optimization of Ultrasonic-Assisted Extraction of Major Phenolic Compounds from Olive Leaves ( L.) Using Response Surface Methodology. Foods. 2018; 7(9). PMC: 6165173. DOI: 10.3390/foods7090149. View

Wang X, Wu Q, Wu Y, Chen G, Yue W, Liang Q . Response surface optimized ultrasonic-assisted extraction of flavonoids from Sparganii rhizoma and evaluation of their in vitro antioxidant activities. Molecules. 2012; 17(6):6769-83. PMC: 6268284. DOI: 10.3390/molecules17066769. View

10.

Teuteberg V, Kluth I, Ploetz M, Krischek C . Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere. Meat Sci. 2021; 174:108419. DOI: 10.1016/j.meatsci.2020.108419. View

11.

Kim H, Jang A . Evaluation of the microbiological status of raw pork meat in Korea: modification of the microbial guideline levels for meat. Food Sci Biotechnol. 2018; 27(4):1219-1225. PMC: 6085264. DOI: 10.1007/s10068-018-0356-7. View

12.

Chaisuwan W, Manassa A, Phimolsiripol Y, Jantanasakulwong K, Chaiyaso T, Pathom-Aree W . Integrated Ultrasonication and Microbubble-Assisted Enzymatic Synthesis of Fructooligosaccharides from Brown Sugar. Foods. 2020; 9(12). PMC: 7764430. DOI: 10.3390/foods9121833. View

13.

Sen A, Muthukumar M, Naveena B, Ramanna D . Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage. J Food Sci Technol. 2015; 51(11):3515-9. PMC: 4571273. DOI: 10.1007/s13197-012-0882-x. View

14.

Biffin T, Smith M, Bush R, Collins D, Hopkins D . The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat. Meat Sci. 2019; 156:125-130. DOI: 10.1016/j.meatsci.2019.05.026. View

15.

Souza de Azevedo P, Converti A, Gierus M, Pinheiro de Souza Oliveira R . Application of nisin as biopreservative of pork meat by dipping and spraying methods. Braz J Microbiol. 2019; 50(2):523-526. PMC: 6863299. DOI: 10.1007/s42770-019-00080-8. View

16.

Lorenzo J, Vargas F, Strozzi I, Pateiro M, Furtado M, SantAna A . Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Res Int. 2018; 114:47-54. DOI: 10.1016/j.foodres.2018.07.046. View

17.

Sharma G, Sharma S, Sharma P, Chandola D, Dang S, Gupta S . Escherichia coli biofilm: development and therapeutic strategies. J Appl Microbiol. 2016; 121(2):309-19. DOI: 10.1111/jam.13078. View

18.

Hashemi S, Khaneghah A, Akbarirad H . The Effects of Amplitudes Ultrasound-Assisted Solvent Extraction and Pretreatment Time on the Yield and Quality of Pistacia Khinjuk Hull Oil. J Oleo Sci. 2016; 65(9):733-8. DOI: 10.5650/jos.ess15252. View

19.

Daniloski D, Trajkovska Petkoska A, Galic K, Scetar M, Kurek M, Vaskoska R . The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat. Meat Sci. 2019; 158:107880. DOI: 10.1016/j.meatsci.2019.107880. View

20.

Jahouach-Rabai W, Trabelsi M, Van Hoed V, Adams A, Verhe R, De Kimpe N . Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS). Ultrason Sonochem. 2007; 15(4):590-597. DOI: 10.1016/j.ultsonch.2007.06.007. View