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Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami.


ABSTRACT: 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.

SUBMITTER: Smit P 

PROVIDER: S-EPMC7215206 | biostudies-literature | 2020 May

REPOSITORIES: biostudies-literature

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Effects of honeybush (<i>Cyclopia subternata</i>) extract on physico-chemical, oxidative and sensory traits of typical Italian salami.

Smit Paula P   Cullere Marco M   Dalle Zotte Antonella A   Balzan Stefania S   Hoffman Louwrens Christiaan LC   Novelli Enrico E  

Food science & nutrition 20200324 5


Honeybush (<i>Cyclopia subternata</i> 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 (<i>p</i> < .01) water activity (0.  ...[more]

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