2026-06-09T20:41:33Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/79542023-11-23T12:21:05Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4825col_10259_7955
Repositorio Institucional de la Universidad de Burgos
author
Gutiérrez González, Víctor
author
Gerardi, Gisela
author
Muñiz Rodríguez, Pilar
author
Rivero Pérez, Maria Dolores
author
Jaime Moreno, Isabel
author
González San José, Mª Luisa
author
Cavia Saiz, Mónica
2023-11-08T08:02:05Z
2023-11-08T08:02:05Z
2022
978-84-18465-23-9, 84-18465-23-9
http://hdl.handle.net/10259/7954
https://doi.org/10.36443/9788418465239
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.
spa
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
White grape pomace
Seasoning
Modified atmosphere
Vacuum
Antioxidant activity
Phenolic profile
Effect of storage conditions on meat seasoning phenolic profile and antioxidant
info:eu-repo/semantics/conferenceObject
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URL
https://riubu.ubu.es/bitstream/10259/7954/1/Gutierrez-VIIICongresoDoctorandos_2022.pdf
File
MD5
a28676a72c22281613216d1fe7f3cd52
2815941
application/pdf
Gutierrez-VIIICongresoDoctorandos_2022.pdf