Kinetics-thermodynamics of the antioxidant activity of propolis extracts in pork pâté

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-17 DOI:10.1016/j.foodres.2025.116879

José Dilson Francisco da Silva , Fernanda Cristina Breda , Lucila Cendon Ribeiro , Jessica Aparecida de Lima , Andresa Berretta , Osmar Damian Prestes , Renato Zanella , Alexandre José Cichoski , Renius de Oliveira Mello

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Abstract

This study aimed to evaluate the kinetic-thermodynamic mechanism of propolis extracts (PE) in controlling lipid oxidation in pork pâté. The pâtés were prepared and supplemented with green PE, brown PE, or a blend of these, or erythorbate, and stored under accelerated shelf life conditions. Oxidative stability was monitored by measuring conjugated dienes, peroxides (PV), and TBARS. From the PV values, kinetic data (peroxide formation constant [k], shelf life [SL], and activation energy [Ea]) and thermodynamic data (enthalpy, entropy, and Gibbs free energy) of lipid oxidation were estimated. All PE inhibited the formation of lipid oxidation more effectively than erythorbate. Lipid oxidation was characterized as a first-order reaction, following Arrhenius's Law. The reaction was also characterized as endothermic and nonspontaneous. Principal component analysis and cluster analysis elucidated the kinetic thermodynamic antioxidant mechanism of PE in controlling pâté oxidation by reducing k and increasing SL, Ea, enthalpy, and Gibbs free energy.

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猪肉油脂中蜂胶提取物抗氧化活性的动力学-热力学研究

本研究旨在探讨蜂胶提取物（PE）控制猪肉油脂氧化的动力学-热力学机理。制备的p tsams中添加了绿色PE、棕色PE或三者的混合物，或所有酸盐，并在加速保质期条件下储存。通过测量共轭二烯、过氧化物（PV）和TBARS来监测氧化稳定性。根据PV值，估计了脂质氧化的动力学数据（过氧化物形成常数[k]、保质期[SL]和活化能[Ea]）和热力学数据（焓、熵和吉布斯自由能）。PE对脂质氧化形成的抑制作用均优于乙酸乙酯。脂质氧化被表征为一级反应，遵循阿伦尼乌斯定律。该反应具有吸热和非自发的特点。主成分分析和聚类分析阐明了PE通过降低k、提高SL、Ea、焓和吉布斯自由能来控制聚酯氧化的动力学热力学机理。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.