Untargeted metabolomics and conventional quality characterization of rowanberry pomace ingredients in meatballs
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Kuupäev
2023
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Elsevier
Abstrakt
In this study, a rowanberry pomace defatted with supercritical CO2 (2%-AC), its ethanolic extract (1%-E) and
extraction residue (2%-R), were tested in meatball preparation. The meatballs with 1%-E demonstrated the
highest in vitro radical scavenging capacity. In the case of 1%-E the pH of meatballs was significantly lower
compared to the control sample (P = 0.0132) on the 5-day. The lowest cooking loss was achieved when the
meatballs contained mainly fibre-rich 2%-R. The UHPLC method detected 184 metabolites, including strong
antioxidants, such as chlorogenic acids, 3′,4′-methylenedioxy-5,7-dimethylepicatechin, hyperin, isoquercitrin.
The 1%-E was particularly effective against the development of unpleasant off-flavours caused by carbonyl
compounds. Consistently, the decrease in lipid oxidation, indicated by reduced 7-dodecenal and 2,4-heptadienal
contents, has been observed following the addition of rowanberry extract to meatballs. Metabolomics coupled
with conventional quality evaluations provided a deeper understanding of the potential utilization and valor-
isation of different rowanberry pomace extracts as meat ingredients.
This work is supported by Plantvalor Project “PlantValor–full-scale product development service in synergy with the traditional activities of Polli Horticultural Research Centre 2020–2023”, which has received funding from the European Regional Development Fund; and by ERA Chair in VALORTECH project, which has received funding from the European Union’s Horizon 2020 Research and Innovation Program under grant agreement No. 810630. In addition, funding was received from Mobilitas Pluss ERA-Chair support (Grant No. MOBEC006 ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences). The authors also acknowledge Estonian Ministry of Rural Affairs for the programmes “Collection, Conservation and Utilization of Plant Genetic Resources in 2021–2027”. 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 work is supported by Plantvalor Project “PlantValor–full-scale product development service in synergy with the traditional activities of Polli Horticultural Research Centre 2020–2023”, which has received funding from the European Regional Development Fund; and by ERA Chair in VALORTECH project, which has received funding from the European Union’s Horizon 2020 Research and Innovation Program under grant agreement No. 810630. In addition, funding was received from Mobilitas Pluss ERA-Chair support (Grant No. MOBEC006 ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences). The authors also acknowledge Estonian Ministry of Rural Affairs for the programmes “Collection, Conservation and Utilization of Plant Genetic Resources in 2021–2027”. 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
rowanberry pomace, food metabolomics, lipid oxidation, antioxidants, meat quality, articles