Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics
Laen...
Kuupäev
2023
Kättesaadav alates
Autorid
Kerner, Kristi
Kazernavičiūtė, Rita
Jõudu, Ivi
Rocchetti, Gabriele
Lucini, Luigi
Tänavots, Alo
Hussain, Shehzad
Venskutonis, Petras Rimantas
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Elsevier
Abstrakt
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.
This study was supported by the European Union’s Horizon 2020 research and innovation program project ERA Chair for Food (By-) Products Valorisation Technologies of Estonian University of Life Sciences—VALORTECH (grant agreement No 810630). Gabriele Rocchetti acknowledges the project PON REACT EU DM 1062/21 (57-G-999-13) funded by the Ministero dell’Universit`a e della Ricerca (MUR).
This study was supported by the European Union’s Horizon 2020 research and innovation program project ERA Chair for Food (By-) Products Valorisation Technologies of Estonian University of Life Sciences—VALORTECH (grant agreement No 810630). Gabriele Rocchetti acknowledges the project PON REACT EU DM 1062/21 (57-G-999-13) funded by the Ministero dell’Universit`a e della Ricerca (MUR).
Kirjeldus
Märksõnad
Ribes nigrum L. seeds, pork meatballs, antioxidants, meat quality, metabolomics, articles