Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

Author(s):Show less -

Lorenzo, Jose M. ^[1] ; Vargas, Flavia Carolina ^[2] ; Strozzi, Isabella ^[2] ; Pateiro, Mirian ^[1] ; Furtado, Marianna M. ^[3] ; Sant'Ana, Anderson S. ^[3] ; Rocchetti, Gabriele ^[4] ; Barba, Francisco J. ^[5] ; Dominguez, Ruben ^[1] ; Lucini, Luigi ^[6] ; do Amaral Sobral, Paulo Jose ^[2]

Affiliation

^[1] Ctr Tecnol Came Galicia, Raa Galicia 4 Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense - Spain

^[2] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, 225 Duque De Caxias Norte Ave, BR-13635900 Pirassununga, SP - Brazil

^[3] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil

^[4] Univ Cattolica Sacro Cuore, Dept Anim Sci Food & Nutr, Via Emilia Parmense 84, I-29122 Piacenza - Italy

^[5] Univ Valencia, Fac Pharm, Toxicol & Forens Med Dept, Food Sci, Nutr & Food Sci Area, Prevent Med & Publ Hlth, Avda Vicent Andres Estelles S-N, E-46100 Valencia - Spain

^[6] Univ Cattolica Sacro Cuore, Dept Sustainable Food Proc, Via Emilia Parmense 84, I-29122 Piacenza - Italy

• Document type: Journal article
• Source: Food Research International; v. 114, p. 47-54, DEC 2018.
• Web of Science Citations: 15

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 +/- 1 degrees 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 200 mg/kg) and three concentrations of pitanga leaf extracts: PLL (at 250 mg/kg), PLM (at 500 mg/kg) and PLH (at 1000 mg/kg). The predominant phenolic compounds identified in pitanga leaf extracts were hydroxycinnamic acids, followed by tyrosol and other phenolics (alkylmethox-yphenols, 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. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC