Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing

This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork patties pressurized at 500 MPa for 10 min and stored at 4 °C during 9 days. Different enhancement levels, namely 0 (NC and PNC), 100 (P1) and...

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Bibliographic Details
Published in:	Innovative food science & emerging technologies Vol. 49; pp. 136 - 145
Main Authors:	Cunha, Leda C.M., Monteiro, Maria Lúcia G., Costa-Lima, Bruno R.C., Guedes-Oliveira, Juliana M., Alves, Victor H.M., Almeida, André L., Tonon, Renata V., Rosenthal, Amauri, Conte-Junior, Carlos A.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-10-2018
Subjects:	Dragon fruit Fruit by-product Instrumental parameters Microwave-assisted extraction Physicochemical proprieties Pressurized meat Microwave-assisted extraction Pressurized meat Fruit by-product Dragon fruit Instrumental parameters Physicochemical proprieties
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Summary:	This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork patties pressurized at 500 MPa for 10 min and stored at 4 °C during 9 days. Different enhancement levels, namely 0 (NC and PNC), 100 (P1) and 1000 (P10) ppm were investigated. High pressure processing (HPP) accelerated (P ≤ 0.05) color (L* and a* values) and texture changes, as well as lipid and protein oxidation during refrigerated storage. Butyl hydroxytoluene (BHT), P1 and P10 demonstrated a protective effect (P ≤ 0.05) against the alterations promoted by HPP. Moreover, P1 and P10 demonstrated potential for inhibiting (P ≤ 0.05) protein oxidation induced by HPP and thus, minimized (P ≤ 0.05) hardness and chewiness changes in the pork matrix. Further studies should be conducted to investigate the scalability of the application at the industrial scale. •Pitaya peel extract were obtained by microwave assisted extraction.•Pitaya peel extracts were microencapsulated and applied in pressurized pork.•HPP at 500 MPa for 10 min enhanced the oxidative process of ground pork.•Microencapsulated pitaya peel extract was effective against changes promoted by HPP.•Pitaya peel extract at 100 and 1000 ppm levels had potential as natural antioxidant.
ISSN:	1466-8564 1878-5522
DOI:	10.1016/j.ifset.2018.08.009