Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties.

Autor: Basanta MF; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina; Members of CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina., Rizzo SA; Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB Morón, Province of Buenos Aires, Argentina., Szerman N; Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB Morón, Province of Buenos Aires, Argentina; Members of CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina., Vaudagna SR; Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB Morón, Province of Buenos Aires, Argentina; Members of CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina., Descalzo AM; Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB Morón, Province of Buenos Aires, Argentina., Gerschenson LN; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina; Members of CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina., Pérez CD; Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB Morón, Province of Buenos Aires, Argentina; Members of CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina., Rojas AM; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina; Members of CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina. Electronic address: arojas@di.fcen.uba.ar.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Apr; Vol. 106, pp. 1086-1094. Date of Electronic Publication: 2017 Dec 14.
DOI: 10.1016/j.foodres.2017.12.011
Abstrakt: Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated as natural antioxidant additives (2.0% w/w level) in raw breast chicken patty, susceptible to oxidation. Their effect on technological properties was also analyzed. MPCs reduced in 50% the formation of thiobarbituric acid reactive substances (TBARS) in raw patties during 10-days storage at 4.0°C. Ferric reducing power (FRAP) was 77-157% higher in MPCs-added patties, especially with peel MPCs, being then attributed to the antioxidants supplied by these MPCs. It can be also associated to the highest α- and γ-tocopherol levels found in the peel MPCs-added patties, which remained high after cooking as well. Also, higher pectin and low lignin contents of pulp MPCs determined greater hydration, stabilized the cyanidins and, hence, the red color transferred to raw patties, and increased springiness of cooked patties. Plum peel and pulp MPCs are efficient additives for chicken meat products.
(Copyright © 2017 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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