Ficocianina, tocoferol e ácido ascórbico na prevenção da oxidação lipídica em charque

Bertolin, Telma Elita; Margarites, Ana Cláudia; Giacomelli, Bruna; Fruetti, Andréia; Horts, Camila; Teixeira, Débora Marli de Freitas

doi:10.4260/bjft2011140400036

Cited by 5 publications

(5 citation statements)

References 13 publications

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“…Peroxide index analysis did not quantified values during storage for the mixed hamburger. Bertolin et al () found that adding different antioxidants in jerked beef at time zero did not present peroxide values. However, during storage they observed an increase, but lower than the sample without antioxidant.…”

Section: Resultsmentioning

confidence: 99%

“…The variation of peroxides level over time occurs in a Gaussian process (Silva et al, ). According to Bertolin et al (), the behavior that exposes the subsequent reduction of the peroxides demonstrates the degradation of these in oxidation by‐products such as aldehydes, ketones, and alcohols. Silva et al () claim that a low level of peroxides does not guarantee good oxidative stability, on the contrary, it may be synonymous with a noticeable change.…”

Section: Introductionmentioning

confidence: 99%

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Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Borella

Peccin

Mazon

et al. 2019

J Food Process Preserv

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The present study aims to use commercial antioxidants rosemary in different concentrations in mixed hamburger processing (beef, chicken, and turkey) and to evaluate its influence on the physical-chemical, microbiological, sensory, and structural properties during shelf life. The results showed no significant difference for pH and acidity between the formulations, but during the storage there was a significant difference.TBARs values variations were observed between samples and during storage. For L* and a* values are observed and the samples with lower variation were those with higher antioxidant concentration (F2 and F5) and the b* values did not increase significantly among the samples. The formulations F2 and F5 presented an improved structural organization, making it possible to visualize better tissue binding and few adipose cells. None of the formulations presented were rejected by the tasters. The F5 formulation (0.06% rosemary condiment) presented better stability during storage (−12°C) after 120 days. Practical applicationsHamburger has become a popular food ensuring practicality in small portions and ease of preparation. However, a major disadvantage of this type of product is its greater susceptibility to oxidative changes. This is the main cause of quality deterioration during the processing of the meat products, presenting an adverse effect on the food quality as the color and flavor change, toxic compounds are formed, shelf life is shortened and nutrients are lost. The need to control levels and their impact on food products, especially during processing, packaging, and distribution, has been a challenge for the food industry. In order to maintain the hamburger quality, two types of natural rosemary antioxidants were used at different concentrations. The results showed that rosemary has antioxidant and antimicrobial properties, as well as its concentration can guarantee quality products, not presenting physical-chemical, sensorial, microbiological, and structural alterations during the storage under suitable conditions.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Borella

Peccin

Mazon

et al. 2019

J Food Process Preserv

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show abstract

“…It can therefore act as an accelerator for the decomposition of hydroperoxides. Bertolin et al (2011) measured the peroxide index for beef jerky samples added with natural antioxidants and also observed a subsequent reduction of peroxides, evidencing their degradation in secondary oxidation products such as aldehydes, ketones, and alcohols. Analogously, Casarotto (2013) observed an increase followed by a decrease in the peroxide index of sausages during the evaluated period.…”

Section: Oxidative Stability Monitoringmentioning

confidence: 95%

“…Carnosol and carnosic acid are primarily responsible for its antioxidant capacity (Fernández-López et al, 2005). Tocopherols exist naturally in many vegetable oils, and their antioxidant activity is due to their ability to interrupt the formation of hydroperoxides and the chain propagation of the reaction (Bertolin et al, 2011). Grape seed extract, obtained from by-products of wine or grape juice manufacturing processes, contains numerous phenolic compounds that can scavenge free radicals and act in synergy with other antioxidants (Yi et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of natural extracts’ antioxidant capacity for controlling fresh sausage oxidation

Bottoli,

Peiter,

Bittencourt

et al. 2023

Food Sci. Technol (Campinas)

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Lipid oxidation impacts the quality and shelf life of meat products. The use of natural antioxidants is an alternative to delay their oxidative deterioration. This study aimed to determine the antioxidant activity of natural extracts and evaluate the viability of replacing 2,3-tert-butyl-4-hydroxyanisole (BHA) in fresh sausages. Both tocopherols and grape seed extract showed similar antioxidant activity to BHA through the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical (DPPH) and ferric reducing antioxidant power (FRAP) methods. The effectiveness of these antioxidants applied to fresh sausage was evaluated during 15 days of storage at 4.0ºC under light incidence. The results indicated a pro-oxidant effect of grape seed extract (with 6.74% acidity and 2.74 mg MDA kg sample-1 thiobarbituric acid reactive substances (TBARS)) and showed the viability of replacing BHA with tocopherols. Tocopherols had a lower peroxide value (3.07 mE O2 kg-1) than the control (11.40 mE O2 kg-1), with no difference in TBARS or acidity content compared to BHA, and the lowest total mass loss (18.22%).

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“…De acordo com Foubert et al (2007) TAGs assimétricos constituídos de AG saturados e insaturados são capazes de se estabilizarem como o polimorfo β ' , ou seja, a presença de dois AG saturados ou insaturados ocupando as posições 1,2 ou 2,3 na molécula de TAG. Sato & Ueno (2011) mencionam que o óleo de palma contém misturas de AGs assimétricos, como PPO e POO, que apresentam tendência à formação do polimorfo β ' . O PA utilizado para esse estudo apresentou em sua composição de TAGs 31,68 % de POP e 22,64 % de POO (Tabela 5.2).…”

Section: ɵ (Graus)unclassified

Microencapsulação de ácido ascórbico utilizando spray chilling

Carvalho¹

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Agradeço primeiramente a Deus por todas as dádivas alcançadas até hoje, pela constante presença em minha vida e por nunca me deixar desistir dos meus sonhos.Aos meus amados pais, Jurema e Robson, por serem meu alicerce nessa jornada desconhecida e entenderem meus momentos de ausência. Sem vocês nada disso seria possível. Eu amo vocês.Ao meu maior incentivador, Gley Junior, pela paciência e ajuda de todos os dias. Sem você eu não teria chegado até aqui.À Profª Drª Miriam Dupas Hubinger pela orientação deste trabalho e pela grande contribuição para a minha formação profissional e pessoal. Á Dr a Glazieli Marangoni pela coorientação deste trabalho e ensinamentos.A todos os membros da banca examinadora, pelas sugestões e correções, que muito contribuíram para o enriquecimento deste trabalho.Á Unicamp e a Faculdade de Engenharia de Alimentos que abriram suas portas e disponibilizaram toda a estrutura para a realização deste trabalho.Ao CNPQ pela concessão da bolsa de estudos, à Fapesp e à Capes pelo suporte financeiro.A toda a equipe do LEP, em especial à Vanessa pela paciência, prontidão e carinho em ajudar.

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Ficocianina, tocoferol e ácido ascórbico na prevenção da oxidação lipídica em charque

Cited by 5 publications

References 13 publications

Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Evaluation of natural extracts’ antioxidant capacity for controlling fresh sausage oxidation

Microencapsulação de ácido ascórbico utilizando spray chilling

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