Control and n-3 PUFA enriched raw material was used to manufacture clean label and conventional salami; the former were added with a phytocomplex having iron chelating, DPPH, and FRAP activity, obtained from olive vegetation water, oregano, green tea and blueberry leaves, and with acerola powder. Salami were dried at 3 +/- 1 degrees C until an established decrease in the combined pH and aw values, while only the conventional ones underwent a standard process. In the cold dried salami pH changes, aw and weight decrease were delayed; the phytocomplex contributed to lower the pH, and to prevent lipid and protein oxidation, despite the n-3 PUFA enrichment and heme iron release due to nitrite removal. TBARS and protein carbonyls were the highest in the nitrite-added salami undergoing cold and standard drying, respectively. The oxidation marker MDA tended to increase in the simulated digests of salami n-3 PUFA enriched or subjected to cold drying.

Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA / Saccani, G.; Bergamaschi, M.; Schivazappa, C.; Cirlini, M.; Galaverna, G.; Virgili, R.. - In: FOOD CHEMISTRY. - ISSN 1873-7072. - 399:(2023), p. 133963. [10.1016/j.foodchem.2022.133963]

Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA

Saccani G.;Bergamaschi M.;Cirlini M.;Galaverna G.;
2023-01-01

Abstract

Control and n-3 PUFA enriched raw material was used to manufacture clean label and conventional salami; the former were added with a phytocomplex having iron chelating, DPPH, and FRAP activity, obtained from olive vegetation water, oregano, green tea and blueberry leaves, and with acerola powder. Salami were dried at 3 +/- 1 degrees C until an established decrease in the combined pH and aw values, while only the conventional ones underwent a standard process. In the cold dried salami pH changes, aw and weight decrease were delayed; the phytocomplex contributed to lower the pH, and to prevent lipid and protein oxidation, despite the n-3 PUFA enrichment and heme iron release due to nitrite removal. TBARS and protein carbonyls were the highest in the nitrite-added salami undergoing cold and standard drying, respectively. The oxidation marker MDA tended to increase in the simulated digests of salami n-3 PUFA enriched or subjected to cold drying.
Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA / Saccani, G.; Bergamaschi, M.; Schivazappa, C.; Cirlini, M.; Galaverna, G.; Virgili, R.. - In: FOOD CHEMISTRY. - ISSN 1873-7072. - 399:(2023), p. 133963. [10.1016/j.foodchem.2022.133963]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2931551
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