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Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics

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dc.contributor.authorKerner, Kristi
dc.contributor.authorKazernavičiūtė, Rita
dc.contributor.authorJõudu, Ivi
dc.contributor.authorRocchetti, Gabriele
dc.contributor.authorLucini, Luigi
dc.contributor.authorTänavots, Alo
dc.contributor.authorHussain, Shehzad
dc.contributor.authorVenskutonis, Petras Rimantas
dc.date.accessioned2023-11-17T07:13:33Z
dc.date.available2023-11-17T07:13:33Z
dc.date.issued2023
dc.description.abstractBlackcurrants 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.eng
dc.description.abstractThis 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).eng
dc.description.sponsorshipThis 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).eng
dc.identifier.issn0309-1740
dc.identifier.publicationMeat Science 200 (2023) 109160eng
dc.identifier.urihttp://hdl.handle.net/10492/8717
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2023.109160
dc.publisherElsevier
dc.rightsAttribution 4.0 International (CC BY 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights© 2023 The Authors.eng
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/eng
dc.subjectRibes nigrum L. seedslat
dc.subjectpork meatballseng
dc.subjectantioxidantseng
dc.subjectmeat qualityeng
dc.subjectmetabolomicseng
dc.subjectarticleseng
dc.titleEvaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomicseng
dc.typeinfo:eu-repo/semantics/articleeng

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