Phytochemical contents, antioxidant activity, and functional properties of encapsulated girgir (Eruca sativa), figl (Raphanus sativus), and cabbage (Brassica oleracea var. capitata) extracts
Main Article Content
Keywords
Encapsulation, antioxidant activity, functional properties, Phytochemical contents
Abstract
The leaves of Eruca sativa (commonly known as girgir), the roots of Raphanus sativus (figl), and Brassica oleracea var. capitata (cabbage) are rich in bioactive compounds such as carotenoids, alkaloids, phenolic acids, flavonoids, tannins, and essential vitamins (B3, B6, B9, and C), all of which contribute to their potent antioxidant and antimicrobial effects. This study evaluates the microbiological activity, quality attributes, and sensory properties—specifically color and texture—of fish burgers enriched with encapsulated extracts of E. sativa (Encaps-ES), R. sativus (Encaps-RS), and B. oleracea var. capitata (Encaps-BO), which were encapsulated in alginate beads. The fish burgers were refrigerated (4 ± 2°C) for 15 days. To assess the quality and stability, various physicochemical parameters, including pH, total volatile nitrogen (TVN), thiobarbituric acid (TBA), trimethylamine (TMA), water-holding capacity (WHC), and plasticity, were analyzed. The highest pH value of 5.75 was recorded for Encaps-BO, followed by Encaps-RS and Encaps-ES, with no significant differences (p > 0.05). In the control sample, TMA levels increased significantly from 1.35 ± 0.39 to 5.55 ± 0.20 mg/100g over the 15-day period. However, the encapsulated extracts, including Encaps-ES, Encaps-RS, and Encaps-BO, exhibited initial TMA values of 1.35, 1.40, and 1.55 mg/100g, respectively, which increased to 5.83, 5.55, and 4.15 mg/100g by day 15. Among the encapsulated extracts, Encaps-RS showed superior pH stability and WHC, while Encaps-BO exhibited better plasticity. Microbiological analysis revealed a reduction in the total aerobic plate count (APC) for Encaps-RS, Encaps-BO, and Encaps-ES, from initial levels of 3.55×103, 3.80×103, and 3.15×103 cfu/g to 2.12×103, 2.22×103, and 2.03×103 cfu/g, respectively, after 15 days. Encaps-BO samples maintained superior texture and color stability, followed by Encaps-RS and Encaps-ES. These results emphasize the potential of encapsulated plant extracts as effective natural antioxidants and antimicrobial agents, enhancing the preservation, quality, and sensory appeal of fish-based products. The findings support the application of these encapsulated extracts as a means of extending the shelf life and improving the safety of perishable meat products.
References
Aguirre, A., and Santagapita, P. 2016. Development of antioxidant-rich functional foods: Evaluation of phenolic compounds. J. Food Sci., and Tech. 65(3):115–124.
Aheto J.H., Huang X., Tian X., Ren Y., Bonah E., Alenyorege E.A., et al. 2019. Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat. J. Food Process Eng. 42(6):e13225. 10.1111/jfpe.13225
Ahmed M., Yadav R.S., and Sharma P. 2022. Role of natural antioxidants in food preservation: Encapsulation strategies and applications. Food Chem. 375:131673.
Ahmed, M., Younes, A., and Ibrahim, H. 2023. Kumquat phenolics and their hepatoprotective effects: A review of recent findings. J. Medic. Food. 26(1):45–56.
Al Jumayi H.A., Allam A.Y., El-Beltagy A.E.D., Algarni E.H., Mahmoud S.F., and El Halim Kandil, A.A. 2022. Bioactive compound, antioxidant, and radical scavenging activity of some plant aqueous extracts for enhancing shelf life of cold-stored rabbit meat. Antioxidants. 11(6):1056. 10.3390/antiox11061056
Alakhrash F., Anyanwu U., and Tahergorabi R. 2016. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran. LWT. 66:41–47. 10.1016/j.lwt.2015.10.015
Alexandre A.C.S., Albergaria F.C., Fernandes L.A.C., de Sousa Gomes M.E., and Pimenta C.J. 2022. Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat. LWT. 154:112679. 10.1016/j.lwt.2021.112679
Allam A.Y. 2023. Effect of addition loquat (eribotrya japonica) seed powder extract as a natural bioactive compound on the quality characteristics of goat meat nuggets during refrigerated storage–Part I. JFDS. 14(3):51–62. 10.21608/jfds.2023.192707.1099
Allam A.Y., Vadimovna D.N., and Kandil A.A. 2021a. Functional characteristics of bioactive phytochemicals in beta vulgaris l. Root and their application as encapsulated additives in meat products. Carpath. J. Food Sci. Technol. 13(4):173–191. 10.34302/crpjfst/2021.13.4.14
Allam A.Y.F., Vadimovna D.N., and Kandil A.A.E.H. 2021b. Carpath. J. Food Sci. Technol.
Aminzare M., Aliakbarlu J., and Tajik H. 2015. The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner-type sausage during refrigerated storage. Veterinary Research Forum. Faculty of Veterinary Medicine, Urmia University, Urmia, Iran. pp. 31.
Artimage, G.Y., and Berry, W.R. 1987. Statistical methods for agricultural research. Applied Statistics in Agriculture. 4(2):42–65.
Baldi S.C.V., Parisi G., Bonelli A., Balieiro J.C.C., Guimaraes J.L., and Viegas E.M.M. 2018. Effects of different stunning/slaughter methods on frozen fillets quality of cobia (Rachycentron canadum). Aquaculture, 486:107–113. 10.1016/j.aquaculture.2017.12.003
Bekhit A.E.D.A., Giteru S.G., Holman B.W., and Hopkins D.L. 2021. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. CRFSFS. 20(4):3620–3666. 10.1111/1541-4337.12764
Bondonno N.P., Bondonno C.P., Hodgson J.M., and Croft K.D. 2019. Flavonoids and cardiovascular health. Adv. Nutr. 10(5):596–608.
Borges A., Ferreira C., Saavedra M.J., and Simões, M. 2013. Antibacterial activity and mode of action of selected glucosinolates hydrolysis products against bacterial pathogens. JFST. 50(4):622–628.
Brahmachari, G., Sarkar, S., and Ghosh, A. 2020. Plant-derived phenolic compounds: Chemistry and bioactivity. Natural Product Communications. 15(3):1–15.
Brownlee, M., Luyckx, V., Mather, K., Grunberger, G., Bruemmer, D., & Kahn, C.R. 2006. Dietary fiber and its role in human health. J. Am. Diet. Assoc. 106(2):220–225. 10.1016/j.jada.2005.12.021
Cai L., 2014. The role of antimicrobial agents in food preservation. Food Control. 37:163–171.
Cai L., Wu X., Li X., Zhong K., Li Y., and Li J. 2014. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage. LWT. 59(1):122–129. 10.1016/j.lwt.2014.04.062
Capinera, J. 2020. Handbook of Vegetable Pests. Academic press, San Diego, CA.
Carbone, J.W., and Pasiakos, S.M. 2019. Dietary protein and muscle mass maintenance in aging adults. Nutrients. 11(4):1023.
Carroll C., Patterson M., Wood S., Booth A., Rick J., and Balain S. 2007. A conceptual framework for implementation fidelity. Implementation Science. 2(1):1–9. 10.1186/1748-5908-2-40
Chemists A.o.O.A. 2010. Official methods of analysis of AOAC International: Agricultural chemicals, contaminants, drugs, AOAC International Gaithersburg.
Cheynier V., Comte G., Davies K.M., Lattanzio V., and Martens S. 2018. Plant phenolics: Recent advances on their biosynthesis, genetics, and ecophysiology. PPB. 72(4):1–20. 10.1016/j.plaphy.2013.05.009
Curtis M.J., Bond R.A., Spina D., Ahluwalia A., Alexander S.P., Giembycz M.A., et al. 2015. Experimental design and analysis and their reporting: New guidance for publication in BJP. Br. J. Pharmacol. 172(14):3461. 10.1111/bph.12856
Darwesh B. 2017. Preparation of dried kofta formula from small size shrimp meat. Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 50(1):97–118. 10.21608/bnni.2017.6725
Das, A. 2021. Encapsulation of bioactive compounds in alginate for food preservation applications. Food Chem. 345:128735.
de Oliveira Ferreira A.M., et al. 2019. Texture deterioration in fish during frozen storage: Mechanisms and potential solutions. Food Res. Int. 120:657–665.
de Oliveira Ferreira, N.S., Rosset, M., Lima, G., Campelo, P.M.S., and de Macedo, R.E.F. 2019. Effect of freezing on the protein denaturation and texture of seafood products. Food Research International, 121:515–523. 10.1016/j.foodres.2019.02.046
de Oliveira Ferreira N.S., Rosset M., Lima G., Campelo P.M.S., and de Macedo R.E.F. 2019. Effect of adding Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers. LWT. 108:145–152. 10.1016/j.lwt.2019.03.041
Deledda A., Annunziata G., Tenore G.C., Palmas V., Manzin A., and Velluzzi F. 2021. Diet-derived antioxidants and their role in inflammation, obesity and gut microbiota modulation. Antioxidants. 10(5):708. 10.3390/antiox10050708
Ebert A.W. 2014. Potential of underutilized traditional vegetables and legume crops to contribute to food and nutritional security, income and more sustainable production systems. Sustainability. 6(1):319–335. 10.3390/su6010319
El-Dieb, S. 2023. Use of natural extracts for preserving proteinaceous foods. Food Pres. Res. 2023:33–47.
El-Nashi H.B., Fattah A.F.A.K.A., Rahman N.R.A., and Abd El-Razik M. 2015. Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage. Ann. Agric. Sci. 60(2):403–412. 10.1016/j.aoas.2015.10.002
Fahey J.W., Zalcmann A.T., and Talalay P. 2020. The chemical diversity and distribution of glucosinolates and isothiocyanates among plants. Phytochemistry. 56(1):5–51. 10.1016/S0031-9422(00)00316-2
Fallah F., Ebrahimnezhad Y., Maheri-Sis N., and Ghasemi-Sadabadi M. 2016. The effect of different levels of diet total volatile nitrogen on performance, carcass characteristics and meat total volatile nitrogen in broiler chickens. Arch. Anim. Breed. 59(2):191–199. 10.5194/aab-59-191-2016
FAO. 2021. Food systems and sustainable development: Harnessing biodiversity. FAO Annual Report, Rome.
Ganesan, A. 2019. Application of plant-derived compounds for nitrogen stabilization in seafood. Inno. Food Sci. Emer. Techno. 54:43–51.
Ganhão R., Estévez M., Armenteros M., and Morcuende D. 2013. Mediterranean berries as inhibitors of lipid oxidation in porcine burger patties subjected to cooking and chilled storage. J. Integr. Agric. 12(11):1982–1992. 10.1016/S2095-3119(13)60636-X
Ganhão R. 2013. Microbial and sensory quality of fish products during refrigerated storage. Food Cont. 32(1):51–58.
Ganhão, R., Mendes, R., and Castanheira, E.M. 2013. Effect of storage temperature on the sensory properties and shelf life of fish fillets. Food Res. Inter. 51(2):546–551. 10.1016/j.foodres.2013.01.046
Gao, F., Zhang, H., Xu, J., and Li, Z. 2017. Advances in the extraction and analysis of phenolic compounds. Trends in Analy. Chem. 91:36–48.
Gram L., and Huss H.H. 1996. Microbiological spoilage of fish and fish products. Int. J. Food Microbiol. 33(1):121–137. 10.1016/0168-1605(96)01134-8
Hachmeister K.A., and Fung D.Y. 1993. Tempeh: A mold-modified indigenous fermented food made from soybeans and/or cereal grains. Crit. Rev. Microbiol. 19(3):137–188. 10.3109/10408419309113527
Honikel K., and Hamm R. 1994. Measurement of water-holding capacity and juiciness. In: Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Springer, pp. 125–161. 10.1007/978-1-4615-2167-9_5
Huang Y.Z., Liu Y., Jin Z., Cheng Q., Qian M., Zhu B.W., et al. 2021. Sensory evaluation of fresh/frozen mackerel products: A review. CRFSFS. 20(4):3504–3530. 10.1111/1541-4337.12776
Hughes J. 2008. Just famine foods? What contributions can underutilized plants make to food security? International Symposium on Underutilized Plants for Food Security, Nutrition, Income and Sustainable Development 806. pp. 39–48. 10.17660/ActaHortic.2009.806.2
Immaculate J., and Jamila P. 2018. Quality characteristics including formaldehyde content in selected sea foods of Tuticorin, southeast coast of India. Int. Food Res. J. 25(1):1–18.
Jairath G., Sharma D., Dabur R., Singh P., and Bishnoi S. 2018. Standardization of corn starch as a fat replacer in buffalo calf meat sausages and its effect on the quality attributes. Indian J. Anim. Res. 52(10):1521–1525. 10.18805/ijar.B-3381
Jankowiak H., Cebulska A., and Bocian M. 2021. The relationship between acidification (pH) and meat quality traits of polish white breed pigs. EFRTFO. 247(11):2813–2820. 10.1007/s00217-021-03837-4
Javed M., Imran M., and Hussain S. 2021. Functional food applications of bioactive compounds from Raphanus sativus. J. Funct. Foods. 78:104386.
Kadous, A. 2008. Natural antioxidants in food preservation. Food Preservation Techniques. 3rd ed. 115–132. Cambridge: Academic Press.
Keyata E.O., Tola Y.B., Bultosa G., and Forsido S.F. 2021. Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L., and Hibiscus sabdariffa L. growing in Ethiopia. Heliyon. 7(1):e05939. 10.1016/j.heliyon.2021.e05939
Korzeniewska E., Filipkowska Z., Gotkowska-Płachta A., Janczukowicz W., Dixon B., and Czułowska M. 2009. Determination of emitted airborne microorganisms from a BIO-PAK wastewater treatment plant. Water research. 43(11):2841–2851. 10.1016/j.watres.2009.03.050
Kowalczewski, P., and Andreani, G. 2015. The impact of polyphenols on food stability and health benefits. Food Chem. 187:30–42.
Kramer L. 2013. High pressure processing of fish and protein denaturation, University of Stavanger, Norway.
Kumar G.P., and Khanum, F. 2012. Neuroprotective potential of phytochemicals. Phcog. Rev. 6(12):81. 10.4103/0973-7847.99898
Lawrie R., and Ledward D. 2006. Lawrie’s Meat Science. Abington, Cambridge: Woodhead Publishing Limited. 10.1533/9781845691615
Liao C. 2020. Use of natural preservatives in seafood products: A review. Food Cont. 112:107149.
Lim E.S. 2022. Influence of bacteriocin-producing Bacillus strains on quality characteristics of fermented soybean product with biogenic amine-forming lactic acid bacteria. Appl. Biol. Chem. 65(1):1–14. 10.1186/s13765-021-00664-9
Liu R.H. 2018. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. AJCN. 78(3):517–520. 10.1093/ajcn/78.3.517S
Lutz M., Hernández J., and Henríquez C. 2022. Anthocyanin and phenolic compounds stability in natural food matrices. Trends Food Sci. Technol. 79:97–104.
Mahdavi-Roshan M., Gheibi S., and Pourfarzad A. 2022. Effect of propolis extract as a natural preservative on quality and shelf life of marinated chicken breast (chicken Kebab). LWT. 155. 112942. 10.1016/j.lwt.2021.112942
Marius L.N., Kandjou-Hambeka M., and Jakob A.M. 2012. Characterization of the dairy production system practiced by the livestock keepers in the selected constituencies of Namibia: A Case of Omuthiya-Guinas and Ovitoto. AGRICOLA. 53.
Mariutti L.R.B., and Bragagnolo N. 2017. Lipids and volatile compounds in fish: Impact of processing and storage. Food Res. Int. 100:31–40.
Mariutti, L.R.B., and Bragagnolo, N. 2017. Lipid oxidation and protein degradation in fish and seafood: A review of the effect on sensory properties and health. Comprehensive Reviews in Food Science and Food Safety. 16(5):850–863. 10.1111/1541-4337.12290
Mariutti L.R., and Bragagnolo N. 2017. Influence of salt on lipid oxidation in meat and seafood products: A review. Food Res. Int. 94:90–100. 10.1016/j.foodres.2017.02.003
Marwat S.K., ur Rehman F., and Khan A.A. 2016. Phytochemistry and pharmacological values of rocket (Eruca sativa Miller)–A review. Int. J. Hortic. Sci. 6. 10.5376/ijh.2016.06.0016
Mazzucotelli C.A., González-Aguilar G.A., Villegas-Ochoa M.A., Domínguez-Avila A.J., Ansorena M.R., and Di Scala K.C. 2018. Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads. J. Food Biochem. 42(1):e12461. 10.1111/jfbc.12461
Nam H.M., Srinivasan V., Gillespie B.E., Murinda S.E., and Oliver S.P. 2005. Application of SYBR green real-time PCR assay for specific detection of Salmonella spp. in dairy farm environmental samples. Int. J. Food Microbiol. 102(2):161–171. 10.1016/j.ijfoodmicro.2004.12.020
Narzary Y., Brahma J., Brahma C., and Das, S. 2016. A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India. J. Ethn. Foods. 3(4):284–291. 10.1016/j.jef.2016.11.010
Nayak, R.R., Singh, P., and Ghosh, P. 2020. Phenolic antioxidants and their potential applications in food systems. Food Bio. 35:100584.
Niaz M.O., Sun M., Ramirez-Fort M.K., and Niaz M.J. 2020. Review of lutetium-177-labeled anti-prostate-specific membrane antigen monoclonal antibody J591 for the treatment of metastatic castration-resistant prostate cancer. Cureus. 12(2):300–321. 10.7759/cureus.7107
Odeyemi O.A., Burke C.M., Bolch C.J., and Stanley R. 2018. Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels. Food Res. Int. 103:415–425. 10.1016/j.foodres.2017.10.068
Opara U.L., and Al-Ani M.R. 2020. Effect of bioactive plant extracts on quality attributes of food. Food Res. Int. 132:109064. 10.1016/j.foodres.2020.109064
Ortegón, G., and Jiménez Sánchez, J. 2015. Phenolic compounds in postharvest fruits: A review of their importance in human health. Posth. Bio. Techn. 110:12–25.
Pearce K.L., Rosenvold K., Andersen H.J., and Hopkins D.L. 2011. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review. Meat Sci. 89(2):111–124. 10.1016/j.meatsci.2011.04.007
Ramezani M., et al. 2015. Bacterial counts in refrigerated fish burgers from Silver Carp. FST. 40(1):156–160.
Ramezani Z., Zarei M., and Raminnejad N. 2015. Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control. 51:43–48. 10.1016/j.foodcont.2014.11.015
Ramezani, Z., Zarei, M., & Raminnejad, N. (2015). The effect of antimicrobial agents on the shelf life and bacterial reduction in fish burgers during refrigerated storage. Food Control, 51, 200-206. 10.1016/j.foodcont.2014.11.015
Rasouli H., Farzaei M.H., and Khodarahmi, R. (2017). Polyphenols and their benefits: A review. International Journal of Food Properties, 20(S1), S98–S115. 10.1080/10942912.2017.1354017
Rezaeifar, M. 2022. Role of plant-based extracts in maintaining the quality of refrigerated fish products. J. Food Qual. 2022:9842376.
Ribeiro, D., and Veloso, R. 2020. Phenolic compounds in food: Challenges and opportunities for functional food development. Crit. Rev. Food Sci. Nutr. 60(14):2299–2314.
Rios, J.L., Recio, M.C., and Villar, A. 2014. Bioactive plant extracts in medicine: Phenolics as lead compounds. Phyto. Res. 28(12):1707–1719.
Sakanaka S., Tachibana Y., and Okada, Y. 2005. Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food Chem. 89(4):569–575. 10.1016/j.foodchem.2004.03.013
Sánchez-Zapata E., Muñoz C., Fuentes E., Fernández-López J., Sendra E., Sayas E., et al. 2010. Effect of tiger nut fibre on quality characteristics of pork burger. Meat Sci. 85(1):70–76. 10.1016/j.meatsci.2009.12.006
Sarikurkcu C., Targan S., Ozer M.S., and Tepe B. 2017. Fatty acid composition, enzyme inhibitory, and antioxidant activities of the ethanol extracts of selected wild edible plants consumed as vegetables in the Aegean region of Turkey. Int. J. Food Prop. 20(3):560–572. 10.1080/10942912.2016.1168837
Sharma, P. 2021. Natural additives for controlling seafood spoilage. Food Sci. Nutr. 9(6):3229–3238.
Shen Y., Hong S., Du Z., Chao M., O’Quinn T., and Li Y. 2022. Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. LWT. 154:112774. 10.1016/j.lwt.2021.112774
Singh B., Bhat T.K., and Singh B. 2003. Potential therapeutic applications of some antinutritional plant secondary metabolites. J. Agric. Food Chem. 51(19):5579–5597. 10.1021/jf021150r
Siripatrawan, U., and Vitchayakitti, W. 2016. Antioxidant and antimicrobial properties of alginate film containing plant extracts. Carbohydrate Poly. 146:208–216.
Sørensen G., and Jørgensen S.S. 1996. A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products. Z. Lebensm. Unters. Forsch. 202(3):205–210. 10.1007/BF01263541
Su R., Li T., Fan D., Huang J., Zhao J., Yan B., et al. 2019. The inhibition mechanism of ϵ-polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage. J. Sci. Food Agric. 99(6):2922–2930. 10.1002/jsfa.9505
Tang G., Wang Y., and Luo, Y. 2019. Carotenoids as natural functional pigments. Crit. Rev. Food Sci. Nutr. 59(14):2243–2255.
Tavakoli, S. 2020. Reduction of trimethylamine in fish products using herbal treatments. J. Marine Sci. Tech. 25(4):301–309.
Teklić T., Parađiković N., Špoljarević M., Zeljković S., Lončarić Z., and Lisjak M. 2021. Linking abiotic stress, plant metabolites, biostimulants and functional food. Ann. Appl. Biol. 178(2):169–191. 10.1111/aab.12651
Tokur, B., Kirbag, S., and Çakmak, K. 2004. Lipid oxidation and protein degradation in seafood during refrigerated storage. J. Food Sci. 69(4):363–368. 10.1111/j.1365-2621.2004.tb06299.x
Tokur B., Polat A., Beklevik, G., and Özkütük, S. 2004. Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (−18 C). EFRTFO. 218(5):420–423. 10.1007/s00217-004-0879-4
Tran N., Pham B., and Le L. 2020. Bioactive compounds in anti-diabetic plants: From herbal medicine to modern drug discovery. Biology. 9(9):252. 10.3390/biology9090252
Tsao S., and Lo H.F. 2004. Vegetables: Types and biology. Handbook of Vegetable Preservation and Processing. (pp. 15–35). CRC Press.
Vanitha M., Dhanapal K., and Vidya Sagar Reddy G. 2015. Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage. JFST. 52(3):1766–1771. 10.1007/s13197-013-1161-1
Vanitha S. 2015. Microbiological quality of fish burgers during storage. IJFST. 50(3):648–654.
Xie J., Zhuang Y., and Zhao, Y. 2020. Anthocyanins and their stability in food systems. Crit. Rev. Food Sci. Nutr. 61(4):561–574.
Yadav R.K., Singh A., and Pandey, S. 2023. Encapsulation techniques for improving the stability and bioavailability of plant bioactives. Food Packag. Shelf Life. 37:100847.
Yang, F., Jing, D., Diao, Y., Yu, D., Gao, P., Xia, W., et al. (2020). The impact of freezing and thawing on texture and protein integrity in meat products. J. Food Sci. 85(4):1135–1143. 10.1111/1750-3841.15022
Yang F., Jing D., Diao Y., Yu D., Gao P., Xia W. J., et al. 2020. Effect of immersion freezing with edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets. LWT. 118:108762. 10.1016/j.lwt.2019.108762
Yang, T. 2020. Effect of storage and freezing on the texture of fish meat. JFST. 57(1):30–38.
Young L.R., and Nestle M. 2021. Portion sizes of ultra-processed foods in the United States, 2002 to 2021. AJPH. 111(12):2223–2226. 10.2105/AJPH.2021.306513
Zhao, J. 2022. Encapsulation of natural antioxidants for lipid oxidation control in foods. Food Packag. Shelf Life. 34:100946.
Aheto J.H., Huang X., Tian X., Ren Y., Bonah E., Alenyorege E.A., et al. 2019. Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat. J. Food Process Eng. 42(6):e13225. 10.1111/jfpe.13225
Ahmed M., Yadav R.S., and Sharma P. 2022. Role of natural antioxidants in food preservation: Encapsulation strategies and applications. Food Chem. 375:131673.
Ahmed, M., Younes, A., and Ibrahim, H. 2023. Kumquat phenolics and their hepatoprotective effects: A review of recent findings. J. Medic. Food. 26(1):45–56.
Al Jumayi H.A., Allam A.Y., El-Beltagy A.E.D., Algarni E.H., Mahmoud S.F., and El Halim Kandil, A.A. 2022. Bioactive compound, antioxidant, and radical scavenging activity of some plant aqueous extracts for enhancing shelf life of cold-stored rabbit meat. Antioxidants. 11(6):1056. 10.3390/antiox11061056
Alakhrash F., Anyanwu U., and Tahergorabi R. 2016. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran. LWT. 66:41–47. 10.1016/j.lwt.2015.10.015
Alexandre A.C.S., Albergaria F.C., Fernandes L.A.C., de Sousa Gomes M.E., and Pimenta C.J. 2022. Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat. LWT. 154:112679. 10.1016/j.lwt.2021.112679
Allam A.Y. 2023. Effect of addition loquat (eribotrya japonica) seed powder extract as a natural bioactive compound on the quality characteristics of goat meat nuggets during refrigerated storage–Part I. JFDS. 14(3):51–62. 10.21608/jfds.2023.192707.1099
Allam A.Y., Vadimovna D.N., and Kandil A.A. 2021a. Functional characteristics of bioactive phytochemicals in beta vulgaris l. Root and their application as encapsulated additives in meat products. Carpath. J. Food Sci. Technol. 13(4):173–191. 10.34302/crpjfst/2021.13.4.14
Allam A.Y.F., Vadimovna D.N., and Kandil A.A.E.H. 2021b. Carpath. J. Food Sci. Technol.
Aminzare M., Aliakbarlu J., and Tajik H. 2015. The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner-type sausage during refrigerated storage. Veterinary Research Forum. Faculty of Veterinary Medicine, Urmia University, Urmia, Iran. pp. 31.
Artimage, G.Y., and Berry, W.R. 1987. Statistical methods for agricultural research. Applied Statistics in Agriculture. 4(2):42–65.
Baldi S.C.V., Parisi G., Bonelli A., Balieiro J.C.C., Guimaraes J.L., and Viegas E.M.M. 2018. Effects of different stunning/slaughter methods on frozen fillets quality of cobia (Rachycentron canadum). Aquaculture, 486:107–113. 10.1016/j.aquaculture.2017.12.003
Bekhit A.E.D.A., Giteru S.G., Holman B.W., and Hopkins D.L. 2021. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. CRFSFS. 20(4):3620–3666. 10.1111/1541-4337.12764
Bondonno N.P., Bondonno C.P., Hodgson J.M., and Croft K.D. 2019. Flavonoids and cardiovascular health. Adv. Nutr. 10(5):596–608.
Borges A., Ferreira C., Saavedra M.J., and Simões, M. 2013. Antibacterial activity and mode of action of selected glucosinolates hydrolysis products against bacterial pathogens. JFST. 50(4):622–628.
Brahmachari, G., Sarkar, S., and Ghosh, A. 2020. Plant-derived phenolic compounds: Chemistry and bioactivity. Natural Product Communications. 15(3):1–15.
Brownlee, M., Luyckx, V., Mather, K., Grunberger, G., Bruemmer, D., & Kahn, C.R. 2006. Dietary fiber and its role in human health. J. Am. Diet. Assoc. 106(2):220–225. 10.1016/j.jada.2005.12.021
Cai L., 2014. The role of antimicrobial agents in food preservation. Food Control. 37:163–171.
Cai L., Wu X., Li X., Zhong K., Li Y., and Li J. 2014. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage. LWT. 59(1):122–129. 10.1016/j.lwt.2014.04.062
Capinera, J. 2020. Handbook of Vegetable Pests. Academic press, San Diego, CA.
Carbone, J.W., and Pasiakos, S.M. 2019. Dietary protein and muscle mass maintenance in aging adults. Nutrients. 11(4):1023.
Carroll C., Patterson M., Wood S., Booth A., Rick J., and Balain S. 2007. A conceptual framework for implementation fidelity. Implementation Science. 2(1):1–9. 10.1186/1748-5908-2-40
Chemists A.o.O.A. 2010. Official methods of analysis of AOAC International: Agricultural chemicals, contaminants, drugs, AOAC International Gaithersburg.
Cheynier V., Comte G., Davies K.M., Lattanzio V., and Martens S. 2018. Plant phenolics: Recent advances on their biosynthesis, genetics, and ecophysiology. PPB. 72(4):1–20. 10.1016/j.plaphy.2013.05.009
Curtis M.J., Bond R.A., Spina D., Ahluwalia A., Alexander S.P., Giembycz M.A., et al. 2015. Experimental design and analysis and their reporting: New guidance for publication in BJP. Br. J. Pharmacol. 172(14):3461. 10.1111/bph.12856
Darwesh B. 2017. Preparation of dried kofta formula from small size shrimp meat. Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 50(1):97–118. 10.21608/bnni.2017.6725
Das, A. 2021. Encapsulation of bioactive compounds in alginate for food preservation applications. Food Chem. 345:128735.
de Oliveira Ferreira A.M., et al. 2019. Texture deterioration in fish during frozen storage: Mechanisms and potential solutions. Food Res. Int. 120:657–665.
de Oliveira Ferreira, N.S., Rosset, M., Lima, G., Campelo, P.M.S., and de Macedo, R.E.F. 2019. Effect of freezing on the protein denaturation and texture of seafood products. Food Research International, 121:515–523. 10.1016/j.foodres.2019.02.046
de Oliveira Ferreira N.S., Rosset M., Lima G., Campelo P.M.S., and de Macedo R.E.F. 2019. Effect of adding Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers. LWT. 108:145–152. 10.1016/j.lwt.2019.03.041
Deledda A., Annunziata G., Tenore G.C., Palmas V., Manzin A., and Velluzzi F. 2021. Diet-derived antioxidants and their role in inflammation, obesity and gut microbiota modulation. Antioxidants. 10(5):708. 10.3390/antiox10050708
Ebert A.W. 2014. Potential of underutilized traditional vegetables and legume crops to contribute to food and nutritional security, income and more sustainable production systems. Sustainability. 6(1):319–335. 10.3390/su6010319
El-Dieb, S. 2023. Use of natural extracts for preserving proteinaceous foods. Food Pres. Res. 2023:33–47.
El-Nashi H.B., Fattah A.F.A.K.A., Rahman N.R.A., and Abd El-Razik M. 2015. Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage. Ann. Agric. Sci. 60(2):403–412. 10.1016/j.aoas.2015.10.002
Fahey J.W., Zalcmann A.T., and Talalay P. 2020. The chemical diversity and distribution of glucosinolates and isothiocyanates among plants. Phytochemistry. 56(1):5–51. 10.1016/S0031-9422(00)00316-2
Fallah F., Ebrahimnezhad Y., Maheri-Sis N., and Ghasemi-Sadabadi M. 2016. The effect of different levels of diet total volatile nitrogen on performance, carcass characteristics and meat total volatile nitrogen in broiler chickens. Arch. Anim. Breed. 59(2):191–199. 10.5194/aab-59-191-2016
FAO. 2021. Food systems and sustainable development: Harnessing biodiversity. FAO Annual Report, Rome.
Ganesan, A. 2019. Application of plant-derived compounds for nitrogen stabilization in seafood. Inno. Food Sci. Emer. Techno. 54:43–51.
Ganhão R., Estévez M., Armenteros M., and Morcuende D. 2013. Mediterranean berries as inhibitors of lipid oxidation in porcine burger patties subjected to cooking and chilled storage. J. Integr. Agric. 12(11):1982–1992. 10.1016/S2095-3119(13)60636-X
Ganhão R. 2013. Microbial and sensory quality of fish products during refrigerated storage. Food Cont. 32(1):51–58.
Ganhão, R., Mendes, R., and Castanheira, E.M. 2013. Effect of storage temperature on the sensory properties and shelf life of fish fillets. Food Res. Inter. 51(2):546–551. 10.1016/j.foodres.2013.01.046
Gao, F., Zhang, H., Xu, J., and Li, Z. 2017. Advances in the extraction and analysis of phenolic compounds. Trends in Analy. Chem. 91:36–48.
Gram L., and Huss H.H. 1996. Microbiological spoilage of fish and fish products. Int. J. Food Microbiol. 33(1):121–137. 10.1016/0168-1605(96)01134-8
Hachmeister K.A., and Fung D.Y. 1993. Tempeh: A mold-modified indigenous fermented food made from soybeans and/or cereal grains. Crit. Rev. Microbiol. 19(3):137–188. 10.3109/10408419309113527
Honikel K., and Hamm R. 1994. Measurement of water-holding capacity and juiciness. In: Quality Attributes and Their Measurement in Meat, Poultry and Fish Products, Springer, pp. 125–161. 10.1007/978-1-4615-2167-9_5
Huang Y.Z., Liu Y., Jin Z., Cheng Q., Qian M., Zhu B.W., et al. 2021. Sensory evaluation of fresh/frozen mackerel products: A review. CRFSFS. 20(4):3504–3530. 10.1111/1541-4337.12776
Hughes J. 2008. Just famine foods? What contributions can underutilized plants make to food security? International Symposium on Underutilized Plants for Food Security, Nutrition, Income and Sustainable Development 806. pp. 39–48. 10.17660/ActaHortic.2009.806.2
Immaculate J., and Jamila P. 2018. Quality characteristics including formaldehyde content in selected sea foods of Tuticorin, southeast coast of India. Int. Food Res. J. 25(1):1–18.
Jairath G., Sharma D., Dabur R., Singh P., and Bishnoi S. 2018. Standardization of corn starch as a fat replacer in buffalo calf meat sausages and its effect on the quality attributes. Indian J. Anim. Res. 52(10):1521–1525. 10.18805/ijar.B-3381
Jankowiak H., Cebulska A., and Bocian M. 2021. The relationship between acidification (pH) and meat quality traits of polish white breed pigs. EFRTFO. 247(11):2813–2820. 10.1007/s00217-021-03837-4
Javed M., Imran M., and Hussain S. 2021. Functional food applications of bioactive compounds from Raphanus sativus. J. Funct. Foods. 78:104386.
Kadous, A. 2008. Natural antioxidants in food preservation. Food Preservation Techniques. 3rd ed. 115–132. Cambridge: Academic Press.
Keyata E.O., Tola Y.B., Bultosa G., and Forsido S.F. 2021. Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L., and Hibiscus sabdariffa L. growing in Ethiopia. Heliyon. 7(1):e05939. 10.1016/j.heliyon.2021.e05939
Korzeniewska E., Filipkowska Z., Gotkowska-Płachta A., Janczukowicz W., Dixon B., and Czułowska M. 2009. Determination of emitted airborne microorganisms from a BIO-PAK wastewater treatment plant. Water research. 43(11):2841–2851. 10.1016/j.watres.2009.03.050
Kowalczewski, P., and Andreani, G. 2015. The impact of polyphenols on food stability and health benefits. Food Chem. 187:30–42.
Kramer L. 2013. High pressure processing of fish and protein denaturation, University of Stavanger, Norway.
Kumar G.P., and Khanum, F. 2012. Neuroprotective potential of phytochemicals. Phcog. Rev. 6(12):81. 10.4103/0973-7847.99898
Lawrie R., and Ledward D. 2006. Lawrie’s Meat Science. Abington, Cambridge: Woodhead Publishing Limited. 10.1533/9781845691615
Liao C. 2020. Use of natural preservatives in seafood products: A review. Food Cont. 112:107149.
Lim E.S. 2022. Influence of bacteriocin-producing Bacillus strains on quality characteristics of fermented soybean product with biogenic amine-forming lactic acid bacteria. Appl. Biol. Chem. 65(1):1–14. 10.1186/s13765-021-00664-9
Liu R.H. 2018. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. AJCN. 78(3):517–520. 10.1093/ajcn/78.3.517S
Lutz M., Hernández J., and Henríquez C. 2022. Anthocyanin and phenolic compounds stability in natural food matrices. Trends Food Sci. Technol. 79:97–104.
Mahdavi-Roshan M., Gheibi S., and Pourfarzad A. 2022. Effect of propolis extract as a natural preservative on quality and shelf life of marinated chicken breast (chicken Kebab). LWT. 155. 112942. 10.1016/j.lwt.2021.112942
Marius L.N., Kandjou-Hambeka M., and Jakob A.M. 2012. Characterization of the dairy production system practiced by the livestock keepers in the selected constituencies of Namibia: A Case of Omuthiya-Guinas and Ovitoto. AGRICOLA. 53.
Mariutti L.R.B., and Bragagnolo N. 2017. Lipids and volatile compounds in fish: Impact of processing and storage. Food Res. Int. 100:31–40.
Mariutti, L.R.B., and Bragagnolo, N. 2017. Lipid oxidation and protein degradation in fish and seafood: A review of the effect on sensory properties and health. Comprehensive Reviews in Food Science and Food Safety. 16(5):850–863. 10.1111/1541-4337.12290
Mariutti L.R., and Bragagnolo N. 2017. Influence of salt on lipid oxidation in meat and seafood products: A review. Food Res. Int. 94:90–100. 10.1016/j.foodres.2017.02.003
Marwat S.K., ur Rehman F., and Khan A.A. 2016. Phytochemistry and pharmacological values of rocket (Eruca sativa Miller)–A review. Int. J. Hortic. Sci. 6. 10.5376/ijh.2016.06.0016
Mazzucotelli C.A., González-Aguilar G.A., Villegas-Ochoa M.A., Domínguez-Avila A.J., Ansorena M.R., and Di Scala K.C. 2018. Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads. J. Food Biochem. 42(1):e12461. 10.1111/jfbc.12461
Nam H.M., Srinivasan V., Gillespie B.E., Murinda S.E., and Oliver S.P. 2005. Application of SYBR green real-time PCR assay for specific detection of Salmonella spp. in dairy farm environmental samples. Int. J. Food Microbiol. 102(2):161–171. 10.1016/j.ijfoodmicro.2004.12.020
Narzary Y., Brahma J., Brahma C., and Das, S. 2016. A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India. J. Ethn. Foods. 3(4):284–291. 10.1016/j.jef.2016.11.010
Nayak, R.R., Singh, P., and Ghosh, P. 2020. Phenolic antioxidants and their potential applications in food systems. Food Bio. 35:100584.
Niaz M.O., Sun M., Ramirez-Fort M.K., and Niaz M.J. 2020. Review of lutetium-177-labeled anti-prostate-specific membrane antigen monoclonal antibody J591 for the treatment of metastatic castration-resistant prostate cancer. Cureus. 12(2):300–321. 10.7759/cureus.7107
Odeyemi O.A., Burke C.M., Bolch C.J., and Stanley R. 2018. Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels. Food Res. Int. 103:415–425. 10.1016/j.foodres.2017.10.068
Opara U.L., and Al-Ani M.R. 2020. Effect of bioactive plant extracts on quality attributes of food. Food Res. Int. 132:109064. 10.1016/j.foodres.2020.109064
Ortegón, G., and Jiménez Sánchez, J. 2015. Phenolic compounds in postharvest fruits: A review of their importance in human health. Posth. Bio. Techn. 110:12–25.
Pearce K.L., Rosenvold K., Andersen H.J., and Hopkins D.L. 2011. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review. Meat Sci. 89(2):111–124. 10.1016/j.meatsci.2011.04.007
Ramezani M., et al. 2015. Bacterial counts in refrigerated fish burgers from Silver Carp. FST. 40(1):156–160.
Ramezani Z., Zarei M., and Raminnejad N. 2015. Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control. 51:43–48. 10.1016/j.foodcont.2014.11.015
Ramezani, Z., Zarei, M., & Raminnejad, N. (2015). The effect of antimicrobial agents on the shelf life and bacterial reduction in fish burgers during refrigerated storage. Food Control, 51, 200-206. 10.1016/j.foodcont.2014.11.015
Rasouli H., Farzaei M.H., and Khodarahmi, R. (2017). Polyphenols and their benefits: A review. International Journal of Food Properties, 20(S1), S98–S115. 10.1080/10942912.2017.1354017
Rezaeifar, M. 2022. Role of plant-based extracts in maintaining the quality of refrigerated fish products. J. Food Qual. 2022:9842376.
Ribeiro, D., and Veloso, R. 2020. Phenolic compounds in food: Challenges and opportunities for functional food development. Crit. Rev. Food Sci. Nutr. 60(14):2299–2314.
Rios, J.L., Recio, M.C., and Villar, A. 2014. Bioactive plant extracts in medicine: Phenolics as lead compounds. Phyto. Res. 28(12):1707–1719.
Sakanaka S., Tachibana Y., and Okada, Y. 2005. Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food Chem. 89(4):569–575. 10.1016/j.foodchem.2004.03.013
Sánchez-Zapata E., Muñoz C., Fuentes E., Fernández-López J., Sendra E., Sayas E., et al. 2010. Effect of tiger nut fibre on quality characteristics of pork burger. Meat Sci. 85(1):70–76. 10.1016/j.meatsci.2009.12.006
Sarikurkcu C., Targan S., Ozer M.S., and Tepe B. 2017. Fatty acid composition, enzyme inhibitory, and antioxidant activities of the ethanol extracts of selected wild edible plants consumed as vegetables in the Aegean region of Turkey. Int. J. Food Prop. 20(3):560–572. 10.1080/10942912.2016.1168837
Sharma, P. 2021. Natural additives for controlling seafood spoilage. Food Sci. Nutr. 9(6):3229–3238.
Shen Y., Hong S., Du Z., Chao M., O’Quinn T., and Li Y. 2022. Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. LWT. 154:112774. 10.1016/j.lwt.2021.112774
Singh B., Bhat T.K., and Singh B. 2003. Potential therapeutic applications of some antinutritional plant secondary metabolites. J. Agric. Food Chem. 51(19):5579–5597. 10.1021/jf021150r
Siripatrawan, U., and Vitchayakitti, W. 2016. Antioxidant and antimicrobial properties of alginate film containing plant extracts. Carbohydrate Poly. 146:208–216.
Sørensen G., and Jørgensen S.S. 1996. A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products. Z. Lebensm. Unters. Forsch. 202(3):205–210. 10.1007/BF01263541
Su R., Li T., Fan D., Huang J., Zhao J., Yan B., et al. 2019. The inhibition mechanism of ϵ-polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage. J. Sci. Food Agric. 99(6):2922–2930. 10.1002/jsfa.9505
Tang G., Wang Y., and Luo, Y. 2019. Carotenoids as natural functional pigments. Crit. Rev. Food Sci. Nutr. 59(14):2243–2255.
Tavakoli, S. 2020. Reduction of trimethylamine in fish products using herbal treatments. J. Marine Sci. Tech. 25(4):301–309.
Teklić T., Parađiković N., Špoljarević M., Zeljković S., Lončarić Z., and Lisjak M. 2021. Linking abiotic stress, plant metabolites, biostimulants and functional food. Ann. Appl. Biol. 178(2):169–191. 10.1111/aab.12651
Tokur, B., Kirbag, S., and Çakmak, K. 2004. Lipid oxidation and protein degradation in seafood during refrigerated storage. J. Food Sci. 69(4):363–368. 10.1111/j.1365-2621.2004.tb06299.x
Tokur B., Polat A., Beklevik, G., and Özkütük, S. 2004. Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (−18 C). EFRTFO. 218(5):420–423. 10.1007/s00217-004-0879-4
Tran N., Pham B., and Le L. 2020. Bioactive compounds in anti-diabetic plants: From herbal medicine to modern drug discovery. Biology. 9(9):252. 10.3390/biology9090252
Tsao S., and Lo H.F. 2004. Vegetables: Types and biology. Handbook of Vegetable Preservation and Processing. (pp. 15–35). CRC Press.
Vanitha M., Dhanapal K., and Vidya Sagar Reddy G. 2015. Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage. JFST. 52(3):1766–1771. 10.1007/s13197-013-1161-1
Vanitha S. 2015. Microbiological quality of fish burgers during storage. IJFST. 50(3):648–654.
Xie J., Zhuang Y., and Zhao, Y. 2020. Anthocyanins and their stability in food systems. Crit. Rev. Food Sci. Nutr. 61(4):561–574.
Yadav R.K., Singh A., and Pandey, S. 2023. Encapsulation techniques for improving the stability and bioavailability of plant bioactives. Food Packag. Shelf Life. 37:100847.
Yang, F., Jing, D., Diao, Y., Yu, D., Gao, P., Xia, W., et al. (2020). The impact of freezing and thawing on texture and protein integrity in meat products. J. Food Sci. 85(4):1135–1143. 10.1111/1750-3841.15022
Yang F., Jing D., Diao Y., Yu D., Gao P., Xia W. J., et al. 2020. Effect of immersion freezing with edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets. LWT. 118:108762. 10.1016/j.lwt.2019.108762
Yang, T. 2020. Effect of storage and freezing on the texture of fish meat. JFST. 57(1):30–38.
Young L.R., and Nestle M. 2021. Portion sizes of ultra-processed foods in the United States, 2002 to 2021. AJPH. 111(12):2223–2226. 10.2105/AJPH.2021.306513
Zhao, J. 2022. Encapsulation of natural antioxidants for lipid oxidation control in foods. Food Packag. Shelf Life. 34:100946.
Article Sidebar
Published
Jan 4, 2025
Article Details
How to Cite
Hassan Algarni, E. (2025). Phytochemical contents, antioxidant activity, and functional properties of encapsulated girgir (Eruca sativa), figl (Raphanus sativus), and cabbage (Brassica oleracea var. capitata) extracts. Italian Journal of Food Science, 37(2), 82-106. https://doi.org/10.15586/ijfs.v37i2.2915
Section
Paper
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
How to Cite
Hassan Algarni, E. (2025). Phytochemical contents, antioxidant activity, and functional properties of encapsulated girgir (Eruca sativa), figl (Raphanus sativus), and cabbage (Brassica oleracea var. capitata) extracts. Italian Journal of Food Science, 37(2), 82-106. https://doi.org/10.15586/ijfs.v37i2.2915