Food and Fermentation Industries >

2021 , Vol. 47 >Issue 14: 168 - 175

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026064

Extraction of polyphenols from melon peels and its effect on beef preservation

  • LIN Juan ,
  • HAN Ling ,
  • CHEN Haoyu ,
  • YU Qunli ,
  • LI Weizheng ,
  • ZHU Yueming ,
  • ZHANG Wei ,
  • HAN Mingshan
Expand
  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070,China)
    2(Zhangye City Million Grass Livestock Industry Technology Development Company, Zhangye 734000,China)
    3(Gansu Kangmei Modern Agriculture and Animal Husbandry Industry Group Co.Ltd., Linxia 731500,China)
    4(Inner Mongolia Horqin Cow Industry Co.Ltd., Tongliao 028000,China)

Received date: 2020-11-02

  Revised date: 2020-12-17

  Online published: 2021-08-20

Fold

Abstract

This paper aims to explore the optimal extraction technology of melon skin polyphenols and their effect on the preservation of beef during storage. Melon peels were used as raw materials to extract melon skin polyphenols with the assistant of ultrasonic. Different concentrations of melon peel polyphenols (10、20 and 25 g/L) were used to keep beef fresh, the pH、color、total volatile basic nitrogen (TVB-N)、thiobarbituric acid reactant substances (TBARS) of meat samples were measured and the sensory evaluation were also been explored during storage. The results showed that the optimal conditions for extraction of polyphenols from muskmelon peels were as follows: Ethanol volume fraction 61%, liquid to material ratio 21∶1 (mL∶g) and with ultrasonic for 60 min at 40 ℃. The pH and color of meat samples were significantly improved by adding melon skin polyphenols during storage (P<0.05). Moreover, TBARS, the beef treated with polyphenols, was less than 1.0 on the 9th day and 14.30% lower TVB-N the control group on the 9th day. In addition, the sensory evaluation was higher than that of the control group which indicating that melon peel polyphenols treatment had better preservation effect on beef storage.

Key words： smelon peel; polyphenols; ultrasonic assistance; beef; keep fresh

Cite this article

LIN Juan , HAN Ling , CHEN Haoyu , YU Qunli , LI Weizheng , ZHU Yueming , ZHANG Wei , HAN Mingshan . Extraction of polyphenols from melon peels and its effect on beef preservation[J]. Food and Fermentation Industries, 2021 , 47(14) : 168 -175 . DOI: 10.13995/j.cnki.11-1802/ts.026064

References

[1] 孙天利, 张秀梅, 张平, 等.冰温结合真空包装处理对牛肉组织结构变化的影响[J].食品科学, 2013, 34(22):327-331.
SUN T L, ZHANG X M, ZHANG P, et al.Effect of controlled freezing point storage combined with vacuum packaging on texture and histologic structure of beef[J].Food Science, 2013, 34(22):327-331.
[2] 杨斌, 曹银娟, 余群力, 等.纳米银酯化淀粉膜对牛肉保鲜的影响[J].食品科学, 2019, 40(23):199-205.
YANG B, CAO Y J, YU Q L, et al.Application of nanosilver esterified starch film in beef preservation[J].Food Science, 2019, 40(23):199-205.
[3] FALOWO A B, FAYEMI P O, MUCHENJE V.Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products:A review[J].Food Research International, 2014, 64:171-181.
[4] 张典, 陈金玉, 张坤生, 等.香蕉皮多酚的提取及其对肉丸贮藏品质的影响[J].食品研究与开发, 2019, 40(3):23-30;111.
ZHANG D, CHEN J Y, ZHANG K S, et al.Extraction of polyphenol from banana (Musa nana Lour.) peels and its effect on storage quality of meat balls[J].Food Research and Development, 2019, 40(3):23-30;111.
[5] AHMED M, PICKOVA J, AHMAD T, et al.Oxidation of lipids in foods[J].Sarhad Journal of Agriculture, 2016, 32(3):230-238.
[6] LUND M N, HEINONEN M, BARON C P, et al.Protein oxidationin muscle foods:A review[J].Molecular Nutrition & Food Research, 2011, 55(1):83-95.
[7] SHAH M A, BOSCO S J D, Mir S A.Plant extracts as natural antioxidants in meat and meat products[J].Meat Science, 2014, 98(1):21-33.
[8] 郑红梅, 王少英, 史新娥.植物多酚的抗氧化作用及其改善肉质的机制[J].动物营养学报, 2020, 32(5):2 037-2 045.
ZHENG H M, WANG S Y, SHI X E.Antioxidant effect of plant polyphenols and its mechanism of improving meat quality[J].Journal of Animal Nutrition,2020, 32(5):2 037-2 045.
[9] 何强, 董静雯.果蔬中的多酚及其功能特性[J].西华大学学报(自然科学版), 2019, 38(4):37-44.
HE Q, DONG J W.Polyphenols in fruits and vegetables and its function[J].Journal of Xihua University (Natural Science Edition), 2019, 38(4):37-44.
[10] 孙达旺. 植物单宁化学[M].北京:中国林业出版社, 1992.
SUN D W.Plant Tannin Chemistry[M].Beijing:China Forestry Press,1992.
[11] SAMAD N B, DEBNATH T, JIN H L, et al.Antioxidant activity of benincasa hispida seeds[J].Journal of Food Biochemistry, 2013, 37(4):388-395.
[12] BREWER M S.Natural antioxidants:Sources, compounds, mechanisms of action, and potential applications[J].Comprehensive Reviews in Food Science and Food Safety, 2011, 10:221-247.
[13] 古娜斯·叶尔肯, 魏征.新疆地区栽培5种甜瓜营养成分比较分析[J].食品研究与开发, 2019, 40(6):115-119;125.
YEERKEN G, WEI Z.Comparison analysis of nutritional ingredients in five different melon varieties in Xinjiang[J].Food Research and Development, 2019, 40(6):115-119;125.
[14] 黄倩, 杭吟溪, 刘中华, 等.北京地区不同品种甜瓜营养品质分析[J].北京农学院学报, 2018, 33(3):40-43.
HUANG Q, HANG Y X, LIU Z H, et al.Analysis of nutritional quality of different varieties muskmelon[J].Journal of Beijing Agricultural College, 2018, 33(3):40-43.
[15] 张宁, 曹明浩, 冶鹏辉, 等.石榴皮多酚提取方法、活性及其应用研究进展[J].现代食品, 2020(20):41-45;55.
ZHANG N, CAO M H, YE P H, et al.Research progress on extraction method, activity and application of pomegranate peel polyphenols[J].Modern Food, 2020(20):41-45;55.
[16] BOTH S, CHEMAT F, STRUBE J.Extraction of polyphenols from black tea-conventional and ultrasound-assisted extraction[J].Ultrasonics Sonochemistry, 2014, 21(3):1 030-1 034.
[17] 孔方南, 李文砚, 韦优, 等.刺果番荔枝叶多酚提取工艺优化及其体外抗氧化活性[J].食品工业科技, 2020, 41(20):162-168.
KONG F N, LI W X, WEI Y, et al.Optimization of extraction process of polyphenols from Annona squamosal leaves and its antioxidant activity in vitro[J].Food Industry Technology, 2020, 41(20):162-168.
[18] 中华人民共和国国家卫生和计划生育委员会. GB 5009.228—2016食品安全国家标准 食品中挥发性盐基氮的测定[S].北京:中国标准出版社, 2016.
National Health and Family Planning Commission of the People's Republic of China.GB 5009.228—2016 National standards for food safety Determination of volatile base nitrogen in food[S].Beijing:China Standard Press, 2016.
[19] 中华人民共和国家卫生和计划生育委员会. GB 5009.181—2016 食品安全国家标准 食品中丙二醛的测定[S].北京:中国标准出版社, 2016.
National Health and Family Planning Commission of the People's Republic of China.GB 5009.181—2016 National standards for food safety Determination of malondialdehyde in food[S].Beijing:China Standard Press, 2016.
[20] 郝瑞, 余群力, 陈颢予, 等.复配天然保鲜剂结合冰温保鲜对牛肉保鲜效果的研究[J].食品与发酵工业, 2020, 46(16):177-182.
HAO R, YU Q L, CHEN H Y, et al.Effect of the combination of natural preservative and ice-temperature on the preservation of beef[J].Food and Fermentation Industries, 2020, 46(16):177-182.
[21] 张国强, 郭晓东, 薛文华, 等.西藏野生卷叶黄精多酚的提取及其抗氧化活性分析[J].食品科学, 2017, 38(6):236-241.
ZHANG G Q, GUO X D, XUE W H, et al.Extraction and antioxidant activity of polyphenols from tibetan wild polygonatum cirrhifolium[J].Food Science, 2017, 38(6):236-241.
[22] 汪洪涛, 薛珂.罗汉果花总多酚的提取工艺优化[J].粮食与油脂, 2020, 33(8):77-80.
WANG H T, XUE K.Optimization of extraction process of total polyphenols from Siraitia grosvenorii flower[J].Grains and Fats, 2020, 33(8):77-80.
[23] MANCINI R A, RAMANATHAN R.Effects of postmortem storage time on color and mitochondria in beef[J].Meat Science, 2014, 98(1):65-70.
[24] 李婕, 罗天林, 师希雄, 等.牦牛肉宰后成熟过程中热休克蛋白27表达量与食用品质的相关性分析[J].食品科学, 2016, 37(9):18-22.
LI J, LUO T L, SHI X X, et al.Correlation analysis between heat shock protein 27 expression and eating quality during postmortem aging of yak meat[J].Food Science, 2016, 37(9):18-22.
[25] WULF D M, WISE J W.Measuring muscle color on beef carcasses using the L* a* b* color space[J].Journal of Animal Science, 1999, 77(9):2 418-2 427.
[26] LEOPOLDINI M, MARINO T, RUSSO N, et al.Antioxidant properties of phenolic compounds:H-atom versus electron transfer mechanism[J].The Journal of Physical Chemistry A, 2004, 108(22):4 916-4 922.
[27] 肖轲, 李高阳, 尚雪波, 等.辣椒籽提取物对冷却肉的抗氧化性及保鲜效果[J].中国食品学报, 2020, 20(6):202-208.
XIAO K, LI G Y, SHANG X B, et al.The antioxidant and preservation effect of chilli seed extract on chilled meat[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(6):202-208.
[28] JOUKI M, YAZDI F T, MORTAZAVI S A, et al.Quince seed mucilage films incorporated with oregano essential oil:Physical, thermal, barrier, antioxidant and antibacterial properties[J].Food Hydrocolloids, 2014, 36(2):9-19.
[29] KEOKAMNERD T, ACTON J C, HAN I Y, et al.Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere[J].Poultry Science, 2008, 87(1):170-179.
[30] 杨新磊. 紫外处理与两种天然保鲜剂对冷却猪肉品质的影响研究[D].杨凌:西北农林科技大学, 2013.
YANG X L.Study on quality of chilled pork meat with UV-C treatment and two kind of natural preservative[D].Yangling:Northwest A&F University, 2013.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.