Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products
Previous work pointed out the possibility to enhance the nutritional value of meat products using long chain omega-3 PUFA enriched emulsions. Oil-in-water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as functional ingredient were stabilized with BHA (buty...
| Autores: | , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de publicación: | 2010 |
| País: | España |
| Recursos: | Universidad de Navarra |
| Repositorio: | Dadun. Depósito Académico Digital de la Universidad de Navarra |
| Idioma: | inglés |
| OAI Identifier: | oai:dadun.unav.edu:10171/23013 |
| Acesso em linha: | https://hdl.handle.net/10171/23013 |
| Access Level: | acceso abierto |
| Palavra-chave: | Functional meat products PUFA Lipid oxidation Lemon balm Phenolic compounds |
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Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat productsGarcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727fRehecho, S. (Sheyla)|||/items/bf0a6e47-4da2-42da-b1f7-13ee6aace2b8Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0eNavarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70bAnsorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29Functional meat productsPUFALipid oxidationLemon balmPhenolic compoundsPrevious work pointed out the possibility to enhance the nutritional value of meat products using long chain omega-3 PUFA enriched emulsions. Oil-in-water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as functional ingredient were stabilized with BHA (butylhydroxyanisol) or with a lyophilized water extract of Melissa officinalis L. (Lemon balm). The lipid profile of the oil mixture showed a high amount of DHA (31.7%), oleic (25.4%) and alpha-linolenic acid (12.7%) resulting in a very low omega-6/omega-3 ratio (0.12). The lyophilized extract of M. officinalis showed a high antioxidant activity (being 62ppm of the lyophilized water extract of Melissa equivalent to 200ppm of BHA, using the DPPH assay as reference), and high total phenolic content. Studying the oxidation process in the emulsions during 15days at room temperature, it could be concluded that this extract was as efficient as BHA in order to control the thiobarbituric acid reactive substances (TBARS) formation.ElsevierDadun. Depósito Académico Digital Universidad de Navarra20122012-08-0620102010-01-0120102010-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10171/23013reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/230132026-06-21T12:47:57Z |
| dc.title.none.fl_str_mv |
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products |
| title |
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products |
| spellingShingle |
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f Functional meat products PUFA Lipid oxidation Lemon balm Phenolic compounds |
| title_short |
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products |
| title_full |
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products |
| title_fullStr |
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products |
| title_full_unstemmed |
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products |
| title_sort |
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products |
| dc.creator.none.fl_str_mv |
Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f Rehecho, S. (Sheyla)|||/items/bf0a6e47-4da2-42da-b1f7-13ee6aace2b8 Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54 Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 |
| author |
Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f |
| author_facet |
Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f Rehecho, S. (Sheyla)|||/items/bf0a6e47-4da2-42da-b1f7-13ee6aace2b8 Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54 Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 |
| author_role |
author |
| author2 |
Rehecho, S. (Sheyla)|||/items/bf0a6e47-4da2-42da-b1f7-13ee6aace2b8 Calvo, M.I. (María Isabel)|||/items/3515fe31-6abb-48f8-bdbe-4b69b6d25b0e Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54 Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29 |
| author2_role |
author author author author author |
| dc.contributor.none.fl_str_mv |
Dadun. Depósito Académico Digital Universidad de Navarra |
| dc.subject.none.fl_str_mv |
Functional meat products PUFA Lipid oxidation Lemon balm Phenolic compounds |
| topic |
Functional meat products PUFA Lipid oxidation Lemon balm Phenolic compounds |
| description |
Previous work pointed out the possibility to enhance the nutritional value of meat products using long chain omega-3 PUFA enriched emulsions. Oil-in-water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as functional ingredient were stabilized with BHA (butylhydroxyanisol) or with a lyophilized water extract of Melissa officinalis L. (Lemon balm). The lipid profile of the oil mixture showed a high amount of DHA (31.7%), oleic (25.4%) and alpha-linolenic acid (12.7%) resulting in a very low omega-6/omega-3 ratio (0.12). The lyophilized extract of M. officinalis showed a high antioxidant activity (being 62ppm of the lyophilized water extract of Melissa equivalent to 200ppm of BHA, using the DPPH assay as reference), and high total phenolic content. Studying the oxidation process in the emulsions during 15days at room temperature, it could be concluded that this extract was as efficient as BHA in order to control the thiobarbituric acid reactive substances (TBARS) formation. |
| publishDate |
2010 |
| dc.date.none.fl_str_mv |
2010 2010-01-01 2010 2010-01-01 2012 2012-08-06 |
| dc.type.none.fl_str_mv |
journal article http://purl.org/coar/resource_type/c_6501 |
| dc.type.openaire.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.none.fl_str_mv |
https://hdl.handle.net/10171/23013 |
| url |
https://hdl.handle.net/10171/23013 |
| dc.language.none.fl_str_mv |
Inglés eng |
| language_invalid_str_mv |
Inglés |
| language |
eng |
| dc.rights.none.fl_str_mv |
open access http://purl.org/coar/access_right/c_abf2 |
| dc.rights.openaire.fl_str_mv |
info:eu-repo/semantics/openAccess |
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open access http://purl.org/coar/access_right/c_abf2 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Elsevier |
| publisher.none.fl_str_mv |
Elsevier |
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reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra instname:Universidad de Navarra |
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Universidad de Navarra |
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Dadun. Depósito Académico Digital de la Universidad de Navarra |
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Dadun. Depósito Académico Digital de la Universidad de Navarra |
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15,300719 |