Grape processing generates residues rich in bioactive compounds with potential application in the meat industry.However,these substances are unstable and needs to be treated to allow their action during the processing...Grape processing generates residues rich in bioactive compounds with potential application in the meat industry.However,these substances are unstable and needs to be treated to allow their action during the processing and storage of meat products.In this sense,a phenolic-rich extract from grape pomace was microencapsulated and evaluated for its potential to inhibit the oxidative process in raw and precooked beef burgers during cold storage.Three hamburger formulations containing lyophilized extract(LEB),microencapsulated extract(MEB)and synthetic antioxidant sodium erythorbate(SEB)were prepared,pre-cooked,and evaluated for lipid and protein oxidation.The microencapsulation,with 95.0%efficiency,provided a material with a crystalline structure,rich in phenolics and with high antioxidant potential,showing 377.4±0.01,1768.1±0.07 and 1185.0±0.20μmol TEAC.100 g−1 for DPPH,ABTS and FRAP,respectively.Lower values of malonaldehyde were found in LEB and MEB(2.9±0.3 and 1.4±0.5 mg MDA.kg−1,respectively)at the end of storage,with emphasis on for the hamburgers that received the microencapsulated extract.Similar behavior was observed for the analysis of carbonyl compounds,with values of 11.1±1.1,8.7±1.4 and 6.8±1.0 nM carbonyl.mg−1 in SEB,LEB and MEB,respectively.Thus,the freeze-dried and microencapsulated grape extracts showed superior results when compared to the synthetic antioxidant,increasing the oxidative stability of hamburgers,and avoiding significant color changes during the cold storage.The results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.展开更多
The aim of this investigation was to assess the effect of yellow mombin bagasse extract(YMBE),alone or combined with commercial cryoprotectants,on the quality changes during cold storage of surimi and surimi gel prepa...The aim of this investigation was to assess the effect of yellow mombin bagasse extract(YMBE),alone or combined with commercial cryoprotectants,on the quality changes during cold storage of surimi and surimi gel prepared with the cutting by-product of green weakfish(Cynoscion virescens).Four treatments were elaborated:SC(surimi control),SE(surimi with addition of 1%extract),SCP(surimi with the addition of 4%sorbitol+4%sucrose)and SECP(surimi with addition of 1%extract+4%sorbitol+4%sucrose).The addition of the extract was effective in maintaining the whiteness of the surimi and its gel throughout storage.At the end of 12 days of cold storage,the surimi gel prepared with SE treatment presented high whiteness compared to the control samples.The inclusion of 1%YMBE in isolation or combined with commercial cryoprotectants showed a positive effect on the inhibition of lipid and protein oxidation of surimi.In conclusion,YMBE extract is a promising alternative to be used as a natural food preservative in surimi and surimi gel.展开更多
基金funded in part by the Coordination for the Improvement of Higher Education Personnel-Brazil(CAPES)for the scholarship awarded to the first author-Finance Code 001“Fundaç˜ao de Apoio`a Pesquisa do Estado da Paraíba”(FAPESQ-PB)for the financial support through project 005/2019.
文摘Grape processing generates residues rich in bioactive compounds with potential application in the meat industry.However,these substances are unstable and needs to be treated to allow their action during the processing and storage of meat products.In this sense,a phenolic-rich extract from grape pomace was microencapsulated and evaluated for its potential to inhibit the oxidative process in raw and precooked beef burgers during cold storage.Three hamburger formulations containing lyophilized extract(LEB),microencapsulated extract(MEB)and synthetic antioxidant sodium erythorbate(SEB)were prepared,pre-cooked,and evaluated for lipid and protein oxidation.The microencapsulation,with 95.0%efficiency,provided a material with a crystalline structure,rich in phenolics and with high antioxidant potential,showing 377.4±0.01,1768.1±0.07 and 1185.0±0.20μmol TEAC.100 g−1 for DPPH,ABTS and FRAP,respectively.Lower values of malonaldehyde were found in LEB and MEB(2.9±0.3 and 1.4±0.5 mg MDA.kg−1,respectively)at the end of storage,with emphasis on for the hamburgers that received the microencapsulated extract.Similar behavior was observed for the analysis of carbonyl compounds,with values of 11.1±1.1,8.7±1.4 and 6.8±1.0 nM carbonyl.mg−1 in SEB,LEB and MEB,respectively.Thus,the freeze-dried and microencapsulated grape extracts showed superior results when compared to the synthetic antioxidant,increasing the oxidative stability of hamburgers,and avoiding significant color changes during the cold storage.The results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.
基金funded in part by the Coordination for the Improvement of Higher Education Personnel-Brazil(CAPES)for the scholarship awarded to the first author-Finance Code 001“Fundaç˜ao de Apoio`a Pesquisa do Estado da Paraíba”(FAPESQ-PB)the financial support through project approved in the Support Program for Centers of Excellence-(project 005/2019-PRONEX 2018).
文摘The aim of this investigation was to assess the effect of yellow mombin bagasse extract(YMBE),alone or combined with commercial cryoprotectants,on the quality changes during cold storage of surimi and surimi gel prepared with the cutting by-product of green weakfish(Cynoscion virescens).Four treatments were elaborated:SC(surimi control),SE(surimi with addition of 1%extract),SCP(surimi with the addition of 4%sorbitol+4%sucrose)and SECP(surimi with addition of 1%extract+4%sorbitol+4%sucrose).The addition of the extract was effective in maintaining the whiteness of the surimi and its gel throughout storage.At the end of 12 days of cold storage,the surimi gel prepared with SE treatment presented high whiteness compared to the control samples.The inclusion of 1%YMBE in isolation or combined with commercial cryoprotectants showed a positive effect on the inhibition of lipid and protein oxidation of surimi.In conclusion,YMBE extract is a promising alternative to be used as a natural food preservative in surimi and surimi gel.
