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dc.contributor.authorGutiérrez González, Víctor 
dc.contributor.authorGerardi, Gisela 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorJaime Moreno, Isabel 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorCavia Saiz, Mónica 
dc.date.accessioned2023-11-08T08:02:05Z
dc.date.available2023-11-08T08:02:05Z
dc.date.issued2022
dc.identifier.isbn978-84-18465-23-9, 84-18465-23-9
dc.identifier.urihttp://hdl.handle.net/10259/7954
dc.description.abstractIn 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.en
dc.description.sponsorshipThe authors thank the financial support of Ministry of Science, Innovation and Universities, Spanish State Research Agency and European Regional Development Fund (Project PGC2018-097113-B-I00)en
dc.format.mimetypeapplication/pdf
dc.language.isospaes
dc.publisherUniversidad de Burgos. Servicio de Publicaciones e Imagen Institucionales
dc.relation.ispartofVIII Jornadas de Doctorandos de la Universidad de Burgos, p. 17-28es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectWhite grape pomaceen
dc.subjectSeasoningen
dc.subjectModified atmosphereen
dc.subjectVacuumen
dc.subjectAntioxidant activityen
dc.subjectPhenolic profileen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherBioquímicaes
dc.subject.otherBiochemistryen
dc.titleEffect of storage conditions on meat seasoning phenolic profile and antioxidanten
dc.typeinfo:eu-repo/semantics/conferenceObjectes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.36443/9788418465239es
dc.identifier.doihttps://doi.org/10.36443/9788418465239
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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