Ultrasound‐assisted extraction of guava and papaya leaves for the development of functional shrimp patties
The current study was aimed to evaluate the effects of guava and papaya leaves extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. Total of seven treatments were prepared by employing guava leaf extract (GLE) and papaya leaf extract (PLE) including contr...
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| Veröffentlicht in: | Food Science & Nutrition 2020-07, Vol.8 (7), p.3923-3935 |
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| creator | Yaqoob, Zubda Arshad, Muhammad Sajid Khan, Muhammad Kamran Imran, Muhammad Ahmad, Muhammad Haseeb Ahmad, Sheraz Nisa, Mehr un Anjum, Faqir Muhammad Khan, Urooj Khalid, Waseem Suleria, Hafiz Ansar Rasul |
| description | The current study was aimed to evaluate the effects of guava and papaya leaves extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. Total of seven treatments were prepared by employing guava leaf extract (GLE) and papaya leaf extract (PLE) including control. Both the extracts were employed in the concentration of 1% and 2% each and in combination as 1:1% and 2:2%, respectively. The shrimp patties were kept in ziplock bags at refrigeration temperature, and further analysis was done after 21 days of storage period with intermittent evaluation interval of 7 days. The antioxidant capability of functional shrimp patties was determined by total phenolic content (TPC), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Higher significant values of TPC, DPPH, and FRAP were observed in the functional shrimp patties enriched with GLE2%:PLE2% at start of the experiment. The physicochemical parameters were observed by hunter color, TVBN, TBARS, and peroxide value (POV). Higher significant values of TVBN, TBARS, and peroxide were observed in the control samples as compared to treatment group GLE2%:PLE2%. The bacterial counts were also higher in control samples as compared to the treatment group GLE2%:PLE2%. The sensorial attributes were observed regarding appearance, taste, texture, odor, and overall acceptability. The maximum scores related all parameters were gathered by control group but significantly lower scores were for the group GLE2%:PLE2%. In conclusion, functional shrimp patties enriched with GLE2%:PLE2% showed better antioxidant capacity, stability, and sensory characteristics during storage.
The current study was aimed to evaluate the effects of guava and papaya leaf extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. |
| doi_str_mv | 10.1002/fsn3.1706 |
| format | Article |
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The current study was aimed to evaluate the effects of guava and papaya leaf extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.1706</identifier><identifier>PMID: 32724653</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Analysis ; antioxidant assay ; Antioxidants ; Flavonoids ; Free radicals ; Fruits ; functional patties ; Guava ; Leaves ; Lipid peroxidation ; Medicine, Botanic ; Medicine, Herbal ; microbial parameters ; Odor ; Odors ; Original Research ; Papayas ; Parameters ; Peroxide ; Phenolic compounds ; Phenols ; physicochemical assay ; Plant extracts ; Refrigeration ; seafoods ; Sensory evaluation ; Sensory properties ; Shelf life ; Solvents ; Storage stability ; Ultrasound</subject><ispartof>Food Science & Nutrition, 2020-07, Vol.8 (7), p.3923-3935</ispartof><rights>2020 The Authors. published by Wiley Periodicals LLC.</rights><rights>2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>COPYRIGHT 2020 John Wiley & Sons, Inc.</rights><rights>2020. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5106-16099044010fd1008e4214e2d1980c5968d073d86c13725040fd6ac67f4d29b53</citedby><cites>FETCH-LOGICAL-c5106-16099044010fd1008e4214e2d1980c5968d073d86c13725040fd6ac67f4d29b53</cites><orcidid>0000-0001-9564-886X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382107/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382107/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,1417,11561,27923,27924,45573,45574,46051,46475,53790,53792</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32724653$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yaqoob, Zubda</creatorcontrib><creatorcontrib>Arshad, Muhammad Sajid</creatorcontrib><creatorcontrib>Khan, Muhammad Kamran</creatorcontrib><creatorcontrib>Imran, Muhammad</creatorcontrib><creatorcontrib>Ahmad, Muhammad Haseeb</creatorcontrib><creatorcontrib>Ahmad, Sheraz</creatorcontrib><creatorcontrib>Nisa, Mehr un</creatorcontrib><creatorcontrib>Anjum, Faqir Muhammad</creatorcontrib><creatorcontrib>Khan, Urooj</creatorcontrib><creatorcontrib>Khalid, Waseem</creatorcontrib><creatorcontrib>Suleria, Hafiz Ansar Rasul</creatorcontrib><title>Ultrasound‐assisted extraction of guava and papaya leaves for the development of functional shrimp patties</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>The current study was aimed to evaluate the effects of guava and papaya leaves extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. Total of seven treatments were prepared by employing guava leaf extract (GLE) and papaya leaf extract (PLE) including control. Both the extracts were employed in the concentration of 1% and 2% each and in combination as 1:1% and 2:2%, respectively. The shrimp patties were kept in ziplock bags at refrigeration temperature, and further analysis was done after 21 days of storage period with intermittent evaluation interval of 7 days. The antioxidant capability of functional shrimp patties was determined by total phenolic content (TPC), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Higher significant values of TPC, DPPH, and FRAP were observed in the functional shrimp patties enriched with GLE2%:PLE2% at start of the experiment. The physicochemical parameters were observed by hunter color, TVBN, TBARS, and peroxide value (POV). Higher significant values of TVBN, TBARS, and peroxide were observed in the control samples as compared to treatment group GLE2%:PLE2%. The bacterial counts were also higher in control samples as compared to the treatment group GLE2%:PLE2%. The sensorial attributes were observed regarding appearance, taste, texture, odor, and overall acceptability. The maximum scores related all parameters were gathered by control group but significantly lower scores were for the group GLE2%:PLE2%. In conclusion, functional shrimp patties enriched with GLE2%:PLE2% showed better antioxidant capacity, stability, and sensory characteristics during storage.
The current study was aimed to evaluate the effects of guava and papaya leaf extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties.</description><subject>Analysis</subject><subject>antioxidant assay</subject><subject>Antioxidants</subject><subject>Flavonoids</subject><subject>Free radicals</subject><subject>Fruits</subject><subject>functional patties</subject><subject>Guava</subject><subject>Leaves</subject><subject>Lipid peroxidation</subject><subject>Medicine, Botanic</subject><subject>Medicine, Herbal</subject><subject>microbial parameters</subject><subject>Odor</subject><subject>Odors</subject><subject>Original Research</subject><subject>Papayas</subject><subject>Parameters</subject><subject>Peroxide</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>physicochemical assay</subject><subject>Plant extracts</subject><subject>Refrigeration</subject><subject>seafoods</subject><subject>Sensory 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extraction of guava and papaya leaves for the development of functional shrimp patties</title><author>Yaqoob, Zubda ; Arshad, Muhammad Sajid ; Khan, Muhammad Kamran ; Imran, Muhammad ; Ahmad, Muhammad Haseeb ; Ahmad, Sheraz ; Nisa, Mehr un ; Anjum, Faqir Muhammad ; Khan, Urooj ; Khalid, Waseem ; Suleria, Hafiz Ansar Rasul</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5106-16099044010fd1008e4214e2d1980c5968d073d86c13725040fd6ac67f4d29b53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Analysis</topic><topic>antioxidant assay</topic><topic>Antioxidants</topic><topic>Flavonoids</topic><topic>Free radicals</topic><topic>Fruits</topic><topic>functional patties</topic><topic>Guava</topic><topic>Leaves</topic><topic>Lipid peroxidation</topic><topic>Medicine, Botanic</topic><topic>Medicine, Herbal</topic><topic>microbial 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Sheraz</au><au>Nisa, Mehr un</au><au>Anjum, Faqir Muhammad</au><au>Khan, Urooj</au><au>Khalid, Waseem</au><au>Suleria, Hafiz Ansar Rasul</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ultrasound‐assisted extraction of guava and papaya leaves for the development of functional shrimp patties</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2020-07</date><risdate>2020</risdate><volume>8</volume><issue>7</issue><spage>3923</spage><epage>3935</epage><pages>3923-3935</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>The current study was aimed to evaluate the effects of guava and papaya leaves extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. Total of seven treatments were prepared by employing guava leaf extract (GLE) and papaya leaf extract (PLE) including control. Both the extracts were employed in the concentration of 1% and 2% each and in combination as 1:1% and 2:2%, respectively. The shrimp patties were kept in ziplock bags at refrigeration temperature, and further analysis was done after 21 days of storage period with intermittent evaluation interval of 7 days. The antioxidant capability of functional shrimp patties was determined by total phenolic content (TPC), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Higher significant values of TPC, DPPH, and FRAP were observed in the functional shrimp patties enriched with GLE2%:PLE2% at start of the experiment. The physicochemical parameters were observed by hunter color, TVBN, TBARS, and peroxide value (POV). Higher significant values of TVBN, TBARS, and peroxide were observed in the control samples as compared to treatment group GLE2%:PLE2%. The bacterial counts were also higher in control samples as compared to the treatment group GLE2%:PLE2%. The sensorial attributes were observed regarding appearance, taste, texture, odor, and overall acceptability. The maximum scores related all parameters were gathered by control group but significantly lower scores were for the group GLE2%:PLE2%. In conclusion, functional shrimp patties enriched with GLE2%:PLE2% showed better antioxidant capacity, stability, and sensory characteristics during storage.
The current study was aimed to evaluate the effects of guava and papaya leaf extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>32724653</pmid><doi>10.1002/fsn3.1706</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0001-9564-886X</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Food Science & Nutrition, 2020-07, Vol.8 (7), p.3923-3935 |
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| source | Wiley-Blackwell Open Access Titles; EZB-FREE-00999 freely available EZB journals; Wiley Online Library All Journals; PubMed Central |
| subjects | Analysis antioxidant assay Antioxidants Flavonoids Free radicals Fruits functional patties Guava Leaves Lipid peroxidation Medicine, Botanic Medicine, Herbal microbial parameters Odor Odors Original Research Papayas Parameters Peroxide Phenolic compounds Phenols physicochemical assay Plant extracts Refrigeration seafoods Sensory evaluation Sensory properties Shelf life Solvents Storage stability Ultrasound |
| title | Ultrasound‐assisted extraction of guava and papaya leaves for the development of functional shrimp patties |
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