The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach
The impact of duckweed extracts (DEs) on the shelf-life of packaged beef burgers was evaluated through classical assays and untargeted metabolomics. Beef burgers were formulated with an antioxidants-free control (CON), 1 g/kg sodium ascorbate (ASC), and increasing levels of a DEs, namely 1 (DE1), 5...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300456X |
| _version_ | 1797383688779988992 |
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| author | Gabriele Rocchetti Annalisa Rebecchi Leilei Zhang Michele Dallolio Daniele Del Buono Giorgio Freschi Lugi Lucini |
| author_facet | Gabriele Rocchetti Annalisa Rebecchi Leilei Zhang Michele Dallolio Daniele Del Buono Giorgio Freschi Lugi Lucini |
| author_sort | Gabriele Rocchetti |
| collection | DOAJ |
| description | The impact of duckweed extracts (DEs) on the shelf-life of packaged beef burgers was evaluated through classical assays and untargeted metabolomics. Beef burgers were formulated with an antioxidants-free control (CON), 1 g/kg sodium ascorbate (ASC), and increasing levels of a DEs, namely 1 (DE1), 5 (DE5), and 10 (DE10) g/kg, packaged under modified atmosphere and stored at 4 °C for 19 days. The DEs, abundant in phytochemicals, determined no issues with the hygienic status of the product. DEs modulated the redox status, being ineffective in preserving linolenic acid from peroxidation. However, the oxidation marker 2-nonenoic acid was down-accumulated in the DE10 sample following 19 days of storage, recording a lower glutathione:glutathione disulfide ratio. The accumulation of adipate semialdehyde revealed the inefficiency of DEs in coping with protein oxidation, while DEs prevented the accumulation of biogenic amines. Therefore, this work suggests a potential pro-oxidant role of the formulated DEs. |
| first_indexed | 2024-03-08T21:24:40Z |
| format | Article |
| id | doaj.art-e40c934924724fc88919237f668ac16d |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:24:40Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-e40c934924724fc88919237f668ac16d2023-12-21T07:36:58ZengElsevierFood Chemistry: X2590-15752023-12-0120101013The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approachGabriele Rocchetti0Annalisa Rebecchi1Leilei Zhang2Michele Dallolio3Daniele Del Buono4Giorgio Freschi5Lugi Lucini6Department of Animal Science, Food, and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Corresponding author.Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyDepartment for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyG.D. Food&Technology Sas, Castelluccio, MN 46014, ItalyDipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Degli Studi di Perugia, Borgo XX Giugno 74, 06121 Perugia, ItalyAgro Unit, Clever Bioscience Srl, Pavia, ItalyDepartment for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyThe impact of duckweed extracts (DEs) on the shelf-life of packaged beef burgers was evaluated through classical assays and untargeted metabolomics. Beef burgers were formulated with an antioxidants-free control (CON), 1 g/kg sodium ascorbate (ASC), and increasing levels of a DEs, namely 1 (DE1), 5 (DE5), and 10 (DE10) g/kg, packaged under modified atmosphere and stored at 4 °C for 19 days. The DEs, abundant in phytochemicals, determined no issues with the hygienic status of the product. DEs modulated the redox status, being ineffective in preserving linolenic acid from peroxidation. However, the oxidation marker 2-nonenoic acid was down-accumulated in the DE10 sample following 19 days of storage, recording a lower glutathione:glutathione disulfide ratio. The accumulation of adipate semialdehyde revealed the inefficiency of DEs in coping with protein oxidation, while DEs prevented the accumulation of biogenic amines. Therefore, this work suggests a potential pro-oxidant role of the formulated DEs.http://www.sciencedirect.com/science/article/pii/S259015752300456XPolyphenolsLipid oxidationGlucosinolatesNatural additivesFoodomicsMeat oxidation |
| spellingShingle | Gabriele Rocchetti Annalisa Rebecchi Leilei Zhang Michele Dallolio Daniele Del Buono Giorgio Freschi Lugi Lucini The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach Food Chemistry: X Polyphenols Lipid oxidation Glucosinolates Natural additives Foodomics Meat oxidation |
| title | The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach |
| title_full | The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach |
| title_fullStr | The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach |
| title_full_unstemmed | The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach |
| title_short | The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach |
| title_sort | effect of common duckweed lemna minor l extract on the shelf life of beef burgers stored in modified atmosphere packs a metabolomics approach |
| topic | Polyphenols Lipid oxidation Glucosinolates Natural additives Foodomics Meat oxidation |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300456X |
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