Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami.
Int J Biol Macromol
; 111: 561-568, 2018 May.
Article
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| MEDLINE
| ID: mdl-29329812
ABSTRACT
The aim of this work is to try to substitute some synthetic additives by a natural extract from red prickly pear (Opuntia stricta) which known by its richness on bioactive polysaccharides mainly consisting of galactose, rhamnose and galacturonic acid. This natural fruit has a high content of carbohydrates above 18.81% FM. It contains also a high level of polyphenols 152.25⯱â¯0.26⯵g QE/mg PPE and flavonoids about 370.60⯱â¯0.12⯵g GAE/mg of PPE. In addition, prickly pear extract (PPE) displayed a strong antioxidant and antimicrobial activities. These activities are likely due to its phenolic, flavonoid and carbohydrate contents. Moreover, the addition of 2.5% of PPE, as a natural colorant and antimicrobial agent in salami formulation, causes a decrease in hardness and chewiness of the formulated salami. Interestingly, PPE inhibited bacterial growth in salami stored at 4⯰C over 30â¯days. Sensorial analysis shows that the color, taste and texture of salami prepared with 2.5% of PPE are markedly more appreciated by panelists. Our results suggest that the betalain pigment, carbohydrate and phenolic compounds present in PPE could be used as a natural colorant, antioxidant and antimicrobial agent without change of the sensory characteristics.
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Texto completo:
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Bases de datos:
MEDLINE
Asunto principal:
Polisacáridos
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Pyrus
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Colorantes de Alimentos
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Productos de la Carne
Idioma:
En
Revista:
Int J Biol Macromol
Año:
2018
Tipo del documento:
Article
País de afiliación:
Túnez