Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish

Autor(es)

Emelda Orlando SIMBINE ^[1] ; Larissa da Cunha RODRIGUES ^[2] ; Maria Fernanda de Castro BURBARELLI ^[3] ; Carmen Sílvia FÁVARO-TRINDADE ^[4] ; Elisabete Maria Macedo VIEGAS ^[5] ; Dariane Beatriz Schoffen ENKE ^[6] ; Judite LAPA-GUIMARÃES ^[7]

Afiliação do(s) autor(es)

^[1] Universidade Eduardo Mondlane. Faculdade de Veterinária - Moçambique

^[2] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil

^[3] Universidade Federal da Grande Dourados. Faculdade de Ciências Agrárias - Brasil

^[4] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil

^[5] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil

^[6] Universidade Estadual Paulista “Júlio de Mesquita Filho” - Brasil

^[7] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY; v. 42, 2021-06-21.

Resumo

Abstract Minced fish (MF) is an interesting material for development of novel fish products; however, the mechanical deboning process interferes with MF quality, by increasing the lipid oxidation. This study reports the effect of Ceylon cinnamon (Cinnamomum zeylanicum) hydro-ethanolic bark extracts as natural antioxidants on both washed and unwashed MF of broadband anchovy during six months of storage at -18 °C. Spray-dried cinnamon extract (DC) and spray-dried cinnamon extract using maltodextrin 10DE (DCM) as a carrier were evaluated in relation to antioxidant activity in vitro. DC and sodium erythobarte were added to both washed and unwashed MF at 0.25% (w:w), whilst DCM was added at 1.055% (w:w). The DC extract presented higher antioxidant activity in vitro compared to DCM extract. The addition of cinnamon extracts reduced the lipid oxidation in washed and unwashed MF compared with the controls. C. zeylanicum extracts can be used to prevent lipid oxidation in MF during the frozen storage and are alternatives for food industries that seek to meet the demand of consumers increasingly concerned with the consumption of healthy foods. (AU)

• Processo FAPESP: 18/08920-5 - Inovação na industrialização do lambari (Astyanax altiparanae) e manjuba (Anchoviella lepidentostole)
• Beneficiário: Judite das Graças Lapa Guimarães
• Modalidade de apoio: Auxílio à Pesquisa - Regular