Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer Perception.

Nisin and avocado peel extract are effective alternatives to synthetic preservatives, but they may alter sensory properties or lose their effectiveness. To address this, these compounds are microencapsulated to protect them, control their release, and mask undesirable flavors. However, using microcapsules can significantly affect food's texture, juiciness, color, and other sensory attributes.

The Role of Microencapsulation in Food Application.

Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results.

Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano.

Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including antioxidants. However, extraction yields and final antioxidant activities vary between sources and are highly influenced by the given extraction method and nature and ratio of the employed solvent, especially for total polyphenols, flavonoids, and anthocyanins, which are well recognized as natural antioxidants with food applications. This review focused on the most common extraction techniques and potential antioxidant activity in the food industry for various natural antioxidant sources, such as green tea, rosemary, clove, and oregano.

Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef.

This study evaluated the incorporation of microcapsules containing nisin and avocado peel extract on the shelf life of ground beef. Ten treatments were studied and divided into two groups: one packaged under vacuum and the other in permeable packaging. Each group contained: (a) control, (b) extract, (c) nisin, (d) empty microcapsules (only wall microcapsule system), and (e) microcapsules with extract and nisin.

Curcumin protects from cardiac reperfusion damage by attenuation of oxidant stress and mitochondrial dysfunction.

This study was designed to investigate whether the pretreatment with curcumin, a yellow pigment from turmeric (Curcuma longa) known for its potent antioxidant capacity, was able to protect against the oxidant damage and mitochondrial dysfunction induced by reperfusion injury in isolated hearts. Rats were treated with a daily intragastric dose of curcumin (200 mg/kg) for 7 days prior to experimental ischemia (30 min) and reperfusion (60 min) (I/R). Cardiac mechanical work was measured during periods of stabilization, ischemia, and reperfusion.