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Selle kollektsiooni püsiv URIhttp://hdl.handle.net/10492/6921

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Sirvi Andmekogud Autor "Hussain, Shehzad" järgi

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  • Pisipilt ei ole saadaval
    Kirje
    Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics : [data]
    (Estonian University of Life Sciences, 2023) Kerner, Kristi; Kazernavičiūtė, Rita; Jõudu, Ivi; Rocchetti, Gabriele; Lucini, Luigi; Tänavots, Alo; Hussain, Shehzad; Venskutonis, Petras Rimantas
    Blackcurrants are sources of phenolic compounds, such as anthocyanins, possessing strong antioxidant, anti- microbial and antifungal activity. Therefore, the addition of different blackcurrant pomace ingredients may affect the overall meat quality. The actual chemical profile and bioactivities of blackcurrant pomace ingredients may strongly depend on its preparation; for instance, in our study the highest values of the in vitro antioxidant capacity were determined for blackcurrant seeds after supercritical CO2 extraction. Starting from these back- ground conditions, in this work, we evaluated the ability of three different concentrations (namely 1, 3, and 5% w/w) of blackcurrant (BC) seeds following EtOH/water extraction (BC-AE), before supercritical fluid CO2 extraction (BC-RS), and after supercritical fluid CO2 extraction (BC-ASC) to affect different quality parameters of pork meatballs. These latter were stored considering three different time-points, namely 1, 3 and 6 days at 4 ◦C packed under modified atmosphere (i.e., 70% N2 and 30% CO2). Untargeted metabolomics allowed to identify several lipid and protein-related oxidation products involved in redox reactions, such as 13-L-hydroperoxylino- leic acid, (12S,13S)-epoxylinolenic acid, 9,10-epoxyoctadecenoic acid, glutathione, glutathione disulfide, L- carnosine, L-ascorbic acid, and tocotrienols. Besides, multivariate statistics applied on the metabolomics dataset confirmed that the chemical profile of meatballs was an exclusive combination of both BC inclusion levels and type of BC-ingredients considered. Our findings showed that the higher the concentration of BC seed ingredients in meatballs, the lower the cooking loss and the higher the fibre content. Also, all the ingredients significantly affected the colour parameters.
  • Pisipilt ei ole saadaval
    Kirje
    Natural pigments (anthocyanins and chlorophyll) and antioxidants profiling of European red and green gooseberry (Ribes uva-crispa L.) extracted using green techniques (UAE-citric acid-mediated extraction) : [data]
    (Estonian University of Life Sciences, 2023) Hussain, Shehzad; Sharma, Minaxi; Jarg, Tatsiana; Aav, Riina; Bhat, Rajeev
    Green techniques to extract natural pigments are gaining prominence among consumers and food industries. This trend is predominantly due to the harmful effects imparted by commonly used synthetic dyes and the unwarranted stress created on our ecosystem. The objectives of this study were to obtain natural pigments (anthocyanins and chlorophyll) from Estonian-gown European green and red gooseberries by ultrasonic-assisted citric acid-mediated extraction method and perform antioxidant profiling (quantification via HPLC analysis). Green gooseberry extracts showed lower content of targeted compounds, with low concentrations of rutin (0.7–1.2 mg/ L) and quercetin 3-glucoside (0.9–1.3 mg/L), while in the red gooseberry extracts, the amount was slightly higher (1.4–6.9 and 1.0–1.3 mg/L, respectively) with 0.6–6.8 mg/L cyanidin 3-glucoside and 0.32–0.35 mg/L peonidin 3 glucoside recorded. Further, the yield of anthocyanins ranged between 1.14–1.79 and 1.86–3.63 mg/100 g in green and red gooseberries, respectively. Total phenols ranged between 162–392 and 263–987 mg GAE/100 g in green and red gooseberry extracts, respectively. The DPPH free radicals scavenging activity showed 73–86% and 87–91% inhibition in both green and red gooseberry, respectively. Results showed significant improvements in pigment extraction with higher values obtained for targeted antioxidant compounds using conventional and UAE extraction (aqueous extract), thus confirming that green extractions are a reliable technique to obtain pigments of interest from natural sources. The results support consumers’ demand and open up the avenue to explore pigments as natural colourants in food and cosmetics applications.
  • Pisipilt ei ole saadaval
    Kirje
    Valorisation of sea buckthorn pomace by optimization of ultrasonic-assisted extraction of soluble dietary fibre using response surface methodology : [data]
    (EMU DSpace, 2021) Hussain, Shehzad; Sharma, Minaxi; Bhat, Rajeev; ERA-Chair for Food (By-) Product Valorisation Technologies (VALORTECH). Estonian University of Life Science
    Fruits and vegetable wastes/by-products of the dependent processing industries are considered to be a potential source of bioactive compounds. This fruit and vegetable waste is regarded as an underutilised resource and can be efficiently valorised to obtain value-added products. Sea buckthorn pomace is a valuable industrial waste/by-product obtained after juice production that contains bioactive, health promoting dietary fibres. After processing of the sea buckthorn berries (to obtain juice, jam and jellies), huge amounts of processing pomace is produced. Although, this pomace finds usage as animal feed or is simply discarded, owed to the lack of appropriate handling or processing facilities. As a result, significant amounts of nutrients are untapped and lost annually. The development of extraction techniques have validated the valorisation of pomace from fruits like sea buckthorn. Hence, the present study was designed to evaluate the effects of green extraction technologies such as ultrasonic-assisted extraction on the yield of soluble dietary fibre from sea buckthorn pomace. Response surface methodology coupled with Box–Behnken design was applied for optimization of SDF yield. Sonication temperature, sonication time and extraction power significantly increased the yield of soluble dietary fiber.