Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella. (January 2023)

• Record Type: Journal Article
• Authors: Biasi, Vanessa; Huber, Eduardo; de Melo, Ana Paula Zapelini; Hoff, Rodrigo Barcellos; Verruck, Silvani; Barreto, Pedro Luiz Manique
• Is Part Of: Food research international. Volume 163(2023)
• Publication Date: 2023-01
• Subjects: Fruit flour -- In vitro digestion -- Lipid oxidation -- Meat products -- Natural antioxidants -- Vaccinium corymbosum; BF blueberry flour -- BF1 0.05% blueberry flour -- BF2 0.075% blueberry flour -- BF3 0.1% blueberry flour -- BD Bulk density -- C1 control without antioxidant -- C2 control with 0.25% sodium erythorbate-based antioxidant -- EC emulsifying capacity -- EE emulsion stability -- OHC oil holding capacity -- SGF simulated gastric fluid -- SIF simulated intestinal fluid -- SSF simulated salivary fluid -- TC total carbohydrates -- TF total flavonoids -- TMA total monomeric anthocyanins -- TPA texture profile analysis -- TPC content of total phenolics -- WHC water holding capacity; 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.2022.112210
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Blueberry flour (BF) had a high content of phenolic acids, mainly the chlorogenic. The antioxidant activity of BF was maintained after drying thermal processing. BF acted as a synthetic antioxidant substitute in Bologna-type mortadella. BF mortadella polyphenols increased after in vitro digestion. Abstract: The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-three phenolic compounds were quantified in blueberry fruits and twenty-eight in BF, with prevalence of chlorogenic acid. The presence of BF did not affect the proximal composition of the mortadella, but it had a small effect on pH, hardness (texture profile) and instrumental color, as well as reduced lipid oxidation during refrigerated storage (2–8 °C) for 90 days. During in vitro digestion, the addition of BF increased the content of total phenolic compounds and the antioxidant activity of mortadella (p < 0.05), among all simulated stages. At a concentration of 0.05 %, BF can be used as a synthetic antioxidant substitute in Bologna-type mortadella, enhancing the use of blueberry fruits in the form of flour and enriching the product with natural antioxidants.