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Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-24 , DOI: 10.1002/fsn3.1509 Paula Smit 1, 2 , Marco Cullere 1 , Antonella Dalle Zotte 1 , Stefania Balzan 3 , Louwrens Christiaan Hoffman 4, 5 , Enrico Novelli 2
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-24 , DOI: 10.1002/fsn3.1509 Paula Smit 1, 2 , Marco Cullere 1 , Antonella Dalle Zotte 1 , Stefania Balzan 3 , Louwrens Christiaan Hoffman 4, 5 , Enrico Novelli 2
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Honeybush (Cyclopia subternata Vogel) is an indigenous South African shrub enjoyed as hot brewed tea. “Unfermented” honeybush is also a potential antioxidant bioactive extract for foodstuffs due to its polyphenol content. The effect of “unfermented” honeybush extract (Hob; 0.5%) was evaluated in typical Italian salami and compared with nitrate (Nit; 100 mg/kg) and a control (Ctl; without nitrate or honeybush). After 35 days of ripening, Hob had a higher (p < .01) water activity (0.928), compared with Ctl (0.923) and Nit (0.924). Final pH (5.35–5.24) was not affected by treatments. Lower lipid oxidation was observed in Hob and Nit treatments (p < .001) compared with Ctl. Internal color and odor intensity were similar among treatments. Salami with honeybush extract had less spontaneous outer surface mold growth whereas the Ctl showed intermediate growth (p < .05). Honeybush extract seems a promising natural ingredient with antioxidant action.
中文翻译：
蜜树（Cyclopia subternata）提取物对典型意大利萨拉米的理化、氧化和感官特性的影响。
蜜树（ Cyclopia subternata Vogel）是一种南非本土灌木，可用作热泡茶。由于其多酚含量，“未发酵”蜜树也是一种潜在的食品抗氧化生物活性提取物。在典型的意大利萨拉米中评估“未发酵”蜜树提取物（Hob；0.5%）的效果，并与硝酸盐（Nit；100 mg/kg）和对照（Ctl；不含硝酸盐或蜜树）进行比较。成熟 35 天后，与 Ctl (0.923) 和 Nit (0.924) 相比，Hob 的水分活度 ( p < .01) 更高 (0.928)。最终 pH (5.35–5.24) 不受处理影响。与 Ctl 相比，Hob 和 Nit 处理中观察到较低的脂质氧化 ( p < .001)。处理之间的内部颜色和气味强度相似。含有蜜树提取物的萨拉米香肠外表面霉菌自发生长较少，而 Ctl 则显示中等生长 ( p < .05)。蜜树提取物似乎是一种很有前途的具有抗氧化作用的天然成分。
更新日期：2020-03-24
中文翻译：
蜜树（Cyclopia subternata）提取物对典型意大利萨拉米的理化、氧化和感官特性的影响。
蜜树（ Cyclopia subternata Vogel）是一种南非本土灌木，可用作热泡茶。由于其多酚含量，“未发酵”蜜树也是一种潜在的食品抗氧化生物活性提取物。在典型的意大利萨拉米中评估“未发酵”蜜树提取物（Hob；0.5%）的效果，并与硝酸盐（Nit；100 mg/kg）和对照（Ctl；不含硝酸盐或蜜树）进行比较。成熟 35 天后，与 Ctl (0.923) 和 Nit (0.924) 相比，Hob 的水分活度 ( p < .01) 更高 (0.928)。最终 pH (5.35–5.24) 不受处理影响。与 Ctl 相比，Hob 和 Nit 处理中观察到较低的脂质氧化 ( p < .001)。处理之间的内部颜色和气味强度相似。含有蜜树提取物的萨拉米香肠外表面霉菌自发生长较少，而 Ctl 则显示中等生长 ( p < .05)。蜜树提取物似乎是一种很有前途的具有抗氧化作用的天然成分。
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