Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. (November 2019)

• Record Type: Journal Article
• Authors: de Carvalho, Francisco Allan L.; Lorenzo, Jose M.; Pateiro, Mirian; Bermúdez, Roberto; Purriños, Laura; Trindade, Marco Antonio
• Is Part Of: Food research international. Volume 125(2019)
• Publication Date: 2019-11
• Subjects: Antioxidant activity -- Natural antioxidant -- Paullinia cupana -- Eugenia uniflora L. -- Lipid and protein oxidation -- Sensorial analysis; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108554
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The effects of guarana seed and pitanga leaf extracts on the physical–chemical and sensory characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat replacement during storage (2 °C) were investigated. Four treatments were prepared: control (without antioxidant); with BHT (10 mg/kg); with 250 mg/kg guarana extract (G250); with 250 mg/kg pitanga extract (P250). Analysis included the proximate composition (moisture, protein, fat, and ash) and sensory acceptance (day 0); pH, color ( L *, a *, b *), TBARs, carbonyl content, DPPH, and visual sensory assessment (0, 6, 12, and 18 days); fatty acid profile and volatile compounds (0 and 18 days). G250 and P250 did not alter the centesimal composition and the acceptance of the lamb burgers on day 0. The extracts also delayed discoloration of the burgers, endowed the reddest intensity, and retarded lipid and protein oxidation throughout storage time, particularly P250, which presented the lowest TBARs levels (6.92 mg MDA/kg) and carbonyl values (5.59 nmol carbonyl/mg), and the highest antioxidant activity (249.48 μg Trolox/g), at day 18. The MUFA, SFA, and PUFA levels, AI, TI, and h/H ratio were comparable between treatments; only the n-6/n-3 ratio was higher in P250 treatment but within the recommended levels. More volatile compounds were derived from lipid oxidation in the control and BHT treatments than G250 and P250 treatments. As a result, both G250 and P250 groups are effective against color deterioration, and lipid and protein oxidation, without impairing the sensorial characteristics, representing a promising alternative to replace synthetic antioxidants by natural products in lamb burger. Graphical abstract: Unlabelled Image Highlights: Natural antioxidant were added to lamb patties with animal fat substitution by chia oil. Guarana seed and pitanga leaf extracts delayed discoloration of the lamb patties. Both extract retarded lipid and protein oxidation throughout storage time. Sensorial properties were not influenced by the addition of these natural antioxidants.