VALORTECH

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Nüüd näidatakse 1 - 20 54

Amperometric method for the determination of cellulase activity and its optimization using response surface method
(SpringerOpen, 2022) Nero, Georg; Kivirand, Kairi; Othman, Sana Ben; Rinken, Toonika
Cellulases are a group of enzymes, which catalyse different steps of cellulose hydrolysis, and are broadly used in industry as unpurified mixtures of several enzymes. The total activity of cellulase is defined as the ability of the enzyme to produce glucose, which is the final product of cellulose hydrolysis, and is expressed in cellulase units. However, common strategies for the determination of the cellulolytic activity of industrial cellulase preparations are based on the assessment of different steps of cellulose hydrolysis, and the results obtained with different methods are not similar. The aim of the present study was to develop an assay for the determination of cellulase activity that relies on the amperometric determination of the final product of cellulose hydrolysis glucose. The assay conditions were optimized using response surface methodology (RSM) combined with Box-Behnken design. The detection limit of the proposed method was 1.71 ± 0.06 U. We compared the results of the amperometric method with the ones obtained with the spectrophotometric method and viscosimetry in a commercial cellulose preparation.
Antioxidants Characterization of the Fruit, Juice, and Pomace of Sweet Rowanberry (Sorbus aucuparia L.) Cultivated in Estonia
(MDPI, 2021) Sarv, Viive; Venskutonis, Petras Rimantas; Rätsep, Reelika; Aluvee, Alar; Kazernavičiūtė, Rita; Bhat, Rajeev; Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences. Estonian University of Life Sciences; ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life Sciences
This study aimed to identify promising candidates of rowanberry cultivars for a wider cultivation and utilization. Antioxidant properties and phenolic content were evaluated for fruit, juice, and pomace samples of 16 different sweet rowanberry cultivars (cvs) and wild rowanberry (S. aucuparia L.), while the antioxidant potential was assessed using three different methods, based on the capacity to scavenge ABTS + and DPPH and measure the oxygen radical absorbance capacity (ORAC). In general, the radical scavenging capacity was higher for hybrid cultivars, e.g., for cvs Likernaja, Burka, Granatnaja, and Rubinovaja in all assays. The highest value in the ABTS + assay was determined for the fruit sample Likernaja, and in DPPH assay in the pomace sample of cv. Likernaja, at 527.55 and 1068.28 M TE/g dw, respectively. The highest ORAC value was found in the fruit sample of Burka (456.53 M TE/g dw). Among the Nevezhino rowans, the highest radical scavenging values of all fractions were determined in cv. Solnechnaja. Regarding the total phenolic content (TPC), higher values were obtained in the whole fruits than in separated fractions, juice, and pomace. The tested hybrids had higher TPC values, either in fruit and pomace or in juice extracts, than those in the other analyzed S. aucuparia L. cultivars. While the fruit and juice samples showed higher anthocyanin (ACY) values, the pomace samples had higher hydroxycinnamic acid (HCA) contents on average. The results revealed that the different fractions of selected rowanberry cultivars can be a promising source of antioxidants and polyphenols for further potential applications. It is envisaged that the results of this study will serve in valorizing sweet rowanberry cultivars as value-added functional ingredients for food and non-food applications.
Application of Raw and Defatted by Supercritical CO₂ Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties
(MDPI, 2021) Kerner, Kristi; Jõudu, Ivi; Tänavots, Alo; Venskutonis, Petras Rimantas; Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences. Estonian University of Life Sciences; ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life Sciences; Chair of Animal Breeding and Biotechnology, Institute of Veterinary Medicine and Animal Sciences. Estonian University of Life Sciences
There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.
Applications of lignin in the agri-food industry
(Springer, Cham, 2019) Bhat, Rajeev; Ahmad, Aziz; Jõudu, Ivi; ERA Chair for Food (By-) Products Valorisation Technologies. Estonian University of Life Science
Of late, valorization of agri-food industrial by-products and their sustainable utilization is gaining much contemplation world-over. Globally, 'Zero Waste Concept' is promoted with main emphasis laid towards generation of minimal wastes and maximal utilization of plantbased agri-food raw materials. One of the wastes/by-products in the agri-food industry are the lignin, which occurs as lignocellulosic biomass. This biomass is deliberated to be an environmental pollutant as they offer resistance to natural biodegradation. Safe disposal of this biomass is often considered a major challenge, especially in low-income countries. Hence, the application of modern technologies to effectively reduce these types of wastes and maximize their potential use/applications is vital in the present day scenario. Nevertheless, in some of the high-income countries, attempts have been made to efficiently utilize lignin as a source of fuel, as a raw material in the paper industry, as a filler material in biopolymer based packaging and for producing bioethanol. However, as of today, agri-food industrial applications remains significantly underexplored. Chemically, lignin is heterogeneous, bio-polymeric, polyphenolic compound, which is present naturally in plants, providing mechanical strength and rigidity. Reports are available wherein purified lignin is established to possess therapeutic values; and are rich in antioxidant, anti-microbial, anti-carcinogenic, antidiabetic properties, etc. This chapter is divided into four sub-categories focusing on various technological aspects related to isolation and characterization of lignin; established uses of lignin; proved bioactivities and therapeutic potentials of lignin, and finally on identifying the existing research gaps followed by future recommendations for potential use from agri-food industrial wastes.
Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts
(MDPI, 2019) Farkas, Csilla; Rezessy-Szabó, Judit M.; Gupta, Vijai Kumar; Bujna, Bujna; Pham, M. Pham; Pásztor-Huszár, Klára; Friedrich, László; Bhat, Rajeev; Thakur, Vijay Kumar; Nguyen, Quang D.; ERA Chair-VALORTECH. Estonian University of Life Sciences
Eight yeast strains of Lachancea thermotolerans, Kluyveromyces marxianus, and Kluyveromyces waltii have been tested for their ability to ferment lactose into ethanol in mashes containing 10% (w/v) cheese whey powder (CWP). The K. marxianus NCAIM Y00963 achieved 3.5% (v/v) ethanol concentration at 96–120 h of fermentation. The ethanol production by the selected lactose-positive strains and the well-known ethanologenic Saccharomyces cerevisiae (Levuline Fb) in mixed culture was also investigated at different CWP concentrations and inoculation techniques in batch mode. The mixed culture in an equal ratio (1:1) of cell counts of K. marxianus and S. serevisiae showed an increase in lactose conversion rate. The two yeast strains in a ratio of 3:1 (three-quarters of K. marxianus and a quarter of S. cerevisiae in a total of 4.5 × 1010 cells) resulted in 72.33% efficiency of lactose bioconversion and 7.6% (v/v) ethanol production at 17.5% (w/v) of CWP concentration. In the repeated inoculation process, with the addition of three-quarter part of 3:1 ratio of mixed culture (3.3 × 1010 cells of K. marxianus) into 150 mL CWP mash at initiation and the rest quarter part (1.2 × 1010 cells of S. cerevisiae) at 24 h, 8.86% (v/v) ethanol content with 87.5% efficiency of lactose conversion was reached. Both the ethanol concentration and efficiency of bioconversion were increased to 10.34% (v/v) and 92%, respectively, by combination with fed-batch fermentation technology. Our results can serve a very good basis for the development of industrial technology for the utilization of cheese whey.
Bio-Based Formulations for Sustainable Applications in Agri-Food-Pharma
(MDPI, 2021) Sharma, Minaxi; Bhat, Rajeev; Usmani, Zeba; McClements, David Julian; Shukla, Pratyoosh; Raghavendra, Vinay B.; Gupta, Vijai Kumar; Food (By-) Products Valorisation Technologies (VALORTECH) ERA Chair. Estonian University of Life Sciences
Currently, there is a strong enduring interest towards obtaining high-value, sustainable bio-based bioactive compounds from natural resources, as there is great demand for these compounds in various market sectors such as agriculture, food, pharma, cosmeceuticals, and others. This demand has encouraged researchers to isolate, identify and characterize novel natural bioactive compounds with potential therapeutic and commercial values with industrial importance [1]. These bioactive compounds are generally secondary metabolites (synthesized via plant biosynthetic pathways) and include polyphenols, carotenoids, flavonoids, sterols, dietary fiber, essential vitamins, coenzyme Q, phytosterols, glucosinolates and others with potential beneficial roles as nutraceuticals, surfactants and bio-stimulants. Understanding the molecular characteristics, physicochemical properties, biological activity, and stability of these bioactives under different conditions is vital for their commercial exploitation. The efficacy of these bioactives can often be improved by encapsulating them in nanobased-formulations designed for application in the agriculture, food, pharmaceutical industries. These delivery systems can be designed to increase the dispersibility, stability, bioavailability, and bioactivity imparted by the bioactives. Moreover, they may be useful for minimizing undesirable side-effects, facilitating targeted delivery to certain cells, and enhancing the shelf life of food products. The bioactive molecules are partly or wholly derived from resources of biological origin mainly those of plants, animal and microbial resources (e.g., biomass/feed stock from agri-food sector, food wastes and by-products, algae, marine organisms, etc.). These molecules have recently emerged on the global market as a highly reliable environmentally friendly alternative to chemically synthesized compounds. The natural bioactive compounds provide additional benefits to health and overall wellbeing beyond basic nutrition. For instance, bioactive compounds have been well established for their antioxidant, antimicrobial, antiviral, anticancer, anti-hypertensive and other biological activities under in vitro and in vivo conditions. The isolation, purification and safety efficacy of these compounds obtained from natural resources is a vital criterion that needs to be considered.
Bioactive compounds of plum mango (Bouea macrophylla Griffith)
(Springer, Cham, 2020) Rajan, Nithiya Shanmuga; Bhat, Rajeev; ERA-Chair in Valortech. Estonian University of Life Sciences
The fruit of Bouea macrophylla referred as Plum mango or Gandaria is a popular seasonal fruit, which is widely consumed in the Malay subcontinent. There is ample of traditional knowledge available among the locals on the use of leaves, bark, fruits and seeds of this plant. However, very limited research information and scientific report is available on their composition, phytochemicals or on the bioactive compounds. In the present chapter, we have aimed towards comprehensively providing information on nutritional value, functional qualities, health promoting bioactive compounds and volatile constituents of this underutilized fruit.
Bioactive Compounds of Rambutan (Nephelium lappaceum L.)
(Springer, Cham, 2020) Bhat, Rajeev; ERA Chair for Food (By-) Products Valorisation Technologies. Estonian University of Life Science
Rambutan, a widely popular tropical fruit encompasses rich amount of bioactive compounds. All parts of this plant (leaves, bark, root, fruits, fruit skin, pulp and seeds) finds traditional usage, and are linked with high therapeutic values. Rambutan fruits parts like that of peel, pulp and seeds have been scientifically investigated in-depth and is reported to encompass high amounts of bioactive compounds (such as polyphenol, flavonoid, alkaloid, essential mineral, dietary fiber). These compounds contribute towards antioxidant, antimicrobial, anticancer, antidiabetic and anti-obesity activities. However, literature pertaining towards potential industrial applications (food, cosmetics, pharmaceutical) of rambutan fruits are limited. In the present chapter, it is intended to document some of the interesting research themes published on rambutan fruits, and identify the existing gaps to open up arena for future research work.
Bioactives from agri-food wastes: present insights and future challenges
(MDPI, 2020) Ben-Othman, Sana; Jõudu, Ivi; Bhat, Rajeev; ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH). Estonian University of Life Sciences; Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences. Estonian University of Life Science
Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted.
Bovine colostrum casein: Post-partum dynamics of micelle size, content, and associated traits
(Elsevier, 2024) Sats, Andres; Kaart, Tanel; Jõudu, Ivi
In milk, casein exists in the form of colloidal casein micelles (CM), which are crucial for various biological functions such as neonatal nutrition, calcium phosphate control, and amyloid fibril suppression. However, bovine colostrum casein has received less attention despite its importance. The objective of this study was to investigate the size of colostrum CM and their relationship with compositional traits during four post-partum milkings. A total of 184 samples (collected at 12 ± 1 h intervals) were obtained from 46 cows over four sequential milkings. The results demonstrated a significant decrease in CM size of colostrum from 227.2 nm to 201.9 nm over the four post-partum milkings. Fat, protein, casein content, and Brix values also declined across milkings and showed a positive correlation with CM size, although the relationships were nonlinear. Understanding CM size can be valuable for decision-making regarding colostrum and transition milk processing due to its significant role.
Bovine colostrum whey: Postpartum changes of particle size distribution and immunoglobulin G concentration at different filtration pore sizes
(2020) Sats, A.; Kaart, T.; Poikalainen, V.; Aare, A.; Lepasalu, L.; Andreson, H.; Jõudu, I.; Chair of Food Science and Technology. Estonian University of Life Sciences; Animal Breeding and Biotechnology. Estonian University of Life Sciences; Food (By-)Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH)
Bovine colostrum, as vital as it is for calves, is also a valuable source of functional components with rich health benefits for humans. Bovine colostrum whey consists of a large number of bioactive proteins and peptides. The most abundant of these is IgG. Particle size distribution (PSD) is an important feature of many of the processes in the dairy food industries. Despite this, scientific literature on PSD of colostrum whey is scarce. The goal of this research was to describe bovine colostrum whey PSD with an emphasis on postpartum milking time, filtration (pore size 450, 100, and 20 nm), IgG concentration, and lactation number. For this purpose, 4 postpartum milking colostrum samples were sequentially milked from 46 Holstein cows at 12 ± 1 h intervals. Colostrum whey was prepared by renneting and diluted (1:200) for PSD analyses by a Malvern Zetasizer Nano ZS (Malvern Instruments Ltd., Malvern, UK). Immunoglobulin G concentration of these diluted colostrum whey samples were analyzed by an Octet K2 (Molecular Devices LLC, San Jose, CA) system. Linear mixed model analysis revealed significant effects of filter pore size, postpartum milking, and lactation on colostrum whey IgG concentrations. The percentage of particles in the size interval 5 to 15 nm (the hydrodynamic diameter of IgG is around 10 nm) had an intermediate positive correlation (r = 0.50) with IgG concentration. Furthermore, we showed that PSD was associated with IgG concentration, postpartum milking time, and lactation number. The PSD measurement results showed the mean hydrodynamic diameter of 100 nm pore size filtered colostrum whey to be around 10 nm. This, with the IgG concentration results, suggests that even though the size of IgG is around 10 nm, a 100 nm pore size is adequate for membrane-involved IgG separations. In terms of energy efficiency of the filtration process, the use of a larger filter pore size can make a remarkable difference, for example, in pressurizing and cooling costs. Our work contributes to the development of sustainable and widely available colostrum-derived food and feed supplements.
Bovine colostrum: Postpartum changes in fat globule size distribution and fatty acid profile
(Elsevier, 2022) Sats, Andres; Yurchenko, Sergei; Kaart, Tanel; Tatar, Vilma; Lutter, Liis; Jõudu, Ivi
Although “zero waste” valorization concepts are gaining increasing attention, colostrum, a byproduct of milk production, remains underused due to technological challenges. Information about the fat fraction and the size of fat globules is needed to address these challenges, but such information is currently lacking. This study aimed to fill this gap in the knowledge by measuring the size distribution of bovine colostrum fat globules (CFG) and analyzing its relationships with postpartum milkings, parity, and fatty acids (FA) profile. Four sequential postpartum colostrum samples were collected from 44 cows and analyzed for the abovementioned parameters. The results indicated that CFG size increases almost twice during postpartum milkings (from ~5 to ~10 μm), whereas lactation has little, if any, effect on CFG size. The FA profile analyses showed that the content of most FA in the fourth postpartum milking was different from the previous milkings. The correlation analyses between CFG size and FA profile also demonstrated that the fourth milking was clearly distinguishable from the first 3 postpartum milkings. For example, the saturated FA content from the first 3 milkings had a positive correlation with smaller CFG (and a negative correlation with larger CFG), whereas the fourth milking demonstrated no correlations. Based on these CFG size and FA profile analyses, the results of this study suggest that the first 3 postpartum milkings can be considered as colostrum, whereas the fourth milking represents transition milk. Information about CFG size distribution enables modification of the FA profile of colostrum products and the ability to create better valorization technologies for colostrum-based food and feed supplements.
Compositional evaluation of hot-pressed rapeseed cake for the purpose of bioplastic production
(2021) Jõgi, Katrin; Malenica, Dunja; Jõudu, Ivi; Bhat, Rajeev; Chair of Food Science and Technology. Institute of Veterinary Medicine and Animal Sciences. Estonian University of Life Science; ERA-Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH). Estonian University of Life Sciences
Rapeseed is widely cultivated for biodiesel or food-grade oil production. As the oil production process generates huge amounts of wastes and by-products (e.g. oil press cake and meal) that have relatively high crude protein content, valorisation as input material for protein-based bioplastics has a lot of potential. There is a limited number of studies undertaken on using rapeseed cake directly (without prior protein extraction) for biomaterial production, but the initial results have been very promising. As rape and turnip rapeseeds are also some of the most harvested crops in Estonia, the rapeseed oil press cake as a by-product is also available from local food-grade rapeseed oil production. In this regard, we investigated locally available rapeseed oil press cake for chemical composition and explored suitability for bioplastic production. The results indicate suitability for direct biomaterial production, meaning properties for biomaterial formation could be further explored.
Dietary fiber from underutilized plant resources—a positive approach for valorization of fruit and vegetable wastes
(MDPI, 2020) Hussain, Shehzad; Jõudu, Ivi; Bhat, Rajeev; ERA Chair for Food(By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life Sciences; Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences. Estonian University of Life Science
Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them effciently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their effcient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.
The effect of plant origin ingredients on the quality characteristics and chemical profile of meat products : doctoral dissertation : natural sciences, chemistry (N 003)
(Kaunas University of Technology, 2024) Kerner, Kristi; Rimantas, Petras; Jõudu, Ivi; Kaunas University of Technology
This doctoral dissertation was prepared at Kaunas University of Technology, Faculty of Chemical Technology, Department of Food Science and Technology and at Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology during the period of 2018–2023. The studies were financed by the European Union’s Horizon 2020 research and innovation programme project ERA Chair for Food (By-) Products Valorisation Technologies of Estonian University of Life Sciences – VALORTECH (grant agreement No. 810630).
Emerging issues and challenges in agri-food supply chain
(Academic Press/Elsevier, 2019) Bhat, Rajeev; Jõudu, Ivi; ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH). Estonian University of Life Sciences
Globalization and free trade policies coupled with consumers’ demand for safe and high quality foods have created pressure on various stakeholders (key players) attached within the agri-food supply chain. Influence, contributions and the role of socio-economic and environmental factors are huge to achieve a successful flow of supply chain. Globally, various techniques and conceptual models have been proposed to render agri-food supply chain to be effective and profitable. However, still there are several gaps and emerging challenges in the supply chain to achieve a fruitful sustainable food production. In this chapter, an attempt has been made to identify and highlight the present world scenario and challenges encountered along agri-food supply chain and future prospects.
Engineered Microbes for Pigment Production Using Waste Biomass
(Bentham Science Publishers, 2020) Usmani, Zeba; Sharma, Minaxi; Sudheer, Surya; Gupta, Vijai K.; Bhat, Rajeev; ERA Chair for Food (By-) Products Valorization Technologies-VALORTECH. Estonian University of Life Sciences
Agri-food waste biomass is the most abundant organic waste and has high valorisation potential for sustainable bioproducts development. These wastes are not only recyclable in nature but are also rich sources of bioactive carbohydrates, peptides, pigments, polyphenols, vitamins, natural antioxidants, etc. Bioconversion of agri-food waste to value-added products is very important towards zero waste and circular economy concepts. To reduce the environmental burden, food researchers are seeking strategies to utilize this waste for microbial pigments production and further biotechnological exploitation in functional foods or value-added products. Microbes are valuable sources for a range of bioactive molecules, including microbial pigments production through fermentation and/or utilisation of waste. Here, we have reviewed some of the recent advancements made in important bioengineering technologies to develop engineered microbial systems for enhanced pigments production using agrifood wastes biomass/by-products as substrates in a sustainable way.
ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH)
(2019) Jõudu, Ivi; Pääso, Piia; Bhat, Rajeev
To realise the full potential of the Estonian University of Life Sciences (EULS) in the development of advanced zero waste/maximum utilisation and valorisation technologies related to the food value chain (avalorisationnd adjacent value chains using by-products and derivatives of plant and animal origin), the new ERA Chair for Food (By)Products Valorisation Technologies (VALORTECH), an inter-unit entity will be established that brings together know-how and technological base from both Institute of Agricultural and Environmental Sciences and Institute of Veterinary Medicine and Animal Sciences and has also linkages to EULS ´s other structural units.
Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics
(Elsevier, 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.
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.

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