Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami
dc.contributor.author | Smit, Paula | en_ZA |
dc.contributor.author | Cullere, Marco | en_ZA |
dc.contributor.author | Zotte, Antonella Dalle | en_ZA |
dc.contributor.author | Balzan, Stefania | en_ZA |
dc.contributor.author | Hoffman, Louwrens Christiaan | en_ZA |
dc.contributor.author | Novelli, Enrico | en_ZA |
dc.date.accessioned | 2022-08-10T13:29:23Z | |
dc.date.available | 2022-08-10T13:29:23Z | |
dc.date.issued | 2020-02-18 | |
dc.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 | en_ZA |
dc.description | The original publication is available at https://onlinelibrary.wiley.com/journal/20487177 | en_ZA |
dc.description.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. | en_ZA |
dc.description.uri | https://onlinelibrary.wiley.com/doi/10.1002/fsn3.1509 | |
dc.description.version | Publishers version | en_ZA |
dc.format.extent | 8 pages : illustrations | en_ZA |
dc.identifier.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 | en_ZA |
dc.identifier.issn | 2048-7177 (online) | |
dc.identifier.other | doi:10.1002/fsn3.1509 | |
dc.identifier.uri | http://hdl.handle.net/10019.1/125592 | |
dc.language.iso | en_ZA | en_ZA |
dc.publisher | Wiley | en_ZA |
dc.rights.holder | Authors retain copyright | en_ZA |
dc.subject | Cyclopia subternata | en_ZA |
dc.subject | Italian salami characteristics | en_ZA |
dc.subject | Honeybush extract | en_ZA |
dc.subject | Lipid oxidation | en_ZA |
dc.subject | Natural antioxidant | en_ZA |
dc.title | Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami | en_ZA |
dc.type | Article | en_ZA |