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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage

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Baldin, Juliana C. [1] ; Munekata, Paulo E. S. [1] ; Michelin, Euder C. [2] ; Polizer, Yana J. [1] ; Silva, Poliana M. [1] ; Canan, Thais M. [1] ; Pires, Manoela A. [1] ; Godoy, Silvia H. S. [2] ; Favaro-Trindade, Carmen S. [1] ; Lim, Cesar G. [3] ; Fernandes, Andrezza M. [2] ; Trindade, Marco A. [1]
Total Authors: 12
[1] Univ Sao Paulo, Dept Food Engn, Pirassununga - Brazil
[2] Univ Sao Paulo, Dept Vet Med, Pirassununga - Brazil
[3] Univ Sao Paulo, Dept Basic Sci, Pirassununga - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Food Research International; v. 108, p. 551-557, JUN 2018.
Web of Science Citations: 4

The aim of the present study was to add microencapsulated Jabuticaba aqueous extract (MJE) to mortadella as a natural dye and to evaluate its possible antioxidant and antimicrobial activity during refrigeration. Anthocyanins in the extract were quantified and identified. Three treatments of mortadella were prepared: without dye (Control), with cochineal carmine (Carmine) and with the addition of 2% MJE. We determined the chemical composition of mortadella, along with pH, instrumental color, lipid oxidation, microbiological characteristics (Escherichia coli, Staphylococcus aureus, Salmonella, sulphite-reducing Clostridium, aerobic mesophiles, aerobic psychrotrophics and lactic acid bacteria) and sensory acceptance during storage at 4 degrees C for 56 days. MJE showed high content of anthocyanins, with prevalence of cyanidin-3-glucoside. MJE improved sensory acceptance of texture and flavor of mortadella (P < 0.05), but we observed a slight decrease in color and aroma attributes (P < 0.05). Lipid oxidation of mortadella was not influenced by MJE or cochineal carmine. MJE also displayed a minor effect on physicochemical and microbiological characteristics during storage. As MJE did not alter most of mortadella sausages evaluated characteristics, it could be used as a natural dye in order to make better use of agro industry waste and to create a meat product enriched with natural antioxidants. (AU)

FAPESP's process: 12/17899-3 - Evaluation of microbiological and oxidative stability of meat products added with microencapsulated natural pigments obtained from jabuticaba (Myrciaria cauliflora) residue
Grantee:Marco Antonio Trindade
Support type: Regular Research Grants