Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life.
Food Res Int
; 114: 47-54, 2018 12.
Article
en En
| MEDLINE
| ID: mdl-30361026
ABSTRACT
The effect of pitanga leaf extracts, as source of natural antioxidants, on physicochemical properties as well as lipid and protein oxidation of pork burgers during storage at 2⯱â¯1⯰C, packed under modified atmosphere, was assessed. Formerly, the in vitro antioxidant and antimicrobial activities as well as the phenolic profile of pitanga leaf extracts were also studied. Thereafter, five samples were prepared, including control (without antioxidants), commercial synthetic antioxidant (BHT at 200â¯mg/kg) and three concentrations of pitanga leaf extracts PLL (at 250â¯mg/kg), PLM (at 500â¯mg/kg) and PLH (at 1000â¯mg/kg). The predominant phenolic compounds identified in pitanga leaf extracts were hydroxycinnamic acids, followed by tyrosol and other phenolics (alkylmethoxyphenols, hydroxycoumarins and hydroxyphenylpropenes). Pitanga leaf extracts showed a high antioxidant and antimicrobial in vitro activity. The addition of pitanga leaf extracts improved the redness of pork burgers during the whole display. On the other hand, the addition of natural antioxidants decreased the lipid oxidation from day 7 till the end of storage period. Burgers with antioxidant showed a similar protein oxidation level, observing an inhibition between 36% and 49% compared to control treatment. From the results, it can be concluded that pitanga leaf extract is a good alternative to commercial synthetic antioxidants to improve the quality and extend the shelf-life of pork burgers.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Oxidación-Reducción
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Extractos Vegetales
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Myrtaceae
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Conservación de Alimentos
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Productos de la Carne
Límite:
Animals
Idioma:
En
Revista:
Food Res Int
Año:
2018
Tipo del documento:
Article