Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

Abstract

The aim of this study was to determine the potential for waste extracts from the pequi (Caryocar brasiliense) and juçara (Euterpe edulis) to reduce oxidatiove processes in antibiotic-free broiler meat. The use of natural antioxidants extracted from fruit-processing wastes has been neglected. Although these residues contain high amounts of these bioactive compounds, they are often discarded by industry. Meat samples were exposed previously submitted to UV-C radiation at 1.161 mW / cm2 for 10 minutes to accelerate the rancidity process. Pequi and juçara waste extracts were obtained by microwave-assisted extraction (MAE). A total of four conditions were tested using antibiotic-free broiler thighs and drumstick meat: BN–with no antioxidant (negative control), BP–with BHT (Butylated hydroxytoluene) (positive control), BE–with juçara extract, BC–with pequi extract. The color, pH, lipid and protein oxidation (days 0, 2, 4, 6, 8 and 10), antioxidant contents and activity (days 0 and 10), and proximal composition and fatty acid profile (day 0) were tested, followed by principal component analysis (PCA). Pequi waste extract presented the highest antioxidant content and activity. BE and BC treatments presented the highest total phenolic (TPC) and flavonoid (TFC) content, and BE presented the highest total monomeric anthocyanin content (TAC). TFC increased during storage in all treatments. The waste extracts of C. brasiliense presented the highest antioxidant activity against lipid oxidation in the antibiotic-free broiler meat. Moreover, both extracts presented high antioxidant activity against protein oxidation. Although the pequi peel extract had a better effect in terms of suppressing both types of oxidation, either this extract or the jussara waste extract could be used as a technological strategy to reduce the oxidative processes in antibiotic-free broiler meat for the poultry industry. Thus, waste extracts can be a potential technology to reduce the oxidative processes in antibiotic-free broiler meat.

Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat

“…There was no difference ( P > 0.05) in moisture and lipid content among treatments, indicating a successful fat standardization from the addition of skin and abdominal fat ( Table 2 ). Similarly, Frasao et al (2018) also observed no difference in these parameters. In contrast, the conventional broiler meat presented higher ( P < 0.05) values for protein and ash contents than the antibiotic-free broiler meat.…”

“…Regarding the first day of storage (d 0), TPC and TFC values were similar ( P > 0,05) for all treatments. However, the treatments with juçara fruit waste extract addition (AFBEP, AFBEA, CBEP, CBEA) presented the highest ( P < 0.05) TAC and TTC values, certainly related to juçara high content of anthocyanins and tannins ( Frasao et al, 2017 , 2018 ). Moreover, although TTC was also high in treatments with BHT (AFBPC, CBPC), we cannot precisely explain these values.…”

“…Regarding TTC, AFBEP, and AFBEA presented the highest ( P < 0.05) values. Again, these values are related to juçara fruit being considered a source of these compounds ( Frasao et al, 2017 , 2018 ).…”

“…In its industrial processing, after passing by a de-pulping machine that separates the mesocarp and the epicarp from the seeds, juçara berries are usually marketed as juice or frozen pulp, producing wastes (epicarp, endocarp, seed) that can also present important antioxidants compounds ( Bicudo et al, 2014 ; Garcia et al, 2019 ). In a previous study carried out by our group, juçara waste extract reduced lipid and protein oxidation in antibiotic-free broiler meat previously oxidized by UV-C ( Frasao et al, 2018 ).…”

Modelling inactivation of wild‐type and clinicalEscherichia coliO26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid

“…The antibacterial activity of ultraviolet‐C (UV‐C) is related to induction of the formation of cyclobutene‐fused dimers between adjacent pyrimidine bases (Butot et al ). Moreover, because their action is carried out directly on microbial DNA, food products preserve their sensory characteristics such as colour and pH (Frasao et al ). In addition, the technique has other advantages, such as low cost, easy handling and the absence of irritant by‐products (Butot et al ).…”