Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage

Baldin, Juliana Cristina; Munekata, Paulo E.S.; Michelin, Euder Cesar; Rocha, Yana Jorge Polizer; Silva, Poliana Magno da; Canan, Thais Mantovani; Pires, Manoela Alves; Godoy, Silvia Helena Seraphin de; Fávaro-Trindade, Carmen Sílvia; Lima, César Gonçalves de; Fernandes, Andrezza Maria; Trindade, Marco Antônio

doi:10.1016/j.foodres.2018.03.076

Cited by 32 publications

(25 citation statements)

References 25 publications

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“…Regarding the redness of sausages, the addition of carmine colorant significantly (p < 0.01) increased the a* values in comparison to those of other samples. A similar result was reported for mortadella sausage by Baldin et al [35]. Moreover, the use of beetroot extract and powder caused an increase in the a* values of sausages compared to the control.…”

Section: Physicochemical Properties Of Sausagessupporting

confidence: 88%

“…Likewise, Sucu and Turp [38] reported that the addition of beetroot powder as a nitrate source into fermented sausages led to a decrease in the L* and b* values of sausages at the beginning of storage (p < 0.05). In another study, the addition of cochineal carmine slightly decreased L* and b* values in comparison to the control [35].…”

Section: Physicochemical Properties Of Sausagesmentioning

confidence: 85%

“…Similarly, the addition of (0.12, 0.24 and 0.35%) beetroot powder into cooked fermented sausages resulted in a statistically significant (p < 0.05) increase in inner color scores [38]. However, it was reported that the color and aroma acceptance were significantly reduced by addition of microencapsulated jabuticaba extract in comparison to control and carmine-treated mortadella [35]. Because of that, the sensorial characteristics of meat products might be affected according to the specific characteristics of the plant additives used.…”

Section: Sensory Evaluation Of Sausagesmentioning

confidence: 95%

“…Baldin et al [35] reported that the moisture and TBARS values of sausages showed non-significant differences among control, carmine and microencapsulated jabuticaba extract treatments. In addition, it was reported that the addition of Hibiscus sabdariffa was less effective (p < 0.05) in reducing the TBARS value in Turkish dryfermented sausages than other antioxidants because of its low phenolic content [33].…”

Section: Physicochemical Properties Of Sausagesmentioning

confidence: 99%

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The use of beetroot extract and extract powder in sausages as natural food colorant

Aykın‐Dinçer

Güngör

Çağlar

et al. 2020

International Journal of Food Engineering

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Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.

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Section: Physicochemical Properties Of Sausagessupporting

confidence: 88%

Section: Physicochemical Properties Of Sausagesmentioning

confidence: 85%

Section: Sensory Evaluation Of Sausagesmentioning

confidence: 95%

Section: Physicochemical Properties Of Sausagesmentioning

confidence: 99%

See 2 more Smart Citations

The use of beetroot extract and extract powder in sausages as natural food colorant

Aykın‐Dinçer

Güngör

Çağlar

et al. 2020

International Journal of Food Engineering

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“…Surprisingly, when encapsulated by other techniques (e.g., spray drying), the activity of these extracts decreases or changes. This is the case for the extract of Jabuticaba peel, which does not induce a significant decrease in oxidation levels when applied on mortadella (Baldin et al, ).…”

Section: Resultsmentioning

confidence: 98%

Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef

Calderón‐Oliver

Escalona‐Buendía

Ponce‐Alquicira

2020

Food Science & Nutrition

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This study evaluated the incorporation of microcapsules containing nisin and avocado peel extract on the shelf life of ground beef. Ten treatments were studied and divided into two groups: one packaged under vacuum and the other in permeable packaging. Each group contained: (a) control, (b) extract, (c) nisin, (d) empty microcapsules (only wall microcapsule system), and (e) microcapsules with extract and nisin. The samples containing the microcapsules presented lower bacterial growth and less oxidation. On day 10, the vacuum‐packaged samples with microencapsulated preservative presented a reduction in the oxidation of proteins of approximately 45%, of 30% in the growth of mesophiles, and of 38% in the growth of coliforms, as well as a reduction in the changes in the pH and ɑW that occur during storage, compared with the permeable control. The combination of microcapsules with vacuum packaging reduced the physicochemical and microbiological changes that occur in the controls.

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Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages

Zhao

Sun

et al. 2021

Food Science & Nutrition

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The study aimed to evaluate the effects of Allium mongolicum Regel (AMR) and its water‐ and fat‐soluble extracts on the quality of fermented mutton sausages. Sausages were produced with mutton and fat. Four treatments: CO, without Allium mongolicum Regel and its extracts, used as control; AMR with Allium mongolicum Regel; AWE with water‐soluble extract of Allium mongolicum Regel; and AFE with liposoluble extract from Allium mongolicum Regel, were produced and analyzed for pH, water activity (aw), free amino acids, fatty acids, and volatiles were, respectively, in fermented mutton sausages during processing (0, 2, 5, and 7 days). The results showed that the pH values of the liposoluble extract from Allium mongolicum Regel (AFE), respectively, are lower than that of sample CO at the end of fermentation and ripening. The aw in all group of sausages significantly dropped to 0.88 at the end of ripening (Day 7). Adding Allium mongolicum Regel and its water‐soluble extract can improve the serine (SER) content of fermented mutton sausage. The contents of five essential amino acids (EAA) were added when adding Allium mongolicum Regel and its fat‐soluble extract. The total fatty acid (TFA) in the treatments increased during drying and ripening. The addition of Allium mongolicum Regel and its extract can increase the content of volatile flavor substances such as 3‐hydroxy‐2‐butanone, 3‐methylbutyraldehyde, hexanal, octanal, and nonanal at the later stage of maturity, so as to improve the flavor substances in fermented mutton sausage. Water‐soluble extract of Allium mongolicum Regel (AWE) and AFE treatments had more intense flavor at the end of ripening (Day 7). The flavor of fermented mutton sausage can be improved by adding Allium mongolicum Regel and its extracts into fermented mutton sausage.

show abstract

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage

Cited by 32 publications

References 25 publications

The use of beetroot extract and extract powder in sausages as natural food colorant

The use of beetroot extract and extract powder in sausages as natural food colorant

Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef

Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages

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