Muhammad Sohaib

Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review

ABSTRACT Lipid oxidation is among the major flaw-grounding processes in meat and meat-based products that can affect interactions among lipids and proteins, leading to critically undesirable changes. Therefore, it is imperative to control lipid oxidation in meat allied products to enhance consumer acceptability. Moreover, lipid oxidation is somber dilemma visage by the meat processing industry, affects food constituents, leading to detrimental alterations that can impart the deleterious effects on human health upon consumption. Various synthetic (butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ)) and natural antioxidants (vitamin C, vitamin A, tocopherols, especially vitamin E, flavonoids particularly quercetin, proteins, and peptides) as well as preservatives are employed to extend the storability of meat and resultants products; however, great consideration is paid to the utilization of natural antioxidants due to the harmful side effects imparted by synthetic counterparts. Recently, bioactive peptides are claimed to thwart lipid oxidation in meat and other products; in addition, these antioxidant peptides have also been reported to possess substantial health-promoting potential besides controlling oxidation. Therefore, the present review is intended to emphasize the sources, production methods, and applications of antioxidant proteins and peptides to control oxidative degradation in meat products and the potential health benefits of bioactive peptides. Furthermore, the techniques available for the extraction, characterization, and assessment of the antioxidant capability of bioactive peptides are discussed critically in this review.

Alpha-lipoic acid: An inimitable feed supplement for poultry nutrition

Alpha-lipoic acid (ALA) is a multifunction antioxidant that is produced in small amount by cells as well as its dietary provision facilitates fatty acid mobilization, energy expenditure as well as can scavenge free radicals in poultry birds. It exists in oxidized as well as reduced form, characterized by growth promoting, anti-inflammatory, antioxidative, immunostimulatory, and hypocholesterolemic properties when fed as dietary supplement to farm animals particularly chicken birds. Recently, several studies reported that dietary supplementation of ALA can influence growth performance indicators, immunological, biochemical characteristics, lipid metabolism, and oxidative stress as well as increase antioxidant potential and storability of poultry meat and meat products. Accordingly, this paper adds the reviews and discusses the outcomes of studies documenting the effect of lipoic acid dietary fortification on growth performance, biochemical, and immunological characteristics as well as the effects on lipid peroxidation of fresh meat and meat-based products. Furthermore, this paper also describes the possibilities of utilization of ALA as a feed additive in poultry nutrition to improve the growth performance of poultry as well as meat quality of resultant chicken birds.

Tissue engineering approaches to develop cultured meat from cells: A mini review

Abstract Cultured meat production is an innovative and emerging process to produce animal meat in laboratories, using tissue-engineering techniques. This novel approach to produce meat involves in vitro culture of the animal muscle tissues rather than rearing whole animals to obtain animal flesh for consumption. Conventional meat production results in several adverse consequences such as poor nutritional value of meat, food-borne diseases, depletion of environmental resources, pollution etc., associated with animal slaughter. Cultured meat, on the other hand, is essentially an animal-free harvest produced in controlled conditions. Cultured meat can provide healthier, safer, and disease-free meat to consumers, as well as mitigate the negative environmental effects associated with traditional meat production. Academically, this new method is considered adequately efficient to supply meat and meat products to consumers. However, in vitro cultured meat production is still in the early stages of development and requires in-depth research and advanced technical skills for optimized production and commercialization. This review focuses on the history and development of cultured meat production, with insights on the advantages, consequences, and potential of animal-free meat harvest.

Status and trends of nutraceuticals from onion and onion by-products: A critical review

Abstract The pivotal roles of vegetables are predominantly important for health due to availability of minerals, vitamins, phytochemicals and antioxidants. These foods and food products those are prepared from such kind of material having natural origin have great importance due to their versatile nature. Onion importance is greatly increasing and now it has become second most medicinal and horticultural crop after tomatoes. It has multiple functional compounds including organosulphur, anthocyanins, flavonoids, quercetin, kaempferol and polyphenols. Antibacterial, anti-inflammatory and antioxidant properties are the various diverse functions of onions, which have sound effects on human health. Fructo-oligosaccharides are present in abundant quantity in it due to which the growth of potentially harmful bacteria in the colon is retarded by the oligomers thus reducing the risk of emerging tumors in the colon and also initiates the growth of healthy bifidobacterium. In the nutshell, the onion and onion by-products have a lot of bioactive compounds against certain metabolic disorders.

Structural, electronic, and optical properties of ZnO1−xSex alloys using first-principles calculations

The structural, electronic, and optical properties of binary ZnO, ZnSe compounds, and their ternary ZnO1−xSex alloys are computed using the accurate full potential linearized augmented plane wave plus local orbital (FP-LAPW + lo) method in the rocksalt (B1) and zincblende (B3) crystallographic phases. The electronic band structures, fundamental energy band gaps, and densities of states for ZnO1−xSex are evaluated in the range 0 ≤ x ≤ 1 using Wu—Cohen (WC) generalized gradient approximation (GGA) for the exchange—correlation potential. Our calculated results of lattice parameters and bulk modulus reveal a nonlinear variation for pseudo-binary and their ternary alloys in both phases and show a considerable deviation from Vegards law. It is observed that the predicted lattice parameter and bulk modulus are in good agreement with the available experimental and theoretical data. We establish that the composition dependence of band gap is semi-metallic in B1 phase, while a direct band gap is observed in B3 phase. The calculated density of states is described by taking into account the contribution of Zn 3d, O 2p, and Se 4s, and the optical properties are studied in terms of dielectric functions, refractive index, reflectivity, and energy loss function for the B3 phase and are compared with the available experimental data.

Ruminant meat flavor influenced by different factors with special reference to fatty acids

Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard’s reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods.