Pó microencapsulado de resíduo de acerola (Malpighia emarginata) incorporado em almôndega suína: determinação dos limiares hedônicos e efeito na oxidação lipídica

Nenhuma Miniatura disponível
Data
2025-06-06
Autores
Pereira, Gabriela Permanhane
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal do Espírito Santo
Resumo
The food industry commonly uses antioxidants to increase shelf life and preserve the sensory aspects of foods. However, the literature notes an increasing consumer demand for natural antioxidants. Because of its high content of vitamin C and bioactive compounds, such as phenolics, anthocyanins, flavonoids, and carotenoids, acerola (Malpighia emarginata) is recognized for its high antioxidant capacity. However, the bioactive compounds present in acerola are unstable when exposed to variations in pH, temperature, humidity, oxygen, and light. Therefore, drying and microencapsulation techniques are used to contain these compounds, in addition to extending shelf life and enabling the application of acerola in foods such as meat and meat products. Furthermore, fruit processing (usually into pulp) generates numerous residues that may contain a higher concentration of bioactive compounds than the pulp or juice, and are also promising for food applications. In this context, the objective was to evaluate the effect of adding acerola cherry extract powder (MERA) on sensory aspects, lipid localization, centesimal composition, texture and instrumental color, yield and pH in pork meatballs during cooling (7°C) for 20 days. Three treatments were tested: CON (without added antioxidants), BHT (with the addition of 0.01% of butylated hydroxytoluene antioxidant), and ACE (with the addition of 4.5% MERA). The following attributes were analyzed: aroma, texture, flavor, and overall impression. The value of 4.5% was defined to represent a value below the LAC for all attributes studied; therefore, it is the maximum MERA that can be added without affecting the sensory quality of the meatball. The meatball analyses included Proximate composition, cooking loss, pH, instrumental color, instrumental texture profile, and lipid oxidation (substances reactive to 2-thiobarbituric acid). The results obtained indicate a significant antioxidant effect on the tenth day of refrigerated storage, with reduced lipid oxidation on the tenth day (2.36 mg MDA/kg of meat) and greater pH stability (average value: 5.28), without alterations in the centesimal composition, in the core and in the texture (in relation to the parameters of cohesiveness and hardness). In addition to MERA, it presents a sustainable alternative, aiming at the integral use of steel.
Descrição
Palavras-chave
Antioxidantes naturais , Resíduos agroindustriais , Compostos bioativos , Produto cárneo
Citação