2019国際食品工業展

7月9日(火)-7月12日(金) 東京ビッグサイト・東1-8ホール 10:00-17:00

研究概要

Promotion of health benefits and quality of beef-burgers by Aloysia Citrodora

研究機関名

イェルディス工科大学 化学冶金工学部食品工学科 食品化学実験室(トルコ)

代表者

Dr. ABDULATEF AHHMED

本研究の主旨

Many studies from different countries showed that the prevalence of life style-related diseases is about 40-50% prevalence much higher than that in the developing countries. An increase of lifestyle-related diseases like obesity, cancer, cardiovascular failures have been caused by changes in the food system and eating habits of human beings. Lately, consumers understand and show tremendous interest in meat products that contain bioactive or functional components which will promote additional benefits to their health status. Many meat products lack quality improvements especially antioxidants profiles, because of their composition, and normally they are enriched by synthetic antioxidants and antimicrobials compounds which may be regarded to the several common diseases. As to make great efforts to develop the ordinary meat products into novel items, we aimed to value the changes occurred on the protein functions in fresh and stored beef-burgers in the light of medicinal herbs addition (Aloysia Citrodora). Precisely, the research objective was to determine in vitro the antioxidant capacity and antihypertensive activities of beef-burgers impregnated with Lemon Verbena powder (LV). LV powder is cheap, safe and highly considered as a medicinal herb and food ingredient, it is rich in antioxidant and flavoring compounds, thus it would be a potential alternative to the many of synthetic antioxidants employable in food commercial items.
LV has positively affected on concentrations of sarcoplasmic proteins in samples stored at -18oC /40days but the same protein type showed a reduction in the samples stored at 4oC/7 days. Using ABTS assay, data indicate that the addition of LV to meat has improved the antioxidant activity when compared to the value in baseline samples. Antihypertensive activity was slowed down by the addition of LV, this might be due to the polymerization occurred between proteins and LV constituents in which the active site of the bioactive peptides that would normally inhibit the angiotensin converting enzyme (ACE: the enzyme launches hypertension mechanism) was actually blocked by those components of LV. SDSPAGE images imply that meat proteins can easily polymerize with polyphenols of LV at both refrigeration and frozen temperatures.
In short the utilization of these LV with beef burger can be a good option for the consumer persistent demand for a natural safe alternative to the synthetic meat preservatives, as well as for nutraceutical substances that have many benefits on our health.

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