Vaccinium meridionaleSwartz extracts and their addition in beef burgers as antioxidant ingredient

Autor: Tiziana Fornari, Alexis López-Padilla, David Villanueva Bermejo, Claudia Estela Restrepo Flórez, Diana Marsela Rivero Barrios, Diana Martin, Alejandro Ruiz-Rodríguez, Laura Jaime
Rok vydání: 2017
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 98:377-383
ISSN: 0022-5142
DOI: 10.1002/jsfa.8483
Popis: Background: Vaccinium meridionale Swartz (mortino) constitutes a source of bioactive phytochemicals, but reports related to its efficient and green production are scarce. In this study, pressurized liquid extraction (PLE) and ultrasound-assisted extraction of mortino were compared. Total phenolic content (TPC) and antioxidant capacity (ABTS•+ ) were determined. Beef burgers with 20 g kg-1 of mortino (MM) or its PLE extract (ME) were manufactured. Lipid oxidation (TBARS) and instrumental color changes were measured after refrigerated storage.; Results: High TPC (up to 72 g gallic acid equivalent kg-1 extract) was determined in mortino extracts, which was positively correlated with antioxidant activity. TBARS values of beef burgers containing either MM or ME did not change after refrigerated storage, whereas lipid oxidation of control burgers increased significantly. The color of burgers with added MM or ME was different (lower b* and a* values) from that of control burgers. However, the evolution of color after storage was similar between control and ME samples.; Conclusion: Mortino extracts with high TPC can be obtained by PLE. Both mortino and its PLE extract are able to control lipid oxidation of beef burgers, but the extract is preferred from the color quality point of view. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.
Databáze: OpenAIRE
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