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

Autor: Baldin JC; Department of Food Engineering, University of São Paulo, Pirassununga, Brazil. Electronic address: jully.baldin@usp.br., Munekata PES; Department of Food Engineering, University of São Paulo, Pirassununga, Brazil., Michelin EC; Department of Veterinary Medicine, University of São Paulo, Pirassununga, Brazil., Polizer YJ; Department of Food Engineering, University of São Paulo, Pirassununga, Brazil., Silva PM; Department of Food Engineering, University of São Paulo, Pirassununga, Brazil., Canan TM; Department of Food Engineering, University of São Paulo, Pirassununga, Brazil., Pires MA; Department of Food Engineering, University of São Paulo, Pirassununga, Brazil., Godoy SHS; Department of Veterinary Medicine, University of São Paulo, Pirassununga, Brazil., Fávaro-Trindade CS; Department of Food Engineering, University of São Paulo, Pirassununga, Brazil., Lima CG; Department of Basic Sciences, University of São Paulo, Pirassununga, Brazil., Fernandes AM; Department of Veterinary Medicine, University of São Paulo, Pirassununga, Brazil., Trindade MA; Department of Food Engineering, University of São Paulo, Pirassununga, Brazil.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Jun; Vol. 108, pp. 551-557. Date of Electronic Publication: 2018 Mar 30.
DOI: 10.1016/j.foodres.2018.03.076
Abstrakt: 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 °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 sausage's 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.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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