Effect of chitosan addition on the inhibition of lipid oxidation in ground pork

Jorge Cruz; Mario A. García; Nilia de la Paz

doi:10.5281/zenodo.13974644

Autores/as

Jorge Cruz Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba. Autor/a https://orcid.org/0009-0005-9535-4876
Mario A. García Universidad Técnica de Manabí, Portoviejo, Ecuador. Autor/a https://orcid.org/0000-0002-0304-9665
Nilia de la Paz Centro de Investigación y Desarrollo de Medicamentos, La Habana, Cuba. Autor/a https://orcid.org/0000-0001-8067-9516

DOI:

https://doi.org/10.5281/zenodo.13974644

Palabras clave:

quitosana, irradiación, actividad antioxidante, oxidación lipídica, carne de cerdo molida

Resumen

El objetivo del presente trabajo fue evaluar el efecto de la irradiación UV de la quitosana en su actividad antioxidante mediante el ensayo ABTS e inhibición de la oxidación lipídica en carne de cerdo molida mediante el ensayo TBA. Se utilizó quitosana obtenida de la quitina de langosta (Panulirus argus), a través de un proceso de N-desacetilación termo-alcalina. Se aplicaron seis tratamientos a diferentes tiempos (5; 15 y 30 min) y dos longitudes de onda (254 y 365 nm). Como patrón de comparación, se empleó una muestra de quitosana no irradiada. También se determinaron las coordenadas cromáticas de disoluciones de las quitosanas. La irradiación UV de la quitosana no varió significativamente (p>0,05), ni las coordenadas cromáticas, ni la actividad antioxidante de sus disoluciones al 1 % (m/v) en las condiciones ensayadas. La adición de la disolución de quitosana en ácido láctico al 1 % (v/v) a razón de 2,5 mL por 50 g de carne de cerdo molida, redujo su oxidación lipídica desde 0,23 hasta 0,14 mg MDA/kg a las 24 h a temperatura ambiente.

Referencias

Ahn, D.U., Olson, D.G., Lee, J.I., Jo, C., Wu, C. & Chen, X. (1998). Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. Journal of Food Science, 63, 15-19. https://doi.org/10.1111/j.1365-2621.1998.tb15665.x

Casariego, A. (2009). Desarrollo de películas y coberturas de quitosana de empleo potencial en alimentos. Universidad de La Habana.

Chien, P.J., Sheu, F., Huang, W.T. & Su, M.S. (2007). Effect of molecular weight of chitosans on their antioxidative activities in apple juice. Food Chemistry, 102, 1192-1198. https://doi.org/10.1016/j.foodchem.2006.07.007

Dutta, P.K., Tripathi, S., Mehrotra, G.K. & Dutta, J. (2009). Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry, 114, 1173-1182. https://doi.org/10.1016/j.foodchem.2008.11.047

Eskin, N.A.M. & Przybylski, R. (2000). Antioxidants and shelf life of foods. En Eskin, N.A.M. y Robinson, D.S. (Eds.), Food shelf life stability: Chemical, biochemical and microbiological changes. Boca Raton, FL: CRC Press LLC.

Frankel, E.N. & Meyer, A.S. (2000). The problems of using one-dimensional methods to evaluate multi-functional food and biological antioxidants. Journal of the Science of Food and Agriculture, 80, 1925-1941. https://doi.org/10.1002/1097-0010(200010)80:13<1925::AID-JSFA714>3.0.CO;2-4

Guibal, E. (2004). Interactions of metal ions with chitosan-based sorbents: a review. Separation and Purification Technology, 38, 43-74. https://doi.org/10.1016/j.seppur.2003.10.004

Halliwell, B. (2002). Food-Derived Antioxidants: How to Evaluate Their Importance in Food and In Vivo. En: Handbook of Antioxidants: Second Edition, Revised and Expanded. Eds. Cadenas, E. y Packer, L., Marcel Dekker Inc., Basel, Suiza.

Hernández, H., Águila, E., Flores, O., Viveros, E.L. & Ramos, E. (2009). Obtención y caracterización de quitosano a partir de exoesqueletos de camarón. Superficies y Vacío, 22, 57-60.

Rabek, J.F. (1995). Polymer Degradation. Chapman and Hall, London.

Kanatt, S., Chander, R. & Sharma, A. (2004). Effect of irradiated chitosan on the rancidity of radiation-processed lamb meat. International Journal of Food Science and Technology, 39, 997-1003. https://doi.org/10.1111/j.1365-2621.2004.00868.x

Kanatt, S., Chander, R. & Sharma, A. (2008). Chitosan and mint mixture: A new preservative for meat and meat products. Food Chemistry, 107, 845- 852. https://doi.org/10.1016/j.foodchem.2007.08.088

Kim, K.W. & Thomas, R.L. (2007). Antioxidative activity of chitosan with varying molecular weights. Food Chemistry, 101(1), 308-313. https://doi.org/10.1016/j.foodchem.2006.01.038

Lee, H.Y., Park, S.M. & Ahn, D.H. (2003). Effect of storage properties of pork dipped in chitosan solution. Journal of the Korean Society of Food Science and Nutrition, 32, 519-525. https://doi.org/10.3746/jkfn.2003.32.4.519

Leopoldini, M., Russo, N. & Toscano, M. (2011). The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chemistry, 125, 288-306. https://doi.org/10.1016/j.foodchem.2010.08.012

Meir, S., Kanner, J., Akiri, B. & Hadas, S.P. (1995). Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. Journal of Agricultural and Food Chemistry, 43, 1813-1821. https://doi.org/10.1021/jf00055a012

Mucha, M. & Pawlak, A. (2022). Complex study on chitosan degradability. Polimery, 47(7-8), 509–516. https://polimery.ichp.vot.pl/index.php/p/article/view/1994

No, H.K., Meyers, S., Prinyawiwatkul, W. & Xu, Z. (2007). Applications of Chitosan for Improvement of Quality and Shelf Life of Foods. Journal of Food Science, 72(5), 87-100. https://doi.org/10.1111/j.1750-3841.2007.00383.x

Pasanphan, W., Buettner, G. & Chirachanchai, S. (2010). Chitosan gallate as a novel potential polysaccharide antioxidant: an EPR study. Carbohydrate Research, 345, 132-140. https://doi.org/10.1016/j.carres.2009.09.038

Peniche, C.A. (2006). Estudios sobre quitina y quitosana (trabajo presentado para optar por el grado científico de Doctor en Ciencias, Universidad de La Habana), 95 p.

Rao, M., Chander, R. & Sharma, A. (2005). Development of shelf-stable intermediate moisture meat products using active edible chitosan coating and irradiation. Journal of Food Science, 70(7), 325-331. https://doi.org/10.1111/j.1365-2621.2005.tb11475.x

Rashid, T., Mizanur, M., Kabir, S., Shamsuddin, S. & Khan, M.A. (2012). A new approach for the preparation of chitosan from γ-irradiation of prawn shell: effects of radiation on the characteristics of chitosan. Polymer International, 61, 1302-1308. https://doi.org/10.1002/pi.4207

Re, R., Pellegrini, N., Protegentte, A., Pannala, A., Yang, M. & Riceevans, C. (1999). Antioxidant activity applying ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3

Rhazi, M., Desbrières, J., Tolaimate, A., Rinaudo, M., Vottero, P. & Alagui, A. (2002). Influence of the nature of the metal ions on the complexation with chitosan: application to the treatment of liquid waste. European Polymer Journal, 38, 1523-1530. https://doi.org/10.1016/S0014-3057(02)00026-5

Schreiber, S.B., Bozell, J.J., Hayes, D.G. & Zivanovic, S. (2013). Introduction of primary antioxidant activity to chitosan for application as a multifunctional food packaging material. Food Hydrocolloids, 33, 207-214. https://doi.org/10.1016/j.foodhyd.2013.03.006

Sionkowska, A., Wisniewski, M., Skopinska, J., Poggi, G.F., Marsano, E., Maxwell C.A. & Wess, T.J. (2006). Thermal and mechanical properties of UV irradiated collagen/chitosan thin films. Polymer Degradation and Stability, 91, 3026-3032. https://doi.org/10.1016/j.polymdegradstab.2006.08.009

Vyncke, W. (1975). Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fette Seifen Anstrichm, 77, 239-240. https://doi.org/10.1002/lipi.19750770610

Xie, W., Xu, P. & Liu, Q. (2001). Antioxidant activity of a water-soluble chitosan derivates. Bioorganic & Medicinal Chemistry Letters, 11, 1699-1701. https://doi.org/10.1016/S0960-894X(01)00285-2

Xue, C., Yu, G.T., Hirata, J., Terao, J. & Lin, H. (1998). Antioxidative activities of several marine polysacharides evaluated in a phosphatidylcholine-liposomal suspension and organic solvents. Bioscience, Biotechnology, and Biochemistry, 62, 206-209. https://doi.org/10.1271/bbb.62.206

Yen, M.T., Yang, J.H. & Mau, J.L. (2008). Antioxidant properties of chitosan from crab shells. Carbohydrate Polymers, 74, 840-844. https://doi.org/10.1016/j.carbpol.2008.05.003

Youn, D.K., No, H.K. & Prinyawiwatkul, W. (2007). Physical characteristics of decolorized chitosan as affected by sun drying during chitosan preparation. Carbohydrate Polymers, 69, 707-712. https://doi.org/10.1016/j.carbpol.2007.02.007

Youn, D.K., No, H.K. & Prinyawiwatkul, W. (2008). Decoloration of chitosan by UV irradiation. Carbohydrate Polymers, 73, 384-389. https://doi.org/10.1016/j.carbpol.2007.12.003