Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami
Date
2020-02-18
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
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.
Description
CITATION: Smit, P. et al. 2020. Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami. Food science & nutrition, 8(5):2299–2306. doi:10.1002/fsn3.1509
The original publication is available at https://onlinelibrary.wiley.com/journal/20487177
The original publication is available at https://onlinelibrary.wiley.com/journal/20487177
Keywords
Cyclopia subternata, Italian salami characteristics, Honeybush extract, Lipid oxidation, Natural antioxidant
Citation
Smit, P. et al. 2020. Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami. Food science & nutrition, 8(5):2299–2306. doi:10.1002/fsn3.1509