Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Abstract

The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê

“…The rosemary and sage extracts were applied in poultry pâté to evaluate the effect on the inhibition of the lipid oxidation of the product, based on the preliminary studies with chicken pâtés [7]. The pâté formulation was prepared with drumstick and leg (330 g/Kg), breast (80 g/Kg) and chicken fat (246 g/Kg).…”

“…These oxidative processes in meat products are influenced by polyunsaturated fatty acids in the presence of prooxidating agents, such as iron, oxygen, salt, and even mechanical processes. However, these effects can be reduced or inhibited by the use of antioxidants in meat products [7]. In fact, the use of synthetic antioxidants to extend the shelf life of meat and meat products is common in food technology.…”

Antioxidant Properties of Lyophilized Rosemary and Sage Extract and its Effect to Prevent Lipid Oxidation In Poultry Pátê

“…The rosemary and sage extract were applied in poultry pâté to evaluate the effect at inhibition of lipid oxidation of the product, based on the preliminary studies with chicken pâtés [7]. The pâté formulation was prepared with drumstick and leg (330 g/Kg), breast (80 g/Kg), chicken fat (246 g/Kg).…”

“…After baking, the pâtés were cooled with ice and stored at 4 °C in a refrigerator during 28 days to evaluate the oxidative stability of the pâtés. The oxidative stability of poultry pátês was estimated by using 2-thiobarbituric acid reactive substances (TBARS) according to Carpes et al (2020). Tetramethoxypropane (TMP) was used as standard reference and substances reacting with thiobarbituric acid were measured spectrophotometrically at 532 nm at times 0, 7, 14, 21, and 28 days of the storage.…”

“…These oxidative processes in meat products are influenced by polyunsaturated fatty acids in the presence of prooxidating agents such as iron, oxygen, salt and even mechanical processes. However, its effects can be reducing or inhibited by the use of antioxidants in meat products [7]. In fact, the use of synthetic antioxidants to extend the shelf life of meat and meat products is common in the food technology.…”