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Spirulina platensis polysaccharides (SPP) protects against lipid peroxidation, as assessed using the TBARS assay, in Chinese-style sausage during refrigerated storage at 4 °C for 24 d. Lines represent the linear regression for control (y = 0.0160x + 0.0939, r 2 = 0.97), 0.1% SPP (y = 0.0102x + 0.0723, r 2 = 0.91), 0.25% SPP (y = 0.0063x + 0.0102, r 2 = 0.89), and 0.5% SPP (y = 0.0033x + 0.0818, r 2 = 0.91). a-d Means of the same day without sharing the same letter differ, tested by two-way ANOVA, followed by Tukey's HSD multicomparison test (P 0.05).
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This study examined the effect of Spirulina platensis polysaccharides (SPP) at 0.1%, 0.25%, and 0.5% (wt/wt) of Chinese-style sausages on lipid peroxidation, microbiological and sensory properties during 24 d stored at 4 °C. During the storage, pH, lightness (L*) values, DPPH radical scavenging activity and sensory scores decreased with time and TB...
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Context 1
... the RSA of the control sausages remained similar during the storage, the RSA values of SPP added sausages were declined over time (P 0.05). In addition to being effective in scavenging DPPH radicals, we noted that SPP could prevent lipid peroxidation ( Figure 5), which is one of the main factors determining the quality of meat products. Grinding and heating commonly employed in production of processed meat products, as well as amble exposure to light and oxygen, promote peroxidation of polyunsaturated fatty acids and consequent formation of lipid peroxides and malondialdehydes which are normally quantified using a thiobarbituric acid-reactive substances (TBARS) conjugation reaction (Alfawaz and others 1994; Do Amaral and others 2015). ...
Context 2
... the RSA of the control sausages remained similar during the storage, the RSA values of SPP added sausages were declined over time (P 0.05). In addition to being effective in scavenging DPPH radicals, we noted that SPP could prevent lipid peroxidation ( Figure 5), which is one of the main factors determining the qual- ity of meat products. Grinding and heating commonly employed in production of processed meat products, as well as amble expo- sure to light and oxygen, promote peroxidation of polyunsaturated fatty acids and consequent formation of lipid peroxides and malon- dialdehydes which are normally quantified using a thiobarbituric acid-reactive substances (TBARS) conjugation reaction (Alfawaz and others 1994; Do Amaral and others 2015). ...
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Citations
... Where algae extracts are concerned, the addition of 0.5% polysaccharide extract of Spirulina to Chinese-style sausages significantly lowered the pH by less than 0.1 during 24 days of cold storage [29], while a tenfold increase in the amount of the extract in the same matrix lowered the pH by 0.24 during 18 days of storage [30]. Triki et al. [31] compared the effects of sodium chloride and a commercial replacer based on seaweed extracts (AlgySalt ® ) in fresh and cooked sausages. ...
... The extract of polysaccharides from Spirulina improved flavor and overall sensory acceptability (p < 0.05) when added in quantities up to 0.5% into Chinese-style sausages, as a result of polysaccharides ability to protect the products from lipid peroxidation [29]. Similarly, the sensory attributes of pork sausages, including color, flavor, and overall acceptability, were significantly improved during storage time, even with the highest concentration (5%) of Spirulina extract. ...
... Other results showed that AlgySalt ® , a natural salt substitute developed from seaweed extracts for sodium reduction, has a preservative effect similar to NaCl when added to cooked sausages [31]. Similarly, adding Spirulina polysaccharide extracts (0.5%) to Chinese-style sausages had no influence on microbial growth during the product's shelf life [29]. ...
Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients and bioactive compounds. This review aims to systematically outline the impact of incorporating whole algae and their extracts into various meat products, examining their effects on quality, physicochemical and functional properties, sensory characteristics, and potential for enhancing shelf life. Adding algae to meat products generally increased pH values, with variations influenced by concentration, type, initial pH, and storage time. The protein content was mainly unaffected, except for Nori and Chlorella. Algae contributed to lower moisture and higher ash content due to dietary fiber. While including algae improved water-holding capacity and decreased cooking loss, it often led to increased hardness and chewiness. Algae and their extracts influenced color attributes, with variations based on the algae type. Sensory properties were distinctively affected, generally reducing overall acceptability, although Sea tangle at concentrations of 1–3% showed acceptable scores. Chlorella and Sea tangle positively impacted microbiology during refrigerated storage, while algae and their extracts demonstrated strong antioxidant activity.
... In another study, Luo et al. [103] examined the effect of Spirulina platensis polysaccharides (SPP) at concentrations of 0.1%, 0.25%, and 0.5% in Chinese-style sausages on lipid peroxidation and microbiological and sensory properties during 24 days of storage at 4 • C. The results showed that the addition of SPP caused a dose-dependent decrease in pH and prevented the color change (a*), which was probably linked to the low acidity of fucoidan in this polysaccharide [49,104]. Moreover, SPP could exert an antioxidant effect to protect against iron oxidation during storage at 4 • C. As a result, it was shown to improve the sensory characteristics (aroma, flavor, and overall acceptability) of the product, so it can be added as a natural antioxidant and sensory enhancer to Chinese-style sausages. ...
Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there is a pressing need to investigate alternatives to synthetic preservatives, focusing on active biomolecules of natural provenance. Polysaccharides are natural polymers of various sources that exhibit antibacterial and antioxidant properties via a variety of mechanisms, owing to their diversity and structural variation. For this reason, these biomolecules are widely studied in order to improve texture, inhibit the growth of pathogens, and improve the oxidative stability and sensory characteristics of meat products. However, the literature has not addressed their biological activity in meat and meat products. This review summarizes the various sources of polysaccharides, their antioxidant and antibacterial activities (mainly against pathogenic food strains), and their use as natural preservatives to replace synthetic additives in meat and meat products. Special attention is given to the use of polysaccharides to improve the nutritional value of meat, resulting in more nutrient-rich meat products with higher polysaccharide content and less salt, nitrites/nitrates, and cholesterol.
... Additionally, microalgae have been used as natural and nonconventional ingredients in animal feed increasing benefits in animal growth and improving their meat quality ( Martins et al., 2021 ) as well as in food products, such as fish burgers made from common carp, boosting their texture and sensory attributes ( Ben Atitallah et al., 2019 ). Furthermore, Luo et al. (2017) found that the incorporation of 0.5% of Spirulina platensis polysaccharides in Chinese-style pork sausage increased the stability of the color, the reduction of aroma, and flavor during refrigerated storage and decreased lipid peroxidation, which was attributed to the antioxidant activity of the polysaccharides. ...
Despite the high amount of wastewater generated by agroindustry around the world, only a limited number of alternatives for its reuse or revalorization have been applied. One of the most suitable alternatives for agro-industrial wastewater revalorization is the production of extracellular polysaccharides (EPS) from microalgae and cyanobacteria. Due to the complex carbohydrate metabolic pathway in microalgae and cyanobacteria, the EPS produced can be employed for residual water treatment, emulsification, gelling, and as a prebiotic ingredient, among others. EPS biological activities, including antioxidant, anti-inflammatory, antitumor, and antimicrobial have been related to their molecular weight, sulfate, uronic acid, or charged group content. In this review, microalgae and cyanobacteria EPS production, their functional properties, and sustainable production from agro-industrial wastewater are addressed. Microalgal polysaccharide sustainable production by agro-industrial wastewaters has the potential to become a standard for transforming linear food processing systems into circular economy alternatives.
... Palanisamy et al. (2019) SausageArthrospira platensis A dose-dependent antioxidant activity was obtained upon the addition of A. platensis to sausage samples. Also, it prevented the decrease in their flavor and sensory acceptanceLuo et al. (2017) ...
... Moreover, Chinese sausages incorporating Spirulina platensis polysaccharides had stronger 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and lower TBARS value, indicating that lipid peroxidation was prevented (Luo et al., 2017). Some additives could be useful for retaining MUFA-and PUFA-enriched plasmalogens that were essential for human health. ...
Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed.
Practical applications
Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.
... In fact, a pronounced decrease in the lightness (L*) level of the treatments was observed during storage. The formation of brownish MetMb due to protein oxidation is probably the cause behind this variation (41).The red intensity (a*) is the most sensitive parameter for color measurement, red color characterization, and color stability ( 42). The redness (a * ) values of sausages were decreasing along with the period of storage. ...
... Therefore, the effect of PS on the rate of lipid peroxidation in beef sausages formulation was assayed by MDA analysis during 12 days of storage at 4 °C. Indeed, MDA assessment is widely used as a marker of oxidative stress and lipid peroxidation index (3,41). As illustrated in Figure 4, the MDA values constantly increased in all samples during storage. ...
Maintaining the quality and stability of functional meat products during storage is one of the major challenges of these products. The aim of this study was to evaluate the potential of polysaccharides extracted from green alga Bryopsis plumosa as a new natural additive in the formulation of beef sausages. In order to evaluate the impact of the incorporation of polysaccharides in beef sausages formulation, the physico-chemical, microbiological, and antioxidant properties were investigated during 12 days of storage at 4°C. Obtained data illustrated that the addition of this polymer in the formulation of beef sausages leads to a distinct antioxidant activity during 12 days of storage (4°C) with lower values in terms of lipid peroxidation compared to untreated samples. In addition, samples formulated with polysaccharides reduced the oxidation of Myoglobin, which consequently improved the color stability of meat during refrigerated storage. Furthermore, as compared to standard formulation, the addition of polysaccharides appears to have interesting antimicrobial potential that maintains sausage quality within a shelf life of 12 days. In conclusion, our results prove the efficiency of polysaccharides in providing more hygienic and safer meat products, which may suggest that PS could be used as a natural additive in functional foods.
... Results showed that the undegraded PS (S-0 and P-0) demonstrated lower antioxidant activity (hydroxyl and DPPH free radical scavenging) than the degraded ones (S-3 and P-2). Luo et al. [148] reported that the polysaccharide obtained from S. platensis possesses a strong antioxidant activity and could be used as an antioxidant in products of human food such as sausage, to expand their shelf life. Furthermore, R. reticulata sulfated EPS demonstrated dosedependent antioxidant effects [39]. ...
Due to the increase in industrial demand for new biosourced molecules (notably bioactive exopolysaccharides (EPS)), microalgae are gaining popularity because of their potential nutraceutical and health benefits. Such health effects are delivered by specific secondary metabolites, e.g., pigments, exopolysaccharides, polyunsaturated fatty acids, proteins, and glycolipids. These are suitable for the subsequent uses in cosmetic, nutraceutical, pharmaceutical, biofuels, biological waste treatment, animal feed and food fields. In this regard, a special focus has been given in this review to describe the various methods used for extraction and purification of polysaccharides. The second part of the review provides an up-to-date and comprehensive summary of parameters affecting the microalgae growth and insights to maximize the metabolic output by understanding the intricacies of algal development and polysaccharides production. In the ultimate part, the health and nutraceutical claims associated with marine algal bioactive polysaccharides, explaining their noticeable potential for biotechnological applications, are summarized and comprehensively discussed in this review.
... However, this increase was only significant in the groups treated with 27 mg/kg+ spirulina 150 mg/kg, AL 27 mg/kg+ spirulina 300mg/kg and spirulina 300 mg/kg and was dose dependent. These results signify that spirulina has a great antioxidant capacity [29,[32][33][34][35] and this could be related to the presence of molecules such as polyphenols, polysaccharides, flavonoids, phycocyanin and vitamins that greatly contribute to its antioxidant property [36][37] . ...
Abstract: Malaria is considered as a major health problem in Cameroon and other parts of Sub-Saharan Africa. It remains one of the greatest causes of morbidity and mortality in the world with Plasmodium falciparum being the major cause of all deaths. Its management involves the use of conventional drugs with Artemether/Lumefantrine, AL (Coartem) being the firstchoice drug. The administration of coartem not only provides beneficial effects in killing the malaria parasite but also induces oxidative stress which is fatal to the system. Spirulina, a cyanobacteria is used worldwide as a nutraceutical and has potential antioxidant properties and could serve as an adjunct therapy in malaria management. The study was thus designed to evaluate the toxic potential of administration of the therapeutic dose of coartem and the ameliorative effects of spirulina. Rats were treated with distilled water, AL 27 mg/kg and AL 27 mg/kg+ different concentration of spirulina (75, 150 and 300 mg/kg). Oxidative stress was assessed by assessing levels of Malonyldialdehyde (MDA), Total Antioxidant Capacity (TAC), Glutathione (GSH), Alanine Aminotransferase (ALT) and aspartate amino transferase (AST) activities. This study found that AL nor spirulina did not significantly (p<0.05) affect bodyweight. AL caused oxidative stress as indicated by high levels of MDA, ALT and AST activities with a decrease in TAC and GSH levels. The combined treatment of rats with both AL and spirulina showed ameliorative potential of spirulina to oxidative stress induced by AL in a dose dependent manner with spirulina 300 mg/kg showing the greatest protective effects as indicated by a significant (p<0.05) reduced levels of MDA, ALT and AST activities with significant (p<0.05) increases in TAC and GSH levels. These results therefore, suggests that spirulina possesses strong antioxidant capacity and could be used as an adjunct therapy in the management of malaria.
... There are many studies in the literature in which researchers have added A. platensis to food products, such as bakery (Ak et al., 2016) and pastry products (Golmakani et al., 2015), ice cream (Agustini et al., 2016), sausages (Luo et al., 2017), baby food formula (Sharoba, 2014), snack foods (Lucas et al., 2018), fruit (Bahlol et al., 2018), and dairy products (Agustini et al., 2016;Beheshtipour et al., 2012;Dubey & Kumari, 2011;Guldas & Irkin, 2010) to enhance their nutritional value and functional properties. However, there have been very few reports about traditional kefir. ...
Abstract
Arthrospira platensis is a microalgae generally known as a source of bioactive compounds and protein. The aim of this study is to evaluate the nutritional value, sensory characteristics, and antioxidant activity of traditional kefir by addition of A. platensis. In the study, the traditional kefir samples were prepared by the addition of A. platensis at 0.05%, 0.1%, 0.5%, 1%, and 2% (w/v) by considering generally recommended daily intake rate and consumer's acceptability. The sensory analysis scores showed that kefir with 0.05% and 0.1% A. platensis have the highest score, in which case the protein in the kefir slightly increased from 27 to 37 mg/ml. The addition of 1% A. platensis to kefir was found to increase amino acid contents. Some slight differences in calcium content were observed; however, there was a fourfold increase in iron. Palmitic and oleic acids (28.94% and 19.04%) were the most abundant fatty acids. The result indicated that A. platensis addition increased the antioxidant activities (FRAP and DPPH) of kefir, and addition of traditional kefir by A. platensis is a suitable way to increase the nutritional value of kefir.
... These results indicate that the addition of polysaccharides extracted from Malcolmia triloba delayed the proliferation of mesophilic flora and extended the shelf-life of ground beef meat. These finding are in according with those recorded by Hamzaoui et al. (2020) and Luo et al. (2017). ...
In this study, the structure characteristics, the bioactivities, and the application to beef meat preservation of polysaccharides extracted from Malcolmia triloba were investigated. The characterization of polysaccharides named (PSMT) was investigated using Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (X-RD), High Performance Liquid Chromatography (HPLC), Scanning Electron Microscopy (SEM), spectrum visible UV and nuclear magnetic resonance (¹³C NMR). The in vitro antioxidant activities of PSMT were evaluated by DPPH free radical assay, ferrous iron–chelating, reducing power and DNA nicking assay. Functional properties were determined based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), solubility, foaming capacity and emulsification properties. The experimental results suggested that PSMT exhibited strong antioxidant activities, and attractive techno-functional properties. In addition, the effect of PSMT on lipid oxidation of the ground beef meat was investigated during 9 days storage period at 4 °C. Indeed, obtained results showed significant decrease of TBARS values and inhibition of MetMb accumulation as well as significant inhibition of microbial proliferation as compared to control group during the period of storage. Furthermore, improvement of meat color stability, pH and moisture changes with highest values of heme iron were recorded.
