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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/7954

    Título
    Effect of storage conditions on meat seasoning phenolic profile and antioxidant
    Autor
    Gutiérrez González, VíctorAutoridad UBU Orcid
    Gerardi, GiselaAutoridad UBU Orcid
    Muñiz Rodríguez, PilarAutoridad UBU Orcid
    Rivero Pérez, Maria DoloresAutoridad UBU Orcid
    Jaime Moreno, IsabelAutoridad UBU Orcid
    González San José, Mª LuisaAutoridad UBU Orcid
    Cavia Saiz, MónicaAutoridad UBU Orcid
    Publicado en
    VIII Jornadas de Doctorandos de la Universidad de Burgos, p. 17-28
    Editorial
    Universidad de Burgos. Servicio de Publicaciones e Imagen Institucional
    Fecha de publicación
    2022
    ISBN
    978-84-18465-23-9, 84-18465-23-9
    DOI
    https://doi.org/10.36443/9788418465239
    Résumé
    In recent years, consumers interest for food with great nutritional value and potential health effects, known as functional food, has grown. The food industry has adapted to these demands increasing the nutritional value of its products and replacing artificial additives for natural extracts. This natural additives, like white pomaces, have a high polyphenol content and antioxidant activity which, aside from increasing food shelf life, are bioaccesible and have healthy properties. In previous studies, was observed that white wine pomace used as chicken breast seasoning during different storage conditions increased shelf life of meat. The aim of this study was to evaluate if the white-wine pomace used as meat seasoning and stored under different conditions maintains healthy properties. The chicken breast meat was seasoned with 3% of white-wine pomace and 2% of salt. The influence of different conditions of storage, vacuum and modified atmosphere during 7 and 15 days, on seasoning health properties were studied. Phenolic profile and antioxidant capacity of seasoning was evaluated by HPLC-MS and ABTS respectively. Cytotoxicity and effect on biomarkers of lipid and protein oxidation (MDA and carbonyl group) of the bioaccesible fraction of seasonings were evaluate on Caco-2 cells. The storage conditions changed the stored seasoning phenolic profiles, resulting in a decrease in the number of flavonoids compounds compared with control sample. Stored seasonings significantly increased their antioxidant capacity with respect to control. No cytotoxicity of the bioaccesible fractions at different concentrations obtained by gastrointestinal digestion of the seasonings were observed. The MDA and carbonyl groups values of Caco-2 cells treated with bioaccesibles fractions of the stored samples of seasoning did not change with respect to control. These results indicate that the stored condition applied to seasoning did not showed toxicity and did not increased the cell damage evaluated as lipid and protein oxidation.
    Palabras clave
    White grape pomace
    Seasoning
    Modified atmosphere
    Vacuum
    Antioxidant activity
    Phenolic profile
    Materia
    Alimentos
    Food
    Bioquímica
    Biochemistry
    URI
    http://hdl.handle.net/10259/7954
    Versión del editor
    https://doi.org/10.36443/9788418465239
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    Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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    Fichier(s) constituant ce document
    Nombre:
    Gutierrez-VIIICongresoDoctorandos_2022.pdf
    Tamaño:
    2.685Mo
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