Oxidative and storage stability in beef burgers from the use of bioactive compounds from the agro-industrial residues of passion fruit(Passiflora edulis)  

作　　者：Marthyna Pessoa de Souza Francyide Davi de Amorim Magda Rhayanny Assunçao Ferreira Luiz Alberto Lira Soares Marcia Almeida de Melo 

机构地区：[1]Academic Unit of Veterinary Medicine,Federal University of Campina Grande,58700-970,Patos,Paraíba,Brazil [2]Department of Pharmaceutical Sciences,Federal University of Pernambuco,50740520,Recife,Pernanbuco,Brazil

出　　处：《Food Bioscience》2022年第4期693-700,共8页食品生物科学（英文）

基　　金：supported by the National Council for Scientific and Technological Development(CNPq,Brazil),grant number 423993/2018-6.

摘　　要：This work aims to evaluate the effect of extracts obtained from passion fruit residues on the oxidative,microbiological,and physicochemical quality of beef burgers during storage.Four types of treatments were considered,including control(without addition of antioxidants),BHT(100 mg kg^(-1)of butylated hydroxytoluene),AE(1000 mg kg^(-1)of aqueous extract),and EE(500 mg kg^(-1)of ethanolic extract).The ethanolic and aqueous extracts showed a concentration of total phenolics of 39.94±1.52 mg GAE.g^(-1)and 11.91±0.39 mg GAE.g^(-1),respectively.Extracts have also shown antioxidant and antimicrobial in vitro activity.Under the conditions tested,AE and EE have prevented lipid oxidation in beef burgers similar to BHT.As well as inhibiting the growth of mesophilic and psychrophilic microorganisms.The discoloration process was minimized up to the 9th day of storage with just AE.Therefore,agro-industrial passion fruit residues are sources of natural additives,with antimicrobial and antioxidant properties,which can be used by the meat industry to improve the oxidative and microbiological stability of beef burgers during storage.

关 键 词：ANTIMICROBIAL Fruit by-product Lipid oxidation Natural antioxidant Shelf life 

分 类 号：TS207[轻工技术与工程—食品科学]