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"Mehta, Nitin"
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Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging
Lipid oxidation and microbial proliferations were studied in pork loaves prepared with incorporation of blood and liver protein hydrolysates stored in aerobic and MAP packaging for 28 and 42 days at 4 ± 1 ºC. In in-vitro trials selected levels i.e. blood hydrolysate (T1 and T3-600 mg/g), and liver hydrolysate (T2 and T4-600 mg/g), control without hydrolysate (C1-00 and C2-00 mg/g) w/w of emulsion, were added into pork loaves and packaged under aerobic (C1, T1 and T2) and MAP (C2, T3 and T4) condition. Physico-chemicals as pH, water activity, titratable acidity, lipid-oxidations, color profile, textural indices, microbial qualities and sensorial properties were analyzed. Significant (p < 0.05) lower lipid oxidation, microbial proliferations and decrease in sensory attributes were seen for tested groups and MAP than aerobic packaging. It can be concluded that pork loaves containing porcine blood and liver hydrolysates can be successfully stored upto 28th days in aerobically packed and 42 days in MAP condition at refrigerated storage with acceptable physico-chemical, oxidative stability, microbiological and sensory quality. Whereas, pork loves prepared with blood hydrolysate (T3-600 mg/g), packaged under MAP condition were superior for all studied attributes than other groups. Blood and liver hydrolysate might be used as an alternative to synthetic preservative for meat preservation.
Journal Article
Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
Journal Article
Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.
Journal Article
Assessment of biofilm-forming capacity and multidrug resistance in Staphylococcus aureus isolates from animal-source foods: implications for lactic acid bacteria intervention
Background
Staphylococcus aureus
, a Gram-positive bacterium, poses a significant threat to public health and food safety due to its virulence and its ability to develop antimicrobial resistance (AMR). Moreover,
S. aureus
can form biofilms in food environments, making it difficult to eradicate and pose a major challenge in foodborne illness prevention.
Methods
The study aimed to investigate the biofilm-forming capabilities and AMR profiles of 107
S. aureus
isolates derived from milk, chicken meat, and chicken eggs. Further, the study compared the biofilm formation tendencies between multi-drug resistant (MDR) and non-MDR
S. aureus
isolates. Additionally, the research explored the antibacterial and anti-biofilm properties of
Lactobacillus rhamnosus
and
Lactobacillus casei
, focusing on their aggregation and co-aggregation effects with
S. aureus.
Results
Around 70.10% of
S. aureus
isolates were found to be resistant to at least three antibiotic classes. The biofilm assay revealed that 16.82% isolates were strong biofilm formers. The MDR isolates displayed a strong biofilm-forming ability (i.e., 18.67%) and a higher prevalence of biofilm-associated genes [i.e.,
ica
A (53.33%) and
ica
D (44.0%)] compared to non-MDR isolates. The LAB strain,
L. rhamnosus
exhibited a 29.06 mm mean antibacterial inhibition zone, an average reduction of 48.19% in biofilm growth, 55.46% auto-aggregation, and 40.61% co-aggregation with
S. aureus
. Similarly,
L. casei
demonstrated a 21.80 mm mean antibacterial inhibition zone, an average reduction of 31.56% in biofilm growth, 45.23% auto-aggregation, and 36.81% co-aggregation with
S. aureus
isolates.
Conclusion
This study provides valuable insights into the biofilm formation of MDR
S. aureus
and underscores the potential of
L. rhamnosus
and
L. casei
as bio-control agents. These findings highlight the necessity for additional research into the mechanisms through which LAB strains inhibit pathogenic biofilms and their potential applications in enhancing food safety.
Journal Article
Investigating Consumers' Purchase Incidence and Brand Choice Decisions Across Multiple Product Categories: A Theoretical and Empirical Analysis
We propose a framework to investigate consumers brand choice and purchase incidence decisions across multiple categories, where both decisions are modeled as an outcome of a consumers basket utility maximization. We build the model from first principles by theoretically explicating a general model of basket utility maximization and then examining the reasonable restrictions that can be placed to make the solution tractable without sacrificing its flexibility. Comparing with prior models, we show why prior multicategory purchase incidence models overemphasize the role of the cross effects of a market mix of brands in other categories on the purchase incidence decision of a given category. Additionally, we show that prior single-category models are a special case of the proposed model when further restrictions are placed on the basket utility structure.
We estimate the model on household basket data for the laundry family of categories. We show (i) why prior single-category and multicategory models would systematically bias the estimates of the own- and cross-price/promotional purchase incidence elasticities; and (ii) how the market mix of each brand in each category affects the purchases across all categories, which can help retailers make promotional decisions across a portfolio of products.
Journal Article
Antimicrobial and Antioxidant Potential of Papain Liver Hydrolysate in Meat Emulsion Model at Chilling Storage Under Aerobic Packaging Condition
Purpose
Meat byproduct is rich source protein for hydrolysis. Pork liver is low value byproduct obtained from meat industry. Therefore, utilization of low value slaughterhouse byproduct enhances the income of meat industry, reduces the cost of disposal and environmental pollution.
Methods
Physico-chemicals, colour profiles, lipid oxidation, the antioxidant and antimicrobial potential of liver hydrolysate (at three levels T1 = 0.03, T2 = 0.06 and T3 = 0.09% w/w meat emulsion) were comparatively investigated with control (without hydrolysate C = 0) and positive control (PC (BHT = 0.02% w/w meat emulsion)) in meat emulsion. Samples were stored at 4 ± 1 °C under aerobic packaging condition and were drawn at 2 days intervals for analysis.
Results
Results revealed that pH values increased significantly (P < 0.05) however, water activity, extract release volume and emulsion stability decreased significantly thought storage. The sample having a higher concentration of hydrolysate significantly (P < 0.05) showed higher antioxidant activity except BHT treated sample. Comparatively lower lipid oxidation and coloure profile deterioration were recorded in PC and T3 than other groups. Meat emulsion prepared with the addition of 0.09% liver hydrolysate exhibited significantly (P < 0.05) higher antimicrobial activities (SPC, Coliforms and, Yeast and mould) than another sample during storage. Meat emulsion treated with hydrolysate also examined for the microbial challenge test for
Listeria monocytogenes, Staphylococcus aureus
,
E. coli
, and
Bacillus cereus
microbes showed comparatively lower microbial proliferation than control during refrigerated storage.
Conclusion
Therefore, liver protein hydrolysate maybe used as natural preservatives having improved antioxidant and antimicrobial activities for the shelf-life enhancement of meat products.
Graphic Abstract
Journal Article
Key insights on microbial quality of plant-based meat analogs
Sustainable production systems target devising new strategies that are environmentally friendly as well as efficient. The challenges in animal rearing and the production of meat have pivoted the research approaches towards the development of plant-based meat alternatives and analogs. These provide high-quality proteins and other nutritional components at par with meat and its products. However, due to their high protein and moisture content, as well as nearly neutral pH, these plant-based meat analogs (PBMA) are susceptible to microbial proliferation and deterioration. The nature of microbes growing on these products differs a lot as compared to other corresponding livestock products, particularly meat. The microbiota is dependent on varied factors like raw materials used, processing technologies, post-processing interventions, product properties, and storage conditions. There is an urgent need to analyze and study the diverse microbial population of these PBMA so that they can be projected as safe and sustainable substitutes for meat. The control strategies can only be designed when there is a comprehensive knowledge of the microbiota causing the spoilage of these products. There is also a dire need to develop standards for raw and finished products so that monitoring mechanisms can be set in place and quality assurance can be ensured. Apart from this, packaging requirements and methodologies can be standardized depending upon the compositional analysis, which directly affects the number and type of microbes affecting them.
Journal Article
A Multicategory Model of Consumers' Purchase Incidence, Quantity, and Brand Choice Decisions: Methodological Issues and Implications on Promotional Decisions
The authors propose a multicategory model of consumers' purchase incidence, quantity, and brand choice decisions. The model specification allows for cross-category promotion effects in both components of the primary demand (incidence and quantity decisions) and uses a flexible functional form of consumer's utility to accurately measure those crosscategory effects. To demonstrate the importance of the methodology, the authors investigate two issues of relevance to retailers, namely, how retailers should (1) allocate promotional expenditures across brands in a category and (2) coordinate timing of promotions of brands across categories. The authors estimate the proposed model using consumers' purchases in pasta sauce and pasta categories. The results reveal that using restrictive functional forms of utilities or ignoring cross-category effects in incidence and quantity decisions leads to incorrect assessments on relative allocation of promotional expenditures across brands. Furthermore, retailers are better off contemporaneously promoting brands across the two categories than promoting them in different periods, and ignoring cross-category effects in quantity decisions leads to the opposite inference, namely, that retailers are better off promoting brands across the two categories in different periods.
Journal Article