for review only - prince of songkla universityrdo.psu.ac.th/sjstweb/ar-press/2019may/7.pdf · for...

For Review OnlyEffect of purple corn cob extract powder and black rice bran

oil on quality and shelf life of fresh beef

Journal: Songklanakarin Journal of Science and Technology

Manuscript ID SJST-2018-0358.R1

Manuscript Type: Original Article

Date Submitted by the Author: 23-Jan-2019

Complete List of Authors: Purba, Nova; Khon Kaen University, Food technologyUriyapongson, Juntanee; Khon Kaen University, Food TechnologyUriyapongson , Sutipong; Khon Kaen University, Department of Animal Science, Faculty of Agriculture

Keyword: purple corn extract, beef, safety, shelf life, black rice bran oil

For Proof Read only

Songklanakarin Journal of Science and Technology SJST-2018-0358.R1 Purba

For Review Only

1

1 Original Article

2 Effect of purple corn cob extract powder and black rice bran oil on quality and

3 shelf life of fresh beef

4 Nova Solina Purba1, Suthipong Uriyapongson2, and Juntanee Uriyapongson1*

5 1Department of Food Technology, Faculty of Technology, Khon Kaen University,

6 Khon Kaen, 40002, Thailand

7 2Department of Animal Science, Faculty of Agriculture, Khon Kaen University,

8 Khon Kaen, 40002, Thailand

9 *Corresponding author, Email address: [email protected]

10

Page 8 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

mailto:[email protected]

For Review Only

2

11 Abstract

12 This study aimed to assess the ability of purple corn cob extract powder (CEP)

13 and black rice bran oil (RBO) on extending shelf-life of fresh beef during cool storage.

14 The beef samples were treated with different concentrations of CEP (2% and 3% (w/w))

15 and RBO (0.2% and 0.4% (v/w)) and their combinations (CEP 1% + RBO 0.2% and CEP

16 2% + RBO 0.4%), and compared to an untreated and positive treatment (0.02% butylated

17 hydroxytoluene (w/w)). The results showed that microbial count, and thiobarbituric acid

18 reactive substances (TBARS) values increased in all samples during storage up to 9 days,

19 whereas, antioxidant activities were unstable. However, the beef with 2% and 3% of CEP

20 and CEP 2% + RBO 0.2% were the most effective application to improve shelf-life up to

21 5 days, with the acceptable level of microbial count and TBARS value.

22

23 Keywords: Black rice bran oil, Purple corn extract, Beef, Safety, Shelf-life.

24

25 1. Introduction

26 Beef (Longissimus lumborum) is one of the most dominant foods consumed in

27 Thailand (Osothongs et al., 2016). Beef compositions, consisting of water, protein, fat

28 and minerals (Dave & Ghaly, 2011). A shortage of storage seems to be a common

29 problem in many meat markets. Fresh meat is very susceptible to spoilage as a result of

30 chemical (fat oxidation) and enzymatic activities (Dave & Ghaly, 2011). At present,

31 improving the characterization of food safety and quality is recognized as an important

32 aspect for sustainable food productions. The preservation of meat is necessary during

33 storage and transportation for long distances without deteriorating of texture, color and

34 nutritional value (Dave & Ghaly, 2011). Currently, new preservation techniques are being

Page 9 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

3

35 developed to improve the preservation process in order to prolong the shelf-life of fresh

36 meat by maintaining both the natural appearance and safety; for example chemical and

37 non-thermal techniques. Moreover, synthetic phenolic antioxidants, such as butylated

38 hydroxyanisole, butylated hydroxytoluene, tertiary butylhydroquinone and

39 proplygallates, have been extensively used as chemical for controlling oxidative

40 deterioration in meat and meat products (Dave & Ghaly, 2011). Generally, there are many

41 natural antimicrobial compounds which widely used as alternative preservation in meat

42 products, such as essential oils (Burt, 2004; Rasooli, 2007) and spice (Sema, Nursel, &

43 Suleyman, 2007).

44 Purple corn and black rice bran are a great sources of anthocyanin and phenolic

45 compounds (Kapcum, Uriyapongson, Alli, & Phimphilai, 2016; Pedreschi & Cisneros-

46 Zevallos, 2007). These compounds provide various biological activities (Jing, Noriega,

47 Schwartz, & Giusti, 2007). Beside this, colored rice bran contains high levels of

48 anthocyanins, phenolics as well as tocols and γ-oryzanol that play an important role in

49 antioxidant potency (Zhang et al., 2006; Jang & Xu, 2009; Mutana & Prasong, 2010).

50 According to Arpan, Praveen, and Singh (2013), rice bran oil possessed anti-bacterial

51 effect against selected strains, such as Escherichia coli, Pseudomonas aeruginosa and

52 Staphylococcus aureus. The previous research showed antioxidant properties and

53 phenolic constituents from spices that effectively inhibited microbial growth and lipid

54 oxidation on meat and meat products (Zhang et al., 2015; Krishnan et al., 2014). Thus,

55 natural preservation treatment not only increases the quality of meat and shelf life but also

56 improve the functional health properties. However, no research has been done on the

57 application of CEP and RBO on the preservation of shelf-life in fresh beef. Therefore,

Page 10 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

4

58 the objectives of this study were to determine the effect of CEP and RBO on the qualities

59 and safety in fresh beef during cooling storage.

60 2. Materials and Methods

61 Fresh beef was purchased from a local slaughterhouse in Khon Kaen Province,

62 Thailand. The fresh beef approximately 13 kg of Longissimus lumborum muscle from one beef

63 carcass was collected from slaughter house.

64 The black rice bran was obtained from the Plant Breeding Research Center for

65 Sustainable Agriculture, Department of Agronomy, Faculty of Agriculture, Khon Kaen

66 University, Thailand. The RBO was cold press extracted from black rice bran using oil

67 compressor with 7.5 horsepower (Model: SF-JR, Mitsubishi, Japan). The crude RBO was

68 filtered by 20 micron sieve and then kept in glass bottle before using. The purple corn cob

69 was obtained from the Siam Miragro Co., Ltd. (Khon Kaen Province, Thailand). The

70 purple corn cob was dried under 60°C using hot air oven until final moisture content reached

71 10%. The cob was epidermis section and was extracted using hot water (at 85°C). The purple

72 anthocyanin extract solution was encapsulated with carrier agent and dried to obtain purple

73 powder using spray dryer. All chemicals and reagents used were analytical grade.

74 2.1 Sample preparation and statistical analysis

75 The fresh beef was immediately placed inside polystyrene boxes with ice bags.

76 The meat samples were transferred to laboratory refrigerator under 4±1oC within 1 h after

77 slaughtering. The meat was cut perpendicular to muscle fiber direction. Each sample had

78 an average weight of 100 g. Meat samples were treated with CEP and RBO using split-

79 plot design. The storage time was a main-plot factor and different samples were sub-plot

80 factors. The treatments of this experiments were set as the following: meat sample with

81 2% CEP (2 g), meat sample with 3% CEP (3 g), meat sample with 0.2% RBO (0.2 mL),

82 meat sample with 0.4% RBO (0.4 mL), meat sample with 1% CEP and 0.2% RBO, meat

Page 11 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

5

83 sample with 2% CEP and 0.2% RBO, negative control (NC) (untreated beef) and positive

84 control (PC) (meat sample with 0.2% BHT). Each sample was packed in low-density

85 polyethylene bags and stored at 4±1°C. The samples were collected and determined for

86 physical and chemical properties in 3 days interval for 9 days of storage time.

87 2.2 Antioxidant activities (AOA)

88 A 10 g of ground beef sample was extracted with 30 ml methanol for 3 h under

89 temperature 60oC using a shaker. The extract was filtered through filter paper before

90 determine for AOA using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity

91 assay (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-solfonic acid diammonium

92 salt) cation decolorization assay (ABTS). The DPPH assay was estimated using the

93 protocol developed by Leong and Shui (2002) with some modifications. Briefly, 0.1 mM

94 DPPH solution in method was freshly prepared. A 100 μL of extract sample was mixed

95 with 4.0 mL of DPPH solution and then allowed to stand for 30 min at room temperature

96 in the dark before measurement at 512 nm using UV/Vis spectrophotometer (Shimadzu

97 UV 1800, Japan). AOA was expressed as mg Trolox per 100 g sample (mg Trolox/100

98 g).

99 The ABTS assay was estimated using the protocol developed by Stratil, Klejdus,

100 & Kuban (2006) with some modifications. Briefly, radical cation of ABTS (ABTS•+) was

101 generated by reacting ABTS (7 mM) with potassium persulphate (4.95 mM) with the ratio

102 1:1 (v/v) for 12 h at room temperature in the dark. The ABTS•+ stock solution was diluted

103 with phosphate buffer solution to absorbance values 1.0 AU at 734 nm using UV/Vis

104 spectrophotometer. A 40 μL sample extract was mixed with 4 mL of ABTS•+ working

105 solution and then left standing at room temperature for 10 min in the dark before

Page 12 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

6

106 measurement. The AOA was expressed as mg Trolox per 100 g sample (mg Trolox/100

107 g).

108 2.3 Thiobarbituric acid-reactive substances (TBARS)

109 The TBARS was analyzed according to Tarladgis, Watts, Younathan, & Dugan

110 (1960) with some modifications. A 10 g of ground beef was homogenized with 40 mL

111 of distilled water for 10 min. The homogenized meat liquid by 2.5 mL was transferred to

112 a test tube and then added with 2.5 mL of TBA reagent (0.02 M 2-thiobarbituric acid in

113 distilled water). The mixture was mixed well and incubated in a boiling water bath for 1

114 h. The temperature of mixture was cooled down to room temperature and then centrifuged

115 at 4,000 rpm for 10 min by centrifuge (Z-200 A, HERMLE, Wehingen, Germany). The

116 supernatant part of solution was determined the absorbance at 538 nm by

117 spectrophotometer. The result was expressed as mg of malonaldehyde per kg sample (mg

118 MDA/kg).

119 2.4 Color

120 Color parameters (L*, a* and b*) were analyzed according to the color evaluation

121 mythology of American Meat Science Association (AMSA, 2012). The meat sample

122 surface were evaluated using colorimeter (HunterLab UltraScan XE, Virginia, USA). The

123 values of illuminant, aperture size and observer angle were set as D65, 3.18 cm. and 10

124 degrees, respectively. The instrument was standardized with white and black tiles

125 provided by the manufacturer before measurement.

126 2.5 Microbial analysis

127 Total plate count (TPC), and total yeast and mold count are rapid methods as

128 described by AOAC (1990). A 25 g of fresh beef was aseptically transferred into a sterile

129 stomacher bag. The sample was added with 225 mL of 0.1% sterile peptone and then

Page 13 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

7

130 homogenized for 2 min using a Stomacher (Stomacher 400 Circulator, Seward Medical

131 Ltd., London, UK). A 1 mL of aliquot from each dilution was plated onto standard plate

132 count agar (PCA) and incubated at 35oC for 24 h for TPC analysis. For yeast and mold,

133 the potato dextrose agar (PDA) was used and incubated at 25oC for 72 h. The results were

134 expressed as logarithm with the base 10 of colony-forming units per g of fresh beef (log

135 cfu/g).

136 2.6 Statistical analysis

137 The measurements were done in triplicates (n=3). The analysis of variance was

138 carried out using the statistic package for the social science (SPSS) software (version

139 19.0). The significant differences between means were assessed by the Duncan’s New

140 Multiple Range test with significant effect at p<0.05.

141 3. Results and Discussion

142 3.1 Microbial value

143 The results of TPC and yeast and mold count were presented in Figure 1 (a) and

144 (b), respectively. These results found that the microbial counts increased throughout the

145 storage time up to 9 days. The acceptable shelf-life, reported by Thai FDA standard

146 regulation was with the microbial counts not more than 5×105 cfu/g (AOAC, 2000), and

147 then acceptable shelf-life of NC sample (no treated) was 3 days. Most of beef samples

148 treated by CEP, RBO, and the combination at 1% CEP+0.2% RBO had acceptable shelf-

149 life up to 5 days which showed longer than that of NC beef. Moreover, 2% CEP+0.2%

150 RBO provided the best effective treatment condition that prolonged the microbial safety

151 in beef up to 7 days under the standard level of TPC and yeast and mold counts. Based

152 on the above results, it could be noticed that antimicrobial activity of CEP and RBO might

153 be related to the presence of phenolic compounds (Lin, Labbe, & Shetty, 2004; Walsh,

Page 14 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

8

154 2003). In relation of the results, the greater antimicrobial activity of CEP and RBO treated

155 on beef samples might have complicated structure. However, only a few studies have

156 concluded that antimicrobials were proven by high phenolic compounds (Ramesh &

157 Pattar, 2010; Friedman, 2013). Phenolic compounds are believed to act as antimicrobials

158 substances. They can degrade microbial cell wall which results in cytoplasmic membrane

159 disruption, that lead to a leakage of cellular components and destroying the synthesis of

160 DNA, RNA and protein translocation. The mechanism of antimicrobial refers to the

161 presence of hydroxyl groups (Cha & Chinnan, 2004; Ramesh & Pattar, 2010; Friedman,

162 2013).

163 3.2 AOA

164 The two different methods, ABTS and DPPH assay, were determined AOA in

165 fresh beef samples during storage. In the first day, the sample treated with 3% CEP

166 provided the highest AOA and followed by 0.4% RBO (Figure 2). From our previous

167 study, CEP had higher AOA measured by ABTS assay (676 mg Trolox/100 g) and DPPH

168 assay (518 mg Trolox/100 g) than RBO (18 and 52 mg Trolox/100 mL, respectively) (data

169 not shown). The greater AOA of CEP could be attributed to higher concentration of

170 phenolic compounds (663 mg gallic acid/100 g) than RBO (12 mg gallic acid/100 mL)

171 (data not shown). In addition, the main antioxidant compounds in oil extracted from rice

172 bran are tocopherols, tocotrienols and γ-oryzanol (Thanonkaew, Wongyai, Decker, & Mc

173 Clements, 2015). The declining trends of AOA measured by ABTS assay were found

174 throughout storage period. However, the increasing of AOA by DPPH assay was

175 observed after storage for 3 days, and then decreased over storage time. The result might

176 be explained that storage time could induce the breaking down of some sensitive phenolic

177 antioxidants presented in CEP and RBO.

Page 15 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

9

178 3.3 TBARS

179 Lipid in meat is susceptible for oxidation causing the breakdown of nutritive fatty

180 acid and yielding off-flavors. Actually, TBARS is used to estimate the degree of lipid

181 oxidation by detecting the secondary product of oxidation. So, it can be an alternative

182 way to evaluate the effectiveness of antioxidants (Luo et al., 2007). The result from Figure

183 3 showed that the treatment condition and storage time significantly affected the TBARS

184 value (p ≤0.05). Fresh beef treated with both concentrations of pure CEP effectively

185 retarded lipid oxidation during storage for 7 days, with TBARS value in the range

186 between 0.46-1.44 mg MDA/kg, these values were lower than the acceptable quality limit

187 value (2.28 mg MDA/kg) according to Campo et al. (2006), however, according to our

188 previous result of microbial value, the beef treated with pure CEP treatments provided 5

189 days for microbial quality. Likewise the sample treated by 2% CEP+0.2% RBO, could

190 extend shelf-life up to 5 days regarding TBARS value. The protection against fat

191 oxidation of CEP in fresh beef might be due to the presence of high phenolic content that

192 contributed to mark AOA in preventing lipid oxidation. (Zhang, Zhang, Zhang, & Liu,

193 2010; Velioglu, Nazza, Gao, & Oomah, 1998). The mechanism might be related to the

194 ability of donating hydrogen atoms of phenolics and neutralizing free radical by

195 scavenges the free radical. In case of the beef treated with RBO, it could be found that the

196 lipid oxidation rapidly increased during storage. This result could be noted that lipid

197 compositions in RBO can be reactant for lipid oxidation and promote the rate of oxidation

198 reaction in fresh beef during storage.

199 3.4 Color

200 The color appearance in fresh meat is important factor for consumer selection

201 because most consumers have learned through experience that the color of fresh beef is

Page 16 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

10

202 bright red (Neethling, Suman, Sigge, Hoffman, & Hunt, 2017). The color parameters (L*,

203 a* and b*) of fresh beef were shown in Figure 4 (a), (b) and (c), respectively. As expected,

204 the sample treated with higher concentration of CEP gave the higher in a*, while the

205 reduction of L* was detected due to the effect of the purple pigment called anthocyanin

206 in purple corn. During storage, the increasing of b* was observed in all samples, whereas,

207 the trend of a* was found to decrease. However, a* in the samples treated by CEP 3%

208 and CEP 2%+RBO 0.2% remained high level during storage. Based on these results, CEP

209 has a natural red color that could be used in fresh beef in order to improve color and

210 appearance of retail cut.

211 4. Conclusions

212 The present study showed that the application of CEP at the concentration 2 and

213 3% as well as CEP 2%+RBO 0.2% on fresh beef could effectively extend the shelf-life

214 up to 5 days with the acceptable level of microbial counts and lipid oxidation value as

215 well as the color appearance.

216 Acknowledgments

217 This research fund was supported by the Increase Production Efficiency and Meat

218 Quality of Beef Cattle and Buffalo Research Group, Khon Kaen University, Thailand.

219 Special thanks to Siam Miragro Co., Ltd for providing the materials. The authors were

220 grateful for their cooperation throughout this project.

221 References

222 American Meat Science Association. (2012). Meat color measurement guidelines. Am.

223 Meat Sci. Assoc., Champaign, IL, USA. Retrieved from

224 https://www.meatscience.org/ publications-resources/ printed-publications/amsa-

225 meat-color-measurement- guidelines)

Page 17 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

11

226 Arpan, D., Praveen, J., & Singh, A. (2013). Antibacterial activity of rice bran oil. Recent

227 Research in Science and Technology, 5(2), 18-19. Retrieved from

228 http://updatepublishing.com/journal/index.php/rrst/article/view/1016

229 Association of Official Analytical Chemists. (1990). Official methods of analysis (K.

230 Helrich, Ed) (15th ed). Arlington, Virginia, USA. AOAC International.

231 Association of Official Analytical Chemists. (2000). Official Methods of Analysis (17th

232 ed). Gaithersburg, Maryland, USA. AOAC International.

233 Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in

234 foods-a review. International Journal of Food Microbiology, 94(3), 223-53. doi:

235 10.1016/j.ijfoodmicro.2004.03.022

236 Campo, M. M., Nute G. R., Hughes, S. I., Enser, M., Wood, J. D., Richardson, & R. I.

237 (2006). Flavour perception of oxidation in beef. Meet Science, 72(2), 303-311.

238 doi: 10.1016/j.meatsci.2005.07.015

239 Cha, D. S., & Chinnan, M. S. (2004). Biopolymer-based antimicrobial packaging: a

240 review. Critical Reviews in Food Science and Nutrition, 44, 223-237. doi:

241 10.1080/10408690490464276

242 Dave, D., & Ghaly, A. E. (2011). Meat Spoilage Mechanisms and Preservation

243 Techniques: A Critical Review. American Journal of Agricultural and Biological

244 Sciences, 6(4), 486-510. Retrieved from https://pdfs.semanticscholar.

245 org/76c0/6ffbcdc508a8ed0ca363c6a496bfb765304e.pdf

246 Friedman, M. (2013). Rice brans, rice bran oils, and rice hulls: Composition, food and

247 industrial uses, and bioactivities in humans, animals, and cells. Journal of

248 Agricultural and Food Chemistry, 61(45), 10626-10641. doi: 10.1021/jf403635

Page 18 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

https://www.sciencedirect.com/science/journal/01681605

https://doi.org/10.1016/j.ijfoodmicro.2004.03.022

https://doi.org/10.1016/j.meatsci.2005.07.015

https://doi.org/10.1080/10408690490464276

For Review Only

12

249 Gerhardt, A. L., & Gallo, N. B. (1998). Full-fat rice bran and oat bran similarly reduce

250 hypercholesterolemia in humans. Journal of Nutrition, 128(5), 865–869. doi:

251 10.1093/jn/128.5.865

252 Jang, S., & Xu, Z. (2009). Lipophilic and hydrophilic antioxidants and their antioxidant

253 activities in purple rice bran. Journal of Agricultural and Food Chemistry, 57(3),

254 858-862. doi: 10.1021/jf803113c

255 Jing, P., Noriega, V., Schwartz, S. J., & Giusti, M. M. (2007). Effects of growing

256 conditions on purple corncob (Zea mays L.) anthocyanins. Journal of Agricultural

257 and Food Chemistry, 55(1), 8625–8629. doi: 10.1021/jf070755q

258 Kapcum, N., Uriyapongson, J., Alli, I., & Phimphilai, S. (2016). Anthocyanins, phenolic

259 compounds and antioxidant activities in colored corn cob and colored rice bran.

260 International Food Research Journal, 23(6), 2347-2356. Retrieved from

261 http://www.ifrj.upm.edu.my/23%20(06)%202016/(6).pdf

262 Krishnan, K. R., Babuskina, S., Babu, P. A. S., Sasikala, M., Sabina, K., Archana, G., . .

263 . Sukumar, M. (2014). Antimicrobial and antioxidant effects of spice extracts on

264 the shelf life extension of raw chicken meat. International Journal of Food

265 Microbiology, 171(1), 32-40. doi: 10.1016/j.ijfoodmicro.2013. 11.011

266 Leong L. P., & Shui, G. (2002). An investigation of antioxidant capacity of fruits in

267 Singapore markets. Journal of Food Chemistry, 76(1), 69-75. doi:

268 10.1016/S0308-8146(01)00251-5

269 Lin, Y. T., Labbe, R. G., & Shetty, K. (2004). Inhibition of Listeria monocytogenes in

270 fish and meat systems by use of oregano and cranberry phytochemical synergies.

271 Journal of Applied and Environmental Microbiology, 70(9), 5672-5678.

272 doi: 10.1128/AEM.70.9.5672-5678.2004

Page 19 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

https://doi.org/10.1093/jn/128.5.865

https://doi.org/10.1016/j.ijfoodmicro.2013.11.011

https://doi.org/10.1016/S0308-8146(01)00251-5

https://doi.org/10.1016/S0308-8146(01)00251-5

https://dx.doi.org/10.1128%2FAEM.70.9.5672-5678.2004

For Review Only

13

273 Luo, H., Lin, S., Ren, F., Wu, L., Chen, L., & Sun, Y. (2007). Antioxidant and

274 antimicrobial capacity of Chinese medicinal herb extracts in raw sheep meat.

275 Journal of Food Protection, 70(6), 1440-1445. doi:10.4315/0362-028X-

276 70.6.1440

277 Mutana, N., & Prasong, S. (2010). Study on Total Phenolic and their antioxidant activities

278 of Thai white, red and black rice bran extract. Pakistan Journal of Biological

279 Sciences, 13(4), 170-174. Retrieved from http://202.28.32.132/sciqa/data/05-

280 2/30.pdf

281 Neethling, N. E., Suman, S. P., Sigge, G. O., Hoffman L. C., & Hunt, M. C. (2017).

282 Exogenous and endogenous factors influencing color of fresh meat from

283 ungulates. Meat Muscle Biol, 1, 253–275. doi: 10.22175/mmb2017.06.0032

284 Pedreschi, R., & Cisneros-Zevallos, L. (2007). Phenolic profiles of Andean purple corn

285 (Zea mays L.). Journal of Food Chemistry, 100(1), 956-963. doi:

286 10.1016/j.foodchem.2005.11.004

287 Ramesh, C., & Pattar, M. G. (2010). Antimicrobial properties, antioxidant activity and

288 bioactive compounds from six wild edible mushroom of Western Ghats of

289 Karnatakan, India. Phamacognosy Reserarch, 2(2), 107-112. doi: 10.4103/0974-

290 8490.62953

291 Rasooli, I. (2007). Food preservation–a biopreservative approach. Food, 1(2), 111-136.

292 Retrieved from https://www.researchgate.net/profile/Iraj_Rasooli/publication/

293 228364282_Food_preservation-A_biopreservative_approach/links/

294 09e41513ffc12af572000000.pdf

295 Osothongs, M., Khemsawat, J., Sarakul, M., Jattawa, D., Suwanasopee, T., &

296 Koonawootrittriron, S. (2016). Current situation of beef industry in Thailand,

Page 20 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=FOjm5zgAAAAJ&citation_for_view=FOjm5zgAAAAJ:d1gkVwhDpl0C

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=FOjm5zgAAAAJ&citation_for_view=FOjm5zgAAAAJ:d1gkVwhDpl0C

https://dx.doi.org/10.4103%2F0974-8490.62953

https://dx.doi.org/10.4103%2F0974-8490.62953

For Review Only

14

297 Proceeding of international symposium: Dairy cattle beef up beef industry in Asia:

298 Improving productivity and environmental sustainability 5-8, 5-8. Retrieved from

299 https://www.researchgate.net/profile/Danai_Jattawa3/

300 publication/307608166_CURRENT_SITUATION_OF_BEEF_INDUSTRY_IN

301 _THAILAND/links/57d769a408ae601b39ac2dc2.pdf

302 Seideman, S. C., Cross, H. R., Smith, G. C., & Durland, P. R. (1984). Factors associated

303 with fresh meat color: a review. Journal of Food Quality, 6(3), 211-237.

304 doi.org/10.1111/j.1745-4557.1984.tb00826.x

305 Sema, A., Nursel, D., & Suleyman, A. (2007). Antimicrobial activity of some spices used

306 in the meat industry. Bulletin of the Veterinary Institute in Pulawy, 51, 53-57.

307 Retrieved from http://iranarze.ir/wp-content/uploads/2016/11/5687-English.pdf

308 Stratil, P., Klejdus, B., & Kuban, V. (2006). Determination of total content of phenolic

309 compounds and their antioxidant activity in vegetables evaluation of

310 spectrophotometric methods. Journal of Agricultural and Food Chemistry, 54(3),

311 607-616. doi: 10.1021/jf052334j

312 Tarladgis, B. G., Watts, B. M., Younathan, M. T., & Dugan, J. L. (1960). Distillation

313 method for the quantitative determination of malonaldehyde in rancid foods. The

314 Journal of American Oil Chemistry Society, 37(1), 44-48.

315 doi:10.1007/BF02630824

316 Thanonkaew, A., Wongyai, S., Decker, E. A., & McClements, D. J. (2015). Formation,

317 antioxidant property and oxidative stability of cold pressed rice bran oil emulsion.

318 Journal of Food Science Technology, 52(10), 6520-6528. doi: 10.1007/s13197-

319 015-1743-1

Page 21 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

15

320 Velioglu, Y. S., Nazza, G., Gao, L., & Oomah, B. D.(1998). Antioxidant activity and total

321 phenolics in selected fruits, vegetables and grain products. Journal of Agricultural

322 and Food Chemistry, 46(10), 4113-4117. doi: 10.1021/jf9801973

323 Walsh, T. J., Petraitis, V., Petraitiene, R., Field-Ridley, A., Sutton, D., Ghannoum, M., &

324 Casler, H. (2003). Experimental pulmonary aspergillosis due to Aspergillus

325 terreus: pathogenesis and treatment of an emerging fungal pathogen resistant to

326 amphotericin B. The Journal of Infectious Diseases, 188(2), 305-319. doi:

327 10.1086/377210

328 Zhang, B., Yu, Q., Jia, C., Jia, C., Wang, Y., Xiao, C., . . . Li, M. (2015). The actin-related

329 protein Sac1 is required for morphogenesis and cell wall integrity in Candida

330 albicans. Journal of Fungal Genetics and Biological, 81(1), 261-70. doi:

331 10.1016/j.fgb.2014.12.007

332 Zhang, M. W., Zhang, R. F., Zhang, F. X., & Liu, R. H. (2010). Phenolic profiles and

333 antioxidant activity of black rice bran of different commercially available

334 varieties. Journal of Agricultural and Food Chemistry, 58, 7580-7587.

335 doi:10.1021/jf1007665

336 Zhang, M. W., Guo, B. J, Zhang, R. F., Chi, J. W., Wei, Z. C., Xu, Z. H., . . . Tang, X. J.

337 (2006). Separation, purification and identification of antioxidant compositions in

338 black rice. Journal of Agricultural Science in China, 5(6), 431–440. doi:

339 10.1016/S1671-2927(06)60073-4

Page 22 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

https://doi.org/10.1086/377210

http://www.yeastgenome.org/author/Zhang_B/overview

http://www.yeastgenome.org/author/Yu_Q/overview

http://www.yeastgenome.org/author/Jia_C/overview

https://doi.org/10.1016/j.fgb.2014.12.007

https://doi.org/10.1016/j.fgb.2014.12.007

https://doi.org/10.1016/S1671-2927(06)60073-4

https://doi.org/10.1016/S1671-2927(06)60073-4

For Review Only

1 SJST MANUSCRIPT TEMPLATE FOR A FIGURE FILE

2

Day 1 Day 3 Day 5 Day 7 Day 90.00

2.00

4.00

6.00

8.00

10.00

12.00 NC

PC

CEP 2%

CEP 3%

RBO 0.2%

RBO 0.4%

CEP1%+RBO 0.2%

CEP 2%+RBO 0.2%

Storage Times (day)

Tot

al p

late

cou

nt (l

og c

fu/g

)

(a)

3


1.00

2.00

3.00

4.00

5.00 NC

PC

CEP 2%

CEP 3%

RBO 0.2%

RBO 0.4%

CEP1%+RBO 0.2%

CEP 2%+RBO 0.2%

Storage Times (day)

Tot

al y

east

and

mol

d (lo

g cf

u/g)

(b)

4 Figure 1 Total plate count (a) and total yeast and mold (b) in fresh beef treated with

5 different concentrations of purple corn cob extract powder (CEP), black rice bran

6 oil (RBO) and their combinations during storage at 4°C for 9 days.

7 NC = negative control (untreated); PC = positive control (0.02% butylated hydroxytoluene)

Page 23 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

8


0.50

1.00

1.50

2.00

2.50

3.00 NC

PC

CEP 2%

CEP 3%

RBO 0.2%

RBO 0.4%

CEP 1% + RBO 0.2%

CEP 2% + RBO 0.2%

Storage Times (days)

AB

TS

inhi

bito

ry

(mg

Tro

lox/

100

g)

(a)

9


0.10

0.20

0.30

0.40

0.50

0.60

0.70 NC

PC

CEP 2%

CEP 3%

RBO 0.2%

RBO 0.4%

CEP 1% + RBO 0.2%

CEP 2% + RBO 0.2%

Storage Time (days)

DPP

H r

adic

al sc

aven

ging

abi

lity

(mg

Tro

lox/

100

g)

(b)

10 Figure 2 ABTS inhibitory (A), and DPPH radical scavenging ability (B) in fresh beef

11 treated with different concentrations of purple corn cob extract powder (CEP),

12 black rice bran oil (RBO) and their combinations during storage at 4°C for 9

13 days


Page 24 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

15

Day 1 Day 3 Day 5 Day 7 Day 90.001.002.003.004.005.006.007.008.009.00

10.0011.00 NC

PC

CEP 2%

CEP 3%

RBO 0.2%

RBO 0.4%

CEP 1%+RBO 0.2%

CEP 2%+RBO 0.2%

Storage Time (day)

TB

AR

S va

lue

(mg

eq

MD

A/k

g)

1617 Figure 3 Thiobarbituric acid-reactive substances (TBARS) value in fresh beef

18 treated with different concentrations of purple corn cob extract powder

19 (CEP), black rice bran oil (RBO) and their combinations during

20 storage at 4°C for 9 days.


22

23

24

Page 25 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only25


25.00

30.00

35.00

40.00

45.00

50.00 NC

PC

CEP 2%

CEP 3%

RBO 0.2%

RBO 0.4%

CEP 1%+ RBO 0.2%

CEP 2%+RBO 0.2%


L* v

alue

(a)

26


10.00

12.00

14.00

16.00

18.00

20.00 NC

PC

CEP 2%

CEP 3%

RBO 0.2%

RBO 0.4%

CEP 1%+ RBO 0.2%

CEP 2%+RBO 0.2%


a* v

alue

(b)

27


2.00

4.00

6.00

8.00

10.00 NC

PC

CEP 2%

CEP 3%

RBO 0.2%

RBO 0.4%

CEP 1%+ RBO 0.2%

CEP 2%+RBO 0.2%


b* v

alue

(c)

28

Page 26 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

For Review Only

29 Figure 4 Color parameters of L* (a), a* (b) and b* (c) in fresh beef treated with

30 different concentrations of purple corn cob extract powder (CEP), black

31 rice bran oil (RBO) and their combinations during storage at 4°C for 9

32 days


Page 27 of 27

For Proof Read only


123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960

for review only - prince of songkla universityrdo.psu.ac.th/sjstweb/ar-press/2019may/7.pdf · for...

Documents