Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity

Author(s):Show less -

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

Affiliation

^[1] Ctr Tecnol Carne de Galicia, Rua 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, Dept Food Sci, Fac Food Engn, 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. 55-63, DEC 2018.
• Web of Science Citations: 17

Abstract

The antioxidant and antimicrobial effects of guarana seed extracts (GSE) added to pork patties were evaluated for 18 days storage at 2 +/- 1 degrees C. Five treatments were prepared: i) without natural antioxidant {[}control (negative control)], ii) with BHT at 200 mg/kg (positive control), and iii) with three different concentrations: 250 mg/kg (guarana seed low dose-GSL), 500 mg/kg (guarana seed medium dose-GSM) and 1000 mg/kg (guarana seed high dose-GSH) of guarana extracts, respectively. The pH, instrumental colour (CIE L{*}, a{*}, b{*}), total viable counts (TVC), Pseudomonas spp. counts and lactic acid bacteria (LAB) counts, 2-thiobarbituric acid reactive substances (TBARS) and carbonyl content were determined after 0, 7, 11, 15 and 18 days of storage period. The in vitro antioxidant activity together with the phenolic profile of GSE was also studied. Microbial analysis showed that GSE had no antimicrobial activity on pork patties. The untargeted UHPLC-ESI-QTOF approach confirmed the wide phenolic composition of GSE able to explain the antioxidant power (28.2 g/kg of phenolic equivalents). Low doses (GSL) of GSE were able to preserve the values of colour parameters, obtaining higher L{*}, a{*} and b{*} values during storage, which is reflected in the lowest colour differences during storage (Delta E0-18{*} = 4.56). TBARS and carbonyls values in GSE added samples were lower than control and BHT ones. GSL and GSM provided better results than the synthetic antioxidant (0.08 and 0.07 vs 0.18 mg MDA/kg; 2.47 and 3.13 vs 3.23 nmol/mg, for GSL and GSM vs BHT, respectively). These findings show that GSE are very effective against colour deterioration, lipid and protein oxidation in pork patties and possessing the potential to be used as natural antioxidants. (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