Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-12 DOI:10.1016/j.foodchem.2025.144657

Laura Moraga-Babiano , Raquel Lucas-González , Rubén Domínguez-Valencia , María Gaona-Ruiz , Celia Carrillo , Noemí Echegaray , Mirian Pateiro , José M. Lorenzo

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引用次数: 0

Abstract

Ultrasound-assisted extraction was used to obtain an anthocyanin-rich extract from purple sweet potato peels. The resulting extract exhibited strong antioxidant activity (243.6 μmol Fe⁺²/g FRAP, 93.23 mg Trolox/g ORAC, 26.63 mg Trolox/g DPPH, and 20.89 mg ascorbic acid/g ABTS) and a high anthocyanin content (2433.6 μg/g dry weight), making it suitable for use as an additive in meat products. Four batches of beef burgers were prepared: a control (CON, no antioxidant), ERI (500 ppm sodium erythorbate), E2500 (2500 ppm extract), and E5000 (5000 ppm extract). The effect of the encapsulated extract on colour parameters, oxidative stability, microbial quality, and sensory attributes was evaluated during refrigerated storage. The extract positively influenced colour parameters. E5000 provided similar protection against discoloration as ERI, exhibiting the smallest decrease in a* values (40.6 % vs. 32.6 % for E5000 and ERI, respectively) and limiting metmyoglobin formation (28.8 % vs. 57.5 % for E5000 and ERI, respectively). A dose-dependent effect was observed, with significantly lower TBARS values at higher extract concentrations (2.53 vs. 1.90 MDA/kg for E2500 and E5000, respectively, at the end of storage). These findings confirm the extract's effectiveness as an antioxidant without detrimental sensory effects.

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封装紫薯皮提取物作为抗氧化剂和可持续着色剂，在保质期内保持牛肉汉堡的质量

采用超声辅助提取的方法，从紫甘薯皮中提取富含花青素的提取物。所得提取物具有较强的抗氧化活性（243.6 μmol Fe+2/g FRAP, 93.23 mg Trolox/g ORAC, 26.63 mg Trolox/g DPPH， 20.89 mg抗坏血酸/g ABTS）和较高的花青素含量（2433.6 μg/g干重），适合作为肉制品添加剂使用。制备了四批牛肉汉堡：对照（CON，不含抗氧化剂），ERI（500 ppm赤山酸钠），E2500（2500 ppm提取物）和E5000（5000 ppm提取物）。在冷藏过程中，评估了胶囊提取物对颜色参数、氧化稳定性、微生物质量和感官属性的影响。提取物对颜色参数有积极影响。E5000提供了与ERI类似的抗变色保护，其a*值的降低幅度最小（分别为40.6% %和32.6 %，E5000和ERI），并限制了肌红蛋白的形成（分别为28.8% %和57.5 %）。观察到剂量依赖性效应，较高提取物浓度的TBARS值显著降低（储存结束时，E2500和E5000分别为2.53和1.90 MDA/kg）。这些发现证实了提取物作为抗氧化剂的有效性，而不会对感官产生有害影响。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.