Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella.
Food Res Int
; 163: 112210, 2023 01.
Article
en En
| MEDLINE
| ID: mdl-36596139
ABSTRACT
The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared without antioxidant, with sodium erythorbate and with the addition of three levels of BF 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2-8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p < 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Arándanos Azules (Planta)
/
Antioxidantes
Tipo de estudio:
Risk_factors_studies
Idioma:
En
Revista:
Food Res Int
Año:
2023
Tipo del documento:
Article