1. Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers.
- Author
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Da Silva RDCS, Camponogara JA, Farias CAA, Dos Reis AR, Dos Santos BA, Pinton MB, Corrêa LP, Campagnol PCB, Dantas GA, Santos RCV, Ballus CA, and Barcia MT
- Subjects
- Animals, Swine, Oxidation-Reduction, Myrtaceae chemistry, Food Preservation methods, Color, Thiobarbituric Acid Reactive Substances analysis, Fruit chemistry, Fragaria chemistry, Plant Extracts pharmacology, Plant Extracts chemistry, Meat Products analysis, Antioxidants analysis, Antioxidants pharmacology, Food Storage, Anthocyanins analysis
- Abstract
This study aimed to verify whether the combined application of jabuticaba and strawberry extracts at five different concentrations could enhance oxidative stability and microbiological quality of pork burgers over 12 days of storage at 4 °C. The anthocyanins in these extracts were quantified by HPLC-DAD and identified by LC-MS/MS. Pelargonidin-3-glucoside was highlighted as the predominant anthocyanin in jabuticaba extract, while cyanidin-3-glucoside was the main constituent in strawberry extract. The extracts did not exhibit antimicrobial activity but demonstrated significant antioxidant activity. The treatment with the 0.75:0.25 (jabuticaba:strawberry extract) level showed a pH evolution during storage similar to the control (without extract). Additionally, the combination of jabuticaba and strawberry extracts, particularly at the 75:25 levels, indicated lower TBARS values, characterized by the decreased presence of rancid aroma at the end of the storage period. This extract combination level also preserved the burgers' color, evidenced by the lower ΔE values during storage., Competing Interests: Declaration of competing interest The author has no conflicts of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2025
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