Advanced search
Start date
Betweenand

Evaluation of microbiological and oxidative stability of meat products added with microencapsulated natural pigments obtained from jabuticaba (Myrciaria cauliflora) residue

Grant number: 12/17899-3
Support type:Regular Research Grants
Duration: April 01, 2013 - March 31, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Marco Antonio Trindade
Grantee:Marco Antonio Trindade
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Assoc. researchers:Andrezza Maria Fernandes ; Carmen Sílvia Fávaro Trindade

Abstract

The anthocyanins present in jabuticaba (Myrciaria cauliflora) processing waste, besides presenting coloring attributes, may show antioxidant and antimicrobial activities. The objective of this study is to evaluate the antimicrobial and antioxidant potential of microencapsulated jabuticaba extract applied to meat products replacing traditionally used pigments. Jabuticaba extract will be microencapsulated by spray dryer using maltodextrin as carrier agent. The microencapsulated extract will be evaluated with respect to its antimicrobial and antioxidant activities, including anthocyanins quantification in the extract and the obtained powder. The meat products (fresh sausage and bologna) will be prepared with and without the addition of microencapsulated jabuticaba extract. Three treatments will be performed for each meat product (fresh sausage and bologna), as follows: 1) addition of commercial pigment (control), 2) addition of the jabuticaba extract in concentration A and 3) addition of the jabuticaba extract in concentration B. Analyses will be carried out for sausages characterization (proximal composition, instrumental texture, weight loss from cooking and emulsion stability) and for the evaluation of its stability during storage, through physico-chemical (TBARS, color and pH), microbiological (coliform at 45°C, Staphylococcus aureus, clostrídeos sulfite-redutores and Salmonella) and sensory analyses (acceptance test). (AU)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
BALDIN, JULIANA C.; MUNEKATA, PAULO E. S.; MICHELIN, EUDER C.; POLIZER, YANA J.; SILVA, POLIANA M.; CANAN, THAIS M.; PIRES, MANOELA A.; GODOY, SILVIA H. S.; FAVARO-TRINDADE, CARMEN S.; LIM, CESAR G.; FERNANDES, ANDREZZA M.; TRINDADE, MARCO A. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, v. 108, p. 551-557, JUN 2018. Web of Science Citations: 4.
BALDIN, JULIANA CRISTINA; MICHELIN, EUDER CESAR; POLIZER, YANA JORGE; RODRIGUES, ISABELA; SERAPHIN DE GODOY, SILVIA HELENA; FREGONESI, RAUL PEREIRA; PIRES, MANOELA ALVES; CARVALHO, LARISSA TATERO; FAVARO-TRINDADE, CARMEN SILVIA; DE LIMA, CESAR GONCALVES; FERNANDES, ANDREZZA MARIA; TRINDADE, MARCO ANTONIO. Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity. MEAT SCIENCE, v. 118, p. 15-21, AUG 2016. Web of Science Citations: 25.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.