Extratos microencapsulados de folha e talo de beterraba vermelha: inibição de oxidação em lombo suíno com oxidação induzida e aplicação em hambúrguer suíno

Nenhuma Miniatura disponível
Data
2025-08-01
Autores
Sobreira, Ana Clara Nascimento
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal do Espírito Santo
Resumo
Lipid and protein oxidation reactions can negatively affect the sensory, technological, and physicochemical attributes of meat and meat products. Plant by-products, such as leaves and stems of red beet (Beta vulgaris L.), rich in bioactive compounds, have stood out as promising sources of natural ingredients for application in foods. Therefore, the present study aimed to evaluate the effectiveness of microencapsulated extracts of red beet leaves and stems in protein inhibition in a meat system with oxidation induced by the hydrophilic azo initiator AAPH, as well as their application in pork burgers stored under refrigeration. The hydroalcoholic extracts obtained by ultrasound-assisted extraction and microencapsulated were characterized for total phenolic content and antioxidant activity (DPPH, ABTS, and FRAP). Phenolic compounds were identified by HPLC/UV-Vis. The antioxidant effect of the extracts was determined in the meat system using the face-centered central composite design (DCCCF) and the carbonyl content was evaluated. Subsequently, to test the effect of the previously determined combined extracts, three pork burger formulations were produced: HSC (without antioxidant addition), HSBHT (with BHT incorporation), and HSEF+ET (with incorporation of leaf and stem extract of red beet), stored at 4 °C for 21 days. Oxidation parameters (TBARS index and carbonyl content), instrumental color, pH, cooking loss, texture profile, and chemical composition were evaluated, and the data statistically analyzed. The extracts presented 1.64 ± 0.01 mg GAE/g (leaf) and 1.51 ± 0.01 mg GAE/g (stem) of total phenolics. The antioxidant capacity of the extracts by the DPPH radical scavenging method, ferrous ion inhibition (FRAP), and ABTS radical scavenging were: 252.21 ± 1.5 µM trolox/g (leaf) and 247.65 ± 4.0 µM trolox/g (stem), 144.82 ± 5.9 µM Fe²⁺/g (leaf) and 113.85 ± 5.7 µM Fe²⁺/g (stem), and 193.23 ± 11.4 µM trolox/g (leaf) and 238.57 ± 6.9 µM trolox/g (stem), respectively, confirming the antioxidant potential of the extracts. Ferulic and p-coumaric acids were identified in the stem extract, and ferulic acid in the leaf extract. In pork loin with induced oxidation, the application of the combined extracts showed a synergistic effect in the assay in which 3.21% of each extract were incorporated, resulting in the lowest carbonyl content (0.336 nmol/mg) among the tested assays. In pork burgers, the HSEF+ET formulation significantly reduced TBARS values (0.55 ± 0.03 mg MDA/kg), being more effective than in HSBHT burgers (1.50 ± 0.39 mg MDA/kg). The HSC burgers showed the highest TBARS values (2.04 ± 0.11 mg MDA/kg). For carbonyl content, the effect of the formulation was not significant, varying only during storage time, with a minimum value on day 11 (0.407 ± 0.12 nmol/mg), and a progressive increase until day 21 with average values of 0.523 ± 0.25 nmol/mg. Burgers incorporated with the extracts tended to show greater firmness and cohesiveness, and a redder color compared to the others. It is concluded that the incorporation of microencapsulated extracts of red beet leaves and stems was effective in inhibiting oxidation in meat products, with potential to be used as a natural antioxidant alternative in foods
Descrição
Palavras-chave
Atividade antioxidante , Ingrediente natural , Compostos fenólicos , Subprodutos vegetais , Produto cárneo , Antioxidant activity , Natural ingredient , Phenolic compounds , Plant by-products , Meat product
Citação